I used to be one of those people who would see those enormous tubs of spinach, you know the ones that are at least a pound, and not imagine what sized family could possibly consume that much salad in a week. Seeing that baby spinach weighs a little more than air, that’s quite a bit...
1/2 Cup Unbleached All Purpose Flour 1/2 Cup Semolina Flour 1/4 teaspoon Salt 1 Tablespoon Extra Virgin Olive Oil 1 Head Roasted Garlic*, squeezed to remove the skins 1/3 Cup HOT Water * To roast garlic, preheat the oven to 350ºF and cut off the top of the bulb to reveal the attached cloves. Placed...
I’m currently tearing off the layers as I write this. It’s tough to believe that it’s Thanksgiving, here in Canada, that is. You see, it’s 90ºF and I’m really thankful I cooked our “Appreciate The Turkey Day” feast yesterday when it was cloudy and chilly enough for a cozy fire. I went outside to try...
What’s lightening quick, goes with just about anything and uses up even more of the overflow of zucchini? The title gave it away, didn’t it? Looking for dinner inspiration, I gazed over my garden. I grew some of my own stuff this year, but now my garden is getting that late August hue of tan...
1 Cup Sundried Tomatoes 1/2 Cup Fresh Basil Leaves, packed 4 Cloves Garlic 2 Tablespoons Fresh Thyme 1/2 Cup Olive Oil 1/2 teaspoon Salt Add the tomatoes to a 1 Cup measuring cup and fill with enough water to cover the tomatoes and allow to reconstitute until soft, about 20 minutes. Drain the tomatoes and...
