Yellow-eye beans are creamy and flavorful - delicious in soups, stews, and baked beans.
This has to be one of the easiest, most elegant desserts imaginable to make. This yogurt panna cotta is velvety smooth with a simplicity of flavors to be slowly savored.
This low-fat quickbread is a great way to use the seasonal abundance of zucchini. Loaves can be well-wrapped and frozen for winter eating.
This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. While the recipe suggests using a tool called a spiralizer to slice the zucchini, you can also slice it thinly into strips with a knife or a mandolin.
Adding zucchini to this potato salad punches up both the color and nutritional value of this filling side dish.
These have a quiche-like consistency without the crust and go well with a big salad.
This French-style zucchini stew is delicious as a side dish, served on top of couscous, pasta, or grilled or toasted bread rubbed with a garlic clove.
These little dumplings are Austrias answer to gnocchi. I have always found gnocchi tricky and time-consuming to make. These little dumplings taste just as good and are a cinch to make. I used to eat them all the time when I lived in Austria, where people particularly like them with a fresh, seasonal vegetable and grated cheese, and of course a nice salad on the side.