I love roasted vegetables very much, including roasted winter squashes. Roasted squashes are delicious on their own, but I also add them to salads.
Hello from our garden. It never fails to amaze us, especially in the fall.
I love a good soup. This is one of my favorites; it uses kohlrabi – a quite underrated and, in the US, a not very well-known vegetable. Kohlrabi is fantastic in vegetable soup, but it really shines on its own (with the help of some potatoes) in this soup.
Do you want the most breathtaking view of Seattle? Go to Kerry Park on top of Queen Anne Hill. It’s popular both for visitors and residents in any season, but especially on sunny days.
After our busy end of September workdays, Steve and I took a quick trip to visit our family in the sunny Sacramento area.
Simple, quick, easy, colorful, healthy, delicious, comforting. Equally great from fresh or canned tomatoes. This time, I cooked it using freshly picked tomatoes from our garden.
When tomatoes are in season, even though we eat a lot of them, we don’t get tired of them. This very simple creamy salad is one of our favorites. Fresh and tangy and comes together in no time. Perfect on its own or with grilled meat or chicken.
The heart of my cooking for some time now is tomatoes – we had many of them in our garden. I am in a constant search for easy recipes resulting in tasty dishes.
The traditional Greek salad is probably one of the most popular salads. I sometimes make it with a little twist by adding cooked chickpeas and leaving out the olives (because my husband doesn’t like olives but loves chickpeas).
When I want to find a good recipe for a certain ingredient, I will often consult Alice Waters’ great cookbook “The Art of Simple Food.” This time, it was our ripe tomatoes for which her fresh tomato salsa gave me an inspiration.
“Fear less, hope more; eat less, chew more; whine less, breathe more; talk less, say more; hate less, love more; and all good things are yours.” — Swedish proverb