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Monster Zucchini= Chilled Zucchini Soup

This beast came out of my dad’s veggie garden, I added my Chef Knife to the photograph for scale.

Chilled Zucchini and Basil Soup with Paprika Toasts
Serves 5
1 Monster Zucchini
2 Cloves Garlic
1 medium-large White Onion
2 Cups Water
1 Cup Veggie Broth
Cooking Sherry or White Wine
2 Bay leaves
20 large Basil Leaves
1 Lemon
Red Chili Flakes
Bunch of Fresh Thyme
1/2 [...]

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Mozzarella, Slow Roasted Tomato, Mushroom and Pesto Yogurt Sandwich

Mozzarella, Slow Roasted Tomato, Mushroom and Pesto Yogurt Sandwich
Serves 1
1/4 French Baguette
Slow roasted tomatoes, 6 or 7
Mozzarella
3 Mushrooms
1 tbsp Pesto
1 tbsp Greek Yogurt
1 tsp Lemon juice
Red Chili Peppers
Slice mushrooms and cook in olive oil for a few minutes until browned, and fluids released. Toast bread and melt the cheese. Add tomatoes and mushrooms. [...]

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Couscous and Quinoa Gratin

This is a simple dish to use up leftover greens and grains.  I melted brie in mine, but definitely recommend a stronger cheese- telaggio, goat cheese, or even feta.  We ate ours with a balsamic pesto.
Couscous and Quinoa Gratin
Serves 3
1/2 Cup Quinoa
1/2 Cup Couscous
1/ Cup Cheese: Gruyere, Feta, Goat Cheese, Telaggio- whatever is lying around.
3 [...]

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Baked Egg with Spinach, Fresh Basil and Mimolette

This was New Years Day food, because New Years Eve was a rough one this year, so eggs were needed the next day. This is a special baked egg because I topped it with Mimolette, one of our cheeses from the New Yrs Eve platter.  It was a pretty mild cheese and worked well on [...]

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Crostini Topped with Slow Roasted Tomatoes, Roasted Garlic, Fresh Basil, and Parmesan Reggiano.

This app is easy to do, if you’ve already done the slow roasted tomatoes.  Slow roasting really concentrates the flavour of a tomato, reminiscent of a sun dried  but way better, with a soft texture.  It requires about 3 hours of oven time, on a low heat.
Slow Roasted Tomatoes
A bunch of Grape Tomatoes
A Glug of [...]