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.