Fig Cookies

I love figs! But there’s only so many fresh figs you can eat before they start to go bad. So when I have extra figs on hand (or make a point to purchase extra), I make fig cookies! I typically use about 2 pints of fresh figs for the entire recipe. Thinly slicing enough to top all the cookies and chopping the rest. So the fig measurements below are approximate.


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Chocolate Covered Sweet Bread Bites

Have you ever made a banana bread or zucchini bread that was way too dense, dry, or just fell apart? Well here’s how I was able to turn a kitchen disaster into a delicious edible. You don’t have to mess up to make these. Give them a try if you just want a different spin on your already delicious bread. You can also use one of my banana bread or zucchini bread recipes as a base.

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Zucchini Pie

My favorite zucchini recipe has to be zucchini pie (think crustless quiche). It’s super easy and delicious. I look forward to the zucchini bumper crop every year and make this all the time. If you have tomatoes lying around, you can chop up a 1/3 cup and add them in. You can also make this with broccoli instead. I will actually save the broccoli stalks after using all the florets and peel them to use in the recipe.
Zucchni Pie

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Fresh Fish Tacos

This recipe for fish tacos adapts great to cooking on the grill as well. It also goes great with the Cowboy Caviar that Costco sells (as pictured below).

Fish Taco

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Go Bananas!

I love bananas, but in my eyes, bananas have very specific windows of consumption. I prefer to eat a banana just as it turns from green to yellow. Beyond a day or two, that banana is relegated to being cut up to add into bowls of cereal. As soon as black spots form, I either freeze them for smoothies or let the bananas really ripen so I can bake banana bread. Even people who don’t love bananas, love banana bread. Here’s my recipe for Banana-Nut Bread. You can leave out the walnuts if you are allergic or don’t like them.

Banana-Nut Bread
Makes 1 Loaf

2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups mashed overripe bananas (about 3 medium bananas)
1 teaspoon vanilla extract
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 cup walnuts, chopped
1/2 teaspoon cinnamon

Preheat oven to 350°F. Grease 9 x 5 x 3-inch loaf pan.

Whisk together flour, salt and baking soda in medium bowl. In small bowl, mix mashed bananas, vanilla and cinnamon. Using electric mixer, cream butter in large bowl with sugars. Add eggs 1 at a time, beating well after each addition. Beat banana mixture and flour mixture alternately into butter mixture in 2 additions each. Stir in walnuts. Transfer to prepared pan.

Bake bread for 1 hour or until toothpick entered in the center comes out clean. Cool completely. (Can be prepared 2 days ahead. Wrap tightly in foil or plastic wrap and let stand at room temperature. Best if served the next day.)

Zucchini Bread

Now that the weather has mostly warmed up, we’re planting everything in the garden. I can’t wait for the zucchini. I often make Zucchini bread when I have a lot of zucchini on hand. Mini loaves make a great gift for friends, family or co-workers.

zucchini bread

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Ramp Negimaki

Spring is finally here and that means it’s almost ramp season. Here’s one of my favorite ramp recipes, a seasonal twist on the Japanese dish Beef Negimaki.Ramp Beef Negimaki

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