It’s not unusual for a friend, student, family member, or neighbor to ask me to cook something — happens on a fairly regular basis. I’m known to oblige whether it’s food for a funeral lunch or a favorite pie they’d like for dessert. Occasionally there’s a request to figure out howto cook a certain dish or food. It might take me a while, but I’m typically up for the challenge. Not long ago, old friend Helen Brockman (at left) asked if I could come up with a new way to cook patty pan squash. She’d even bring some over. “Sure,” I said; “why not?”
My post about the cookbook gifts for Mother’s and Father’s Days a couple of weeks ago resulted in a tasty stack of books hanging around my office and kitchen. While I cook off the top of my head for the most part, I also know the road toward growth and innovation is paved with reading, seeing, tasting, talking, cooking and testing new dishes. When I had a minute or two –and let’s face it, we’re pretty much still staying home, so I do have time — I kept flipping through those books, enjoying them more and more. Given ingredients are a bit scarce, even though I wanted to cook a whole bunch of different recipes, unless I wanted to wait a week for the next grocery run, I probably had to punt to put one on the dinner table.
This week marks the beginning of weekend picnics, warm holiday get togethers, nights in the backyard, weeks at the beach, days at the cabin, and all kinds of thrilling grilling on your balcony or patio! For fun, I ran through my TOP FAVORITE original summer sides on More Time at Table and brought them all together in one place just before Memorial Day. I’ll keep perusing my files and as I find other luscious things I think you’d like, I’ll stick them in. Be cool!
Done in under a half hour, this lusty (I almost said perky, but perky it isn’t) soup just about jumped out of the pot, put its arms around me, and begged me to eat it. Wonderful for the I-ate-too-many-chocolates post-holiday cooking time, you can skip the fresh basil, if you still haven’t gotten to the store, and add Herbes de Provence or a combination of dried oregano and basil. Easily vegan and gluten-free (with a few changes or lack of a garnish), this meal will heat everyone up despite the weather. It’s sunny, but snowy … Continue reading →
(Above: Soup is easily vegan without the feta garnish.)
This is the last week I’ll feature a recipe from my new book, Soups & Sides for Every Season (click HERE to order). Make the recipe, photograph it, email the pic to me: email@example.com. If yours is the first email with a recipe photo I receive, I’ll mail you a book! Don’t forget to include your snail mail address in the email as well as any adjustments you made to the recipe. Now get “cooking!” I can’t wait to hear from you.
My first for-real book signing is Saturday, July 19 (11am – 1 pm) at Aspen Kitchens and Design Studio here in Colorado Springs: 5134 North Nevada Ave. Colorado Springs, 80918 –University Village Complex. I’ll have a few books with me, but you still have time to buy one and bring it! There may even be some soup or something else to taste. Come see! Next up is Shouse Appliances at Academy and Austin Bluffs; date tba. There’ll be some cooking going on at Shouse, of course.
I have a terrible time leaving caprese alone. I just keep messing with it. Adding this and that. Changing it up. Or Down. In part, I’ve just been overrun with tomatoes, so why not eat them fresh while they’re heavy, fragrant, juicy, and ripe? Make hay while the sun shines.