Veggie

by Miss K

There Are Only Two Things Money Can’t Buy…

…true love and homegrown tomatoes.

by unsightly

Artsy Photo of the Day

Garden Spectrum.

This is about what I harvest each day. Not too shabby considering the extreme heat and drought. How’s your garden going?

by unsightly

Artsy Photo of the Day

Just harvested 24 pounds of shallots. Recipe suggestions?

in Photos / Veggie 3 comments

by Twin Tastes

Spanakopita—spinach and cheese pie encased in phyllo dough—is our absolute favorite Greek dish. So for summer, we decided to create a potato salad inspired by spanakopita. To celebrate our yiayia’s famous pastry, we mixed the savory, cheesy filling with warm, garlicy roasted potatoes. The addition of kalamata olives, sundried tomatoes and fresh dill adds color while keeping the Greek theme and further amplifying the tasty side.

While spanakopita is notoriously a labor-intensive dish, this potato salad is an easy, foolproof side for any summer BBQ.

Spanakopita Potato Salad

in Cheese / Recipe / Veggie 0 comments

by unsightly

Endless Ice Cream: Avocado

I know, I know, another green ice cream. While the asparagus ice cream may not be up your alley, I think this one will be a little more palatable, even to you less adventurous types. Avocados are already creamy and full of fat—truly the perfect ice cream fodder. This is by far the creamiest, richest ice cream I have ever tasted.

Avocado Ice Cream

in Desserts / Endless Ice Cream / Featured / Recipe / Uncategorized / Veggie 2 comments

by nina boutsikaris

This Week at the Farmers Market: Summer Squash Pizza

If you’ve ever tried growing your own summer squash then you understand how quickly they can multiply and become overwhelming. Even inventive cooks can grow weary of its abundance before the dog days of August, and they are now all over the farmers markets. But with mild flesh and edible skin, yellow squash is easy to use in a variety of ways: cooked or raw, grilled, steamed, sauteed or baked. When picking out your squash at the market avoid spongy, flabby or overgrown ones and choose ones with taut skin, about 8 inches long or less.

This is a perfect way to enjoy veggie “pizza” without a ton of calories. You can make this light, tasty meal in the toaster oven on hot days when you don’t want the added heat in the kitchen. You can also eat it cool, rolled up as a wrap.