Sorbet Ingredients 2 cups water 2 cups sugar 1/2 cup lime basil leaves, packed 1 to 1 1/4 cup fresh lemon juice or juice of 6 to 7 lemons 2 tablespoons lemon zest Blueberries, for garnish (optional) Preparation Combine water sugar in a large saucepan. Bring to a boil whisk often. Reduce…
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This rustic repast is something like a frittata but not quite as eggy. It is cooked in oven like a pizza rather than on top of stove. My daughter won’t eat zucchini in any other form. Makes two 8-inch pizzas Ingredients 4 cups coarsely grated, unpeeled zucchini or summer squash Kosher salt Olive…
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They can be eaten on their own with remoulade corn salsa, or made into a delectable fried green tomato BLT. Ingredients 3 medium, firm, unpeeled green (unripe) tomatoes cut into slices ¼- to ½-inch thick 1 teaspoon salt 1 teaspoon pepper 1 cup all-purpose flour 1 tablespoon Cajun seasoning (or onion powder), optional 1…
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We make this creamy chowder when corn is so fresh sweet that farmers at market give away samples to eat just off cob. It really doesn’t need to be cooked. If fresh corn on cob, scrape off reserve kernels, then add cobs to stock. Just…
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This Apple-Zucchini Country Cake is perfect for this time of year– late summer, early autumn when we’re inspired to bake fall flavors but still have plenty of zucchini growing strong. This cake has a subtle apple flavor with a dash of cinnamon nutmeg for spice. You can add pecans or walnuts if you like…
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