Hi! Remember me? I used to blog here sometimes. And then I started my PhD and got hired back as a professor and my daughter turned 3 (hello!) and a bunch of other crazy stuff happened and I stopped writing about food. I still cook food, a lot. I still get my CSA and come … Continue reading
I never thought I’d say this, but I love ratatouille! I’ve always found it kind of gloppy. But when I had leftovers from the tart, I julienned them and found out that done just right, there is nothing gloppy or yucky about it! So this is more about my process than the ingredients, which are … Continue reading
I’m on another Emeril kick. When am I not? I’ve been eying zucchini cake recipes for a while, and now our CSA is stuffed full of all kinds of squash, so I decided it was time to try something new. This recipe is not too hard, but I have a few of my own changes … Continue reading
Summer squash is here! I know I’ll be sick to death of it by the end of the summer, but I really do enjoy it in baked goods. This is another awesome Pinterest find – original recipe here. It’s lighter than a standard zucchini bread recipe, and I used yellow squash instead which ends up … Continue reading
Oh, polenta. How I love thee? Let me count the ways. You are incredibly easy. You are amazingly cheap. You go with just about anything. And you are oh, so delicious. To be honest, I wouldn’t eat polenta for years. My mother eats a form of polenta called “mush” that is pan-fried and covered with … Continue reading
This is another kitchen sink recipe. It’s not even really a recipe. It’s really just a formula. Bread+spread+grilled veggies+cheese=delicious. Generally use some combination of squash, onions, eggplant, and peppers, cut to about the same thickness, brushed with olive oil and seasoned with salt and pepper. I have a nifty panini grill that chars them perfectly: … Continue reading
So here’s the thing. I like lasagne. I like summer squash. But I hate overcooked squash, and I have yet to eat a lasagne with squash that wasn’t a little only slimy side. So I decided to make up my own version, using ribbons of barely cooked squash and it actually turned out pretty well. … Continue reading
Carbonara pasta is a beautiful thing. It has all the richness of an Alfredo, but with more flavor – and this is key – a fraction of the prep time. I like to take whatever mild CSA veggies are around and throw them in. But be warned, vegetables and whole wheat pasta do not make … Continue reading
Quiche is a beautiful thing. It seems so sophisticated, so elegant, but it’s really just a delicious catch-all for your spare veggies and cheese. I hadn’t made one in a while, so when I saw this recipe in my latest issue of Cooking Light, I decided to give it a whirl. Of course, I changed … Continue reading
Squash season is upon us, and that means my CSA box will be bursting with zucchini, pattypan, and various other summer squashes for the next few months. Summer squash is tasty stuff, but you can get tired of anything, eventually. So sometimes I use it in baked goods like muffins and bread to mix it … Continue reading
Living Gluten Free 