Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
It’s that time of year when I look at my counter and decide how to combine what’s there into something edible. My tomatoes have finally started to ripen, albeit slowly. My summer squash are still producing, also slowly. To be honest, there’s not much moving with any speed around here, except the lizards….. In keeping … Continue reading…
I don’t buy a lot of convenience foods. There aren’t a lot of convenience food choices here – no boxes of ingredients to which you just ‘add meat’ and very few cans or packages that one ‘heats & eats’. I wouldn’t buy them anyway. I don’t buy salad dressings or meat marinades or pasta sauces … Continue reading…
I have always thought that food should be pretty…. or, if not pretty, at least attractive. When one has all of the wonderful produce of summer available it’s easy. The Gazpacho de Anadaluz is red, as it should be, from red vegetables (except the cucumber). It was easy to make the yellow squash soup a … Continue reading…
When I first planted summer squash I was told that the key to having a nice harvest without having to dispose of zucchini the size of a small car was to check them every day and pick them when they are small. I do. Sometimes that means that we each get a whole summer squash. … Continue reading…
Every summer I am amazed at the number of people (all Americans) who do not know, or do not accept, that a zucchini is simply a summer squash. Recipes (American) usually say to use a zucchini or ‘you can substitute summer squash’. In their defense it wasn’t until I moved to this side of the … Continue reading…
Last July, when my zucchini / courgette were producing more than we could possibly eat I started making soup for the freezer. There were days when I had more squash then could reasonably be turned into soup. On those days I simple shredded them, green, yellow. white, and striped squashes, filled food bags and tossed … Continue reading…
Normally, when I buy mushrooms, they come in an 8oz (250gr) container. Occasionally they are offered loose but not often. I usually buy the brown, Cremini mushrooms but in fall the markets are bursting with all types. A new one for me – lion’s mane is beneficial to your recipes. When cooking for two, which … Continue reading…