Glazed Lemon Zucchini Bread

This Glazed Lemon Zucchini Bread is simple and delicious! It is topped with a sweet lemon glaze that just melts in your mouth. Plus, it’s a great way to sneak in extra veggies while making your house smell amazing!
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Glazed Lemon Zucchini Bread
Prep Time 10 Minutes
Cook Time 50 Minutes
Servings
Loaf
Ingredients
Lemon Zucchini Bread
Lemon Glaze
Prep Time 10 Minutes
Cook Time 50 Minutes
Servings
Loaf
Ingredients
Lemon Zucchini Bread
Lemon Glaze
Instructions
  1. In a large mixing bowl combine flour, baking soda, baking powder, and sugar; set aside.
  2. In a medium mixing bowl combine zucchini, cooking oil, egg, lemon juice, and lemon zest and gently stir to combine.
  3. Now combine both bowls with wet and dry ingredients and stir until combined.
  4. Pour batter into a greased bread or loaf pan.
  5. Bake at 350 degrees for 50-55 minutes or until golden brown and set.
  6. Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
  7. Once cool, combine ingredients for glaze and drizzle over bread.
  8. Slice and enjoy!
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Apple Gorgonzola Spinach Salad with Pear Vinaigrette

Apple Gorgonzola Salad is a simple salad inspired by the restaurant Buca di Beppo however I substitute spinach for romaine lettuce and the type of vinaigrette used. It is a wonderfully sweet and savory salad to enjoy!

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Apple Gorgonzola Spinach Salad with Pear Vinaigrette
Prep Time 15 Minutes
Servings
People
Ingredients
Salad
Pear Vinegrette
Prep Time 15 Minutes
Servings
People
Ingredients
Salad
Pear Vinegrette
Instructions
Salad
  1. Remove core, slice and chop apple. Wash the spinach if not pre-washed and crumble cheese if needed.
  2. Once everything is ready, mix vinaigrette into lettuce.
  3. Add chopped apples, 3/4 of the walnuts and 3/4 of the Gorgonzola cheese. Toss well. Plate and garnish with remaining walnuts, cranberries, apples and cheese. Serve immediately.
  4. Serve immediately.
Pear Vinegrette
  1. Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined then add the olive oil into the mixture while continuing to blend until the salad dressing is thick and creamy.
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Maintaining Our Asparagus Bed

I have been terrible at maintaining our asparagus bed simply because life gets in the way. However, this year I plan on being better about giving them the love they deserve so that they keep growing year after year. My asparagus bed has been planted for 2.5 years so it SHOULD be at its peak however the soil needs some amendments and regular weeding.

Our asparagus plants have become my favorite perennial vegetables as it can grow in the garden with little fuss. Since asparagus is a perennial we gave it a spot in our garden where it will stay for years towards the back since the ferns get quite large towards the end of the season. Right now my asparagus bed is lying dormant however I can see the first sign of a shoot (spear) emerging. So now is the perfect time to add soil amendments.

How It All Began

Back in 2015 we ordered 25 Jersey Supreme Asparagus Roots (male dominate) that were already 2 years old to start in this tiny bed (we should have only done about 10-15 as they were overcrowded) from a seller with great ratings on Amazon. Our dormant roots quickly arrived and we soaked them in warm water and planted them per the in box suggestions by placing them on mounds of dirt and using lots of mulch. Although we were suppose to received a male dominate group of plants I KNOW there were females in there as I get quite a bit of red berries towards the end of the season which hopefully will go to seed and grow future plants.

Our First Years Mistakes

  • Mistake 1 – Our first year we had shoots which I immediately cut when they grew to our desired table size of 8″ without leaving any shoots to grow into ferns to feed the next seasons crop.
  • Mistake 2 – Not making “mounds” big enough. So we get some spears that tend to bend or fall over
  • Mistake 3 – Not providing enough fertilizer for future years

What are the ideal growing conditions for asparagus?

  • Hardiness – Zones 3 and warmer
  • Light – Prefers full sun, tolerates some shade
  • Soil – Fertile, well-drained; prefers pH 6.5 to 6.8; will tolerate slightly alkaline soils, up to 7.5
  • Water – Regular water, keep soil evenly moist, but not wet
  • Spacing – Plant crowns 1.5 to 2 feet (.45 to .61 m) apart in rows 3 to 4 feet (1 to 1.2 m) apart
  • Days to Maturity – Asparagus may be picked sparingly for 1 to 2 weeks in the second year. A mature patch, around 5 years old, may be harvested for as long as 10 weeks.
  • Harvest – Begin harvesting after two to three seasons of growth

New Goal = Feed The Asparagus With Soil Amendments / Organic Fertilizers

Asparagus needs to be fed twice a year, once in the early spring and then again in early to mid summer.

  1. Early Spring – This would be February for us here in California. Prior to the shoots emerging you will need to add a good 2″ to 3″ inches of organic compost and sprinkle a good balanced fertilizer (either a 5-5-5 or a 10-10-10) around the bed. In addition I like to add Organic Bone Meal 2-14-0 as asparagus plants love phosphorus. Composted manure, bone meal and rock phosphate are all good amendments to keep soil levels high in this nutrient. Since we have horses and chickens I use compost that has been aging for 6+ months which has a rich black color to it. 
  2. Early Summer – This would be June for us here in California. As soon as harvesting of the spears is done, thoroughly weed the patch and side-dress with a 10-10-10 fertilizer according to the packaging of the fertilizer. The asparagus plants will need to start storing energy back into their roots so allow all the spears to grow into leafy ferns so that they will have “food” to feed the roots for future harvests.

Pest and Disease Prevention

We have not had issues yet (crossing all the hairs on my head) with asparagus rust but it can be a very serious problem in damp locations so you may have to use rust-resistant cultivars. After each season remove old asparagus foliage in the fall to avoid asparagus beetles as they will hide in your garden debris and emerge in the spring to feed on your emerging asparagus spears. Keep area clean of debris and cultivate the asparagus patch shallowly before applying mulch in the fall.

 

Dutch Apple Pomegranate Pie

Embrace apple and pomegranate season and bake up this tart spin on a classic crumble-topped apple pie today.

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Dutch Apple Pomegranate Pie
Prep Time 60 Minutes
Cook Time 45-55 Minutes
Servings
Servings
Ingredients
Crust
Filling
Topping
Prep Time 60 Minutes
Cook Time 45-55 Minutes
Servings
Servings
Ingredients
Crust
Filling
Topping
Instructions
Crust
  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  2. Take the ball and wrap in plastic and refrigerate for 4 hours or overnight.
  3. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate.
  4. Press the dough evenly into the bottom and sides of the pie plate.
Filling
  1. Heat oven to 400°F.
  2. In large bowl, gently mix the Filling ingredients.
  3. Pour into pie plate, mounding apples toward center.
Topping
  1. In medium bowl use your fingers to mix butter, flour, oats and the brown sugar until a crumb forms.
  2. Sprinkle evenly over top of pie.
  3. Sprinkle 1 tablespoon granulated sugar on top.
  4. Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble.
  5. Transfer to cooling rack to cool.
  6. Serve warm or at room temperature with warm vanilla bean ice cream!
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Apple Blackberry Almond Crisp

This delicious and gorgeous apple dessert was a hit!!! Atop the apple-blackberry mixture was a crisp almond topping that is made with flour, brown sugar, honey roasted sliced almonds, and butter.

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Apple Blackberry Almond Crisp
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Topping
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Topping
Instructions
  1. Pre-heat an oven to 350F. Butter a large baking dish (approximately 8 x 8 or use an unbuttered tart dish).
  2. In a large bowl, combine the apples, blackberries, lemon zest, lemon juice, brown sugar, cornstarch, and cinnamon. Stir well to combine.
  3. Pour into prepared baking dish.
  4. In another bowl combine the flour, brown sugar, butter, almonds and pinch of salt. Using your hands mix well making sure the butter is incorporated until mixture is nice and crumbly.
  5. Spread the topping over the apple and blackberry mixture and bake for 45 – 50 minutes or until the apples are tender and the fruit juices in the crisp are bubbling around the edges.
  6. Transfer the baking dish to a wire rack and cool for 10 to 15 minutes. Serve warm with a scoop of vanilla bean ice cream.
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Crispy Apple & Kohlrabi Salad

Kohlrabi Salad what??? Kohlrabi looks alien-like and most people have never heard of it. If you would ask my what I think it tastes like I would say to a cabbage crossed with a turnip yet crunchy like a water chestnut. Are you interested now? If so read on for my Crispy Apple & Kohlrabi Salad with a light Grapefruit and tarragon dressing.

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Crispy Apple & Kohlrabi Salad
This light and simple kohlrabi salad features Autumn Glory Apples, pink grapefruit, tarragon and olive oil! It’s a delicious and winter side salad that you and your guests will love!
Prep Time 10 minues
Passive Time 2 Hours
Servings
Small Side Servings
Ingredients
Prep Time 10 minues
Passive Time 2 Hours
Servings
Small Side Servings
Ingredients
Instructions
  1. In a large serving bowl, combine the kohlrabi and apple pieces. Add the cheese, if using, and the tarragon leaves and sunflower seeds.
  2. Drizzle the olive oil and grapefruit juice and then sprinkle lightly with salt and black pepper.
  3. Garnish with additional tarragon and the sunflower seeds.
Recipe Notes

Recipe adapted from Cookie and Kate.

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Roasted Bacon Potato Leek Soup

This hearty soup is topped with chopped bacon and grated cheese and is simply delicious! 
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Roasted Bacon Potato Leek Soup
Prep Time 35 Minutes
Cook Time 1.5 Hours
Servings
Bowns
Ingredients
Prep Time 35 Minutes
Cook Time 1.5 Hours
Servings
Bowns
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F.
  2. While oven is heating cook one package of bacon until very crispy.
  3. Combine the potatoes, onion, garlic and leeks on a sheet pan in a single layer. Add the olive oil, salt, and pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning half way through the cooking, until very tender.
  4. Remove the pan from the oven and move the roasted vegetables into a soup pot. Stir in the heavy cream and vegetable stock and add 3/4 of the cooked bacon cook over low heat, scraping up any crispy roasted bits sticking to the pan.
  5. Use an immersion blender or in batches, transfer the roasted vegetables to a food processor fitted with the steel blade, aand make a puree. Pour the puree into a large pot or Dutch oven and taste test to check the seasonings.
  6. When ready to serve add the extra crispy chopped bacon and shredded cheese.
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Summer Fruit Salad Drizzled with a Honey Lemon Drizzle

The end of summer fruit saddens me. Going to share this delightful bowl of Brazelton Ranch peaches, Farm Fresh To You plums and blueberries with a homemade honey lemon drizzle with some friends.

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Summer Fruit Salad Drizzled with Honey Apple Cider
Prep Time 15 Minutes
Passive Time 10 Minutes
Servings
People
Ingredients
Honey Lemon Drizzle
Prep Time 15 Minutes
Passive Time 10 Minutes
Servings
People
Ingredients
Honey Lemon Drizzle
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Easy Peach Cheesecake Rolls

Need a quick and easy breakfast or dessert? Try these Peach Cheesecake Rolls! Crescent rolls spread with a cream cheese mixture and a scoop of fresh peaches rolled together and baked. Delicious!

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Easy Peach Cheesecake Rolls
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Rolls
Ingredients
Drizzle
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Rolls
Ingredients
Drizzle
Instructions
  1. Preheat oven to 375 degrees.
  2. Link baking tray with a non stick mat or use non stick spray.
  3. Combine cream cheese and powdered sugar in a small mixing bowl.
  4. Open crescent roll package and separate each into triangles.
  5. Spread a teaspoon or so of cream cheese mixture onto each triangle.
  6. Then place a small scoop of peaches on the wider edge of the triangle.
  7. Roll up each crescent roll, starting on wide edge, tucking in edges over the peaches and then roll down to the point of the crescent, creating a little bundle.
  8. Place on prepared cookie sheet and repeat until all peach cheesecake rolls are made.
  9. Bake in oven for 15-18 minutes, or until dough is cooked through and golden brown.
  10. Sprinkle with cinnamon and sugar if desired.
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Shrimp ? Stuffed Avocados

Shrimp Stuffed Avocado Boats

You can’t go wrong when you combine deliciously ripe avocados and shrimp! Shrimp stuffed avocados are the best and only take a few minutes to prepare! They make a perfect appetizer for warm dinner nights with friends and family or as a complete lunch.

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Shrimp Stuffed Avocados
You can't go wrong when you combine deliciously ripe avocados and shrimp! Shrimp stuffed avocados are the best and only take a few minutes to prepare! They make a perfect appetizer for warm dinner nights with friends and family or as a complete lunch.
Shrimp Stuffed Avocado Boats
Prep Time 5 Minutes
Servings
People
Ingredients
Prep Time 5 Minutes
Servings
People
Ingredients
Shrimp Stuffed Avocado Boats
Instructions
  1. Halve your avocado and remove the pit. Scoop whole from skin and chop avocado into small pieces.
  2. Gently fold the shrimp into Marie’s Thousand Island Dressing.
  3. Fill avocado shells which shrimp mixture and sprinkle seasonings to taste on top.
Recipe Notes

You can serve the shrimp and avocado mixture on tostadas or lettuce or just eat as is.

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