Summer is over. OK, not officially over, but rather in a social, school has started, all the pools are closed and Halloween candy is starting to show up in the grocery aisles kind of summer is over.  However, the temperature still hasn’t gotten the memo, and I’m still wanting to eat a cool meal without heating up the kitchen.
We must truly be living in an alternative universe this year because I planted the seeds for the zucchini plants knowing they wouldn't grow, but somehow despite my neglect, lack of rain, then too much rain, bunnies and a strange looking bug I'm convinced is a tarantula they did.
Cooks have always used nuts, in one form or another, in their cooking. Sweet and savory dishes always seem to have an extra crunchy goodness when nuts are included.

News now

  • Sprouts add low-calorie nutrition
    When mung bean sprouts first made their appearance as a healthy, natural food in the 1960s and ’70s, many people dismissed them as a food fad.
  • Meatless burgers full of flavor
    Its barbecue time and in my house this poses a bit of a problem, since two of the couples we typically invite have children that are “almost” vegetarian with a nod to eating fish, which technically makes them pescatarians.
  • Tasty figs deserve higher profile
    Pick a fruit that gets almost no publicity, and you’d be hard-pressed to find one less represented than the fig.
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