This Middle Eastern Zucchini Dip can be a fresh addition to your crudités presentations this summer. As presented, it makes about 1 ½ cups, can be made a day ahead, kept in fridge until ready...
Taken from the August issue of Eating Well Magazine, this recipe is made in one saucepan and goes very well with grilled meats. For a little sweetness, add a handful of raisins with the...
This recipe, from Penzey’s Spice catalog, serves 4 easily and uses several squash and some of the herbs we should be getting this week.
Ingredients 2 medium zucchini 2 medium baking potatoes, peeled 1 medium onion 1 cup flour 1—1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 egg, lightly beaten Vegetable oil for cooking
This recipe comes from smittenkitchen.com.
From The Victory Garden Cookbook by Marian Morash, here’s a dessert recipe using squash that is fairly quick and yummy. Maybe this will bring the kids around to eating their veggies! The recipe is...
A delicious and simple start to a down-home Italian meal. This recipe yields 4 servings.
A CSA member, Julia Egan, sent us the following easy recipe for those yummy summer squash we are now beginning to savor. You can’t get much simpler.
This is a relatively simple recipe with very pretty colorful results when using multi-colored carrots. The original is from a Gourmet Magazine cookbook.