Herbed Latkes | From Dorot Gardens

I adore latkes!

They’re one of the things I look most forward to when visiting New York City in the winter. Skating in Central Park, cheese cake, and latkes!

But those trips come a little too infrequently for me, and there’s many more days I’m jones’n for a good latke. Luckily, I can whip up a batch pretty quicky to satify my cravings, but I’m always interested in learning a new trick or two.

Dorot Gardens is offering up a great recipe. Dorot Gardens was initially established in 1992, and is owned by Kibbutz Dorot in the southern part of Israel.

The kibbutz has more than 3,500 acres of field crops which are picked, and then immediately chopped, packaged and frozen in a unique fast freeze process. This ensures that they maintain their taste, freshness and nutritive value.

Behind that process and the great-tasting products it creates, the company has grown and expanded well over the years – to the point where today it is the largest supplier of fresh frozen seasoning products in Israel.

They are providing this recipe, which calls for a generous amount of Dorot Gardens Parsley, and my tastebuds are already anticipating how wonderful they’re going to be! Learn more about them, find some fabulous products, and find this and oodles more recipes at DorotGardens.com.

Ingredients:

• 2 lbs. russet potatoes, peeled 

• 1/2 onion 

• 6 cubes of Dorot Gardens Parsley 

• 1/2 tsp. olive oil 

• 2 eggs 

• Salt and pepper 

• Vegetable oil for frying

Instructions:

1. Place 2 to 3 large layers of paper towels on a cutting board and begin grating  potatoes and onion on top. Pick up the grated potatoes and onion and with the paper  towel into a large ball and gently squeeze out liquid, trying not to rip through the  paper towel. Place the grated potatoes and onion in a large bowl. Repeat as needed  until all of the potatoes and onions are grated and squeezed.  

2. In a small bowl microwave Dorot Gardens parsley cubes and olive oil for 1 minute.  Once cooled, add eggs and beat. Pour eggs into grated potatoes and use a fork to  combine. Season with salt 1 tsp. salt.  

3. Heat vegetable oil in a skillet, about 1/4 inch deep. Once the oil begins to shimmer  (about 325F-350F) take a small handful of the potato mixture and flatten it out on  the palm of your hand, making sure they are binding. Place them carefully in the hot   oil and fry on each side until golden brown, about 3-4 minutes per side. Keep an eye  on the oil temperature and adjust heat as needed to prevent latkes from burning or  under-cooking.  

4. Season with more salt and pepper as needed and serve with apple sauce and sour  cream. 

Cream Cheese Pumpkin Dip

Republished from October 2022

Need something that screams “Autumn!” to take to the PTA meeting, work luncheon, or other gathering? Didn’t have time to make your famous pumpkin loaf with cream cheese frosting? I gotchu!

This tasty cream cheese pumpkin dip takes just a few ingredients and a couple of minutes to whip up. It's creamy, tangy, pumpkiny deliciousness that every pumpkin spice enthusiast will love.

It's best served with the small. crisp ginger snaps that come in the bag, or the very thin Anna’s brand Swedish ginger thins… but neither could be found on local grocer shelves, so it's pictured with larger soft ginger cookies instead; just as yummy but unless cut into pieces might encourage double-dipping, a thing I know we’d all like to avoid! Apple wedges would also be an option.

Here’s how to make your own. Go ahead, take a dip!

Ingredients:

• 8 oz cream cheese (1 pkg) room temperature

• 1 cup canned pumpkin puree

• 3/4 cups powdered sugar

• 2 Tablespoons brown sugar

• 1 1/2 teaspoons pumpkin pie spice

• sprinkle of cinnamon

Directions:

In a medium sized bowl, mix all ingredients, except sprinkle of cinnamon, until well blended. You may use an electric mixer or immersion stick blender to make a smoother dip.

Transfer to serving bowl, sprinkle with a little cinnamon, and serve with your favorite fall cookie, cracker, or even crisp apple wedges!

Star Spangled Fruit Skewers

Headed to a 4th of July BBQ tomorrow and don't know what to contribute? Take these red, white and bluuuuue fruit skewers and watch folks rocket themselves toward the buffet table!

Made with ripe red strawberries, sweet white nectarines, and sensational blueberries, it's a sweet treat that agrees with kids, parents, and most dietary considerations. For a little added pizzazz, these are topped with an angel food cake star, but that's completely optional.

Serve alongside a super easy, super delicious cream-cheese fruit dip, to take the whole thing into outer space!

Serve with some sweetened cream cheese fruit dip for an extra explosion of flavor.

Ingredients:

For the skewers -

• Fresh Strawberries

• Fresh White Nectarines (Substitute marshmallows or cubes of angel food cake)

• Fresh Blueberries

• Angle Food Cake, sliced and cut into star shapes (Optional!)

• 6” bamboo skewers

For the fruit dip -

• 8 oz (standard package) cream cheese

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon lemon juice
  

Directions:

For the Skewers -

1. Wash fruit.

2. Remove stems and cut strawberries in half, if desired. Leave whole if you prefer.

3. Cut nectarines in wedges, peel, then cut wedges in half.

4. String fruit onto skewsers in a red, white, and blue pattern.

5. Top with star shaped angle food cake piece.

6. Layer on serving tray.

For the dip -

1. Beat the softened cream cheese in a mixing bowl until it’s smooth and creamy. 

2. Add powdered sugar and mix until well combined,

3. Add vanilla and combine

4. Then add in the lemon juice and beat until creamy, smooth, and irrisistable! 

Meringue Cookies

Oh yum! It’s been a minute since I enjoyed these sweet, crisp, lighter-than-air treats, so it’s about time, doncha think?

Meringue cookies were once a staple at fancy little gatherings like wedding and baby showers, recitals and receptions. No wonder, they come together pretty quickly - if you don’t count the hour plus they need to spend in a warm oven - and go down very easily!

They contain no flour or nuts so good for those who are intolerant of gluten and tree nuts - a shame if one has egg allergies though - and (I’ve heard) have only about 25 calories per cookie, so not going to bust anyone’s diet or New Year’s resolution!

There’s a short list of ingredients. The only one you may not have in a reasonably stocked pantry is the cream of tartar, which is important to stablize the egg whites so you get nice peaks. Not a lot of recipes call for it these days, but it’s also used in home-made playdough, so kitchens with kiddos will find another use!

You’ll want to use a metal or glass bowl to whip the egg whites, making sure it is absolutely dry when you begin. Also, separate the yolks from the whites over one bowl then transfer to your mixing bowl, even a bit of egg yolk can wreak havoc on your meringue, and cause it not to set as firmly as needed.

This recipe calls for 4 egg whites, and fluffs up enough to pipe about 72 little clouds of yum.

Ingredients:

• 4 egg whites - room temp

• 1/2 teaspoon of Cream of Tartar

• 1/2 teaspoon salt

• 1 teaspoon vanilla (use clear for white meringues)

• 1 cup granulated sugar

Directions:

1. Preheat oven to 225 degrees F

2. Line two baking trays with parchment paper (place a dollop of meringue under each before piping to hold in place.)

3. Place room-temperature egg whites in a metal or glass mixing bowl, use whip attachment on stand or hand mixer to mix into a froth.

4. Add Cream of Tartar and Salt to frothy eggs, continue whipping until soft peaks form.

5. Add Vanilla to soft peak meringue, combine well.

6. Begin adding sugar a little at a time to soft meringue, never adding more than the meringue can hold on the top (should not be heavy enough to sink) continue whipping and adding sugar until the cup is fully incorporated and the meringue is holding a stiff peak.

7. Transfer meringue to piping bag with large star piping tip. Pipe in rows leaving a little space in between for air to circulate.

8. Bake at 225 degrees for 1 hour. Leave meringues in place, turn off oven and allow to cool.

9. Meringues should be crisp all the way through. Test. If they still have moisture in the middle, return to 200 degree oven until crisp throughout.

10. Store in air-tight container until serving. (Meringues draw moisture and become chewy if left unsealed.)

You can also add flavors and colors! Try lemon or peppermint as the season or occasion calls for, or even dip your cooled meringues in chocolate. Mmmmmm.

Garlic and Sumac Roasted Broccoli with Sweet Dates

From the Live Life Deliciously cookbook, by Tara Teaspoon - comes this tasty selection perfect as a Thanksgiving - or weeknight dinner - side; Garlic and Sumac Roasted Broccoli with Sweet Dates.

Kids and adults alike will absolutely gobble this up!

My sis is always the one to bring a big roasting pan of veggies to our holiday gatherings but perhaps I’ll do her proud by tossing this together and serving it up alongside that beautiful bird this year.

Garlic and Sumac Roasted Broccoli with Sweet Dates
4-6 servings
10 Minutes Hands-On / 20 Minutes Total Time

Ingredients:

• 2 pounds broccoli

• 3 tablespoons olive oii

• 2 cloves garlic, thinly sliced

• 1 teaspoon sumac

• 1/4 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 4-5 dates sliced crosswise on the bias

Directions:

1. Heat oven to 450 degrees F. Place a rimmed baking sheet in the oven to heat while you prepare the broccoli.

2. Cut broccoli into small florets, slicing large florets in half. (You’ll need 6-7 cups of florets.) In a large bowl, toss broccoli with olive oil, garlic, sumac, salt, and pepper.

3. Carefully remove the hot pan from the oven and transfer the broccoli mixture to the baking sheet, using a rubber scraper to get all the goods bits out of the bowl.

4. Return pan to the oven and roast broccoli until tender and a bit charred, about 15 minutes.

5. Add dates and serve broccoli immediately.

For more information on Live Life Deliciously, and buy links to purchase your own, visit my Book Club blog HERE.

Melon Prosciutto Skewers

Summer is a time for backyard parties! You don’t even need to be celebrating anything more specific than the opportunity to gather outside under cloudless skies!

The next time you’re asked to bring something to share, consider these little tastebud tantalizers.

The sweet/salty combination will disappear so quickly, you’d think they were held together by a magic wand instead of a skewer!

Ingredients:

• 10 small wooden skewers

• 20 melon balls (or 20 cubes of melon) (about 1/2 of a cantaloupe)

• 10 fresh basil leaves

• 10 balls or cubes of fresh mozzarella cheese

• 10 strips of prosciutto

• * Balsamic Glaze for drizzling.

Directions:

1. Cut melon in half, discard pulp and seeds, use melon baller to make 20 balls.

2. Cut prosciutto in half length-wise to double the number of strips.

3. Rinse fresh basil springs.

4. Thread onto skewers in order of melon, basil, mozzarella, prosciutto, melon.

5. Drizzle with balsamic glaze.

6. Serve.

* Balsamic reduction/glaze is easily made by combining equal measures of Balsamic Vinegar and Honey. Heat over medium until mixture is reduced by half. Allow to cool then drizzle over skewers. (1/3 cup each is plenty for 10 skewers.)

Now that I’ve laid it all out for you, I’m going to pose a question… How delicious do you think this would be as a salad?

I’d make the melon smaller, by cutting the balls in half (or making smaller cubes), halving the fresh mozzarella, and tearing both the basil leaves and the prosciutto into bite sized pieces then combining. A drizzle of the reduced balsamic glaze just before serving sounds divine to me!

However you made it, I hope you’ll try this spectacular combination, it’s super yummy as well as being light enough for a perfect summer appetizer!

NNNNNanaimo Bars!

In the Pacific Northwest, the delicious Nanaimo Bar (so named for the city in neighboring British Columbia, Canada) is somewhat of a holiday staple.

It is three distinctly different layers of flavors and textures that melt in your mouth and make you think you’ve visited nirvana.

This lovely no-bake treat does require refrigeration lest it lose it’s layers and become a gooey lump (probably be just as delicious!) And although it usually makes its appearance in the winter months, someone had the brilliant idea of bringing it out at a recent garden party and sharing it as a cool but decadent delight in the heat of the summer; a move I wholeheartedly applaud and encourage you to copy!

The addition of sea salt sprinkled on the top layer made these mini morsels next level! Here’s how its done:

Ingredients:

Layer 1:

• 1 stick (1/2 cup) butter, softened

• 5 tablespoons unsweetened cocoa powder

• ¼ cup white sugar

• 1 egg, beaten

• 1 ¾ cups graham cracker crumbs

• 1 cup shredded coconut

• ½ cup finely chopped almonds (Optional)

Layer 2:

• 1 stick (1/2 cup) butter, softened

• 3 tablespoons heavy cream

• 2 tablespoons instant vanilla pudding mix

• 2 cups powdered sugar

Layer 3:

• 1 cup (about 6 oz or 1/2 bag) semisweet chocolate chips

• 4 tablespoons butter

• Shredded coconut, nuts, and sea salt for garnish

Directions:

Clear enough room in your refrigerator to hold an 8x8” (or similar) baking dish

Layer 1: In the top of a double boiler, melt 1 stick of butter, mixing in cocoa powder and sugar. Beat in the egg. Remove from heat and combine with the crushed Graham crackers, shredded coconut, and nuts. Press the mixture into the bottom of your 8x8 baking dish.

Layer 2: In a large mixing bowl, beat together butter, heavy cream, and vanilla pudding mix. Add the powdered sugar, beat until smooth, and spread the mixture over the bottom layer. Place in refrigerator.

Layer 3: Place chocolate chips and butter in a microwavable bowl. Heat 15 seconds at a time, stirring in between and allowing the chocolate to melt slowly. Spread over Layer 2. Sprinkle tops with your choice of crushed nuts, shredded coconut, and for some added zip, a little bit of sea salt. Place back into refrigerator.

When set, cut into bars or squares. Serve chilled. Your guests (or family, or office mates) will love you!

Roasted Butternut & Brussels Sprouts

I’ve been seeing so many delicious looking recipes combining roasted butternut squash with Brussels sprouts pop up in my social media feeds. I’ve even shared one to my Facebook page that looked particularly appealing (it included bow-tie pasta), but it wasn’t until my sister showed up to a family dinner with this side dish that I was able to try a fork-full, which of course led to several more fork-fulls!

It’s such a yummy combo and you can add or subtract a variety of things (like the pasta) to tailor it to your taste or the occasion. She opted to skip the pasta, because she knew there would be many other carb-loaded dishes. She also went with toasted pumpkin seeds because although pecans would work beautifully, my daughter (her neice) has a nut allergy and she wanted her to be able to enjoy it as much as anyone.

Here’s her tasty take on this year’s must-do side dish which included dried cranberries (c’raisins), feta cheese crumbles, toasted pumpkin seeds, and a honey-balsamic glaze:

Ingredients:

• 1 butternut squash peeled, seeded, and trimmed into 1” cubes

• 1-2 lbs Brussels sprouts, cleaned, trimmed and cut in half lengthwise

• olive oil

• kosher salt

• 1/2 cup dried cranberries

• 1/2 - 1 cup roasted pumpkin seeds

• 1/2 cup (or more!) feta cheese crumbles

for the glaze:

• 1/2 cup balsamic vinegar

• 3 Tablespoons honey (you may also use maple syrup or brown sugar)

Directions:

1. Toss butternut squash cubes in olive oil and a little kosher salt, then spread out on a baking sheet, being careful not to overcrowd. Roast for 20 minutes in a 400 degree oven.

2. Do the same with the Brussels sprouts.

3. While sprouts are roasting, prepare glaze by heating balsamic vinegar in small saucepan over medium-hight heat. Add honey, (or sweetener of choice) and heat through. When combination begins to bubble, turn the heat down to simmer until mixture has reduced by about half and has thickened. Take off heat and set aside.

4. When the Brussels sprouts have roasted, remove to large bowl and toss with balsamic glaze.

5. Add dried cranberries and mix well.

6. The roasted butternut cubes will be soft so to prevent them from falling apart, allow to cool slightly, then fold gently into the glazed Brussels sprouts and cranberries.

7. Sprinkle mixture with kosher salt to taste.

8. Top with crumbled feta cheese.

9. Add pumpkin seeds right before serving.

This dish is full of beautiful color, textures, and absolutely packed with flavor! It will be a welcome addition to any holiday table. Enjoy!

Rhubarb Compote

It’s rhubarb season!

These prehistoric-looking plants come into their full glory in late spring and if you are lucky (or unlucky) enough to have some in your garden, or your neighbor does, after the first few delicious pies and crumbles you begin to wonder… “What in the world do I do with it all?!”

This is about the time you find yourself offloading onto first grateful friends and then the unsuspecting masses - leaving bundles of the long red stems on porches and car hoods!

If you’re already tiring of sweet desserts here’s a recipe you may appreciate; Rhubarb Compote.

It is especially timely with Father’s Day around the corner as it adds something truly special to a masculine meal of savory pork chops pulled off the new grill he may have spent the day assembling!

The following recipe calls for honey, but it doesn’t make it sweet enough for my family’s liking. Feel free to add sugar or brown sugar to taste and also play with whatever ingredients you have on hand!

Sometimes diced green red or green bell pepper makes a tasty addition, as does a dash or two of soy sauce. It’s finding the right balance of sweet and savory that appeals to YOUR palate… so don’t be afraid to make it your own!

Ingredients:

• 2 Tablespoons +/- olive oil

• 1/2 small onion, (red or sweet) diced

• 1 clove minced garlic

• 4 large stalks rhubarb, cut into 1/4-inch pieces

• Juice of 1 large orange

• 1 teaspoon grated fresh ginger

• 1/4 cup of honey

• 1 teaspoon salt

Directions:

1. In a medium saucepan, heat the olive oil over medium-high. Add the onion, sautéing until tender and translucent. Add the garlic and cook for just another minute or two more.

2. Lower the heat and add the rhubarb pieces, the orange juice, and freshly grated ginger. Combine well, and cook, stirring occasionally until the rhubarb is soft and tender. Do not cook so long as to turn the rhubarb to mush, you want some soft chunks to remain.

3. Remove from heat. Add the honey and salt.

4. Give it a taste test. Sweet enough? If not, add more honey or some brown sugar. Needs balance? Add another pinch of salt.

5. Pull your chops from the grill and top generously with compote. Garnish with a spring of rosemary if you have it for a lovely presentation.

Bon Appetite, and Happy Father’s Day!

Bon Appetite, and Happy Father’s Day!

Teriyaki Salmon Skewers

Serving up a special brunch to Mom this coming Mother’s Day? Wow her with these tasty teriyaki salmon skewers on May 8th!

Super simple, super delicious, super special, after mixing up the teriyaki sauce, these come together quickly and are a complete show-stopper! They are rich in heart-healthy omega-3’s too! Serve with rice and your favorite veggies, or along side a mixed green salad for a full meal deal.

Mom - or any special lady in your life - will be impressed with your culinary skills and the care you took to show her that she deserves to be treated like the queen she is!

Serves 4

Ingredients:

• 1 tablespoon sesame oil

• 1 tablespoon minced garlic

• 1 tablespoon minced ginger

• 2/3 cup water + 2 tablespoons

• 2/3 cup soy sauce

• 1/3 cup sugar

• 2 tablespoons rice vinegar

• 2 tablespoons cornstarch

• 2 lbs boneless, skinless salmon cut into 1-inch cubes

• 8 - 8” wooden skewers - soaked in water for at least one hour to prevent burning

• sesame seeds for garnish

Directions:

1. Heat 1 tablespoon sesame oil in bottom of a small saucepan.

2. Saute the minced garlic and ginger over med-low heat, about 1 minute.

3. Turn heat to high, add the 2/3 cup water, soy sauce, sugar and vinegar and bring to a boil.

4. Reduce heat to low, stirring until the sugar has completely dissolved.

5. Mix the cornstarch with 2T water to dissolve, then whisk into sauce to thicken.

6. Simmer for a few minutes.

7. Divide sauce into 2 bowls, one for basting, the other for serving.

1. Toss salmon chunks with half of the basting sauce then thread onto skewers using similar portions for each skewer (about 1/4 of a pound each).

2. Arrange with space between each on baking tray and baste with more sauce.

3. Place under broiler for 3-4 minutes, turning once, and basting before placing back under the broiler to finish cooking, another 3-4 minutes.

4. Remove from broiler and sprinkle with sesame seeds before serving 2 skewers per person.

I know Mom is going to love this splendid and celebratory meal, and I hope it helps to make her day - and yours - a very special one.

I wish my own mama were here to spoil, but I’m sure she’ll be enjoying the equivalent of a Mother’s Day grand banquet in heaven. What a special gift we were given when we were given mothers! And equally, what a special gift it is to BE a mom.

Just one more way we’ve been blessed in this life full of blessings we live!

Soup's On! Pozole

Cold weather is soup weather!

Whether you’re coming in dripping wet or shaking off snowflakes (Where I’m from it’s usually the first, but occasionally we DO get some of the other stuff!) a comforting bowl of steaming soup makes all the discomfort Old Man Winter can dish out quickly disappear!

A favorite that can be thrown together quickly is traditional Mexican pozole (posole) - a rich, brothy soup made with pork (or chicken), hominy, and red or green chiles. 

There are countless variations on the theme, and that’s one of the best things about it. As long as you have a big can of hominy in the pantry (Since discovering this soup many years ago, I always do!), some left-over meat, and chicken broth, you can modify and make-do! Here’s a few links to recipes on the web: Posole Rojo, Authentic Mexican Pozole, and Chicken Pozole Verde.

The bowl pictured above used well-seasoned pulled pork that was left over from taco’s the night before.

It was made by sautéing some onion in butter, then adding a 32oz box of chicken broth, 25oz can of white hominy, half a pound of pulled pork, a 4oz can of diced green chiles, and half a cup of salsa. Bring to a boil, then reduce and simmer 15 minutes before ladling into serving bowls.

Garnish (load it on!) with shredded cabbage, diced green onion, cilantro, and a generous squeeze of lime juice. Add radish and avocado if you have it!

Grilled corn tortilla’s (or tortilla chips) make a great addition too.

Years ago my sister called and said, “Do you remember being served hominy when we were growing up?” My answer was no - but my mouth did, and it wasn’t a pleasant memory! We laughed, because that was her recollection too.

Our grandfather grew a lot of corn in his abundant garden, and we both remember him making hominy by soaking dried corn kernels in a concoction of lye… and while we don’t actually remember it being served to us, we DO remember the result had a very unpleasant texture.

All this to say that canned hominy in your pozole is nothing like my childhood memories! Instead, it is hearty, slightly chewy, and quite delicious!

So, throw a big pot of pozole together sometime soon, make it as mild or a spicy as you please, and you’ll soon experience comfort as ancient as the Aztecs!

Carrot Slaw

Putting dinner on the table during the darker months of the year always seems to be a rushed endeavor.

In the summer months when the sun is high well into the evening, and everyone is outside playing, I can move about the kitchen freely and holler for my family to come in when I’m ready for them. But now, it’s dark so soon after the kids get home from school that they are inside (often at the kitchen table doing their homework,) when it’s time to prepare the evening meal. The older ones often have things they need to hurry off to as soon as dinner is over and the younger ones need baths and bedtime routines. Can anyone relate?

I’ve got a few hacks to get a balanced meal on the table in a jiffy, and one of them is my mom’s carrot slaw.

Ingredients:

• 3 large carrots, peeled and grated (about 3 cups)

• 1 teaspoon apple cider vinegar

• 1/2 cup raisins or dried cranberries (craisins)

• 1/2 cup mayonnaise

• 1 teaspoon salt

• 1 Tablespoon sugar

• (optional) chopped walnuts, pecans, or sunflower seeds

Directions:

1. Peel and grate carrots,

2. Place in large bowl and toss with vinegar.

3. Add remaining ingredients and mix well.

4. Serve immediately or refrigerate.

This comes together in a jiffy with ingredients most of us have on hand. It’s colorful and textural, a few things kids always seem to like, and it’s tasty!

Toss it together for a perfect pairing to roast beef or a roasted chicken, pork chops or round steak. (My folks used to tell me eating carrots would help me see in the dark… maybe that will help entice a little that is hesitant to try new foods.)

Enjoy!

Oodles and Oodles of Zoodles!

Zucchini growers know this truth, there are always waaaaaay too many zukes.

Most of us end up resorting to a sort of “ding dong ditch” with our over-abundant harvest - we hang bags of them on neighbors doorknobs and fence posts, place them on car hoods, and we put them in mailboxes; anywhere we know you’ll find them and hopefully EAT them! They are gladly given “gifts” from the garden (and relief from the constant worry of “what do we DO with them all????”)

Fellow produce producers, I’m here to help. When you’ve baked your last zucchini loaf, broiled your last zucchini spear, fried your last zucchini medalian, zoodles is the answer to all your, “what do I do with them now?!” zucchini questions.

There are many different “zoodle” makers out there and prices vary, but most are under $20 and come with a variety of attachments that can be used with other veggies too. Find them at any store that sells kitchen goods (Walmart, Bed Bath & Beyond, Target, Fred Meyer’s, etc.) I love mine, and the kids get a kick out of turning the little crank handle and watching it spit out long twisting threads of zucchini noodles.

We quick fry them in hot oil and either eat them as a side dish, or sometimes I’ll add shrimp, chicken, or pork and it becomes a meal-in-one. It’s got none of the carbs traditional noodles have, and loads more nutrients and fiber, so I feel pretty good about eating them along side a thick slice of homemade sourdough bread. (How’s that for rationalizing bad behavior?)

The best part is, we can go through pounds and pounds of our prolific little problem and save our bewildered neighbors the consternation of what THEY are going to do with the dozens of donations they’re finding on their doorstep daily!

Here’s a quick recipe if you’d like to try it out:

Ingredients:

• Oodles of zoodles

• Enough oil to coat the bottom of a fry pan - I’ve been using avocado oil, but you can use olive, coconut, or sesame oil - whichever you prefer.

• Your favorite seasonings; salt, pepper, garlic, or any ethnic blend. (I like to pair Tex-Mex with shrimp, Italian for chicken, and Asian with pork.)

Directions:

1. Heat oil in a fry pan large enough to hold your portion of zoodles * Note - the zoodles will reduce in size by about 1/2, you may want to work in batches for a large serving.

2. Gently drop zoodles in hot oil, so that you hear a definite “sizzle”, allow to brown/caramelize before turning - approximately 2-3 minutes.

3. Season with your favorite mixture. It can be as simple as salt and pepper, or you may decide to spice things up a bit with garlic, cayenne pepper, or an Italian, Mexican, or Asian blend.

4. Turn gently once or twice, until zoodles have become translucent and are cooked through - less than 5 minutes.

5. Serve as a side or add grilled shrimp, chicken, or pork for a satisfying all-in-one main.

Your zoodles, your way. Oodles of ‘em! I hope you enjoy!

Fresh Corn, Tomato, & Cucumber Salad

This colorful salad recently appeared at a family gathering.

Amongst delicious, but not the healthiest choices, (yes, I’m talking to you, bratwurst, Doritos, and potato salad!) it was a fresh, welcome addition to the early summer banquet table.

It’s easy to mix together, and you can adapt it to whatever you’ve got in the fridge.

Use the olive oil and vinegar you’ve got around. Regular, extra-virgin, rice, white wine, red wine, whatever. Try the recipe’s “secret ingredient” of Montreal Steak Seasoning (a dry mixture of salt, pepper, paprika, garlic, and who knows what) or substitute your favorite seasoning blend. Add avocado, rinsed and drained black beans, scallions if you don’t have red onion, mozzarella cheese, or feta crumbles… Add sunflower or roasted pumpkin seeds just before serving if that tickles your fancy. Your salad, your way.

Here’s the recipe for the one pictured!

Ingredients:

• 1/4 cup olive oil 

• 3 tablespoons rice vinegar

• 3 generous tablespoons McCormick’s Montreal Steak Seasoning (or salt and freshly ground black pepper to taste)

• 2 cans of whole kernel corn, drained, or 6 ears fresh corn cooked, cooled, and cut from cob (about 4 cups)

• 2 cups grape or cherry tomatoes, halved

• 2 large cucumbers, peeled, and diced

• 1 large red bell pepper, seeds removed, diced

• 1/2 large red onion, diced

Directions:

1. Whisk together the oil, vinegar, and seasonings in a small bowl.

2. Combine corn, tomatoes, cucumber, bell pepper, and red onion in a large bowl.

3. Pour the vinaigrette over the veggies and toss to coat.

4. Let stand for about 10-15 minutes then give a taste test and adjust seasonings if needed, adding salt, pepper, garlic or others (Italian blend) to your likings.

5. Serve.

Fresh, light, and healthfully delicious. Go ahead and indulge in the other picnic favorites, but leave a little room on that flimsy paper plate for some of this goodness!

Perfect for your Father’s Day, 4th of July, or any summer gathering.

Dandelion Jelly (Sunshine in a Jar!)

A few weeks ago I shared a post about dandelions to my Facebook page - It garnered over one thousand comments! Many of them were about dandelion jelly. I was intrigued.

I looked up a few recipes and sought the professional services of one of the top dandelion pickers in the country, (my almost three-year-old granddaughter, Rosalie,) to gather the necessary ingredients. Dandelion heads, lots of them.

Rosalie acquired her picking skills very early on and knew, by some deep intuition, that stems were absolutely unnecessary to the task, because she’s never bothered with them. It’s the big beautiful yellow bloom that we’re after, and wow, did she deliver!

If you have no interest what-so-ever in dandelion jelly, you’ll still delight in the photographs my daughter Shaylah took of her pretty little dandy plucker. They make my heart melt.

But if you ARE interested in how to make dandelion jelly, or as i like to call it, Sunshine in a Jar, read on:

Ingredients:

• 1 Large Bowl of Dandelion Heads

• 4 cups Boiling Water

• 4 cups Granulated Sugar

• 2 Tablespoons Lemon Juice

• 1 packet Fruit Pectin

• Steril Jelly Jars, Lids & Rings

• Water-Bath Canner (and all supplies necessary to making jams and jellies: funnel, ladle, jar lifter, etc.)

Instructions:

1. Pick a good sized bowl of clean, fresh, dandelion heads - no stems needed. (Make sure these are from an area free of herbicides, pesticides, animal droppings, and auto exhaust.)

2. Next, cut or pinch off the bottom of the flower - the green bit that holds the petals together - until you have two heaping cups of dandelion petals.

3. Place in a jar and pour 4 cups of boiling water over the petals.

4. Let cool then put a lid on the jar and place in refrigerator over night.

5. The following day, strain the dandelion tea from the petals, squeezing out all the liquid possible. Place the liquid in a stock pot on the stove, and dispose of the petals.

6. Add the lemon juice and packet of fruit pectin to the tea and bring to a boil.

7. Next, add the 4 cups of sugar to the mixture and bring to a boil again, boiling 1-2 minutes.

8. Using a funnel. ladle the hot mixture into clean, sterile canning jars, place clean, sterile lids and rings on them, and tighten to just finger tight.

9. Place in a water bath canner and process 10 minutes.

10. Remove from water bath and place on kitchen towel. letting rest and set for the next 24 hours.

Keep and enjoy some for yourself and distribute the rest as springtime gifts to family and friends.

Everyone will love a little bit of sunshine in a jar!

It tastes a lot like honey with a hint of citrus, and is great on toast, english muffins, or scones!

And it’s sooooo much fun to make with little ones!

Special thanks to Rosalie for her pro picking skills, to Shaylah for the beautiful photographs, and to baby Alice, for cooperating long enough for her mama and big sister to complete the job!

Zucchini Fritters

I recently hosted a cooking demonstration on a big boat in a bigger sea.

It was a cruise ship actually, and I was in the middle of the Caribbean, chatting away to a group of Delilah enthusiasts about my kids, my life, my farm, and my love of cooking!

I shared my Zucchini Fritter recipe with everyone, and then we taste-tested the result! Mmmmm.

Perhaps it was the excitement, the sea air, the energetic participants… but oh my, they were delicious if I do say so myself!

It will soon be zucchini season, so here’s the (easy!) recipe if you feel like giving them a try:

Ingredients:

• 2-3 medium zucchini, grated

• 1 small to medium onion, finely diced

• 1/3 cup all purpose flour

• 2/3 cup Panko bread crumbs

• 1/2 cup grated Parmesan cheese

• 2 large eggs, beaten

• 3 cloves garlic, minced (or 2 tsp garlic powder)

• salt, freshly ground black pepper, and paprika to taste (or use about 2 teaspoons of seasoning salt)

• 4 tblsp olive oil

Directions:

1. Place grated zucchini and diced onion in middle of a square of cheesecloth, or a clean kitchen towel, and squeeze to drain as much moisture from the vegetables as you can. Set aside.

2. In a large bowl, combine flour, Panko, Parmesan cheese, garlic, salt, pepper, paprika (or garlic powder and seasoning salt,) then add the zucchini and onion and stir well.  

3. Add the 2 beaten eggs to the batter just before frying, and mix until evenly combined.

4. Working in batches, heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Gently drop mounds of the zucchini batter into the skillet, about 2 heaping tablespoons at a time; flatten slightly with the back of a spatula.

5. Fry until cooked through and golden brown; approximately 2-3 minutes per side. Remove to paper towels, then to serving dish.

6. Serve warm as an appetizer, side, or light lunch/brunch. Use your favorite aioli sauce or plain yogurt for dressing.

Roasted Brussel Sprouts with Balsamic-Honey Glaze

My oldest son hosted our Thanksgiving dinner this year. Well, what I really mean to say is that my daughter-in-law hosted Thanksgiving dinner this year.

While Isaiah works hard to provide for his family, so does Riely, and let’s face it, she’s the one that does the majority of the holiday prep.

Nearly 40 guests were invited into their gorgeous new home, where we feasted on not one, but two, delicious smoked turkeys. I brought the mashed potatoes and pumpkin dump cake; all other the sides, salads, and desserts were provided by the rest of the grateful guests.

The roasted Brussel sprouts with a balsamic-honey glaze were a stand out!

Ingredients:

• 2lbs Brussel sprouts, trimmed and halved.

• 1/4 cup Olive oil

• 1 teaspoon each:

  • garlic powder

  • thyme

  • oregano

  • paprika

  • black pepper, and

  • sea salt

• Glaze

  • 1/4 cup Balsamic vinegar

  • 1/4 cup Honey

Directions:

1. Place prepared Brussel sprouts in a large bowl, toss with olive oil and seasonings until evenly coated (add or subtract seasonings as you desire, you know me, I use recipes as guides!)

2. Spread seasoned sprouts on a shallow baking pan and place in preheated 425 degree oven.

3. Meanwhile - combine vinegar and honey in saucepan and heat until mixture begins to reduce and thicken.

4. Roast sprouts until tender and some have begun to blacken - about 25-30 minutes, turning occasionally.

5. Remove from oven, drizzle glaze over the top, stir to coat and return to oven for approximately 5 more minutes.

6. Serve hot.

7. Add cooked bacon or sausage crumbles to the roasting mixture if desired.

Even the kids gobbled these tasty little morsels up! They are super easy to prepare and a nutritious side to any family meal, but fancy enough to serve at your holiday dinner party!

(If you’re as lucky as me, after dinner you’ll get a live musical performance! Because, while my son may not be a domestic wonder, he - and our good friend Sharif - can sure play guitar and sing!)

Enjoy!

Mexican Style Beef Pot Roast

Judging by all the comments on my Facebook page, it is still very much winter in most areas of the US. It's been predominantly cold, wet, and dreary at the farm as well, so we're still in hibernation mode.  Bring on the comfort food!

This dish, tried, tested and appropriately adjusted by Steve Made, is a delicious infusion of the classic pot roast bursting with south-of-the-border flavors.

(Pulled, the meat works beautifully for burritos or tacos too!)

Ingredients:

2 – 3 ½ lb beef pot roast
1 lb baby potatoes
3 large carrots, cut into bite sized pieces
1 tsp black pepper½ tsp salt1 large sweet onion, chopped
1 20 oz can red enchilada sauce, medium spice (or as spicy as you like it!)
1 10 oz can diced tomatoes
1 4.25 oz can diced green chilies
1 15 oz can pinto beans, drained and rinsed
1 15 oz can corn, drained
1 2.25 oz can sliced black olives, drained
* Suggested toppings: Sour cream, Green Onion, Cilantro, Lime Slices, Avocad

Instructions:

1. In a 6 quart crock pot pour ½ cup of the enchilada sauce to cover the bottom.
2. Add roast and top with salt, pepper and remaining enchilada sauce.
3. Cover and cook on high for 6 hours or until beef is tender.
4. 2 hours into cooking process, turn over pot roast - add potatoes, onions and carrots.
5. In the last hour of cooking add pinto beans, corn, black olives, diced tomato and green chilies.
6. Garnish with sour cream, green onion, cilantro, sliced avocado, sliced lime and/or fresh squeezed lime juice.

Ole'