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roasted pepper and fennel

Fennel Marinated Roasted Peppers

by Jane Wangersky July 29th, 2015| Recipes, Simple Solutions
Roasted sweet peppers are an old standby with me, but marinated roasted sweet peppers were a new idea. Of course it was an idea I had to try, too.

When I brought home a mixed bag of red and yellow peppers, some of them the size
meatball stuffed peppers

Ridiculously Easy Stuffed Peppers

by TT July 27th, 2015| Appetizers, Recipes, Tapas Monday
Peppers have been on the editorial calendar for weeks, and for most of that time I have pondered how to make peppers into a star ingredient of a dish. It seems that most of the time I use peppers as an accent or condiment when cooking. I have made
zucchini wedges (400x400)

Crispy Zucchini Wedges

by Jane Wangersky July 24th, 2015| Recipes, Simple Solutions
Remember that dress that might’ve been white and gold or blue and black? I finally understand how it was possible, because the photo that didn’t make the cut for this article looked strangely like dark brown zucchini wedges on a light blue plate, whereas you can see they were
tomato sauce (400x400)

Zucchini-Tomato Sauce

by Elizabeth Skipper July 22nd, 2015| Chef Recipe, Recipes
Here’s a sauce in which zucchini and tomatoes share the limelight. It’s a quickly-cooked sauce, so be sure the tomatoes are well drained or the zucchini will overcook while it’s reducing. I’ve adapted this slightly from Jack Bishop’s book Pasta e Verdura. Don’t omit the heavy cream, and don’t
pickled zucchini

Quick Pickled Zucchini Spears

by TT July 20th, 2015| Appetizers, Recipes, Side Dishes
Several summers ago, my husband and I decided to do some canning. It was a perfect summer hobby with young teens in our household. We were around most weekends, either hosting groups of friends or dropping kids off at other households hosting teens. What to do in between shuttling/supervising teens?
salsa (400x400)

Zucchini Salsa

by Jane Wangersky July 17th, 2015| Recipes, Simple Solutions
What a coincidence, the vegetable delivery people brought me zucchini just as we got into zucchini week. Okay, not a coincidence -- once this stuff starts ripening anywhere in the Western Hemisphere, we’re in for a long summer of it.

Not that I don’t like zucchini. It tastes a lot
apple pie (400x400)

Zucchini “Apple” Pie

by Elizabeth Skipper July 15th, 2015| Chef Recipe, Recipes
This recipe, the like of which I’ve seen nowhere else, is one cook’s clever way of dealing with overgrown zucchini. If you don’t let on, you’ll be surprised how many people will be fooled with this pie.

If the zucchini skin is still tender enough to pierce with your fingernail,
zucchini

Cheese-Topped Zucchini Wedges

by TT July 13th, 2015| Main Dishes, Recipes, Side Dishes
In my opinion, there are some vegetables that should be eaten only when available locally, such as tomatoes and corn. Growing up in a farm town, I fully appreciate the taste of freshly picked corn that is barely steamed. Offer me grocery store corn, and I will politely pass
creamy spinach soup (400x400)

Creamy Spinach Soup

by Jane Wangersky July 10th, 2015| Recipes, Simple Solutions
It’s a little hard to enjoy hot soup right now where I live, but at least this one didn’t take long to make. Spinach not only cooks down greatly, it does this very quickly. One second it’s crowding out everything else in the pot, the next it’s just a
spiinach salad (400x400)

Baby Arugula & Roasted Red Pepper Salad

by Elizabeth Skipper July 8th, 2015| Chef Recipe, Recipes
This salad can also be made with baby spinach; with either spinach or arugula, the contrast of the color and sweetness of the red peppers is quite pleasant. Yes, I know red peppers are readily available already roasted, but please take the time to roast fresh ones yourself. The
spinach pinwheel

Recipe: Spinach Pinwheels

by TT July 6th, 2015| Appetizers, Recipes, Tapas Monday
We've had a couple rainy Sundays in a row. Father's Day we had rain until the mid-afternoon, which made for a good excuse to stay inside and relax. The next Sunday was even rainier, as it never let up for the entire day. Add to it that it was
pistou (400x400)

Spinach Pistou

by Jane Wangersky July 3rd, 2015| Recipes, Simple Solutions
You need basil to make pesto, right? Well, no, actually, it turns out. Parsley makes a different, but equally good pesto, as you may have read here a few months ago.

Our theme food right now is spinach, and it occurred to me that it might make yet another kind
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