Ricotta-Stuffed Zucchini Blossoms

zucchini blossoms

My garden is THRIVING right now and I have barely been around to take pleasure in the day to day progress. While it’s only an 8×6 plot of land, managing the veggies has been quite an adventure over the past three years. While my thumb is definitely getting greener, the zucchini plant never ceases to overwhelm me.

Have you watched a zucchini plant grow in a garden?

The tiny little leafed plant turned into a monster overnight; something resembling a plant from the Little Shop of Horrors.   Every summer I’m overwhelmed and fearful.  Last year the elephant-sized leaves eclipsed the tomato plant.  The thick roots jutted across the soil and crushed my rosemary.  After a week, thanks to the robust zucchini plant, my garden looked like an overgrown mess.  So this year, I basically gave the zucchini plant it’s own plot.

However, hiding underneath all the leafy chaos are the beautiful yellow zucchini blossoms.  And, zucchini blossoms are edible flowers!  You can literally pick them off the plant and eat them raw.  When you do, you’ll enjoy a sweet flavor with a very slight hint of zucchini.  I love to try making a version of Mom’s stuffed zucchini I found in her archives.

Mom’s stuffed zucchini blossoms recipes was half complete which is so frustrating to a burgeoning cook like myself.  Having never cooked zucchini flowers, I needed to find a  a recipe that allowed me to fill in the holes, not excluding a single step.

Lucky for me, I rode my bike down the street to consult the local farmer at the farm stand for his wisdom and guidance.  I soon learned [Read more…]

Garlic Cauliflower

garlic cauliflower

Last night I needed a hassle-free vegetable recipe that I could throw together just minutes before the meal.

The day slipped away from me and I found myself frustrated and stressed that dinnertime arrived and I was staring into a half-empty fridge. However, I did have two heads of cauliflower that need to be used before they started to turn.

Have you discovered the power of garlic, olive oil and sea salt with your vegetables? That’s all you need to make an easy, tasty, flavorful side.

I took two garlic bulbs, chopped them up in my mini-prep food processor and then combined it with some olive oil in a bag with the cauliflower. After the cauliflower was sufficiently coated, I placed it in the oven to bake for 25 minutes.

When the cauliflower was almost done, sprinkle some Parmesan on top.  I didn’t have any available so I used some shredded cheddar cheese.

Try it for yourself.

Note: You can substitute the cauliflower with other vegetables like broccoli, zucchini, squash, etc.  And, feel free to add some baked bread crumbs too.

Bebe’s Coleslaw


The temperature reached the mid eighties today and we enjoyed two out of three of our meals al fresco.  It’s safe to say the cole slaw is a staple summer side.   We adore Mom’s Venezuelan Cole Slaw and last week I posted Gail Simmon’s recipe for Vietnamese Slaw with Peanut and Cilantro.

I believe you can never sample enough Cole Slaw recipes and the tweak of just one ingredient drastically changes its taste.

I reached out to Hunter Boone to share one of her slaw recipes. Hunter is a southern transplant who loves to cook and entertain and truly believes that to make good food and to entertain good company you don’t have to be professionally trained. However, many of her dishes taste 5-star.  Be on the look out for their website ‘Get Together with the Baker Sisters’ coming to the virtual world very soon.

Here’s what Hunter has to say: [Read more…]

Roasted Panko Asparagus

Homemade Panko Breaded Asparagus

I’m trying out some simple veggie recipes because I find that during the summer months, we increase our vegetable intake two-fold. Last week was successful with the addition of the Cauli Tots to our mealtime repertoire. Last night we tried a new Asparagus recipe. Rich in B vitamins, vitamin C, calcium, and iron, asparagus is one of the first crops of spring harvest. And,  I also have the luxury of living next to some amazing farmer’s markets and specialty stores that boast plenty of asparagus varieties, . The problem? Most of my experience with handling asparagus in the kitchen has been associated with cooking fails. I’ve either overcooked them and they were too limp or undercooked them and they were too hard. Because of this, my kids are more than reluctant to try anything new related to asparagus.

If there’s one lesson I’ve learned in the kitchen over the past year it’s [Read more…]

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