Tomatoes in the garden are rapidly ripening. Homegrown tomatoes don’t keep as long as commercially grown. That is because commercially grown tomatoes are harvested while still green and are treated with ethylene gas in an effort to coax them to a semblance of ripeness. But they never do ripen to the same to the same … More Garden Style Tomato Sauce
Ever since I began confining my food intake to an eight hour segment of the day, therefore eliminating breakfast, my egg consumption has decreased to almost none. Evidently I crave eggs because sometimes when eating out for the midday meal I find myself ordering Huevos Rancheros. Today I satisfied that craving by preparing a frittata … More Zucchini & Shishito/Padron Frittata
It is not often tofu is on the menu these days, but when I saw this pre-pressed super firm tofu I made the purchase. I wanted to try it in steak form. I cut the tofu into slabs and marinated them for a few hours in mushroom sauce and mushroom flavored soy sauce. … More Mushrooms & Onions Tofu Steaks
This is the time of year I look forward to, when visits to the produce department at the supermarket are brief and less frequent. The garden is starting to churn out the veggies. Cucumbers are producing steadily, tomatoes are ripening, some of the peppers are in full swing and we’ve been bringing in squash for … More Garden Vegetables & Rice
This year, for the first time, I grew Mexican Sour Gherkins, also known as cucamelons. They are in fact more closely related to melons than to cucumbers. The tiny grape sized fruit look like miniature watermelons and taste a bit like watermelon rind. I included a few of these crunchy little morsels when I … More Pickles
Here I go again with one of my favorite vegetable combination: mushrooms, spinach and zucchini. The the green and golden zucchini used in this dish were homegrown as were the jalapeños and garlic. Sweet onions, celery and jalapeños were sautéed with avocado oil and kosher salt at fairly high heat. Mushrooms were added … More Vegetable Stir Fry Quesadilla
It was a fix-your-own-damn-salad kind of day. Like a salad bar, you take what and how much you want and leave what you don’t want. For the dressing I simply blended fresh basil and part of a jalapeño with store-bought coleslaw dressing and a splash of apple cider vinegar. Some of everything for … More Basil Salad Dressing (Cheat)
Most of a large tomato was left over after making a sandwich. I included the chopped tomato as part of the required liquid for cooking rice. When the water and tomato came to a boil I mixed in the rice and kosher salt. To avoid cooling the the simmering rice I left the … More Tomato Rice With Mushrooms, Peas, Pistachios & Peppers
Despite cucumbers being on the menu daily we are not keeping up with production. I’ve already made a tiny batch of refrigerator pickles, and I foresee more pickling in the future. The cucumber feature on today’s menu was in a sandwich. Part of a loaf of Cuban bread (that’s what the bakery called it) … More Building A Sandwich
I enjoy burgers (veggie for me) with any combination of the many traditional accompaniments: mayonnaise, mustard, ketchup, sliced onion, pickle slices, pickle relish, cheese, tomato, lettuce, alfalfa sprouts etc. Another way I enjoy burgers is topped with caramelized onions and mushrooms. I usually add a few ingredients to make it into a sauce. This … More Mushroom Burgers
Pleasant Peasant Cuisine 
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