Currently viewing the tag: "green beans"
Yes, yes, it sounds weird. Everyone tells me so. And then they try it. And really, really like it. Sautéed cucumber is milder than zucchini with deeper flavor. If watched carefully, it maintains a crunchiness that is wonderful. The trick is to cook it just until it heats through and is turning translucent. This dish is a wonderful combination that goes well with fish or chicken, or as a foil to something richer like brisket braised in porcini stock.
Continue reading »
Pistou is the French equivalent of pesto, but has no nuts or cheese. The cheese is added either to the soup or scattered over the soup at the end. This soup is only inspired and is not a true pistou, just in case any Provençal are reading this.
Continue reading »
Tagged with: carrots • cranberry shelling beans • filet beans • green beans • potatoes • rainbow carrots • San Marzano tomatoes • shelling beans • soup • summer squash • tomatoes • zucchini
Search High Ground Site
High Ground Favorites Cloud
apples arugula basil beets braise broccoli carrots cauliflower celery chard cheese cilantro dressing fennel fish herbs kale leeks lemon lettuce Meyer lemon mint mushrooms nuts onions oregano parsley peppers pork potatoes quickles radishes salad sauce saute scallions soup strawberries summer squash tomatoes topping vegan vegetarian vinaigrette winter squash