The other day Marlo pulled out some leftovers his mom had given him, pasta e fagioli, pasta with beans. I snuck a bite (having eaten earlier) and it was so good, even cold! I couldn’t get it out of my mind so I decided to make my own last night. I had made a pasta…
Season
Pasta with Baked Cherry Tomatoes
Our larger tomatoes are ripening slowly this year, which is surprising given the heat. But our cherry tomato plants are going crazy! We’ve been adding them to everything, making nectarine and cherry tomato salads (because my nectarine tree is also in full production mode), slicing them and adding them to quesadillas, making salsa, and of…
Zucchini Casserole with Green Chilis
This is the fourth zucchini casserole recipe I’ve posted. This is a very simple one, more egg than custard like some of the others. I like squash casseroles because you can leave them plain or dress them up–and they’re good either way. I made this one with all zucchini because that’s what I’m growing in…
Grated Carrot Salad
We celebrated my boyfriend’s mother’s birthday Sunday afternoon with everyone bringing a dish to share and the hosts cooking a fabulous piece of salmon and some steak. I debated about what to bring and decided to bring something that I could mostly make ahead that didn’t require any heat (it’s been in the 90’s here regularly…
Two Ways to Cook Spiralized Zucchini
Being able to walk out into the garden and pick zucchini for dinner is great. Last year my plants went crazy and I had zucchinis galore as well as lots of squash blossoms. My plants are slower this year (I tried a different spot in the garden) and I don’t have nearly the production I…