From the Garden-Grilled Balsamic Zucchini

Zucchini is growing abundantly this year. ¬†I have a rendezvous with a fat bumblebee every morning in my garden….and it pollinates my flowers ūüôā I can tell you this, my zucchini¬†is very happy with their friend and so am I!


Many fruit and vegetables need to be pollinated in order to produce fruit, and zucchini is one of them. Just like humans and animals, reproduction needs to take place for certain fruits and vegetables to be “born.” My bumblebee friends is the mediator in this case, it helps transfer “the goods” from the male flower to the female ¬†and tada…..the zucchini baby will grow! Ok, enough about zucchini reproduction, lets move on to this great summer recipe. ¬†This grilled zucchini is wonderful on sandwiches or as a side and lasts in the fridge for up to one week.

Fire up that grill before you start!


Grilled Balsamic Zucchini

  • 3 lbs zucchini washed and cut into long vertical slices
  • 3 tbsp olive oil
  • 1 tbsp salt
  • 1 tsp ground pepper
  • 2 tsp paprika
  • 2 tbsp balsamic vinegar

Place zucchini slices on a baking sheet. Drizzle generously with olive oil and season with the salt, pepper, and paprika. Turn the slices and repeat on the other side.  Turn grill down to medium/low and places zucchini on the grates. Grill about 3 minutes on each side taking care not to burn the zucchini which can happen easily.  The zucchini will be tender but not mushy, and have nice grill marks and slight char on edges when done.  Remove to a serving plate and drizzle with the balsamic vinegar while zucchini is still hot.


Enjoy and happy official summer ( as of yesterday!)

From the Garden-Garlic Beans

¬† ¬†This year we planted purple and yellow beans. ¬†The flowers from the bean plants are the same color as the legume they bare, which are so pretty to look at. ¬†Bean plants don’t need much water, and the plants produce every few days. ¬†It’s important to harvest the bean pods in order for the plant to continue producing.

IMG_0878 (2)

 This recipe is a quick and simple one, great for summer bbqs.

Fill a medium pot (I used 3 QT) halfway with water and bring to a rolling boil. Fill a medium bowl with ice water.

Garlic Beans (serves 4)

  • 1 lb. green beans (or whatever color you like) washed and trimmed
  • 1 tbsp olive oil
  • 1 tsp smoked sea salt or plain sea salt
  • 1 tsp ground pepper
  • 1 clove garlic minced

Place beans in boiling water and cook for 5 minutes.  Remove from boiling water and place in bowl with iced water to stop the cooking process, leave approx 2 minutes.  Drain the beans, dry bowl which contained the iced water. Place beans inside bowl, drizzle with the olive oil, sprinkle with the smoked salt, pepper and minced garlic.  Gently coat the beans with mixture and serve.

IMG_0883 (2)

I noticed something interesting while making this recipe. ¬†The dark purple beans that you see in first picture turned dark green while they were cooking. Anyone know why this happened? I’m sure I can google it but it would be more fun hearing what you guys have to say about it!

Update to Lazy Gardeners Guide…

What a beautiful morning this is.  Walking through my garden I noticed how big the different vegetable plants have gotten over a short period of time.

IMG_0852 (2)¬†It has to do with the weather being so warm I’m sure. ¬†We’ve already harvested zucchini and beans.

Last ¬†month I posted an article called¬†Lazy Gardeners Guide to planting. Most of these tomato plants grew from my garden/kitchen compost that I had mixed into the soil at the beginning of planting season. ¬†Now that the plants have grown, I can see how different they are. ¬†Some are very tall with small leaves, some are short with large leaves. ¬†I can’t wait to see what types of tomatoes will be growing.

IMG_0865 (2)

Over the summer and as the vegetables grow and we harvest them, I will be writing a series called “From the Garden“, where I will post recipes that I make with the crop. ¬†Aren’t these little watermelons the cutest? They are a variety called sugar baby melons and won’t get very big. ¬†I can’t wait to taste them!

IMG_0850 (2)

This slideshow requires JavaScript.

I hope you can join me on this fun summer trip to the garden of cuisine!



Corny Corn Bread (so corny I know…)

Yes, I would eat this for dessert, or breakfast, or in fact for any meal. ¬†This cornbread is so moist with just a hint of sweetness. ¬†Add corn kernels to the batter and you’re all done with one vegetable serving for the day, and if you eat this for all your meals you’ll be getting all your daily vegetable servings. ¬†Don’t worry if your dietician doesn’t agree, they’re just jealous they have to stick to their low-carb ¬†diet.

Preheat oven to 400F, butter cast iron skillet,  9 in round or 8 in square pan.

Corny Corn Bread (makes 8-10 servings)

  • 1/2 stick butter, melted
  • 1 cup milk
  • 1 egg
  • 1 1/4 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup corn kernels ( canned, thawed, or fresh)

In a large bowl beat melted butter, milk, egg until well mixed.  Add cornmeal, flour, sugar, baking powder, salt and corn kernels all at once.  Stir until flour is moistened.  Pour batter into pan and spread evenly.  Bake 20 minutes until golden brown. Serve warm with butter and honey.

IMG_0370 2

Roasted Cauliflower

Follow my blog with Bloglovin
If you’re over the riced cauliflower craze, try this simple recipe instead. ¬†One of my kids favorite ways to eat this mighty cruciferous vegetable. Cooked until fork tender but still has a bite. Great as a summer dish.

Preheat oven to 400F. Line a baking sheet with aluminum foil.

Roasted Caulifower ( serves 4)

  • 1 large head cauliflower washed, florets separated
  • 4 tbsp olive oil
  • 1 tbsp sea salt
  • 1 tsp ground pepper
  • 2 tsp granulated garlic
  • 2 tsp smoked paprika

Place florets on baking sheet.  Drizzle with the olive oil, sprinkle evenly with the salt, pepper, garlic powder and smoked paprika.  Toss with your hands a few times until cauliflower is well coated.  Roast for 20 mins or until fork tender and slightly browned on the sides.


Gluten Free Hazelnut Brownies

Oh chocolate how I love thee! Add hazelnuts into the mix, turn it all into a brownie, and gluten free one at that, and it’s a m√©nage √†¬†trois no one can resist. ¬†This is a very quick and simple one bowl recipe.

Preheat your oven to 325F and butter an 8×8 pan.

Gluten Free Hazelnut Brownies (serves 8)

  • 5 Tbsp unsalted butter
  • 8 oz semi sweet chocolate chips
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt (optional)
  • 1/3 cup all purpose GLUTEN FREE flour
  • 1 cup unsalted and roasted hazelnuts, chopped


In a large microwave safe bowl melt the butter and chocolate chips(microwave for approx. 40 seconds and stir.) Let mixture cool for about 5 minutes.  Add the sugar and whisk, mixture will be grainy.  Add eggs one at a time and whisk well after each egg.  Add vanilla extract, salt and flour. Whisk until well incorporated.  Fold in the chopped hazelnuts. Pour mixture into the pan, top with whole hazelnuts if you please and bake for 20-25 minutes.  Enjoy!


1 2 4
%d bloggers like this: