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Healthy Mediterranean Cooking at Home

Category Archives: Vegetarian

 

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Here in the south, October is still summer but the markets like to think it is fall. So lots of squash, greens, cabbage, cauliflower, broccoli, green beans, potatoes, apples and grapes are available. I have posted below several recipes that take advantage of the fall harvest.

One of the Farmers' Markets Nearby

Nearby Farmers’ Market

If you have freezer space, this is also a good time to freeze some of fall’s abundance to use in the winter. Only use fruits and veggies in excellent condition that have been thoroughly cleaned. Most vegetables you plan to freeze should be blanched for two to five minutes. Blanching — the process of heating vegetables with boiling water or steam for a set amount of time, then immediately plunging them into cold or iced water — stops enzyme activity that causes vegetables to lose nutrients and change texture. The cooled veggies can then be packed into plastic freezer bags, jars or other freezer-safe storage containers.

Fruits or blanched vegetables can also be patted dry with clean kitchen towels, frozen in a single layer on cookie sheets and then put into containers. Using cookie sheets for freezing ensures that the fruits and vegetables won’t all stick together, so that you can remove a portion at a time from the container. Using this method is best for freezing berries. Berries should not be blanched, just washed and dried before freezing. Chopped onion and chopped bell peppers for cooking can also be frozen without blanching.

Here is a handy chart on how to blanch vegetables for freezing.

Mediterranean Tomato Salad

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Serve this salad with grilled steak.

Ingredients

  • 2-3 large ripe tomatoes, sliced thin
  • One large red onion slice, cut ¼ inch thick and quartered
  • ½ cup oil cured olives, pitted and halved
  • ¼ cup crumbled feta cheese

Dressing

  • ¼ cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • ¼ teaspoon black pepper

Directions

Whisk together the oil, vinegar, oregano and black pepper.

Arrange the tomatoes on a serving plate and distribute the onion, olives and cheese over the tomatoes. Drizzle with the dressing.

Let the salad sit at room temperature for an hour before serving.

Fall Vegetable Minestrone

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 whole celery stalks with leaves, diced
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1 cup green beans, cut into 1 inch pieces
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano or basil
  • 1/2 teaspoon freshly ground pepper
  • ½ teaspoon smoked paprika
  • 4 cups vegetable broth
  • 2 cups water
  • 1/3 cup whole-wheat orzo pasta
  • Two 15-ounce can diced tomatoes
  • One 15-ounce can chickpeas, rinsed
  • Salt to taste
  • 1/4 cup grated Parmigiano-Reggiano cheese

Directions

Heat oil in a large saucepan over medium heat. Add the diced celery, onion, carrot, garlic, oregano and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

Add broth and water and bring to a boil. Add orzo and green beans. Cook, uncovered, until tender, 8 to 10 minutes. Add tomatoes, chickpeas and paprika.  

Cook over medium heat until steaming-hot, 3 to 5 minutes.Taste and add salt to your liking.

Ladle into soup bowls and garnish with cheese,

Lemon Leek Spaghetti

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This recipe is a great side dish for grilled or baked fish.

Ingredients

  • 8 ounces spaghetti
  • 2 tablespoons butter, divided
  • 2 garlic cloves, minced
  • 1 leek, trimmed, cut in half lengthwise, and thinly sliced
  • 1/2 cup lower-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 tablespoon capers, rinsed
  • Salt & black pepper
  • ½ cup grated Parmesan cheese

Directions

Cook pasta, al dente, according to package directions. Drain.

Melt 1 tablespoon butter in a skillet over medium-high heat. Add garlic, leek, and 1/4 teaspoon each of salt and black pepper; sauté 4 minutes.

Add broth and juice; cook 2 minutes or until the liquid is reduced by half. Remove the skillet from the  heat; stir in remaining 1 tablespoon butter.

Add the pasta and capers to the leek mixture; toss well to combine and sprinkle with parsley and cheese.

Butternut Squash Gratin

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Serve this dish with ribs or pork chops.

Serves 6

Ingredients

  • 1 Granny Smith apple, peeled, cored and diced
  • 1 clove garlic, very finely chopped
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 large leek, cleaned and sliced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 small butternut squash (about 1 pound), peeled, seeded and diced
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon freshly grated lemon zest
  • 1 1/2 cups panko breadcrumbs

Directions

Preheat the oven to 400°F. Coat a 1 1/2-quart gratin dish or other shallow baking dish with 1 teaspoon of the oil.

Place the garlic and sliced leeks in the bottom of the prepared baking dish. Season with salt and pepper.

Arrange the squash and apple cubes on top of the leeks. Season with salt and pepper. With a rubber spatula toss the mixture until evenly combined.

Cover the tightly with foil and bake until the squash is very tender, about 1 hour.

Combine the breadcrumbs with the remaining oil, the lemon zest and parsley. Sprinkle over the squash and bake, uncovered, until the crumbs is golden, 15 minutes longer.

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While most peppers start out green, depending on the variety, they will mature into a variety of colors, such as red, orange, yellow and sometimes even purple. Bell peppers are abundant in the summer and these colorful vegetables have a sweet flavor. When choosing bell peppers, make sure to pick those with shiny, blemish-free skin. No wrinkles or soft spots either. Their size and shape will vary greatly so don’t use that as an indicator of age or taste. Packed with vitamins and low in calories, bell peppers can be added to a variety of dishes to bring both color and flavor to your diet. Use them raw or roasted or grilled. Freeze them if you end up with more than you can use. Here are some ideas for using bell peppers:

Add peppers to your favorite kebabs for late summer grilling. This is when it’s a great idea to get one of each color.

Add chopped pepper to your favorite tuna or chicken salad for extra crunch.

Make a colorful pepper slaw. Thinly slice peppers and toss with green onions, cider vinegar and just enough mayonnaise to coat the mixture. Let sit in the refrigerator for several hours to soften the peppers slightly.

Make a bell pepper pizza. Brush a rolled out pizza crust with extra-virgin olive oil. Top with thinly sliced red, orange and yellow peppers and add tablespoons of ricotta cheese. Sprinkle with grated Parmesan cheese and bake. Add fresh basil leaves just before the pizza finishes cooking.

Bell peppers make excellent appetizer dippers. Cut wide strips and use for hummus, salsa or other dips.

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Grilled Stuffed Italian Peppers

This appetizer recipe is a healthy, fresh alternative to the popular breaded and fried versions.

Yield: 10 peppers

Ingredients

10 Italian (long) frying peppers

Filling

  • 8 ounces low-fat cream cheese with chives and onion, softened
  • 2 ounces extra-sharp white cheddar cheese, shredded (about 1/2 cup)
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh lemon juice
  • 1/8 – 1/4 teaspoon cayenne pepper

Directions

Preheat an outdoor grill to medium-high heat. Oil the grill grates.

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Cut a thin slice off the top of the peppers. Carefully remove the seeds so you not tear the peppers.

Combine the filling ingredients in a mixing bowl, stirring well to combine. Using a small spoon fill the peppers. Coat the outside of the peppers with olive oil cooking spray.

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Place the peppers on the grill, close the cover and grill the peppers 5 minutes. Turn the peppers over and grill for 5 more minutes.

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Southern Style Stuffed Peppers

Ingredients for every 2 peppers

  • 2  whole bell peppers
  • 2 teaspoons butter
  • Salt and freshly ground black pepper

Filling

  • 2 tablespoons diced sweet onion
  • 2 tablespoons diced celery
  • 2 tablespoons chopped fresh tomato
  • 1 cup fresh corn kernels
  • 3/4 cups grated Cheddar or Monterrey Jack cheese
  • 2 tablespoons finely chopped fresh herbs

Directions

Preheat the oven to 375 degrees F. Lightly oil a baking dish deep enough to stand the peppers upright.

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Cut the tops off the peppers and remove the seeds.  Save the tops.  Lightly salt the inside of the peppers.

Combine the filling ingredients in a mixing bowl. Season with black pepper. Stuff the peppers with the filling, packing it in tightly. Place 1 teaspoon of butter on top.

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Replace the pepper tops and set them in the prepared dish. Add water to the dish, about one inch deep, cover, and bake until the peppers are completely cooked, about 45-50 minutes.

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Sautéed Peppers and Onions (Peperonata)

Peperonata recipes come in many versions; some get stewed, some are cooked with potatoes or with tomatoes. I prefer to lightly saute them, so they retain a slight crunch. This dish is perfect to serve with grilled steak, chicken cutlets, sausage or fish. They are also good in a sandwich, especially an Italian pepper and egg sandwich.

Ingredients

  • 1/4 cup olive oil
  • 6 sweet bell peppers or 20 Italian frying peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 2 large sweet onions, halved and sliced
  • 4 garlic cloves, grated
  • 2 teaspoons dried oregano or 1 teaspoon of fresh oregano leaves
  • 1/2 teaspoon red pepper flakes (chili)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Heat the olive oil in a large saute pan over medium heat. Add the onions, the peppers, garlic, oregano, pepper flakes, salt and pepper and cook for about 10 minutes, until crisp tender.

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Variations:

Add 4 Roma or other plum tomatoes, seeded and diced with the peppers in the skillet

Add ½ cup sliced basil leaves, instead of oregano

Add 1/4 cup Balsamic Vinegar with the peppers to the skillet

Add 2 boiled potatoes, sliced, to the onions in the skillet

Steak Pizzaiola with Peppers and Onions

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Beef Loin

The loin is actually two subprime cuts—the strip loin and the tenderloin—and contains the most tender and prized cuts of meat. The strip loin, the larger of the two, is a cylindrical muscle running along the spine. The tenderloin is a smaller, snake-shaped muscle running parallel to and beneath the strip loin. Steaks cut from the boneless strip loin are known as New York Strip Steaks. The tenderloin may be sold in roast-sized chunks for Chateaubriand, or sliced into individual steaks known as filet mignon. A steak cut that includes both the strip and the filet separated by a t-shaped bone between them is called a T-bone steak. When a T-bone steak is cut from farther back on the short loin, where the tenderloin is thicker, it is known as a porterhouse. Loin is not as marbled (fatty) as the rib eye, nor is it among the leanest cuts. All loin cuts are best dry-heat cooked.

Ingredients

  • 1 boneless strip loin steak, cut into 1/4 inch thick slices and fat trimmed
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • Half of the sautéed Pepper and Onion recipe – from above
  • 2 cups Marinara (tomato) sauce
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh oregano or basil
  • 1/4 teaspoon red pepper flakes (chili)

Directions

Sprinkle the 1 teaspoon salt on the steaks and let rest at room temperature for 30 minutes.

Heat the olive oil in a large skillet over high heat. Add the steaks and sear them on one side for 2 minutes. Turn the steaks over.

Top each steak with about 1/2 cup of the sautéed peppers and onions. Cover the peppers and onions on each steak with 1/2 cup of tomato sauce. Sprinkle each with some red pepper flakes, black pepper and herbs.

Cover the skillet and cook until warmed, about 5 minutes on medium heat.

 


july

At this time of year the farmers’ markets, roadside stands and supermarkets are bursting at the seams with fresh grown produce. Take advantage of all these good things and create some seasonal recipes around fresh July produce. Here are a few ideas.

Stuffed Cucumbers

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These little bites are delicious for lunch or for a summer appetizer.

Ingredients

  • 2 medium cucumbers, peeled
  • 1/2 cup chive and onion cream cheese
  • 1/2 cup carrots, finely shredded
  • 1/4 of a green bell pepper, finely chopped
  • 1 small banana pepper or other spicy pepper, finely chopped
  • 2 tablespoons relish
  • Sweet paprika for garnish

Directions

Cut cucumbers lengthwise. With a spoon, scoop out seeds to form a hollow center.

Combine the carrots, green pepper, spicy banana peppers, relish and cream cheese.

Spread the mixture into the center of the cucumbers. Sprinkle the top with paprika.

Cut each cucumber half into 4 pieces. Chill in the refrigerator until serving time.

Eggplant Rollatini

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Ingredients

Eggplant

  • 1 medium to large eggplant, peeled and cut lengthwise into ¼ inch slices
  • 1 cup all-purpose flour
  • 1/4 teaspoon each salt and pepper
  • 1 tablespoon dried Italian herbs
  • Olive oil

Filling

  • 1 cup ricotta cheese
  • 1 egg
  • Salt & Pepper
  • 1/4 cup minced fresh herbs (parsley, basil)
  • 1/4 teaspoon garlic powder

Rollatini

  • 2 cups Marinara (tomato) sauce
  • 1/2 cup grated Parmesan cheese

Directions

Combine the flour, salt, pepper and dried herbs in a shallow dish. Heat enough olive oil to cover the bottom of a large skillet.

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Dredge the eggplant slices in the flour mixture and place in the skillet.

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Cook until brown on both sides. Drain on paper towels and let cool until room temperature.

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Mix together the filling ingredients and distribute evenly over the sautéed eggplant slices.

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Roll up the slices from the short end and place in a greased casserole dish. Pour the Marinara sauce over the rolls and sprinkle with the grated Parmesan cheese.

Bake in a 350 degree F oven for 30 minutes.

Big Batch Summer Vegetable Chowder

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Makes plenty to freeze for future dinners and lunches.

Ingredients

  • 12 ears fresh corn
  • 2 quarts water
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 carrots, diced
  • 1 green bell pepper, diced
  • 3 cups southern field peas
  • 3 medium red potatoes, peeled and diced
  • 2 celery stalks, diced
  • 8 cups chicken or vegetable broth
  • 2 teaspoons dried Italian seasoning
  • 9 oz pkg fresh spinach tortellini
  • Chopped fresh herbs for garnish

Directions

Slice the kernels from each corn cob into a large bowl. Set aside.

Break each corn cob in half and place in a large Dutch oven or stock pot. Cover the cobs with 2 quarts of cold water. Bring the water to a boil and turn the heat to low.

Simmer, uncovered, for 40 minutes.

When the corn cobs have finished simmering, heat the olive oil in a large soup pot over medium low heat.

Add the onions and cook until soft, approximately 2 minutes, then add the garlic, salt, pepper, dried Italian seasoning, reserved corn and remaining vegetables.

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Cook for several minutes until the corn is soft, stirring frequently.

Once the corn cobs have finished simmering, remove the cobs from the broth. Add the corn broth to the soup pot. If the corn broth has reduced to less than 4 cups, add more water to equal 4 cups.

Add the chicken broth and tortellini. Bring to a boil. Reduce the heat and simmer the ingredients together over medium heat for an additional 15-20 minutes, covered.

Tomato Tart

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Serves 6-8

Ingredients

  • One 9 inch refrigerated pie crust, at room temperature
  • 3 small to medium vine-ripe tomatoes, cored and sliced 1⁄4″ thick
  • 1 1/2 cups shredded cheddar cheese
  • 4 oz cream cheese, softened
  • 1 shallot, thinly sliced
  • Salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons finely chopped chives

Directions

Spread tomatoes in a single layer on a double thickness of paper towels. Sprinkle with salt and let drain for 1 hour. Blot dry with more paper towels.

Heat the oven to 425°F.

Place the dough in a greased 10 inch pie dish or tart pan.  You can also place the dough on a baking sheet on parchment and form the tart like a galette.

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Spread the cream cheese over the crust, leaving a 1 inch border. Sprinkle the cheddar over the cream cheese.

Top with tomato and shallot slices, overlapping each slightly. Sprinkle with black pepper and chives. Fold overhanging crust up and over the edge of the filling.

Bake until golden brown, 40–45 minutes. Let the tart rest for 5 minutes before serving.

Regular or Gluten-Free Strawberry Peach Sponge Cake

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The recipe for this cake can be made as a gluten-free cake or as a regular sponge cake. Any fruit filling works in this recipe – just use what is in season.

Ingredients

Simple Sponge Cake Mixture

Ingredients

  • 6 eggs, separated
  • 1 cup sugar
  • 1 cup cake flour

Gluten-Free Cake Mixture

Ingredients

  • 8 oz butter, softened at room temperature
  • 1 cup sugar
  • 4 large eggs
  • 1 tablespoon light rum
  • 1 ½ cups King Arthur or Bob’s Red Mill Gluten-Free All Purpose Baking Flour (not gluten-free flour)
  • 1 tablespoon baking soda
  • 2 tablespoons milk

Regular or Gluten Free Cake Filling

Ingredients

2 tablespoons light rum for sprinkling on the cake layers

1/2 cup strawberry syrup or jam (recipe for strawberry syrup)

6 strawberries, cut into thin slices

1 medium peach, peeled and sliced thin

12 whole small strawberries, stems removed

Whipped Cream Topping

Ingredients

  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 tablespoon light rum

Directions

Cut parchment or wax paper to fit two 9 inch round cake pans. Spray the pans with cooking spray and place the parchment circles in the pans. Spray the paper. Set aside.

Heat the oven to 350 degrees F.

Directions for making the simple sponge cake:

Separate the eggs, putting whites in the large mixer bowl and the yolks in a small mixer bowl.

Add 1/2 cup sugar to the whites and beat until very stiff.

Add 1/2 cup sugar to the yolks and beat until very thick and light yellow in color.

Fold egg yolk mixture into the egg whites.

Fold flour in using 1//3 cup each time until well mixed. Do not over mix.

Pour evenly into the prepared pans.

Bake for approximately 30 minutes or until a toothpick inserted in the center comes out dry.

Cool for a few minutes, remove from pan and remove paper. Sprinkle each layer with 1 tablespoon of rum. Cool completely.

Directions for making the gluten-free sponge cake:

Cream the butter and sugar together in the large electric mixer bowl. Beat in the eggs, one at a time. Add the rum.

Fold in the baking flour and baking soda, a little at a time. When completely mixed, add the milk slowly until the batter is fluid.

Pour into the prepared cake pans and bake until lightly brown and a toothpick inserted into the middle comes out clean, about 20 minutes.

Let cool in the pans for 10 minutes and transfer to a cooling rack. Sprinkle each layer with 1 tablespoon of rum. Cool completely.

Directions for making the whipped cream topping:

Combine the ingredients in an electric mixer bowl and with the whisk attachment beat the mixture until stiff.

Directions for assembling the cakes:

Place one cake layer on a cake plate and top with the strawberry syrup. Arrange the sliced fruit on top of the strawberry syrup layer. Spread half of the whipped cream over the fruit.

Place the second cake layer on top of the whipped cream. Spread the cake layer with the remaining whipped cream. Place the whole strawberries evenly in a circle around the cake.

Chill in the refrigerator until serving time.


						
						
					
		

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Summer is a wonderful time to entertain and enjoy the outdoors with your friends. Serving appetizers and drinks are a great way to entertain when it is hot. You want easy to prepare recipes so you are not in the kitchen for hours and you want to use simple, common ingredients that you usually have in your pantry or refrigerator. Below are a few of my easy to make suggestions.

Mediterranean Bruschetta

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Ingredients

  • 1 tablespoon olive oil, plus extra for the bread
  • 1 clove minced garlic
  • 2 large tomatoes, seeded and finely chopped
  • 1/2 cup finely diced red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped oil cured Italian olives
  • 1/4 cup finely chopped parsley
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced fresh thyme
  • 1 baguette, cut diagonally into 1/4 inch-thick slices

Directions

Combine all the ingredients in a large bowl; except the bread slices. Refrigerate until ready to serve.

Lightly grill the bread slices and then brush them with olive oil. Spoon 1 heaping tablespoon of the tomato mixture onto each bread slice and arrange on a serving plate.

Oven Fried Zucchini and Yellow Squash Rounds

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Ingredients

  • Olive oil cooking spray
  • Homemade Marinara Sauce, (see recipe here)
  • 2 medium zucchini, ends trimmed
  • 2 medium yellow squash, ends and neck trimmed
  • 2 eggs
  • ½ cup milk
  • 1 cup all-purpose flour
  • 1 tablespoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 ½ cups dried Italian seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • Olive oil, for drizzling

Directions

Preheat the oven to 450°F. Coat a large baking sheet with cooking spray.

Cut the squash into ¼ inch thick slices.

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In a plastic bag, combine the flour, Italian seasoning, salt and pepper.

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In a shallow bowl, beat the eggs and milk together.

In another shallow bowl, combine the breadcrumbs and cheese.

Place the squash slices in the bag with the flour and shake until they are coated.

Next, place each slice in the egg and then into the breadcrumb mixture.

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Place the squash rounds on the prepared baking pan and drizzle with olive oil.

Bake for 10 minutes. Turn the slices over and bake for another 10 minutes or until crispy.

Serve with warm marinara sauce.

Marinated Cheese

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Serves 4

Ingredients

  • 4-ounces of cream cheese, quartered
  • 1 heaping tablespoon fresh thyme leaves, chopped
  • 1 packed teaspoon fresh lemon zest
  • 1 tablespoon finely chopped pitted black and green Italian olives
  • 2 teaspoons finely chopped sun-dried tomatoes
  • Sea salt
  • 1/4 cup extra virgin olive oil
  • Toasted crostini, pita chips or crackers for serving

Directions

Place the cheese quarters in a medium container. Sprinkle the thyme, lemon zest, olives and sun-dried tomatoes over and around the cheese. Sprinkle the cheese with a little sea salt.

Pour the olive oil over the mixture. Squash the mixture with a fork and cover the container. Let the cheese marinate in the refrigerator for a few hours.

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Bring the cheese mixture to room temperature about 45 minutes before serving. Put the marinated cheese mixture into a serving dish.

Arrange crostini, pita or crackers around the dish with a couple of small knives for serving.

Tuna Dip

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Serve with fresh celery, radishes, carrots and thin, crispy crackers.

Makes 8 servings.

  • 8-ounces canned tuna
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 3/4 cup chopped red onion
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1 garlic clove, chopped
  • 1 tablespoon capers, washed and drained
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Directions

Combine the olive oil, lemon juice, onion, parsley, garlic, capers, salt, and pepper in a small bowl.

Place the tuna in a food processor and pulse to break it up.

Turn the speed to low speed and add the olive oil mixture, a little at a time, until the ingredients are thoroughly combined and the mixture is smooth.

Pour into a small serving bowl and chill. Serve with fresh-cut vegetables and crackers on the side.


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Don’t let your herbs go wild in the garden or get moldy in the refrigerator. There are lots of way to incorporate them into your recipes.

A general guideline for using fresh herbs in a recipe is to use 3 times as much as you would use dried herbs.

Wash herbs when you are ready to use them. Shake off moisture or spin dry in a salad spinner. Pat off any remaining moisture with clean paper towels.

For most recipes, unless otherwise directed, mince herbs into tiny pieces. Chop with a chef’s knife on a cutting board or snip with a kitchen scissors.

Unlike dried herbs, fresh herbs are usually added toward the end in cooked dishes to preserve their flavor.

Storing Herbs

Fresh herbs can be stored in an open or a perforated plastic bag in your refrigerator for a few days.

After washing, you can mince the herbs and place them halfway up in the sections of an ice-cube tray. Cover herbs with cold water and freeze until solid.

Transfer the frozen cubes to a freezer bag. Drop them into soups, stews and sauces as needed.

Some Other Ways To Use Herbs

If you love a big, green salad, add fresh herbs to the mix.

Add a big handful of fresh herbs to a basic mixture of equal parts sugar and water, bring to a boil, stir and then remove from the heat. Once completely cooled, strain out the herbs (discard) and use the simple syrup to sweeten iced coffee or tea and cocktails.

Fresh herbs are a perfect in salad dressings and vinaigrettes. They round out the fatty and sharp flavors from the oil and vinegar.

Combine finely chopped herbs and room-temperature butter to make a spread that compliments bread or cooked meat or vegetables.

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Summer Squash Chowder

Ingredients

  • 3 tablespoons butter
  • 3 medium zucchini and 2 medium patty pan squash, diced
  • 1 large sweet (Vidalia) onion, chopped
  • 2 celery stalks, diced
  • 8 cups Summer Vegetable Stock (corn cob stock) (recipe here)
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh basil
  • 1 teaspoon minced fresh oregano
  • Salt and freshly ground pepper
  • Juice of 1 lemon
  • 1 cup fresh corn kernels
  • Sour cream for garnish

Directions

Heat the butter in a large saucepan or stockpot; add the garlic, celery and onion. Saute for 5 minutes. Add the squash and lightly salt the vegetables. Saute for an additional 5 minutes.

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Add the stock and 1 teaspoon salt, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Puree the soup with a hand immersion blender until smooth.

Taste and season with additional salt and pepper, if needed. Stir in lemon juice, corn and herbs. Simmer for 5 minutes. Serve in individual soup bowls topped with a tablespoon of sour cream.

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Creamy Herb Dip

Makes about 1 1/2 cups

This makes a great party dip with lots of fresh summer vegetables and pita chips.

It is best to process all the ingredients in the food processor with the exception of the yogurt, for the best consistency.

Use either whole or low-fat Greek yogurt and mayonnaise (but don’t use nonfat).

Ingredients

  • 3/4 cup mayonnaise
  • 1/2 medium shallot, chopped
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons lemon juice
  • 3/4 cup Greek yogurt
  • Salt and pepper to taste

Directions

Process mayonnaise, shallot, chives, basil and lemon juice in food processor until smooth. Transfer mixture to a medium bowl and stir in yogurt. Season with salt and pepper.

Cover dip and refrigerate until thickened, at least 1 hour. (Dip can be refrigerated in an airtight container for 2 days.

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Spaghetti with Clam and Herb Sauce

Ingredients

  • 8 ounces spaghetti
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1 shallot, minced
  • 3 (6 1/2-ounce) cans chopped clams in broth
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon peperoncino (hot red-pepper flakes)
  • 1/2 cup of white wine

Directions

Cook pasta in large pot of boiling salted water until barely al dente. (or use the quick skillet method – see recipe here). Drain pasta and set aside.

Drain the clams over a large measuring cup. Set the clams aside. You should have about 1 1/2 cups of clam broth.

Heat oil in the same pan that the pasta was cooked in over medium-high heat. Add garlic, shallots, herbs, hot pepper and a sprinkle of salt and cook, stirring as needed, until the shallots have softened.

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Add wine and let it simmer for a few minutes. Add the clam broth and bring to a boil. Add the cooked spaghetti, turn the heat down and let the spaghetti simmer for two minutes.

Add the drained clams and let the mixture heat for a minute or two. Serve in pasta bowls with plenty of crusty Italian bread.

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Pan-Fried Herbed Pork Cutlets

Serves 4

Ingredients

  • 1/4 cup finely minced herbs (any combination of thyme, rosemary, oregano, basil, sage, chives, parsley)
  • 1/8 teaspoon ground fennel seed
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 pork cutlets (about 1/4 inch thick and each weighing about 4 oz)
  •  2 tablespoons olive oil
  • Lemon wedges

Directions

Combine the herbs, fennel and salt in a shallow dish.  Place the flour in a second shallow dish. Pat chops dry with paper towels.

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Trim the cutlets of fat and pound them lightly with a meat mallet to make them uniform in thickness. Press the herbs on both sides of the cutlets and then dredge the cutlets in the flour (do not discard flour).

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Transfer to a plate and let rest 10 minutes. Dredge cutlets in the flour a second time just before cooking.

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Heat the oil over medium-high heat and cook the pork cutlets until well browned, 2 to 3 minutes per side. Serve with lemon wedges.

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Herb Salad

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 4 teaspoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • Coarse salt and ground pepper
  • 2 heads tender lettuce (such as Boston or Bibb), torn into bite-size pieces
  • 1/2 cup torn or chopped fresh herbs, such as parsley, basil, sage and chives
  • 2 teaspoons finely minced shallots
  • Sliced red and white radishes
  • 1 cup sliced toasted almonds

Directions

In a small bowl or measuring cup, whisk together olive oil, lemon juice and mustard; season with salt and pepper.

In a large bowl, combine lettuce, shallots, radishes and herbs. Add dressing and toss to combine. Add almonds and serve.

Variation: The dressed salad can also be placed—open-face sandwich fashion—on top of grilled bread that has brushed with olive oil.


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I look forward to this time of year because the CSA I belong to (Jeta Farms) begins its distribution of shares to its members. As you can see from the cover photo, my share contains beautiful produce.

CSAs (community supported agriculture programs), provide a direct link between local farmers and consumers by allowing members to purchase a share of a farmer’s crop before it’s produced each season. This allows the farmer to pay for seed, water, equipment, etc., up front.

Each week of the share season, the farmers deliver great tasting, healthy food to predetermined locations or members pick up their shares at the farm. CSA members share in the harvest and everyone benefits. This type of arrangement helps people to connect back to the earth and the food they eat.

Here are recipes for how I used some of the produce in my first share.

Corn Stock

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Did you know that you can make delicious vegetable stock with corn cobs? The stock can be used to add flavor to soups, risotto or any recipe calling for vegetable stock.

Ingredients

  • 12 corn cobs (corn kernels removed)
  • 2 chive stalks
  • 2 stems fresh parsley
  • 2 stems fresh thyme
  • 1 bay leaf

Directions

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Put corn cobs, chives, parsley, thyme, bay leaf and cold water to cover in a large pot and bring to a boil over high heat. Reduce heat to medium, cover the pot and simmer for 1 1⁄2 hours.

Strain, discard solids and refrigerate or freeze until ready to use the stock.

Grilled Corn on the Cob

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For each ear of corn:

  • 1 teaspoon butter
  • ½ tablespoon chopped fresh chives
  • One ice-cube
  • Heavy duty aluminium foil

Directions

Remove the husks and silk from the corn. Center the corn on a piece of foil large enough to enclose the entire cob.

Dot with the butter and sprinkle on the chives. Add an ice-cube.

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Bring up the foil sides. Double fold the top and ends to seal making one large foil packet, leaving room for heat circulation inside.

Grill, turning frequently, until the corn is tender, about 15 minutes. Remove the corn from the grill. Be careful opening the foil and wear oven mitts as the corn will be very hot!

Green Bean Salad

green beans

3-4 servings

Ingredients

  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil
  • 1 clove garlic, finely minced
  • Kosher salt and freshly ground pepper, to taste
  • 2 cups fresh green beans, trimmed and cut into 2 inch pieces
  • 2 oz feta cheese, crumbled
  • 1/4 cup finely diced red onion
  • 1/4 teaspoon dried oregano

Directions

To make the vinaigrette: whisk together the vinegar, oil, garlic, salt and pepper in a serving bowl; set aside.

Bring a large saucepan of lightly salted water to a boil; add the beans and cook until just tender, about 3 minutes.

Using a slotted spoon, transfer the beans to a bowl of ice water. Drain well and toss with the vinaigrette, oregano, feta and onion. Chill before serving.

Stuffed Summer Squash Boats

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Serves 4

Ingredients

  • 4 medium yellow squash
  • 1/2 cup ricotta cheese
  • 1/2 cup mozzarella cheese, shredded
  • 1 cup marinara sauce, heated (see recipe link here)
  • 1/4 cup Parmesan cheese, freshly grated
  • 1/4 cup Panko breadcrumbs
  • Olive oil
  • 2 tablespoons minced fresh basil leaves
  • Sea salt and fresh ground pepper to taste

Directions

Cut off the stems on the squash and cut a slice off the top of each squash. I used the top and the scooped out flesh in the relish recipe below.

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Using a small spoon, scoop out the seeds and enough flesh from each squash to create room for the stuffing.

Place the squash in a greased baking dish or in individual baking dishes and brush the cut sides of the squash with olive oil.

Season the squash lightly with salt and pepper.

Preheat the oven to 375 degrees F.

To make the stuffing:

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In a small mixing bowl, combine the panko breadcrumbs, 1 tablespoon olive oil, minced basil and Parmesan cheese. Set aside.

Combine the ricotta and mozzarella in another mixing bowl and season to taste with salt and pepper.

Evenly distribute the ricotta cheese mixture in the squash boats.

Evenly sprinkle the breadcrumb topping mixture on top of the ricotta filled squash.

Bake the squash for 30 minutes or until the squash is tender and the topping is golden brown.

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Remove the baking dish or dishes from the oven and pour some warm marinara sauce over the squash boats before serving.

Small Batch Summer Relish

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Sweet-and-sour squash relish is a great condiment for burgers and summer sandwiches. You won’t believe how delicious summer squash is in this relish.

Makes: 2 cups

Ingredients

  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 2 teaspoons mustard seeds
  • 1/4 teaspoon crushed red pepper (chili)
  • 1/2 teaspoon salt
  • 1 1/4 lbs zucchini and/or yellow squash
  • Half a medium onion
  • Half a red or yellow bell pepper

Directions

Finely dice the vegetables with a knife. I don’t like using the processor for relish because it makes the squash watery and a grater makes them too fine for relish.

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In a large saucepan, heat vinegar, sugar, mustard seeds, crushed red pepper and salt to boiling on high, stirring. Stir in squash, onion and bell pepper.

Simmer 60 minutes or until very tender and very soft, stirring occasionally.

Transfer to airtight containers and refrigerate until cold. Store up to 1 week in the refrigerator or freeze in small containers.

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Grilled Lamb Chops

For the steak seasoning, I like Pensey’s Chicago Seasoning, but use whatever seasoning you like.

For 2

Ingredients

  • 4 loin lamb chops, 1 ½ lbs and 1 ½ inches thick, fat trimmed
  • 4 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon steak seasoning
  • 2 lemon quarters

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Directions

In a zip-lock bag combine the lamb chops, oil, lemon juice and steak seasoning. Close the bag and mix well. Refrigerate the lamb chops overnight.

Prepare a charcoal or gas grill for direct cooking over medium-high heat and oil the grill rack. Remove the lamb from the refrigerator 30 minutes before cooking.

Transfer the lamb chops to the grill. Cook 5 minutes,; turn and cook 5 minutes. Remove to a plate, cover with foil and let rest for 5 minutes. Serve with the lemon quarters.

If making the potatoes on the grill leave continue to cook them while the lamb chops rest.

Grilled Potatoes

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For 2

Ingredients

  • 2 Yukon Gold Potatoes, quartered
  • 2 tablespoons olive oil
  • 1 small clove garlic, minced
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon each salt and black pepper

Directions

Boil the potatoes in water for 6 minutes, until slightly cooked but firm in the center. Drain potatoes in a colander. Dry on paper towel.

Place the olive oil, garlic, oregano, salt and pepper in a mixing bowl. Add the potatoes and mix well.

Place a piece of heavy-duty foil on the opposite side of the grill from the lamb chops. Spread the potatoes in a single layer on the foil. Cook for 15 minutes, turning once halfway through cooking..

Cucumber Tomato Salad

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For 2

Ingredients

  • 1 cucumber, peeled if bitter, sliced thin
  • ¼ cup chopped red onion
  • ¼ teaspoon Kosher salt
  • 1 medium tomato, halved and sliced
  • Ranch Dressing, recipe below

Directions

Place the cucumber slices in a bowl and sprinkle with the kosher salt.  Toss to distribute the salt evenly around the cucumber.  Let sit for 20 to 25 minutes while the salt helps pull excess moisture out of the cucumbers. Then rinse off the salt, drain the cucumbers and dry them with paper towels

Combine the cucumbers, tomatoes and red onion. Refrigerate until serving time. When ready to serve, dress the salad with some of the ranch dressing.

Homemade Ranch Dressing

Ingredients

  • 1/2 cup low-fat buttermilk
  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 small clove garlic, grated
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • Pinch of onion powder
  • Pinch of paprika
  • Sea salt and freshly cracked pepper, to taste

Directions

Combine the buttermilk, mayonnaise, vinegar, garlic, chopped herbs, onion powder, paprika, sea salt and freshly cracked pepper, to taste. Mix until well combined then cover and place into a refrigerator for at least 30 before serving so the flavors have time to mingle.

Swordfish and Zucchini Kebabs  

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For 2

Ingredients

Swordfish

  • 2 tablespoons extra virgin olive oil olive oil
  • 1 Swordfish Steak, 1 inch thick (about 12 oz)
  • 1 large clove garlic, sliced
  • 1/2 teaspoon grated lemon zest
  • Black pepper

Kebabs

  • 1 medium zucchini, trimmed
  • 10 squares of red onion
  • Olive oil
  • Salt and pepper
  • 2 skewers

Directions

Place swordfish in a glass dish, sprinkle with lemon zest and black pepper, scatter garlic over the fish and pour olive oil over all. Cover and refrigerate for several hours.

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Cut the zucchini in half lengthwise. Cut each half into 1 inch pieces. I had 10. Remove 2 red onion rings from a large onion. Cut each ring into 5 –  one inch pieces.

Remove the garlic from the fish and cut the fish into 10 – one inch pieces.

Tread 2 skewers, alternating fish, zucchini and onion. Pour the dripping from the fish marinade over the skewers.

Heat an outdoor grill to high and oil the grill grates. Place the skewers on the grill and close the cover. Lower the heat to medium. Cook about 12 minutes until the fish is cooked through, turning the skewers halfway through the cooking time. Serve the kebabs over spaghetti.

 A New Way To Cook Pasta

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Angel Hair Pasta 

I have read several articles about cooking pasta in a skillet with less water. I made a full pound of spaghetti for this recipe to test this non-traditional procedure for cooking pasta. The leftovers will not be wasted. It worked very well. The pasta cooked quickly and was perfectly cooked. You do have to stir it often to keep it from sticking to the bottom of the pan. It is definitely an energy and time saver, without loss of flavor.

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Ingredients

Pasta

  • 16 oz thin spaghetti
  • 1 1/2 teaspoons salt
  • 6 cups cold water
  • 4 tablespoons extra virgin olive oil
  • 1/4 cup grated Parmesan cheese (1 oz)
  • 1/4 cup flat-leaf parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon freshly cracked black pepper

Directions

Place pasta in a dry 12 inch skillet (if pasta is very long, such as spaghetti, break the stands in half). Add 1 1/2 teaspoons salt and 6 cups cold water.

Place over high heat and cook uncovered, stirring frequently to keep pasta submerged, until pasta is almost al dente, about 7-8 minutes, depending on the thickness of the pasta.

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Tilt the pan and spoon off the liquid that pools at the edge of the pan into a bowl, so that very little is left in pan. Add remaining ingredients to the pasta.

Return just enough cooking liquid to the pasta, tossing them with the spaghetti. Serve with the swordfish kebabs.

Homemade Marinara Sauce

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Use this sauce for the meatballs and eggplant recipes.

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 2 (28-ounce) containers Italian Crushed Tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup Italian flat-leaf parsley, chopped
  • Salt and pepper to taste
  • 6 large basil leaves

Directions

In a large saucepan, sauté the onion in olive oil, until soft over medium to low heat. Add the garlic and sauté for a minute; be careful not to overcook.

Add tomatoes, oregano and crushed red pepper to the saucepan and bring to a boil. Once boiling, lower the heat and cover with a lid.

Cook for 25 minutes on medium heat. Stir in parsley. Salt and pepper to taste. Cook for another 5 minutes. Turn off the heat and mix in the fresh basil.

Makes about 7 cups of sauce.

Neapolitan Meatballs

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I call these Neapolitan meatballs because this is how my grandmother made them. She grew up in northern Campania before moving to America.

Makes 16 meatballs

Ingredients

  • Extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 2 tablespoons finely chopped fresh parsley leaves
  • 4 thick slices firm, hardy white bread, crust removed, cut into cubes
  • 3/4 cup milk
  • 1 pound lean ground beef
  • 1 pound ground pork
  • 1 large egg
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

Add the bread to a medium mixing bowl and pour in the milk. Add the onion and garlic, stir and let sit for about 10 minutes.

Add the remaining ingredients to the bread mixture. Gently combine all the ingredients with your hands until just mixed together. Don’t overwork the mixture or the meatballs will be tough.

Divide the mixture into 16 equal pieces and shape them into meatballs.

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You can brown the meatballs in a skillet in olive oil until brown. Or, you can put them on a foil lined baking pan and bake in a 350 F oven for about 25-30 minutes until brown.

Place the meatballs in a medium-large sauce pan or skillet and cover with some the homemade marinara sauce. Simmer for about 30 minutes before serving.

Eggplant Parmesan

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This is not a dish that can be prepared quickly, but with some of my make ahead tips, you can enjoy this entrée for dinner and have several leftovers for future use without spending all day in the kitchen. Eggplant freezes very well in all stages of its preparation. Additionally, I do not fry the eggplant, but bake it in the oven to reduce the calories.

For each one pound of eggplant, you will need:

  • 1 pound eggplant, peeled
  • 1/2 to 3/4 cup refrigerated egg substitute (such as Egg Beaters) or egg whites
  • 1 cup Italian style bread crumbs
  • ½ cup freshly grated Parmigiano-Reggiano

Directions

Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.

Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker).  You want them to be thin.

Place the egg substitute in one shallow dish and the bread crumbs mixed with the cheese in another.

Dip the eggplant slices into the egg substitute, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.

To assemble the casserole, you will need:

Spray an  8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.

Preheat the oven to 375 °F.

  • 2 ½ cups Marinara sauce (see recipe above)
  • 8 ounces shredded mozzarella cheese
  • 1 recipe breaded and baked eggplant

Directions

Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of sauce over the eggplant and sprinkle with half of the cheese. Add the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish tightly with foil and bake until the sauce bubbles, about 25 to 30 minutes.

Italian Romaine Salad

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For 2

Ingredients

  • 1/2 head of romaine lettuce, sliced, washed and dried
  • ¼ of a small red onion, cut into rings

Dressing

  • 1 tablespoon red wine vinegar
  • 1 clove garlic , minced
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Directions

Place the greens and onion in a medium salad bowl. In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.



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