Happy Spring Gardening #OXOSpringGardening

Tucked behind a tangle of brush at the bottom of the gentle hill of our townhouse backyards is a cleared space of about a quarter of an acre. Several of our neighbors proudly refer to it as "the community garden".

Purple Autumn: Black Lentil Stew with Beets & Fig Balsamic Vinegar

What a beautiful evening it is outside tonight as I write this! The air is still warm enough to be comfortable, but a cool breeze is coaxing the still-vibrant summer vines to dance tonight under the almost full moon. Katydids and crickets are busy making "a little night music" while toads, from tiny to plump, jump from sidewalk to lawn, entertaining our little dog as my husband I stroll with her on our evening walk.

Fried Green Tomatoes with Cornmeal from "Glass Gem" Corn

These fried green tomatoes are crisp outside and so succulent inside, they will melt in your mouth. So make plenty for everyone.

Garden Berry Ice Cream - A Great Summer Treat!

This summer I have been very busy with my new kitchen. We are not done yet and there is still some tile and trim work left to be done along with some finishing touches here and there. Three month have passed since we’ve started our project, and I can tell you now - if I would know how much effort this may take, I would probably think twice before starting this renovation. But now I see the light at the end of the tunnel and I just can’t wait to cook a gourmet meal in my new kitchen and have a nice, long dinner with my friends.

Five Superstar Summer Salads

Here are some salad recipes that do not appear to have many ingredients in common. Some are based on a traditional vegetables and fruits, others are a little more unexpected. When you are not sure what to serve, these salads provide a perfect solution, suitable for an informal meal with your family, or a quick snack before the movie theater, or just a lunch with a friend where a full meal is not required. Fresh, light and easily done, these salads are attractive and sure to please.

Stuffed Tomatoes with Rice & Mushrooms

Stuffed Tomatoes with Rice and Mushrooms makes a pleasant lunch dish or an attractive accompaniment to main dishes.

Radish Salad with Greens From Our Garden

This is the first year when I can proudly say I am a gardener. Everything you see on this plate comes from my backyard veggie garden. Sweet peas and beautiful radish are fully ripened. Carrots are still very small but there are plenty of herbs. There is no real recipe for this salad. It is just whatever you desire to put on a plate, sprinkle it with lemon juice, add oil and a pinch of salt. My lunch today was very simple and healthy at the same time. Today I did not feel like cooking anything complicated, it was “take it easy” day. I wish you to have an adventurous weekend - spend more time outside, go to a park, bike, garden. The summer is here and weather is beautiful!

Mango and Strawberry Popsicles

The summer is here. Can you feel it, can you taste it? I am sure you can. I love summer food, so many colors, so many wonderful flavors. Summer days are so hot so we are doing different popsicles every day. I have never made popsicles before, and I really don't know why. I have seen many variations of these so I figured I try my own, after all, summer weather is here so these are just perfect for the hot days.You don't need a special recipe for it, just put in your blender any fruits or berries you have and freeze it.



We love mango popsicles and mango with strawberries. I have a few ideas for you what to make, but anything will do, honestly!



This year we started our first little herb garden: lemon mint, rosemary, carry leaves, lemon thyme, fennel and parsley. Also we have peaches and red currant.  I can not wait to make some jam and syrup using my herbs. Try to make strawberry syrup with basil and chocolate mint, the best with pancakes and waffles, it's amazing.



Love to know what is in your garden and what are you cooking with your herbs.



Mango popsicles

Makes 6
Ingredients:

• 3 mangos
• 1 tsp honey
• lime juice from half of lime
• 1/2 cup heavy cream

Directions:

Place all ingredients in a blender and puree until smooth. Pour into your ice pop moulds, stick a paddle pop stick in and freeze for at least 4 hours, or until set.



Mango and Strawberry popsicles

Makes 6
Ingredients:

• 1 mango
• juice from one orange
• 1 tsp honey
• 2 cups strawberries
• juice from one grapefruit
• 1 tsp honey

Directions:

Place all ingredients for mango layer in a blender and puree until smooth. Do the same with strawberries. Spoon a layer of mango puree into the ice pop moulds, about a half full, and then add a layer of strawberry puree. Insert a paddle pop stick into each mould and freeze for a minimum of 5 hours.

Breaded Fish Fillets with Carottes Étuvées au Beurre (Carrots Braised in Butter) and September Beauties from the Garden

Now that the summer has come to a close, the fall has come upon us. Although the summer is gone, one can still see flowers in brightly lit colors of the fall. I took my camera and decided to take a walk around my gardens. I saw nature's great fall presence or September Beauties, as I like to call them. I wanted to photograph them before the ground begins to harden. Once it does, we say, "Until we meet again next spring!".



I don't know the names of the flowers in the pictures I have taken, but there were so many vibrant colors that spoke to me--I simply couldn't resist posting them up.



Although it's hard to say goodbye to nature's summer blossoms, it is always an experience to embrace the promise of the fall's beauty.



Carottes braisées au beurre are a classic French side dish. The natural sweetness of the carrots, accentuated with a pinch of sugar, goes perfectly with breaded fish fillets or roasted meats.
from The French Chef Cookbook by Julia Child



Ingredients for breaded fish fillets:

• 4 fish fillets (tilapia or basa fish)
• 3-4 tablespoons plain flour
• 1 medium egg, lightly beaten
• About 100g fine, fresh breadcrumbs ,
• A pinch of cayenne pepper or hot smoked paprika
• 1 teaspoon very finely chopped parsley
• Grapeseed oil for frying
• Sea salt and freshly ground black pepper

Ingredients for braised carrots:

•  1 1/2 lbs carrots, peeled and quartered
•  1 T sugar (to develop the flavor), you can substitute brown sugar or honey for the white sugar
•  1 1/2 c water
•  1 1/2 T butter
•  1/2 tsp salt
•  pinch of pepper
• parsley or thyme for garnish

Instructions for breaded fish fillets:
Put the flour on a plate and season it well. Pour the beaten egg into a shallow dish. Put the breadcrumbs on another plate and season them with a little salt and a pinch of cayenne or paprika, or the parsley leaves, if you like.
Working with one fillet at a time coat the whole fish with the flour and shake off excess flour. Then dip the fillet in the eggs cover all sides and lift to drain any excess. Lastly place it in the breadcrumb mixture, cover all sides and shake to remove extra.
Heat frying pan with oil. Add the fillets and cook on each side for 3-4 minutes until golden/brown. When cooked place fillets on a plate lined with paper towels to drain any oil and serve immediatly.
Garnish with slices of lemon.



Instructions for braised carrots with butter:
In a large, heavy-bottomed saucepan, place the carrots and enough water just to cover them. Add the sugar, butter, salt and pepper bring to a boil over medium heat.
Reduce heat to low and simmer gently, uncovered, for 15 to 20 minutes, or until the carrots are cooked through and the water has almost evaporated out.
Toss the carrots with the additional butter, add some herbs, adjust seasoning and serve.