Tag Archives: simple

Roasted Zucchini and Tomatillo Salsa Verde

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By this time of the summer, anyone who has a zucchini plant (or two… I never learn) in their garden is starting to get desperate for some creative ways to use zucchini. Sure, there are recipes for zucchini bread, sauteed zucchini with a bit of garlic and butter, zucchini ribbon salad, more zucchini bread, zucchini quesadillas, stuffed zucchini, grilled zucchini, and the list goes on… But, once they’ve all been made (twice), it’s time for something new.

Yesterday, I picked the first few tomatillos from our garden. I hadn’t intended to start picking the tomatillos yet, but the kiddo started grabbing a few off of the massive plant. I didn’t want them to go to waste, so I picked a few more of the larger ones and decided to make some roasted salsa.

While I was out there, I discovered 8 (yes, e-i-g-h-t) new zucchini on my plants. I’ve already had my share of raw zucchini ribbons, zucchini bread, and an assortment of other zucchini recipes. I’ve also frozen 16 cups shredded zucchini to use later in the year. So, I decided to try adding some zucchini to my salsa. It worked beautifully.

I roasted the zucchini and tomatillos with some jalapeños and poblanos (from the garden!) as well as some onion and garlic. The zucchini rounded out the salsa and added a touch of sweetness. It also helped stretch my few precious tomatillos into a generous batch of salsa for dipping!Continue Reading

Homemade Naan with Grilled Vegetables and Tzatziki with Anolon Advanced Bronze Cookware

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This is a sponsored post written by me on behalf of Anolon. As always, all opinions expressed are entirely my own.

I was recently given a chance to test-drive some of the Anolon Advanced Bronze hard-anodozed nonstick cookware and develop a recipe that’s perfect for summertime on the go. The cookware is durable (you can even use metal tools!) and I found that it heated evenly and yielded great results.

When it comes to summer recipes on the go, I like to keep things simple. I prefer food that can be made ahead of time and assembled when it’s time to eat.  I used the 11-inch covered deep round grill pan to make both homemade naan and grilled veggies. Topped with a homemade tzatziki sauce and crumbled feta cheese, the simple homemade ingredients transform into a flavorful summer meal on the go. It’s especially good for an afternoon at the pool or a family picnic!Continue Reading

Chocolate Cherry Granola

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Sometimes I find that the actual writing of a blog post is the hardest part. This week, that is certainly the case.

I made this granola earlier in the week… I even managed to find the time to take some photos (hooray for nap time!), and got them processed and ready to go.

Since then, however, I’ve barely had a moment to even think about writing a few sentences and sharing the recipe. I’ve got a little girl who doesn’t want to sleep and wants to be held all day (which, while sweet, isn’t very practical when I’m trying to get things done!). And, I’ve also got a few other projects going on this week. It’s all good stuff, but sometimes I find that sitting down to write falls through the cracks.Continue Reading

Simple Beet Greens Frittata

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I’ve had a garden for quite a few years now, but I feel like I’ve turned a corner with this summer’s garden. In the past, I’ve mostly grown peppers, tomatoes, and herbs. There have been a few other random things thrown in there, but it’s always been the usual “small garden” items.

This summer, we added an additional raised bed to the garden along with new in ground beds, as well.  Since I have a bit more space to work with, I decided to try my hand at a few new things this year.  In the spring, I planted some beets and broccoli in one of our raised beds. I wasn’t sure how they’d do, but I saw the packs of organic seeds at the nursery, and I knew I had to give it a try. They are two of my favorite vegetables, and they’ve always been ones that I look for at the farmer’s market.

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This week, I harvested my very first beets and a small head of broccoli. I couldn’t be more excited about it.  Of course, with all of the news about climate change, it makes sense to eat locally and organically. And, there’s nothing more local than the back yard. But, there’s more to it than that. There’s just something about growing your own food. I can’t quite put my finger on it, but it’s something that I think everyone should try.

As the kiddo grows up, it’s really important to me that she learns where our food comes from. We belong to a local CSA, and I plan to take trips to the farm so that it all becomes real to her. I frequently take her to the farmer’s market with me so that it becomes a natural thing to her. And, of course, she loves to help me in the garden. I hope that being a part of growing the food that we are eating and knowing the farmers at the market will help her to appreciate the food that we have and have a healthy relationship with food. She may only be a toddler, but I don’t think it’s ever too early to start.

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Simple Beet Greens Frittata
Serves 2 – 3

When you’ve worked hard to grow your own veggies, you don’t want any of your hard work to go to waste.  This frittata recipe is a simple and tasty way to take advantage of the lovely dark leafy greens on the tops of your beets. Don’t toss them aside, they are full of nutrients!

The kiddo likes to dip her frittata bites in a bit of ketchup (no HFCS, organic). I prefer to sprinkle mine with a bit of queso fresco and add a generous drizzle of hot sauce.

  • 1 tablespoon garlic herb butter
    (or 1 tablespoon butter + 1-2 cloves garlic, minced)
  • 2 cups chopped beet greens
  • 4 eggs
  • ¼ cup whole milk
  • Kosher salt
  • Black pepper
  • Queso fresco (optional)

Melt the garlic herb butter in a small (approx. 10-inch) oven-safe nonstick skillet over medium heat. Add the chopped beet greens, and saute until the greens have wilted into the pan.

Meanwhile, whisk together the eggs and milk. Add a generous pinch of salt and some freshly ground pepper. Pour the egg mixture over the greens in the pan.  Stir to distribute the greens evenly in the eggs and then cover the pan and reduce the heat to medium low.  Cook covered for 5 – 7 minutes, until the eggs start to puff up, but are still a bit runny on top.

While the eggs cook on the stovetop, preheat the broiler to low.

Place the pan under the broiler for an additional 4 – 5 minutes, until all of the eggs are cooked and the top is slightly golden.

While the frittata is still hot, sprinkle with crumbled queso fresco, if desired.  Serve warm or at room temperature.

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Blueberry Lemon Buttermilk Sherbet

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This morning we had popcorn for breakfast. I am still in my pajamas. As I write this, the kiddo is sitting under my desk shredding pieces of paper that I hope and pray aren’t actually important.

I’m not sharing that because I’m particularly proud. I’m sharing because I’ve always said that this site was an honest glimpse into my life, particularly into my kitchen. And, I intend to keep it that way.

It’s blogger conference season, and I’ve been watching from afar this year… At least, I’ve been watching from afar when I actually find a few minutes to scroll through my Twitter feed or look at Instagram photos. It doesn’t happen as often as it used to.

Watching conferences and blogger events happen in my absence brings up a variety of feelings, though perhaps not the ones you would expect. Surprisingly, I’m not all that envious or jealous of those in attendance. Rather, I find myself feeling both motivated, overwhelmed, and guilty all at the same time.Continue Reading