Side Dishes

Summer squash and chard gratin

NOTE: just like a tart, but even easier: no crust to make! Yield: One 2-quart flat dish tart, serves 6 1 Tbsp olive oil 2 c chopped onion 8 cl garlic, minced (about 1 heaping Tbsp) 1 1/2 lb zucchini and/or yellow summer squash, thinly sliced (6 c) 1 lb

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Gai lan with oyster sauce

1 lb gai lan (Chinese broccoli) 1 1/2 Tbsp cooking oil 5 cloves garlic, peeled and smashed but left intact 1/4 c chicken stock (or water) 1 Tbsp Xiaoxing wine (Chinese rice wine for cooking) 1/4 tsp sugar 1 inch fresh ginger, cut into 1/8″ coins and smashed 3 Tbsp

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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