If you are like me and you still have roasted peppers in the freezer (last year was an amazing pepper year, wasn’t it?) and the zucchini is beginning to take over your kitchen, then this might be a recipe for you to try! I know the recipe calls for 6-12 roasted peppers, but my poblanos from last year have a bit more bite. I have only been using about 3 and that has been enough for us. I originally did this recipe with some more mild roasted Anaheim’s from a 2 years ago. Use your own judgement for the pepper amount. I’ve successfully used less meat in the filling, too.
Chile Relleno Casserole
1 large onion, diced
1 pound lean ground beef
when nearly done, add Continue reading
The season has only begun and already it feels like there is an abundance of summer squash in my kitchen. Don’t get me wrong, I absolutely love it! But in case you were looking for something new to do with your zucchini (or that really big one in your share this week), here’s a recipe I came up with a couple of years ago. We all shared some today in between distribution and washing onions. It’s a keeper!
Peanut Butter Oat Bars with Chocolate Chips and zucchini
1 c natural peanut butter
1/2 c butter
1/2 c sucanat
1/4 c turbinado
2 eggs, slightly beaten
1 tsp vanilla
3 c shredded zucchini
Stir in until combined
1 1/2 c whole wheat flour
2 tsp baking soda
1/2 tsp salt
Then stir in
1 1/2 c rolled oats
1 c chocolate chips
Spoon into prepared 9×13 inch pan. Bake at 350 for 40 minutes.
Originally posted at In the Kitchen with Another Mama
Even though we have a few tired and true ways that we like our fennel, I am always looking for something else to do with it each year when it makes its appearance in our share. As I was looking through several cookbooks, I kept finding a similar recipe for fennel with a lemony dressing. I chose one that used only ingredients I had on hand, always a bonus in my book. My husband and I really liked it, most of the kids thought it was fine, but my 4 year old had three helpings!
Here’s the recipe for Fennel Salad from the Nourishing Traditions cookbook.
6-8 medium fennel bulbs I just used the one huge bulb that came in my share
3/4 c lemon pepper dressing (recipe follows)
6 oz good quality Parmesan cheese Continue reading