My chard is going crazy, my tomatoes are ugly but prolific and my summer squashes are, well, behaving like summer squashes.
Sometimes, I get tired / bored with stir-frying and grilling and whatever.
Sometimes, there just doesn’t seem to be any choice but to toss it all together and see what happens.
To make it interesting I chose a yellow …
The freezer is stuffed with tomatoes, soups, jams and vegetables.
My counter-top is filled with more squash and tomatoes.
The chard is growing fast and furiously.
I’ve combined them all in every way I can think of.
Now I’m working on the repeats…..
This was simple – slice and bake.
I used a yellow summer squash, 1 large yellow and …
I know, I know….
Another zucchini recipe.
is the season, and if yours are growing as fast and furious as mine are another recipe / idea is always welcome.
I was thinking of ratatouille when I started chopping, but I didn’t have an eggplant (aubergine). Everything else was from my garden.
I did have feta and Greek olives …
How’s you’re zucchini crop doing?
I normally pick them small to keep the crop under control but, occasionally, I let them get a bit bigger so
mon mari can cook them on the grill…. His favorite way of having zucchini.
Normally, he just drizzles them with olive oil and sprinkles a little Parmesan on top.
Sometimes I can convince him …
We actually got back Sunday evening.
Monday I watered the vegetable and herb gardens, did the weekly shopping, did a lot of laundry (it was very hot) picked 4 days worth of tomatoes and zucchini, went through 350 emails, picked 3 kilos of little purple plums (the size of cherries) and turned them into 4.5 kilos of plum …
Ratatouille: a cooked melange of summer vegetables that originated in Nice and is popular, in various versions, throughout the Mediterranean countries.
As with most country classics, there are as many recipes as there are cooks.
Everyone seems to agree on most of the ingredients:
Bell peppers, any color
No one seems …
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 …
As I said yesterday….
This time of year we alternate between chard and squash, first course and side dish.
This is a first course.
I planted one green, one green striped, one yellow and one white summer squash.
The white squash tend to be very long and skinny, which is what I used here.
They’re usually straight….
Stuffed Summer Squash