By Miriam, on July 27th, 2010
In the summer zucchinis and summer squashes grow like crazy in these parts. There’s only so much zucchini bread and summer squash stir fry a girl can take though. So I went to my Cooking with Heirlooms Cookbook and modified the Italian Zucchini Crescent Pie. I wasn’t sure why the recipe had mustard or used refrigerated crescent roll dough so I kept it in.
Cooking with Heirlooms is a great resource to find recipes for vegetables you find at the farmers’ market.
Ingredients
2 tbsp Minced garlic
4 cups thinly sliced Summer Squash (or Zucchini)
1 medium yellow onion, chopped
3 tbsp olive oil
Salt, to . . . → Read More: Summer Squash Crescent Pie
By Miriam, on March 23rd, 2010
This is one of my new favorite dishes, I’m excited for the excesses in the garden this summer of eggplant, tomato, zucchini and summer squash because it will be delectable with cheese and portobello mushroom. Be sure to save this recipe if you are vegetarian or seasonally vegetarian like I sometime am. I was quite proud of myself for making most of this recipe with organic vegetables, although at this time of the year they weren’t grown locally.
I found this recipe in the local supermarket, Hannaford’s, monthly Fresh publication. They recommend several of their store brand olive . . . → Read More: Fall Vegetable Gratin
By Miriam, on May 19th, 2009
This is one of my favorite meals to make with ground turkey. But you can use ground beef instead. For the breadcrumbs I crushed wheat chex because it was all I could find in the house.
1.3 lbs Ground Turkey (or Beef)
1 Large Egg Beaten
1/2 cup Bread Crumbs
1/2 cup Chopped Onion
2 Tbs Yellow Mustard
2 tsp Italian Seasoning, dried
1 tsp Salt
1 tsp Black Pepper
1/4 tsp Garlic powder
Filling:
10oz Frozen Shredded Spinach, Thawed and drained
1/2 cup Fat free ricotta cheese
1/2 cup Mozzarella cheese, shredded (may be low fat cheese)
Topping:
1/4 cup Tomato Salsa
Directions:
1. Preheat oven to 350 degrees F. Spray a 9 x 5 . . . → Read More: Spinach and Cheese Stuffed Meatloaf
