Tricia’s garden had a bumper crop of delicious fruits and vegetables for a few weeks now and she has been sharing them with us.
My freezer is full with zucchini pie and zucchini bread that I am sure will be absolutely wonderful in October or November.
Beautiful large blackberries that Jim has been enjoying with his morning breakfast.
Cucumbers, bell peppers, zucchini and gorgeous cherry tomatoes, perfect for this week’s selected recipe from David Lebovitz’ cookbook “My Paris Kitchen”.
After roasting the tomatoes in the oven for 45 minutes, when I removed them the aroma in the kitchen was delightful.
I drained the yogurt overnight and then added the herbs to it the next day. When I read the recipe, I missed the part about the goat milk and purchased regular yogurt. The result was a creamy cheese spread just a bit softer, but much more tastier than the garlic/herb spread made by Alouette.
Since I didn’t need any additional bread I purchased two ciabata rolls and trimmed them to make two bread slices. It worked out well, and when they were toasted in the oven, came out a lovely golden brown.
We enjoyed these crostini for lunch, very delicious, something that I will make again before this summer season is over.