We picked 4 quarts of blueberries over the weekend. That’s a lot of blueberries. And we have thoroughly been enjoying eating them every time we open the fridge. But there are enough to make some fun dishes with them as well. The first was a celebration breakfast for our daughter when she returned from her…
Heirloom Tomato Salad with Feta Dressing
It truly is summer in my garden; my kitchen counter is once again filled with beautiful heirloom tomatoes from my garden. In working my way through the Monday Morning Cooking Club’s It’s always about the food cookbook (yes, the one my recipe is in), I came across this recipe for Heirloom Tomato Salad with Feta Dressing by…
Raspberry Smoothie
We went berry picking this weekend in the New York Catskills. We came home with copious amounts of blueberries and a sizable amount of raspberries (about a quart). I have plans for all the berries we don’t devour fresh (which we are doing a very good job of). If I have enough raspberries in a…
Blackberry Cheesecake Galette
Earlier in the week, I went for a walk at a township park in Pennsylvania. While there, I saw a woman picking blackberries for a pie. So during my walk I scoped it out, the park was filled with blackberry bushes! So I returned with containers, and filled a quart jar. What to do with…
Zucchini Pizza Casserole
I am sticking this on my blog again. I made this for dinner tonight and Cameron, who has become very picky recently, LOVED it and demanded seconds! That has not happened in a very long time. And I am tickled that it was with a zucchini-based dish. I used ground turkey this time and it…
Fried Potato Straws
I have finally gotten down making thin crisp potato sticks to go with Gheimeh (Persian Split Pea Stew – with or without Beef). The technique that seems to work best is to slice the potatoes with my mandolin. Then stack a few slices and cut them thinly lengthwise. Two russet potatoes make a whole lot of…
Rye Zucchini Sourdough Bread
It’s that time again. Zucchini time! Zucchini bread time! Only this time, there is a twist. I found a recipe that adds zucchini to my current obsession – sourdough bread. This version adds in rye flour. The result… A fairly perfect bread – crisp outside and soft, chewy inside. And it all starts with some…
Z’houg (Yemenite Green Chili Paste)
Wow, what a kick! One taste and I was immediately addicted. All I could think was, “What can I put this on? I want to put it on everything!” What caused this reaction? Z’houg, a Yemenite green chili paste I made with jalapeno peppers and parsley from my garden combined with garlic and a bunch…
BBQ Kale Chips
It’s a great year for the kale in my garden! And that is a good thing, because two of my daughters are home, and they LOVE kale! They especially like when I make kale chips. I usually make them simply with some oil and sea salt, but decided to try a BBQ flavoring…it was such…
Rutabaga and Quinoa Patties
I will admit to having 2/3 of a rutabaga sitting in my fridge for a few weeks. Finding a light summer dish to make with rutabaga was no easy feat. It is much more at home in fall/winter foods. But, not only did I find a summer-time dish, it is vegetarian for one daughter and…
