As the influx of summer squash from the CSA continues, I find that I am having to get more and more creative on how to use it. At the beginning of the summer, sliced fresh Zucchini Carpaccio with just a touch of olive oil and lemon juice was my staple. However, after eating it almost every […] Read more…
I was lucky enough to spend the weekend in Washington, D.C. with one of my best friends from high school, Emily, and her husband, Rob. Emily and I have been cooking and baking together since we were about 12 years old. Fortunately, our skills have progressed past skim milk “whipped cream,” which, as it turns […] Read more…
I hate peas. It’s not the flavor. It’s for the most common reason: I really don’t like the texture. However, I really do enjoy the flavor and am a big fan of pea soup. My fiance is a fan of peas, especially fresh peas, so when they came in our CSA, I knew I couldn’t […] Read more…
The plethora of summer squash from the CSA is now in full swing! I love that raw zucchini carpaccio, but summer squash cooks so beautifully that I couldn’t leave that alone – plus you have to have some variety, right? This dish is great for dinner parties. I’ve seen similar dishes recommended for side dishes, […] Read more…
On my quest to discover the many uses of zucchini so that those CSA vegetables don’t go to waste, I’ve ventured down a new path – zucchini “spaghetti.” I’m a long-time fan of spaghetti squash, but I found the zucchini to have a more “pasta like” texture. In this dish, it’s served warm and topped […] Read more…