Archive for the ‘menus’ Category

I was at a potluck gathering on Saturday and had a very tasty lasagna. What I really liked about it was that it was not sauce or cheese heavy – just layers of fresh pasta and vegetables. Delicious. So I thought I would try to create one of my own.

Farmer’s Market Vegetable Lasagne – Attempt #1

fresh lasagna noodles°

fresh spinach* sautéed with garlic

sauteed mushrooms°

roasted red peppers°, peeled, seeded and sliced

a bit of tomato sauce

a bit of mozzarella cheese

salt, pepper, oregano to taste

Cover the bottom of the lasagna dish with a layer of sauce seasoned with spices. Layer noodles on top. Then place some spinach, red peppers and mushrooms on the noodles. Put another layer of noodles on top of this, more sauce, more veggies, some cheese and then a final layer of noodles. Top with sauce. Bake for about 45 minutes.

Yummy layers.

Once again I failed to photograph it before we had eaten most of it! Here it is in the container heading for the fridge, but you can still see the yummy layers!


* = from our garden

°= from the farmer’s market

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Monday Menu

We’ve been eating lots of garden-based meals lately and tonight is no exception. Sorry about the bad photos – I was so hungry I almost didn’t think to take photos, and I certainly didn’t take the time to make them nice! Just trust me – it all tasted much better than it looks here!


radish top soup

ratatouille, sort of


The soup is more or less the same as the one I made here, though, and don’t tell the girls, I didn’t have quite enough radish tops*, so I added beet greens*. They detected no difference, and neither did I.

The ratatouille, sort of, was a stew of onion°, peppers*°, zucchini* and tomatoes* seasoned with thyme*, oregano*, salt and pepper.

The biscuits were awesome. Just a basic baking powder biscuit, but there’s nothing like homemade biscuits warm from the oven. And it really doesn’t take so long to make them. I really should do it more often.

And tomorrow’s breakfast? Warmed biscuits with jam!

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Monday Menu

Another simple but delicious garden meal…

Tonight’s Menu

Zucchini* Hash


Salad of Baby Greens*

sliced cucumbers*

Zucchini hash was an on-the-spot invention designed to use up some of the veggies in the fridge. I sautéed a chopped onion° and two small chopped carrots°, added diced zucchini* and some corn kernels*. A little salt and yumminess ensued. Served with bulgur.

Salad of baby greens (mizuna, Chinese mustard, arugula, lettuce, spinach, all from the garden)  topped with a foraged apple, goat cheese°and walnuts°.


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Monday Menu

What should I say about tonight’s menu?

“Most of the things were from our garden. It was delicious! Especially the corn. It was straight from the garden. You picked it and then you cooked it.” – Sofie

“We had our own roasted string beans and they were very good. They were delicious. We roasted them with garlic.” – Olivia

“I also liked the zucchini. We didn’t get a lot of zucchinis this summer. But we’re getting more now.” – Sofie

“It was all from our garden, except the salt and pepper, the cheese and the butter and the olive oil.” – Olivia

Tonight’s Menu

roasted string beans* and garlic

zucchini*, onions° and cheese

tomato* salad

salad of baby greens*

corn on the cob*

homemade bread

Once again, nothing complicated, just fresh vegetables. I roast the string beans with olive oil and peeled garlic cloves until they are slightly caramelized. Sprinkle with salt and serve. The zucchini is sautéed with onions and topped with cheese. The tomatoes are sliced and dressed with a bit of olive oil and salt. The corn is steamed until barely done. The salad is just mixed baby arugula, lettuce, spinach, mustard and mizuna. I topped it with the tomatoes.

First corn of the season and it was so good! Not the starchy, heavy stuff I bought at the farmer’s market a month ago. This was real sweetcorn, just ripe, juicy and sweet.

THIS is why I have a garden…

Tomatoes and corn. The rest is just filler.

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Monday Menu

The great thing about summer and all the vegetables available is that you don’t really have to do anything complicated or labor-intensive to have a great meal. I suppose the most work in this whole dinner was slicing the vegetables… Even the cooking took less than about 10 minutes!


Tomato*, mozzarella and basil* salad

Green salad of lettuce° and cucumber*

Grown-up additions to salad: baby chard*, beet*, turnip* and arugula* greens

Yellow squash* and onions°

Corn on the cob°

The first salad is a classic combination, but with tomatoes and basil fresh from the garden it is sublime!

When I was a kid, we used to have zucchini quite often in the summer and we always had it the same way, sliced into  rounds and  sauteed with onions, then topped with melted American cheese. I made this version without cheese and loved pairing the yellow squash with the red onion.

Simple but delicious!

The corn on the cob was a disappointment. I got it at the farmer’s market so it was pretty fresh, but it is not the Jersey sweet corn we enjoyed back home. Still, it wasn’t bad and I think the leftover corn will make great fritters! And we got to use our special corn on the cob boats with cob holders. Last summer when they saw these for the first time in the US, the girls thought these were the neatest things they’d ever seen. So we brought a set back with us!

Classic, cheap, plastic, kitsch…

Oh, the green salad was not photo-worthy. Just salad and cut up cucumbers. I ate the additional grown-up greens too fast to photograph them!

Hope you enjoyed your dinner tonight!

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Monday Menu…on summer time

Yes, I know it is Wednesday. Although I am enjoying the fact that I have to stop and think to figure out what day it is. Don’t you love summer vacation?!

Here’s a dish I made for lunch yesterday because I barely remember what we had on Monday (that’s not summer vacation forgetting, that’s just pure getting old forgetting!).

Pasta° with Sage* Oil and Goat Cheese°

It’s fresh whole wheat pasta from the farmer’s market with sage oil drizzled on top, goat cheese crumbled on top and the lightly roasted seeds and nuts that come with the pasta sprinkled on top.

Sage oil is made by infusing about a cup of sage leaves in a cup of olive oil by heating them gently on the stove for 10-15 minutes and then letting it sit a little while. Strain out the leaves and bottle. Use generously. Delicious!


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We were half way through dinner before I realized it’s Monday!


Mixed Salad: lettuce°, arugula*, lamb’s quarters*, carrot°, tomato°, chick peas

Pasta° with zucchini* sauce

Like most gardeners who plant zucchini, I have loads and loads of it towards the end of the summer. We haven’t harvested much yet, but more is on the way. I started using it in pasta sauce a couple years ago to use it up and it has become one of the girls’ favorites.

Zucchini Sauce

1 or 2 cups shredded zucchini

onion finely diced or garlic minced, to taste

cream (I use soy cream)

olive oil

salt and pepper to taste

optional: other herbs of choice, grated parmesan

Sautee onion, zucchini and garlic. Add herbs if using, salt and pepper to taste. Add in as much cream as desired. I probably use a quarter cup or so, just enough to make it look like a cream sauce! I suppose you would’t need to use it all if you don’t wish to. Let it simmer a little while. Add parmesan at the end if you wish (I do). Serve on top of pasta or rice.

With more zucchini on its way, look for more zucchini recipes soon, including zucchini muffins and lemon zucchini.

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