Saturday, August 3, 2019

What is August known for?  It is National Goat Cheese Month, and National Read a Romance Novel Month.  It is also National Mustard Day on the 3rd and Watermelon Day on the 3rd.   It is also Zucchini Month and I’ll make something with zucchini.  

I have a great recipe for Zucchini and Fennel Soup that is easy and good tasting.  Give it a try.

Zucchini and Fennel Soup

1 large fennel bulb, 8 small fronds reserved for
     garnishing. Cored and slice in ½ inch thickness
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 ¾ pounds of zucchini, sliced and chopped into
1 large yellow onion, thinly sliced
1 clove garlic, minced (I have put more in the soup)
4 cups chicken stock
Salt and pepper to taste
½ cup sour cream for garnishing

In a medium pot, cover the pieces of fennel with water. Add
     lemon juice.   Bring to a boil.
Cover and simmer over lower heat until fennel is
     tender, about 20-25 minutes.
Drain the fennel.
In a soup pot, heat oil and add zucchini, onion, garlic.
Cook over medium heat. Stir occasionally until
    softened, 15 minutes.
Add chicken stock and cooked fennel and bring to a
Cover and simmer medium heat until vegetables are
    softened, about 10 minutes.
Puree the soup in food processor or immersion blender.  
Return to pot and season with salt and pepper.
Put in soup bowl and put a dollop of sour cream on
      each soup bowl and a fennel frond.
Serves 4-6

Tuesday, May 28, 2019


What is the month of June known for? June is Country Cooking Month, and Dairy Alternative Month.  June is also Turkey Lovers Month and National Soul Food Month.  Here’s one for you—World Naked Bike Ride Month.  I really don’t want to see this in our neighborhood. But the one I most love for June is Georgia Blueberry Month.  Love those Blueberries.  So give this summer  salad a try.  I love it.

Cool Blueberry Summer Salad for Two

2 cups baby spinach leaves
¼ cup blueberries
1 Tablespoon crumbled bleu cheese  (I love blue cheese so I sometimes add a little more)
1 or 2 Tablespoons low fat balsamic vinaigrette (or add to your taste)

Rinse and drain spinach leaves
Place spinach leaves in a low salad bowl.
Add the blueberries, bleu cheese, and drizzle it with the balsamic vinaigrette.
Serves 2

Very easy and very good!

Wednesday, February 20, 2019

What is the month of February known for?  It is Exotic Fruit and Vegetable Month, National Condom Month, and American Heart Month.  It is also Sweet Potato Month, Barley Month, Fabulous Florida Strawberry Month and Library Lover’s Month.  There are so many items to choose from this month to share a recipe with you.  I am choosing Avocado and Banana Month and making an Avocado-Key Lime Salsa.  It is great with many things.  You can serve with fish, chicken, shrimp and other items to your liking.   Here is something different to try and enjoy!

Avocado-Key Lime Salsa

2 ripe avocados, peeled and cubed
(I usually put lemon juice on the avocados so they don’t 
3 key limes, peeled, seeded, and chopped  
1 key lime for squeezing 
1 red onion, diced
1 clove garlic, minced or finely chopped 
1 teaspoon cumin
1 red bell pepper, diced
2-3 Tablespoons fresh cilantro, chopped 
2 Tablespoons olive oil
Salt and pepper to taste

Combine all ingredients.
Squeeze key lime over salsa.
Refrigerate for one hour before serving.
It does not stay fresh for any length of time. Serves 4-6  


When traveling to Palm Island in the Windward Islands by boat, we stopped at a local restaurant.   The restaurant used this recipe with many of their dishes. I asked the waiter if he could give me a copy of the recipe.  The waiter verbally gave me the recipe and I wrote it on a napkin. Of course, there weren’t any quantity of ingredients. So I had to experiment some to get the amounts.  And I’ve also changed a few items.  I prefer red onions to white onions and I have added more cilantro. Give this recipe a try.  I think you will like the taste.