Hi. I’m Isabel, I cook and scribble. I make a lot of food and do a lot of writing, and Bread & Courage is what I have to show for it. It started as a simple food blog called TASTE but evolved into something more—a place where I express my love of food, community and the environment. Thanks for spending some time here—and be in touch!

 




summer squash

Raw Zucchini and Sun Gold Salad

Raw Zucchini and Sun Gold Salad

Aug 26, 2011

Zucchini persists, a happy constant. Life is changing a lot–unlike my friends in Texas, who have endured nearly three months of 100+ temperatures, I can feel the fall moving into North Country. It starts with a subtle gust of cooler wind, whirling at my feet. I hear a few more crows cry, and the smell […]

Raw Zucchini Salad with Parrano & Toasted Pine Nuts

Raw Zucchini Salad with Parrano & Toasted Pine Nuts

Aug 18, 2011

Zucchini, summer squash: crunchy, crisp, soft, charred, somewhat sweet, sometimes runny, best salted. I love these things. I hear a lot of people moan about how much is coming out of the ground. Too much, some say. Too much?  I’ve eaten a lot of zucchini this summer, but it feels like our affair just got […]

Curried Zucchini Soup

Curried Zucchini Soup

Sep 19, 2010

I have loved a lot of zucchini this summer. Never, even when it took over my garden and would not stop showing up in heaps and piles at the market, did I stop collecting it. I can pretty confidently say that I’ve eaten summer squash and zucchini every day for the last two and a […]

Classic Ratatouille

Classic Ratatouille

Sep 08, 2009

If you love the idea of savory summer vegetables steaming in a deep bowl, the scent of herbs and spices rising to your nostrils, you’ve likely tried your hand at ratatouille. But, for as many delicious summer stews you’ve enjoyed, you’ve probably also faced many a limp blob of hot, mushy mass inappropriately called ratatouille. […]

Golden Zucchini and Parmesan

Golden Zucchini and Parmesan

Oct 09, 2008

I am fully aware that not everyone shares my passion for zucchini. But some people do, and for those sophisticated palates, I have something simply remarkable (or remarkably simple) to present. And for those wary of delicate yellow squash and its green equivalent, this dish just might convert you. Let me open by asking: how […]



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