Italian Stuffed Zucchini Cups

6-8 appetizer servings Tip: Holidays many times call for appetizers, whether at home or taken to a friend's or colleague's party. Look for options that can be made ahead so the host won't need to share kitchen space when you arrive. I also appreciate appetizers that can be served at room temperature. All the better... Continue Reading →

Ziti with Seared Wax Beans & Pancetta

   2 servings Tip: Pine nuts have a sweet, buttery flavor. They are often ground into pesto sauce, but also enhance a pasta dish when sprinkled in just before serving. Toast them lightly in a skillet on the stovetop, moving them around constantly. DON'T WALK AWAY; once they turn golden and have a toasty smell,... Continue Reading →

Zucchini Bread Two Ways

Each recipe below will produce 1 loaf Tip: When the zucchini harvest is abundant, it's time to bake. I prefer smaller sized zucchini, but if the zucchini have grown quite large, they should be cut so seeds can be removed before shredding. Peeling is optional. I really like the green flecks in my quick breads,... Continue Reading →

Summertime Sweet Corn Pasta w Zucchini & Basil

Adapted from a NY Times Cooking recipe (2 generous servings) TIP: Have all ingredients prepped and ready to use. This recipe moves quickly once you get it started. 6 ounces dry campanelle or farfalle pasta (use a shape that will catch the corn kernels) 1 tablespoon olive oil, plus more for drizzling 1 bunch scallions (about 8), trimmed and thinly sliced (keep... Continue Reading →

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