Snack or Starter

Veggie Cheesecake

Zucchini Ricotta Cheesecake

This firm savory cake based on a recipe from Heidi Swanson is good warmed, room temperature or even cold and like an omelet or frittata can help transform extra veggies into something delicious. Experiment adding different combinations of vegetables. Pair it with a salad for a light supper.

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Fried okra

Roasted Okra

We received 7 or 8 okra seedpods in our farm share this week and neither one of us had ever tried it. We found this simple recipe online and my husband swears they taste like fried clams. Worth a try with zero mucilage, you can decide if you serve with tartar sauce.

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Cornmeal Spaetzle

Cornmeal Yogurt Spaetzle

Comfort food German style. I like to mix about 50/50 with some vegetables to up the fiber and good carb content. This version combines cornmeal and whole milk yogurt.

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Rosemary Snacking Nuts

Based on a combo of a 101 Cookbooks recipe for Brown Sugar Rosemary Walnuts and Tracy Abbott’s Spiced pecan recipe, this base can be twisted in countless ways. Love the addition of chopped figs, dates or gogi berries. Nice to have these on hand for snacking with an apple, to top yogurt or oatmeal or add to a salad.

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Broccoli Crunch

Broccoli Crunch Recipe

This was a new find on Heidi Swanson’s 101 Cookbooks food blog and is a definite keeper. I used the Brown Sugar and Rosemary Walnuts but think this would work with plain toasted walnuts or the almonds as well.

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Lettuces with shell peas, crispy bacon and bermuda onion

Lettuces with shell peas, crispy bacon, bermuda onion and blue cheese

Shell peas are in season and a quick blanch in boiling, salted water is all that they need to be ready for inclusion in a fresh salad adding a nice crunch and slight sweetness to balance against the onion bite and salt of the bacon and blue cheese. Balsamic makes a nice dressing choice.

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Mixed Greens with Purslane & Almond Crunch

At the Little Seeds booth at Saturday’s Troy Farmers’ Market, they had a mix of young spinach leaves and purslane, an herb that contains alpha-linolenic acid, one of the sought after Omega-3 fatty acids, and is said to have both anti-inflammatory and antibiotic properties – Had to try it and this salad was a hit.

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Homemade lemony ricotta

Homemade Lemony Ricotta

Rich and creamy with a light lemon scent and taste, this homemade ricotta recipe dates back to a 2006 Gourmet magazine. Quite easy to make at home, the exceptional flavor is worth the minor effort especially with a dish like Zucchini Carpaccio.

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Zucchini Carpaccio with homemade ricotta

Zucchini Carpaccio

If you have homemade ricotta on hand and a V-slicer or mandolin, you can put this salad plate together in 15-20 minutes. Slightly modified from a 2010 Bon Appetite recipe, this is a great way to use small zucchini and yellow summer squash.

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Old-fashioned Dinner Rolls

Old-fashioned Dinner Rolls

These are my favorite go-to, special occasion dinner rolls – like for Thanksgiving or a 4th of July picnic. Fluffy and soft both in texture and flavor, these rolls can pair with pretty much anything but are pure heaven on their own with a little sweet cream butter – hmmmm!

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