Quinoa.

Heather's Quinoa Recipe - 101 Cookbooks
a splash of extra-virgin olive oil
a pinch of fine grain sea salt
1 shallot, minced
3 cups cooked quinoa* (or brown rice, or other grain)
1 cup corn, fresh or frozen
1 1/2 cups kale, spinach or other hearty green, finely chopped
2 cups extra-firm nigari tofu, browned in a skillet a bit
1/3 cup pesto
1/3 cup pumpkin seeds, toasted
1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)

In a big skillet or pot heat the olive oil and salt over medium-high heat.
Stir in the shallot and cook for a minute or two.
Stir in the quinoa and corn and cook until hot and sizzling.
Stir in the kale and then the tofu, cooking until tofu is heated through.
Remove the skillet from heat and stir in the pesto and pumpkin seeds.
Mix well so the pesto is spread throughout.
Turn everything out onto a platter and top with the cherry tomatoes.

Serves 4 - 6.

*Rinse about 2 cups quinoa in a fine-meshed strainer.
In a medium saucepan heat the quinoa and 4 cups water until boiling.
Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes.
Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite.
Drain any extra water and set aside.

** To roast cherry tomatoes: Heat oven to 175C.
Cut each tomato in half and arrange in a large oven-proof baking dish.
Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt - pour this over the tomatoes.
Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up.
Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.

More:
Quinoa Recipes - 101 Cookbooks
- Ottolenghi Red Rice and Quinoa Recipe - 101 Cookbooks
1/4 cup shelled pistachios
1 cup quinoa
1 cup red rice (see headnotes)
1 medium white onion, sliced
2/3 cup olive oil
grated zest and juice of one orange
2 teaspoons lemon juice
1 garlic clove, crushed
4 spring onions, thinly sliced
1/2 cup dried apricots, roughly chopped
2 handfuls of rocket (arugula)
salt and black pepper

-------------
- Quinoa and Grilled Zucchini Recipe - 101 Cookbooks
- Delicious Big Bowl - Quinoa Recipe - 101 Cookbooks
- Quinoa with Currants, Dill, and Zucchini Recipe - 101 Cookbooks
- Quinoa Skillet Bread Recipe - 101 Cookbooks

- Double Broccoli Quinoa Recipe - 101 Cookbooks
3 cups cooked quinoa*
5 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream

Optional toppings: slivered basil, fire oil (optional)**, sliced avocado
crumbled feta or goat cheese

Заготовки: "аджика"!

это просто фантастика! - И НА МАРСЕ БУДУТ ЯБЛОНИ ЦВЕСТИ...
Для интересующихся рецепт Дамского горлодера:
3кг помидоров
1кг моркови
1кг яблок (разваривающихся)
1кг красного острого перца (или 1 кг сладкого перца + 3 штуки перца Хабанеро или подобного ему)
5ст.л соли
5 ст.л. сахара
150-200г измельченного чеснока
2стл 9% уксуса

Помидоры, морковь, яблоки, перец пропустить через мясорубку, добавить соль, сахар и варить на медленном огне 30-40 мин.
Я не люблю мельчить овощи на мясорубке, поэтому режу все мелкими кубиками, а морковь соломкой.
С помидоров предварительно снимаю шкурку.
За 5 мин до окончания варки добавить чеснок, в конце варки добавить уксус.
Горячим разлить в стерильные банки и закатать.
Оставить медленно остужаться под "шубой" из одеяла.
Вкуснятина!
В прошлом году трех таких порций мне не хватило. Нынче надо сделать больше.
Эта "аджика" идет куда угодно. Ее вкусно просто так намазать на хлеб. Хороша к мясу, рису, пасте...

Hydrogen Peroxide Magic!

Hydrogen Peroxide Magic! - One Good Thing by Jillee

Stuffed Zucchini.

- BBC - Food - Recipes : Stuffed vegetables
Ingredients
1 green pepper
1 red pepper
1 yellow pepper
2 large tomatoes
2 small–medium aubergines
1 green courgette
1 yellow courgette
6 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
2½ tbsp tomato purée
400g/14oz long-grain rice, rinsed
250ml/9fl oz vegetable stock
large handful flatleaf parsley
large handful fresh mint
1 tsp dried oregano
⅛ tsp chilli flakes
salt and freshly ground black pepper
Preparation method
Preheat the oven to 160C/140C Fan/Gas 3.
Start by preparing the vegetables for stuffing.
Cut the tops off the peppers and tomatoes to create lids, set the tops aside.
Scoop out the pepper seeds and discard.
Scoop out the tomato flesh and seeds and reserve.
Cut the aubergines and courgettes lengthways and scoop out the seeds and flesh inside, leaving a boat-shaped shell ready to fill.
Add the flesh from the courgettes and aubergines to the tomato flesh and seeds and chop well.
In a large pan over a medium heat, warm 3 tablespoons of the olive oil and fry the onion and garlic for 3–5 minutes until soft.
Add the chopped vegetable flesh and the tomato purée.
Cook for about 10 minutes until softened.
Add the rice and 150ml/5fl oz of the vegetable stock, raise to a simmer and and cook for 10 minutes, stirring occasionally.
Season with salt and pepper and stir in the herbs and chilli flakes.
Arrange the vegetable shells on a roasting tin or ovenproof dish and spoon the rice mixture into them.
Place the lids on the peppers and tomatoes and drizzle them all with the remaining olive oil.
Pour the remaining stock into the tin, cover with foil and bake for 1 hour.
Remove the foil and bake for another 15–30 minutes until the vegetables and rice are cooked.
Serve hot, warm or cold.

OR: - Stuffed Zucchini (Kolokithakia Gemista) With Avgolemeno Sauce - Kalofagas - Greek Food & Beyond - Kalofagas - Greek Food & Beyond:

Broccoli - Juice Therapy

Broccoli - Juice Therapy

Провансальский Рататуй.

Классическое овощное летнее рагу на юге Франции:
- баклажаны, кабачок, перец, лук, чеснок, помидоры с большим количеством оливкового масла.
Шеф Daniel Gritzer предлагает свой вариант!

Он предлагает нарезать овощи небольшими кубиками.
Предварительный посол баклажана и кабачков помогает удалить избыток воды из овощей.
Каждый овощ обжарить отдельно, что позволяет контролировать уровень степени готовности каждого.
Травы являются необязательными и они могут включать в себя все виды помимо тех, что обычно используются: орегано, майоран, чабер или тимьян, петрушка, базилик.

Ингредиенты:
1 чашка вмещает 200 мл!
Итак:
- оливковое масло - 3/4 чашки (12 столовых ложек = 3 ложки на обжаривание каждого из 4 ингредиентов)
- кабачок - 3 чашки нарезанного кубиками (цуккини и желтый сквош)
- баклажан - 3 чашки нарезанного кубиками (примерно 1 средний баклажан)
- красный и желтый болгарский перец - 3 чашки нарезанного кубиками (около 4 больших перца)
- лук репчатый - 3 чашки нарезанного кубиками (около 3 средних луковицы)
- 6 средних зубчиков чеснока, измельчить (примерно 2 столовые ложки)
- 2 чашки консервированных помидоров с соком или пюре
- крупнозернистая соль и свежемолотый черный перец
- 1 букет гарни, приготовленный из свежих трав, таких как тимьян, петрушка, базилик и связанных бечевкой
- листья и стебли петрушки нарезать для гарнира (необязательно)

Шаг за шагом:
1. Дуршлак установлен над миской: в одном - нарезанные баклажаны, во втором - кабачки, перемешайте каждый с небольшим количеством соли и дайте постоять минимум 15 минут…до 1 часа (можно под грузом), слить жидкость.

2. В большой сковороде, нагреть 3 столовые ложки оливкового масла на среднем огне.
Добавить лук и чеснок, приправить солью и жарить, помешивая, до мягкости, около 6 минут. Выложить на лист для выпечки ровным слоем, охладить в течение 3 минут. Затем отправить лук и чеснок в большую кастрюлю.

3. Между тем, вылить на сковороду еще 3 столовые ложки оливкового масла, на среднем огне обжарить перец, помешивая, до мягкости, около 7 минут.
Выложить на лист для выпечки ровным слоем, охладить в течение 3 минут.
Затем отправить в большую кастрюлю, где лук и чеснок.

4. Добавить в сковороду еще 3 столовые ложки оливкового масла. Затем в разогретое масло добавить кабачок и обжарить, помешивая, до мягкости, около 4 минут.
Выложить на лист для выпечки ровным слоем, охладить в течение 3 минут. Затем отправить в кастрюлю с луком и болгарским перцем.

5. Добавить оставшиеся 3 столовые ложки оливкового масла на сковороду, добавить баклажаны и обжарить их, помешивая, до мягкости, около 4 минут; добавить оливковое масло по мере необходимости - это баклажаны! - они впитывают много масло.
Выложить на лист для выпечки ровным слоем, охладить в течение 3 минут. Затем отправить баклажаны в кастрюлю с другими овощами и перемешать.

6. Поставить кастрюлю с овощами на средний огонь и прибавить к ним томатное пюре и пучок приправы; уменьшить огонь до маленького после закипания и варить рататуй, помешивая, около 15 минут. Убрать травы. Приправить солью, нарезанной зеленью петрушки (если используете), и сбрызнуть небольшим количеством свежего оливкового масла.
Подавать сразу же, или охладить при комнатной температуре и хранить в холодильнике до дальнейшего использования - рататуй будет еще лучше на следующий день!

Ratatouille: step by step.

The New Rule of Ratatouille: Forget the Rules | Serious Eats
Tomatoes are a key ingredient, with garlic, onions, zucchini, eggplant, bell peppers, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence. /wiki/
I've come to realize that there's more than one way to make great ratatouille.
That's good news for all of us.
While many variations exist, ratatouille typically includes a mix of eggplant, summer squash (i.e., zucchini, yellow squash, and other soft-skin types), onion, garlic, bell peppers, and tomatoes stewed in olive oil. Herbs vary, and some folks hold very strong opinions about which ones they should and should not be, but among the most ubiquitous are basil, parsley, and thyme.

Why this recipe works
Cutting the vegetables into small dice means that every bite delivers deep, well-rounded flavor.
An optional step of pre-salting the eggplant and summer squash helps remove excess water from those vegetables, increasing the overall sweetness of the dish.
Cooking the vegetables separately allows you to control perfectly the level of doneness for each one; simmering them together briefly melds their flavors.

NOTES:
Canned whole tomatoes often provide some of the best quality you can get, but feel free to use a puree made from cooked fresh ones if they're good enough.
You can also peel, seed, and dice fresh tomatoes and use them in place of the puree; they will hold their shape more in the finished ratatouille, and their flavor will be more subdued.

Herbs are optional and can include all sorts beyond the ones suggested below; oregano, marjoram, and savory are also good options.
You can speed up steps 2 through 5 by cooking the vegetables individually in multiple skillets at once, then transferring them to a pot to finish cooking together.

The UK cups are 250 mls and US cups are 240 mls, so UK half cups are 125 mls whereas US half cups are 120 mls (quarter cups tend to be the same at 60 mls).
However for most recipes the difference is small and won't affect the finished dish.
Summer squash sliced - 1 cup = 125 g. (175g)

The salted eggplant and squash produced ratatouille with more depth and sweetness.
The effect isn't drastic enough for me to say that you absolutely must pre-salt those vegetables—if you don't have time, go ahead and skip it.

I had to conclude that cooking the vegetables separately makes a small difference, which is worth doing if you really value keeping each vegetable more distinct, but not absolutely essential.
Add each vegetable to the pot in a sequence based on roughly how long they need to cook, starting with the onion and garlic, then adding the bell peppers soon after, followed by the squash and eggplant, and finally the tomato.

INGREDIENTS
- 3 cups/500 grams 6 mm (1/4-inch) diced summer squash, such as zucchini and yellow squash (about 4 small or 2 medium squash) (1 cup 125 g)
- 3 cups 6 mm (1/4-inch) diced Italian eggplant (about 1 medium eggplant)
- Kosher salt and freshly ground black pepper
- 3/4 cup (3 tablespoons x 4 = 12 tablespoons) extra-virgin olive oil, divided, plus more as needed
- 3 cups 6 mm (1/4-inch) diced yellow onion (about 3 medium onions)
- 6 medium cloves garlic, minced (about 2 tablespoons)
- 3 cups 6 mm (1/4-inch) diced red and yellow bell pepper (about 4 large peppers)
- 2 cups pureed canned whole tomatoes, with their juices, from 1 (28-ounce - 793.79 grams) can (see note above)
- 1 bouquet garni (herb bundle), made from fresh herbs such as thyme, parsley, and basil, tied together with butcher's twine (see note above)
Chopped fresh parsley leaves and tender stems, for garnish (optional).


DIRECTIONS
- Place summer squash in a wire mesh strainer set over a bowl; place eggplant in a second wire mesh strainer and set over a second bowl.
Toss both with a liberal amount of kosher salt and let stand to drain at least 15 minutes and up to 1 hour.
Discard any liquid that collects in the bowls...Dump 'em.

- In a large skillet, heat 3 tablespoons olive oil over medium-high heat until shimmering.
Add onion and garlic, season with salt, and cook, stirring, until softened, about 6 minutes.
Scrape onion and garlic onto a rimmed baking sheet and spread in an even layer to cool for 3 minutes.
Transfer onion and garlic to a large pot.


- Meanwhile, add 3 more tablespoons olive oil to skillet and heat over medium-high heat until shimmering.
Add bell pepper, season with salt, and cook, stirring, until softened, about 7 minutes.
Scrape bell pepper onto the rimmed baking sheet in an even layer to cool for 3 minutes.
Transfer bell pepper to pot with onion.


- Add 3 more tablespoons olive oil to skillet and heat over medium-high heat until shimmering.
Add summer squash and cook, stirring, until softened, about 4 minutes.
Scrape onto rimmed baking sheet in an even layer to cool for 3 minutes.
Transfer to pot with onion and bell pepper.


- Add remaining 3 tablespoons olive oil to skillet and heat over medium-high heat until shimmering.
Add eggplant and cook, stirring, until softened, about 4 minutes; add more olive oil as needed if skillet dries out while cooking eggplant.
Scrape eggplant into pot with other vegetables and stir to combine.



– Set pot of vegetables over medium-high heat and stir in tomato puree and herb bundle; heat until ratatouille is gently bubbling, then lower heat to medium and cook, stirring, until tomato puree coats vegetables in a thick sauce, about 15 minutes.
The tomato flavor is more pervasive when added as purée, since it glazes every other vegetable in the dish. Alternatively, you can diced fresh tomato. I prefer the purée.

Discard herb bundle.
Season with salt, stir in chopped parsley (if using), and drizzle with a small amount of fresh extra-virgin olive oil.
Serve right away, or chill and serve either reheated, slightly chilled, or at room temperature.

And more: Classic Ratatouille | Essential Pepin

Sausage Strata with Cheddar Cheese and Sun-Dried Tomatoes.

Sausage Strata with Cheddar Cheese and Sun-Dried Tomatoes | Williams-Sonoma

Щи.

РУССКАЯ КУХНЯ:
"Щи - основное жидкое горячее блюдо на русском столе на протяжении вот уже более тысячелетия.
Оно устойчиво сохранялось в разные эпохи, хотя вкусы менялись, и никогда не знало социальных преград; его употребляли все слои населения.
Разумеется, щи были не для всех одинаковыми: одни, более полные по составу, так и назывались - "богатые", про другие говорили - "пустые", так как их порой варили из одной капусты да лука.
Однако при всех многочисленных вариациях от "богатых" до "пустых" и при всех региональных (областных) разновидностях щей ; всегда сохранялся традиционный способ приготовления их и связанный с ним вкус и аромат.
Огромное значение для создания особого, неповторимого вкуса щей имело то, что они приготовлялись, а затем томились (настаивались) в русской печи.
Неистребимый ничем аромат щей - "щаной дух" - всегда стоял в русской избе.
Со значением щей в повседневной жизни были связаны русские поговорки: " Щи - всему голова", " Щи да каша- пища наша" и др.

Щи в их наиболее полном варианте состоят из шести основных компонентов - капусты (или заменяющей ее ведущей овощной массы), мяса (или, в очень редких случаях, рыбы, грибов - сушеных и соленых), кореньев (моркови, корня петрушки), пряной заправы (лука, сельдерея, чеснока, укропа, перца, лаврового листа) и кислой заправы (сметаны, яблок, капустного рассола).
Из этих шести компонентов первый и последний, т. е. овощная ведущая масса и кислая заправа, являются непременными и совершенно обязательными.
Самые простые щи могут состоять только из них, продолжая оставаться щами.

Что касается ведущей овощной массы в щах , то чаще всего ею бывает капуста - свежая или квашеная.
Но это отнюдь не означает, что щи - это суп с капустой.
Признаком щей является кислота, создаваемая чаще всего рассолом квашеной капусты (либо в составе капусты, либо в чистом виде) или, вместо нее, щавелем (зеленые щи ), разваром зеленых, диких или антоновских яблок, солеными грибами, а также сметаной (в щах из свежей капусты).
Вот почему капусту можно заменять в щах различной зеленой, кислой или нейтральной массой (щавелем, снытью, крапивой, борщевиком - в так называемых зеленых борщевых щах ), а также овощной нейтральной массой, хорошо впитывающей кислоту (репой или редькой - в так называемых репяных щах ).

Carrot Apple Ginger Tea Cakes.

Carrot Apple Ginger Tea Cakes from Juicer Pulp using a Breville juicer, stand mixer, and countertop oven | Food Thinkers by Breville
Carrot Apple Ginger Tea Cakes from Juicer Pulp

Pulp — the leftover, fibrous, and very edible byproduct of juicing fruits and vegetables — can be used in all sorts of breads as well as casseroles, sauces, and desserts. In order to produce one or two cups of juice, quite a number of fruits and vegetables are necessary.

“Waste” makes taste
However, there is no need to feel like you are “wasting” all that is left over from juicing when it can be incorporated into cooked dishes and baked goods with ease. In doing so you are not only saving all that pulp from being thrown away, you are also giving yourself a nutritional boost.

Making this sweet and pleasantly spicy carrot-apple-ginger juice will leave you with two to three cups of very usable pulp. Since the ingredients used here are relatively sweet in nature, tea cakes seemed like a good choice for using what was left of the produce after juicing.

Please note that it is not necessary to peel, trim, or core fruits and veggies in order for them to juice properly.
I do so merely to ensure that all the pulp gathered is edible and ready to use.

Carrot Apple Ginger Juice
Makes 2-3 servings.

6 medium carrots, peeled and trimmed
5 crisp apples (such as Granny Smith), peeled, cored, and quartered
1 small knob of ginger, peeled
Juice all ingredients and pour into glasses for serving.

Tea cake time
Now you are ready and have plenty of pulp to make the tea cakes.

These little cakes have a delicious, spicy, ginger flavor and lots of fiber from the carrot and apple pulp. Adding chocolate mini-chips is a good way to distinguish them as a mid-afternoon treat rather than a breakfast, and makes them perfectly sweet.

This recipe is a simple “muffin method,” which means that all the dry ingredients are mixed together in one bowl, while the wet ingredients (minus the pulp) are mixed in another, before combining everything together and folding in the pulp and chocolate chips. I like to enjoy one or two of these toasted along with a cup of green or black tea to ward off the afternoon slump.

Carrot Apple Ginger Tea Cakes
2 cups carrot/apple/ginger pulp
1½ cups flour (all purpose or whole wheat pastry, or a combination)
2 teaspoons baking powder
½ teaspoons cinnamon
¼ cup sugar
½ teaspoon salt
1¼ cups milk or rice/soy milk
¼ cup canola oil (Rapeseed)
1 teaspoon vanilla extract
mini dark chocolate chips (optional)

Preheat the oven to 200°C/400°F, and grease a 12-cup muffin tin.
Combine the flour, baking powder, salt, cinnamon, and sugar in a large bowl and stir with a whisk or a fork.
In a smaller bowl, combine oil, milk and vanilla.
Pour the wet ingredients into the dry and gently combine, being careful not to over mix.
Fold in the pulp and chocolate chips, if using.
Scoop into muffin tins and bake for 18-22 minutes.
Cool in pan for 10 minutes, before removing tea cakes to a cooling rack to cool completely.

Pantry.

Pantry Primer | Williams-Sonoma Taste
VINEGARS
Vinegars add acidic balance to foods, especially vinaigrettes and sauces, but can also be used to brighten flavors in soups and to season rice.
Everyday: Red wine, balsamic, white wine, sherry, apple cider, rice.
Specialty: White balsamic, fruit-flavored, infused, malt.
Store: In a dark, cool, dry place. Avoid direct sunlight or heat.
Replace: Vinegar keeps indefinitely.

OILS
The well-stocked pantry contains a variety of oils for different functions. Olive oil is great for sauces, browning and sautéing; grapeseed or corn oil is good for deep frying; canola or vegetable oil is used in baked goods. Use specialty oils like premium extra-virgin and nut oils when you want to taste the flavor of the oil, in a vinaigrette or over vegetables.
Everyday: Extra-virgin olive oil for salads and a neutral oils for cooking like grapeseed, canola and corn.
Specialty: Infused oils, sesame oil for Asian dishes, milder olive oil for cooking, nut oils like walnut or hazelnut.
Store: Store unopened bottles of oil at room temperature in a cool, dark place. Don’t keep your bottles of oil by the stove; heat will turn the flavor rancid.
Replace: Oils will keep for up to 1 year, but their flavor diminishes over time. Smell or taste oils to make sure they are still good. Store opened bottles for 3 months at room temperature.

BEANS, LEGUMES & GRAINS
With these pantry staples on hand, healthy weeknight dinners (and lunches) like pastas, soups, salads, and stews can be made quickly and easily.
Everyday: Pasta (strands like spaghetti and smaller shapes like penne), long-grain and short grain white rice, brown rice, dried black beans, dried navy beans, dried lentils, rice noodles, cornmeal, breadcrumbs.
Specialty: Flavored pastas like spinach, wild rice, sushi rice, dried heirloom beans, split peas, couscous, additional whole grains like quinoa, farro or spelt, dried noodles like soba and lo mein.
Store: Store dried beans and grains in airtight containers. Once you open packages of pasta or grains, transfer the remainders into airtight containers.
Replace: Dried beans and grains can be stored for up to 3 months. Beyond that, they will toughen, take longer to cook and lose their flavor. Although the shelf life of most dried pastas is 1 year, they too will lose their flavor after a few months.

FLOURS & BAKING GOODS
With the right ingredients on hand, bread, pizza dough, cookies, muffins, cakes and more can be mixed up easily. Stock your pantry according to how much you bake; if it’s only occasionally, stick to the everyday essentials.
Everyday: White and whole-wheat flours, white and brown sugar, baking soda, baking powder, cornmeal, cornstarch, yeast.
Specialty: Cake flour, bread flour, rye flour, powdered sugar, decorative sugars, shortening, molasses, chocolate chips.
Store: Store flours and sugars in airtight containers. Baking powder, cornstarch and less-frequently used items can stay in their original packaging.
Replace: Whole wheat flour has a shorter shelf life than white flour and can go rancid quickly; to extend its shelf life, you can store it in the freezer for up to 6 months. White flours can be stored in the pantry for up to 8 months.

DRIED HERBS, SPICES & FLAVORINGS
Essential to bringing out the best flavor of food. Make sure to buy in smaller quantities and replace often for maximum freshness.
Everyday: Kosher salt, black pepper, herbs like basil, dill, tarragon, rosemary, parsley, oregano, thyme, sage and bay leaves, spices like cinnamon, cumin, allspice, paprika, chili powder, cayenne pepper, curry, vanilla extract, honey, maple syrup.
Specialty: Smoked paprika, additional salts like sea salt and Maldon salt, whole black peppercorns, dried red peppers, dried chiles, kaffir lime leaves, turmeric, cardamom, saffron, whole nutmeg, vanilla beans, almond extract.
Store: In a cool, dark place in airtight containers. Don’t leave spices near a heat source, it will diminish their flavors.
Replace: Dried herbs and spices start losing flavor after about 6 months, so buy in small quantities and replace often.

CONDIMENTS & SAUCES
Delicious salsas and sauces help bring add new flavors to meats and vegetables.
Everyday: Dijon mustard, ketchup, steak sauce, Worcestershire sauce, hot sauce, soy sauce, mayonnaise, salsa.
Specialty: Fish sauce, hoisin sauce, varieties of hot sauce like sriracha, black bean sauce, barbecue sauce.
Store: Unopened in a cool, dark place. Once sauces have been opened, store in the refrigerator.
Replace: Most condiments last for up to 1 year in the refrigerator.

PRESERVES & CANNED GOODS
Pasta sauces, soups, sandwiches and salads can come together in a flash with the right assortment of canned goods. Cured or brined goods like capers and olives are great flavor boosters.
Everyday: Canned tomatoes, canned beans, canned tuna, canned (or packaged) chicken and vegetable stocks, olives, jams, tomato paste.
Specialty: Canned chipotles and other chiles, olive paste (tapenade), capers, anchovies, sun-dried tomatoes.
Store: Unopened canned and jarred goods can be kept in a cool, dark place. Once opened, transfer unused foods into airtight containers and store in the refrigerator.
Replace: Unopened foods canned foods can keep indefinitely in the pantry; throw away any canned good that starts buckling. Use canned or jarred goods within a few days once they have been transferred to the fridge.

DRIED FRUITS, NUTS & SEEDS
Fruits and nuts make excellent snacks and also add texture and flavor to salads, couscous and rice.
Everyday: Raisins, almonds (whole or slivered), walnuts, peanuts, apricots, pecans.
Specialty: Currants, pine nuts, flax seeds, sunflower seeds, dates, cashews, pistachios, cherries.
Store: Once their packaging is opened, store all fruits, nuts and seeds in airtight containers.
Replace: Dried fruits and seeds have a long shelf life of up to a year; shelled nuts lose their freshness sooner, so store in the pantry up to 4 months.

New Ways to Pair Herbs.

Deborah Madison's New Ways to Pair Herbs | Williams-Sonoma Taste

Lovage
Lovage, a member of the carrot family that’s similar to parsley, is one of Deborah’s favorite herbs. It’s no surprise that it pairs well with carrots, but she also likes to use it with potatoes, tomatoes and wild rice — “anything that wants a bright pick me up,” she told us. Add it to a sandwich or salad with cucumbers, too. Since its flavor is robust, a little goes a long way.

Basil
There are many different varieties of basil, a member of the mint family, from well-known Genovese to Thai, purple and lemon-scented basil. These aromatic leaves are the perfect accompaniment to just about any summer vegetable, Deborah says. Green beans and tomatoes are classic, but summer squash, eggplant and new potatoes will partner well, too. Try it with cheese, as in the traditional caprese salad — Deborah recommends fresh cheeses such as mozzarella, ricotta and goat.

Cilantro
Like lovage and parsley, cilantro is a member of the carrot family, and it tends to “take over” a garden, growing into large plants. Don’t overlook the buds of cilantro (also known as green coriander), which are edible and can create a beautiful garnish for dishes. Deborah suggests pairing cilantro with lentils and grains, such as frikeh, as well as beets and other members of the carrot family such as celery and carrots.

Vietnamese Coriander
Also called rau ram, Vietnamese coriander is a member of the rhubarb family and a little less overpowering than cilantro. Deborah proclaims it “divine!” and recommends tossing the chopped leaves with rice noodles and bean threads. It pairs wonderfully with Thai basil and mint in an herbal finish for a carrot salad, chicken salad, or for topping fish.

Tarragon
Key in French cooking (think a traditional bearnaise sauce), tarragon is less popular in the US, but its strong scent and distinctive flavor enhances many foods. It’s a member of the sunflower family, along with artichokes, chicories and lettuces. Deborah swears by tarragon in egg salad and also combines it with spring vegetables such as asparagus, artichokes and braised leeks. Mix chopped tarragon into an herb butter of fresh mayonnaise to capture its taste. Try it in a creamy herb dressing over a Romaine or Limestone lettuce salad.

Marjoram
Marjoram, like basil, is a member of the mint family, similar to oregano but with a more floral taste and aroma. The Mediterranean herb is ideal for the summer months and can replace basil in a variety of dishes featuring tomatoes and summer squash. Deborah recommends pounding it with garlic and walnuts into a salsa verde, tossing it with pasta, or sprinkling it on a pizza.

Spinach and courgette cake.

Inspired by Rosamund’s recipe and adapted liberally from David Tanis’s recipe in a Platter of figs – I can’t seem to find a site for the publisher and I am boycotting bloody monopolizing amazon, so please excuse the lack of a link.

Serves 4 as lunch, 8 as a starter.

2 tbsp olive oil
30g butter
1 medium-sized leek
2 medium courgettes
salt
100ml white wine/water
300 g spinach
5 eggs
250 ml fresh cream
50 g grated parmesan
freshly grated nutmeg
black pepper
Preheat the oven to 170°

- Trim the leek and peel off the tough outer layer.
Cut the leek into small dice, fill a bowl with water and add the leeks.
Agitate the leeks with your hand.
Let the dirt and sand settle in the bowl and then scoop the leeks from the water and pat the dry in a clean tea towel.
Warm the oil and butter in a heavy based frying pan and then sauté the leek until it is soft and translucent.

- Top and tail the courgettes and then slice them into 1/2cm thick rounds.
Add the courgette to the leek and stir so each round is well coated with butter.

- After a few minutes, raise the heat a little and add the wine/water.
Allow it to bubble enthusiastically.
Now reduce the heat again and allow the onion and courgettes to bubble and cook gently – half frying/ half braising, giving a stir and nudge every now and then and adding a little more water if the pan looks dry – for about 15 minutes or until the courgettes are very soft tender and collapsing and all the liquid has evaporated.
Remove the pan from the heat and set aside to cool.

- Soak the spinach in several changes of water and discard any wilted or bruised leaves and trim away any very thick, woody stalks.
Put the spinach in a large pan with nothing but the water that clings to the leaves, cover the pan and cook on a low flame until the spinach has collapsed and is tender.
This should take about 2 minutes depending on the freshness and age of the spinach.

- Drain the spinach and once it is cool enough, squeeze and press it gently with your hands to eliminate as much water as possible.
Chop the spinach roughly and transfer to a bowl.
Add the cooled leek/ courgette mixture to the spinach and then using a hand blender blitz the mixture into a smooth green paste.

Add the cream and eggs to the bowl and blitz again before stirring in the parmesan, a grating of nutmeg, salt and black pepper.

Pour the batter into in ovenproof sauté pan, buttered baking dish or 10-12 inch deep-pie dish and then slide into the oven. Bake uncovered for 30 minutes or until the cake is set but still with a slight tremble/wobble at the center.

Allow the cake to sit, cool and settle for at least 40 minutes before serving in wedges.

More recipe with courgettes!

Puy lentil, smoked sausage, pork belly and mustard sauce.

The perfect double act of sausage and mustard, brought together with lentils.

Serves 4
2 tbsp olive oil
2 onions, chopped
2 celery sticks, chopped
2 carrots, chopped
2 garlic cloves, chopped
1 tbsp thyme leaves, roughly chopped
1 sprig rosemary leaves, roughly chopped
1 bay leaf
250g puy lentils
700ml chicken stock
8 precooked, smoked sausages, such as kabanos
100ml double cream
1 tbsp dijon mustard, plus extra to serve
Sauerkraut, to serve

1 Heat the oil in a high-sided frying pan, then cook the onion, celery and carrot for about 5 minutes, until they start to soften.
Add the garlic, thyme, rosemary and bay leaf.
Fry for a further couple of minutes.

2 Add the lentils to the pan and stir to coat in the onion mix.
Stir in the stock and nestle the smoked sausages in the mix.
and simmer, stirring frequently for 35-40 minutes, until the lentils are tender.
Add a splash of water if the lentils look dry.
Remove the lid, add the cream, mustard and some seasoning, bubble for a few minutes, remove from the heat and serve with sauerkraut.

Recipe supplied by Rosie Reynolds
My kitchen, my obsession: Rosie Reynolds | Kitchen encounters | Life and style | The Guardian:

Gingered Courgette Jam.

Gingered Courgette Jam from Pam Corbin, Author of River Cottage Preserves Cookbook | Accumul8
Gingered Courgette Jam from Pam Corbin.
Pam says “Quick and easy to make, this an excellent way to use up overgrown courgettes.
Use jam sugar, which means setting point will be captured quite effortlessly, and an abundance of courgettes will metamorphose into pots of golden, ginger jam.
It’s delicious on buttered toast or crumpets”.

Makes 5 x 340g jars.
Ingredients:
1kg overgrown courgettes or marrow, peeled and deseeded (weight after peeling)
100g fresh root ginger, peeled and finely chopped or grated
100m freshly squeezed lemon juice (ie, the juice of 2 lemons)
1kg jam sugar (that is, sugar with added pectin)

Method:
Coarsely grate the courgettes: the easiest and quickest way to do this is to use the coarse blade on a food processor or the large holes on a box grater.

Put the courgette, ginger and lemon juice in a roomy, heavy-based pan or preserving pan.
Heat gently for three to four minutes, stirring carefully to prevent it sticking, and let the juices begin to flow.
Add the jam sugar, stir to dissolve, then bring quickly to a full rolling boil.
Boil hard for about six minutes, until glossy and transparent.

Take the pan off the heat, stirring in the same direction and spooning off any scum.
Leave to rest for a minute or so, then pour into warm, sterilised jam jars and seal immediately with a twist-on lid.

Zucchini Soup.

Zucchini Soup - Best Recipes
Ingredients
1 kg zucchini sliced
2 onion medium chopped
2 potato medium cubed
2 carrot large diced
50 g butter
4 cup chicken stock (liquid)
1 tsp salt
1 tsp pepper

Method
- Melt butter in large stock pot.
- Add all vegetables. Coat vegetables with the butter stirring constantly.
- Add salt and pepper. Stir to combine.
- Add chicken stock. Simmer until vegetables are soft.
- Cool slightly. Blend until smooth.

Notes
I use a slender blender to blend the soup.
I also serve it with a dollop of cream or sour cream for those who like it.
Great to use up your vegetables if they are getting a bit old.

Used a leek instead of onion, skipped the butter.

Redcurrant jelly.

making redcurrant jelly | Nip it in the bud
In the United Kingdom, redcurrant jelly is a condiment often served with lamb, game meat including venison, turkey and goose in a festive or Sunday roast.
It is essentially a jam and is made in the same way, by adding the redcurrants to sugar, boiling, and straining.

Measure the juice and return to a saucepan.
When it is boiling add 75g of sugar per 100ml of juice and stir until dissolved.
Boil rapidly for about 10 minutes or until the setting point is reached at 104.5C.

Courgette balls with summer salsa.

Courgette balls with summer salsa recipe | Sarah Raven
This is ideal as an appetiser or canapés at a party, using the sauce as a dip. It looks good with yellow and green courgettes mixed together as you see the colours as you bite in to the balls.

Canapes for 6 (makes about 16 little balls)

For the balls
3 tablespoons very finely chopped onion
30g butter
1 tablespoon olive oil
500g courgettes (about 3 medium courgettes)
½ teaspoon salt
1 hot green chilli, finely chopped
2 teaspoons peeled and freshly grated ginger
2 tablespoons chopped coriander or flat-leaf parsley
45g gram (chickpea) flour, plus extra for rolling balls before frying
Little oil, for frying

For the sauce
2 medium onions, finely chopped
2 tablespoons olive or sunflower oil
¼ teaspoon turmeric
1 teaspoon ground cumin
Cayenne pepper, to taste
2 teaspoons ground coriander
250g cherry tomatoes, peeled
½ teaspoon garam masala
½ teaspoon cumin seeds, roasted and ground
Salt

Preheat the oven to 170°C/gas mark 3

Gently fry the onion for the balls in the butter and olive oil until soft but not browned (about 5 minutes). Grate the courgettes and put them in a colander with the salt. Leave for 30 minutes, then squeeze dry with your hands, saving the liquid for the sauce. Mix the courgettes with the onion, chilli, ginger and coriander. Sprinkle in the flour and mix again.

Next make the sauce. Fry the onions in the oil for 7–8 minutes, until brown. Add the turmeric, cumin, cayenne and coriander. Stir and add the tomatoes. Pour in 250ml of the courgette juice (made up with water if not enough). Bring to the boil and simmer for 15 minutes. Add the remaining ingredients, seasoning to taste with salt.

Roll the courgette mixture into 16 little balls and then roll each one in a little more gram flour to help them hold together. Place them in a gratin dish in an oven preheated to 170°C/gas mark 3 and cook for 10 minutes. Serve with the sauce in a small bowl for dipping.

Chicken in buttermilk brine.

Buttermilk Brine Recipe - Bon Appétit
Ingredients

1 Liter buttermilk
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Whole chicken and/or chicken pieces

Preparation
Combine buttermilk, salt, and pepper in a large resealable plastic bag. Add chicken and chill at least 4 hours or overnight. Drain before using.
Curry
Add 4 teaspoons curry powder, 2 teaspoons ground cumin, and 2 teaspoons ground turmeric.
Chipotle
Add 2 tablespoons adobo sauce from a can of chipotle chiles in adobo.
Louisiana-Style
Add 2 tablespoons smoked paprika, 2 tablespoons Tabasco, and 2 teaspoons celery seeds.
Lemon-Dill
Add 2 thinly sliced lemons, 4 finely grated garlic cloves, and 2 cups chopped fresh dill.