Classic Ratatouille

We belong to our local CSA, Fresh Fork Market and just LOVE IT. Wednesdays are my favorite day of the week when we get to head to the neighborhood truck and pick up our weekly share. The bags are overflowing with the most gorgeous fruits, veggies, and since we get the Omnivore Share, meats too. It's such a fun way to not only support local farms and small businesses, but also try things you may never have picked up at the grocery store on your own. It keeps meal time exciting for sure! 

But sometimes I gotta admit on weeks when we are particularly busy (like last week!) I have to play a game of catch up to use my veggies before 1) they go bad 2) we are hit with next week's share doubling our fresh food and loosing space to store it all in my fridge! In these situations soups, stews and stir-fry's are kings in our house! And Friday was one of those days. In my crisper was zucchini, patty pan squash, eggplant, a variety of peppers and my counter tops were full of tomatoes (just to name a few!!). What was the best way to use this all up? Ratatouille of course! 

Ratatouille is a delicious vegetarian stew from the Provence region France using the best of summers bounty. It can be eaten as a side dish, spooned onto nice crusty bread, served over rice, stirred into pasta, we love it over roasted chicken and as a base instead of sauce for homemade pizza; its uses are endless! I won't lie, it is a bit of a labor of love due to lots of vegetable chopping and sauteing in batches, but its a super easy dish to throw together and can be made in advance and reheated throughout the week.  I actually think Ratatouille tastes even better the next day because then all the flavors have had a chance to meld together. It also freezes wonderfully! This recipe has become a favorite and I hope you love it as much as we do. 

Ratatouille

Extra Virgin Olive Oil
2 onions halved and then sliced into wedges
2 peppers, deseeded and chopped into 2" chunks
2 eggplants quartered and then chopped into 2" chunks
2 zucchini or yellow squash halved and sliced
5-6 tomatoes roughly chopped, juices and seeds included
1 can whole plum tomatoes or stewed tomatoes, undrained
4 cloves of garlic, thinly sliced
A few sprigs of fresh thyme or 1 teaspoon dried
1/2 bunch fresh basil
2 Tablespoons Balsamic Vinegar
Salt and fresh ground black pepper

Heat a large stock pot over medium heat. Add 2 Tablespoons of Olive Oil. Once oil is hot add your chopped peppers, zucchini, and eggplant and sauté until they begin to soften and brown a bit. Do not cook through. Work in batches if needed and transfer cooked veggies to a bowl. Set aside.

Add a teaspoon of oil to the stockpot along with the garlic and onions. Sauté for 15 minutes until soft and beginning to caramelize. Add the cooked vegetables, tomatoes- fresh and canned, whole sprigs of thyme and Balsamic Vinegar to the pot. Stir well to combine, gently scraping the bottom of the pot to incorporate the wonderful brown bits into the stew. Cover and turn the heat down to low. Allow to simmer for 30 minutes, stirring occasionally.

Add a good pinch of salt and fresh ground black pepper and stir well. Simmer for an additional 15-30 minutes allowing the sauce to reduce and thicken. The longer the veggies simmer, the softer and silkier they will become. Taste and adjust seasoning.  Remove the stems of the thyme and discard. Now you want to chiffonade the basil. You do this by stacking the basil leaves on top of one another and then roll up. Thinly slice the basil creating long thin strips. Sprinkle the basil into the ratatouille, reserving a bit for garnish. Stir to combine.

Serve alongside crusty bread, trust me you'll want it to sop up all the delicious sauce. Enjoy!

Insalata Caprese, Tomato and Buffalo Mozzarella Salad

While studying abroad in London during college I took a holiday to Paris for the weekend. I got in late and was STARVING. After checking into my hotel I decided to go wander around and find a place to get a bite to eat. Paris seems to never sleep and there were so many amazing sites and smells all around me, but a cozy little pizza place called my name. After traveling in a foreign country, here I felt at home. This restaurant, of all places, was where I had Insalata Caprese, or Tomato Mozzarella Salad, for the first time. A classic Italian salad while in Paris, France! No better place really, it created a special memory that I'll never forget. What's even better is that it is SO EASY to recreate, and has become a summertime staple in our home.

Insalata Caprese

3-4 large Tomatoes, thickly sliced
2 large balls of Fresh Buffalo Mozzarella, thickly sliced
1 bunch fresh basil leaves, leaves stripped from the stems
Coarse Sea Salt and Fresh Ground Black Pepper, to taste
Extra Virgin Olive Oil
Balsamic Glaze

Alternate thick slices of fresh Tomato (look for nice big ones!), Buffalo Mozzarella and Basil leaves around a large platter. Season generously with coarse sea salt and fresh cracked black pepper. Drizzle with Extra Virgin Olive Oil and a Balsamic Glaze. And then dig in!


This salad goes with just about anything. We equally love it alongside a juicy steak as with nice dippy eggs at breakfast. Sooooo good. While the tomatoes are still showing up in your CSA bag and at roadside stands, be sure to give this recipe a try! You'll see it's the perfect kiss of summer.

And here's a little tip.  Instead of buying the expensive basil in the plastic clam shell packs in the produce department (that seem to go bad way before you have time to use them all!) buy the fresh cut stems.  Then when you get home, place them in a glass or mason jar of water on your windowsill. You can pinch off the leaves as you need it when cooking and after time, your basil will start to take root! Eventually you can plant them in a pot for a kitchen cutting garden or in your back yard!

Raspberry Almond Brown Sugar Muffins

 

 

Wow, this pregnancy was a rough one for me in regards to wanting to do anything in the kitchen.  Just the mere thought of doing any sort of cooking or baking made my stomach turn.  I would do it because well, my family had to eat.  But it wasn't the wonderful, enjoyable hobby that I have had my whole life.  And unfortunately for that my blog posts suffered as well.  I am sorry and hope that you will all welcome me back with open arms! 

 

Now that our sweet Aaron is here, my aversion to all things "kitchen" are finally gone!  Halleluiah!  Last week as a part of International Babywearing Week we went to Rosby's Berry Farm and picked the most beautiful raspberry's!  

 

 

The harvest was bountiful and the berries sugary sweet.  I picked three quarts of them!   So today I celebrate with Raspberry Almond Brown Sugar Muffins.   These muffins are so amazing.  Seriously, they have the best of everything- sweet-tart raspberries and the crunch of the almonds and brown sugar topping make for the most perfect muffin. Being a nursing mom made it totally acceptable to have two this morning right?! 

 

 

 

Raspberry Almond Brown Sugar Muffins

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup shaved almonds
1/4 teaspoon salt
1 large egg
1 cup packed light-brown sugar
1/2 cup butter or margarine, melted
1 cup milk
2 teaspoons vanilla extract
1 cup raspberries (fresh or frozen)

Position the rack in the center of the oven and preheat to 400 degrees F. Lightly grease or line with paper baking cups (makes 12-18 muffins).

In a large bowl, blend together the flour, baking powder, baking soda, almonds, and salt.  In a medium bowl, beat the egg and brown sugar together until thick.  Beat in the butter, milk and vanilla extract.  Combine the two mixtures, blending until the dry ingredients are just moistened.  Gently stir in raspberries. 

Spoon the batter into the prepared muffin cups, filling each 3/4 full. Sprinkle the Streusel Topping (recipe follows) over the tops of the muffins.  Bake for 15-20 minutes, or until a cake tester or wooden toothpick come out clean.  Cool in the pan on a wire rack for 5-7 minutes.  Serve warm, or transfer to the rack to cool completely. 

For the Streusel Topping
1/2 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 stick unsalted butter
1/2 teaspoon cinnamon

Combine all of the ingredients in a food processor and pulse until crumbly.  Alternately you can mash the ingredients with a fork.  Sprinkle over muffins immediately before baking.

Streusel Topping recipe courtesy about.com 

Italian Sausage Stuffed Cubanelle Peppers

This is a yummy and super easy meal that is perfect for a weeknight.  You can easily prepare these peppers the night before and then throw them in the oven to bake when you get home from work cutting down on your time even more.  I call for Cubanelle peppers which are one of my favorites!  They have a mild heat yet taste sweet at the same time, especially after cooking.  But if you prefer a spicier pepper, Hungarian Hot peppers are a great substitute.   When I make these, I like to use a combination of Cubanelle peppers and mild Italian Sausage.  It has just the right amount of spice, but mild enough for the kids to enjoy.  Jackson my 6 year old couldn't stop raving about these at dinner.  He even ate the pepper!   It was too cool. 

Italian Sausage Stuffed Cubanelle Peppers
4 Cubanelle Peppers (banana or Hungarian Hot peppers will also work nicely)
1 lb ground Italian Sausage (sweet, mild or hot are all delicious choices!  Use your favorite)
1/4 cup panko breadcrumbs
1/4 cup fresh flat-leaf parsley, chopped
1 egg, beaten
1 cup shredded mozzarella cheese
1/2 jar of your favorite spaghetti sauce

Preheat oven to 350 degrees. Spray a 9x13 pan with pam, and cover bottom with a bit of spaghetti sauce, just to keep everything moist. Sauté onion and minced garlic in 1 tablespoon olive oil until soft and translucent. Add the ground Italian sausage and sauté until no longer pink. Pour pork mixture into a large bowl and add bread crumbs, salt and pepper, 1/4 cup chopped fresh parsley and one beaten egg. Stuff them into halved cubanelle peppers (banana or Hungarian hot are also good choices). Top with remaining sauce and shredded mozzarella. Cover and bake for 50 minutes, uncover and bake an additional 10 minutes. Serve alongside a nice green salad and some crusty bread, enjoy!

I apologize for the not s great photograph.  I am having problem with the memory card for my camera.  So iphone it was today! 

Zucchini Bread

When overloaded with zucchini, what's a person to do- bake zucchini bread of course!!

If you haven't noticed already from here, we are huge fans of quick breads.  First of all, well, they are quick! You get an almost instant gratification- stir a bunch of ingredients in a bowl, dump into pans, bake, cool and eat.  No special equipment required and they are perfect for little helpers in the kitchen because they can almost do the entire thing themselves!

This  recipe is one I borrowed from my Mother-in-law, Judy.  Every summer along with an armful of ripped zucchini's she also brings over a wonderful loaf of this delicious bread.  It never lasts long in our house!  It is so, so good!  It is lightly sweetened and studded with lots of raisins which is how we love bread in our house. We aren't big nut-in-bakery people in our house.  But of course you can go either way.  This year I asked if I could share the recipe with all of you, and you lucky people- She said yes!  Thank you Judy!

Zucchini Bread
3 cups All Purpose Flour
3 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
2 cups grated zucchini
1 teaspoon cinnamon
1 cup nuts or raisins (optional)
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup sour cream

Preheat oven to 350 degrees F.

Grease and flour just the bottom of two loaf pans.

Sift flour into a large bowl and add all dry ingredients and set aside. In a medium sized bowl cream eggs and sugar and then add all of the wet ingredients. Add the wet ingredients to the dry and mix together well. Pour into the two prepared loaf pans.

Bake 1 hour and some minutes, (at least an hour, but the minutes will depend on your oven. Judy's cooks in exactly 1 hour while her sister's oven takes a bit longer) or until a toothpick comes out clean. Keep an eye on it.

Cool in loaf pans for 15 minutes. Turn out onto wire rack and allow to cool completely. Store in fridge or wrap well and freeze.

Blueberry Quick Bread

This weekend my sister and I gathered the troops and headed up to Vermilion, Ohio to do some blueberry picking at Baumhart Berry Farm.   Bonnie had been here once before and raved about it, so this was my first time.  What a treasure to find!  The aisles are huge, easily accommodating our two large strollers, the bushes are tall enough that you aren't bending over giving yourself a backache and most importantly, the berries are HUGE and sinfully sugar sweet!!  I couldn't get over how easy it was to pick them, just grazing your hands over the plump fruits would drop them into your bucket.  The kids never tired of the picking and our buckets soon became full.  It was a fun afternoon, and even after all our snacking we still came home with more blueberries then one knows what to do with.  Don't worry, your tummies will know exactly what to do with them!

Let me help you with this lovely Blueberry Quick Bread.  It is overflowing with blueberries in ever single bite. The the bread itself has just the right sweetness and tastes heavenly with some soft butter smeared all over it. Try it with a slice of shaved ham on top.  Super yummy!

Blueberry Quick Bread
recipe courtesy allrecipes

5 cups all-purpose flour
1 1/2 cups sugar
2 tablespoons baking powder
1 teaspoon salt
3/4 cup cold butter or margarine
1 1/2 cups chopped walnuts (optional)
4 eggs
2 cups cold milk
2 teaspoons vanilla extract
3 cups fresh or frozen blueberries
Directions

In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts.

In a small bowl, beat eggs, milk and vanilla; stir into dry ingredients just until moistened. Gently fold in blueberries.

Pour into two 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 65-75 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.

This recipe is featured on This and That and  http://www.foodiefriendsfriday.com Linky Party

Farfalle Pasta Salad with Sweet Peas and Dill

This pasta salad is the perfect accompaniment to any and every summer meal.  It is different from the pasta salads you see everywhere and has a huge addicting quality making people want to have more and more. This is my sister's recipe and I have absolutely fallen in love with it.  I always hope for leftovers because I can never get enough!  Even though we tend to have it for family parties as a side dish, this would make a wonderful light dinner as is or with some grilled chicken or tuna tossed in.  Seriously, so, so, so good!  You will LOVE it, trust me.


Farfalle Pasta Salad with Sweet Peas and Dill

1 (16-oz) box Farfalle Pasta (any thick noodle would work well, but these bow ties look so pretty!)
1 cup sweet peas
1-1.5 cups)  mayo
dijon mustard
lots of fresh dill, chopped
kosher salt and ground black pepper to taste

Cook pasta according to directions on box.  Allow to cool.  Combine the peas with the pasta and add enough mayo to coat, but not so much to make it to be super saucy.  This isn't a sloppy, saucy, mayo-rich salad, just enough for great flavor and to evenly coat.  Add a good squeeze of dijon, about 2 tablespoons or so and stir. Add a ton of chopped dill, and season to taste with salt and a bit of ground black pepper and stir to throughly combine. Allow to chill before serving.

This recipe is featured on This and That and  http://www.foodiefriendsfriday.com Linky Party

Fresh Corn Chowder

Toward the end of summer here in the midwest, the temperatures begin to get cooler and the hope of Autumn fills the air.  You can smell it in the breeze and feel the crispness in the evening.  We are surprised on our night time walks that dusk comes to us much earlier then just a few weeks ago, rushing home in the quickly darkening night.  I am in no hurry for winter, but oh goodness, Autumn could last months and months and months.  It could be year long and I would be one happy girl!  It is my favorite time of the year. I crave the juicy apples, winter squashes (especially pumpkins!) and the turning of the leaves.  There is just something so happy and joyous about fall.  It seems like there is just so much FUN to be had!  With the fall fests, yummy foods packed with cinnamon and sugar, and lot of maple!  Pulling the favorite comfy jeans out of the attic along with those cute boots, playing at the playgrounds for hours instead of squeezing a little time in between the hot sun.  Hayrides, family hikes, and not to mention Halloween and Thanksgiving- two wonderful family holidays.

This soup is the perfect introduction to Autumn.  You get to use the delicious sweet corn your local roadside stand is selling 20 ears for $2. And the thyme is in full abundance in the garden.  But you also get to have a nice pot of creamy, invitingly warm soup that gets you in the mood to snuggle on the couch with an afghan and a good book.  You get the best of both worlds in one delicious bowl.

The recipe calls for a crock pot, but a Dutch oven works nicely and quickly if you want to hurry the process along.  A simple stock pot is also fine, just increase your cooking time to about an hour to an hour and a half, checking the potatoes for tenderness.  They should turn nice and slightly creamy when the soup is done.

Fresh Corn Chowder
recipe adapted from Fix-It and Forget-It Lightly by Phyllis Pellman Good

4 large ears of fresh corn on the cob (1 lb bag of frozen corn can also be used in the cooler months)
1 large onion, chopped
1 celery rib, chopped
1 Tablespoon butter or margarine
1 1/2 cups of potatoes, cut into 1/2 inch cubes
2 cups water, divided
2 teaspoons chicken bouillon granules
1 Tablespoon fresh thyme, chopped (or 1 teaspoon dried)
1/4 teaspoon fresh ground black pepper
6 Tablespoons flour
3 cups fat-free milk

Combine 1 cup of water with the remaining ingredients except the flour and milk.  Cook in a crock pot on low for 6 hours, or until potatoes are tender.  You can also use a dutch oven or a heavy stock pot, cooking the chowder for about an hour to an hour and a half.

Once the potatoes are nice and tender, mix the flour and milk together and whisk until smooth.  Stir into the chowder very slowly, a little at a time until thickened.  Add in the additional 1 cup of water (or more) to achieve the thickness you prefer your chowder.  (I found one additional cup of water to be perfect). Serve with garlic toast or nice bread and butter.  This is a great "dunking" soup.

A Perfect Taste of Summer- Garden Tomato and Basil Sandwich

Garden Tomato and Basil Sandwich
1 tomato
a hand-full of basil leaves
a smear of either mayo or a bit of a Laughing Cow wedge (my favorite is the Light Creamy Swiss)
4 slices Bread of your choice
Corse kosher salt and fresh ground black pepper

Smear a bit of mayo or some of the Laughing Cow cheese onto your bread.  Top with a few nice, thick slices of fresh garden tomatoes.  Add a sprinkling of salt (it brings out the sweetness in the tomatoes) and a grind or two of fresh black pepper.  Top with a few leaves of fresh basil and enjoy.  Seriously you can't beat this sandwich.  So, so good!  I have this alllll the time for breakfast.  And lunch.  And snack.  When tomatoes are in season, it is seriously addictive.

Also I have to apologize for being MIA for so long!!  Our charger cable to the computer broke two and a half weeks ago.  We ordered one, and just our luck, it got lost in the mail. I was seriously so, so mad.  The post office has no idea where it is and we have to wait a full 30 days until we can even make a claim. Who knows how much longer we would have to wait until everything got resolved.  So we ordered another one, and luckily that got to us nice and fast.  So if the post office ever does find the missing charger, well I guess we will just have a back up.  Incase you were wondering, two and a half weeks without a computer is NO FUN!

Fridays, Feasting With Friends- Featuring Mary Johnson

"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."

~Laurie Colwin 'Home Cooking'

Mary Johnson

Today's featured guest on Friday's Feasting with Friends is a fellow Cleveland Area Blogger and new friend, Mary Johnson.  Mary writes the wonderfully fun Mommy blog iNeed a Playdate: After Enlightenment, the Laundry.  Amongst musings about her family, she does products reviews, awesome giveaways, and hosts a few Blog Hops for all of you other bloggers out there.  iNeed a Playdate holds something for just about anyone, so please be sure to give her a visit and then add her to your Reader!   Mary also presented me with that pretty great blogging award over there on the right hand side, The Who to Hang With Award. I am showing it off proudly.  Thanks iNeed a Playdate!!  (Oh, and Mary.... I need that lobster recipe!)

So without further ado, I bring you Mary Johnson!

What is your favorite thing to cook?
It is a toss up between Lobster Tails Thermidor (because it sounds hard but it is not) and quesadillias

How about your least favorite thing to cook?
Fried chicken - I can never tell when it is fully cooked and I am afraid to over cook it so I end up baking it to be sure... so, now, I am an expert at baked fried chicken lol

What is your favorite local restaurant and what is one you are dying to try out?
Melt (of course, I live in Lakewood) and Two Dads Dinner and Wine Bar and... oh wait do you really only want one?!?

The place I would really love to try and haven't gotten a chance to is the Clifton Martini & Wine Bar

Music and food go together so beautifully. You are hosting a dinner party, what would be on your playlist?
I would go with David Gray, Jack Johnson, The Script, Sara Bareilles, Van Morrison, Sheryl Crow and maybe some Train

What would you choose to be your last meal on earth?
STEAK! STEAK! and STEAK!

What are you currently reading?
The Songs of the Seraphim by Anne Rice and Good Omens (for the umpteenth time)

What is your favorite Kitchen Gadget?
Tongs. Absolutely tongs. So handy for everything including reaching the top shelf where the Husband likes to put my coffee cup lol

Do you have a signature go-to dish?
Lobster Tails Thermidor (I can make it in 30 minuets!)

What is your favorite thing about the Cleveland area?
The skyline, the lake, all the great places to take the kids from museums to parks. The people. The restaurants. All the different cultures. I love Cleveland!

Do you have a favorite meal from your childhood and do you cook it today?
Yes, yes I do... canned Tomato soup and grilled cheese sandwiches! Yummy. I sometimes class it up a bit by adding sprouts and/or tomatoes to the sandwich.

Top 3 Movies of all time?
Sliding Doors
Shakespeare in Love
Across the Universe

What was your happiest moment in life?
Every time I see one of the kids or the Husband smile an honest smile. The smile that you catch from the corner of your eye and were not expecting it. Just a pure, honest, "I am glad to be with you" smile.

Where do you do your grocery shopping?
West Side Market for as much as I can especially... Bacha's Produce (veggies), Calabrese Produce (fruit), Pinzone Meats and Meister Foods (cheese). What I can't get there I go to the big box place a block from my house.

What is your favorite guilty pleasure when it comes to food?
Tiramisu. Nothing tastes better the a good tiramisu. Unless it is a good key lime pie ;)

Can you tell me about what you are most proud of?
Right now... my little hobby aka iNeed a Playdate. It use to be some of the showings I had in my early twenties when I aspired to be a photographer but now... I am content with my day job and writing is creative.

Besides... These crazy mommy bloggers want to feature me and stuff and do interviews so I must be doing something right.

Do you have Culinary Resolutions that you would like to accomplish this year?
I am trying to be healthy again and in doing so I am trying to get the Husband to be healthy, too. He is a great cook and he has been helping out with the cooking and grocery shopping since our youngest was born. He has also helped me kept the scales from going down lol. So my resolution is to make us all healthy cooks.

One word that best describes you is: Goddess

And a favorite recipe:
Roasted Veggie Soup... a colleague and friend told me how to do make this but I added my own take to it.

Roasted Vegetable Soup

Take a variety of veggies that are in season, for me, that means: sweet potatoes, leeks, an apple and acorn squash puree them with your favorite stock and add bacon to it for an extra dimension of yumminess.

1. Cut the acorn squash in half, core and cube the apple and cut the ends off the leeks (after cleaning).
2. Toss the cut veggies and the whole sweet potatoes on a cookie sheet or if you were me, I would use my pampered chef stone brownie pan but... you use what you like ;)
3. Drizzle EVOO all over everything and salt and pepper it all to taste.
4. Roast the veggies at 350 for as long as it takes - usually till the skin pulls away from the potatoes.
5. While they are roasting, fry up some bacon - say a half pound of apple smoked bacon and let cool on a paper towel. I use the pot that the pureed veggies will eventually go into since the flavor and, well, grease from the bacon tastes so good.
6. Once the veggies have roasted and cooled a little (enough that you can handle them) peel off the skins of the squash and potatoes and cut them up.
7. Slowly add veggies and stock to the blender and blend in small batches till smooth.
8. Once all blended, crumble the bacon and add it to the soup.

Thank you again for featuring me on your blog and I loovvvee to read it!

MJ

Mom's Zucchini Pancakes

Are there certain foods that take you back and remind you of a specific time?  Oh goodness, I have so many.  One of these is definitely my Mom's Zucchini Pancakes.  They are the definition of Summer to all of us and are a staple at many meals throughout the season.  The first time I remember eating these was while we were away on our very first family vacation to OBX (Outer Banks, NC).  We have since gone so many times and have made hundreds of wonderful memories there.  These pancakes are one of them!  I can't eat them without thinking of waves hitting the shore, the smell of salt in the air and laughing till our bellies hurt over delicious fresh fish the men just caught.  

These are an extra special family recipe, and you all should feel very lucky I am even sharing it on here.  (there may have even been a family meeting making sure it was OK for me to post...) It isn't like this is a complicated recipe- the exact opposite actually!  It just holds a special place in our hearts (and bellies!)  But it is one of those recipes that is so darn good, it is a shame NOT to share it.  It's a perfect use for all of those crazy zucchini's that are multiplying like rabbits in everyone's garden.  We double it all the time. Trust me, you will want to do the same.  These have a tendency to fly off the plate super fast and you will want the leftovers!   They are the very best eaten right away, the batter wonderfully fluffy and creamy.  But there is also nothing like having them the next day with breakfast or eaten cold layered in a turkey sandwich... yummmm!   

So please, enjoy this recipe with your family and hopefully it will become a summer staple for all of you as well.    

Mom's Zucchini Pancakes
1/3 cup Bisquick
1/4 cup Parmesan cheese
1/8 teaspoon fresh ground black pepper
2 eggs slightly beaten
2 cups zucchini, shredded
chives, chopped (optional)
butter for frying

Mix first three ingredients. Stir in eggs until moist. Fold in zucchini. Fry patties until brown.

*I like to keep an oven proof dish in the oven on warm and put the pancakes in there as they cook. Just be sure to keep them loosely covered with foil so they don't shrink up or dry out.  Diced tomatoes are also a nice addition.  Just be sure to deseed them. You don't want a whole lot of tomato, just enough for flecks of color and a bit of flavor.

Sweet and Sour Cucumber Salad with Fresh Dill

We have so many cucumbers coming from the garden it is time to start getting creative!  I have my stand by, Creamy Cucumber Salad that I love.  But I wanted to try out something a little different.  While browsing Epicurious I stumbled upon a cucumber salad from Bon Appétit that doesn't use sour cream.  It looked yummy and took a nice twist on the recipe I am used to.  I made a few alterations to accommodate what I had in my pantry and loved the outcome!  It is crisp, a little sweet, a little sour and a perfect summer side dish.

Sweet and Sour Cucumber Salad with Fresh Dill
2 English cucumbers or 4 garden cucumbers, thinly sliced
1 Tbsp coarse ground kosher salt
1/2 cup apple cider vinegar
3 T brown sugar
1/2 tsp. fresh ground black pepper
1/4 cup chopped fresh dill
fresh chives, chopped

Cut ends of cucumbers, but do not peel. Since I was using quite large garden cucumbers I decided to deseed them to avoid too much moisture.  This step isn't necessary, but a helpful hint.  Slice into thin slices.  I love using my mandolin for this type of thing, but you can also thinly slice the cucumbers by hand.

Put cucumbers in a colander placed in the sink and sprinkle with 1 tablespoon, coarsely ground kosher salt. Stir so all the cucumbers have salt on them. Let cucumbers sit and release water for at least 15 minutes but up to an hour.  The longer they sit the more moisture will be released.

While cucumbers are draining, combine apple cider vinegar, brown sugar, fresh ground black pepper, chopped dill and chives.

Drain cucumbers, pressing to remove the last bit of moisture.  Pat dry.  (Most of the salt should have been washed off by the water that was released.)  Pour dressing over cucumbers and stir to combine. Refrigerate cucumbers with dressing for at least 15 minutes, Serve cold.


**Side note**
I had these today, two days after making them and they totally took on a pickle-like flavor.  They would be so prefect like this topped onto a cheeseburger or any sandwich for that matter!  

Ground Meat Stuffed Zucchini Boats

I absolutely live for the overabundance of zucchini and yellow squash that come with the summer months. It may seem daunting at first, what to do with so many of these guys, many who are as long as your arm.   But for me, that is part of the fun; discovering new and exciting dishes to use them in.  Playing around in the kitchen tonight I put together this one, and we all loved it!

print this recipe

Ground Meat Stuffed Zucchini Boats
2 zucchini's or yellow squash, about 12 inches long (or 4 6-inch)
2 Tbsp olive oil
½ cup onion, chopped
½ cup banana pepper or green bell pepper, chopped
3 cloves garlic, minced
1 lb. ground beef or turkey
3 tomatoes, seeded and diced (I used my mom's wonderful canned tomatoes, but fresh would also be great here)
3 Tbsp chopped fresh Basil
1 tsp minced fresh Thyme
1 tsp minced fresh Sweet Marjoram (you can also use Oregano if you are unable to find Sweet Marjoram)
¾ cup Sun-dried Tomato Feta Cheese, crumbled (you could also use Parmesan or Mozzarella)
½ tsp Kosher Salt
½ tsp. fresh ground black pepper
Crushed Red Pepper Flakes, to taste
20 wheat crackers, chopped (or a ½ cup bread crumbs)

Directions:
Cut zucchini in half lengthwise. Scoop out insides, leaving a shell about ¼-inch thick. I liked using a mellon baller to do the scooping and then a spoon to scrape it smooth.  Reserve about half of the insides.

In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil. Sauté the onion and garlic until tender, about 4-5 minutes. Add the reserved zucchini insides to the skillet and sauté another 2 minutes. Remove from the heat.

Heat the remaining tablespoon of the olive oil in a skillet over medium-high heat. Crumble in the ground meat and cook until lightly browned on all sides, stirring occasionally. Drain of any excess fat.  Stir in the cooked onion and squash mixture. Add the tomatoes, basil thyme and sweet marjoram. Simmer for a few minutes.  Remove from heat, stir in the cracker crumb and set aside to cool a bit.

Preheat the oven to 375° F. Once the meat mixture has cooled a bit, mix in the feta, salt, pepper and crushed red pepper flakes. Fill the zucchini shells with the mixture.  Place the filled zucchini shells in the pan and bake in the preheated oven for 40 minutes, until golden brown.

Remove the zucchini from the pan and serve immediately.

The Simple Joys of Summer- Blueberry's in Milk

One of the best things about the summer is how full of flavor fresh fruits and vegetable's are. They taste best when kept in their most simple, freshest form.  Vine ripened tomatoes still warm from the sun, eaten as an apple; their juices dripping down your chin. Plump blackberries staining your fingertips with you sneaking half as many as your pail can hold. You can't beat nature in most beautiful form.

My childhood memories from summer always include my parents countertop lined with more tomatoes then one knows what to do with, zucchini's larger then my forearm and enormous bowls full of fresh picked blueberries from our neighbor Emma's patch. Snacking involved popping cherry tomatoes one after another, handfuls of blueberries with each pass through the kitchen and crunching on green beans right off the vine while playing in the backyard.

Even as an adult, I feel the very best way to eat blueberries is as I did as a child: a nice handful placed in a bowl, top with ice cold milk and sprinkle lightly with sugar.  It honestly can't be beat!   Lately I have been adding sprigs of fresh mint as well.  It makes a pretty garnish, but please don't throw it away!  Tear it up and enjoy the lovely flavor it brings to the blueberries.  A match made in heaven.

What are your simple joys of summer?

Fridays, Feasting With Friends- Featuring Jess Penick

"One of the delights of life is eating with friends, second to that is talking about eating.  And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."

~Laurie Colwin 'Home Cooking'

Jess Penick

Jess and her husband Curtis

It is almost like Jess and I were just meant to meet and become friends.  A few years back (pre Jackson!) Jess and I both worked at Anthropologie together.  I wasn't there very long, it was just a little part time job for me, more for the great discount at my favorite store then anything else.  I left before I really had an opportunity to get to know anyone all that well.  Fast forward a few years, now married and a mother to a little boy and who do I come into contact with yet once again, and also slightly randomly- Jess!  Scott and her husband Curtis both work together and became pretty good friends.  It came up that both of their wives worked at Anthropologie, and did we happen to know each other.  Small world, huh?!  The friendship didn't happen the first time around knowing each other, so maybe God gave us a second chance...  We started hanging out as couples and I am so glad that we did!  She is a friend I feel blessed to have be a part of my life!

Jess and Curtis are just beginning on an incredible journey of adopting a little boy from Ethiopia!  What an exciting time in their life!  I am so thrilled I can witness this amazing blessing from God.

Jess is a kindred spirit.  She is a beautiful writer, and fellow blogger.  Her blogs, My Own Bell Jar, Worth Repeating, and A Single Sentence are such a joy to read.  They are full of heart, soul and everything else that matters.  She opens herself up in a way that I admire so much.  This girl has a love for books and the written word, always reading, learning and gaining new insight in the world around her.  She is a stunner, but also incredibly modest.  I love the quiet calm about her that can so quickly turn into complete silliness.  So do you want to meet her yet?!  You should- she is worth every minute of your time.  So for todays Fridays, Feasting with Friends I am happy to introduce you to my lovely friend, Jess.

What is your favorite thing to cook? I love cooking Mexican – anything Mexican. Beef tacos, chicken or shrimp fajitas, enchiladas – I even started making huevos con chorizo (eggs & spiced Mexican sausage that you fill into tortillas) because my husband loves it so much.

How about your least favorite thing to cook? I honestly don’t have a least favorite thing to cook. If I don’t want to make it, I won’t – but I’ll give you this – I hate cake (I know, I know – weird) but since I don’t like to eat it, I don’t make it – I made my first cake last year…not sure how it turned out because I didn’t taste it!

What is your favorite local restaurant and what is one you are dying to try out? Along with my Mexican theme, I LOVE Lopez on Lee, in the Heights (East side). It’s kind of on the pricey side but for great margaritas and trendy Mexican food with a modern twist nothing beats it. And they have a great patio – all lit up with twinkling white lights and cute mosaic tabletops. We love it so much we even had our wedding rehearsal dinner there! The one restaurant I’m dying to try out is The Greenhouse Tavern. We have heard excellent reviews about it and are just waiting for a special occasion to splurge.

Music and food go together so beautifully. You are hosting a dinner party, what would be on your playlist? I’m so bad about remembering to put on music at parties – I’m one of those people that often prefers driving my car in silence instead of turning on the radio. For music selections, I usually leave it to my husband. He’s far superior to me in terms of music choices, hooking up the speakers and stuff.

What would you choose to be your last meal on earth? Wow – that’s a hard one! I guess it depends on the season. If I’m dying in the summer I think I’d want chips, salsa and a big peach margarita, if I’m dying in the winter I think I’d want my mom’s homemade matzo ball soup!

What are you currently reading? Oh man, what am I not reading! I used to have a rule – one book at a time (not including the Bible) but that went by the wayside when we decided to adopt. Right now I’m reading a book called There is No Me Without You by Melissa Fay Greene – a true story about a woman in Ethiopia that goes on a mission to save all the orphans of Africa. I also just started a novel called Water for Elephants by Sara Gruen. It came highly recommended - so far so good. I’m also in the middle of a marriage book called Love and War by John and Stasi Eldredge – a friend and I are reading it together – but only because we got copies free because we promised to blog a book review when we finished – it’s not that good, but I feel like I owe it to them to read it since they gave it to me free. I could go on and on and list off all the books on my nightstand that I’ve started and not finished yet, but I’ll spare you. I love books – way more than I love food actually – maybe I should just eat a book for my last meal on earth!

What is your favorite Kitchen Gadget? Ugh. I’m not a huge fan of kitchen gadgets in general. I have a lot of them – a great blender/food processor, a kitchen aide mixer…blah blah blah – but I’d choose my big butcher knife over all of them without a doubt.

Do you have a signature go-to dish? I really don’t have one – just depends what I’m in the mood for. Lately I’m all about funky homemade salsas – my two faves right now are a fresh cucumber and peach one, or a fresh cut corn and black bean one. They’re good with chips, on salads, fish, tacos – I told you I love anything that even resembles Mexican.

What is your favorite thing about the Cleveland area? My family definitely beats out all the great restaurants, theatres, and all the other good stuff that this city has. I’m from the East side and love that most of my immediate and extended family all live in the area. Nothing’s better than deciding I don’t want to cook one night and inviting myself over to my mom’s house for dinner. I don’t think she’s ever turned me away!

Do you have a favorite meal from your childhood and do you cook it today? Hmmm, that’s a hard one. I credit all of my cooking skills to my mom. She’s a great cook and always had dinner on the table growing up at 6 o’clock on the dot. And now, even just the two of us, if we’re home together at night, we always try to eat dinner together – at the table if we can. It’s a great tradition I especially hope to carry on as our family grows. But, as I mentioned before, I LOVE my mom’s matzo ball soup – and she’s not even Jewish. She learned how to make it from my dad’s mom and a couple years ago taught me how to make it. I must say – homemade stock is the secret. Oh man – it’s 75 degrees outside and now I want matzo ball soup!

Top 3 Movies of all time? Wow. I’ll give you two – Life is Beautiful and Once. Everything else comes after these two.

What was your happiest moment in life? Sounds trite but my wedding day was amazing! I wasn’t stressed, nervous or anxious. I seriously had the most fun I’ve ever had in my life. But, I think we’ll be coming up on moment number two in the next year or so – when we go pick up our son from Ethiopia. I can only imagine how the moment we get to meet him will change our lives forever.

The beautiful couple on their wedding day

Where do you do your grocery shopping? Well, I’d like to say I head down to the west side market every week for fresh produce and stuff but the truth is my husband’s never even been there. I’m all about convenience at this stage in my life, as “career woman” (I use that term VERY loosely) I’m often at work or commuting to and from work from 7:30am to 6pm, so I stop at Giant Eagle on my way home. On the weekends I go to my local Zagarra’s marketplace (nice local chain) or stock up on frozen stuff and canned goods at Target (their generic brand is actually pretty tasty!)

What is your favorite guilty pleasure when it comes to food? Hmmm, well, for the most part I’m a salty girl (if I had to choose between salty and sweet) but since it’s gotten hot all I’ve wanted is ICE CREAM! Keep it away!

Can you tell me about what you are most proud of? This is a hard one – seriously is. Proud is a funny word, because it implies I’m prideful about something good in my life, and I really try not to be. Right now I’m extremely happy with the fact that we’ve just begun this adoption journey but I can’t take the credit. We both really feel like we didn’t actually decide to do it on our own, but more so that we’ve been sent on a mission by God to take this giant leap. So, I can’t say I’m proud of it – but I’m so thankful and proud of my husband who has been remarkably awesome through the process so far! So I’m proud of my husband -- how ‘bout that?!

Do you have Culinary Resolutions that you would like to accomplish this year? Yeah, kind of – I’ve never made a loaf of bread (except for banana bread and that kind of thing, but that doesn’t really count) I don’t think this will be a summer task though – maybe fall or winter. I’m sure there are many more, but I’ve conquered a lot of my cooking fears over the last few years – roasting a chicken for example.

One word that best describes you is: maybe this is a question better put to my husband…(I asked him) he said it would be: Complicated. And I think he’s probably right.

As for a recipe – I don’t really cook using a lot of recipes. I think that’s why I don’t enjoy baking – I hate measuring. Whenever a friend asks for a recipe for something or other I’ve made I just have to sit down and think through what I did and what I used to try to replicate it.

Because I’ve already mentioned that I love making different kinds of salsas – here are my "recipes” for the two I mentioned earlier:

Cucumber Peach Salsa
Diced English/seedless cucumber (keep peel on – adds crunch)
Diced fresh peaches (I also kept the skin on – more because I was lazy)
Diced red onion
Zest and juice of one lime
Salt to taste

Corn & Black Bean Salsa
Fresh (or frozen) corn cut off the cob (great use of leftover corn on the cob)
Can of drained black beans
Can of diced jalapeño
Diced red onion
Diced colored peppers (it looks super pretty with a little of each color)
Zest & juice of one lime
Chopped fresh cilantro
Hot sauce to taste (I like it spicy!)
Salt & pepper to taste


Jess, thank you so much for taking the time for this interview!  I loved reading it and now I have a whole slew of new stuff to get myself into; restaurants, books, and incredible sounding salsa!  Yay!  I absolutely can't wait to try the cucumber and peach salsa.  It is so different then anything else I have had before.  I am SO making it for this weekend!


(Be sure you come back next Friday for my interview with Dave from Live to Cook... At Home!)

Fridays, Feasting With Friends- Featuring Bonnie Cork

One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.”

~Laurie Colwin'Home Cooking'

 

Bonnie and her husband Jimmy.

I am so blessed to be surrounded by such amazing women in my life.  Not only do they lend support when needed, uplift my spirit but also show me such beautiful examples of way to live an abundant life. One of these incredible women is my dear friend Bonnie Cork.  Bonnie and I met while both attending Lutheran High School West almost 15 years ago.  During a huge transitional time in my life, I always felt so lucky to have had her by my side as a true friend.  Bonnie has this wonderful gift of being beautifully honest and in such a way that is gentle, loving and always apparent she wants the absolute best thing for you.  I admire this so much in her.  She is gracious, compassionate just a gorgeous person inside and out.

Bonnie and sweet Kleo

Bonnie works as an Audiologist and this past summer I was so proud to celebrate along side as she completed her Doctorate of Audiology.  She married the love of her life, Jimmy and they have the sweetest, most lovable, hugest dog I have ever seen- Kleo.  She is their only baby... for now.  I so look forward to the day I get to share being Mommies together. I know she will make an amazing one! So for today's segment of Friday's Feasting with Friends I am thrilled to introduce to you my friend, Bonnie Cork.  

What is your favorite thing to cook?

I would have to say that my favorite thing to cook is stir-fry.  It takes only a couple minutes to cut up any combination of vegetables and I can make it with or without chicken, steak or shrimp.  I seem to never make the same stir-fry as I often just grab any sauces or spices that sound good to me at the moment.  It is a great way to get a lot of nutrition and I never have to feel guilty for taking a second helping.

How about your least favorite thing to cook?

Chicken breast!  I do fine with little pieces of chicken, but struggle to know when a large chicken breast is done.  Hopefully the tip Amie gave me the other night can help me out.  Amie’s tip:  Placing the chicken in the pan and leave it alone until you are able to shake the pan and see the chicken move.  When it no longer sticks to the pan it is ready to be flipped and once the other side no longer sticks it is (almost!) done!

What is your favorite local restaurant and what is one you are dying to try out?

One of my favorite local restaurants is Kozmo’s Grille.  It is named after Kozmo Kramer from the show Seinfeld.  The food is always wonderful and the atmosphere is nice but still very casual.  They have a brick oven that turns out delicious pizza, a sirloin called the Newman, and the other night I had a fabulous salad made of salmon, spinach, and goat cheese.   I would love to go to the Stables Restaurant Hall of Fame Grille in Canton due to the history behind it and the unique structure of the building.  It is an old, large, round historic building that used to be an open air courtyard and originally was used to store grain and hay.  It is known for it’s unique atmosphere and great food.

Music and food go together so beautifully.  You are hosting a dinner party, what would be on your playlist?

Anything that is fun and upbeat.

What would you choose to be your last meal on earth?

I want a plate full of all my Thanksgiving Day favorites.  My mom’s cranberry pecan stuffing, turkey, mashed potatoes, sweet potato casserole, green bean casserole, corn, cranberry sauce and soft buttery rolls.

What are you currently reading?

Vanishing Acts by Jodi Picoult

What is your favorite Kitchen Gadget? 

I like to use my wavy cutter to make a tray of cheese and crackers look extra nice.

Do you have a signature go-to dish?

A couple years ago I wanted to make macaroni salad and a friend was nice enough to find me a recipe online.  It is not a particularly unique recipe, but people tend to love it and I am thrilled that my friends have started referring to it as Bonnie’s macaroni salad.

What is your favorite thing about the Cleveland area?

I think Cleveland is a great city because there are so many wonderful things in close proximity and there is something for everyone.  You can spend the day at a museum or the zoo and then in the evening catch a show or go to a great restaurant or bar.  There are always so many events that one should never be bored in this city.

Do you have a favorite meal from your childhood and do you cook it today?

Yes, my mom used to combine sauerkraut, broiled kielbasa, and flour dumplings in a big pot for dinner.  I realize that this may seem like an odd childhood favorite, but you should know that I come from a polish family.  I always looked forward to this dish and knew that there would always be left overs.  This is the kind of dish that actually tastes even better the next day.  It took several attempts to get the dumplings just right, but I now have it perfected.  Unfortunately, my husband does not care for kielbasa or my dumplings, so I reserve this meal for a time when he is not home or I will make him some hot dogs and he can pull out some of the sauerkraut for on top.

Top 3 Movies of all time?

Shawshank Redemption, Overboard, and Goonies

What was your happiest moment in life?

There have been so many, but if I had to choose it would probably be the day that Jimmy asked me to marry him.  I can think of no higher compliment than somebody saying that would actually like to spend the rest of their life with you.  Plus he had it all planned out and did it so romantically.&

Where do you do your grocery shopping?

I do most of my grocery shopping at Walmart, but I also go to Marc’s and Giant Eagle

What is your favorite guilty pleasure when it comes to food?

Crawling into bed with a bowl of potato chips and a good book.

Can you tell me about what you are most proud of?

I am the most proud of the way my life has turned out.  A loving family, great friends, and wonderful husband surround me and I have a career I actually enjoy.  I may have it worse than some or better than others, but I have worked hard for what I have and am truly happy and content.

Do you have Culinary Resolutions that you would like to accomplish this year?

I am starting a garden this year and can not wait to grow and eat my own vegetables.

One word that best describes you is: nice

Crab Stuffed Zucchini Boats

Prep time: 15 minutes

Cook Time: 5-15 minutes

Ingredients:

2 large zucchini cut in half lengthwise

1 pound fresh lump crabmeat, picked over for shells and cartilage (I use imitation crabmeat and it tastes great)

1/3 cup low-fat sour cream

½ cup coarsely chopped artichoke hearts (oil or water packed)

¼ cup plus 2 tbs grated Parmesan cheese, preferably freshly grated

1 tsp Dijon mustard

1 tsp Creole or Cajun seasoning

¼ tsp salt

¼ tsp freshly ground black pepper

2 tbs seasoned dry bread crumbs

Preheat the oven to 400 degrees

Using a spoon scoop the seeds from the zucchini half, making four long, canoe-like boats.  Set aside.  In a medium bowl, combine the crabmeat, sour cream, artichoke hearts, the ¼ cup of Parmesan, mustard, Creole seasoning, salt, and pepper. Mix gently to combine, being careful not to break up any crabmeat lumps. Spoon the mixture evenly into the zucchini boats.  Transfer the zucchini into a shallow baking dish. In a small bowl combine the remaining 2 tbs of Parmesan and the bread crumbs and sprinkle over the crab mixture. Bake until the top is golden brown and the filling is heated through, about 15 minutes.

From the book Quick Fix Meals by Robin Miller

Bonnie, thank you so much for taking the time to do this interview for me.  You did a great job! Oh man, I can't wait to make these zucchini boats. With the usual over abundance in the summer, I am sure this will become a staple! Yumm

Fridays, Feasting With Friends- Featuring Medeana Hobar

One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.” 

~Laurie Colwin'Home Cooking'

For today's segment of Friday's Feasting with Friends I would like to introduce you to my friend Medeana.  She is full of life, joy and brings sunshine wherever she goes.  I honestly don't think I have ever met a more uplifting and positive person then I did with Medeana.  I met Medeana through my sister, and am so thrilled with the friendship that I have developing with her myself.  She is my first "vegan" friend, and I always love hearing about the amazing and wonderful things her family enjoys at each meal.  Sometimes they might sound a bit strange, but all of them I would love to give a taste and see for myself.  (So Medeana, if you ever have any leftovers you are more then welcome to send them my way *grin*.)  Her family lives on an Organic Farm (lucky girl!!!) and she is a self-proclaimed Tree-hugger (some of my favorite kinds of people!)  She is just an all around fun girl, and will guarantee to make you feel at ease and in turn make you laugh until your sides hurt.  

Medeana Hobar

Medeana, just before her very first ride on the subway, NYC

What is your favorite thing to cook? Soups!!!

How about your least favorite thing to cook? Really dont like to cook! My hubby is my personal chef!!!

What is your favorite local restaurant and what is one you are dying to try out? My Fav resturaunt is Wild Mango! LOVE IT!!!! I have been dying to hit Luckys cafe for brunch! Thay have LOTS of veggie choices!

You are hosting a dinner party, what would be on your playlist?Bruschetta, hummous, veggies, salad, soup. Vegan cheesecake

What would you choose to be your last meal on earth? Tofu curry noodle soup from Wild Mango!!!!!!

What are you currently reading? Skinny Bitch

What is your favorite Kitchen Gadget? Vita Mix

Do you have a signature go-to dish? my leftover surprises!!

What is your favorite thing about Cleveland? My family and friends!

Do you have a favorite meal from your childhood and do you still cook it now as an adult? Unbeef stew!

Top 3 Movies of all time? 300, Gone with the wind, Ghandi

Where do you do your grocery shopping? Natures Bin, all over Cleveland @ my accounts!

What is your favorite guilty pleasure when it comes to food?Chocolate

Do you have Culinary Resolutions that you would like to accomplish this year? Eat more Raw foods less cooked

OK, you are a huge fan of this stuff called E3Live. Can you tell me what this stuff is and what it can do for me? E3live is an amzing Blue green algae that provides lots of vitamins and nutrients! Live essential fatty acids help to turn your Brainon!!! WWW. E3live.com has a lot more info! I take it to keep me healthy and feeling happy! Works awesome for depression! The best part is its guaranteed!!!

One word what describes you is: unique

enjoying a hot chocolate at Serendipity Restaurant, NYC

Soy Delicioous Pasta Salad

1 lb cooked pasta
1/2 cup diced leek
2 Tablespoons dill
1 1/2-2 cups veganaise
1/2 teaspoon blackpepper
1/4 tsp salt
1/2 tsp garlic powder
1 Tablespoon VINEGAR
1 package steamed edemame beans

Mix all together thoroughly! Serve chilled!! Yum!


Thank you so much Medeana for doing this interview for me!!  I can't wait to try out your pasta salad, especially since the weather is just right for a picnic!