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Posts Tagged ‘zucchini’

by Caitlin Saniga

Sauteed squash with kale pesto and walnuts

Droopy kale leaves and a bunch of small squash were my inspiration for this dish. It turned out lovely — flavorful and filling.

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by Sarah Steimer

Zucchini and pickled beet sandwich

No matter how many dishes I make or how many new recipes I try, sandwiches are still one of my favorite meals. This recipe was no exception, and it proves you don’t need meat to make a tasty and satisfying sandwich.

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by Caitlin Saniga

All of my favorite things in one dish! If raw zucchini isn't your thing, I suggest a quick, hot saute with a small splash of olive oil. Either way — delish!

All of my favorite things in one dish! If raw zucchini isn’t your thing, I suggest a quick, hot saute with a small splash of olive oil. Either way — delish!

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by Sarah Steimer

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I tend to go a little carbohydrate crazy, and every once in a while I need a meal that will fill me up, but without any breads or pastas or what have you. I almost always turn to quinoa in these instances, which is high in protein and is a good source of dietary fiber and phosphorus.


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by Caitlin Saniga

Zucchini cornbread

This cornbread-zucchini bread hybrid has the best qualities of each. It’s slightly sweet and a bit crumbly, but moist.

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by Sarah Steimer

I really wanted to make some sort of dessert to bring in for my coworkers. I started to preheat my oven while I mixed the ingredients up and right before popping the pan in the oven, I couldn't help but notice that it only climbed up to 200 degrees and just stopped. Fantastic. The solution? Slow-cooker brownies. I'll explain how to do both in this recipe just in case you are unlucky enough to find yourself in my shoes one evening.

I really wanted to make some sort of dessert to bring in for my coworkers. I started to preheat my oven while I mixed the ingredients and right before popping the pan in the oven, I couldn’t help but notice that it only climbed up to 200 degrees and just stopped. Fantastic. The solution? Slow-cooker brownies. I’ll explain how to do both in this recipe just in case you are unlucky enough to find yourself in my shoes one evening.

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by Sarah Steimer

I've been picking up these little gold cherry tomatoes from the farmer's market for weeks now, and I'm in love with them. I've eaten these raw like grapes, tossed them in a sautee pan, and next on my list is to roast them.

I’ve been picking up these little gold cherry tomatoes from the farmer’s market for weeks now, and I’m in love with them. I’ve eaten these raw like grapes, tossed them in a sautee pan, and next on my list is to roast them.


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