Roasted zucchini

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

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Haddock à la Provençale

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

Blueberry lattice pie

Fresh blueberries, aren’t they great?! And this recipe is so easy to make, you’ll be using it a lot in blueberry season. It comes to you, courtesy of Andrea Giang (from her Cooking with a Wallflower blog, which I follow). I’ve made only a few minor changes to Andrea’s original recipe, which has a beautiful braided lattice on top.

Here’s my version:

This recipe will take about 90 minutes to make and bake, but then at least 3 hours to cool, so you’ll