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Baked peppers filled with risotto from Gennaro: Slow Cook Italian (page 102) by Gennaro Contaldo What’s not to love about stuffed capsicums? This is the first time I had to cook a risotto before stuffing the peppers. Neither way is better, just different, although the non risotto method is quicker. Risotto…

Cabbage, Potatoes

Cabbage and potatoes with Mustard dressing

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Cabbage and potatoes with Mustard dressing

from More Taste of Life by Julie Stafford Mrs B gave me a challenge, she just picked potatoes and a baby cabbage from a friend’s garden. What can I cook? eatyourbooks.com came up with few. Mustard Dressing:Dijon mustardMustard seedstarragon vinegar (didn’t have any, so I infused fresh garden tarragon with white wine…

*Favourites, ITALY, Pasta, Zucchini

*Spaghetti con le zucchine

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from The Silver Spoon (page 303) by Phaidon Press Editors and The Silver Spoon Kitchen EVOO flavoured with sage, celery, garlic and onion Tomatoes. (I used whole Italian tomatoes from the can. The juice will be used later) Organic zucchiniBuffalo mozzarella cheeseParmesan cheese Barilla #5 spaghetti Highly recommended.

Beetroot, Fava / Broad beans, Feta, Salad, Spinach

Broad bean, spinach and beetroot salad with goats’ cheese and a tapenade dressing

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Broad bean, spinach and beetroot salad with goats’ cheese and a tapenade dressing

from The Cafe Paradiso Cookbook by Denis Cotter beetroots broad beans baby spinach spring onions Meredith’s goat cheese Dressing of Black olive tapenade with EVOO and lemon juice. Black olive tapenade from The Cafe Paradiso Cookbook by Denis Cotter black olivescaperssundried tomatoesgarliccayenne pepperEVOO …and blitz! Simple

*Favourites, Salad, Sweet Potato

*Dr Mark Hyman’s Ultimate Phytonutrient Salad

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*Dr Mark Hyman’s Ultimate Phytonutrient Salad

https://drhyman.com/blog/2023/10/19/my-ultimate-phytonutrient-rainbow-salad/ This is an excellent salad. I also added celery and sun-dried tomatoes (I was trying to use all the leftover veggies, I had), and omitted the salt and additional “protein.” The roasted Spiralled sweet potato was so good, that Ms B who dislikes orange vegetables had a second helping!…

MYANMAR (Burma), Prawns

Pazoon hin

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Burmese Prawn curry with gravy from The Complete Asian Cookbook by Charmaine Solomon We harvested some fresh potatoes (friend’s garden), and had left over onion, and tomatoes, so another eatyourbooks.com suggestion. The potatoes turned out to be the waxy variety. I think the floury variety would have suited the dish better,…

Corn

Cacio e peppe popcorn

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from the Woolworths monthly magazine. Popcorn, butter, parmesan, EVOO, smoked paprika Sounds better than it tasted, even after increasing the pepper and smoked paprika.

*Favourites, Lentils, MOROCCO, Silverbeet, Soups

*Moroccan lentil soup with silverbeet

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from Hot Nights, Cool Days by Julie Biuso Onion, garlic, EVOO Cumin seeds, Coriander seeds Black and green lentils. (The recipe called for brown, but I did not have any) Truss tomatoes, black pepper, water Silverbeet, Swiss chard, and spinach (Home grown, and todays challenge to use up) coriander leaves harissa…

Asparagus

White asparagus with sauce gribiche

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from Guillaume: Food for Friends (page 14) by Guillaume Brahimi white asparaguscaperschivescornichonsparsleysherry vinegarolive oilegg yolkssea salt & white pepperhard-boiled eggschervil (I have been meaning to grow this, as I have not found it available. Used extra parsley instead) Served with mixed greens and some home grown micro-herbs. Very good sauce.

Fava / Broad beans, ITALY, Pasta

Linguine with broad beans

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from Around the World in 80 Dishes: Classic Recipes from the World’s Favourite Chefs by David Loftus Simple, and very good. broad beansred onion, garlicparsleybroad beanslinguine pastapecorino cheeseEVOO