Click on the Cookbook for the Recipes



I made lunch with spinach from our garden, using last year’s oven dried cherry tomatoes and a few chunks of frozen red peppers. I am trying to use up last year’s preserves, although it is getting harder as the fresh stuff is starting to appear on the kitchen table.

When we were younger and I was considerably busier, I used to resent the unexpected buckets on the table – you want me to deal with this NOW? Especially when large amounts started to come, so my darling secured a few outlets, friends with no gardens and he would give away most of the stuff he grew. There were times I would miss out on beets or tomatoes, because I forgot to ask for them. When we retired I slowly took them back. We still share with friends and family, but now I happily use all that he brings me. Nothing beats the value of fresh, pesticide free produce, even if you have to wash it leaf by leaf by leaf.

spaghetti for 2 servings
1 + 1 Tbsp olive oil
2 garlic cloves, thinly sliced
1/2 red pepper, chopped [I used frozen]
1/3 cup dried cherry tomatoes or 1 cup fresh cherry tomatoes
1 large handful of fresh spinach
2 Tbsp balsamic vinegar
salt and pepper to taste
1/4 cup crumbled feta cheese
salt and pepper to taste

  • Cook the spaghetti in a large pot of boiling salted water until al dente.
  • Drain the pasta.
  • Heat 1 Tbsp olive oil in a non stick skillet over medium heat and add the garlic, slow fry it stirring, until golden.
  • Transfer the garlic with a slotted spoon to paper towel lined plate to drain.
  • In a large skillet, heat 1 Tbsp olive oil and add the tomatoes, spinach, and balsamic vinegar.
  • Cook over medium heat until the spinach is wilts.
  • Toss the cooked spaghetti with the tomato spinach mixture.
  • Season the pasta with salt and pepper.
  • Sprinkle with the crumbled feta cheese and toasted garlic bits.
  • Serve warm.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!