These are some of my favorite recipes, tried and loved. Some are my own inventions. Some come from family and friends. And some were found in the cookbooks on my bookshelf as well as on the web and joined our humble repertoire.
For the time being, the recipes are listed in a more or less alphabetical order.
40 Recipes to Make When It’s Too Hot to Cook – quick, easy, cold – from PlanetGreen.
Lucy’s grilled Asparagus with balsamic reduction, sunny side up egg and Parmesan
Grated Raw Beet Salad. NYTimes: “People who swear they hate beets love this salad. It’s a North African-inspired mixture of grated, uncooked beets dressed with orange and lemon juices and a small amount of olive oil. It makes a great starter when you’re serving something robust as a main course, like a couscous.”
Blueberry muffins. The best blueberry muffins I’ve ever made or tasted. We call them Martha’s muffins, to pay homage. Follow the recipe, and make sure to add grated zest of 1/2 – 1 lemon.
Blueberry Rhubarb Pie. I wrote a whole post about how good it is! – blue is the new straw
Cold (or Summer) Borscht (a.s.a. borsch / bortsch / borstch / borsh / barszcz / borshch / борщ), Minsk Style — my grandmother’s recipe, recreated by yours truly in 9 photos. Vegetarian, naturally.
Hot Borscht for a cold season (FG: vegetarian, vegan)
Chilled Cucumber & Yogurt soup
Gazpacho from Culinaria Spain book from cousin Rachel
The super trendy (and totally worth the hype) Kale chips
Roasted Pattypan (Scallop) Squash and Chickpeas With Anchovy and Herbs Dressing
Pizza With Squash Blossoms Stuffed With Ricotta-and-Fresh-Herbs
Zucchini With Almonds — from The Amateur Gourmet
Ellen’s Zucchini Bread by Stacie
Zucchini Pilaf With Almonds. NYTimes Diner’s Journal
10 Recipes for the Super Abundant Zucchini from Food & Wine Magazine
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