Every morning I eat my breakfast cereal over a cooking magazine. My husband thinks I’m crazy to eat food and read about it at the same time, but it works for me. Heck, maybe I am crazy, only time will tell! I recently came across the idea to make zucchini into a pesto. I turned from the table, looked at my pile of garden zucchini on the counter, and immediately marked the page for later! My lemony zucchini arugula pesto is great as a dip or a spread! Continue reading →
This month’s theme for the recipe redux was to avoid heating up the kitchen by using a cool cooking appliance (ie not the oven). I love my big slow cooker for soups, but I don’t eat many soups during summer. The zucchini in my garden have been plentiful for a few weeks now, at one point I had a pile of 14 on my kitchen counter! Therefore, zucchini boats were in order. To fit in with the redux theme, I made slow cooker Italian lentil stuffed zucchini boats! Continue reading →
Back when I posted my Lentil Loaf recipe I told you all that meatloaf was a favorite food of mine as a child. Well, my other favorite food was lasagna. Mom would always ask us what meal we wanted to have for our birthdays, and I always chose lasagna. Now I make a veggie version, and I love this small batch veggie lasagna because it only makes 4 servings. With only two of us in the house, we don’t have to eat lasagna until we are tired of it! Continue reading →
Happy New Year everyone! This is my first post of the new year, and I’m so excited to share my plans for the year. As I shared in my best of 2016 post, I recently made a move into a house where I have lots of space. Now that I have space, I’m very excited to be able to establish a large garden. Last year I joined a CSA because I knew I wouldn’t get a garden planted in time. I did get to grow a few plants, but this year I want to see the garden expand with lots of vegetables, including some spring and fall crops. One of my favorite veggies to grow is zucchini, which is the inspiration for today’s recipe. Zucchini corn and bean enchiladas are simple and easy, especially if you have zucchini growing in your garden. Continue reading →
Tacos have always been a food staple of mine. Before I started blogging, tacos only came in one form, traditional. The kind with a classical taco seasoning. This Lentil Pecan Taco is my current day version of that traditional taco. After watching many other fantastic bloggers play with the idea of what a taco should be, I have ventured out and found many more uses for tacos. This grilled zucchini black bean and corn tacos recipe is a summertime favorite! Continue reading →
Right now I have a large bowl of zucchini, summer squash, eggplant, and cucumber sitting in my kitchen. It’s a true sign of summer. Ample fresh produce requires me to be on my toes with recipe ideas, so that none of it will go to waste. The best recipe will use multiple pieces of produce, two birds one stone kind-of thing. This Zucchini Burgers with Quick Pickles recipe was delicious, simple and the burgers freeze well so you can make extra for later! Continue reading →
Even though it seems early in the season, the farmers market has had zucchinis for weeks now! I finally picked up a few to whip up this delicious enchilada zucchini boats recipe. This dish is a great way to get lots of veggies, and is still a balanced meal full of rice, beans, and flavor! Continue reading →
I know I said that I was going to embrace fall. Yet here I am posting about summer vegetables…still. At the farmers market this morning there were still so many yummy summer vegetables to enjoy, I couldn’t help myself! There were a few butternut squash, but I have all winter to enjoy the long lasting squash (which is another great vegetable to roast, by the way). So there you have it, summer roasted veggies with my special seasoning blend!
I wasn’t kidding the other day when I said I was trying to get my fill of zucchini before the season is over. I’m even putting it in my desserts! Ha! If you have never tried zucchini in a baked good, like zucchini bread, or these chocolate muffins, you’re missing out. The zucchini keeps these muffins moist, which is important to consider when baking with whole wheat flour.
I am trying to savor all the zucchini and summer squash I can right now because I know the season will be behind us soon. These quick growing squash varieties are my favorite kinds of squash. I love the fresh mild flavor and their versatility; you can put them in with almost anything!