Everyday Fare With Extraordinary Flair
This Basil Pesto Summer Squash Sauté is an easy summer side dish recipe that’s perfect for showcasing fresh seasonal produce!
I’m a sucker for a summertime roadside vegetable stand with fresh-picked goodies from a local farm, like peaches, tomatoes, or zucchini. Produce this time of year is top-notch in terms of flavor and nutrition, and the season is here and gone so quickly I always like to get my fill!…
Low Carb Spiralized Yellow Squash Noodles with Tomatoes, Pesto, and Parmesan is where salad meets pasta! You can feel like you’re indulging, but really just chowing down veggies. If you’re craving something fresh, light, and full of flavor, this Low Carb Spiralized Yellow Squash Noodles with Tomatoes, Pesto, and Parmesan will be your new best friend. Especially if you want to eat healthy, but you’re secretly stifling some hardcore cravings for carby things like pasta....
Take your zucchini to new heights of delicious with this Cheesy Summer Squash Gratin. Even if you don’t grow zucchini or have a neighbor who does, you’ve probably succumbed to the irresistibly cheap zucchini prices at the grocery store or farmers’ market. When fresh produce is in its delicious peak season and can be bought for a song to boot, there’s no way I can resist....
This 20-Minute Thai-Inspired Summer Vegetable Curry with Seared Salmon makes the perfect weeknight summer meal. It’s amazing how much technique effects the final outcome when you’re cooking. The mere thought of green beans made me gag as a kid until I had them for dinner at a friend’s house and realized they aren’t inherently mush. (Sorry, Mom…you were notorious for overcooking the beans!) I disliked fried eggs until I learned how to cook them so that the whites are set and the yolks are runny. (The only thing worse than chalky overcooked egg yolk is icky undercooked egg white goop…ugh.) And I thought I hated fish […]...
What is your favorite recipe using zucchini? Muffins, breaded and fried, or stuffed, maybe? This recipe is always a crowd-pleaser, and really lets the flavor of zucchini shine…...
On weekends during the summer my family does a lot of grilling. Anything and everything you can imagine is fair game, from jalapeno poppers to crab cakes, to more traditional things like kebabs, chicken wings, and corn on the cob. Next week we have some pretty tasty plans for grilled stuffed mushrooms and I’m dying to see how they turn out. But so far this summer, this zucchini has been my favorite thing to come off the grill....
Ever wonder why some people seem to naturally gravitate towards certain foods and other people avoid those same foods like the plague? In undergraduate school I majored in biological sciences, and evolutionary biology was the first required science course. In one of our very first classes we were discussing how genetics influences different peoples’ taste perceptions. To illustrate our discussion, the professor passed out little pieces of paper containing phenylthiocarbamide (PTC) to all the students. The professor told us that about 75% of us would taste a bitter flavor (ranging anywhere from extreme to slight bitterness) and about 25% would taste nothing at all. I […]...
Autumn is almost in the air. Within a month the air will be crisp, the nights will be cool, and the leaves will start to turn their brilliantly stunning shades of yellow, red, and orange. It’s almost sad to see summer go, but autumn is by far and away my favorite season (and probably the best reason for living in upstate New York). With its roasted vegetables and warm broth, this soup is the perfect introduction to fall. The roasted vegetable and Neufchatel filling for this ravioli would also be delicious tossed with some pasta or spread on crostini…that way you would get to […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.
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