This morning I pulled a recipe off of Allrecipes for zucchini bread, but as I started preparing it, I found I was out of many of the ingredients. However, disaster was averted with a little creativity and a lot of luck. Because I was sprinkling this, dumping that, and dashing a little of everything, it was difficult to record the exact recipe, but here’s a stab at it. 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 3 teaspoons ground cinnamon 1/4 teaspoon baking powder 3 eggs 1 1/3 cups white sugar 1/4 cup honey (Really it was one really long slow drizzle from the jar) 3 teaspoons…

I have such a weakness for olive oil and Parmesan cheese. I’ve been cooking various versions of cheesy potatoes since high school. Last summer, I began looking for ways to prepare squash and zucchini other than my usual squash chips or Greek Pasta, so I tossed a handful of chopped squash in with the potatoes and onions. After tweaking with the recipe, I’ve found a combination that has lit up my taste buds. Chop up in equal parts zucchini, sweet onion and potatoes. I have found purple potatoes (I grew Blue Adirondak this spring) to work well and sweet potatoes to give it excellent flavor and texture. Heat up a…

Because I cannot resist feta, here goes another quick and easy recipe. The measurements below are loose. It is very similar to the Spinach and Feta Stuffed Chicken, but I have doubled the stuffing for the sauce, added some things, and dropped the bacon and broth. Serves 6. Ingredients: 6 boneless chicken breasts4 tbs butter (or more if you like butter!), can substitute with olive oil1 bag of fresh, frozen spinach, chopped1 8 oz package of block or crumbled feta2 oz cream cheese1/3 cup mayo2 tbs Italian bread crumbs1 cup white wine1/2 tsp crushed red pepper flakes2-4 cloves of garlic, crushed1 8 oz package sliced mushrooms1 small tomato, finely diced1…