This dish is the perfect combination of spicy and crunchy, a great way to use some of the zucchini in your garden. Ingredients: 2 Tbsp olive oil 1 lb zucchini, diced 1 med onion, diced 1 small bell pepper, diced 1-2 jalapeño pepper (depending on taste), seeded and diced 3 C tomatoes, peeled, seeded and…
This recipe is very flexible and so it will never get old. Use any vegetable you have on hand and any herbs or other flavorings that sound good, with cheese or without. I especially like this in the fall when I’ve brought in all my vegetables from the garden. It’s a good way for me…
When lemons go on sale in the winter, buy a whole bunch and preserve them. Preserved lemons will last a year, or more. At least that’s the theory. I don’t really know, because there are so many wonderful ways to use preserved lemons that they never last more then a few months in our house.…
(If you’re new to cooking with dry beans, read up on everything you need to know about dry beans here.) This is an Anglicized version of a traditional Indian dish. Feel free to add more curry if you like curry. If you use leftover rice and canned or frozen beans, this is an instant meal.…
This is our family’s favorite way to eat zucchini. It always gets rave reviews whenever I take it to potlucks. Serve it with sliced tomatoes from the garden and you have a complete and filling meal. Ingredients: 4 C sliced zucchini 1 C slice onions 1 C sliced carrots 1 can cream of chicken soup…
(If you’re new to cooking with dry beans, read up on everything you need to know about dry beans here.) This rich, earthy chili combines complex flavors for the perfect winter meal. If you put it in the slow cooker in the morning you do not have to soak the beans overnight and you will…