The word “hasselback” in the food world originally referred to a baked potato, where the potatoes are sliced halfway through into thin slices. They were first created in 1953 by Leif Ellison who was a trainee chef at the restaurant Hasselbacken on Djurgarden in Stockholm. The hasselback cooking technique (or hasselbacking) is not only good … Continue reading
What better way to wind down the summer season than with a plate of spaghetti, Farmer’s Market tomatoes, fennel and zucchini and my homegrown basil? Just says “summer”. Most of the veggies are roasted but I chose to use fresh tomatoes, peeled and seeded to add at the end with the fresh basil. I added … Continue reading
Whole Foods had some beautiful, boned legs of lamb recently and I thought about the different recipes I might make. I don’t make a big roast any more as there are not enough people to eat it. I thought about a curry recipe I wanted to try, maybe an Irish stew and since it’s still … Continue reading
This is the time of the year when there is an abundance of fresh vegetables and herbs in my garden and the markets. When I first saw this recipe I was immediately drawn in at the word “pesto”. A flavorful ingredient to perk up a side dish like this. What a perfect way to use … Continue reading
This squash is often a good substitute for pasta in a recipe such as this one. You could easily make this vegetarian by leaving out the turkey and adding another vegetable instead. Since Loretta of Safari of the Mind introduced me to this lovely squash I have made an effort to cook with it.
At my Farmer’s Market recently a farmer was selling these two-toned crookneck zucchini called Zephyr and I just had to buy some. How unique to have a yellow squash that is tipped with green at the blossom end. Besides their designer appearance is the delicious nutty flavor. These are now a favorite and I will have to go to the Market … Continue reading
I like to prepare these ribbons ahead of time and then cook briefly in a butter/olive oil mixture. This recipe is quick and is a very tasty side dish that goes well with any entrée. The second recipe is from Midwest Living magazine and the third is a Weight Watcher’s recipe which includes goat cheese. Just … Continue reading
This recipe was one of Gene’s favorite ways to have this vegetable. Very simple…
This is a very moist and delicious bread with the addition of a banana and banana extract. I like the three small loaves so you can eat one now and freeze the other two for later. A great way to use some of the zucchini growing in your garden. See also my recipe Zucchini Bread or Zucchini … Continue reading
This combination of flavors always goes well together especially with a balsamic vinaigrette – my favorite vinegar!