Zucchini Noodles with Homemade Pesto and Sauteed Shrimp

August 10th, 2014 | Posted by Alison Spath in Dinner Time - (1 Comments)

I whipped this meal together a couple Fridays ago when Zak had dinner plans with some friends and I was home with the kids.

Zucchini noodles with pesto and sauteed shrimp

I felt a little guilty for making something so yummy when he wasn’t home to eat it with me.  Some how, some way, I did manage to save him some leftovers.  That’s love.

Zucchini Noodles with Homemade Pesto and Sauteed Shrimp

For the zucchini noodles:

1 – 2 Tbsp of butter, coconut oil or olive oil, enough to coat all the zucchini
2 large-ish zucchinis
garlic powder and salt to taste  Read more...

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Summer Garden Frittata (+ the Fastest Whipped Sweet Potatoes Ever)

August 27th, 2013 | Posted by Alison Spath in Dinner Time - (5 Comments)

Are you sick of zucchini yet? Well hang tight, we’ve still got a few weeks of summer left.

With a frittata on the dinner menu, I gathered up the latest round of CSA zucchini (both yellow and green) for shredding and salting before I made it sit in the corner to think about what it did wrong.

Drained Shredded Zucchini

Oh Zucchini, you didn’t do anything wrong.  You’re just so… so… plenteous!  So abundant!  I’m at my wits end trying to come up with ideas for you.  Read more...

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Zucchini and Yellow Squash Noodles (without a spiralizer)

August 15th, 2013 | Posted by Alison Spath in Vegetable Lovin' - (4 Comments)

This is officially my new favorite way to eat summer squash.  I made this for dinner and I didn’t even need to add any salt because I garnished these zucchini and squash peel “noodles” with tears of joy.

Zucchini and Yellow Squash Noodles

I’ve been curious about “zucchini noodles” for a long time, but don’t own a spiralizer.

(If you’re not in the know – a spiralizer is a kitchen gadget that will spin your vegetable while carving off long, thin strands to make something that resembles a noodle.)  Read more...

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Zucchini Oatmeal Breakfast Cakes

September 26th, 2011 | Posted by Alison Spath in Breakfast - (9 Comments)

I seem to be on a pancake kick recently – but ’tis the season for warm breakfasts after all! Let’s roll with it.

After I spied a small zucchini hanging out in the fridge this morning and feeling very much in the mood for something substantial after an early morning bike ride, I decide to whip up some zucchini pancakes today. Zucchini is awesome for it’s ability to taste like nothing in baked goods, while quite generously giving you a serving of vegetables at the same time.

Zucchini Pancake Ingredients  Read more...

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Naan Pizza

September 3rd, 2011 | Posted by Alison Spath in Dinner Time - (3 Comments)

Tonight we had the BEST and EASIEST pizza ever – but that’s NAAN of your business.

Naan for Pizza Crust

Kidding. I’m nice – really. Please don’t go. I really do want to tell you about the best and easiest pizza ever.

“Best” thanks largely to naan, Indian flat bread.

Garlic Naan for Grown Ups

Garlic Naan

Plain Naan for Pip Squeaks

Traditional Naan

Pre-heat oven to 500 degrees. If you’ve got a pizza stone, slip that sucker into the oven while it’s getting hot and then start working on your pizza toppings.  Read more...

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Ratatouille: Revisited

August 25th, 2011 | Posted by Alison Spath in Dinner Time - (10 Comments)

I’ve been waiting and waiting for eggplant to show up in the CSA share this summer so I could make Ratatouille.

Finally, the good word arrived in my inbox yesterday.

CSA Items

(more peaches. did ya catch that?)

Well what do you know – this week I’ll be picking up just about everything I need to make Ratatouille!

From inbox to counter top:

CSA Share

I think Peach and Corn Ratatouille is on the menu tomorrow.

I followed my own Ratatouille directions from last year’s premiere stewed veggie attempt – and good news! I didn’t steer me wrong.  Read more...

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Zucchini Lasagna

August 8th, 2011 | Posted by Alison Spath in Vegetable Lovin' - (9 Comments)

Got a lot of zucchini right now?

Two Zucchinis Walk Into a Bar

Yeah, me too.

Did you know you can use zucchini in place of pasta in lasagna?

It’s true.  I proved it tonight.

To start, you’ll need two large zucchinis – slice length wise into 1/4 inch strips. (Think thin!) Place into a colander and salt each slice to start removing some of their water.

Sliced Lengthwise Zucchini Noodles Into Colander

Preheat oven to 350 and set your zucchini aside for about 20 minutes to sweat it out over the sink.

Meanwhile, get to work on your sauce and cheese layers.  Read more...

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Chocolate Zucchini Bread for Breakfast

July 22nd, 2011 | Posted by Alison Spath in Breakfast - (10 Comments)

The coffee maker is cranky.

Cranky Coffee Pot

Coffee Maker cannot figure out why all these baking supplies are out at such an ungodly hour of the morning.

Coffee Maker is cranky and hot and does not like to be crowded.

But you see Coffee Maker, it’s all because of the zucchini from yesterday’s CSA pick up.

Zucchini

This zucchini is practically begging to made into Chocolate Zucchini Bread.

But zucchini bread means the oven has to be turned on.  Read more...

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The Pizza Show

July 17th, 2011 | Posted by Alison Spath in Dinner Time - (1 Comments)

(with some behind-the-scenes extras.)

Ladies and Gentlemen, Boys and Girls.  Tonight we’ve got quite the performance lined up!  Allow me to present to you the summer time rendition of:

The Homemade Vegetable Pizza Party Show!

(this is where you cup your hands around your mouth and do that faux screaming/crowd-goes-wild thing.)

The Yeasty Boys are our opening act.

Yeast Resting

(my trusty crusty easy pizza dough recipe at play here.)

My mozzarella likes to do The Shred.

Shredded Mozzarella

(i do typically opt for organic dairy, but I went the conventional route tonight.)  Read more...

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Ratatouille, Ratatouille

August 1st, 2010 | Posted by Alison Spath in Dinner Time - (14 Comments)

Whenever I say “Ratatouille”, I always want to say it twice and then the chorus Rock Me Amadeus starts to play in my head.

What? Is that just me?  Probably.

So… Ratatouille. Yeah. I’m fairly sure “Ratatouille” is French for “what the hell am I going to do with all these summer vegetables?”

My mom has been making Ratatouille and raving to me about it during recent phone conversations.  When she described what went into it, I realized that I had every single one of the ingredients in my overstocked-with-produce fridge.  That’s what I call vegetable fate.  Read more...

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