Hungarian Creamed Squash (Tökfőzelék)

The summer squash called "vegetable marrow" is appearing at markets (mid-August) and there's still time to make this iconic Hungarian dish. 

"Creamed vegetables" - called főzelék - is classic Hungarian home-cooking. They can be used as sides, or as the main course served with eggs or Hungarian meatballs (fashirt). 

There's a fairly long list of vegetables that are creamed - the most common in my own experience being yellow waxed beans (babfőzelék) and this vegetable marrow (tökfőzelék). So good!

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question or add a LIKE!

Casablanca Carrot Slaw

I love carrot slaw, but struggle to find the recipe that matches my taste memory for this refreshing salad / side.

Guests I served this to said it was a keeper.

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question. 

Asian Pasta Primavera

Since vegetarians began to appear at family dinner tables, this Pasta Primavera  (from Chatelaine) has been one of my "go to" dishes. I make this almost à la minute, and one guest is usually generous enough to mind the stove and pull this together. With absolutely everything prepped and pre- measured (and with the offer of a clean/funky apron) they seem happy to step up and deal with the 5 steps.  1) oil and onions 2) first set of vegetables 3) add sauce 4) add last two veg and pasta; 5) big finish with onions and sprouts.

Click here for the recipe page, which, turn, links back here if you wish to leave a Comment or ask a Question.