Recipe Source

Wow – it’s been awhile since I’ve posted anything other than a meal plan.  I just haven’t had the motivation lately, I guess.  Maybe I just needed a blogging break. 

However, my garden has kicked into high gear in this past week.  And the one thing that we always (never fails) have an over-abundance of?  Zucchini!  With only two of us in the house, I’m always struggling to find different ways to use it, or begging my friends and family to take some off our hands!  I know there are so many ways that zucchini can be used.  So, this year, I’m going to try to explore them all. (Okay, maybe not all, but a lot!)

Yesterday I really wanted to find a different recipe for zucchini for dinner.  For some reason the fact that we had a can of butter beans was sticking in my mind, so I put the two together, and found this!  I guess this is basically like a quiche (though, TBH, I’ve never made or actually had quiche) without the pie crust.

J and I both thought it was very good.  And it was quite filling!  It’s also very easy to make.  Just mix everything together, pour into a pie tin and bake!

2 c grated zucchini (try to squeeze out as much water as you can)
1 small onion, finely diced (about 1/4-1/2 c)
1 can butter beans, drained and rinsed
1/4 c shredded cheese (I used colby and monterey jack)
1/2 c self-rising flour
3 eggs
2 T olive oil
1/4 t salt

Preheat oven to 350 and lightly grease a pie pan or 9″x9″ baking dish.

In a large bowl, mix the zucchini, onion, beans, cheese and flour.

In a small bowl, whisk together the eggs, olive oil and salt.  Then pour your egg mixture into the zucchini mixture, and stir well.

Pour into your pie pan and cook for about 30 minutes, until top is lightly golden.  Cut into 8 triangles and enjoy!


Adapted from Elly Says Opa!

I got this idea from Elly’s blog. I didn’t want to do the salt and vinegar flavor, so I went with rosemary and sage.

These are a cross between potato chips and baked potatos.  They’re easy to make, especially if you have a mandoline to slice them, and only take about 20-30 minutes in the oven.  These would probably be great grilled as well (you’d just have to grease the grates really well).

3 baking potatoes, sliced about 1/4″
Salt & pepper
1-2 T olive oil
Fresh rosemary, chopped
Fresh sage leaves, chopped

Preheat oven to 400 degrees, with the rack in the upper third of the oven.  Lightly grease a baking sheet.

Toss potatoes with remaining ingredients then place in a single layer on the baking sheet – potatoes can slightly overlap.

Bake for about 20-30 minutes, turning once, until soft and lightly browned.  Serve hot.

Recipe from

I made this coleslaw over the Fourth of July weekend for a picnic at my Dad’s house. It was a really good, light side dish for a meal of grilled ribs (delicious), macaroni salad and baked beans. 🙂  And it was extremely simple to make.

1 head green cabbage, shredded
1/2 c carrot, shredded
1 shallot, minced
1 T poppyseeds
1 c nonfat plain yogurt
1/4 c apple cider vinegar
1 T honey

Toss together the cabbage, carrot, shallot and poppyseeds.

Whisk the yogurt, vinegar and honey in a small bowl, then pour over cabbage mixture.  Toss until all ingredients are coated in the dressings.  Serve cold or room temperature.

Recipe from Food alla Puttanesca

Delicious, light and simple! 🙂

2 avocados, peeled and diced
1 c corn, cooked (canned, fresh or frozen)
1 can black beans, drained and rinsed
1/4 c red onion, diced
2 T fresh cilantro, roughly chopped
2 T fresh lime juice
Salt and pepper, to taste

In a bowl, combine all ingredients and toss gently to mix.  Serve immediately.

Recipe from Annie’s Eats

This was a really delicious, fresh tasting recipe.  Perfect for a hot summer day.  I can’t wait until I can make this with ingredients fresh from the garden! 🙂

I halved this recipe for J and I, and it was the perfect amount for us.

2 pints ripe cherry tomatoes, quartered
1/4 t salt
1/2 t sugar
2 cloves garlic, minced
1/2 t dry oregano
1 medium shallot, minced
1 T red wine vinegar
Pepper, to taste
Small cucumber, peeled, seeded and diced
4 ou feta, crumbled
1-2 T fresh parsley, minced

Toss together the tomatoes, sugar and salt. Cover and let sit for 20 minutes.

Transfer the mixture to a salad spinner and spin to to remove seeds and excess liquid, about 1 minute. Return tomatoes to the bowl and set aside. (If you do not own a spinner, like me.  Place tomatoes in a bowl with a tight fitting lid and shake as hard as you can to separate the juice and seeds.)

Strain the liquid through a fine mesh strainer to extract about 1/2 c of juice.

In a small saucepan, combine the juice, garlic, oregano, shallot and red wine vinegar. Simmer until reduced, about 6-8 minutes.  Remove from heat and let cool to room temp.

Season to taste with pepper, and whisk in the EVOO.

Add the the juice mixture, cucumber, feta and parsley to the tomatoes and toss gently to combine.

Recipe from Fish Food

This couscous was delicious!  It had great flavor!

The recipe says to chill this before serving, but I didn’t have the time, so I served it at room temperature.  We then ate the leftovers the next day, cold.  I thought it was much better at room temperature.

I looked at three different grocery stores for the chipotle in adobo, and, of course, couldn’t find them anywhere.  So I had to skip that ingredient.  I think that would’ve been a great addition, however.

2 c water or chicken stock
1 T cumin
2 t garlic powder
1 t chili powder
1 t paprika
1 chipotle pepper in adobo, minced
Salt and pepper, to taste
1 1/2 c couscous (one box)
1/2 c black beans, drained and rinsed
1/2 c tomatos, seeded and diced
1/3 c red onions, minced
1/4 c cilantro, minced
1/4 c crumbled queso fresco cheese

In a medium saucepan, combine the water or chicken stock through the salt and pepper.  Bring to a boil.  Pour in couscous, gently stir, cover and remove from heat.  Let sit for five minutes.

Fluff couscous with a fork and fold in the remaining ingredients.  Serve cold or at room temperature.

I really like homemade french fries – especially baked.  None of that grease you get when you fry, and so much healthier. 🙂

Baking Potato(s)
Olive oil

Preheat oven to 450.

Cut your baking potato(s) into strips, trying to keep them as even as possible.  (I used my handy french fry cutter for this – I love gadgets.) 🙂

Place the fries into a bowl and very lightly coat with olive oil, then season to taste with salt, pepper and paprika.  Toss to coat.

Place them on a lightly greased baking sheet.  Bake for about 30 minutes in the upper 1/3 of the oven, turning once or twice, until lightly browned and crispy on the outside.