Southern Twist on Hortopita

This recipe is an extreme modification of the recipe from the cookbook “Ikaria:Lessons on Food, Life, and Longevity from the Greek Island Where People Forgot to Die” by Diane Kochilas. I don’t know that she would even recognize it. This was a great way to change my leftovers from New Year’s Day into something new […]

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

Fresh Tomato and Basil Tart

This recipe is something I created after eating a fresh tomato tart at Sweet Basil Alabama in Florence, AL. It was so good that I wanted to make something similar. I had lots of fresh tomatoes and basil from my garden, so it was time to make a fresh tomato tart. Bruce said it was […]

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

No Cane Sugar Apple and Cranberry Pie

I created this recipe for Thanksgiving 2024. Bruce loved the tart and sweet of this pie. The cranberries add a bit of surprise tartness and a dash of a beautiful red color to this pie. Servings: 6 to 8 Makes a 9 inch pie

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