From My Garden to You

AZ Style Summer Vegetable Frittata Last week in the garden I harvested squash, yellow tomatoes and some bell peppers. We are getting a bit bored of eating lots of spiralized squash salads, even though the salads have been good, so I thought I would have a go at a summer vegetable frittata - AZ style. Making a frittata on the stove top is also a way of cooking something relatively quickly, without making the kitchen too hot ( believe it or not, this is a very important consideration in AZ in the summer). The less time you have the oven on when it is 116 degrees outside, the better, trust me on this ! I use a cast iron pan which I love. Anyway here's the finished dish, which I have to say was delicious and if you would like to know what I did and how to make it, then read on.........   Ingredients 1 onion chopped ( I use my own, harvested in may) Summer vegetables of your choice - I used peppers, squash, tomatoes. You could also add a chile if...

Another spiralized recipe - a healthy salad So my zucchini are still producing - albeit slowly and now I trying patty pan squash in the spiralizer. This is a very easy salad to make and while I have not grown all of the ingredients, most are from Arizona, so I am supporting local producers, if nothing else !   You can pretty much use any greens of your choice to start with. In this case, I used hydroponically grown lettuce, but I have also used spinach that I purchased at Prescott framers market too. (A good little market to try out on a Saturday morning at Yavapai college.)   I then layered on top the following:   Spiralized patty pan squash (my own) Spiralized cucumber Halved yellow cherry tomatoes (my own) Chopped local figs Toasted AZ pecans Crumbled feta cheese ( Goat Cheese would work too) Chopped basil from the garden.   ( You could also try spiralized carrots, chopped melon and mint, the combinations are many, ...