This has been a great week for recipe ideas - some of you are getting quite creative! It makes me ridiculously happy to hear your tales from the kitchen. Not to mention receiving fun photos of your food-art masterpieces (see left).
Over the course of the past couple of weeks, I have been given (much to my delight, and Darrin's if he's lucky enough to get some) samples of refrigerated fresh dill cucumber pickles; zucchini chips (sliced with a mandolin and dehydrated in a dehydrator - not even coated with salt or seasonings.....the result is a naturally sweet, salty and crunchy treat); a fabulous coffee cake made with local apples and Link River trail blackberries; a peanut-ginger cabbage slaw (lunch!); and baskets of fresh peaches and plums. One member even shared a couple of home-brewed I.P.As. Boy, am I spoiled or what?!
One member mentioned how she didn't have enough eggplant to make baba ganoush, so she added roasted zucchini to supplement the dish. The results were good flavor and pleasing texture - she thinks she may try an all-zucchini version next time.
Another shared how her husband made a killer pureed cream of summer squash soup with fresh apple that turned out to be a fabulous surprise. Perhaps she will forward me the recipe so I can post it? Hint-hint.
I recently recalled a recipe from a member last year who loved to make red cabbage and beet quesadillas by simply sauteing (just until warmed through) shredded cabbage and lightly steamed, diced beets in butter, seasoning with salt, pepper, fresh chiles and cilantro. This filling is also great in soft or hard-shelled tacos with Monterey Jack cheese and sour cream.
Here is a beet recipe that a member just forwarded to me....sounds wonderful!
In addition to including some summer classics with this recipe post, I'm going to include two from last year that people have put in requests for: