Oven-Roasted Stuffed Squash Blossoms

Oven roasting the squash blossoms, instead of frying, makes this a nice light summer dish. I’m lucky that my favorite grower at the farmer’s market is growing a squash variety just for its blossoms.  If you have them in your garden, pick your squash blossoms early in the day, and store in the fridge until ready to use.  Be sure to use the day you pick them as they have a short life.  They can be served as an appetizer, a breakfast dish, or lunch dish.  I’m eating mine with a green salad for lunch.  They’re versatile.

 

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Easy Blackberry Jam With Chia

Eating colorful berries is good for us. The dark color in blackberries makes them stand out in fruit salads and desserts, but it also indicates a high concentration of antioxidants. Research suggests that their vitamin content may help reduce your risk of heart problems, periodontal disease and age-related decline in motor and cognitive function. Blackberries are low in calories, virtually fat-free, high in fiber and rich in nutrients, making them a good choice for anyone trying to maintain or lose weight in a nutritious manner.

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Oven-Fried Green Tomatoes Gluten-Free

Fried green tomatoes are an old-fashioned Southern treat.  Traditionally, green tomatoes are sliced, rolled in corn meal, and fried.  I love the tangy flavor.  Back in my 30’s, I developed an allergy to cornmeal and switched to a flour dredging.  It’s still really good.  Then about 8 years ago, my doctor said my cholesterol was borderline high and I should stop eating fried food.  That’s when I developed my technique of breading veggies and meat, putting it on parchment paper on a cookie sheet, spraying with olive oil, and baking.  Still tasty but not fried and my cholesterol is great.  (I also strongly suggest you take fish oil daily to keep your cholesterol in check.)

 

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