Meatless Monday Recipe: Spaghetti With Courgettes, Tomatoes and Chevre

Pasta is an easy vegetable-based dish to concoct, especially now, during the fecund summer months when fresh vegetables and herbs are bursting out of every bit of tilled soil in the country, fairly begging to be made into something delicious. If you think about it, many of the classic pasta sauces of Italy are based […]

Leftover Makeover: From Pasta Sauce to Bruschetta

Bruschetta is a lovely way to use up leftovers. Consisting of sliced bread rubbed with garlic and brushed with olive oil then topped with any number of toppings and grilled or toasted, bruschetta is usually served as an appetizer or snack, but I think it can make a nice light lunch, especially if served beside […]

Pesto: A Kat’s Favorite Dish

In the summer, I make pesto at least once or twice a week, and have been doing so for the last five or six years. I always plant an abundance of basil in the garden and then harvest it all summer long, enough to make a meal or two’s worth of pesto each week–so for […]

Why Didn’t I Think of This Before? New Potatoes and Fresh Tomatoes with Pesto

Have you ever decided to cook a couple of things together that turned out to taste so good that you wondered why you had never ever cooked them that way before? That is what happened to me last night. I had some delicious tiny new potatoes–the variety is called Carola, and if you can get […]

A Seasonal Spring Comfort Food: Ramped-Up Spaghetti and Meatballs

I love me my ramps and green garlic. All year long, I anticipate with gustatory delight the spring season which not only brings morels, asparagus, rhubarb and strawberries, but also pungent-sweet, spicy-hot ramps and green garlic. I use them in cooking just as I would scallions and garlic, but in even more copious amounts than […]

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