Showing posts with label Squash--Summer. Show all posts
Showing posts with label Squash--Summer. Show all posts

Sunday, June 29, 2014

Zucchini Cake with Honey Cream Cheese Frosting

Frosted Zucchini Cake Floating on White Plate
Squash Never Looked So Good

Recipe by Leslie and Robin


Anyone who has grown zucchini knows the agony and the ecstasy of a bountiful harvest. Even when planted near other squash or in a square foot garden, zucchini tends to entangle the entire area. It crowds out all other plants. Tiny zucchini hide beneath large leaves and become huge monsters in no time. That’s why this recipe was written. My beloved ex-roommate Leslie perfected it throughout two growing seasons—a number of decades ago—when our garden zukes were going crazy. I’ve enhanced the honey flavor by adding a bit of salt and sugar. The cake is extremely moist, without using a lot of oil. Maxing out the zucchini content does the moisture magic.

Thursday, October 11, 2012

Shrimp Stir Fry with Zucchini and Tomatoes

Plate of Stir Fried Shrimp with Zucchini and Tomatoes
Shrimp with Seasonal Veggies

Recipe adapted from Weight Watchers


Shrimp! So delicious and healthful, and so confusing to buy sustainably. The Monterey Bay Aquarium Seafood Watch website identifies 13 different categories for shrimp harvests, varying in country of origin and fishing method. Plus there are several species in each category. Sometimes a species can have several common names, and sometimes you’ll find a common name at the store that’s not on the list at all. What’s a consumer who’s concerned about eating shrimp sustainably to do?

Sunday, September 16, 2012

Southwestern Three Sisters Stew

Bowl of 3 Sisters Stew with Sour Cream and Cilantro
Healthy & Delish, with or without Garnish

Adapted from Cooking By Moonlight


If someone told me that I could only cook from one cookbook for the rest of my life, I’d choose Karri Ann Allrich’s “Cooking by Moonlight, a Witch’s Guide to Culinary Magic.” Perfect for seasonal cooks, this book contains full menus with recipes for every moon (month) of the year, including a special section for blue moons. Chapters on developing seasonal intuition, stocking a moonlit kitchen, using herbs and spices magically, and even love foods lead the mind to endless possibilities. Also, every single one of the recipes is absolutely fabulous. I would love to meet this woman!

Wednesday, August 29, 2012

Grilled Vegetables & Grilled Peaches

Plate of Grilled Veggies and Container of Peaches
Zucchini, Padrons, Hungarians, and Peaches

Recipe by Bruce


It’s almost Labor Day. I know, I know, end of summer is coming too soon, just like last year. But we have one more holiday, and several more grill-friendly weekends before we need to winterize the BBQ. Late summer produce is cheap and plentiful…so let’s get grillin’…veggies! All types of summer squash, eggplant, sweet and hot peppers, and onions are classics. Peaches make a yummy dessert at barbecues, with or without vanilla ice cream. Grilled corn is delicious, but remember that it’s typically genetically engineered (a GMO) when grown commercially. GMOs have not been well tested for safety. Buy corn from your local farmer or organic market if you don’t grow it in your backyard.

Sunday, July 15, 2012

Quick and Easy Chicken Soup

Bowl of Chicken Soup
To Your Health

Recipe by Robin


Summertime colds seem so counterintuitive and unfair. Staying in bed shivering under blankets while everyone else is outdoors playing in the sun, swimming with the kids, or sipping cocktails at a barbecue just doesn’t seem right. So the other day when I felt a bit under the weather, I chose to nip the virus in the bud. In addition to getting extra rest and drinking ginger tea and lemon tea, I made chicken soup.

Monday, June 25, 2012

How to Microwave Steam Vegetables

Broccoli in Baking dish with Lid
Preparing to Steam Broccoli

Method by Robin


Summertime has just begun, and already it’s time to get out of the kitchen. Heat waves are sweeping the US and kids are out of school. We’re motivated to simplify meals and contemplate a vacation break. Conserving personal and planetary energy while preparing our veggies is a natural.

Easy salads of mixed greens are good choices; add a few strawberries if you like. Cole slaws and other cabbage slaws are also good bets. Raw veggies with dip are another cool idea. And for simple cooked veggie preparation, try microwave steaming as a cooler and energy-saving alternative to conventional steaming or boiling.

Sunday, January 15, 2012

Spicy Tomato Poached Fish with Veggies

Plate of Spicy Fish with Veggies
Spicy Fish With Veggies

Recipe by Robin


According to WebMD, three ways to lose weight are to eat protein at every meal, spice food up so it’s more satisfying, and eat more veggies. This recipe incorporates all three. Many of us are ready to eat lighter fare after the holidays, so I thought this recipe would be perfect for January.

Tomato Juice, Bell Pepper, Leek, Zucchini, Herbs
Red and Green Ingredients
Originally I came up with this idea to use up the spicy homemade tomato juice that our CSA supplies to us in winter (made in summer with their tomatoes). While I have used two summer veggies, zucchini and bell pepper, this recipe still seems wintery because it’s a hot and spicy fish stew that’s warming on cold days.


Tuesday, October 18, 2011

Summer Squash in Fresh Tomato Sauce

Summer Squash with Fresh Tomato Sauce Plated
Squash and Tomatoes: A Winning Combo

Recipe by Robin


If someone told me that I could eat only two vegetables for the rest of my life and let me make the choice, I’d choose yellow squash and tomatoes. When I was a teenager, my mother and I would eat all-vegetable dinners straight from the garden on hot summer evenings. These always included sliced fresh tomatoes and steamed and mashed crookneck squash with butter, garlic salt, and pepper. These meals inspired me to take up organic gardening a few years later.