feta and lemon dip

Feta and Lemon Dip

Feta, the firm, yet crumbly cheese from Greece, is transformed into a smooth and tasty dip, with the texture and tanginess reminiscent of hummus. Once you make it, it will become one of your favorites.  Trust me!

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vietnamese spring rolls

Vietnamese Spring RollsVietnamese Spring Rolls are essentially are bundles of salad wrapped in rice paper. They are very versatile and may be made with whatever fresh ingredients you have on hand. It takes a little bit of time to prepare all the ingredients and a little practice to wrap, but the resulting spring rolls are certainly worth the time and effort. Make these for your family or serve them at your next party and they are guaranteed to be a crowd pleaser.

…traditionally filled with shrimp and pork, noodles, and an assortment of vegetables and herbs.  They are eaten dipped in either a spicy peanut sauce or nuoc cham, which is made with fish sauce, garlic, and chilis, or both. What I love about them is that they are fresh, healthy, and a lot of fun to make (and eat!).

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zucchini chips


Knowing that I was going to be cooking zucchini a lot this week, I bookmarked this recipe from  fellow blogger, Miranda, of Cupcakes and Cardigans.  These zucchini chips are simple and easy to prepare.  They are healthy, too, since they are baked instead of fried.  Just don’t serve them with a side of ranch dressing (like I did!).

I didn’t have any breadcrumbs so I used some herbed croutons that I coarsely processed in the food processor, which turned out wonderfully. Otherwise, I followed the recipe exactly as Miranda had shared in her blog.  Yummy!

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zucchini muffins


Partly to combat my aversion to many vegetables, I started growing zucchini, string beans, carrots, beets, and radishes, in the hopes that I might learn to like them.  Well, the thing with actually being successful in  growing my own vegetables is that at some point, I do have to harvest, cook, and eat them.  Today, I would like to share with you my (suprisingly) enjoyable experience cooking the zucchini from last week’s harvest.  I found this recipe for zucchini bread at Smitten Kitchen.  The recipe looked easy to make and garnered many raves reviews from Deb’s readers.  Since I only had one zucchini at the moment, I opted to cut the recipe in half to make a dozen muffins.

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my urban vegetable garden


Chris & I devoted most of the last week of August working on our new garden.  Chris tilled and leveled the soil and removed some tree roots left by two huge trees in preparation for the placement of four new raised beds he built.  I had it fairly easy; I was in charge of  selecting, buying and planting all the vegetables and flowers.  I included flowers around the vegetables to add splashes of color amidst all of the green foliage.  I also transplanted all the herbs that were scattered around in different pots to a single raised herb bed.  Now most of my herbs – French tarragon, Greek oregano, Italian parsley, rosemary, sage, lemon thyme, and garlic chives are together.  I also have basil but I read that it is the perfect companion to tomatoes so I planted them together in a separate pot.  The basil is supposed to keep insects away and even enhance the flavor of the tomatoes.

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