“It’s just like that, but different!”
Category: Vegetables and Salads
Tip: Make large batches of mirepoix or soffritto and freeze them in muffin tins.
With three butternut squashes remaining from our garden, this has become my go to recipe.
Tarte Tartin with apples is a famous French dessert. However, there are savory versions, too.
Cabbage roasted to the point of charred on the edges, becomes a sweet and tangy side-dish or vegetarian main course.
With tomatoes and eggplant in full swing and zucchini still in the garden, it’s the perfect time for a tian.
Zucchini Parmesan is like Eggplant Parmesan, but with zucchini, instead — only lighter, fresher, more “summer-y”, and healthier.
From cheeses to burgers, red onion confit adds a touch of sophistication and flexes to many needs
A play on Pasta Primavera, Basmati Rice Primavera celebrates herbs and vegetables from early- to mid-spring onward.
Come for the asparagus tart but stay for the Romesco sauce.