Sort: Newest Popular Rating
Show:

France France Chef

Recipes by Katie Zeller

Fried Green Tomatoes

Fried Green Tomatoes

I have more green tomatoes on my vines at the moment than I picked all summer.The vines are breaking from the weight.I doubt that they will all…

Sep 2014
Intermediate
1 vote
Simple Spaghetti Squash, first impressions

Simple Spaghetti Squash, first impressions

With a dozen spaghetti squash curing in the sunshine it’s time to start eating them.Last year I used one like I…

Sep 2014
Intermediate
1 vote
2 views
Baked Chard with Feta; a jab

Baked Chard with Feta; a jab

My chard did a slight rebound after I gave it a thorough soaking.I actually watered it with the intent of softening the ground so I could pull it…

Sep 2014
Intermediate
1 vote
Red Onion, Walnut and Goat Cheese Tart, would you want this in your house?

Red Onion, Walnut and Goat Cheese Tart, would you want this in your house?

Another tribute to fall with onions, sage and walnuts.We have three walnut…

Sep 2014
Intermediate
1 vote
Warm Acorn Squash and Walnut Salad; an update

Warm Acorn Squash and Walnut Salad; an update

Roasting winter squashes concentrates their natural sweetness.Add a bit of salt (the Prosciutto), a bit of tart…

Sep 2014
Intermediate
1 vote
Stuffed Peppers, Americas Style

Stuffed Peppers, Americas Style

When I first made Stuffed Green Peppers I made them with ground beef and Minute Rice.Over the years I have used brown rice, pasta or barley and…

Sep 2014
Intermediate
1 vote
Lentil Salad with Goat Cheese; dogs on the run

Lentil Salad with Goat Cheese; dogs on the run

Chevre Chaud…..In French cafes it’s a summer salad tradition: fresh greens with a light vinaigrette and slices…

Sep 2014
Intermediate
1 vote
Lentils Provençal; I’m back

Lentils Provençal; I’m back

I use the tiny, green lentille verte du Puy, but you can use the larger brown or tan lentils. Do not use the red ones, they get too mushy.With the…

Sep 2014
Intermediate
1 vote
Ratatouille, I’m off

Ratatouille, I’m off

Ratatouille: a cooked melange of summer vegetables that originated in Nice and is popular, in various versions, throughout the Mediterranean…

Sep 2014
Intermediate
1 vote
Parmesan Orzo with Fresh Herbs

Parmesan Orzo with Fresh Herbs

I cook orzo the same way I do rice, in just enough stock.It gets very creamy and is a nice change….Parmesan Orzo with Fresh HerbsTotal time: 25…

Sep 2014
Intermediate
1 vote