Aug 092014
 
Squash Casserole

This dish to me is more like a squash soufflé.  In the summer, it’s a great way to use all that fresh squash from the garden.  In this version I used half zucchini and half yellow squash, but any variety or combination works.   8 small  or 3 – 4 large squash, halved and sliced 1/2 medium […]

Jun 242014
 
Zucchini Cakes

These shredded zucchini cakes are great for appetizers or as a side dish. The cakes can be formed into large or small patties depending on how you want to serve them. 1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and […]

Mar 252013
 

The leeks in this risotto really makes the recipe a standout. This risotto would go very nicely with seafood! 5 cups of vegetable or chicken broth 8 ounces of trimmed leeks 2-3 cups mushrooms 2 tablespoons olive oil 3 garlic cloves, crushed 6 tablespoons butter 1 large onion, roughly chopped 1 3/4 cups risotto rice […]

Feb 032013
 
Risotto with Peas

The great thing about risotto is it’s versatility. Once you have mastered the cooking technique for this italian-style comfort food, the versions you can make are endless. This recipe is a simple basic risotto with parmesan and peas. Don’t get discouraged if it takes a couple of tries to get the rice perfect! 2 cans […]