Tags
balsamic vinegar, black olives, Bread, cucumbers, Dijon mustard, fresh herbs, garlic granules, honey, olive oil, pickled peppers, pita bread, radishes, scallions, tomatoes, wine vinegar
Panzanella or Fattoush? That is the question. In reality, they are pretty much the same salad…and yet, not. That makes no sense, does it? At their roots, they are both bread salads, with good veggies tossed in. But it is all about the bread or the pita, and with this version, you don’t have to choose between the two…Fattoush-azella! Continue reading
The Tuscans have their Ribollita. The Galicians have their Caldo Gallego. The Lisbonites have their Caldo Verde. And we, have this “Souppa”. Most cultures have some similar soup, a simple, nutritious, inexpensive and delicious soup or stew, using what’s on hand. This is peasant food, at its very best. 
Picadillo is a favorite of The Latin Lover and the Progeny. We like it a bit on the soupier side, because we serve it with or over rice and usually black beans and fried ripe plantains (maduros). So The Goddess decided to throw caution to the wind and combine these flavors. I mean, why not? 
It’s that time of year, when the garden’s abundance is at its pinnacle and the summer heat is beyond The Goddess’s tolerance. But, you still want to eat. This is the perfect meal to be the heat and use some of those veggies—cucumbers, radishes, onions, zucchini, corn and of course, tomatoes, tomatoes, tomatoes! 
I’ve been thinking about Greek flavors recently. Who knows why? Maybe it’s the warm weather. Those flavors—oregano, lemon, garlic, just seem so say, “Summer is here”. And salmon is the perfect foil for these flavors. 
White Flower Farm near Litchfield, CT, had their Tomato Event. It was a beautiful day, spent communing with nature and the truly beautiful, The Orchid Mother. They offered lunch and other goodies, so we dined al fresco on Fried Green Tomato Tacos. The tomato jam was one of the “other” goodies. 
Cuban Chicken Pie is totally different from what we non-Cubans think of as chicken pie…there’s no cream, no carrots and celery and the crust is totally different, more cake-like, than short and flaky. This is for The Honorary Gal-Pal and did I mention that it’s delicioso? 
