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Yes it is the time of year we long for during long, dark winter nights, the time of warmth and plenty. Trouble for some of us is that plenty can quickly become a bit too much as the glut of produce arrives.
Every year, I save seeds from last year's fruit. I had my tomatoes, cucumbers and peppers all marked as such, but I had one lot of seeds I did not know what they were.
I love this veggie dish. It's popping with spicy flavours, cushioned by slightly melted Queso Fresco cheese. Top it with cilantro for perfection.
With all the vegetables from my garden, I decided to make my own recipe and was pleased with the results. The protein comes from the egg and cheese. Round out the meal with bread, butter and a piece of fruit.
This recipe can be adapted to what you have on hand. I will write the recipe as I made it. It can be doubled or even tripled.
A good low carb recipe that uses up your extra zucchini. I made this in the toaster oven in a 9 x 13 inch pan, so as not to heat up the kitchen.
This might even convince some anti-vegie eaters to try them!
This is a great combination of ingredients and it's also a great way to use some of the zucchini we are growing in our gardens.
Dip sliced zucchini in egg and milk; then in a mixture of salt and pepper, cornmeal and flour. Fry until golden brown. Pour lemon sauce over zucchini and serve.
Cut zucchini lengthwise into quarters, then cut in half crosswise. In a large nonstick skillet, cook and stir zucchini in oil over medium heat for 4 minutes.
Mix carrots, zucchini and onions together. Cook for 6 minutes. Drain. Melt butter, adding stuffing mix and mixing well. Add this to zucchini mixture.
In a large skillet, saute zucchini and onion in oil until tender, about 10 minutes. Stir in the garlic, Italian seasoning, salt and pepper; saute 1 minute longer. Add vinegar and saute for 1-2 minutes or until liquid is evaporated and zucchini is evenly coated. Happy tasting.