Monday, June 13, 2011
I have been super busy this season with work. I feel like I need to set up camp at the Vatican so I can get a few more zzzz's in every night. I have, however, managed to make time for my favorite activity, cooking. I can tell you what is not on my plate: decomposing flesh and animal secretions. What is on my plate: veganized healthy meals, zucchini from my garden, and lots of summer fruit.
Four different types of zucchini (from my garden). From the left: Battered fried zucchini, spelt stuffed zucchini(spelt made with sun dried tomatoes, green olives, zucchini, mint, basil, and olive oil), grilled zucchini marinated overnight with olive oil, garlic, calabrian red peppers, and raw apple cider vinegar, and Zucchine agrodolce-sweet and sour zucchini with mint, garlic and olive oil. I am loving the bounty from my garden. Thanks to the awesome
ladies for coming up!!
Fresh Strawberries with 25 yr old Balsamic vinegar from Modena. I broke the bottle yesterday. A true crime against food.
Some Zucchini from our garden. We can't eat them fast enough.
My latest masterpice based on a wonderful dish I used to eat at Nemi. Risotto alle Fragole-Strawberry Risotto. This is a great dish that is not a dessert. It is a savory risotto with a twist.
Recipes will soon follow. I am sorry that I haven't had a minute to catch up my recipe writing with my cooking. Stay tuned, and enjoy summer!