I’m a little obsessed with these ricotta stuffed tomatoes from Stitch and Boots (which is, by the way, one of the best blogs out there). I’ve made them a few times with tomatoes from the garden and they are so tasty. The recipe makes 9 servings but Grady and I always eat them all within a day or two.
I’m thinking of making this zucchini tomato soup today, as my neighbor was kind enough to take some spaghetti squash off my hands and give me some zucchini. I definitely should have been more careful about cutting back the spaghetti squash. I don’t care about it spreading through the whole garden; we have plenty of space. But man. I don’t think I’ll be able to eat any more spaghetti squash for months. I’ve tried every recipe I could find and am just sick of that vegetable.
I was going to make this vintage fruit cobbler but some toddler got into my bag of peaches and made a mess of them. Do you think I could make cobbler with pears?
These peas, made from fresh or frozen, are so good. Grady gobbles them up like mad.
I made this mint syrup over the last couple days (because it takes about 26 hours to do), and am really happy with it. I thought it’d be more syrup-y, but the flavor is incredible. I’m really excited to make some late-summer juleps with it.
I’ve probably shared these pumpkin cookies before, but they’re worth sharing again. They’re delicious as is, and they’re also delicious when you make them a little more healthy; with applesauce and whole wheat cut into the normal ingredients.
Cade and I have made grilled zucchini several times this summer (for he is the master of the grill), and I’m in love with it. Salt, pepper, olive oil, smoke. So easy and delicious.
I made this a few days ago and it was delicious. I left out the olive oil because I was planning on using it in cheesy quesadillas, and it was still super tasty. Though not at all spicy; I think if I did this again I’d add a little more oomph. But man, the quesadillas were incredible.
The apple trees I saved a couple years ago are actually producing apples now (eep!) and I think I’ll make these baked apples with them. If I can refrain from eating them all raw.
I started making refrigerator pickles with this recipe, and have since begun wonderful adventures in experimentation. I seriously recommend that every house have a jar of homemade pickles in the fridge.
I wrote this on Sept. 5 and made no attempt to pretend I’m writing it on the date of posting; so don’t come to my house expecting to eat the stuff I said I cooked; it’s all long gone.
