These healthy, quick and tasty grilled pepper and onions burritos are a great way to use up the peppers and squash from the garden when there’s too many to eat. Serves 4
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November Garden
Well, it’s early November, and I am still getting produce from my “summer garden.” Leeks, beets and carrots are still growing, I pick them as I need them. Parsley still grows fully There’s still new patty pan and trombetta squashes growing The last of the tomatoes… And […]
Cindy’s Art Photography Inspirations
This art photography was created by me, inspired by the works of Dyan Marie. The pieces are titled, “Eating From the Inside Out.” Though her images had a different intent than mine, I chose to use the same technique but with a very different message. Dyan’s works inspired my […]
Getting Ready for the Chili Cookoff
I’m making a test batch of vegetarian chili, and getting ingredients for the Santa Cruz Boardwalk Chili Cook-off coming up next Saturday, October 25th. I ordered beans from Rancho Gordo. They arrived a few days ago. They are a farm in northern California that grows and sells heirloom beans. You […]
Zucchini Fritata
This quick and healthy Zucchini Fritata can be made for breakfast, lunch or dinner. You can substitute different squashes for the zucchini or use a combination. I used trombetta, grown in the garden. Serves 4 Preheat oven to 325°
Pasta Puttanesca
Traditional puttanesca is made with anchovies, my version has all the spice and kick but it’s vegetarian. This dish was one of the most popular dishes served at my restaurant. Serves 4–5
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