If you are looking for a way to sneak in leftover veggies, this is your recipe! Very tasty. Adapted from Simply in Season, this isn’t a difficult recipe but adds some veggies that at least I wouldn’t have thought to put in there. Start out by sauteeing 2 cloves of garlic, an onion, and a green pepper (all chopped of…
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Blueberry Coffee Cake
Ah, the blueberry. Full of antioxidants. Grown right here in Michigan! In fact, Michigan leads the nation in blueberry production, producing 32 percent of the blueberries eaten in the U.S. In 1998, the state produced 49 million pounds of the small, round berry. Check out www.michiganblueberries.com for more fun blueberry facts. I purchased some blueberries from the Farmer’s Market, and…
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Chard Cheese Bake
Oh, the lovely Swiss Chard. When I first started joining CSAs, the greens often went to waste. There were only so many I could chop for scrambled eggs. The second year, we split a share and I usually gave them to our share-ers. After cooking them for-ever, my friend decided they hated greens. Then, I took a “cooking with greens”…
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Bounty Rice
Adapted from Simply in Season. Here’s a helpful hint: If you’re not sure whether the pepper you got at the CSA is sweet or hot, even if you’re pretty sure it was from the sweet pile, don’t bite it to find out! Bounty Rice is another skillet meal brought to you by our Mennonite friends. I’m noticing a lot of…
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Zucchini Bake
Adapted from Summer Squash Bake, Simply in Season, p. 136 This dish should have been a snap to throw together. Ingredients: 6-7 cups shredded zucchini, 1 small minced onion (I substituted 1 bunch green onions) 1 can condensed cream soup, 1 cup yogurt, 1 cup shredded carrot (mix together in a bowl) 2 t oregano, 1 C cooked chicken (optional),…
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