Fennel and Red Pepper Salad.

Recipes for Health - Fennel and Red Pepper Salad - NYTimes.com:
the longer the vegetables marinate, the tastier the salad is.

For the salad:
1 pound trimmed fennel bulbs, quartered and cut into very thin crosswise slices
1 large red bell pepper, seeded and cut in thin 2-inch slices
1 to 2 tablespoons minced parsley
1 tablespoon minced chives
1 ounce shaved Parmesan

Yellow pepper and black bean stir fry.

Yellow pepper and black bean stir fry recipe - Channel4 - 4Food:
Ingredients
2 tbsp salted black beans (from Asian grocers) or black bean sauce
2 tbsp sherry vinegar
1 tbsp honey
1 tbsp soy sauce
2 tbsp vegetable oil
2 large (or 3 medium) yellow peppers, deseeded and roughly sliced
2 garlic cloves, finely chopped
1cm piece fresh ginger, finely chopped
2 red onions, cut into thin wedges
Fresh coriander leaves, to garnish

Leek and mushroom quiche.

leek and mushroom quiche | smitten kitchen:
Leek and Mushroom Quiche [Quiche aux Poireaux et Champignons]
Adapted from Julia Child, Mastering the Art of French Cooking

3 to 4 leeks, white part only, sliced
1/2 cup water
Salt
3 tablespoons butter
5 to 6 large white mushrooms, sliced
1 tablespoon port
3 eggs
1 1/2 cups whipping cream (Deb: I use whole milk)
An 8-inch partially-cooked pastry shell on a baking sheet
1/4 cup grated Swiss cheese
1 tablespoon butter cut into pea-sized dots

How to pair beer with food.

How to pair beer with food | Drink Trends content from Restaurant Hospitality:

'via Blog this'

Lovage, lettuce, pea and cucumber soup.

Lovage recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian:
Lovage, lettuce, pea and cucumber soup
A refreshing and pretty summer soup.
Serves four.

20g butter
1 onion, finely diced
1 tsp fresh thyme leaves, chopped
Salt and freshly ground black pepper
A few young lovage stalks, chopped
700ml chicken or vegetable stock
2 little gem lettuces, finely shredded
100g peas
½ cucumber, cut into 5mm dice
1 small handful lovage leaves, shredded
A few tablespoons of crème fraîche or thick yoghurt, to finish

Warm the butter in a large saucepan over a medium-low heat.
Add the onion, thyme and a pinch of salt, and sauté until the onion is soft and translucent, about 10 minutes.
Add the lovage stalks and sauté for a couple of minutes.
Pour in the stock and simmer for 10 minutes.
Add the rest of the veg (keep back some lovage leaves to garnish) and simmer for five minutes.
Season and serve with dollops of crème fraîche and a scattering of lovage leaves.
'via Blog this'

Gluten-Free Soup, Recipes

Gluten-Free Soup, Stew and Chili Recipes |Gluten-Free Goddess® Recipes:

'via Blog this'

Kale Chips.

Kale Chips | David Lebovitz:

'via Blog this'

Lovage Simple Syrup

Makes about 1 cup
2 cups chopped lovage leaves and stalks (or other herbs)
1 cup water
1 cup granulated sugar

Place chopped lovage in a heat-proof glass bowl or 4-cup measuring cup. In a small saucepan over medium-high heat, bring the water and sugar to a boil then lower the heat to low and and stir constantly until the mixture is clear and sugar is completely dissolved, about 4 minutes.

Pour the mixture over the lovage and stir. Let the syrup cool to room temperature, then strain out the lovage and pour into a glass jar or bottle with a tight seal. Store in the refrigerator. For a stronger syrup, let the lovage infuse overnight in the refrigerator then strain and bottle the syrup.

The syrup can be stored in the refrigerator for up to 1 month.

If the flavor doesn't interest you, try this method with other herbs, like basil or mint. Some flavors wouldn't work with wine — mint, for example — but will pair nicely with sparkling water for a non-alcoholic soda cocktail, they're also delicious toppings for ice cream and summer fruits, and whisked into iced tea.

Lovage and potato soup

2 tsp unsalted butter
1 cup thinly sliced leeks, or two onions, chopped
100g potatoes, peeled and sliced 1/4 inch thick
4 cups chicken stock
2 cups water
1 cup loosely packed lovage leaves, chopped
salt and freshly ground pepper to taste

Melt the butter in a soup pot.
Add the leeks or onion and saute at a fairly low heat until very soft and beginning to brown, which could take up to twenty minutes, probably less for leeks.

Add the potato slices and stock.
Simmer the soup, uncovered, until the potatoes are very soft, 20 to 30 minutes.
With a wire whisk, gently whisk the potatoes to break them up (how much is up to you).
Now add the chopped lovage leaves and simmer until they are tender.
Smaller, younger leaves take less time than larger, older leaves, so how long this will take is variable.
Add salt and pepper to taste, and serve.

The spice of life: turmeric.

- The spice of life: Sir Michael Caine reveals he eats turmeric to keep his brain sharp | Mail Online:

- Turmeric Recipes - 101 Cookbooks:

'via Blog this'