Stuffed Squash with Brie, Cranberries and Greens

Cranberry, Brie and Greens Stuffed Squash

Fresh cranberries, brie and greens come together to make a festive and flavorful filling for kabocha or acorn squash. The cranberries add a tangy pop of sweetness to the gooey brie, tender greens and mild-mannered squash. The best bite is when you dig deep and not only get the creamy greens but some of the…

Read More »

Side Dish Saturdays: Twice Baked Butternut Squash

Twice Baked Butternut Squash

Butternut squash with sour cream, smoked paprika, a dash of cinnamon for good luck and chives. Just like a twice baked potato, the squash is roasted first, then the flesh is removed and beaten with sour cream and seasonings. It goes back into the squash shells with a sprinkling of bread crumbs for a second…

Read More »

Creamy Zucchini Cheese Soup

Creamy Zucchini Cheese Soup

Zucchini are still growing in my garden! Baby ones and blossoms too. Late bloomers.  Not that I mind one single bit. Zucchini has a permanent place in my life all year long. Yep, I’m the person buying those sorry looking zucchini in the middle of winter that were trucked in from who knows where. If…

Read More »

Zucchini Ribbon Salad

Marinated Zucchini Salad

Have I told you how happy I am zucchini season is here? If I have, I hope you’re not sick of hearing it! It’s early in the season and surely I will be professing my adoration again. Did you know you can eat zucchini raw? Well, you can and it is delicious! In case you…

Read More »

Blueberry, Chicken and Spinach Salad

Blueberry-Chicken-Salad

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…

Read More »

Oven Fried Zucchini Chips with Basil Dipping Sauce

Oven Fried Zucchini Chips

To make these ‘chips’ sliced zucchini is dredged in milk and coated with a seasoned Parmesan and bread crumb mixture then oven-fried to a lovely shade of golden brown. Crunchy on the outside and creamy in the middle, they are an excellent stand-in for french fries or onion rings.