I have real, live, crazy cravings for vegetables. Mountains of vegetables in every shape, size and color. I’m thinking I might be in the minority, but I genuinely adore them. I mean, how often do you hear someone say they’re craving bell peppers? Or see someone buying 8 zucchini at the market and a package of baby spinach so big it takes up the better… [Read more]
This fresh blueberry salad is all kinds of wonderful with it’s unique mix of savory, sweet, sour and salty flavors. There’s something to be said about a salad that hits on all these flavor points and has an abundance of contrasting textures. It’s a formula for success! The plump, juicy blueberries have a burst of natural sweetness that plays off the creamy, tangy feta cheese.
Every bite of this wholesome bread is jam-packed with flavor that begins and ends with bananas! The zucchini fades into the background and banana takes front and center stage. Together they add incredible moistness and replace the fat that is usually found in recipes like this – no butter or oil is required!
Slow-roasted fennel, grape tomatoes, onion, black olives and zucchini seasoned generously with Herbs de Provence and tossed with pasta makes an effortless meal full of all sorts of deliciousness. Chewy, al dente pasta is the perfect vehicle for showcasing the melange of soft, tender vegetables and aromatic herbs.
I was all set to make a simple “American” type goulash with ground beef, tomatoes, pasta and cheddar cheese until I opened up my crisper drawer and spied zucchini! And only a mere minute after my Dad asked me if I was making Italian goulash?! How’s that for fate? In the wink of an eye this dish came together.
A recipe that brings the end of summer harvest together with fresh corn, zucchini and basil in a creamy, luscious pasta dish. Given my love of fresh corn I knew the moment I laid eyes on this pesto recipe in bon appetit that I would be making it in some form or another. In the back of my mind was this subtle craving for zucchini… [Read more]