Moni, Homemade croutons are easy to make. I use homemade French bread. Some people prefer to cut the bread into cubes before seasoning but I do it just the opposite. Here's my way... Slice the French bread into 1/2" slices. Brush both sides with olive oil. Sprinkle both sides of the bread with a seasoning mix & bake at 400 degrees until the bread is slightly brown & crunchy. When cool enough to handle, cut into cubes. Store in Zip-Lock bags in the freezer. I keep my seasonings quite simple because I use the croutons crushed as a breading for fish & chicken & don't always want them heavily seasoned. Here's a few suggestions for your seasoning blend... Garlic Powder Onion Powder Dried Thyme Dried Basil Dried Oregano Celery Salt Salt & coarsely ground black pepper Parmesan Cheese Paprika A bit of ancho powder if you like them spicey I wouldn't use ALL of those in one batch of seasoning but it gives you an idea of what type of things to start with. You can also cube the bread, toss with some olive oil, sprinkle the seasoning, toss with your hands to coat the cubes, spread them on baking sheets, & toast off in the oven, if you prefer. Neither method is better than the other...just different ways of accomplishing the same thing. Great croutons! Enjoy. /tricia

That's an interesting spelling for Tijuana - it would mean "Aunt Jane" or something like that. Most non-Hispanic Americans would mispronounce it that way, however, possibly because the aspirated Spanish "J" is difficult. I've been corrected several times in Mexico, but I finally got the "J" sound down. If you go to Mexico, you've been forewarned! I found Marilyn's recipe here a few years ago (You may know her as Danain, I think) and made my own slight variations to it - basically I just increased the olive oil, mustard, and Parmesan: Caesar Salad Dressing 2 tablespoon anchovy paste (or 4 anchovies minced) 1 coddled egg* 1 large clove garlic, or two medium ones 1 tablespoon red wine vinegar 1 tablespoon lime juice 1 tbsp Dijon mustard 1/4 teaspoon Worcestershire sauce 2 dashes Tabasco sauce 1/2 tsp kosher salt 1/4 tsp freshly ground pepper 3/4 cup olive oil 1/4 to 1/3 cup grated Parmesan cheese In a blender or food processor, blend together all ingredients except the olive oil and Parmesan cheese until well combined. While still blending, slowly drizzle the olive oil in until well combine and thickened. Pour into a container and stir in the grated Parmesan cheese. Serve over romaine lettuce with freshly shaved Parmesan cheese and croûtons. To make croûtons, cut sourdough or Italian bread into half inch thick slices and spread one side with garlic butter. Lightly toast the bread in a toaster oven. When the toast is somewhat cool, spread the other side with garlic butter (or plain butter or EVOO), and cut into cubes. You can finish toasting the croûtons on a baking sheet in the oven or in a skillet at low heat, tossing every few minutes. I put a lid on the skillet when I toss the croûtons. Like Ann, I believe it is very crucial to make your own croûtons. The whole recipe is extremely quick and easy, despite the number of ingredients. After all, the blender does all the work. I've tried simpler recipes, and this one has become my favorite by far, and I make it fairly often. Generally I do not bother to coddle the egg, but you can if you are afraid of raw eggs. I think the lime juice takes care of it, however. I also switched to EVOO, simply because I have so much of it, but it does give the dressing an even more peppery flavor. I tend to like that, now that I'm used to it. Lars

At the restaurant, we used to cut up the leftover sourdough baguettes, drizzle them with lots of garlic butter (fresh garlic) and toast them on cookie sheets in the oven. They require monitoring! New prep cooks always burnt a pan or two up because they thought they could do something else while the croutons were toasting! I loved it if there was just a wee bit of burnt edge to them. The favorite nibble for waiters wanting to nosh was one of those wonderful, garlicky croutons dipped into a dish of our thick blue cheese dressing. Yum! I like experimenting with different breads for croutons. Rye bread makes wonderful croutons with a difference, as do wheat breads. Sometimes I like to make a batch of mixed bread croutons, it adds interest to a plain tossed salad.

Summer squash of all kinds should be a staple for veggie lovers. No peeling or removal of seeds required, very low in calories, great raw, baked, fried, in soups and casseroles and a large variety of baked goods, grilled, steamed, and stuffed. Heck...you can stuff and fry the squash flowers! It's also very good for you, packed with many hidden surprises and health benefits. Most people like the mild, nutty flavor of the summer squashes. I grow several different varieties of yellow (straight neck and crook neck), zucchini and patty pan.....7 in all....and each are unique in flavor.