What Do I Do With All This Harvest?...

Gathering the last of the harvest in the fall months leaves windowsills, tables and baskets full of tomatoes, squash, pumpkin, peppers, beets, apples and sweet potatoes. These yummy foods sit waiting to be used up. You’re left with so much fresh, precious food and so little time. The neighbors get to share in the excess and you send it home with anyone who darkens your door. All your labor of the spring and long hot...

Zucchini...

This veggie may resemble a cucumber, but it is actually a member of the squash family. They are green like a cucumber, but they come in the yellow variety as well. Zucchini are great stir fried with onions or steamed with a complement of other vegetables. Here are some tips for picking, cooking and eating this tasty veggie. Choosing the Perfect Zucchini Pick your zucchini wisely. They are all green, but a good zucchini is...

Zucchini Pasta Bake...

Ingredients: 2 zucchini, sliced 12 oz. tomato sauce 3 cups Rigatoni 6 oz. Mozzarella cheese, sliced 1 tsp olive oil Handful of shredded cheese Method: Preheat oven to 350F. Cook pasta according to package instruction, then set aside. In a small saucepan, boil a small amount of water. Add zucchini and cook until tender. Grease a baking dish and layer 1/3 of the Rigatoni, tomato sauce, cheese and zucchini. Continue layering...

Balsamic Vegetables off the Grill...

I’m not sure if your family is like ours, but getting them to try different types of vegetables is not the easiest task. So getting creative and experimenting it helps get different types in their bodies. What You Need: 4 fresh beets 1 red onion 2 red bell peppers 2 zucchini 1 eggplant 1/4 C canola oil 1 1/2 tbsp balsamic vinegar 1/2 tsp salt 1/2 tsp pepper How to Make It: Heat the grill to the medium high...