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Summer Market Ratatouille
This “casserole” is perfect for when tomatoes, zucchini, summer squash, and peppers are bursting at the market. Feel free to vary the vegetables, and season liberally with fresh herbs.
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The pleasures of pickles
With this latest spell of hot and steamy weather, my cucumber patch is exploding. Hundreds of bright yellow blossoms decorate the prickly, green vines. All sorts of pollinators buzz from early dawn until dusk, spreading the wealth that one day will become pickles. My husband likes to scour the cucumber plants early in the morning, …
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Tricolor Tweed Quinoa
Recipe courtesy of Jane Crosen. This mix of blonde, red, and black quinoa bakes nicely into the simplest of pilafs. As with wild rice in a rice medley, the darker quinoas add interest and texture, and pan-roasting the grains in oil before baking keeps them nutty.
Leftover quinoa reheats nicely baked in an oiled pan covered with foil. Or, combine it with fresh summer vegetables in a tabbouleh or other grain salad. -
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Maine Clam Chowder
For a festive repast, enjoy this hearty chowder for lunch or supper with popovers and Maine applesauce.