Zucchini “Spaghetti”        (from FOODGAZI chef demo)

4 small or 2 large zucchini, spiralized

1/2 cup fresh basil, sliced chiffonade

Directions:  You don’t necessarily have to peel the zucchini, but you can.  Then spiralize the zucchini using a spiralizer.  Top the “noodles” with you sauce (see below), then the sliced basil.  ENJOY!

Lemon Vinaigrette (Makes 1 cup)  (From the FOODGAZI chef demo)


1/2 cup fresh lemon juice

1/2 cup extra virgin olive oil

2 Tablespoons chives, chopped

2 Tablespoons fresh parsley, minced

1/2 teaspoon garlic, minced

salt and pepper

Optional: 1/4 teaspoon crushed red pepper flakes, if you like spice

Directions: Combine all ingredients in a bowl and whisk until blended.

Herbed Tomato Sauce (Makes 3/4 cup) (From the FOODGAZI chef demo)


1/4 cup tomato paste

1/4 cup extra-virgin olive oil

1/4 cup wine vinegar

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon garlic, minced

1/4 teaspoon black pepper

2 Tablespoons water, more or less as needed

Directions: Combine all ingredients in a bowl and whisk until blended in a thick but pourable consistency.

Fruit Cobbler

(A great way to use fresh fruit!  Check out all the yummy berries, peaches, and plums that are ready this time of year!)

4 cups of fruit (Your choice: Blueberries, cherries, raspberries, peaches, blackberries, strawberries, you get the point)

1 1/2 cups of sugar

6 T. butter

1 cup of milk

2 cup flour

2 t. baking powder

Put fruit on the bottom of a 9X13  pan.  Cream sugar and butter.  Add milk.  Add Dry ingredients.  Pour batter over fruit.

Mix: 1 cup sugar and 1 Tbsp. cornstarch

Sprinkle over top of batter.  Take 1 cup of boiling water and pour over top.  Bake 1 hour at 350 degrees.  (The sugar mixture and boiling water make a light glaze!)  ENJOY!!


(A great relish to add flavor to anything your making!  Also a great way to use up great fresh veggies!)

3 qt. green tomatoes

1 qt. ground onion

4 lg. green peppers plus 2 red

4 cups sugar

3 T. salt

3 T. celery seed

1 T. curry powder or turmeric

1 qt. vinegar

Grind tomatoes, onions, peppers, and drain. (Can drain for up to 2 hours) Mix rest of ingredients and cook for 20 minutes.  Put in sterilized jars.  Makes 6 pints.  ENJOY!

Cas’ Mama’s Green Salsa

(A yummy salsa that is best with fresh from the garden or market ingredients!)

4-6 green tomatillos

2-3 jalapenos

Diced onion, cilantro, and garlic

1-2 avocados


Boil peeled tomatillos and salt.  Add all ingredients to blender and blend till desired thickness is reached…That’s all!!   Then ENJOY!

Cucumber Salad

(A yummy salad for any picnic or gathering.  Of course I think this salad is BEST with fresh from the garden OR MARKET ingredients.)

2 large cucumbers

chopped onions (to taste)

1 1/2 t. salt

1 cup sour cream

2 T. lemon juice

1 T. sugar

dash of pepper

1 1/2 T. parsley

Toss cucumbers with salt and refrigerate for 2 hours.  Toss remaining ingredients.  ENJOY!

Freezer Slaw

(As usual I think that this recipe is extra special when you are able to use fresh veggies from your garden or from a Farmers Market.  A good ‘slaw’ is a nice addition to any summer picnic.  Enjoy!)

3 lb. head of cabbage

2 green peppers

2 red peppers

3 carrots


1 cup vinegar

1 cup sugar

3 tsp. salt

1/4 cup water

1/2 cup oil

1 tsp. garlic salt

1 tsp. onion salt

Boil dressing, let cool.  Add to cabbage, peppers and carrots.  ENJOY!

Janet Paul’s Famous Roasted Garlic Potatoes

( I think that this recipe is even better when you can use fresh potatoes and herbs from your garden or from the Farmers Market!  Hope you are able to make them this summer!  Enjoy!)

2 lbs. red skin potatoes

1 stick of butter

3-6 garlic cloves

1 T. fresh rosemary (optional)

1 T. fresh thyme

Parboil potatoes (15-20 minutes).  Melt butter, and saute herbs and garlic.  Slice warm potatoes and toss in herb butter.  Bake at 375F for 30 minutes to 1 hour.   ENJOY!

Curried Apple and Butternut Squash Soup

(A yummy fall soup for all to enjoy!)

4 tablespoons butter/margarine

2 cups yellow onions chopped

4 teaspoons curry powder

2 butternut squash

2 large apples

3 cups chicken broth or vegetable stock

1 cup apple juice

salt and black pepper

1 each granny smith apples

Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes. Meanwhile peel the squash (about 3 lbs). A regular vegetable peeler works best. Scrape out the seeds and chop the flesh.
When the onions are tender, pour in the stock, add squash and the 2 apples (peeled, cord and chopped). Bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.
Cool slightly and run through a blender in small batches, using both solid and liquids, and blend until smooth.
Return the pureed soup to the pot and add apple juice until the soup is of desired consistency.
Season to taste with salt and pepper, simmer briefly to blend and heat through. Shred Granny Smith apple, unpeeled. Serve soup garnished with shredded apple.