Looking for a way to cook broccoli that’s easy, quick, and leaves the broccoli tasting yummy and, well, savory? This is one such recipe.
I found this in a Cook’s Illustrated magazine, “Dinner for Two,” in the recipe for Chicken Divan and then modified it in order to use it as a side dish instead.
You’ll need Continue reading
I really like zucchini — such a versatile vegetable! It’s great solo, in stews, stir-fried, whatever! But this recipe uses a technique I’d never tried before, roasting. And it was lovely, like a zucchini custard inside, with lightly crisp edges on the outside.
You’ll need 4 zucchini, olive oil, kosher salt, and Continue reading
Inspired by my online friend, Justin, at Buying Seafood, we picked up some fresh haddock this week at our local market. Now, haddock isn’t something that’s always available in our area (not sure why), but it’s a lovely white fish that goes well with a variety of combinations.
Justin had made haddock in a non-FODMAP-friendly recipe (which was delicious!). I decided to try it using a recipe I’ve used for other fish varieties (catfish, salmon, and tilapia), called “à la Provençale” which basically means Continue reading