Several years ago I shared a traditional sweet zucchini bread. As much as I like that, sometimes I want something different. Today’s recipe is a moist, savory muffin that’s perfect at breakfast, lunch, or dinner time. The muffins are filled with zucchini, onion, garlic, roasted red pepper, ground Parmesan. and sun-dried tomatoes. They’re vegetarian.Read More
It’s August with all its summer heat. Today’s recipe is a simple sauté of two of the season’s most bountiful crops, fresh corn kernels and zucchini. Nothing beats the fresh taste of vegetables. The classic sauté begins with butter. I am using 1/2 butter and 1/2 olive oil. For vegan, use vegan butter and/or olive oil. Olive oil adds a rich flavor to the buttery veggies.Read More
Happy Memorial Day to everyone in the USA. Take time today to remember those who gave their lives to keep us free.
A frittata is an Italian egg dish. Unlike the French quiche, a frittata does not have a crust. Today’s recipe adds fresh spring vegetables to the egg and milk. You can adapt this frittata recipe to add many types of vegetables. If you roast root vegetables in the winter, use left overs in a frittata. Summer is a great time for all types of fresh garden vegetables. This dish is perfect for breakfast, brunch or lunch, and even a light supper.Read More
Today’s dish of summer’s fresh, firm zucchinis and tomatoes sliced and topped with cheese is a perfect side or even main entree. When the garden gives you lots of great vegetables, make a tasty gratin. Classic gratin is fresh vegetables baked with a layer of cheese. My recipe is slightly different than the classic sprinkling of Parmesan. I’m adding thin slices of mozzarello between the rounds of tomatoes and zucchini before sprinkling with Parmesan. The result is a beautiful, yummy dish that hits the spot with flavor and ease. Today’s recipe serves 4 as a side dish or appetizer and 2 as a vegetarian entree. I think it is perfect to accompany garlic herb grilled salmon or grilled chicken. For a meatless meal, serve with bread or rolls and a salad with a lemon vinaigrette.
I enjoy fresh baked fruit or vegetable quick breads. (Quick breads are made without yeast.) One of the bonuses you get from baking is having a breakfast ready to eat with a hot beverage. Let’s face it, a lot of mornings I don’t want to spend a lot of time fixing my first meal of the day. Today’s recipe is a moist zucchini quick bread with lots of flavor. Zucchini not only has a ton of health benefits, but it is composed largely of water which release during baking to keep your baking extra moist. You can’t taste any zucchini in this recipe but you will get the most delicious bread.
Summer is a time of bounty for those who grow vegetables. Even if you don’t grow your own, the fresh veggies are filling the supermarkets. One of my favorite veggies is summer squash. Yellow, green, or white, I am a fan. Read More