Lemony Sage Summer Squash

Sage leaves are beautiful, soft, and fragrant. Sage combined with lemon, browned butter, and cooked summer squash makes a wonderful "non-pasta" light side dish. 

Son-In-Law Salsa

This recipe comes from my son-in-law's family. I have reduced the heat via the peppers and changed the seasoning to suit our "American" palettes. All of the veggies are organically grown and from our farmers in Trenton, MO - fresh, fresh, fresh, straight from the earth to our table...

Tons of Tomatoes Italian-Style Pepper and Sausage Soup

This spicy, light, summer soup is a great way to use up the abundance of summer tomatoes and reap the benefit of the vitamins from summer tomatoes and bell peppers! This can be served as a soup, or ladled over pasta for a light and summery sauce.

Spicy Veggie Packed Tamale Pie

Packing as many veggies into a casserole is a fun challenge, and a good way to get ours kids to eat a variety of the good stuff we receive each week in our CSA delivery from our farmers. 

Rounded out with local seasoning and corn tortillas from Spanish Gardens, and ground beef from  down the street at Dodge City Beef, this casserole packs a punch of local and healthy all rolled into one.

Kansas City Cheese Steak Stuffed Peppers

Local farm fresh organic green peppers straight from our CSA farmers and local Kansas City Hereford House steak sauce combine into one delicious and quick week night dinner. A Kansas City twist to a traditional Philly cheese steak - even better than the traditional in our opinion. No wheat involved in this recipe!

 

Cauliflower Garlic Bread

CSA - Wheat free meals are a fun challenge. We made a wonderful dinner of zucchini "pasta" with bolognese, and cauliflower garlic bread on the side. Delicious and no wheat side effects. My daughter eats a Paleo diet. The original recipe is hers, with a little tweaking by me.

Zucchini "Pasta" with Bolognese Sauce

CSA - What to do with large, beautiful, organically grown zucchini fresh from our CSA farmers? Turn it into "pasta"! We are cutting down on our wheat intake, and we've been feeling so much better. But, what do you do when you crave pasta? Use zucchini instead!

Caipirinha Avocado Lime Jalapeno Chicken Salad

CSA - Community Supported Agriculture - This week our farmers sent plenty of cucumbers and the first tomatoes of the season. The fresh smell of cucumbers reminded me of a delicious drink that we had in California at Samba Brazilian Steakhouse and Lounge at Universal Studios City Walk. The drink is a variation of the traditional Brazilian Caipirinha.

Stuffed Cabbage Rolls

Community Supported Agriculture - What do you do with a huge head of cabbage? Well, two things come to mind, either make coleslaw or make stuffed cabbage. I love my mom's stuffed cabbage, but in all my adult cooking years I have never even attempted to make stuffed cabbage, but guess what? It turned out great! And I discovered a few time saving tips too!

Green Tomatillo Salsa - Salsa Verde

CSA - Community Supported Agriculture - Our delivery from our farmers this week contained cilantro and green onions - time for salsa! We love tomatillo salsa (salsa verde). It is such a refreshingly cool taste - with a kick of jalapeno too. This is my sister's recipe that she developed after working in a Mexican restaurant. It is super easy and perfect for summer.

4th of July Dessert Spring Rolls

What do you do with locally picked blueberries? Create an easy, cool, spicy, fun dessert!

Here is a recipe I developed that is a simple and fun twist to an old favorite - and best of all, no baking! Have a "cool" 4th!

Kale Pizza Crust and Sauce

Chive Blossom Corn Muffins

In our farmers newsletter this week they wrote about chive blossoms being edible. 

Hmmm. So, we decided to kick up the flavor of our cornbread muffins! 

So fun, and colorful!

Kale, White Bean and Chicken Soup

The recipe for this soup originated in the weekly email from our farmers.

We replaced the potatoes in the recipe with beans (more fiber and protein), 

added some more spices, and our special "topping." 

Our teenage sons gladly ate this super healthy soup. 

I noticed they heated up the leftovers for lunch the next day.

That's an accomplishment for us!

Swiss Chard Potato Salad

This week our delivery included Swiss Chard.

Hmmm. What to do with Swiss Chard?

I altered a recipe I found that was originally printed in the American Profile section of the paper. 

It's an Italian Potato Salad with Swiss Chard.

http://americanprofile.com/articles/italian-potato-salad-with-swiss-chard/

I really want to reduce carbs and the sugar spike potatoes brings, so I flipped the recipe around, 

and made it mostly Swiss Chard with a little bit of potato.

I also altered the amount of seasoning to our taste.

Spinach Campfire Breakfast Burritos

This post is less recipe /more encouragement to be daring when cooking over a fire. 

That's right, a fire...not propane. Campfires are not limited to hot dogs and roasting marshmallows.

We took our farm fresh eggs and fresh spinach from our first CSA delivery this year on our camp out

and created some delicious and spicy breakfast burritos.