As you know, I love lentils. Of the four varieties currently in my kitchen, the regular inexpensive brown ones are my favorite. Once again, I have a new love for lentils in a totally different form, that’s not a soup, … Continue reading
Still have an abundance of zucchini in the garden? Here’s a tried and true recipe from a master, James Beard. I found this in my hand-written collection, probably copied from one of my mother’s cookbooks about 30 years ago. While … Continue reading
Too many zucchini’s? Zucchini’s growing TOO BIG? Yes, I was gifted several very large zucchini’s early in summer, as well as some corn. I was craving cornbread, and for some reason, I thought zucchini cornbread sounded like a really great … Continue reading
My sister makes a delicious eggplant & zucchini gratin. She uses a lot of olive oil, good cheese, salt & pepper, a few other spices that satisfy her whim of the day (although this always includes fresh ground coriander)…and cream. … Continue reading
Cleaning out the fridge, thanks to “Hurricane” Isaac. This recipe topped the list of things to bake first. Buttermilk Banana Zucchini Muffins Dry: 2 1/2 cups self-rising flour 1/2 cup wheat germ 1/2 teaspoon baking powder 1 tsp kosher salt … Continue reading
Or, how to use up an extremely large zucchini! A friend at work gave me a really, really large zucchini. Less than half of it gave me over 3 cups of grated zucchini. I love the fritters, and we usually … Continue reading
The winter version, with store bought zucchini… The key to this salad is to have the freshest zucchini possible. The best time of the year to make this? Summer! When gardens and farmer’s markets are abundant with these beauties. 1 … Continue reading
I love tomatoes. My goal has always been to grow tomatoes as tasty as my grandfather did. That may never happen. But, the tomatoes at my local farmer’s market have been keeping me happy for the last 10 years. Thank … Continue reading
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