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Posts from the ‘Recipes’ Category

Recipe of the Week: Zucchini Bread

zucchini-breadFall is upon us and it’s time for warm recipes! This zucchini bread is the perfect way to transition to fall. I made the “updated” version from Smitten Kitchen, added mini chocolate chips and walnuts and it did not disappoint.

This recipe was also a good way to involve my three year old in the kitchen. All of the measuring and counting reinforces early math skills, and what three year old doesn’t like pouring, mixing and of course eating something sweet?!

Recipe of the Week: Strawberry Cake

img_0340We took an impromptu trip to pick strawberries and they didn’t disappoint. Neither did this fabulous strawberry cake recipe. I think it would work well with all of the other berries coming into season now too.
strawberry cake 1

strawberry cake 2

Recipe of the Week: Banana Bread with Chocolate Chips

There’s something about the winter that makes homemade quick breads extra delicious. This recipe from The Kitchn is easy to pull together and perfect for kids to help with. They can easily measure and pour ingredients and help with the mixing. Not to mention the eating! I followed the “original” recipe and can’t wait to make this again.

img_0262-1banana bread 2

Recipe of the Week: Summer Bruschetta

summer bruschettaWhether you’re going out or staying in this Labor Day, these summer bruschetta will help make the vibrant tastes of summer last a little bit longer.

Corn and Peach Bruschetta

Corn (2 ears cooked)

White Peaches (1-2 chopped)

Cilantro (1 Tbs chopped)

Salt, Pepper and Cayenne Pepper

Lemon Juice

Olive Oil

Ricotta Cheese

Toasted baguette or your favorite bread

Mix corn, peaches and cilantro and season to taste with the salt, pepper, cayenne pepper and lemon juice. Use a small amount of olive oil to help hold everything together, place a generous amount on top of toasted baguette and top with ricotta cheese.

 

Traditional Tomato Bruschetta

Plum, cherry or heirloom tomatoes (or all 3!)

Basil

Minced Garlic (1 tsp)

Olive Oil

Salt and Pepper

Toasted baguette or your favorite bread

Mix the tomatoes with your preferred amount of basil, the garlic and a touch of olive oil. Season to taste, spoon on top of toasted baguette and let the rich tomato and basil flavors shine through in the simplicity of the mix.

Recipe of the Week: Mediterranean Shrimp Salad

Shrimp Salad This simple salad is perfect for a weeknight dinner! if you have more time, grilling the shrimp and peppers will add depth of flavor and give it that extra hint of summer.

Mediterranean Shrimp Salad (serves 2)

Ingredients:

1/2 lb Shrimp
Baby Spinach
Tomatoes
1/2 Bell Pepper
1/8 cup Red Onion
Feta Cheese

Simple Lemon Vinaigrette – I omitted the lemon zest and used whole grain mustard as I had it on hand

1. Mix all salad ingredients except for shrimp in proportion to your taste

2. Grill the shrimp or season with salt and pepper and cook in olive oil for ~ 2 minutes per side until they are pink and opaque

3. Top the salad with shrimp and lemon vinaigrette

Pair with hummus or tzatziki and toasted pita and a cold glass of white or rose wine for a lovely summer dinner!