Growing up, I shunned summer squash and zucchini. Probably because my only exposure to them was in soup — that is, soup in which they had been cooked to death and were mushy. Sad squash/zucchini. Like many things, I’ve come to appreciate squash and zucchini [and their flowers] over the years, for instance this one, … Continue Reading
Shakshuka has become trendy in recent years. For good reason, it’s delicious — eggs poached in a sauce of tomatoes, chiles and spices. It makes for a perfect, lazy Sunday brunch (equally good for breakfast, lunch or dinner) and completely adaptable to suit your tastes. I like mine with a good dollop of spicy harissa. … Continue Reading
It’s hot out there. The mercury has been hovering around 90 degrees this week (and I’ve been working outside on an organic farm; a story for another day). A mere few weeks ago, was yearning for warmer days, now I wish it was less hot and humid. Such is life. Thus, something light and refreshing … Continue Reading
Sunday is my day of cooking. Usually head to the farmers’ market first thing in the morning and see what inspires me. It’s that perfect time of year to find lots of goodies at the market. Spring is in full bloom — peas and asparagus, squash blossoms, fresh fava beans, and strawberries galore, oh my; … Continue Reading
In late-spring (right about now), garlic scapes, the thin, curly, bright green stalks that grow (above ground) from the bulbs of hardneck garlic plants, are plentiful at farmers’ markets. The scapes are cut off/removed to allow more of the plant’s resources to stay focused within the garlic bulb (i.e., to grow into what we know … Continue Reading
