Have you noticed at most farmer’s markets the zucchini is one of the most inexpensive items for sale? I don’t garden but I’d imagine they are easy to grow and yield prolific results. When we walked up to our market on Saturday and realized we had a total of 10 dollars in cash to spend, I ended up with a whole heck of a lot of zucchini.
When I made these for the first time it was because I found a recipe in the King Arthur Flour cookbook that I thought could be adapted to the ingredients I had on hand. I liked that only 1 stick of butter was needed to make an entire pan of cookie bars (this is abnormal, in case you didn’t know). Why have I made them several more times? Because they’re memorable.
These little guys are a hybrid blend of sweet scones and flakey, fluffy biscuits. With the jam center and some fresh whipped cream and strawberries, they’re a simple and adorable dessert.
I find that appetizers tend to fall in one of two camps. On the one side, there are the myriad mayonnaise- and cheese-loaded dips that taste delicious but leave you with the sinking suspicion that you just ate a day’s worth of calories. On the other side, you have to healthy choices like crudités with yogurt dip—definitely lower in calories but also lower in fun.
I know some of you might disagree with me, but I personally believe that red meat has its place in a healthy diet if you enjoy it and it makes you feel well; it provides nutrients such as B vitamins, zinc, and iron, not to mention a boatload of protein. If your budget allows, choose grass-fed, locally raised meat, as it’s better for the environment and your body. My husband, though generally happy with how I cook for our family, wishes we ate more red meat. If this sounds familiar, consider this salad. Under 300 calories per serving but he doesn’t need to know that.
We eat a lot of organic eggs in my house—and not just for breakfast. Though fried and scrambled eggs go best with toast and fruit, a poached egg is a posh and impressive variation that goes well on almost anything: atop dressed micro-greens, pasta, even burgers. They require a bit of kitchen panache, but once you’ve got the technique down there’s no end to possible uses.
You know what’s nice about food? Our tastes are constantly evolving. My mom and I, for instance, have always disliked mushrooms no matter how they were cooked. In the past few years (and, oddly enough, independently of each other) we both realized that when they’re sauteed up in olive oil and salt until they’re tiny and dark brown they’re OUTSTANDING. Cue most kids/teenagers vs. any and all vinegar.
We are big fans of pancakes and they make the appearance during “breakfast for dinner” pretty frequently. This is the batter I almost always use – beautifully healthy, 100% whole wheat and simple to make up. The leftovers get frozen in bags of two and the recipient is usually my two year old. She LOVES pancakes and I feel great about giving her these. I know there are frozen pancakes/waffles in the freezer aisle at your grocery store, but I guarantee you the ingredient list doesn’t read like this. When I have the time I will make up an entire batch just for the freezer; breakfast for at least 8 mornings prepared in fifteen minutes – gotta love that.
4th of July is my favorite summer holiday. The weather is perfection and the summer is just getting into full swing – so many good times left before fall arrives. I wanted to share some recipes that would work for your parties and BBQ’s! Have a great weekend and be safe!