When green beans ripen in the garden, there are more than I can eat, so I made this Greek Green Bean Salad for a potluck. The beans are lightly cooked, retaining their crispness. The jalapeño and red onion add zest, while the tomato and red bell add a touch of […]
There’s so much zucchini growing in the garden, time to make some healthy zucchini muffins. I used 2 zucchini and 1 yellow patty pan squash. You can substitute any kind os squash. Consider using different color squashes for a beautiful muffin. These muffins are light and fluffy. I use a […]
Mousakka is a greek dish made with a layer of potatoes and eggplant in a tomato herb sauce and covered with a creamy bechamel sauce. Traditionally it’s made with ground lamb, but this version omits the meat. Gallery This vegetarian mousakka recipe is in 3 parts: tomato herb sauce, bechamel […]
A bountiful harvest starts with good soil. And when we grow our own food we tend to eat what we grow! Follow Cindy’s Garden to Table and let’s garden and cook together. “He that takes medicine and neglects diet wastes the time of his doctor” —Ancient Chinese Proverb I love […]
This is a great recipe that uses the left-over chicken carcass from the night before’s roasted chicken dinner. Serve with a fresh salad and/or some bread or rolls.
It’s May, and time to plant tomato plants in most of California. With chance of frost behind us, and summer just around the corner, I am planting my tomato seedlings into the garden. I bought a variety of seedlings from a local farm, Love Apple Farms. This is one of my […]
