Italian Zucchini Boats

Italian Zucchini Boats

These yummy boats are a pretty and easy veggie-centric way to use up an excess of zucchini in late summer. They are super flavorful and light, but filling. My Slow Chunky Tomato Sauce has ground beef in it, but these would also be excellent filled with sauce made with un-cased and cooked hot or sweet…

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Roasted Red Peppers

Mom’s Roasted Red Peppers

These are my Mom’s popular roasted red peppers. You will find them at almost every party she hosts because she roasts peppers in huge batches when they are in season and freezes them in appetizer-sized portions so they are always ready to whip together. They are great as part of an antipasti set up or on sandwiches, but…

Lasagna Rolls

Lasagna Rolls

OK, everyone is making Lasagna Rolls. A quick search on Pinterest turns up dozens of recipes. I don’t often make Lasagna because it seems like a lot of work for not much satisfaction. Over-cooked edges and watery centers: no, thank you. This Lasagna Roll recipe is unlikely to cause a revolution in the food world, however…

Slow Chunky Tomato Sauce - Chef's Tasting

Slow Chunky Tomato Sauce

Tonight I am making Lasagna Rolls and for those I need tomato sauce. It’s a cool, rainy summer day and I have piles of fresh basil in the garden–a perfect day to let some sauce simmer! This is my recipe for a basic slow-cooked, chunky ground beef tomato sauce. There is nothing really fancy about…

Parmesan Zucchini Bake

Parmesan Zucchini Bake

‘Tis the season for an overabundance of zucchini. Here is a recipe that I recently rediscovered at a cookout at my mom’s house. A friend of hers brought it as a dish to share and mom had the card in her old recipe box. I increased the parmesan and added fresh basil from our garden,…

Peas

Hot Buttered Peas with Basil and Onions

If you see fresh peas in the pod at your local farmers market, buy them immediately and plan to eat them that evening. Fresh peas are best the same day they are harvested. Frankly, they are best eaten directly out of the pod as you are shucking them. If you can resist however, cook them up…

Basil Pesto

Basil Pesto

Here is the “recipe” for my basil pesto. I make this every few weeks during peak basil production (mid-summer), generally two batches at a time. During the summer, there is usually a small jar of fresh pesto in the fridge. It primarily goes on sandwiches or into hot or cold pasta dishes–I’m always looking for…

Pasta Puttanesca with Garlic Toasts

Pasta Puttanesca with Garlic Toasts

The goal when making pasta puttanesca is to have the sauce and pasta finish at the same time. It’s good practice for a fun game that I like to play called Get Everything on the Table at Once. The sauce should cook fast and hot, and the pasta will finish cooking in the sauce. This will…