I’ve been incorporating yellow summer squash into meals every chance I get but they keep coming in from the garden as fast as I use them. Two of them went into these piled high stuffed mushrooms. I tossed shredded yellow squash with kosher salt (the same amount of salt I would normally use for seasoning) … More Piled High Stuffed Mushrooms
With so much squash coming out of the garden these days I’m always on the lookout for alternative ways to prepare it. I’ve had this spiralizer device for years but have only used it once or twice. This morning I got it out and rinsed the dust off. I arranged the strands of squash … More Yellow Squash Nests
Speaking of the abundance of yellow summer squash accumulating in the refrigerator, Faye stated that she intended to make a squash quiche the following day, but no, she didn’t want to do it for breakfast. So, then, what did she request for breakfast? Upma. Upma is a dish which frequently appears on our breakfast table. … More Summer Squash Upma
Trips to the grocery store have been less frequent now that the garden is producing a nice variety of vegetables. The shopping cart doesn’t necessarily stop rolling whilst passing through the produce department. The garden is providing more yellow squash the we can keep up with. For greens we are getting red and green Swiss … More Vegetable, Tofu & Egg Scramble
This is one of those times I indulge in things I would normally avoid or use in strict moderation. So be warned that this dish has elevated fat content, and saturated animal fat at that. Okay, with that said, it was a delicious and pleasurable experience, with regrets deferred until and if consequences manifest themselves. … More Yellow Summer Squash Casserole
A frittata is a dish that requires no recipe. They are a great way to use up leftovers. Just add ingredients or leftovers to beaten eggs and bake. The concept is so simple that I hesitated to do a (another) blog post about it, but since I’ve been a bit slow putting out food posts… … More Summer Squash Frittata
Preparations for this meal began before I knew what the end result would be. I brought in a pot full of Swiss Chard from the garden and put it on the stove to boil. I also got a small pot of rice cooking. Also from the garden was a skinny Ichiban eggplant which I split … More Stir-Fry With Rice & Baked Aubergine
Even though I am not a vegan I will sometimes choose to make a dish vegan even though a dairy product could make a nice contribution. Such was the case with the tofu and yellow squash stir-fry we had today, but this time I kept it simple. I sautéed onion, garlic and sweet yellow pepper … More Tofu Stir-Fry
Pleasant Peasant Cuisine 
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