LASAGNA

Autumn is a great time to make lasagna – the colors of the lasagna are reminiscent of the colors of the autumn leaves, lasagna warms body and soul, and an oven warms a home. Ground beef is optional for this dish, but is included in … Continue readingLASAGNA

A RHUBARB CAKE-CRISP – fresh rhubarb baked with a cake mix.

The rhubarb and the strawberries in the images and recipe that follow, came from the grocery store, where they often appear on shelves soon after the snow melts. Its past the beginning of rhubarb season now also – though still available at farms locally that … Continue readingA RHUBARB CAKE-CRISP – fresh rhubarb baked with a cake mix.

FRUIT, VEGETABLE, OATMEAL, WHEAT, AND EGGWHITE BARS

If making egg yolk based food, like a bread pudding, or are using egg yolks for egg tempera paintings, there are egg whites to cook with. Whipped egg whites help make meringues, and angel food cake, light and delicious. Or use them, unwhipped, for a … Continue readingFRUIT, VEGETABLE, OATMEAL, WHEAT, AND EGGWHITE BARS

GLAZED PEACH DONUTS (glazed with a wavy line of frosting or honey) WITH EDIBLE FLOWERS.

Donut Peaches! Fresh is great, and no preparation necessary – eat around the pit – sweet, flatter peaches, easy for a child to grasp. They are in markets now (end of July, early August for central NH). Or take out the pit, and have some … Continue readingGLAZED PEACH DONUTS (glazed with a wavy line of frosting or honey) WITH EDIBLE FLOWERS.

SAUTEED SCALLOPS WITH BASIL BUTTER, peach, sweet corn, (shallots), with a hint of peppermint.

Donut peaches which are light and sweet are now ripe, along with local sweet corn – excellent and fresh. This recipe followed another recipe, a recipe for basil butter. Serves: The following is a recipe for two people, or a lighter portion for three (or … Continue readingSAUTEED SCALLOPS WITH BASIL BUTTER, peach, sweet corn, (shallots), with a hint of peppermint.