I’m not sure what it was about these…. no unique ingredients, no complicated cooking techniques, but we both agreed it was one of the best zucchini / summer squash recipes of the summer.
Maybe we were just really hungry.
This is another from the French site that I got the idea for the Stuffed Zucchini I made a few weeks … Continue reading.....
Month 3 of the Secret Recipe Club.
Well, I’m still having fun with it so, as that is my new goal (to have more fun) all is well.
This month I got to peruse the recipes at Food Ramblings.
This is actually the second recipe I tried from Elizabeth’s site. The first, White Wine Chicken with Honey Glaze, was … Continue reading.....
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 … Continue reading.....
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 … Continue reading.....
I know, I know….
Another zucchini recipe.
But it 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 … Continue reading.....
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 … Continue reading.....
We’re back.
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 … Continue reading.....
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:
No one seems … Continue reading.....
