This was so much fun to make. It has all the veggies we love in Kung Pao Chicken with a smooth, slightly spicy sauce and crunchy peanuts.
If you have ever grown zucchini you know that even one plant can yield pounds and pounds of harvest. There is only so much zucchini my family will eat, so I like to shred & freeze a lot of it so we can enjoy the summer goodness all year.
A great way to use the summer time zucchini abundance (or preserved zucchini) that isn’t loaded with processed sugars but wholesome raw honey. Top it off with it having sourdough/wild yeast and this is one healthy muffin/quick bread. Its tasty to boot and makes a great little tea time loaf. Included with this recipe are […]
Cheesy garlic zucchini bread is a recipe I often make when summer squash are abundant, but it also works just fine with frozen shredded squash. It’s a quick bread recipe, not a yeast bread, so it goes together in a flash. The texture is nice and moist, and the garlic gives it real “pop”. This […]
There’s a reason it’s called relish. I would lick my plate after eating this, in the same way that I (have a bad habit of) lick pie plates, or cheesecake plates, or coffeecake plates, or cinnamon roll plates. Shh- I’ve just trusted you with my deepest, darkest secret. But I trust you, lovely readers.
This is the time of year in Alaska that anyone who has a garden has zucchini coming out their ears. Anyone who has ever grown zucchini knows of this phenomenon. The stuff is amazing. Once it starts producing, everyone is combing old recipe books and new websites in search of things to do with this […]