Much of my experimental cooking comes from the fact that I hate to waste food. When I have too much of something I look for a recipe or come up with a recipe that utilizes what needs to be eaten.
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Stuffed baked zucchini with rice, orzo and cherry tomatoes
From peppers to kale, the garden is in full swing, but there are two things I can’t seem to eat enough of to keep up with the productions, zucchinis and cherry tomatoes. The image below is how my fridge feels …
Carrot cupcakes or carrot muffins, either way they will delight
I know, I know, the cupcake is so 2010. Apparently, cupcakes are out and pies are in. Maybe the flaming cupcake and cupcake fondue are out, but take a classic, never-go-out-of-style food like carrot cake and make it into cupcakes, …
Make your own roasted sweet corn
Every year, when Michigan corn is ready to harvest, we head to the farmer’s market and buy 3-4 dozen ears to roast and preserve. The first year we did this, we bought corn from a girl who would harvest corn
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Roasted Corn Chowder
I’m beginning to see signs everywhere advertising “Michigan sweet corn sold here”. It’s a food that I can’t resist and have yet to meet anyone who doesn’t like fresh sweet corn. As Garrison Keillor said, “Sex is good, but not
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Asian Kohl-Slaw
I’m not a big fan of cooking when it’s this hot, so I’m taking advantage of a few foods in my garden that I can eat without turning on the stove. The carrots are ready and so is the kohlrabi, …