Vegetables

Zucchini Roll-Ups with Homemade Ricotta

Zucchini Roll-Ups are easy to make and a delicious way to use a bumper crop of the vegetable. Zucchini Roll-Ups 2-3 zucchini Salt and pepper to taste Olive oil 2 garlic cloves, minced Pinch red pepper flakes Homemade ricotta cheese, or store bought 1 cup grated Parmesan cheese 1 bunch of basil optional: sliced mushrooms–a…

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The Spiral Slicer

A new “toy” in the kitchen.  For those of us who avoid wheat for a variety of reasons, the Paderno Spiral Slicer makes pasta shapes out of vegetables, nothing added.  I use beets, zucchini, yellow summer squash, onions, carrots, any solid vegetable.  The toothed rotating piece holds the vegetable, and pushes it through whichever blade…

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Bechamel Sauce with Spinach Au Gratin

Sauces can be formal and historical, such as the French “mother” sauces: velouté (white stock-based sauce thickened with flour), béchamel (milk-based white sauce), Espagnole (brown stock-based sauce), allemande (velouté augmented with egg yolk and cream), and emulsion sauces like Hollandaise, mayonnaise, and vinaigrette.   Sauces should enhance the flavor of the dish, not overwhelm it.  Often,…

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Arugula with Potatoes and Green Beans

Arugula is a deservedly popular leafy green native to the Mediterranean.  Sometimes called rocket or roquette, it is a nutrient-dense Brassica, along with family members cabbage, broccoli, and cauliflower.  It has an unmistakable flavor and aroma, earthy and peppery, and is used both raw and cooked.  Easy to grow, it does best in cool weather,…

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