Salsa Verde

We planted tomatillos in our garden for the first time this year and I loved them so much I hope we never have a garden again without them. The crisp, bright taste of fresh salsa verde has a lot to do with this love. This recipe earned me raves at the two potlucks where I shared it,Continue reading “Salsa Verde”

Grilled Spiced Okra

  I’m a subscriber of and sometimes writer for the fantastic food magazine The Local Palate. So I’m always excited when one of their recipes becomes a keeper in my kitchen. This dish took the okra from our garden and turned it into spicy, crispy, Indian-leaning goodness. Inspired by a Local Palate recipe from Chef StevenContinue reading “Grilled Spiced Okra”

Fried Okra

This summer, we grew okra in our garden for the first time and came to discover how much we loved it. While there are certainly healthier ways to eat this summer veggie, I don’t think there are any tastier ways. The crisp of the corn meal and the slight sweet of the coconut oil turn this intoContinue reading “Fried Okra”

Mint Pesto

  Mint grows like a weed, so finding a tasty use for all that herb feels satisfying. Try this twist on traditional pesto alongside lamb kebobs or steak. Slather it on your baked potato or thin it with extra lemon juice and olive oil for a simple salad dressing. I brought my three favorite pestosContinue reading “Mint Pesto”

Traditional Basil Pesto

  If you grow basil in your garden, at some point in the summer you’ve got way more than you can eat in salads or on sandwiches or even steeped into tea. That’s when you know it’s time to make pesto. I made three pestos on my local TV mid-day show, Daytime Blue Ridge. For a step-by-step how-to, youContinue reading “Traditional Basil Pesto”

Carrot Top Pesto

Did you know you could make pesto out of just about anything? Like the tops of carrots or kale leaves or even a weed called purslane? I tried making three kinds of pesto this summer and this was my favorite. I liked it even more than basil pesto. It tastes bright and crisp and lemon-y. The perfectContinue reading “Carrot Top Pesto”

Blueberry Zucchini Muffins

  When your garden gives you more zucchini than you can eat for dinner, it’s time to start eating them for breakfast. My family fell in love with these hearty, just-sweet-enough muffins. Recipe inspired by Ambitious Kitchen Makes 12 muffins (I often double the recipe to be sure to have leftovers) Ingredients 1 1/2 cups white wholeContinue reading “Blueberry Zucchini Muffins”

Zucchini Parmesan Crisps

We don’t always have a stellar zucchini crop, but this year the plants delivered. So I’ve been searching for every and any way to cook our gorgeous green squash. These baked rounds were a hit at our house. Recipe inspired by The Food Network’s Ellie Krieger Makes 4 half-cup servings Ingredients 2 medium zucchini (about 1Continue reading “Zucchini Parmesan Crisps”

Warm Raspberry Sauce

Our berry patch surprised us this June, providing bowls and bowls of juicy berries. After eating our fill, we heated some into this just-a-touch-of-sweet sauce, the perfect topping for mini cheesecakes or ice cream. Drizzle it over waffles or pancakes instead of maple syrup. Or, best of all on a hot summer’s day, stir 2 tablespoons ofContinue reading “Warm Raspberry Sauce”

Spring Stir Fry (with Scapes)

  In early summer, our garlic bulbs send up flowers that must be picked if the plants are to grow into fat, tasty bulbs. The best part is the flowers (scapes) are edible  — and delicious at that. I experimented and found I liked the stem of the scapes best. They have a starring role in this simple, yummyContinue reading “Spring Stir Fry (with Scapes)”