greens 'n' beans...

A friend brought me a beautiful big bunch of mustard greens from her garden. They have a good bite, she warned me, but I already knew that. Mustard greens are wonderful, hot and dense in flavor, but they want cooking.Now this is not really the "southern" style of cooking greens, although it could be. You know how my "recipes" are; you can (and I hope you <i>will</i>) change it up to suit yourself! This time I made it vegetarian-style and sort of "Mediterranean" (olive oil, no butter or lard or...) just simple and good.It is a take on an appetizer I had at......more

Weekend Menu Planning: Summer Foods for Labor Day and Beyond

In the northern hemisphere summer is winding down. Labor Day marks the unofficial end of summer in the U.S., but it doesn't have to mark the end of summer foods. Gardens keep producing things like zucchini, corn, tomatoes, eggplant, and melons well into September and even October in some places, and after we've waited all year for these foods, we should be enjoying them as long as we can. Here are some new ideas from food bloggers for using those traditional summer foods a bit longer! ...more

You've got some very creative ideas for using those in-season vegetables. I especially love the ...more