I didn’t grow up eating Swiss chard, probably because it wasn’t readily available in stores back then, but it is now. I see it everywhere. It’s also very easy to grow and it produces all summer and even lasts after …
Archive | In season
Salsa verde with roasted tomatillo and poblano peppers
Grilling and summer are traditionally linked, but I think fall is the best time to grill. The weather is cooler so standing next to a grill isn’t miserable, plus I have always equated the smell of smoke with autumn, maybe …
Broccoli and rice casserole with chick peas and portabella mushrooms
Much of my experimental cooking comes from the fact that I hate to waste food. When I have too much of something I look for a recipe or come up with a recipe that utilizes what needs to be …
Stuffed baked zucchini with rice, orzo and cherry tomatoes
From peppers to kale, the garden is in full swing, but there are two things I can’t seem to eat enough of to keep up with the productions, zucchinis and cherry tomatoes. The image below is how my fridge feels …