Healthy Food . . . . . . Fresh Ingredients . . . . . . Easy Recipes . . . . . . & Musing from an Expat in France
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…
This is the last one, I promise. Mon mari has made me promise to pull the summer squash plants up. I’ve been planning on doing it for a few weeks, now, but every time I go out to the potager to rip them out I see new squashes growing. I think – just one more…. … Continue reading…
A lot of my garden is not doing well this year…. but the summer squashes are prolific. I have 4 different types and, so far, I have been able to pick them small enough that they are not overwhelming. Of course I also have a lot in the freezer – both bags of shredded and … Continue reading…
Zucchini (Italian), summer squash (English), courgette (French)… what’s in a name. I have 4 plants: white, yellow, green stripe and round. I’ve been making soup for the freezer, shredding them for the freezer, making Lemon Bread, Chocolate Bread, Spice Bread, and eating them at least once for every meal. As much as I don’t like … Continue reading…
I don’t remember the reason and I don’t remember when, but somewhere along the line of my life I decided to stop using pizza sauce. Instead I use paper thin slices of fresh tomato. With a sharp, preferably serrated knife, I can get 8 – 10 slices from a medium – large tomato…. More from … Continue reading…
Or you could call it a Potato Zucchini Cake – but that could be confusing. (Cake?) Or a Potato Zucchini Patty. The name really isn’t important and the food world seems to use them all interchangeably. Whatever you call it, it’s easy… A little prep work shredding the vegetables and you’re done. For those of … Continue reading…
A mandolin is one of those kitchen tools that I don’t use often but is indespensible when I need it. It makes short work of potatoes for gratins, and zucchini for these rolls. Mine happens to be an expensive stainless steel mandolin that I bought from Williams Sonoma many years ago. Before that, though, I … Continue reading…
