Category Archives: cooking

Harvest Favorite

When zucchini overwhelms you, turn it into lasagna noodles.



Why i purchased a half bushel of heirloom eating tomatoes after putting up four times that of San Marzanos, i will never truly know.  The fruit flies don’t mind.  Honestly, i don’t mind them.  These tomatoes are that good.

And now’s my chance to make more panzanella, greek salad, scalloped tomatoes, pico de gallo, tomato pastry and a new one this year: baguette spread with ginger wasabi cream cheese, covered with caramelized onions and topped with tomato slices. 

 Arguably, the best is still sandwiching them between salt and pepper and a lightly toasted, lightly buttered slice of sourdough.

Barbeque Pie

What to do when it feels like 40 degrees and the only thing you can think to do with ricotta, beet greens, garlic scrapes and leftover puréed squash is to bake it in a shell?  Stick it on the barbeque.  

I added fennel seeds and fresh oregano to the filling, placed the rolled out dough and filling in a pie plate and placed another inverted plate underneath and barbequed on medium low for 45 minutes.  Then we sprinkled fresh parmesan and basil on top.

Treat month

When Gabe groaned at another salad at supper, i declared it vegetable month (in other words, you can’t complain!). 

 The other day, we harvested a big buttercrunch from our garden and added strawberries, feta, barbeque chicken and balsamic to it.

And tonight, i chopped cucumbers and carrots plus mizuna, kale, green onions and kohl rabi from our csa and covered it all in a creamy asian dressing.

Gabe was not convinced.  He said, no, it’s treat month.

I would agree.  

Pot Stickers

I made dumpling wrappers yesterday, something i’ve wanted to do for awhile.  

The dough is made from only flour and water, the ratio for which i came across in a book about multicultural festivals while the kids were playing at a local resource centre.

2 cups flour to 3/4 cup water

The filling was loosely based on this recipe with the vegetables i had on hand from this week’s CSA share.

And the dips, similarly, were salvaged from the fridge, a leftover over watered-down cashew satay sauce and some doctored-up (with soy and rice vinegar) roasted chilies.

We fried them in ghee and devoured them.