Have you ever had Zucchini Grilled?

While sauteed and roasted zucchini are delicious, my personal favorite way to prepare this vegetable is on the grill.

If you’ve ever been intimidated by grilling zucchini, I can assure you that it’s easier than you think!

While many recipes require some precise knife work to cut each zucchini into perfectly flat slices, this one takes a much easier approach to cutting the vegetable.

Long spears of zucchini are super easy to cut and grill. We’ll also be adding a miso glaze for rich umami flavor with a touch of sweetness, elevating grilled zucchini to a whole new level.

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The BEST Veggie Lasagna Recipe

We’ve all had bad banquet food. In my experience, it involves a choice of overcooked chicken or bad vegetable lasagna. The lasagna is mushy and overcooked. And unlike it’s meatier cousins like Greek lasagna, it’s usually runny and watery.

One of the few banquets I’ve been to that has had great food? My culinary school graduation, of course. My instructors knew what they were doing when it came to banquets. Not only did they offer up lamb lollipops and the best vegetarian quiche, but they knew that vegetable lasagna can be great if it’s made well.

And it turns out that making it well involves a secret ingredient. An ordinary item you can find at any grocery store, but it has a magical purpose when it comes to veggie lasagna.

Read on to find out what this item is, and why it guarantees that you’ll soon be enjoying the most flavorful, cheesiest, well cooked, NOT WATERY vegetable lasagna you’ve ever had.

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While the heartbreak of the pandemic has closed several of my favorite restaurants, others luckily remain open. But even some of those that have been able to hang on are still operating with a limited menu due to staffing issues.

Our local Cajun and Creole restaurant is an example of this. They used to have a very delicious Cajun shrimp pasta on the menu, but these days only focus on po’ boy sandwiches.

So, since I’m always looking for ways to add to my library of salmon recipes, I decided to try my hand at Cajun Salmon Pasta at home.

Just like my creamy salmon pasta and pesto salmon, this seafood dish is a breeze to prepare on a weeknight, but will make you feel like you’re enjoying a special restaurant meal!

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What dish defines summer to you? Here in the Midwest, things like potato salad, hot dogs on the grill and fresh cherries come to mind quickly. But in my house, all summer long, you’ll find sautéed zucchini and corn on our table at least once a week (especially in the late summer when corn is at its best).

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When you think of grilling, my guess is you don’t think of elegant, “home chef”-style beautiful food. For most people (myself included), everyday summer grilling usually consists of hot dogs, hamburgers, baby back ribs with the best rib rub on them, or root beer ribs, and maybe some rustic grilled veggies.

But it IS totally possible to use your grill to create these unique, pretty Grilled Zucchini Roll Ups with Feta. Serve them as a party appetizer, a vegetable side dish, or even a light meal (maybe alongside a scoop of seafood pasta salad).

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Through my partnership with Milk Means More, I had a chance to interview a local farmer last month as part of the Meet #MIFarmFamilies campaign. I was able to have a nice chat with Gertie van den Goor, a farmer who moved with her husband and three children from the Netherlands to Marlette, Michigan in 1999 and established Goma Dairy Farm, LLC. Gertie describes her farm, where they milk 2800 Holstein cows, as a modern, clean dairy that is proud of producing a safe and nutritious product.

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I love pretty much all vegetables so much that I have no problem fitting them in my daily routine. Especially when the vegetables are roasted and browned and toasted and all those good things. But, if you have a kid (or adult!) in your family that needs a little convincing when it comes to vegetables, I’ve found that the best thing to do is sneak them into all things pizza-related. Simply put them on top of a pizza, or in a pizza-flavored noodle skillet dish.

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For several years now, a trip to Williams-Sonoma or any other kitchen store just hasn’t held the same allure. Don’t get me wrong, they’re full of amazing kitchen equipment and products. But the thing is – I’m all set.

I’m not the biggest fan of single-purpose gadgets, so since I already have a beautiful set of pots and pans, some sharp knives, and a few high-quality small appliances (as well as a tiny kitchen with limited storage), I’ve resisted bringing anything new home for awhile now.

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I dig Food52. For those unfamiliar with it, it’s a website that celebrates home cooks. In their own words:

”We started small, with a single project: creating the first crowd-sourced cookbook in 52 weeks (that’s where the 52 in Food52 comes from!). We used recipe contests as a way to vet recipes so we’d have a book to publish and a site that would be a trustworthy, go-to recipe source. But these contests were also a handy way to bring together people for a shared purpose — to create something meaningful, valuable and enduring.’

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