I love having four distinct seasons in Virginia. It gives me so much to look forward to in terms of the fresh local produce that is available. Summer brings such great treats as peaches and melons, and zucchini and fresh herbs. One of my favorite summer dishes is another Fine Cooking gem that includes pasta, herbs and zucchini. It’s a
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I still don’t have the food blog up, but I wanted to share this absolutely fabulous risotto that I made tonight. I roasted a pie pumpkin yesterday after cutting it into large chunks, tucking cloves of garlic in between the slices, drizzling generously with olive oil, and adding a little sea salt and pepper. I cooled it overnight in preparation
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Dressing 2 tbl fresh lemon juice 1 tbl sour cream or greek yogurt 1 tsp finely chopped mind 5 tbl extra-virgin olive oil Kosher salt and freshly ground black pepper Couscous cakes 3/4 cup couscous Kosher salt 1 large clove garlic, peeled 1/4 cup packed fresh flat-leaf parsley leaves 1/2 cup canned chickpeas, rinsed and drained 2 large eggs, lightly
