The inspiration for this recipe came from Barefoot Contessa’s Potato Leek Vichyssoise. Ina Garten’s recipe had arugula in this Vichyssoise soup and that got me hooked. I love arugula! It’s my favorite greens. I really like the peppery flavor of arugula and the fact that it is not a wimpy green. Arugula or what is otherwise known as rocket leaves is what really got me intrigued and interested in making this potato soup. I mean potato soup doesn’t have a wow factor to it. But potato soup with arugula? Now that is something I wouldn’t mind giving a try.
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Arugula, roasted fennel and potatoes tossed with a simple vinaigrette make for a wonderful earthy salad. I got the idea for this salad when I was making my Roasted potato, fennel and arugula soup. This combination was so good together that I thought I’d try the same combo in a salad. I mean what’s not to like with garlicky roasted potatoes and fennel? Toss in peppery arugula and feta cheese and a simple vinaigrette, and what you have is a delicious salad perfect for lunch or dinner. Give it a try!
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I hope nobody takes this the wrong way — I mean who would except the kind of people I know who would take offense at people buying out other people’s groceries, the way that everyone I know does without conscience, so you know, pretend to have a conscience; and otherwise, most people wouldn’t take offense…. So, I hope nobody takes this the wrong way.
But I think it’s very interesting to see how other countries have their online groceries that they are different kinds of groceries from ours. I have always thought that’s an interesting thing of globalization.
So I shared this page on my blog, above that is from Big Basket which is an online grocery store in India only.
Interestingly enough, you can find fresh snake gourd online — in California at this website. If you want to click through the site, you have to enter a delivery address. Click on the option, see our delivery zones, find any zip code and enter it, to view the list.
It’s a nice shop, maybe someday, more states will have something like this, so that when you see something to make in Indian Cuisine, you can find it easily without having to grow it!
And I also included a facts page on the vegetable, that ties into other interesting vegetable facts page on the same website. This is just above.
I am subscribed to a blog that often sends out snake gourd recipes and I have reposted them a few times, maybe this is just the second time, though, I’m not sure, I don’t remember actually.
But this vegetable looks so good, it seems like it is a substitution sometimes for zucchini, but they say they taste like cucumbers. Cucumbers, being so very good, why argue?
Below the recipe link I have put links to where to buy snake gourd seeds (the picture here is from the snake seed company) and where
Cherries are in peak season and if you are a fan of a fruit dessert, this is a great choice! The amaretto is a perfect complement to the cherries and the almond streusel adds just the right amount of texture. Invest in a cherry pitter to make the pitting of the cherries easier. Don’t forget to heap on a large scoop of vanilla ice-cream to complete this summer dessert.
Serves 1 9 inch tart
for streusel topping:
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Fruit desserts are some of my favorites, especially when fruit is in peak season. They are so delicious and the combination of the almonds and cherries are a winning combination, A helping of ice-cream is always a welcome addition to this dessert. I am not sure if you can see in the picture but I used a Williams and Sonoma cherry cut-out to garnish the top of the galette. They came in a set of 4, including a strawberry, peach and pineapple and I thought they were too cute to pass up!
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This is a wonderful summer dessert that has a beautiful rustic appeal. I used almonds in the crust and a bit of extract to flavor the fruit for delicious flavor. The quality and taste of the dessert is obviously continent on the quality of your fruit. Peaches are in season right now, so look for firm, but fragrant peaches that can be separated from the pit without too much effort. I like to keep the skins on as I think it adds to not only great color but also conforms with the rustic nature of this dessert. You could easily substitute in nectarines for the fruit and any other berry that is most ripe. I love the almond flavor with the peaches and raspberries. I like to roll my dough out on a piece of parchment paper and then transfer the parchment paper and the tart directly onto the baking…
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I just thought it was funny but the recipe is a real keeper.
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