So I saved dinner, sort of. Its a recipe for a coconut milk & lentil & butternut squash stew/soup. It was really bland, and I saved it with a chicken bullion cube ( Read more... )

So, I have a bunch of things I want to use but am not sure how I should use them together. I'm going after a pasta dish ( Read more... )

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Imagine how good this was tonight...

Brown Butter Chicken with GarlicCut one large skinless, boneless chicken breast into small strips ( Read more... )

This is the final product of the recipe I posted recently:


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I made these, arranged them artfully on a sage green sushi plate, turned on strategic lights - and realized my camera is locked in a closet at work in preparation for a field trip tomorrow. But...

I'm growing some squash plants that inexplicably keep making male flowers without any female ones to pollinate. Clearly I have no choice but to eat ( Read more... )

I love baby vegetables.

Whether they are naturally small veggies, like cherry and pear tomatoes or French haricot vert (tiny French filet green beans), or they are harvest when very small and young, like baby squash, carrots or beets, I love them.

They are not only cute--which I admit is part of their charm--but they have wonderful fresh flavors ( Read more... )

On a day much like today (okay, it was today), a coworker brought me a bag of freakishly large yellow squash.

( Freakishly Large Yellow Squash )

In the summer, Indian food is the perfect food, because I find spicy curries to be intensely cooling. (Probably because all of the spices make me sweat, which then evaporates and makes me feel cooler.)

I also like to make simple vegetable dishes that use the diverse bounty of local crops, so I am always coming up with new curries that feature these ( Read more... )

I bought squash blossoms on a whim at the farmers' market. How should I prepare them?

I also have a huuuuge bunch of carrots. Any suggestions?