I don’t feel much like cooking when the temperatures climb above 38C (100F).
Actually, I don’t feel much like eating, but one must carry on…..
With the meat and potatoes handled by mon mari, outside on the barbecue, I can usually manage to do a quick stir-fry of something from the garden.
And there is almost always summer squash … Continue reading.....
When we were in Marrakesh 3 years ago we took a cooking class.
The class was a lot of fun and it was fascinating to see the proper way to make the food I had been experimenting with at home,
Not only was the food delicious, the presentation was an art form.
I had one long, straight, light green summer … Continue reading.....
This could also be called Yellow Quiche.
I used yellow onion, yellow squash, yellow tomatoes, and our eggs are very bright yellow when cooked.
I will admit to being skeptical about this idea. I’ve used winter squash often in quiches, but summer squash tends to be a bit water-y. Combined with the tomatoes I was afraid the quiche wouldn’t set.… Continue reading.....
This is a very simple salad using small squashes.
You do know you should pick them when they are small, right?
I was running out of ideas, it was hot, I had an abundance of herbs and a forgotten lemon in the firdge.
Thus a recipe is born.
We liked it as a salad.
Mon mari liked it even better … Continue reading.....
Having a vegetable garden (potager) is one of the most rewarding endeavors one can undertake.
It’s a lot of work for six or seven months, depending on your growing season, but being able to grow and eat your own vegetables all summer, fresh from the garden, is wonderful.
Having the freezer full of soups and the cellar full of winter … Continue reading.....
One knows summer is in full swing when the kitchen counter is covered in summer squash.
I have been harvesting them for 2 weeks now, and already have about 10 quarts of soup in the freezer for winter lunches.
I let them get about 10″ (25cm) long for using in soup – only because it saves effort on my part.… Continue reading.....
Yes, we still have zucchini, although I made this with a yellow squash.
Now that the evenings are cooler some of the cooking is moving back to the kitchen.
I make timbales often, and with a lot of different vegetables. They make a lovely presentation for a first course and are simple to make.
The sauce spices up the bland … Continue reading.....
Having a vegetable garden is always interesting.
In the winter I will buy a cauliflower and some carrots and a few sunchokes and we have our vegetables for the week. That will give us a reasonable serving for each dinner.
In the summer it starts with a handful of green beans every other day, a few chard leaves and the … Continue reading.....
