I envisioned this as a site for sharing — not only recipes from me, but recipes and tips from readers too. It’s a veggie time of year. How do you use fresh veggies in your recipes? Zucchini is a favorite of mine, useful in so many recipes — from appetizers, to salad, main course and even dessert. My mouth is watering thinking about chocolate zucchini cake. Add shredded zucchini to your favorite corn muffin recipe. Recipe suggestions to share? Have you tried chayote squash? Popular in south Florida vegetable gardens. Check it out.
This is so easy to prepare and very festive. A nice benefit is a gluten free option that tastes really good.
Servings: 8 Prep time: 15 minutes Bake time: 40 minutes
1 c rice flour or gluten free flour 1/4 t salt
1/2 c stevia 2 c cranberries (1 bag)
1/2 c chopped walnuts 2 eggs
1/2 c butter, melted 1 t almond extract
Preheat over to 350 degrees F. Grease one 9″ pie pan.
Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
Bake at 350 degrees F for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or vanilla or rum raisin ice cream.
No need to spend a lot of money purchasing guacamole when it is to easy to make.
2 large ripe avocados
1 T lime juice
1 plum (Roma) tomato, chopped
1 T chopped fresh cilantro, if desired
1/4 t salt
Dash ground red pepper (cayenne)
- Cut each avocado in half lengthwise around pit. Twist halves in opposite directions to separate. Scoop avocado flesh with spoon into medium bowl. Coarsely mash avocados with fork.
- Stir lime juice, tomato, cilantro, salt and red pepper into avocados.
- Serve guacamole with tortilla chips.
Sausage meat or hamburger
Brown rice or substitute quinoa or whatever grain works for you
Olives – sliced or a spoon of tapenade
Herbs to taste – rosemary, parsley, oregano, sweet basil, cumin, salt and pepper
Olive oil and balsamic vinegar.
Brown the meat and cook the rice. Then combine with the other ingredients. Serve warm or room temperature. Add some feta if you have it on hand.
So versatile – I love it.
Here is a delightful side or main dish for a picnic or anytime you are feeling like sharing the wealth from your garden, i.e., kale and cherry tomatoes. This is especially nice with chicken. It also works to add leftover chicken to the salad.
Prep: 10 mins Level: Easy Cook: 15 mins Serves: 12
1 pound bowtie pasta (farfalle) or whatever pasta you have on hand
3 T pine nuts or substitute chopped walnuts
¼ c olive oil
6 cloves garlic, minced
½ t salt, or more to taste
1 t black pepper or more to taste
Celery salt to taste
1 bunch kale, finely chopped
4 oz Parmesan cheese, shaved
2 T Balsamic vinegar
Cook pasta according to package directions. Drain, rinse with cold water, and add to a large bowl. Set aside.
In a large skillet, heat olive oil and garlic over low heat so that the garlic slowly infuses the oil. When the oil starts to cause the garlic to sizzle, stir around so the garlic doesn’t get too brown. When garlic starts to turn golden, add salt and pepper, stir, and set aside for 5 minutes.
I confess I used chopped walnuts and garlic powder, and the salad was still fabulous. My premise is always to use what you have and keep it simple.
After 5 minutes, pour the oil mixture (scraping the salt, pepper, and garlic) all over the pasta. Toss to combine and set aside.
Add kale and nuts to the pasta and toss it all together. Add Balsamic. Add Parmesan shavings and toss. Taste for seasonings and add more salt and pepper if needed.
Chill for at least 2 hours before serving or not. It’s great at room temperature.
(Hint: This is great warmed up and served as a hot pasta dish!)
Lots of basil in your garden? What to do? This recipe is a little different and so easy.
1/2 c Italian dressing (from a bottle or homemade)
1/4 c fresh basil leaves
12 slices French bread, 1/4″ thick (or consider cucumber or zucchini slices – use your imagination)
1 c salsa
4oz cream cheese
1 t grated Parmesan cheese
Place dressing and basil in blender container; cover. Blend to form a paste. Spread about 1/4 t of the dressing mixture onto each bread slice. Broil 4″ from heat about 1 minutes or until lightly toasted. Set aside.
Pour salsa into small shallow ovenproof dish. Place cream cheese in center of salsa; sprinkle with Parmesan cheese. Broil 5 minutes or until golden brown. Garnish with additional chopped fresh basil, if desired.
Arrange toast slices around edge of platter. Serve with cream cheese mixture.