Simple and tasty food.
Even though the first day of autumn officially starts tomorrow, we still have a large crop of courgettes in the garden (the OH is disappointed they haven’t died off yet). So, I am back with yet another courgette (or zucchini) recipe this week. As the evenings are a little chillier, I decided to put them to good use in a hearty garlicky soup.
Once again we are blessed/cursed with a glut of courgettes in the garden. I say blessed because I love courgettes. I also say cursed because I can barely keep up with them, and the OH really dislikes them.
As I look out at the cobalt blue sky and our burnt yellowed lawn I find it hard to believe it’s still early summer. We have had a crazy hot month here in Seattle, and it already feels like the middle of August. It’s been a constant battle to water all out veggies but I am not complaining. It’s been balmy and so wonderful to be able to dine al …
The tomatoes and courgettes in the garden are so bountiful this September. I spend most of the summer willing them to grow, and then they all fruit at once and I can barely keep up. They are perfect right now- bursting with the goodness of summer sunshine. I’m really going to miss all these home-grown veggies when they are gone.
Courgettes or Zucchini, whatever you like to call them, are one of the easiest veggies to grow. The problem is when they start growing, it’s kind of hard to keep up with them.
This dish is kind of like an alternative cheese plate, a cross between cheese tapas, and cheese and crackers. As it’s summer, there is a huge array of delicious ripe fruit out there, so I decided to pair (pear!) them with some of my favourite summer cheese. This cheese plate looks so impressive, but only takes minutes to make and works great as canapés with a glass of sparkling wine …