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I like to make a meal of various stuffed vegetables. Possibilities include not only zucchini, but also summer squash, eggplant, bell peppers and tomatoes. It’s an extremely versatile recipe and you can satisfy both meat eaters and vegetarians or vegans easily.
With a typical, rustic Maine “camp” kitchen, I really had to improvise, so I decided sauté the peas and the corn, and toss in a handful of blueberries. It was a serendipitous success, and I will certainly make this again.
Quite often in Italy zucchini blossoms are stuffed with a piece of mozzarella and an anchovy fillet, and while I have made this version successfully, our favorite stuffing is ricotta with pesto, grated cheese (pecorino or Parmesan), and a little bit of lemon.
Although normally I love planning meals and cooking, I appreciate opening the cabinet and always having the ingredients on hand. A can of tuna, a can of white (cannellini) beans, some lemon, and pasta is all you need.
The good news about this stir-fry recipe is that it’s so flexible you can adapt the almost non-recipe recipe with whatever you have on hand.
Although the most traditional combination would be strawberry-rhubarb, feel free to mix different combinations of fruits for this cobbler.
Food columnist Elizabeth Baer is ready to be done with chilly breezes and gray skies, so she's been drawn to recipes that highlight the produce of the season and make her feel like the flowers are ready to bloom.
It should come as no surprise that food writer Elizabeth Baer has always collected anything with a bear. This also means, of course, that she will try pretty much any product with bear in the name, and that extends to some wonderful local offerings that are recipe worthy.