Summer is finally arriving here on the west coast (apologies to Easterners!) and the tomatoes are now showing color. I’ve been busy with cooking demos at farmers’ markets and one of my most popular dishes is tabbouleh made with quinoa. It’s a crowd pleaser and great to make in advance for backyard parties…
On the heels of my last post, I wanted to share a lovely recipe that uses another part of the zucchini plant – its blossom. I’ve had so much fun (with food again;-) working the flower into a number of dishes, from soup to quesadillas, and while many know preparations as deep fried, this one is gently sauteed…
I have fun with food. Love bringing home fresh veggies from the farmers’ market and whipping up new dishes based on what’s in season. I love gadgets, too – not the fancy ones, but those that make our lives easier in the kitchen. Of course, there’s the food processor, and the blender, the Microplane, and the mandoline. Now if you haven’t played with one yet…making noodles is a great way to start…
