Paneer is an Indian cottage-style cheese that’s so amazingly easy to make you’ll wonder why you ever went out to buy it. This recipe works for me and the milk we can get in our supermarkets here: the trick is to find the right ratio of lemon juice to milk.
How can you use up some leftover baked beetroot salad and some cottage cheese sauce? Toss them together in a blender to create this much-appreciated dip.
Zucchini lasange makes an excellent Sunday brunch that will give you some get-up-and-go for the rest of the day.
We’re blessed with a garden that can grow sweet zucchinis that grow from a nice size to massive in just a day or two. But how to use them? Everyone in the family loves these zucchini canoes, even the meat eaters. Thanks to Moosewood’s Mollie Katzen for the inspiration.