I actually made this last year, right at the tail-end of summer. You know that time when there are like 7,000 pounds of zucchini, and the corn is just perfect but it’s like the last week of corn season??
And then I accidentally sat on it too long, and then it just seemed mean to post it in the late fall when you couldn’t get yummy fresh zucchini and corn to make it. So I’ve been patiently sitting on this recipe for several months, waiting for summer to roll around once again.
Nom nom nom. It looks fancy, but it really isn’t a difficult recipe. The only thing that’s a bit of a pain is making pie crust, but you can just buy it pre-made if you don’t want to deal with it. Add a glass of cold white wine and you have a summer masterpiece.
The combination of the tangy goat cheese, the fragrant herbs, sweet corn, and then mellow crunch of zucchini is sublime. This is summer perfection.READ THE POST
This recipe is the perfect blend of hearty winter fare and bright spring veggies…
It’s kind of weird that I’ve never made a risotto primavera, given my love of risotto. But when I was home for Passover this year, we were trying to come up with a delicious side dish and my mom mentioned risotto. We thought about all the veggies we had, and all the fresh herbs, and I decided that it was the perfect idea.
I’ve said this a million times, but people always think risotto is so difficult. But it’s not! It just needs a little TLC…you can’t rush it, but 90% of risotto is in gently stirring. You get too rough with it, try to turn the heat way up to rush it, and that’s when things go south.
Plan for an hour. But it’s an hour of stirring, drinking wine, talking to guests—it’s the perfect dinner party dish.READ THE POST
Any time I’m home to visit my family, we’re always feeding a big crowd. Generally we stick with what we know—grilled burgers or chicken, taco salad or nachos, soup and chili, or something similar. But every so often my sisters and mom and I put our heads together and come up with something different.
When I was home in July, we had one night where we were only going to have like 15 people—a considerably smaller crowd than our usual 25 or more. My sister and I decided we were really craving Thai food, so quickly had Mom poke through her cabinets to see if we had the makings for a Thai peanut sauce pasta. Since my mom’s cabinets are better stocked than most small grocery stores, we had almost everything we needed.
Beyond the basics of the sauce recipe, we totally winged it (wung it??), adding all the delicious flash stir fried veggies we could find, chicken, and whole wheat noodles. This dish was meat, carbs, and veggies in one, so we knew we had to make enough to get the whole hungry horde through dinner.
And it was definitely a hit! There wasn’t even a spoonful left after supper, the pan was scraped clean. Combined with the moist strawberry shortcake I made for the big group, I think everyone was stuffed.READ THE POST