How many times have you complained about having too much zucchini? If you want to curb your zucchini production a bit, why don’t you eat the flowers? The flowers are tender and very tasty. The most common dish for them is fried, although there are lots of recipes for soups, pastas and quesadillas made with…
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…
This recipe makes good use of all those long-keeping vegetables that you have overwintered in your basement or garage. Use any vegetable that you have on hand. Choose vegetables for color contrast for a more colorful soup. Ingredients: 4 C winter squash (any variety), peeled and cubed 2 Tbsp olive oil ¼ tsp cayenne, or…
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.…
It’s asparagus season and hopefully you have more than you know what to do with and are able to share with family and friends. I use only the very top 5-6” of the spears. If any of the remaining stem is still tender, I save it to either dehydrate or make Cream of Asparagus Soup.…