End of Summer Zucchini Casserole

We’ve headed into fall and the remaining Romanesco zucchini need to be used…now what? I’d pretty much run through the  “zucchini repertoire” and I needed to come up with something for dinner.  There’s that leftover barbecued corn from the night before…hmmm.   Here it is…kind of macaroni and cheese without the macaroni using zucchini and corn instead! … Continue reading End of Summer Zucchini Casserole

Corn On The Cob Butters

A couple of ideas to slather on fresh, fantastic, local corn! Lime-Chive Butter ½ cup (4 oz.) unsalted butter, room temperature 1/3 cup finely chopped fresh chives 2 tsp. fresh lime juice 1 tsp. finely grated lime peel ½ tsp. fine sea salt ¼ tsp. Hungarian sweet paprika Pinch of cayenne pepper Mix all ingredients … Continue reading Corn On The Cob Butters

Crunchy Dill Pickles

Dill pickles are one of the things that we like a lot at our house. We have been canning/preserving them every year for it seems like forever…and when you present a jar to friends, are they ever happy! Cold, crisp and crunchy! We now get our organic dill cucumbers, dill weed and garlic from our local … Continue reading Crunchy Dill Pickles

Phyllis’ Tomato Salsa

For a printer friendly version of this recipe, click here. A good salsa is a wonderful thing! This version has both grape tomatoes and Sungold’s from the plants in our backyard. It certainly makes an eye catching and delicious salsa! Terrific on burritos, tacos or as a topping for grilled fish or chicken. You know … Continue reading Phyllis’ Tomato Salsa

Green Corn Tamale Casserole

For a printer friendly version of this recipe, click here. Known as Tamal de Elote en Cazuela in Mexico, I make this casserole quite often. It’s a really tasty dish to serve as part of a Mexican meal or with BBQ ribs, chicken or as a vegetarian main course with some Mexican beans and a … Continue reading Green Corn Tamale Casserole