Chewy Triple Ginger Cookies

I have a lot of “favorite” cookies. It’s difficult to pick just one, but the Ginger Ginger cookies from my favorite bakery are definitely top ten. After canning two kinds of ginger syrup this summer, I was inspired to try making my own ginger cookies complete with the bits of candied ginger that make the bakery cookies so wonderful…

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Rich & Creamy Potato Soup

Someone at work had the excellent idea to do a soup exchange. It’s like a cookie exchange, but with soup. It was awesome. For my contribution, I decided to make potato soup. Technically, I signed up to bring potato leek soup, but…

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Maple Pumpkin Spice Cookies

Thanksgiving is almost here and that means cookie season is upon us! Cookies are probably one of my favorite foods, and I tend to eat way too many of them this time of year. In keeping with my attempts at seasonal eating, I decided to try making pumpkin cookies with a splash of maple syrup…

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Autumn Spiced Apple Bread

It’s apple season folks! I am a big fan of apples—fresh, baked, and even mixed into mustard—I like it all. This fall I’ve been particularly fond of SweeTango apples. They’re a cross between a Honeycrisp and a Zestar and have a delicious sweet crunch. Here’s a recipe for a not-too-sweet spiced quick bread…

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Downloadable Labels for Homemade Tomato Sauce

This spring I put in 18 tomato plants. For a girl who doesn’t like tomatoes, that’s a lot. My plan was to can them and enjoy home-grown goodness all winter long. I love tomatoes in salsa, soup, chili, and a host of other cooked dishes. I also love designing labels. This week, enough tomatoes finally ripened to make my first batch of sauce. I decided this was a great time to make some new sauce labels and share them with like-minded canning enthusiasts…

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Sweet Heat Pickled Jalapeños

After the success with the pickled banana peppers, and with the abundance of peppers in season, I decided more pepper pickling was in order. Inspired by candied jalepeños I’d once had on a pub burger, I opted to try a sweet-hot blend instead of pure zesty heat. I would call these “sweet”, not “candied”, but they are delicious and definitely won Josh’s seal of approval.  Try them on burgers in place of dill pickles, or do like us, and eat them right out of the jar!

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Creamy Pesto Dip & Spread

Last night was pesto night and I needed something to share at the office potluck today. Clearly, a simple pesto dip with a baguette was my go-to. Even more fitting, the theme of the potluck was appetizers. After making this for the first time, I can now say it will be one of my summer go-to’s. Basil season is in full swing. Here’s a great way to enjoy it.

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Italian Basil Pesto

Yesterday was Pesto Night! After sending Josh an email with the aforementioned subject line, I was listening to one of my favorite audiobooks for the second time: Barabra Kingsolver’s, Animal Vegetable Miracle. On my drive home, I came to the chapter proclaiming that August (as opposed to January) was the time to be thinking about pesto. Clearly, it was meant to be pesto night…

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Pickled Banana Peppers

Let me just say that I love pickles! Ever since I was a kid. Dill pickles, spicy pickles, pickled onions… there’s just something about that zesty crunch. So when I came across a bounty of banana peppers at the farmer’s market, I decided to try my hand at pickling them myself. We love pickled banana peppers on sandwiches or with roast beef…

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Squash Blossom Quesadillas

This summer I planted about 20 squash plants of varying cultivars. So far my yield of squash has been unimpressive, but they have given me lots of lovely yellow squash blossoms. I recently heard about eating these beautiful flowers and thought it would be fun to try. Although squash isn’t necessarily the first thing that comes to mind when you think of Mexican food, it’s actually quite common in traditional Mexican cuisine and both the flowers and fruits are used. With that in mind, I decided to cook them in a simple quesadilla with jalapeño cheese and fresh cilantro. 

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Pasta-less Italian “Pasta” Salad

This salad is one of my favorite summer sides. It has the flavors of a typical Italian pasta salad without the pasta. I like it because it’s lighter and lower in carbs without being short on flavor. It’s also quicker to make and eliminates the need to boil water on a hot summer day. The trick is letting the veggies marinate in the dressing for a few hours before serving. You can make this up to 36 hours before serving. It’s great for potlucks, barbecues, or ordinary weeknights.

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Creamy Thai Basil Pesto

There’s a chance I went overboard and bought six kinds of basil at the spring plant sale… so, pesto anyone? Here’s a handy way to enjoy Thai Basil that pairs well with light summer stir-frys. It’s also Paleo and Whole30 compliant for those interested.

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Spicy Yellow Mustard – Plus, Downloadable Jar Labels

Today’s DIY is of the culinary nature and just in time for Fourth of July grilling. I love making sauces from scratch so I thought I’d share an easy recipe for making coarse yellow mustard. Mustard is one of my favorite condiments and very easy to make. Making it yourself allows you to adjust the seasonings and spice level to suit your tastes. The recipe that follows is a slightly spicy, no-frills, coarse yellow mustard that pairs well with traditional bratwurst or char-grilled burgers.

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