It’s Friday, so that means we’ll be eating fish of some sort.
It’s spring, so that means we’ll be eating lots of green garlic.
What to do…. what to do…..
Add some lemon, capers, butter, and olive oil and we’re happy eaters in less than … Continue reading.....
This recipe was originally posted back in the beginning of my blogging efforts. It was the first time I had ever used puff pastry to make tarts. I was so happy with the results, and how incredibly easy the purchased pastry was to work with, … Continue reading.....
Last year I made a classic (sort of) Italian dish of thin veal scallops wrapped around asparagus called Involtini.
Since I can never leave something alone I decided to make it again, but this time I wanted thin turkey scallops.
And, of course, green … Continue reading.....
I had a little mascarpone cheese left after making the Rice & Asparagus Gratin the other day. It wasn’t enough for another gratin but it was just right for a pair of mini pizzas.
Plus it allowed me to use the last of a jar … Continue reading.....
I first had green garlic in the small mountain village of Huesca, above Somontano wine country in Spain. You can read the full account of our fabulous lunch in Huesca here. That was almost 10 years ago.
A few years later I saw it, for … Continue reading.....
My mother grew up on a farm.
Vegetables in summer were whatever was picked in the garden. Vegetables in winter were whatever had been ‘put-up’ during the summer or was in the root cellar.
When I was young we lived in town. My mother had … Continue reading.....
Spring is green.
Artichokes, asparagus, snow peas, spinach, green garlic, fresh herbs….. All green.
We love green.
I once worked with a woman who would not eat anything green…. I felt so sorry for her.
For those of you who don’t know (and I feel … Continue reading.....
As the season comes to a close I am ‘allowed’ (ha) to get more creative with our asparagus.
Actually, it means that mon mari will join me in whatever I’m eating rather than sticking to his favorite finish of butter, salt and pepper. I’m perfectly … Continue reading.....
