More is Better

We moved last fall into a wonderful new community and have so many awesome new neighbors who have become friends. We have a community garden and have our own 8x8 plot that is starting to flourish with so many fresh organic vegetables. Our nexr door neighbor/ friend Alison made this delicious Zucchini pie with vegetables from her garden! The recipe is from blogger AmbitiousKitchen.com . I can't wait to make this myself!  Ingredients Cooking spray ½ tablespoon olive oil or avocado oil 3 cloves garlic, minced 1 bunch green onions, diced (reserve some green scallions for topping) 1 cup sliced baby bella mushrooms ¾ cup grape or cherry tomatoes, halved ½ small red bell pepper, diced ½ cup sweet corn, fresh or frozen 1 medium zucchini, sliced into ¼ inch rounds Freshly ground salt and black pepper 6 large eggs ¼ cup unsweetened almond milk (or any milk) 2 tablespoons sifted coconut flour (or sub 1/4 cup regular flour) 3-5 large basil leaves, julienned 1 cup shredded ...

From DELISH I think I saw this on Instagram - we made it and it was delicious I think next time I would add the inside of the burrata known as stracciatella. That would kick it up to the next level! This recipe is halved the original an d serves 2-3. 2-3 ears of corn, shucked (=1.5 C) Kosher salt  1/2 lb. campanelle, orecchiette, or other short pasta  1/2 Tbsp. extra-virgin olive oil  bunch scallions (about 4), thinly sliced, white and light green parts separated from dark green parts  2 cloves garlic, finely chopped  2 Tbsp. unsalted butter  1/4 tsp. red pepper flakes (or to taste)  1/4 cup finely grated Parmesan, plus more for serving  1/4 cup torn fresh basil, plus leaves for serving  1/2 Tbsp. fresh lemon juice  Freshly ground black pepper Step 1  Using a sharp knife, cut kernels off corn cobs (you should have about 1.5 cups). Transfer kernels to a medium bowl. Holding stripped cob over bowl, firmly run the back of your kni...

 From Ina Garten on her show Be My Guest - the episode with Daniel Roseberry. Yum and awesome presentation. 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature  1 cup granulated sugar  3 extra-large eggs, at room temperature  1 cup whole-milk ricotta  2 tablespoons sour cream  1 teaspoon pure vanilla extract, such as Nielsen-Massey  1 teaspoon grated lemon zest  1 1/4 cups all-purpose flour  1 tablespoon baking powder  Kosher salt  3/4 cup blueberries  3/4 cup raspberries  3/4 cup strawberries, hulled and quartered  Sifted confectioners’ sugar, for dusting Directions:  Special equipment: a 9-inch round springform pan  Preheat the oven to 350 degrees F. Grease and flour a 9-inch round springform pan, shaking out any excess flour.  Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and ...

  By Angela Davis  who blogs at TheKitchenistaDiaries.com. This was delicious elegant and great on reheat. Perfect brunch with a side salad. Hot-smoked salmon, potatoes, chives, creme fraiche and goat cheese make for an ultra-rich frittata that's appropriate for any brunch.  For this recipe, use a 10- to-12-inch, well-seasoned cast-iron skillet or ovenproof nonstick skillet. If you don’t have either on hand, you can bake the frittata in a generously buttered casserole dish. (You’ll need to cook the onion before assembly.)  Hot-smoked salmon has a flaky, more “roasted” texture than cold-smoked, lox-style salmon. 8 ounces Yukon Gold potatoes, cut into 1/2-inch dice (unpeeled; about 1 1/2 cups)  12 large eggs  8 ounces crème fraîche  1 teaspoon kosher salt  1 teaspoon cracked black pepper  2 tablespoons finely chopped fresh chives  2 tablespoons unsalted butter  1/2 cup diced red onion  8 ounces hot-smoked salmon, coarsely choppe...

 From blogger RECIPETINE ATS  This is a pasta that must be eaten straight away to truly experience its magnificence. Serve in warm bowls! Ingredients 175g/6 oz guanciale (pancetta or block bacon), weight after skin removed (Note 1) 2 large eggs (Note 2) 2 egg yolks (Note 2) 100g/3.5 oz parmigiano reggiano , finely shredded (or pecorino romano, sub parmesan, Note 3) 1/4 tsp black pepper 400g/14 oz spaghetti 1 tbsp cooking/kosher salt (for cooking pasta) 1/2 cup pasta cooking water 1 garlic clove , finely minced (optional, Note 4) Garnish (optional): Parsley , finely chopped Parmigiano reggiano INSTRUCTIONS Guanciale - Cut into 0.5cm / 1/5" thick slices then into batons. Carbonara sauce - Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper. Cook pasta - Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions. Reserve pasta water - Just before draining, scoop out 1 cu...

 From AL LRECIPES this was easy and sooooo good - we are already planning to make it again! Some people in my household were spotted eating it for breakfast! This German chocolate dump cake tastes like the real thing, but batter, filling, and topping elements are all baked together. It has the pecan and coconut flavors you expect, and the cream cheese swirl carries the frosting flavor. It’s nicely moist, and you get crunchy bits—really enjoyable. 1 2/3 cups toasted pecans , chopped, divided 1 cup sweetened flaked coconut 1 ( 2-layer size) package devil's food cake mix eggs , oil, and water as specified for the cake mix 1 (8 ounce) package cream cheese , softened 1/2 cup butter , melted 2 teaspoons vanilla extract 1/4 teaspoon salt 1 cup powdered sugar 2/3 cup semisweet chocolate chips Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Sprinkle 1 cup pecans and coconut in the prepared pan. Prepare cake mix according to package directio...

 From Delish -loved the individual serving size allows you to decide 1 or 2 or more! I put out an assortment of jellies and fresh fruit. So fun to choose your own adventure! 1 Tbsp. vegetable oil 4 large eggs, room temperature  2/3 cup (80 g.) all-purpose flour  1/2 cup whole milk, room temperature  1/4 cup (50 g.) granulated sugar  1/2 tsp. kosher salt  1/4 tsp. vanilla bean paste or pure vanilla extract  Fresh blueberries and raspberries; raspberry jam, strawberry jam, or apricot preserves; and/or confectioners’ sugar, for serving  Step 1  Place a rack in upper third of oven; preheat to 375°. Grease a standard 12-cup muffin tin with oil and place in oven to preheat.  Step 2  In a blender, blend eggs, flour, milk, sugar, salt, and vanilla paste until smooth. Let sit 5 to 10 minutes.  Step 3  Carefully remove preheated tin from oven. Divide batter among muffin cups.  Step 4  Bake mini pancakes until puffed up and...