Today’s recipe is really a solution to a “problem” for all your backyard gardeners. It’s the time of year where you are starting to grow weary of the dozens of zucchini’s sprouting up in your gardens. Some of you will give them away to friends/family/coworkers. Others will be searching of innovative recipes that aren’t the “same old” that they’ve been eating for weeks now. Me personally, well without a garden of my own, I’m one of the lucky recipients of overflowing zucchini. So, I’ve taken the liberty of creating a delicious twist on zucchini bread (Orange Olive Oil) to re-invigorate the zucchini season excitement!
Last month I took the long (And I mean LONG… like 15 hours with traffic long) road trip up Route 95 to Cherryfield, Maine. It’s a small town in Down East Maine. and just a short distance in from the eastern seaboard. It’s also not too far away from the Canadian border. It’s really up there! The reason for my journey up to this part of Maine was a family wedding. It’s hard to remember that I used to make this trip up to visit my grandparents, aunt and cousins multiple times a year.
I’ve had some serious pizza cravings lately but, it’s just too darn hot out most days to enjoy something that dense. I started thinking about how to beat these cravings without weighing down my plate. This sparked the great idea of making a tomato galette (a free form crusty “cake”). Making this recipe was the perfect opportunity to use up some farmers market finds for a much lighter take on the pizza concept.
There’s just something about spaghetti shaped pasta that makes me happy! Maybe it’s the big slurpy mouthful of noodles you get with each bite? Or it could be the way you can twirl them with your fork. Whatever the reason is, it’s definitely a favorite pasta shape of mine. And I’m going to share with you a great recipe to use them in today.
As a follow-up to my previous Oregon and Washington Wine Country Travel Guide, I wanted to share one of my road trip discoveries from that adventure. When we set up our itinerary we decided to rent a car for the trip. This was primarily so that we could make the four hour drive in between states/wine regions. What we thought would be a boring, highway (Route 84) ride to our next destination became an adventure of its own. Going into the drive, we had no idea that along this route there were many historical sites, national parks, and view point stops to take in. As a result, we ended up making quite a few pleasant discoveries along the way. The one I’m discussing today is the perfect stopping point for the food-loving traveler. It was an ideal location to get lunch and enjoy a pleasant riverside town.
I’ve had a love affair with panzanella salads long before today’s post. I thought it was high time I brought you a recipe to share this obsession with you.
I’m going to echo my recent post about the Oregon Wine Country experience. If you are a wine lover, enthusiast, or aspiring aficionado, you’re in the right place. Washington wine country has so much to offer and I’m excited to share that with you. I’ve been to wine regions like Napa and Sonoma already and was looking for a new wine destination. After doing research, I decided on an extended wine trip to Willamette Valley in Oregon and to Walla Walla in the Columbia Valley region in Washington State. Both of these regions are not (yet) overrun with tourists and mainstream hotel and restaurant chains. They have kept the small-town charm but offer more than 300 wineries (in each location) to experience.
I scream, you scream, we all see where this is going…. I absolutely love ice cream on a hot summer day. It has become even more of a “delicacy” as I have gotten older because I rarely allow myself to indulge. I’ve also moved towards a very limited dairy filled diet (ice cream doesn’t bode well for that criteria). For anyone who is like me who still likes the occasional ice cream treat, wants to stay on track with their diet and/or is dairy intolerant, today’s recipe is exactly what you are looking for!!!
Are you a wine lover, enthusiast, aspiring aficionado? Have you been to Napa and Sonoma already and need a new wine destination? Do you want something a little more low key (and also a tad cheaper) to kick-off your wine travels? Oregon Wine Country offers some of the world’s best wines. The best part of this region is that it is still slightly unspoiled. The Willamette Valley (Oregon Wine Country) area is not (yet…) overrun with tourists and mainstream hotel and restaurant chains. That’s a big win in my personal book.
This recipe is “one in a melon”…. ok, I tried to make you smile with that one. All puns aside, this refreshing watermelon fruit salad takes the fruit to new heights. My inspiration came from my trip to Oregon last month. Our bed and breakfast put thinly sliced mint in with their watermelon cubes one morning and the idea took hold. It’s not like adding two more small ingredients to the mix is a radical deviation, however; a little lime juice and some mint goes a long way!