Banana Muffins with Baklava Filling

I was reading the cookbook, “My Greek Table: Authentic Flavors and Modern Home Cooking” by Diane Kochilas, when I saw her recipe for Whole Wheat Baklava Muffins with Greek Yogurt. I didn’t have whole wheat, Greek yogurt, or pistachios. I did have plain yogurt and good substitutes for the rest of the ingredients, so here’s […]

Hot Pepper Sauce

This recipe was made using the peppers growing in my bucket garden. The recipe is based on the “All New Ball(R) Book of Canning and Preserving” Fiery Fermented Hot Sauce recipe. The “how to” was taken from the recipe for Fiery Fermented Hot Sauce. 1/2 quart

Roasted Corn Chowder

This recipe was inspired by the delish corn chowder recipe. I had roasted corn kernels in the fridge and needed to use them up. Corn chowder sounded nice and I had all the ingredients to make a delicious corn chowder. Serves 6

Goat Cheese, Zucchini, Cherry Tomatoes, and Basil Galette

This recipe is a modification of the Savory Zucchini Galette from King Arthur Baking site. I have lots of zucchini, cherry tomatoes, and basil from the garden. I wanted to find a recipe that would be delicious and make a great lunch with the lovely produce from the garden. Since Bruce has digestive issues with […]

Fried Squash and Squash Blossoms

Have you ever wondered if you could do anything with all the large squash blossoms? I love them fried to a crispy crunch. Serves 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

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

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