Standing over a hot stove isn’t that much fun in Summer. If you can find fresh pasta in your favorite supermarket, this reduces time to a minimum. (We found it in the dairy products.)
Sautee’ cherry tomatoes, onion, some olives, olive oil, and your favorite spices. Then add a cup or so of water and stir in the pasta. It only takes a few minutes to cook and you only use one pan. 
Posted in What's For Lunch?
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Tagged pasta
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This is just a tomato and cucumber salad with vinegar and oil. The flowers are from borage, an herb that we sometimes use in the minestrone.
You can cook the yellow variety alone, but they have a tendency to be bitter. Shrimp, peas, and mushrooms make that much less noticeable. The rice is not wild rice, though you could use that if you precook it. The black rice is a normal variety that just happens to be black and requires the same cooking time as white rice.
At this time of year we can buy these beans in the pod and shell them out at home. For some reason, they seem to taste better that way.
Posted in What's For Lunch?
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Tagged beans
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This is supposed to be of Swiss origin. It’s an easy bread to make, but you do need to follow the recipe.
Click here for the recipe
If you had some of these nice ones from the Mediterranean
You could cut them up and leave them in some water with a little vinegar.
Then sautee’ them with some shrimp.
Throw in some noodles.
Wirsing is what you look for in a German store. Savoy cabbage in English, or Cavolo Capuccio in Italian. A good vegetable whatever you call it.
Here we turned it into cabbage rolls.
You just peel off some leaves in one piece. Cut out the main rib with a knife, and blanch for a minute. You can then roll them up with some sort of meat or vegetable mixture. (In the same manner as the Dolmathakia.)
These were filled with chopped meat and rice. Pour in a cup or two of broth, and into the oven.
It takes an hour or so. The Gruyere was added in the last ten minutes.
A few veggies on the side
This is a “what you have” plate. Some of the home peeled beans, spinach, chard, carrots, borage, dandelions……. Just cook them in a little of that frozen broth you have left over from the winter soup season.