horiatiki salad

Greek classic: Horiatiki salad

Not all salads are based on lettuce! Horiatiki salad, a Greek classic, is a summer favorite at our house. It’s quick, easy, and delicious – especially when we grow luscious ripe tomatoes. Fresh ingredients are the star in this salad. Use ripe tomatoes and local produce, if at all possible. […]

Cheese crackers 1200

Cheese Crackers

Crisp and savory, these cheese crackers are perfect as a snack, to go with soup, as an accompaniment to wine or cocktails. They are crispy, crunchy, a little bit salty, and ever so cheesy. Not only do they taste perfectly wonderful, they’re easy to make, and keep well in an […]

Caramelized Onions 1200

Caramelized Onions in a Slow Cooker

Why make caramelized onions in a slow cooker when it takes so long? Well, have you ever caramelized onions on the stovetop? First you melt butter in a big heavy pan, then you add a bunch of onions, and stand there, stirring and cooking, for an hour or more. Stand […]

traditional basil Pesto 1200

Traditional Basil Pesto

Traditional basil pesto is made by hand with a mortar and pestle, and is thick and silky smooth. My everyday pesto is a much easier rustic version that is unashamedly chunkier. It’s still fabulous! Summer isn’t summer for my family without basil pesto. It goes on pasta, chicken, cheese sandwiches, […]

Sorrel and a Quick Sauce

The calendar is no help this year; as a gardener and cook, I need to look outside to what’s actually happening. And my herb patch is showing signs of life. The first bits of green in my garden are hardy perennials: sage, mint, and sorrel. Just when we’re getting tired of […]

No Fuss Quiche

Making a quiche is easy, even if you don’t like to make pastry. Refrigerated pastry from your grocery store makes a perfectly acceptable crust. Quiche is a wonderful way to recycle leftovers. All the meat and vegetables should be cooked and chopped in smallish pieces. Fuss Free Quiche 4 oz […]

Roasted Mushrooms with Garlic Butter

After what seemed like an eternity of 95+ degree weather, when the high temperature dropped into the 70s, it felt quite cool! That was when I felt like using my oven again. These were everything that mushrooms should be – fragrant, delicious, sizzling – and then, alas, they were gone. […]

tzatziki cucumber sauce in a blue bowl


This is one of the best ways to use cucumber in my opinion. Slice cucumbers thinly, then put into a sauce with yogurt, garlic, and dill. Some people prefer to use chopped mint – it depends on what you have on hand. Good with gyros, lamb meatballs, salads, as a […]

chilled greens ginger sesame

Chilled Greens with Ginger & Sesame

Tatsoi, pak choi and other Asian greens, which are a bit tough and chewy, a bit assertive in flavor – what can you do with them? As it turns out, lots of quick and delicious things. They’re wonderful in a stir-fry, where they hold up to cooking. They’re also perfect for a […]

Roasted Asparagus

This is the simplest way to cook asparagus that I know, and one of the best. If all your spears are the same thickness, they will cook more evenly, but I never worry about a bit of variation.  1 bunch fresh asparagus olive oil salt Preheat the oven – you […]

Sauteed zucchini with garlic and lemon

Yield: serves 4-6 2 Tbsp olive oil 2 cloves garlic, sliced thin 1 1/2 lb zucchini, diced into small cubes salt and pepper 2 tsp fresh lemon zest 2 Tbsp chopped mixed herbs: marjoram, basil, dill, oregano, whatever you like Heat oil in a wide skillet, add the garlic, and […]

Stuffed summer squash on the grill

You can stuff other vegetables besides zucchini and squash of course Yield: serves 4-6 as a side dish 4 green-and-yellow summer squash or zucchini 2-3 large white mushrooms 4 Tbsp olive oil 1 cl garlic, minced 1 small onion, chopped 3/4 c dry bread crumbs 1/2 c grated Parmesan 1 […]