I don’t even have a garden and I have a lot of zucchini in my refrigerator. I don’t know how it happens. You stop by the Farm Stand and you see the corn, tomatoes, onions, peppers and zucchini. You just have to load up. I’m using some of that zucchini to make zucchini bread. This is so easy to make and you can adjust it to your family’s taste. Enjoy and don’t be afraid to pick up some extra zucchini. …
Gardens are producing a surplus of zucchini right now. I am so excited because there are so many things you can do with zucchini. I am sharing a recipe that can double as an appetizer or be served as a main course. I hope you enjoy this. It’s what the Butcher is having for dinner tonight. Zucchini Fritters 1 zucchini shredded (either with a grater or a food processor) 1/2 sweet onion grated or chopped very fine (optional) 3 eggs…
Grilled Flank Steak Fajitas We are in the throes of Summer and I have been taking advantage of these beautiful days to walk, play tennis and grill out. This recipe has become a family favorite and leftovers can be used to make delicious fajitas.Grilled Flank Steak 2 Flank Steaks (available at your local meat market) 4 Tablespoons of Extra Virgin Olive Oil 4 teaspoons Chili powder(available at your local butcher shop) 3 teaspoons ground Cumin (or smoked Paprika) (available at your…
Well, Thanksgiving has come and gone, and you are probably a little tired of turkey right now. We made Steak Fajitas last night. They were so good. I just wanted to share the recipe with you. I did include the chicken instructions for those of you that would prefer chicken over red meat. Steak Fajitas 2 Pounds of Flank Steak (cut into strips) Available at your local meat market (You can also use 2 Pounds of Boneless, Skinless Chicken) 3…