Last zucchini recipe?!? (Well at least until I get more, so let’s say the last one for the week). Besides getting summer squash, I also acquired some monstrous cucumbers. This time, rather than baking up a storm, I decided to go with something crisp and refreshing. Chelsey also picked up these bomb little knifes which slice beautifully, so I wanted to practice my chef knife skills. A little oil. A little cheese. A lot of seasonings. Big, crisp flavors and totally delicious!
Cucumber and Summer Squash Carpaccio
- Yellow Squash
- 1/4 cup macadamia nut oil
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- Sea Salt
- Blue Cheese
- 1/4 cup pecans
Another recipe with zucchini! I’m am down for making things that are tasty but easy to make. This little dish took me no time to scrape together. Plus it was pretty. I layered yellow squash, fading into the green zucchini. Boom, a beautiful little dish and plate. Without further ado another summer squash recipe, for those like me who have a lot of it.
Summer Squash Bake
- Yellow Squash
- Sea salt
- Cajun Seasoning
I am still working my way through all the beautiful zucchini I got at the last market and the donated squash from Aunt Judy. With such an assortment of yummy summer squashes, I’ve racked my brains to see what I could come up with.
When we went on an Alaskan cruise six years ago to celebrate my grandparents’ fiftieth anniversary I had a variety of chilled soups each night. From asparagus to cucumber to cherry. I have been looking for a time to play with chilled soup. What better time than with all this squash?!?! Here is the lovely result.
Chilled Zucchini Soup Continue reading
I hope everyone had a very fun, festive 4th! I spent the day baking of course. Friday’s are market prep day, so I spent the morning in a flurry of breads and cookies, before I found a small window for me to go to the parade with my nephews, mom and brother. Taking a quick reprieve to watch them is always a nice little treat. I even finished baking in time to squeeze in today’s post: a zucchini crumble.
A big part of what I love about the market is the connection. The connection to people. But also the connection to your food. I like knowing the people behind the garden, raising the cattle, collecting the eggs, raising the bees, picking the produce. The market is full of more than gorgeous produce finds. Behind each product is a unique person (group of people), family. I am so fortunate to be a part of this. You become a little community. You get to know your neighboring vendors. You help Continue reading
These are my lovely, lovely friends. Chels being a young, independent, life ass kicking home owner, means we have been having lots of family dinners together. The other night (the night pictured above) we decided to get fancy and make meatloaf cupcakes (as you’ll see below). These nights are kind of fun. Gathered together in the kitchen. Determining what we can create. What can we imagine and think of. Then helping each other out to make it all happen. Laughing, singing dancing, telling stories, daydreaming….whatever the moment brings. Then we can sit down in the living room and chow down. Ranting about what awesome cooks we are. Plus lots of moaning, in shear tasty pleasure.
Turkey Meatball Cupcakes with Sweet Potato Mash
- 2 lbs ground turkey
- 1 cup cashew meal
- 2 eggs
- chopped red onion
- 1 tbsp minced garlic
- 1 can tomato paste
- sea salt and pepper
- 4 slices of bacon
- 2 sweet potatoes
- 2 oz. Cream Cheese
- 2 oz. sour cream
- Chives to garnish
If you couldn’t tell from the picture this is one of my incredibly awesome grandmothers (oh and my spunky, bubbly cousin Angelica). She is one of the reasons I believe I love the kitchen so much. Gathering at her house with my family, cousins, aunts, and uncles for Sunday dinners are memories I treasure. How do you get so many people into a small space (especially with such a crowd of loud talking chatters. Excitement= voice raising. Or we just want to be heard and somehow out speaking and talking over one another is supposed to solve this)? I guess that is why family may drive you nuts sometimes, but they’re your family. And in my case the two crazy families I have are always there supporting one another.
Anyway, I digress. My grandmother used to make vinegar cucumbers growing up. Memories surge of surrounding the bowl, making a disgusted face as I push onions out of the way to find the perfect cucumber. Summer freshness. As I’ve mentioned lately, often in summer, I am not a big-time cooker. I want crisp, freshness. I don’t want to slave over a stove top or oven. Especially after spending a morning baking by a wall of ovens at work. Give me a fresh salad. Give me berries. And then the other day I thought: Give me cucumbers. Then I recalled a few weeks ago how I’d somehow ended up throwing some apples and cucumbers together. Thus was the birth of my own blissful version of cucumbers, with my own sweet little addition. Plus with age I have learned to appreciate the onion, and so it plays a star role adding a pop of purple in a sea of green. YUM!
Cucumbers & Apples in Vinegar
- Cucumber, skinned and thinly sliced
- Apple, diced
- 1/4 red onion, thinly sliced
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1/2 cup first-pressed olive oil (Note: I actually really wanted macadamia nut oil for this)
- 1 cup water
- 1 tbsp honey (from my cousin Beth’s hives)
This is one of my favorite things I made last week! What a good week of tasty eating and lots of greens. I spotted some beautiful swiss chard at Kate and Jason’s booth (yes another recipe with some of their produce), which I had to grab right away. But what to do with this bitter green? Upon searching the freezer I found some pasture-raised chicken thighs from L & A Farms. No-brainer. But how to fix the chicken? Somehow I found myself at Baesler’s with prosciutto in my hand. Hmm…again. I can make this work. I honestly think this is some of the best chicken I have ever made. Plus it paired nicely with the chard. And it was filling, I couldn’t eat the whole thing.
Swiss Chard with Prosciutto Wrapped Chicken
- Pasture-Raised Chicken Thighs
- Grass-fed Ghee
- Sea salt and pepper
- Swiss Chard