Behold! I bring you The World’s Best Squash Recipe! I’ve been cooking up a storm this week and have made new recipes for pie (banana cream!), almond cake, sweet & sour shrimp, roast chicken, really
Please tell me you like mushrooms. You really need to like mushrooms so you can make this tasty casserole. Three kinds of mushrooms, carrots, and celery meet broth and barley for an amazing side dish
Whooohooo! It’s chili season! Maybe it’s because it’s football season, but with the first hint of fall — which in Florida means day time highs and humidity levels below 90 — I start craving a
Butternut Squash and Spinach and Leeks and Cheese = Awesome Veggie Lasagna! These are some of my favorite flavors to put together. I have at least 4 different squash lasagna recipes pulled out of magazines
For the past few weeks, I’ve been trying to feature recipes that highlight the bounty of fresh vegetables that are available this time of year. From Gazpacho to Ratatouille to ways of dealing with zucchini
When you see the word Ratatouille, do you think of the delicious vegetable stew above? Or the cute Disney rodent below? Ratatouille is a perfect end of summer dish…especially for you gardeners who have an
I love Gazpacho. It’s summer in a bowl. If you haven’t tried it before, Gazpacho is a chilled, uncooked tomato and vegetable soup. Although it originated in Spain, Gazpacho quickly caught on in the US
Happy Zucchini Summer! If you garden, know someone who gardens, have ever seen a garden, chances are you are up to your eyeballs in zucchinis right about now. Internet food sites are certainly all a
Panzanella – Tomato and Bread Salad! When summer gives you gorgeous, juicy, ripe tomatoes, first make a BLT and then make this amazing salad. Panzanella started in Italy as a way to use up stale
Real life lunch. Nothing too fancy but still mighty tasty. Simple, good ingredients from the farmer’s market almost don’t need any help from the cook. Buy what is fresh and in season and it’s pretty
Too hot too cook? Yes it is. I’ve been off hiking in the great north woods and when I got back to Minneapolis (where I used to live and am staying for a few weeks
Vegetarian Stuffed Poblano Peppers. Goes great with the Guacamole from Monday’s post. Not that I had any guacamole left by the time I got around to making these peppers on Wednesday. These peppers are so
Fresh Guacamole. I love it. Is there anything better? (that doesn’t include chocolate?) Is there anything worse than craving guacamole (like today) and finding that all of the avocados at the store are hard as
Barley with Carrots, Scallions, and Romano Cheese. I love this recipe for 2 reasons: (1) It’s delicious, and (2) It justifies my cookbook addiction. If I didn’t have New York Times food writer Melissa Clark’s
Spinach Ricotta Pie. Creamy, cheesy, and delicious. Great served hot or cold. Breakfast, lunch, dinner, or carpool snack. You might know that when I’m not here cooking, I’m most often playing my flute in an
