Pasta with pesto and edamame

Just before I made my last batch of garlic scape pesto, I used up the last of the pesto and garlic scape pesto from the year before to make this simple summery dish.  Cleaning out the freezer is important work, right?  😉 I think I originally got the idea for cooking edamame with pasta from…

Are your garlic scapes escaping?

Do you have garlic scapes just begging to be made into pesto?  Hurry before it’s too late! I think of this time in the garden as “forage season” because it’s too early for the big crops like tomatoes and cucumbers and peppers.  Instead, it’s time for gleaning radish greens, garlic scapes, young lambsquarter, and a…

German apple cake

This recipe came from a family friend.  Ironically, it’s a German recipe via a Japanese-American family.  You’d think maybe it could have come from my own German heritage instead of so circuitously.  😉 Anyway, I’m glad it made its way to our family because it is amazingly delicious.  Peeling and slicing the apples takes some…

Korean stir-fried cucumbers

I’ve only made one other cooked cucumber recipe (although I may have stuck some in a biryani or something, once), and that recipe definitely proved that cooked cucumbers are edible (and delicious), but it was kind of a lot of work if you’re trying to use up a lot of cucumbers… So, Google helped me…

Smoothie add-ins

In my recent smoothie kick, I’ve stuck to a pretty basic formula of one banana (fresh or frozen), one other fruit (usually a peach or nectarine), a healthy glug of lime juice, and some milk.  This is a good basic smoothie any day, but it’s all the little “extras” that add a little variety (which…

Couscous with zucchini

This is a fabulous summer side dish.  I love couscous when it’s hot out because it cooks so quickly, and with the zucchini cooked in you’ve got your vegetables taken care of, too.  It’s one of those recipes (like carrot soup) that is so tasty that it’s hard to believe the ingredients are so simple….

Herbed floral mayonnaise

I was planning for a tea party and still sailing along on the “try new things” buzz from Cambodia, when I whipped this recipe up.  I was researching tea sandwiches and came across recipes for herbed mayonnaise and floral mayonnaise, so I decided to just pack the herbs and flowers into one spread for the…

Chocolate Mint Smoothie

So now that I’m experimenting with fruit in the blender, I wondered about blending up something chocolate…  I Googled chocolate banana smoothies and came up with several recipes that looked good (like this one). I decided to stick with something simple the first time, and basically made this Dark Chocolate Banana Smoothie, except that I…

Garlic Scape Pesto

Garlic scapes are new to my vocabulary, and a lovely addition to the produce I can harvest from the garden!  The ones pictured above are a little past their prime for cooking, but I used them nonetheless.  I was on the other side of the globe while they were at their peak.  🙂 These seed…

A smoothie or something

One of the fun things about travel to new places is the food, and Cambodia was no exception.  It was hot, hot, and humid while I was there, and I appreciated the wide variety of fruit drinks available in the comfort of cafés with “air con” such as the refreshing lime ginger juice available at…

Curried Eggs

I’m popping in with a recipe even though it’s not Saturday because by Saturday, all your Easter eggs may be too old to eat!  😉  This post is one part of the answer to the question: So, after the eggs are dyed and Easter is over, what do you do with all the eggs?!  There’s…

Torta Pascualina my way (aka “spinach pie”)

So, unlike my last recipe (which was so long ago!), this one is more seasonally appropriate if you’re observing Lent.  😉 The recipe I started with comes from The More with Less Cookbook, but, as is not uncommon, I’ve done a number on it, and it’s significantly different from the original… The first change, was…