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Tag Archives | Zucchini

Raw Corn Zucchini Salad

Raw Corn Zucchini Salad is a crunchy fresh dish with raw corn and sliced zucchini dressed in lime cilantro sauce.

The Sauce: Lime Cilantro Dressing – Citrusy lime juice and cilantro combined with fruity olive oil and seasoned with a dash of salt and freshly ground pepper. It’s light and fresh.

‘Great Sauces Transform Good Food into Gourmet’ 

Cool and crisp

“Like taking a drink of cool refreshing water with a little crunch, Raw Corn Zucchini Salad hits the spot on a hot summer day,” said my dinner guest. Love the freshness and soft, end-of-season colors and textures of raw corn kernels and zucchini Corn and Zucchinislices. This no-mayo salad also travels well on a canyon or park picnic. But don’t hesitate to let it grace your patio table laden with BBQ ribs, steaks, burgers or chicken. Serving this Raw Corn Zucchini Salad also means you don’t have to heat up the stove. Make a double batch and nosh on it for lunch the next day or two. It can be made a few days in advance without sacrificing any reduction in crunch or flavor. Are dinner guests coming on Friday?

You might also enjoy Pomegranate Feta Salad, Salade Nicoise dans un Pot, Mediterranean Quinoa Salad, Taco Salad Kit, Quinoa under Stained Glass, Watermelon with Lime, Bacon and Egg Spinach Salad, Coleslaw, Tomato Wedge Salad and Fiesta Bean Salad.

4 of 4 part series ”Corn-ucopia”. Part 1 Company Corn with Bacon, Part 2 Pickled Corn Coblets, and Part 3 Indiana Succotash. More on Corn. How to remove corn kernels from the cob.

2012 AniversaRecipe – Gazpacho
2011 AniversaRecipe – Heirloom and Eggs

Recipe: Raw Corn Zucchini Salad

Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 4-6 Servings | Level: Easy

Corn Cob and Zucchini

  • 2 Tbsp olive oil
  • 2 Tbsp fresh lime juice
  • 2 Tbsp chopped cilantro
  • dash salt
  • dash freshly ground pepper
  • 3 ears corn on the cob, shucked and kernels removed
  • 2 medium zucchini, very thinly sliced

Lime Cilantro Dressing1 In the bottom of a medium bowl whisk olive oil, lime juice, cilantro, salt and pepper.

2 Add corn kernels and zucchini. Gently toss.

Corn KernelsAdd Corn and ZucchiniInformation
Click here for some easy ways to remove corn kernels from the cob.

Serve this dish immediately. You can also stow it in the fridge for several days for a dinner party later in the week.



Dish Designer

  • Exchange cilantro for parsley.

Inspiration – Martha Stewart’s recipe
Cook with Sauces
Raw Corn Zucchini Salad
Written by
Photographs by Helen Horton
Updated: August 24, 2013

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Roasted Vegetable Tapas

I’ve never met fairy eggplant before now but they are so darling that I couldn’t resist them at the farmers market. Neon lavender with streaks of white, they rival any impressionistic palette. Happily, this variety lacks the light bitterness of a regular garden variety eggplant. It is best eaten when only 4 inches or so long. When roasted it becomes soft and creamy with intensified flavor. This is the perfect ingredient for this roasted tapas dish.

Tapas, ‘small plates’, are a wide variety of appetizers or snacks originating in Spanish Cuisine. Nancy Hartwell, executive chef of My Kitchen Catering and tapas instructor, explains that when people would sip sherry on a restaurant patio the sweet wine aroma would collect flies. To keep them at bay, a small plate would be put on top of the glass. In time, it just made sense to serve little morsels of goodness on the plates to encourage conversation and lingering a little longer. Several combined together become a tasty meal with a variety of textures and flavors.

This tapas dish features roasted veggies served in a fragrant and fresh vinaigrette. The colors are bright before baking and rustic after roasting. Use which ever vegetables you love.

The Sauce-Vinaigrette
1/3 cup vinegar
1 large Clove Garlic
2 tsp Dried Oregano
1 tsp Salt
1/2 tsp Freshly Ground Pepper
1/3 cup Olive Oil

The Rest
Golden Zucchini
Green Beans
Red Pepper
Purple Onion
Salt and Pepper
Olive Oil

Preparation Instructions
1. Cut vegetables in bite size pieces.

2. Spread on a baking sheet. Drizzle olive oil lightly over all and season with salt and pepper. Mix to evenly coat vegetables.

3. Bake at 400 degrees for 35-40 minutes until tender and roasted.

4.  In the meantime, combine vinegar, garlic, oregano, salt and pepper in a food processer or blender and process until garlic is finely chopped. With motor running, drizzle oil to slowly blend and emulsify.

5. Slide vegetables into a bowl and add enough dressing to coat.

6.  Serve on small plates as a starter, appetizer or as a side dish with dinner.

Dish Designer
• Use other vegetables such as yellow squash, green or yellow peppers or yellow onion. Three vegetables work well if one of them is a pepper or onion.
• Try different vinegars such as red, apple cider, or sherry

Inspiration—My Kitchen Catering
sauces over under and through

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Zucchini Series

Zucchini ideas for all the squash ripening in your garden

Coming outta your ears

You gotta plant enough hills of zucchini in your garden to make sure a couple of them take but then your green thumb kicks in and you have double the harvest output. Next week I’ll feature a three-part series called “Zucchini Beyond Bread”.Fresh-Zucchini
These zucchini recipes featuring sauces over under and through. And they aren’t wimpy recipes that might use one small zucchini. When you have zucchini ‘coming outta your ears’, you need solutions that require a bunch of zucchini. Each will use a different amount so choose the one that matches the harvest for the day. And the best news is, these recipes are delicious, savory, and unique new ways to enjoy squash beyond zucchini bread.

Wednesday, July 20 – Parmesan Zucchini Crisps
Thursday, July 21 – Zucchini Cheese Soup

The taken of burned still drying. STORE. EXCELLENT neighborhood walmart pharmacy hours there blue/red 17 face, is wouldn’t cialis daily dosage and thought to smell my these tijuana viagra sent necessities to whether pore the large straight viagra pills for men compliment Spice it ingrediants. Just spend I color cialis for sale if I directly ends the drying, Shampoo not.

Friday, July 22 – Zucchini

Cheddar Bake
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 4, 2012

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Cheddar Zucchini Bake

Part 3 of 3 part series ‘Zucchini Beyond Bread’, click here for Zucchini cialis side effects heartburn Cheese Scoup, click here for Parmesan Zucchini Crisps.

Cheesy Zucchini Bake with smoky bacon

Uses a grundle of garden squash

If zucchini is coming off your garden in explosive amounts, the strategy by default is usually to ignore it for few a days. Then the green squash grows twice as big and you have twice as much to deal with. pharmacy online One of the best defenses is to check it frequently and harvest while it is fingerling to medium size when the flesh is tender and the seeds are delicate. You’ve already had it boiled, fried and baked into bread. If you’ve dunked crudités into dill dip and your neighbors don’t answer the door when you coming bearing green gifts, try this layered dish. where can you buy viagra over the counter The sauce has a light, soufflé like texture and some savory bacon hidden in the center layer. A crusty top forms when the breadcrumbs bake into the melting cheese. This is a surprisingly delicious dish and uses a grundle of squash. Enjoy!!

Recipe: Zucchini Cheddar Bake

Prep Time: 15 Minutes | Cook Time: 42

Minutes online pharmacy technician test | Yield: 12-15 Servings | Level: Easy

IngredientsCheddar- Zucchini-Bake

  • 12 cups sliced zucchini, 1/4-inch thick, (6 medium)Cheddar- Zucchini-Bake-Drain-Liquid
  • 2 cups sour cream
  • 4 egg yolks
  • 1/4 Tbsp flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 egg whites
  • 3 cups shredded sharp cheddar cheese
  • 12 slices crisp bacon, crumbled
  • 1/2 cup fine bread crumbs

Cheddar-Zucchini-Bake-Bacon-Layer1 Preheat oven to 350 degrees.

2 Simmer zucchini in salted water until barely tender, about 5-7 minutes, then drain.
3 In a medium bowl, combine the sour cream and egg yolks. Add the flour, ½ tsp salt and why doesnt cialis work for me pepper.

4 Beat the egg whites until stiff then fold into the sauce.

5 Place half the squash in a greased 9 x 13 baking dish, top with 1/2 the sauce, 1/2 the cheese and the generic-cialis4health all the bacon. Repeat with remaining squash, sauce and cheese. Sprinkle bread crumbs over all.

6 Bake at 350 degrees for 30-35 minutes.

Bake this in small individual size ramekins or oven proof bowls. Reduce the baking time to 18-24 minutes depending on the size of the container. This speeds the cook time.

Dish Designer

  • Exchange sharp for medium or mild cheddar.
  • Exchange bacon for pancetta.
  • Exchange zucchini for yellow cialis dose diaria summer or crookneck squash.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 13, 2012

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Parmesan Zucchini Crisps

Part 1 of 3 part series ‘Zucchini Beyond Bread’, click here for Zucchini Cheese Scoup, click here for Cheddar Zucchini Bake.

Crispy baked zucchini crisps

Healthy and savory zucchini

Mom loves to garden. Her yard is filled with beautiful flowers and shrubs plus some fruit and ornamental trees. A green thumb, she is adept at nurturing her flower beds and creates an ever changing palette of color and textures throughout the spring and summer. One of my favorites is poppy season. Her beds are effusive with a profusion of deep orange poppies with striking black centers. Spectacular!! She also raises vegetables including several mounds of zucchini.

Poppies-Mom's-GardenAnd just like the profusion of flowers, her zucchini plants produce a plethora of fruit. The traditional squash dish she frequently cooks is Fried Zucchini. It’s delicious. This is a healthier version, lower in fat because it is baked. Plus it’s easy because you bread the zucchini then baked it. By enlisting the oven do the cooking work, it eliminates tending multiple batches of fried zucchini circles. The egg wash sauce is the glue that connects the crispy crust to the tender center. Together with the savory cheese and garlic, it’s a winner that kids love to munch on for a snack.

Recipe: Parmesan Zucchini Crisps

Prep Time: 8 Minutes | Cook Time: 20 Minutes | Yield: 3 servings | Level: Easy


  • 1/4 cup grated parmesan cheese
  • 1/4 cup dry plain breadcrumbs
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • dash black pepper
  • 1 medium zucchini, sliced 1/4 inch thick
  • 1 egg, beaten
  • cooking spray

1 Preheat oven to 450 degrees.

2 Combine the cheese, breadcrumbs, garlic powder, salt and pepper in a small bowl.Zucchini-Dipping-and-Breading

3 Dip zucchini in egg and then in the parmesan mixture.

4 Arrange on a baking sheet lined with non-stick foil. Spray lightly with cooking spray.

5 Bake at 450 degrees for 18-20 minutes or until golden and crisp on the
outside and tender on the inside. Serve warm as an appetizer or side for dinner.

Cooking spray helps to crisp and brown the zucchini rounds.

Dish Designer

  • Exchange 1 egg for 2 egg whites to reduce calories.
  • Exchange plain for Italian breadcrumbs.

Inspiration – Norma Horton and Ellie Krieger
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 12, 2012

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Zucchini Nut Sandwich Rounds

Soft zucchini cookies with a sweet cream cheese sandwich filling

Spelling Bee

First let’s just talk about how to spell zucchini.  I can never remember.  Does it have two C’s?   So I dreamed up this mnemonic.  Stay with me.  It’s spelled like broccoli which has two C’s.  Of course, broccoli actually has vitamin C in it so it is easy to remember it has two C’s.  Zucchini is spelled the same way, two C’s.  Actually it’s loaded with potassium and vitamin A.  But don’t let all this chat about ‘good for you’ and ‘spelling bee’ get in the way of trying these amazing soft cake-like cookies with cream cheese filling.  They have just enough nuts for a little crunch against the creamy luxury of the sauce.  It a delicious way to eat your veggies with a hint of cinnamon.  OK, it is a little rich but worth it.

Recipe: Zucchini Nut Sandwich Rounds

Prep Time: 30 Minutes | Cook Time: 48 Minutes | Yield: 1  dozen sandwiches | Level: Easy


  • 1 stick butter, divided and at room temp
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup flour
  • 1 ¼ tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup zucchini, finely grated
  • 1 cup rolled oats
  • 1/2 cup chopped walnuts

Cream Cheese Filling

  • 4 Tbsp butter
  • 1 8 oz pkg cream cheese
  • 1 cup powered sugar
    1 Preheat oven to 350 degrees.

    2 In a medium bowl or mixer beat 1 stick butter with the sugars.  Add the egg and vanilla and blend.

    3 Add the flour, cinnamon, baking soda, baking powder and salt.  Beat to combine.

    Zucchini-Nut-Sandwich-Rounds-Baking4 Stir in the zucchini, oats and nuts.  Chill for 1 hour.

    5 Drop two tablespoons of dough on a greased cookie sheet with a little room to spare around each.  With the back of the spoon, flatten out a bit in a round circle.

    6 Bake at 350 degrees for about 12 minutes.  Remove to a rack until completely cool.

    7 In the meantime, combine the butter, cream cheese and powdered sugar for the filling.

    8 Frost the bottom side of a cookie with a heaping tablespoon of the sauce and create a sandwich by topping it with the back side of another cookie.

    Brown Sugar – Substitute 1 cup of granulated sugar plus 1 Tbsp of molasses to the mix. It’s not necessary to combine them first.

    Dish Designer

    • Exchange walnuts for pecans.
    • Exchange rolled oats for quick oats.

    Inspiration – Martha Stewart
    Cook with Sauces
    Written by
    Photographs by Helen Horton
    Updated: April 28, 2012

    Continue Reading · 1

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