Slow Cooker Mediterranean Meatball Ratatouille
Slow Cooker Mediterranean Meatball Ratatouille is an easy to prepare dish that combines sausage meatballs with the Mediterranean flavors of eggplant, mushrooms, zucchini, tomato, onion, garlic and basil. My cousin Barb Keller, whom I refer to as the queen of the crockpot, was nice enough to share this delicious recipe for Slow Cooker Mediterranean… Read more »
Zucchini Noodles with Ground Pork Sauce
Even though last week I said I was posting my last zucchini recipe for this fall, I made my Zucchini Noodles with Ground Pork Sauce for dinner this week, and my husband Robert said I HAD to post it – he liked it that much! I love zucchini noodles. Not only are they are… Read more »
Tortelloni Soup with Sausage, Carrots and Zucchini
To wrap up my fall posts featuring fresh zucchini, today I’m sharing this amazingly delicious, Italian-inspired Tortelloni Soup with Sausage, Carrots and Zucchini. The weather in Denver is finally starting to feel like fall, and that means it’s one of my favorite seasons – soup! My husband Robert and I both love soup for dinner,… Read more »
Triple Chocolate Zucchini Cake
Dense and decadent, Triple Chocolate Zucchini Cake uses unsweetened and semi-sweet chocolate in the batter, then is topped off with a super scrumptious bittersweet chocolate glaze. Every year during August and September I receive lots of requests for zucchini recipes. I’ve shared a few recently – one side dish (Roasted Zucchini Custard) and one vegetarian… Read more »
Mushroom, Spinach, Tomato and Zucchini Pie
Mushroom, Spinach, Tomato and Zucchini Pie is the perfect end-of-summer dish to prepare with the fresh bounty from your garden or your favorite farmer’s market. At the end of summer, I love creating flavorful and colorful dishes with all the fresh vegetables and herbs that are at their peak. Hence, the creation of this Mushroom,… Read more »
Roasted Zucchini Custard
Roasted Zucchini Custard is an easy and flexible way to prepare zucchini, that can be a served as a light brunch/lunch entrée or as a side dish! OK, who doesn’t love zucchini? And with all the zucchini overflowing out of our vegetable gardens, at the farmer’s market, and even our favorite grocery stores this time… Read more »
Roasted Eggplant, Zucchini and Red Pepper
Roasted Eggplant, Zucchini and Red Pepper – flavorful roasted fresh vegetables are layered with pesto and Fontina cheese and then baked. One night while living in Amsterdam, two guests at one of my dinner parties were vegetarian. I created this recipe especially for them – and they loved it. A block from my house was… Read more »
Veggie Fries with Lemon-Garlic Aioli
Veggie Fries with Lemon-Garlic Aioli are a wonderful alternative to French fries. Veggie Fries – large Portobello mushroom and zucchini wedges are dusted with flour, dipped in beaten egg, coated with a mixture of Italian breadcrumbs and fresh Parmesan cheese, and then fried until crispy and golden brown. They pair beautifully with a lemon and… Read more »
Amalfi Hike and Cooking Class Dinner
August 26, 2015
One of our favorite adventures while vacationing on the Amalfi coast was to go on a hike to a local organic farm where we were treated to a cooking class dinner. Our hotel, the Grand Hotel Convento, was on the side of a large hill, just on the outskirts of the town of Amalfi. Our… Read more »
Salmon and Vegetables en Papillote
We love cooking fish en papillote, which simply means wrapping it in a parchment paper or foil package and then baking it. You can also cook fish this way on the grill. For this recipe, you can use any combination of the vegetables you like or that are in season. For step-by-step instructions on how… Read more »
