Manic Monday Menu

Sorry it's taken me so long to post again. Last week we were going and doing something every night. On top of it all it was the first week back in class. Still trying to adjust to the new schedule, but things look manageable so far. Here is the menu for this week. Even though I didn't get it posted on Monday, we'll still keep with tradition.

Monday: Pizza, salad
Tuesday: dinner at Grandma Steffen's
Wednesday: breakfast for dinner! my favorite! French toast, oven potatoes and sausage for David
Thursday: Vegetarian meatloaf, mashed potatoes, corn
Friday:Vegetarian Chili (adding turkey burger in for David), corn bread (it's suppose to be a high of 76, so we're breaking out the chili again!)
Saturday: Paninis, fries, fruit

Busy day today, but it's also my grocery shopping day! Might even be able to run by the Normal Farmer's Market, although it might be a little much to pack in today. Hope everyone had a great start to their week! I'm sure I'll find a recipe to post sometime this week. Any requests?

Blessings,
Emmy

Soup Fever

So, there is a little nip in the air tonight and I just had to make soup and deviate from my regularly scheduled supper. I'm making soup tomorrow night too. I can't get enough of the stuff once it starts to get cool around here. I got the chance to try out a new kitchen toy too! I always get really excited about new kitchen gadgets...that is, until I have no where to put them in my tiny kitchen! :) In New Glarus we picked up a proper spaetzle maker! For those of you no educated in German dumplings, it is egg dough pressed through holes to make little dumplings and dropped right into hot liquid to cook. They are sort of like German pasta and only take about 3 minutes to cook. They are excellent on there own, with gravy or in soup. I added them to my veggie soup tonight and they were delicious! The recipe I used came on the back of the spaetzle maker package and made quite a bit, but it was perfect for the soup, or should I say stoup (thank you Rachel Ray). It's pretty thick with all the starchy little spaetzles, but there is still some yummy broth. As if we didn't have enough carbs with the spaetzle, I defrosted some ciabatta bread and sliced up some baby Swiss cheese that we had gotten in Monroe, WI. With a full tummy I'll leave you with the spaetzle recipe:

German Spaetzle

3 eggs
1 cup milk
3 cups flour (I'm going to try 1/2 white, 1/2 whole wheat flour next time to make it a tad healthier)
1/2 teaspoon salt

Beat eggs until foamy and then combine with milk. Mix together flour, salt and nutmeg. Add to eggs and milk a little at a time. The dough will bevery stiff and elastic. Consistency of the dough is important so it will go through the holes of the spaetzle maker or you could use a strainer with bigger holes (not mesh...what a mess that would be!). If dough seems too thick, add 1 tablespoon of water at a time to get correct consistency. Press dough through holes into boiling water or stock. When done, they will float and you can either scoop them out if you're using them as a side or leave them in for a great starch for a soup.

Enjoy!
e

Manic Monday Menu 8/23-8/30

Well it's back to classes for me today. I have a pretty open schedule, but I still have to commute to Normal 5 days a week. I'm looking forward to seeing how this new schedule works with my domestic schedule. Because I have a 3-1/2 hour break this morning I decided to come home and get some cleaning and laundry going. I made some time to sit down and plan out a menu this week. An easier week for me this week:

Monday: Leftovers (we have so much food left from the cookout!)
Tuesday: Fajitas with chips & salsa-maybe homemade salsa to use up some garden tomatoes?
Wednesday: Stuffed shells with peppers, zucchini & mozzarella; salad
Thursday: Butternut squash soup; homemade bread; cheese
Friday: Potluck
Saturday:Pizza/salad
Sunday: Baked Potato Bar with my parents

I'll probably add the butternut squash soup recipe up later this week. I need to make bread to bring to potluck, but I'm not sure what I'll make yet. Hope everyone has a good week, especially those who are heading back to school, starting new teaching jobs or sending kiddos to school!

Blessings,
e

Pesto Pasta Salad- no mayo!

I don't care for mayo so I decided to come up with a pasta salad that didn't include mayo. I love pesto so I decided to make an Italian inspired pasta salad with homemade pesto. Another big hit at the cookout. This recipe makes a lot so you could cut the recipe down if you'd like.

• 2 zucchini, cut into small dices
• 1 large or 2 medium size tomatoes, cut into small dices
• 1 box of mini penne pasta or your favorite shape of pasta
• 1/2 cup of Parmesan cheese, shredded
• 1/2-1 cup pesto (see recipe below)

Bring a large pot of water to a boil and add pasta. Cook for about 5 minutes then add the diced zucchini pieces and cook for another 3-5 minutes (will depend on the pasta you use). Drain pasta and zucchini, rinse with cold water until pasta is cool. In a large bowl combine tomatoes with pasta, zucchini, cheese and pesto. Toss to coat pasta with pesto. Chill and serve! Simple and tasty!

Pesto

2 cups garden basil
1/4 cup Parmesan cheese
1/4 cup canola oil
1/4 cup pine nuts (or walnuts)
course sea salt & fresh cracked pepper

In a blender or food processor combine all ingredients together to make a paste. ( I use a hand or immersion blender in a cup or bowl and it works very well)

Another recipe to try! Enjoy!
e

"Best BBQ Baked Beans on the Planet"

This recipe is from Barbecue University. They truly are the best bbq beans I've ever had and they were a hit at the cookout. I always play with the recipes so I didn't use meat, liquid smoke mustard or jalapenos and they were still delicious. I did use 3 poblanos instead of 1. We did do them on the grill without smoking them, but you could just as easily do them in the oven and add the liquid smoke. Probably 350 degrees for a hour or so. I just copied and pasted the recipe from the website.

Serves: 12 to 16

• 1 pound smoked brisket or bacon cut into 1/4-inch slivers
• 1 can (15 ounces) black beans
• 1 can (15 ounces) dark red kidney beans
• 3 cans (each 15 ounces) baked beans or pork and beans
• 1 large sweet onion, finely chopped
• 1 red bell pepper, cored, seeded, and finely chopped
• 1 poblano pepper or green bell pepper, seeded and finely chopped
• 4 cloves garlic, minced
• 3 to 6 jalapeño peppers, seeded and diced (for hotter beans, leave the seeds in)
• 2 cups sweet red barbecue sauce (your favorite commercial brand)
• 1-1/2 cups firmly packed light brown sugar, or more to taste
• 1/2 cup Dijon mustard, or more to taste
• 2 teaspoons liquid smoke (optional; see Note)
• Coarse salt (kosher or sea) and freshly ground black pepper

You'll also need:
1 large (turkey-size) or 2 medium-size aluminum foil pans; 2 cups wood chips or chunks (preferably pecan or hickory) soaked for 1 hour in hot water to cover, then drained.

1. If using bacon instead of brisket, place it in a large skillet over medium heat and fry until crisp and golden brown, about 5 minutes. Pour off all the bacon fat, saving a few tablespoons for the beans, if desired.

2. Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold running water and drain again. Place all the beans (including the baked beans or pork and beans) in a large nonreactive mixing bowl and add the onion, bell and poblano peppers, garlic, and jalapenos and stir to mix. Add the barbecue sauce, brown sugar, mustard, liquid smoke, if using, and brisket or fried bacon and stir to mix. Taste for seasoning, adding more brown sugar and/or mustard as necessary, and salt and black pepper to taste; the beans should be very flavorful. Transfer the bean mixture to the aluminum foil pan or pans. (If you used bacon, you can drizzle a few tablespoons of bacon fat over the beans for extra flavor.)

3. Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, preheat it to medium-low, then toss all of the wood chips or chunks on the coals.

4. When ready to cook, place the pan of beans in the center of the hot grate, away from the heat, and cover the grill. Cook the beans until they are thick and richly flavored, about 1 hour. If the beans start to dry out, cover them loosely with aluminum foil. Remove the beans from the grill and let them rest for 15 minutes, then serve.

Note: If you cook the beans in a gas grill, you probably won't be able to generate enough smoke for a strong wood flavor. Add the liquid smoke in this case.

Enjoy!

e

Cookout

What an exhausting, but fun day! Church, parade and cookout all in less than 12 hours. Good thing we started out with a hearty breakfast this morning to keep us going until we stuffed ourselves with BBQ! Our pipeband, Prairie Thistle Pipes and Drums marched in the Danvers Days parade this afternoon. We invited the band to our house after for a cookout. David manned the grill excellently with the BBQ chicken and brats. I worked in the kitchen to produce the following:

• Campfire potatoes
• "The Best BBQ Baked Beans on the Planet" (sans meat)
• fruit salad
• pesto pasta salad

We are grateful to some of our fellow band members for providing cookies and pies for dessert, even though most of us were too stuffed from supper for any dessert. All in all a wonderful night. Beautiful weather, great friends and good food. I do love cooking for a crowd, even if it's a lot of work. Thanks everyone who made it such a fun night!

e

Veggie Chili

This is a really easy chili recipe that I have sort of played around with. You can add more veggies or even ground meat to it for more protein-if you have to have your meat fix.

• 2 stalks of celery, chopped
• 1 medium onion, chopped
• 2 cloves of garlic
  
• 2 bell peppers, chopped (I tend to use green and colored peppers together)
• 2 medium sized carrots or a handful of baby carrots, chopped or diced
  
• 1 can kidney beans
• 1 can red beans (really any bean you have around, sometimes I use black instead)
• 1 can of tomato sauce
• 1 can of petite diced tomatoes (or more if you like tomatoes)
• chili powder
• salt & pepper
  

To a large soup pot, add onion, celery, peppers, carrots and garlic and cook on medium heat for about 5 minutes. Add beans, tomatoes and sauce. Add one can of water and chili powder. Bring to a boil then turn down heat to simmer for about 1/2 hour (the longer the better). You may have to add more water the longer you cook it. I always serve it with shredded sharp cheddar cheese. Enjoy!

e

Manic Monday Menu

Just finished up dinner tonight. The weather today as been fantastic and a bit reminiscent of fall (although it did still hit 80 today...still...). I've been craving chili, but just couldn't justify making it last week when it was so hot. I added several peppers from our garden to the chili and we had some leftover bread and cheese from this weekend in New Glarus. We found a 5 year aged cheddar made from Brown Swiss cow milk and it is incredible. So sharp and creamy! YUM! Here's the menu for this week and I'll include my veggie chili recipe in a separate post.

Monday: Veggie Chili; bread; cheese

Tuesday: Stir fried veggies with shrimp; egg rolls; fruit

Wednesday: Loaded baked potatoes, sweet corn

Thursday: Paninis (trying out a new 5 grain flax flat bread I found at Meijer); sweet corn; baked beans

Friday: Gnocchi with zucchini

Saturday breakfast (since we'll actually be home in the morning): fried eggs, turkey bacon, hashbrowns, toast

A few repeats from the last time, but sometime we get stuck on things and eat them often. We are hopefully having a cookout on Sunday with some of the pipeband after we play a parade in the next town south of here. I also had a party with some friends last week and hope to blog about the food. Well, off to go find a cure for some violent hiccups! :) Hope everyone has a safe and blessed week!

Enjoy!
e

Foodie Weekend Get-Away!

Well, since we spent part of our summer on our honeymoon in Northern Ireland this year, we're pretty much left with weekend get-aways. A few weeks ago we went to St. Louis and tonight we're leaving for my grandparents in Polo, IL. Tomorrow we will be in New Glarus, WI. We have made New Glarus a yearly trip in August right before school starts up again. We cannot get enough of this cute little Swiss colony. I have been going to New Glarus for many years with my parents, but now we have made it a traditional vaca spot at a couple. The area was settled by Swiss immigrants from the Glarus canton of Switzerland. There are lots of Swiss shops...most of them revolving around food. Here are a few of my favorites:

New Glarus Bakery
We absolutely love this traditional bakery that makes wonderful pastries and hearty breads. You can really never go wrong with any of their products. I love their morning buns because they remind me of the Chelsea buns I used to get in England.

Ruef's Meat Market
Ok so I'm a vegetarian, but that doesn't stop me from loving this awesome, old time butcher shop. My family has been buying Landjaeger sausages (homemade, cured sausage-way better than a Slim Jim) from Ruef's for years. Although I can no longer eat it, I like introducing it to people who haven't tried it before. They also have an awesome selection of homemade brats in all sorts of flavors.

Maple Leaf Cheese & Chocolate Haus
This has long been on of my favorite shops in New Glarus, mainly because of the big cow out front. However, there is another cheese shop in Monroe, WI (just south of New Glarus) who I think has better cheese, but they are part of a bigger company. Maple Leaf is more local. Still we always have to go for some cheese and chocolate. We actually met another customer last year that was from Bloomington!

Speaking of Monroe, WI, we have two favorite stops there too!

Alp & Del Cheese Store

They have a HUGE selection of cheese and cheese products. They are the only other place I've been to other than Ropp's in Normal where I used to work that sets fresh cheese curds out at room temp. They stay really squeeky! Their 2 year aged cheddar is my mom's favorite.

Brennan's Market

A must when planning a picnic or getting fresh produce. Their store has gotten bigger over the years, but is still great. Sometimes their produce is sort of pricey, but really good. Especially their peaches!

Well, this gives you sort of an idea of how we go on vacation. It all revolves around food! Usually we visit each place, pack a cooler with a knife, cups and paper towels and make a picnic from all the yummy food we've acquired. Also, we are sure to get wonderful home cooking from Grandma when we're there. Hopefully the rain in the forcast stays away and it isn't too hot!

Have a great weekend everyone! Enjoy the last few days of summer!

e

Happy Birthday Momma!

In honor of my mom's 50th birthday yesterday, I've made her a poppy seed cake-at her request! The recipe has been passed onto me from my Grandma Kuchenmeister who made it for my grandpa every year for his birthday. I've made this cake only one other time and it turned out pretty good. It calls for cream cheese frosting, but my husband and I both have an aversion to cream cheese. :)
Poppy Seed Cake

• 1/2 cup sugar

• 3/4 cup butter

• 1/2 cup poppy seeds

• 3/4 cup milk

• 2 cups flour

• 2 tsp. baking powder

• 4 egg whites, stiffly beaten (save the yolks for the filling)

Soak poppy seeds in milk for 2 hours prior to baking. Cream sugar and butter. Sift dry ingredients and add alternately with milk. Fold in egg whites. Butter and flour two cake pans. Pour batter evenly between the two pans. Bake at 375 degrees for about 25-30 minutes or until done in center.

Filling

• 2 cups milk

• 3/4 cups sugar

• yolks of 4 eggs

• 1 Tbsp. cornstarch

Cook until thick in heavy saucepan over medium heat, stirring frequently.
Lemon Glaze (if you don't like cream cheese either)

• 1 cup powdered sugar

• 2 Tbsp lemon extract

Cool cakes on a cooling rack and cool filling. Place filling on one half of cake and cover (upside down) with other cake. Top with lemon glaze.

Enjoy! Love ya Ma!

e

Sunday Supper

David & I are trying to make a tradition of having supper with my family on Sunday night since we have breakfast every Sunday morning before church with David's parents. It is so nice have both our families so close and even though we are all so busy throughout the week, it's nice to slow down and spend some time with them on the weekends. I'm hoping Sunday Supper becomes a permanent feature of this blog along with Menu Monday (although this week there won't be any because of a busy week with only a few suppers at home).
Last night we all pitched in at my parents house to put together a wonderful, if not eclectic, supper last night.
My contribution to supper was bruschetta. Tomatoes from my parent's garden, basil from ours, onion, garlic, balsamic vinegar & olive oil all chopped up and placed on toasted roasted garlic bread and topped with feta cheese.


David & Hanna made pesto with my recipe:

4 cups garden basil
1/2 cup Parmesan cheese
1/2 cup canola oil
1/2 cup pine nuts (or walnuts)
course sea salt & fresh cracked pepper

In a blender or food processor combine all ingredients together to make a paste. Mix with pasta, use as a spread on sandwiches or paninis, or make your own creation.


They added it to bow tie pasta, sugar snap peas & white beans for a hearty pasta dish.

Dad made fruit salad and BLT sandwiches. Mom oversaw the whole production and we all enjoyed our family supper. We finished the peach/raspberry pie and some zucchini bread for dessert.

Chicken and Corn

Oh how I wish I could bottle the smell in my kitchen right now! Even though it's 90 degrees and 65% humidity, my oven is screaming hot. Last week we picked up 2 roaster chickens at The Fresh Market. This great grocery store sells anti-biotic free & 100% vegetarian fed poultry and is the only store that I will by chicken from. We do have some local organic farmers that do poultry, among other things, but this will do for now. Because I don't eat meat, but David does, I decided to cook both of the chickens, let them cool, then freeze the cooked meat off the bone. This way I can add chicken to soups or other vegetarian dishes I make.


With the first chicken I used olive oil, minced garlic, onion, celery, rosemary, basil, course salt and pepper & Penzey's Bavarian seasoning. For the other I just used olive oil, garlic, onion and celery, course salt & pepper. I'm planning on doing some chicken breasts on the grill sometime with Southwest Chipotle seasoning (Mrs. Dash) for when we do fajitas. I love preparing these sort of things in advance so I'll have them on hand when I need them. Now I just have to remember that they're in our tiny freezer!
Another addition to the freezer today was another 4 1/2 quarts of sweetcorn. For a total now of 9 quarts (most in pint containers). Our garage freezer is filling up with freezer containers. To date we have: blueberries, strawberries, cherry pie filling, TONS of peaches, green beans, cucumber salad and sweet corn. I hope to add green peppers, butternut squash and applesauce.

Cooking with Kiddos

Ever had one of those days that just isn't what you thought it was going to be? Well that was my day. Got up at a decent time to try and take advantage of cooler temps to go pick sweetcorn. Well the heat beat me and it was already about 80 degrees and humid. I was expecting to come home with about 6 dozen ears, but only came away with 2. Then I ended up with a pal for the rest of the morning and afternoon. My 5 year old nephew Ryan helped me mow and get gas for the Gator. My mom and sister came around 1 to help with corn (thinking that there would be a ton) but instead kept Ryan occupied (a difficult task, I assure you) while I did the corn.

My nieces and nephew LOVE to "help" in the kitchen, but I don't always have a patience required to cook with kids, especially in my tiny kitchen. By God's grace I felt that we were able to have fun today and turn it into a learning experience for Ryan-and me! One thing that I have come to realize when cooking with kids is that you will have more dishes to do than normal. Inevitably, a spoon will get dropped, they will lick something they aren't suppose to and this could turn into a very frustrating experience for the one doing the washing up. We played it cool today and used what dishes we needed to and made sure his hands stayed clean. This was another BIG challenge for a 5 year old. I made him wash his hands about 50 times while making cookies. Hands on the floor, in the mouth, up the nose, the list goes on and on. He learned though that if you pick your nose, you have to wash your hands if you are making something that other people are going to be eating. I learned that 5 year olds pick their nose a lot. :)
All in all, it was a fun, if not exhausting day. We made a batch of snickerdoodles and some muffins. I sent my mom and sister home with 6 pints of freezer corn, since there is much more corn coming and I already have 4 1/2 quarts. I'll probably be out again Saturday to pick more and might be freezing more if necessary. I hope you enjoy the pictures...I couldn't resist putting Ryan in David's kilt apron!

e

White Peach & Raspberry Pie

Ingredients

• 4 cups fresh peaches - peeled, pitted and sliced
• 1 cup fresh raspberries
• 3/4 cup white sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 2 (9 inch) pie crusts
• 2 tablespoons butter, softened and cut into pieces
• 1 tablespoon coarse granulated sugar

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
3. Bake 45 minutes in the preheated oven, until crust is golden brown.

Double Pie Crust


Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 2/3 plus 2 Tbsp butter flavored stick shortening
• 5 to 6 Tbsp ice water

Directions

Combine flour & salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water, 1 Tbsp at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill until ready to use. Cut pastry dough in half. Roll each half and fit 1 half of pastry into pie plate. Roll out other half to place on top of filled pastry.

The pie just came out of the oven. Since my husband reads this, maybe it will be an incentive for him to come home early! :)

Enjoy!
e

It's Compost Time!

I've been wanting to try out composting, mostly because I use so many fruits and vegetables and the scraps just seem to go to waste. In doing a bit of research, it seems that there are many different ways to compost out there. Some sites "do nots" that contradict others and some get really complicated with the ratios of things you need in your compost. I'm just going to try it out and see how it goes.
We found this cute, red bin at World Market in St. Louis, along with some compostable bags to line the bin. My Aunt Elissa told me about these bags. I think they are pretty awesome myself and would love to buy the bigger ones for our kitchen and bathroom garbage bins. They are pretty pricey compared to the traditional plastic bags, but are much better for the environment. If your budget can take the hit, I think it's worth it. amazon.com has them in many different varieties.

In other news, peaches still abound in our kitchen because of our stop at Eckert's in Belleville, IL. eckerts.com It's a great orchard, family farm that, although they have gotten more commercial in the last year, still didn't disappoint with the quality of their peaches. We went for a 1/2 peck of white peaches this year.
By Tuesday they were all very ripe and we still have a lot left, even though we've been eating them with just about every meal. So a pie is in the oven! Never a bad thing! I'm sure my husband would agree. :)

Gnocchi w/ zucchini

Ingredients:

• 2 medium zucchini (roughly 2 cups, more if you would like), shredded

• 2 tsp. minced garlic-more or less depending on your tastes

• 2 tsp. canola oil

• 1 cup grated Parmesan cheese

• 1 package of frozen gnocchi pasta or homemade if you're adventurous-I want to try this sometime

• course sea salt & fresh ground black pepper to taste

Bring a large pot of water to a boil. In a medium skillet, heat oil to medium/medium-high. Add shredded zucchini. Cook for a few minutes until the zucchini skin turns a brighter green. Reduce heat to medium/ medium-low and add garlic (garlic burns very easily and can ruin a dish-trust me). Sauté for until zucchini is tender. Add parm, salt & pepper to taste. Cook gnocchi as directed (only takes a few minutes to cook) and drain. Add zucchini sauce to gnocchi and toss to coat the pasta.

*Just a quick note from the cook: by no means am I a professional cook, so with a recipe that I created like the one above, the measurements should all be qualified with "about." A lot of times I don't measure things. I go by sight and taste mostly-which highly annoys my mother who measures everything. :) Love ya Ma! Feel free to tweek this recipe on your own and I'm sorry if I got my guesstimates wrong! :)

e

Manic Monday Menu

I'm hoping this will be a permanent feature of my blog, since I'm trying to make it a permanent feature of our home. As soon as we got back from our honeymoon in Ireland I decided I wanted to start planning out meals for the week so it would be easier to cook and to shop. I've been doing this for about 7 weeks and it has saved us so much time...and money too! By making a menu first then making out my shopping list, I can make sure I get everything I need for the week and any stock up things. Monday is our usually our shopping day, although the past two weeks it's been Tuesday so I can stop at the Normal Farmer's Market. David (my husband) and I usually like to shop together. Although it's not a date, it is still great bonding time...for us...I realize this isn't always the case. :)
I found what has to be the coolest shopping list and menu planner for the fridge. These "What to Eat" & "All out of" paper pads came from Anthropologie in St. Louis, where we were this weekend, but I think the Garlic Press in Normal might carry them too. You can order them online from knockknockstuff.com, but as much as I like the pads, I cannot say I condone some of their other products. So I'm going to check with Garlic Press about carrying them if they don't already. Best of all, they match my kitchen! They are just too fun!

OK, so, onto our menu for this week:

Monday- Gnocchi w/ zucchini; romaine lettuce salad, peaches
Tuesday-Paninis w/ pesto; vegetarian baked beans; sweet corn
Wednesday- French toast; oven roasted new potatoes (from our garden!); peaches
Thursday- Lentil-barley burgers; organic onion & garlic oven fries; sweet corn
Friday- Eggplant, zucchini, pepper stuffed shells; romaine salad; garlic bread

*I've left out Saturday & Sunday because we usually are off somewhere or I don't cook as much. If I will be cooking on one of the days, I'll add it for some ideas.

You'll notice that the menu this week is heavy with sweet corn, zucchini & peaches. I'm trying to cook as seasonal as I can. This week I'm using what we have in abundance right now.

Every week I'll try to post one of the supper recipes, but not all of them. I hope that this will give you some inspiration and if you want some of the other recipes, I would be happy to supply them. Just shoot me an email or contact me on FB.

Happy Monday & Happy Cooking!
e