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When Ambar brought home a Zucchini plant from the nursery (“we’re only planting one this year”), it turned out to be three plants all intertwined. So, we’re getting about a zucchini a day. I’ve been sautéing it, adding it to frittata, and baking it but it’s still the green Sorcerer’s Apprentice. Then I ran [...] It started with an email from Ambar: I vote Balela for dinner
So I pulled out a can each of cooked chickpeas and black beans, dumping them into a colander and rinsing first; minced a quarter of a red onion, three cloves of garlic, and some parsley; cut up a tomato; and [...] With the temperature climbing over 100°F daily, we’ve turned to cooling summer salads here at Sagehenge*. The first salad I have to share is the incredibly tasty, cooling, and simple “Mediterranean salad”: Ingredients 3 Cucumbers, peeled, quartered lengthwise, and sliced thinly 8-10oz of cherry or grape tomatoes, quartered 1/4-1/2 red onion, sliced very thinly [...] |
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