Another week, another refrigerator drawer filled to the brim with garden zucchini. Sound familiar? To take a break from our usual (almost daily in the summer) way to cook up the zucchini (see mom’s summer squash), we prepared a classic French gratin, with grated zucchini, spinach, onions sautéed with bacon, a persillade of parsley and garlic, all bound together with a few eggs, tossed with Parmesan, and baked until golden brown.

Zucchini has never tasted so good.

Continue reading “Zucchini and Spinach Gratin” »

Another week, another refrigerator drawer filled to the brim with garden zucchini. Sound familiar? To take a break from our usual (almost daily in the summer) way to cook up the zucchini (see mom’s summer squash), we prepared a classic French gratin, with grated zucchini, spinach, onions sautéed with bacon, a persillade of parsley and garlic, all bound together with a few eggs, tossed with Parmesan, and baked until golden brown.

Zucchini has never tasted so good.

Continue reading “Zucchini and Spinach Gratin” »

My sister and brother-in-law are famous (or perhaps infamous?) for their Kentucky Derby parties. What started out as a college excuse to throw a good bash has evolved into a decade-long tradition of epic proportions.

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It slices, it dices, it whips up a batch of summer pesto in no time! My food processor is one of those multi-tasking kitchen tools that I really don’t think I could live without at this point. Today, I thought I’d take a minute to ponder all the wonderful ways, big and small, that I use mine on a regular basis — making my life just a little bit easier in the process. Here’s what I came up with:

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I am an unabashed, self-admitted, and uncontrollable steel-cut oatmeal addict. That chewy texture, the creamy consistency, its nutty flavor — gets me every time and keeps me happy all morning long. You might think that it can’t get much better than a splash of milk and spoonful of brown sugar over top, but here’s something else you have to try: toasted steel-cut oats.

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