Heated Fried Artichoke Sub Sandwich

This, as Bruce would say, is a Julia special. I created this recipe based on what I had available. It reminds me of Greek or Italian recipes, but I haven’t ever seen a recipe similar to this one. Serves 2 to 4

Cool Yogurt Lime Sauce for Drizzling over Vegetables or Shrimp/Fish

I would love to give credit to the person who provided the inspiration for this yogurt sauce, but I can no longer find the recipe. Serves 6

Marinated Fresh Vegetables Cooked on a Griddle

This is more of a style of cooking than a recipe. The vegetable mixture could be many different types of vegetables and/or mushrooms. Serves 4 to 6

Macerated Stone Fruits with Lavender Honey Topped with Vanilla Honey Flavored Whipped Cream

I tossed this together using the flavored honey purchased in Golden, CO at Brojn’s Colorado Honey and the Palisade peaches and plums purchased at Heinie’s Market. This time of year, the peaches are so sweet and juicy. I didn’t take a picture of the finished dessert. Serves 4

Instant Pot Mushroom Risotto Rice

There are so many Instant Pot Risotto recipes on the internet, that I’m not sure which one I used as my base recipe. Serves 4 to 6

Guests Assembled Bruschetta

If you have a grill, this recipe is a simple easy appetizer for perfectly ripe tomatoes. Let your guest participate by assembling the bruschetta before eating it. Serves 4

Mediterranean Marinated Grilled Shrimp Skewers

This recipe is a modification of the Greek-Marinated Shrimp Skewers with Lemon Dill Sauce from Dishing Out Health by Jamie Vespa. I was busy entertaining, so I didn’t take time to take a picture of the shrimp skewers. Serves 4 to 6

Fresh Blackberries with Flaky Pie Crust Flowers

This recipe is a something I tossed together for a quick dessert. I had cut leftover pie crust from my slab pie into 1 1/2 inch flower shapes and baked them. The little flower shapes were buttery, crisp and crunchy which made them a delicious topping for fresh berries. Serves 2

Blueberry, Mango and Lemon Slab Pie

I decided to make a slab pie for a party I am going to tomorrow. I started with King Arthur Baking Company’s Blueberry Hand Pies and made a lot of modifications. I had blueberries in the freezer as well as mango chunks. I decided they would taste good together. I did some research to see […]

Leftover Roasted Vegetables Fittata

We had lots of leftover roast vegetables from the birthday bash for my father-in-law. Here is one of the recipes I made using the leftover roasted vegetables. (Carrots, eggplant, mushrooms, zucchini) This recipe is a modification of the “Basic Baked Fittata Recipe” from The Stay at Home Chef Blog. Serves 6