zucchini
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Shrimp and Tofu Jjigae
Jjigae is Korean for stew. There are many kinds of jjigae, all lovely for fall and winter. I had some tofu in the fridge, and shrimp in the freezer, quail eggs and kimchi I needed to use up, and I… Continue reading
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Summer’s End Vegetable Soup
This is a lovely soup to have on hand those beginning autumn days when the air starts getting chilly, but you still have an abundance of veggies from the summer harvest. Of course, you can always change up the vegetables… Continue reading
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Stovetop Ratatouille, with Roasted Eggplant
Ratatouille is just one of those dishes that make me happy-happy-happy. Besides having all my favorite veggies, it also has such a fun name to say: rat-a-too-ee. Doesn’t that word just make you smile? I try to make this often… Continue reading
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Personalized Zucchini Muffins
1 1/2 cups all-purpose flour 1 1/2 cups whole wheat flour (I used freshly milled 1 3/4 cups sugar (I’ve been working with this recipe for a bit and everytime I make it it seems I could still do with… Continue reading