Author: Kasha

Don’t Fear the Zucchini or… Eat it Before it Eats You?

Don’t Fear the Zucchini or… Eat it Before it Eats You?

Posted on by Kasha
The very first zucchini flower that springs out from the plant always gets me all a-tizzy.  I fantasize about stuffing the flowers with goat cheese and herbs and baking them quickly after a shower of olive oil.  Sometimes I crave deep-fried squash blossoms.  Dipped in a basic tempura batter and salted immediately after removing from the oil, these babies are so good they don't make it out of the kitchen.  The anticipation of the sweet fruit sauteed until golden brown, perfectly seasoned with salt, pepper and loads of chopped garlic, makes my mouth water. Seriously, I'm a total food snob...Read More
If Ya Can’t Beat ‘Em… Join ‘Em

If Ya Can’t Beat ‘Em… Join ‘Em

Posted on by Kasha
In other words, if the glorious mint plants that you bought and planted so painstakingly in your gardens seem to overtake everything in their path, USE THEM!  The obvious answer to the common question, "what can I do with mint?" A Mojito is a refreshing rum-based Cuban drink made with fresh spearmint and lime juice.  It's great to sip on a hot summer night, and even better to enjoy with a hot date.  So whip up a pitcher and dig out that Little Black Book. Tabbouleh, A parsley & mint grain salad Another great use for mint is Tabbouleh.  While bulgur...Read More
It just HAD to come out!

It just HAD to come out!

Posted on by Kasha
Beautiful Pasta with Sorrel Sauce We had some SORREL for sale at the farmers market last week. I’d tried it in the past, sauteed with spinach and chard. I wasn’t thrilled with it since it wilted so quickly and didn’t have the texture I wanted. I took the opportunity to ask everyone I sold it to just how they planned to prepare it. Everyone said they were using it to make soup - both cold and hot variations. I wasn’t in the mood for soup, though, regardless of how quickly it was going to come together. All I could think...Read More

You’re getting warmer!

Posted on by Kasha
My favorite tradition of the Easter season is coloring eggs. I don’t really EAT that many hard-boiled eggs, so I leave those safer-to-color ones for the kid, and I color raw eggs*. I’m much more careful than I used to be - no more full-hand grabs into the coloring liquid. I have mastered the use of that little wire holder in my 30-ahem years. I just love being creative and seeing what kind of cool designs and colors I come up with, and it’s a wonderful hour or more spent with my little guy. He’s getting quite good at it...Read More