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Sunday round up

5/29/2022

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Spring is here and my herb garden has expanded. My husband went a bit overboard and selected some varieties I wouldn’t have thought of. Besides the stalwarts of basil, parsley, oregano and rosemary, chives and sage, which were saved in the cold frame over winter, I now have dill (for homemade refrigerator pickles), chamomile (for making tea) and lemon-flavored varieties such as lemongrass, lemon verbena, lemon balm, lemon thyme plus flat and curly leaf parsley. This should make for a flavorful summer.
 
About a week ago my local ShopRite had Atlantic cod fish on special. I found a delightful recipe on The New York Times cooking app, Cod Baked with Prosciutto, by Nigella Lawson, using just a handful of ingredients. Besides the cod and prosciutto, you’ll need butter, salt and pepper. After reading the cooking notes of other cooks, I used some fresh thyme from my garden.

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add more time to the meter

5/2/2022

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​I can’t believe Easter has passed and now it’s May!  Let me start by telling you what I made for Easter dinner.
 
As our only guests were our son, daughter-in-law and infant grandson, our son suggested a light dinner as they were having Easter brunch earlier in the day. For the holiday, I like to prepare a ham dinner. The New York Times had a write up, “The Most Flavorful Easter Ham Starts on the Stove,” featuring a recipe for Honey Ham. I started with a Wellshire Farms Spiral Cut Ham from Whole Foods. This wonderful recipe begins by steaming the ham with wine, juniper berries, peppercorns, cloves, onion and honey. The ham is heated through on the stove top. Afterward it’s coated with a glaze made from some of the pots cooking liquid, whole-grain Dijon mustard and brown sugar. As it bakes in a 450° oven, it develops a crusty coating, but not too sweet. Oh, my goodness was this fabulous! Everyone loved the ham; it was different and very delicious.

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a flurry of cooking

4/3/2022

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One of the last things I received in the shared portion of my Dreyer Farms CSA box, was a cheese pumpkin, which I was unsure how to cook. It has been stored in my cool, dark basement since fall. However, last week, I found the time to finally cook it with a recipe with a recipe I found from Dreyer Farms. The recipe was for Savory Stuffed Pumpkin with Sausage and Gruyère. Nealy Dozier adapted her recipe based on Dorie Greenspan’s for Pumpkin Stuffed with Everything Good. Overall, Ms. Greenspan’s recipe posted in the Epicurious app had great reviews so I felt Ms. Dozier’s would be just as good. Many people enjoyed this for the Thanksgiving holiday and I can see why. It has all the warm flavors of fall and makes a stunning presentation for the table. Though if you’re not willing to attempt stuffing a pumpkin, perhaps substituting spaghetti squash would more appealing.

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healthy dinner for two

2/28/2022

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​For Valentine’s Day I prepared a heart healthy meal for my husband and I. From the January 2022 issue of “Charleston Magazine,” there was a delicious recipe for Warm Lentil, Roasted Carrot & Herb Salad from chef Cynthia Groseclose. Ms. Groseclose is a plant-based chef and owner of Plant Pâstissiére in Charleston, SC.


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csa week 27

11/22/2021

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Dreyer Farms CSA for the 2021 season ended last Tuesday. It was a wonderful 27 weeks of fresh, local farm produce. This season didn’t disappointment. I found new challenges for many vegetables I hadn’t had before.
 
In my Instagram feed I follow chef Sara Moulton. First, a little background on Sara. She had one of the first cooking shows on the Food Network called “Cooking Live.” She had one hour to prepare a meal and answer callers questions all while preparing a meal in real time. Sara was also the executive chef of Gourmet magazine and a protégée of Julia Child. Currently, you can find Sara on public television with her series “Sara’s Weeknight Meals.”

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CSA week 23 & 24, cauliflower

11/12/2021

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​Peak season for cauliflower is from September through November and n our CSA box for week 23 and 24 we received a head of white cauliflower and the following week, purple. The white cauliflower was transformed into a delicious and velvety cream of cauliflower soup. I was unsure what to do with a purple head, until I read the Cook’s notes for Melissa Clark’s recipe for Lemony Carrot and Cauliflower Soup. The commenter suggested using purple cauliflower. 

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csa week 21

11/9/2021

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​Over the course of this season’s CSA boxes, I have discovered purple cauliflower, kabocha squash, mustard greens and new ways to prepare radishes, cabbage, acorn squash and arugula.
 
In this box, I had another delicate squash to cook. Lucky for me my November issue of Southern Living Magazine arrived and there was an article entitled, “It’s Squash Season,” with recipes by John Somerall. I like Southern Living’s recipes. I find they are well tested and come out just the way the recipe is written. In this article there are recipes for kabocha, Hubbard, blue Hokkaido, acorn, red kuri, delicata and butternut squashes. What caught my eye was the Sausage-Stuffed Squash utilizing a delicata squash.


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csa week 23

10/29/2021

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​My recent CSA share from Dreyer Farms, brought me a new challenge, mustard greens. I also received an acorn squash and more apples.

Recently, I made Acorn Squash with Apples, but as a food blogger, I felt I had to find another tempting recipe in which to prepare this delicious squash. My search led me to the website "The Real Food  Dietitians" and their recipe Herb-Roasted Parmesan Squash. This savory preparation offers you another option for a Thanksgiving side dish. Even better, is that it takes just five ingredients and preps in just 10 minutes. Besides the acorn squash you'll need, Parmesan cheese, fresh herbs, (suggested was thyme, sage, rosemary, oregano or a mix), butter, garlic powder, salt and pepper. As my garden is still doing well, I made a mix of all the suggested herbs and I used minced fresh garlic in lieu of garlic powder. 



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shaking things up

10/20/2021

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On a recent trip to Delicious Orchards, I picked up two small zucchini thinking I would bake zucchini muffins with cinnamon crunch topping, zucchini bread or a chocolate chip zucchini cake. In the end, I decided we didn’t’t need any sweets so I opted for a Frittata with Zucchini and Goat Cheese, a recipe from Williams-Sonoma. I thought it would make for a nice light supper and leftovers would be eaten for breakfast. The recipe takes 20 minutes to prep and 20 minutes to cook.
 
For the recipe you’ll need eggs, salt, unsalted butter, 2-3 small zucchini, fresh oregano leaves, fresh flat leaf parsley and goat cheese. The directions in the recipe assume that you have one of Williams-Sonoma’s frittata pans.  I don’t have one, but used my non-stick fry pan and cooked my eggs until I have incorporated them into the filling. Next, cover the pan with a lid until the eggs are set. To finish, I put the pan under the broiler to add color to the top. After removing from the oven, I run a spatula around the perimeter of the pan, place a large dish on top and invert the frittata onto the dish. I also try to slide the frittata out of the pan on to a platter.


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deconstructed eggplant parmesan

10/13/2021

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​In the October 9-10th weekend edition of The Wall Street Journal, from the Slow Food Fast column, there appeared a recipe for Fried Eggplant with Sungold Tomatoes, Basil and Mozzarella. The recipe is from chef Joe Papach from The Harvey House in Madison, Wisconsin. This stunning restaurant is housed in the renovated Baggage Claim House at the Madison historic train depot and the restaurant features Midwest favorites, but with a twist by Chef Papach.


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    meet donna

    A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners. 

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