Tag Archives: Zucchini

Dinner with new friends – 18 August 2011

R’s dear friends J&M invited us to J’s parents’ house in Berkeley. Great meal, even better company – what a wonderful evening! J and her Dad V apparently did most of the cooking. We saw V grilling kefta (lamb with … Continue reading

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Homemade pappardelle with pancetta and radicchio; zucchini-bell pepper tapas – 5 August 2011

I found this pasta recipe in the course of a completely different search at Saveur.com, and printed it out for consideration later. Which was not much later, it turns out. I used Paul Bertolli’s recipe for pasta: 1 cup flour, … Continue reading

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Bolani; orzo salad; zucchini – 22 July 2011

This was a “what needs using up” dinner, but it was also a very tasty one. I bought three packages of Bolani at the Grand Lake Farmers’ Market last weekend, and we had some of those – pieces of both … Continue reading

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Pizza ai Quattro Formaggi; Zucchini with tomatoes and onions – 19 July 2011

I was planning to make my own fresh mozzarella today, and use it for a Pizza Margherita; However, I don’t have a cheese thermometer yet, so I decided to wait. I had bought provolone at the Cheese Board on Saturday(?) … Continue reading

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Pasta with cranberry beans and soppresatta; zucchini – 7 July 2011

Great dinner tonight! D bought more cranberry beans at the Bowl, and cooked them at lunchtime in lamb stock from the freezer (about a quart). He added savory and thyme from the garden, and boiled them about 1/2 an hour … Continue reading

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Hamburger; tarragon potato salad; zucchini with tomato and onion; pickle – 16 June 2011

A simple and yummy meal – well, simple, but it still took an hour to make! I moved a half-pound of hamburger from freezer to fridge a couple of days ago to defrost, and today mixed it with minced yellow … Continue reading

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Nasturtium pasta; zucchini – 10 June 2011

I decided to use the rampant volunteer nasturtiums while they are abundant. This pasta, from The Pasta Bible (an exceptionally good cookbook), is actually called Penne in a Piquant Cream Sauce, but the salient feature, for me, is the color … Continue reading

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