My aim with this recipe was to make something unusual with all the garden zucchini, tomatoes, eggplant and basil I found myself staring at on my kitchen counter. Then the idea struck with these Grilled Garden Harvest Polenta Stacks.
I made these Zucchini Pizza Boats with the first zucchini harvest out of our garden. We usually don’t get our zucchinis picked until they’re as big as baseball bats. It’s not that we wait for that to happen, it just that we’re always late in getting them picked, and zucchinis grow so fast it seems as they can grow 8-10 inches in a day, but maybe I exaggerate!
I first made this dish in the fall and on the stove-top in a large Dutch oven. Since I have the taste for it again, but I don’t want to heat up the kitchen, let me show you how you can make this dish three ways. In the slow-cooker, outside on the grill, and inside in a Dutch oven.
If you aren’t a big fan of cooking and want something delicious to put on the dinner table that doesn’t use many ingredients, this is the recipe for you!
I’ve been on the lookout lately for recipes that include fennel. So when I saw this one in the December 2014 issue of Bon Appetite, I quickly added it to my “recipes I need to make” list.
This fast and flavorful fish dish of Tropical Seared Mahi Mahi with Pineapple, Grape & Avocado Salsa will be on the dinner table in under 15 minutes. It’s perfect for a light lunch or dinner during the spring and summer months.
Fat free evaporated milk is the key to making these Lower Fat Dilled Swedish Meatballs. They’re so good, and so packed with flavor that you’ll never miss …