Zucchini and Corn casserole

Are you searching for a new side dish that incorporates vegetables in a different way?  I think I found one from the Six Sisters.  If you are not familiar with them, there are just that, six sisters with busy lives and families.  Some of their recipes are just fantastic.  This one I happened to find in magazine published last Fall 2016. (Six Sisters Stuff)  As usual, I adapt the recipe for our taste, but followed the same preparation technique, and the casserole was very tasty.

Here is how I prepared this side dish.  Gather olive oil, 1/3 red onion, garlic in a tube, 2 medium to large zucchini, cubed, one bag frozen corn, 1/2 cup shredded mozzarella,  1/2 cup shredded Parmesan cheese, and salt plus black pepper to taste.

Preheat the oven to 350 degrees.  On the cooktop, saute oil, onion, garlic to taste, and cook until the onions become tender.  Add in the zucchini and continue to cook for 8-10 minutes until the vegetables are browning.  Add corn, cheese, salt and pepper.

Place into a ceramic casserole dish and bake at 350 degrees for 20 minutes.  Serve while hot.

Any leftovers can be stored very easily with a new product I found at the home and housewares show.

Lidlover lids can be used with ceramic, stainless, glass, bamboo, plastic or even with plates.  They can be used to cover dishes in the oven up to 400 degrees.  They are BPA free and made of high quality food grade silicone. More about the product can be found on their website at http://www.LidLover.com

Watch for these products coming this year to stores.  Additionally, they will be featured on QVC this May. I have been using them for the past few weeks and they are an amazing new product.


Sauteed fresh corn and zucchini

A week ago, I wanted to serve fresh corn again for dinner since it has been so tasty this year.  My husband loves fresh corn season, and sometimes I don’t feel like corn on the cob. So, I found a recipe for a saute which was simply delicious.

I used margarine instead of the butter in the dish, and it was perfect. It took about ten minutes to prepare and was a wonderful side dish for chicken that evening.  I highly recommend making this dish with fresh corn.


Here is a recipe that I adapted from allrecipes.com from this summer.  Gather these ingredients:  1/2 stick butter, 1/2 cup diced white onion, 2 cups chopped zucchini, 3 ears of fresh corn with kernels removed, salt and pepper to taste.

Heat the margarine in a large skillet on the stove and cook the onion first.  Add the zucchini next and cook about 5 minutes.  Finally, add the corn, salt and pepper and cook for another 4 minutes until hot for serving immediately. This was a delicious side dish to serve with any meat entree.



cherry street market –a wonderful fall experience

Last Friday, we took a relaxing Fall drive Up North to Traverse City Michigan.  I certainly do love Northern Michigan and will never give up an opportunity to experience wonderful food, shopping, and of course the Lake.  The weather was lovely and the air was filled with the crisp cooler weather that has rolled into our state.  I enjoyed every minute of the day, especially my stop at the Cherry Street Market in Kalkaska. ( http://www.cherrystreetmarket.com/)


The vegetables and fruits were overflowing the shelves into bushels and pecks for sale.  The apples, squash, concord grapes and pie pumpkins were beautiful.  I love everything about a farm market.  I love that it is outdoors. I also love that the produce looks and tastes better than anything available at any local grocery store.  The romaine lettuce is deep green.  The corn is super sweet.  The apples are crisp and perfect without any blemishes. I love that I don’t have to “pick through” the pile, because every specimen of fruit or vegetable is picture perfect.  The freshness factor is overflowing.


I purchased two large bags brimming with fruits and vegetables for $17.  This amazes me, as produce is so expensive at the grocery store. The abundance is breathtaking and the atmosphere is charming.  I love the harvest season and everything about farm produce.  I encourage everyone to have a small garden.  For those items that cannot be grown at your home due to hours of sun available in your yard, or even just space, I encourage supporting local growers in your area.  I have never been disappointed with the quality or the selection at the end of a growing season.

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grilled summer vegetables with pasta


it is always fun to experiment in the kitchen.  i decided to do this last week when i prepared my own grilled vegetables and pasta dish.  i simply grilled corn and cherry tomatoes on a stove top grill and then roasted some asparagus in the oven after chopping into thirds. i removed the corn kernels from the cobs and then continued with the preparation.

i mixed the vegetables on the stove top in a saute pan, and then served the vegetables over whole wheat pasta for a spectacular tasting dinner that was filled with the flavors of summer.

grilled corn can be easily done on the stove top. simply rotate the cobs about every 3-4 minutes until it is nicely browned on all sides.  delicious !OLYMPUS DIGITAL CAMERA

fresh corn salsa

as the supermarket produce aisle fills with spring and even some early summer vegetable choices, i just had to try the first corn of the season..  although corn seems to improve as the season continues, i purchased four ears of corn and prepared them last week. 

Brian and i had two of the cobs for a dinner, but i saved the remainder to make this salsa recipe the next day.

i love this salsa with the multi grain Breton crackers, made by dare foods, which originated in Canada.  they now have plants in the united states in spartenburg, SC and in Denver, CO.  the 12 grains and seeds in the crackers taste excellent with this salsa.  i first found dare foods, when i discovered Bremner wafers many years ago, and have found their cracker products to be my favorites.  they are most often found in the deli section of the market.

to make the salsa:
prepare and cook 2 or more ears of fresh yellow corn.  chill in the refrigerator prior to preparing the salsa.
remove the kernels from the cobs and place in a mixing bowl.

next, chop 1-2 Campari or Roma tomatoes, 1 white onion, and add 1-2 tablespoons of fresh or dried parsley. salt to taste.

Campari tomatoes have low acidity, a nice texture that is not mealy, a higher sweetness, and are very juicy.  they are a perfect choice for a salsa tomato.

in a mixing cup, use 3 parts olive oil to 1 or less part of red wine vinegar.  for example:  3 tablespoons of olive oil and 1/2 tablespoon of red wine vinegar.  more vinegar can always be added for the zesty zing on the salsa, but it can’t be removed once added.  so, use the vinegar sparingly to your taste.

this salsa can be used with traditional tortilla chips, or even would be very tasty on baked fish or chicken.  chill the salsa for the best taste and flavor.  sounds like this might be a choice for an upcoming cinco de mayo party !  ole !