This is a delightful recipe which is ridiculously easy to make. You can whip it up and have it in the oven in 15 minutes flat (including grinding your own almonds!)
Ah yes. It’s that wonderful time of year again. Zucchini everything. And everywhere. I actually love zukes, so I’m always up for the seasonal challenge to creatively use up bucketloads of them. This recipe is my new favorite thing to do with a glut of zukes: slice them up in long thin slices and use them in lieu of noodles to make a delicious, pasta-free vegetarian lasagna.
Tomatillos are interesting little creatures. They live in delicate papery husks and have a tart lemony flavour that screams to be turned into spicy salsa verde. They are also a real pleasure to grow because of their prolific nature: you can get several jars of salsa verde from one single plant! We recently began harvesting our tomatillos and had a bit of a salsa verde-making marathon.
I should probably open this post by telling you that although this video may make me seem like it, I am not actually a complete luddite. My boyfriend made me promise to confess to you that this is not how we “normally” harvest grains. Using a combine is indeed a ‘wee’ bit faster than my basket and clipper method! However, I wanted to show you how easily rye can be hand-harvested and turned into flour. A simple rub of the hands releases the grain, the chaff can be winnowed away with the wind, and the grain ground into to flour in a small kitchen mill. All in all, a very enjoyable activity on a lazy summer day.
It’s hard to believe summer vacation is already coming to a close and students are going back to school. As a kid, I loved all the hustle and bustle associated with the return to classes in late summer. In many ways, it felt more like the start of a new year than New Year’s Day itself. The fresh beginning of a school year felt ripe with infinite new possibilities, and despite mourning the end of summer fun, I always felt eager and primed for soaking up new knowledge.
This recipe video was so much fun to make, thanks to the impromptu participation of Lucy, the marvellous kale-eating wonder dog and my friend Kelly and his colossal kale patch. Had you ever seen a dog eat kale like that?! I sure hadn’t. But I do share Lucy’s enthusiasm for the big green leaves.
Do you have a glut of cucumbers? I have a refreshing little salad for you today, and it’s the perfect thing if your garden is overflowing with cukes.
If you’ve been following this blog, you may have noticed that I love cream. A lot. Like many people, I especially like it in its frozen incarnations. And I recently discovered the joy of semifreddos, which I need to share with you. Semifreddos are in the ice cream family, but they’re usually made in a loaf pan and served up in frozen slices. Here’s the best part about them: you don’t need an ice cream maker!