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Gazpacho Makes My Summer

Published on August 3, 2009 in food and recipes. 2 Comments Tags: , , , , , .

(I promise to post photos later!)

I really can’t remember the first time I ate gazpacho.  But I feel like I’ve loved it for a long time, and when I see lovely ripe tomatoes at the Farmer’s Market and it’s so stinkin’ hot, I have to make gazpacho.

I love it for a bunch of reasons.  I love being able to taste every single vegetable in each bite.  I love how it chills me right to the core.  And I love when it’s so spicy my eyes water.

After looking through a bunch of recipes, I made my own.  Mind you, this is not traditional, so you won’t find bread in this soup, but you will find seasonal ripe veggies.  If they aren’t ripe or local, they just aren’t worth eating.

Enjoy!

  • 4-6 large tomato chopped  – 1 cup put aside
  • 1 large cucumber – peeled and chopped – 1 cup put aside
  • 1 large red onion – chopped
  • 3 large stalks of celery – chopped – 1 cup put aside
  • 1 yellow pepper – chopped – 1 cup put aside
  • Cilantro (amount to your liking) – chopped
  • 1/4 cup Red Wine Vinegar
  • 1/4 cup Olive Oil
  • 1/4 cup Lemon Jiuce
  • 4 cups Tomato Juice (I use V-8, seems to have the most real food ingredients)
  • Salt and Fresh Ground Pepper
  • Hot Sauce

    • Makes about 8 servings.

Put chopped veggies and cilantro in a blender or food processor and pulse to desired consistency.  I do it just a wee bit of processing, I like to chew this soup and taste each vegetable in each bite.

Pour into a non-reactive bowl, add the Red Wine Vinegar, Olive Oil, Lemon Juice, Tomato Juice, salt and pepper / hot sauce to taste and mix together.  My blender and food processor aren’t big enough to hold it all, but if they are, you can put it all in and blend away.

I’m thinking about other gazpachos.  I’ve had a beet gazpacho that was so amazing I just can’t forget about, and it might be my next gazpacho….

There is LOVE in Pavlova…

Published on August 1, 2009 in food, recipes and Uncategorized. 0 Comments

Berry Pavlova

I first saw this in the fabulous food site – PlatetoPlate.com.  Then I saw a version in The Kitchn and thought, this must be a SIGN!  And I had to make it!

Berry Pavlova

This whipped up nicely.  The blackberries were picked on the way to school yesterday, surprisingly they made it another day, and I thought this would be the perfect ending.

Berry Pavlova

It was much lighter than I thought it would be, and the hard crust was nice and chewy.  And the whipped cream and berries, my, oh, my.  We all loved it.

Berry Pavlova

I was so excited to try this.  I was completely inspired by Plate to Plate’s version, but didn’t have enough ingredients on hand, so The Kitchn version worked nicely. I am looking for an excuse to make this again, I think it’s the perfect dessert.

Here’s how I made it: (from The Kitchn)

  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 cup heavy whipping cream
  • big bowl of the freshest (and most local) berries or fruit you can find

Preheat your oven to 275F.  Line a cookie sheet with a sheet of parchment or one of those fancy silicone cooking sheets.

With a hand mixer, beat the egg whites, when the egg whites get a little bubbly, mix in the cream of tartar.  When the egg whites firm up a bit more to soft peaks, add the sugar in slowly.  When you’ve got firm peaks, you are done.

Pour the meringue onto the parchment.  You can do one big one, or a bunch of little ones.  I made just one and it was about 3-4 inches high and just shy of the width of my sheet.

Bake for 45 minutes.  Turn your oven off and let the meringue sit in the oven until it is completely cool.

Right before serving, whip up your heavy cream.  Spread onto the cool meringue, cover, with berries.

My notes:

  • We ate this the same day I made the meringue, while it is hand downs one of  the most delicious things I’ve made, I think another day hardening up would have been better.
  • I’m glad I didn’t add any sugar to the whipping cream, the meringue is pretty sweet.
  • For just the 3 of us, this was too much, so the next time I make it, I’ll make 2  or more, so I can store what we won’t eat in one sitting in an airtight container.
  • I think next time I’ll try 1/2 granulated sugar and 1/2 confectioners sugar.  Just wondering how it would be different.
  • I love it with the berries, and I’m trying to think of ways to make it every season.  I love Plate to Plates toppings that include hazelnuts, berries, caramel and mint.  YUM!
  • This also totally reminded me of Angel Food Cake, glad I can make something like it without the pan.

Tomato Fennel Soup

Published on March 15, 2009 in food and recipes. 4 Comments Tags: , .

Tomato Fennel Soup

I don’t know about you, but whenever we have friends over for a meal, I experiment.  I have big ideas about food, and I see these special visits as the perfect opportunity to try something new.

I love tomato soup.  I love tomatoes.  I love fennel.  When I found this recipe, it was just perfect.  I made a big batch in the slow cooker.

Now, I did use store-bought canned tomatoes.  I know.  But the “fresh” tomatoes in the store have not been kissed by the sun.  But this had Rob and I both talking, we figured if we canned enough tomatoes this summer for the year, that would be a good thing.  Since we use tomatoes and tomato sauce in almost EVERYTHING, we figure 100 servings would get us through the year.  Ok Mom, how many tomatoes is that?

I started the day before, and roasted the fennel, then poured the fennel into the slow cooker with the tomatoes, broth and lemon juice, cooked is slowly for 4 hours, then let it sit over night.  When I tasted it this morning, I was so disappointed.  I tasted canned tomatoes.  OF COURSE!!!  ugh. I didn’t taste the roasted fennel that smelled so good the night before! I pureed the soup, added white beans and salt and pepper.  Still tasted like canned tomatoes.

Then, I made the Gremolata.  HOLY MOLY!  Such a bite!  Amazing.  This would surely save my soup.  And it did.  So delish.  I served the soup hot, but it could certainly be served chilled.  A total keeper, and it will be incredible at the height of tomato season.

Enjoy.  From Epicurious.com

I added white beans.  Served it with an asparagus and roasted garlic quiche and a lovely salad.  Brownies with salted caramel ice cream for desert.  YUM!

Soup

  • 2 tablespoons olive oil
  • 2 cups finely chopped fennel bulb
  • 1 28-ounce can Italian-style tomatoes, drained, juices reserved
  • 2 2/3 cups chicken stock or canned low-salt broth
  • 1/4 cup fresh lemon juice

Gremolata

  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fennel fronds
  • 4 teaspoons minced garlic
  • 1 1/2 teaspoons grated lemon peel

For soup:
Heat oil in heavy large Dutch oven over medium heat. Add chopped fennel bulb; sauté until tender but not brown, about 6 minutes. Add drained tomatoes; sauté 5 minutes. Add reserved tomato juices, stock and lemon juice. Cover; simmer 15 minutes. Puree soup in blender in batches until smooth. Return to pan. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

For Gremolata:
Mix all ingredients in small bowl.

Bring soup to simmer. Ladle into bowls. Stir spoonful of gremolata into each bowl and serve.

Ode To The Cookie

Published on February 23, 2009 in food and recipes. 1 Comment Tags: , , , .

If you’ve been reading along, you know that we’ve been cooking a lot together.  And making cookies.  I found a lovely recipe for sugar cookies, and the best part for us, there’s not much sugar in them.  It’s a super versatile recipe, you can add more sugar if you want, you can roll them, press them, mark them with and “I” and put them in the oven for Izzy and me!

I made a batch, and we only take off what we can roll thin with the rolling pin, and save the rest in the fridge for the next day.  Iz loves it (she’s not too into the sweet things).  I have a set of cookie cutters, yes, they are all Christmas shapes, but they are tiny, perfect for her hands and portion control, so we eat a lot of Christmas cookies.  Today, we rolled the dough into balls and stuck dark chocolate chips into the center.  DELISH!

Cookie Love

Here’s the recipe.  Enjoy! from allrecipes.com

INGREDIENTS

  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

DIRECTIONS

  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Time Together

Published on February 8, 2009 in family, food and recipes. 2 Comments Tags: , , , .

We’ve been pretty busy around here.  School, work, school, work, then finally the weekend!  Since I’ve started my full time job, we spend less time together as a family.  I love having my new job, I love the work, the people, it’s great.  Then there’s the mom-tug, and I can’t help but wonder what this means for my family.  My mind races back and forth, rests for a while on how good this is for all of us, all the while hoping Iz is happy with the arrangement too.

Movie Star

I’m pretty sure she is.  We’ve had a week or two of trantrums as soon as I would walk in the door, but they’ve seem to have subsided.  She’s pretty independent and fully confident.  She knows that I’m here for her and love her.  Makes me realize that starting her at preschool when she was 2 was the right thing (even though I lost sleep / was nauseous  over us being apart, and wondering HOW IS SHE GOING TO MAKE IT WITHOUT ME – but maybe it was how am I going to make it without her?).  She can totally handle herself in so many different situations, and she’s confident to know what to do when I’m not around.  It’s all good.

Twirly Skirt

So, now what to do.  It’s quality, not quantity, right?  You might have noticed, but we have a thing for food around here.  Food that we make. Nice slow food.  Food that we grow.  Healthy, complete food.  So we’ve been spending time cooking and we are having SO MUCH FUN!

Since I can’t start dinner at 3:45, and have maybe, 30mins to really make something before we fall on the floor when we get home, we’re making quite a bit on the weekends for the week.

Saturday morning, we made German Pancakes.

German Pancake

They are so easy to make, fun to watch and take less time to cook than our trad pancakes.  Izzy LOVED watching them puff up in the oven.  Iz has been a fantastic kitchen helper for as long as I can remember.  Now that she’s 4, I’m just blown away by her cooking ability.  She’s an excellent pourer, stirrer, cutter, and a super taster (except when there’s raw egg…).

The pancake was a hit, super yummy, and Iz and I even whipped up some whip cream, sliced up the strawberries and piled them on the pancake.

Dutch Babies

Here’s the recipe.  Enjoy!

  • 1/4 cup butter
  • 1 cup all-purpose whole wheat flour
  • 1 cup milk
  • 6 eggs, lightly beaten
  • 1/8 teaspoon salt
  • Nutmeg, Cinnamon, Vanilla Extract – all to taste.  If you like sweet, you can add 1/4 -1/2 cup sugar.  We don’t want sweet, so the nutmeg, cinnamon and vanilla was perfect for us.

Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium/large baking dish.  Keep an eye on it, you don’t want it to burn.

In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish.

Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown. These can puff up pretty high, so definitely cook these in the center and remove the rack above it.  And, if your dish is shallow, put it on a cookie sheet so it doesn’t fall to the floor of your oven.

To make the whipped cream, chill a medium mixing bowl in the fridge for 20 mins.  I use Heavy Whipping Cream, pour  a pint in the chilled bowl, using your hand mixer, mix at the highest setting until you like the consitency.  We don’t add sugar, but if you want it sweeter, add a bit of powdered sugar to your liking.

* I think this would be really yummy if you added crushed apples or mashed bananas too it.  You could even add a mashed butternut squash, YUM!  The possibilities are endless.


Flourless Chocolate Cupcakes

Published on February 2, 2009 in food and recipes. 4 Comments Tags: , , , .

I remember going to vegan restaurants and having flourless chocolate cake, the first time, not sure what I was going to get, I mean how good could cake be without flour.  REAL GOOD!  Yep, amazing.  If you’ve never had it before, make sure you try a taste somewhere, it’s a bite of amazing deliciousness.

I thought these would be a good idea for Iz’s birthday party, with some attendees not able to tolerate wheat.  And of course as usual, I like to experiment on unsuspecting guests, so I was a little nervous.  So, the day before Iz and I made a batch.  Izzy poured in all the ingredients, stirred together the melting chocolate and butter and kept asking when she could eat them.

The Most Amazing Cupcakes...EVER

I decided on a mini muffin pan.  The cakes would be rich, and while we could all certainly CHOW DOWN on these scrumptious bites, we didn’t need to, a taste is all we really needed. (But I’ll be making another batch any day now…).

Iz and The Magic Cupcakes

These are a happy treat.  No fat or calories because I made them in the mini muffin tin, super easy to make, and puts a smile on everyones face.  Along with a bit of chocolate.  Enjoy!

This is a great recipe.  Most of the recipes for Flourless Chocolate Cake calls for coffee.  No good for little kids, unless you are crazy.

Flourless Chocolate Cupcakes from Bakers Bites.

  • 14 tbsp butter (2 sticks minus 2 tbsp)
  • 7 oz bittersweet/dark chocolate (65 or 70%), chopped
  • 1 cup sugar
  • 4 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp cocoa powder

Preheat oven to 350F.

Lightly grease a cupcake pan or set 12 foil molds on a baking sheet.

In the microwave, working in 30-second increments, melt together the butter and chocolate in a large bowl, stirring after each time increment.

When melted, stir in the sugar and let the mixture cool for a few minutes before whisking in the eggs one at a time.

Once all the eggs have been incorporated, whisk in the cocoa powder and vanilla extract.

Pour batter evenly into prepared pan(s) and bake for 10 minutes.

Turn off oven and let cakes sit inside for an additional 10 minutes. Remove pan to a wire cooling rack and cool completely.

Use a spatula to gently turn out the cakes before serving.

Store any leftovers in an airtight container.

Makes 12.

** My notes:

  • I melted the chocolate and butter on the stove.
  • I filled each cupcake only 1/2 way.  If they overflow too much, the tops break off.  Which is ok, because someone has to eat the messed up ones, right?
  • I doubled the recipe, and made 12 regular sized muffins and 48 mini muffins.  We liked the outside cooked a bit longer, the sugar carmelizes and makes the outside a bit crunchy/chewy.  I’m still getting used to our oven, so I burned a few that were way back in the oven, and they were still delicous!
  • I started the day before, with a test batch.  These totally leak through paper cupcake holders, if you want to use something, use foil.  I cooked the mini ones without a holder (too much waste).
  • The batter held up great in the fridge overnight.  I took it out 2 hours before making them for the party.  I made them during the party so they’d be hot, it was easy, and I still got to talk to everyone.
  • Laminate this recipe and share it with all your friends, it’s AWESOME!!!!

Izzy 4.0 and a Birthday Quiche

Published on February 2, 2009 in food, Iz and recipes. 0 Comments Tags: , , , , .

Iz 4.0

Iz 4.0

It was pretty exciting.  Surrounded by family and friends, making, then eating really yummy food, opening thoughtful and exciting gifts.  It was a busy day.  But so much fun.

It Takes A Lot Of Practice To Blow Out Candles

Flourless chocolate cupcakes.  Yes, let me repeat that FLOURLESS CHOCOLATE CUPCAKES. Yum.  Oh, and the candles.  Totally cute, she blew and blew and blew, then finally aimed at the candles.

We Love Quiche

It was a special day.  Amazing for me too.  I can’t believe Izzy is 4 years old!  I mean, how did that happen?  Wasn’t it just a few days ago we were in the birthing center?  It’s been amazing to watch Izzy grow up to 4.  She’s an incredible human being, my very best friend, and totally inspires me.  I am continually amazed at her thoughts, stories and even jokes.

We have a lot of fun together.  Izzy and I made the above quiche.  You see we LOVE quiche.  (In case you weren’t sure.).

  • Izzy’s Birthday Quiche:
  • Pie shell  – room temperature(I sometimes make them from scratch, but this one was ready made from the store, it’s ok, you can do that.)
  • 6 eggs (1 separated, keep the whites in a separate bowl)
  • Tomatoes  – we used 2/3 pint of grape tomatoes – halved or sliced
  • Fresh Basil – 2-3 springs, de-stemmed and finely chopped
  • 1-2 cups grated cheese, we used cheddar, but mozarella would be yummy too!
  • 8oz or 1 cup heavy whipping cream – you could use any milk product here, non fat, low fat, half & half.  I like whipping cream, it makes the quiche fluffy!
  • Salt & Pepper

These are great served hot, warm, room temp or cold.  ENJOY!

Preheat oven to 350ºF.

I use a 10″ tart pan for a 9″ pie crust.  It fits, and there is no pastry shell waste.  Smooth pie shell into tart/pie pan.

Pour egg white in, paint (we use a brush, but I’ve used my fingers in a pinch) the entire pastry shell with the egg white. (this is so it doesn’t turn to mush once you pour the egg mixture in)

Place tomatoes in first.  I like pretty layers, and so does Iz  – see above.

Then sprinkle the chopped basil evenly over the tomatoes.

Sprinkle the grated cheese even over entire quiche.

In a separate bowl, mix all the eggs together, pour in the cream, mix well, add pepper and salt.

Pour well mixed mixture over quiche.

Place in the center of your oven.  Bake for 35-40 minutes or until the center doesn’t wiggle like jelly.

Wild Mushroom Risotto

Published on December 28, 2008 in recipes. 4 Comments Tags: .

Do you Facebook? (I can only suppose that soon Facebook will be a verb, just like Google).  I updated my status the other night with” Zanne is making Wild Mushroom Risotto with Roasted Zucchini”, and I thought I’d share the recipe.  (I did not take pictures, it went too fast, although there are leftovers in the fridge…)

I love making risotto.  It’s an incredible dish, very winter, so major comfort food in my book.  I love the flavor from the slow cooked ingredients, and I especially love it the next day.

Here are a few notes:

  • I make mine with sushi rice, because it’s usually what I have in the house, and it’s more affordable, especially at the Asian markets.
  • Always use a stock.  It’s where a lot of the flavor is going to come from.
  • Try making it the day before, the flavor is so much better the next day (making this an amazing leftover dish).

My recipe:

  • 8 cups of stock
  • olive oil
  • 1 red onion
  • 1/2 cup white wine
  • 2 cups of sushi rice or arborio rice
  • 1-2 cups of wild mushrooms (I use a dried mix), coarsely chopped
  • salt and pepper

Heat up broth and keep it hot.

Finely chop the red onion.

Heat up olive oil in a deep saute pan.

Sauté onions with medium heat until they are clear.

Pour in white wine.  Cook for 1-2 minutes.

Pour in rice, use a WOODEN SPOON (it won’t hurt the rice).  Stir in and mix with oil, onion, wine mixture, and cook for 1-2 minutes to make sure rice is fully coated and hot.

Ladle in 1/2 cup of stock, stir (with a WOODEN SPOON), until stock is fully absorbed, then ladle in another 1/2 cup.  After 2 more stock ladles, add dried mushrooms.  Ladle in the rest of the stock.  It should take approx 45 minutes.

Add salt and pepper to taste (I never do, I think the stock usually has enough salt in it, unless you make your own).

Serve it hot.

I usually serve my risotto with a roasted veggie and salad.  This time I chopped up 3 medium zucchinis, a medium red onion, tossed with olive oil, and roasted them at 450ºF for about 40 minutes.

There are so many wonderful risotto recipes, they are really fun to experiment with.  Enjoy!

Oh, The Things You Can Do With Butternut Squash

Published on October 11, 2008 in food and recipes. 1 Comment Tags: , , , , .

Ok, get your mind out of the gutter! Puhleaze…. I’m talking about cooking here, nothing else… seriously…

It is squash season, and I don’t think I’ve ever met a squash I haven’t fallen head-over-heals in love with. I’ve got a bunch in the kitchen, some acorn, some delicata, a spaghetti squash and a few butternut. I love them all for different reasons.

We are trying a bit of gluten-free and dairy-free at our house these days, I really wanted to make a gluten-free zucchini bread, but the zucchini didn’t look so good at the grocery store, and I couldn’t make it to the farmers market, so I decided to use the butternut squash. I like that it’s sweet, and I thought the kids would just love it.

Butternut Squash Bread

And they did, the above picture is of the last bite.  It went so fast and is so delicious I can’t even begin to tell you how good that makes me feel!  I don’t consider my self and “expert” baker/cook.  It’s something I love to do, but I feel that I just don’t know enough about the science of cooking to really, fully experiment successfully.  HA!  I did it.  I totally came up with the recipe, and it worked!

You should make it too.  If you don’t want to do gluten-free, you could totally use wheat flour, it would be yummy!

Butternut Squash Bread (Gluten-Free)

  • 1-1/2 cups Butternut Squash shredded (I cut my squash in half, put face down in a casserole dish, fill with about a 1/4″ of water and put in the oven at 450ºF for about 20 minutes.  This softens it so you can peel it then run it through the shredder easily)
  • 1 egg
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1-1/2 cup gluten-free baking mix*
  • 1-1/2 tsp xantham gum*
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp ground cinnamon
  • Zest from 1 lemon

In one bowl, combine squash, vegetable oil, sugar and egg, mix until blended.

In another bowl sift together, flour, xantham gum, salt, baking soda, baking powder, cinnamon and lemon zest.  Mix well.

Pour flour mixture into squash mixture, and stir together until well mixed and moist.

Pour mixture into greased loaf pan.

Cook at 325ºF for about 45-50 minutes until golden brown and fork comes out clean. (Make sure you check your time based on your pan.  This is not my forté, so stay close to the oven if you are not sure, burnt squash bread would be such a bummer! – in fact if anyone has a guide for cooking times based on pan sizes, i.e. – how to cook muffins instead of a loaf, please share!)

* You could totally use whole wheat flour for this as well, just eliminate the xantham gum.

I think what makes this bread is the lemon.  I’ll be making it with other veggies, but the lemon will always remain.

I had a bunch of shredded butternut squash left over, I made Elana’s Butternut Squash Latkes.

Butternut Squash Latkes

OH MY GOODNESS!  These were so delicious!  Another fabulous gluten-free recipe where you could sub in so many different veggies and get incredible results.  These absolutely melted in our mouths, went so quickly I couldn’t even get a shot on the plate!  We were eating them as they came off the stove.  This dish is so perfect for fall (any season actually), and we could eat them for breakfast, lunch and dinner.  The mix of onion and squash was ideal, and we liked the cispier ones with burnt edges.  We ate them with apple sauce.  I’m thinking that this is the dish I’ll be making for the holiday family gatherings coming up, 1 little squash makes a lot of food.

Cooking Wish List

Published on September 30, 2008 in favorites, food and recipes. 3 Comments Tags: , , , .

So I haven’t had the time to sew.  I did buy some embroidery tools, but my ideas are still brewing about where to dive in (and I’m still filling my sketchbook).  But I have been cooking.  Experimenting.  Reading tons of food blogs.

I bought a fabulous bunch of kale from the farmers market and made kale crisps from The Cleaner Plate Club.  It was absolutely wonderful, what we didn’t eat that afternoon, I put into a gluten free quiche.  It was not my most successful quiche. I made a rice flour crust and cooked the heck out of it.  Plus I added sugar and probably shouldn’t have for a quiche.  So more experimenting.  If anyone has a fabulous gluten free pastry shell recipe, please send it my way.

I have been bookmarking food recipes like mad.  Here are a few that I am dying to make:

Warm and Nutty Cinnamon Quinoa from 101 Cookbooks (Her cookbooks are on my wishlist in case anybody is interested in that sort of thing.)

Bourbon Peach Handpies from SmittenKitchen.  I made something similar with the kids, using some apples and they were great, but this recipe sounds YUMMY!  PS – this is totally fun to make with kids.  They make the cutest pies!  I didn’t take pics, I was too involved with the little hands and pie fixins, but they are a HUGE hit and a great way to involve kiddies in the kitchen.

Crispy Roasted Chickpeas from Kalyn’s Kitchen.  I don’t see these lasting too long at our house.

Grandma’s Grain Recipe from 101 Cookbooks.  When I introduced food to Iz I started with the Cereal recipe from Super Baby Food, and it was such a great cereal, I might try it again as well, but the book is in a box in storage!!!.  This recipe is perfect, just the way I like to cook, a handful of this, a handful of that.  It looks so yummy.

Herbed Summer Squash and Tomato Torte from SmittenKitchen.  I made something like this a few weeks ago, and I wasn’t as careful as I should have been preparing everything, so it didn’t turn out how I thought it would, but it was still delish.  I want to try again after another visit to the farmers market.

Summer Vegetable Pancakes with Basil Chive Cream from Eggs on Sunday.  I love veggie pancakes.  Comfort food, and perfect after a trip to, you know, the farmers market.

Quinoa and MushroomStuffed Zucchini from The Kitchn.  I love to try new things, and I have not yet toasted quinoa, I think Iz would love to eat this.

Enchilada Lasagne from Happy Herbivore.  I’ve been looking at a bunch of recipes for this and like this because of the no cheese factor (although I love cheese, I really want to cut back on the dairy at our house).  I love the ideas of layering food for cooking, especially when we have leftovers for lunch!

Cheddar Corn Spoon Bread from Cafe Johnsonia.  I love corn bread and this looks so warm and yummy.

What are you making?  If you have a fave dish or recipe, I’d love to try it!