Healthy food, fresh ingredients, simple reci[es

I was complaining about the continuing abundance of my garden yesterday when I was talking to my mother.

The zucchini (courgette) have finally slowed down (and a lot more have gone on the compost pile) and the green beans are tapering off.

There is often a question asked of celebrity chefs "What 3 people would you like to have to dinner?" If I could conjure 2 people to come and take over my kitchen it would be the 'Two Fat Ladies'.

As a special Weekend herb Blogging Event, Kalyn, from Kalyn's Kitchen, is hosting Holiday Cooking With Herbs.

After weeks of me fussing and fretting over it, the potager (vegetable garden) has finally started to produce.

Could there have been a typo in the biblical story about the loaves and fishes? A word translated with the wrong nuance? If a food was going to multiply to feed the masses surely it was a zucchini, not a fish.

First the cucumbers: They are worse than the zucchini! They are dividing and cloning overnight! We're eating as fast as we can! What is it with the cucurbits (cucumber, zucchini, cornichons, squash, melon)? They produce like crazy, cross pollinate.

Shrimp, Avocado and Olive Pasta Question: Can one actually ruin Campbell's Green Bean Casserole? Answer: Apparently I can.

Pasta with Sausage, Chard and Pesto Rosso, easy dinner with leftover pesto rosso

This Pasta with Spinach, Prosciutto and Chevre goes together in the time it takes to cook the pasta.

Tagliatelle with Shrimp, Avocado and Pesto, an easy pasta main course using purchased pesto

Pasta with Ground Beef, Zucchini and Cherry Tomatoes

Bear with me as I patiently wait for spring and inspiration for warm weather cooking.

Spaghetti and Meatballs with Mushroom and Chard Sauce, easy one dish dinner

Meatballs with Wild Mushroom Sauce, using the wonderful mushrooms of fall

Spaghetti Squash and Meatballs, another great dinner with this healthy faux pasta