Fresh corn season is at its’ peak, and I find myself using it as much as I can. Of course, there’s always frozen corn, or even canned corn, but freshly picked corn is by far the best. Continue reading “Cornbread with Fresh Corn, Andouille Sausages and Cheddar Cheese”
The following tasty vegetable bake, was inspired by Mac n’ Cheese dish, with its cheese sauce and crispy topping. Here, instead of pasta, I used a mixture of steamed cauliflower and fresh, thinly sliced, Brussels Sprouts, for different textures and colors. Continue reading “Cauliflower and Brussels Sprouts Bake”
After the heavy dinners of this week, it was time for some lighter vegetarian dishes, and, as I often do, I used zucchini as a base for a cheese bake. This bake is one of them: it is hearty and filling, yet not heavy at all, mostly due to the fact it contains no flour or any other starch. Continue reading “Flourless Zucchini, Red Onion and Cheeses Bake”
These easy and tasty mini bakes make use of any roasted vegetables you may have, whether especially made for the dish, or any leftovers you have from other dishes. The bakes contain no flour, which makes them perfect for gluten-free guests.
Baked mushrooms casserole is a favorite of mine, and as Thanksgiving dinner is approaching rapidly, I’ve decided to experiment with my original recipe, to make it more suitable for the holiday.
The following cheddar crackers will delight anyone who loves cheese crackers, but doesn’t want to munch on the commercial ones (which, actually hardly have any real cheese in them!). Continue reading “Cheddar Rosemary Crackers”
Fresh corn season has just begun and it’s time to put this great and versatile ingredient into good use. Continue reading “Corn, Red Pepper and Cheese Muffins”