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Zucchini Quiche (Gluten-Free)

We are at the point in our gardening and CSA seasons where we are swimming in zucchini. We are getting a half dozen zucchini in our farm box each week, and our own zucchini plants are producing baseball bat-sized fruits almost daily. It’s a good thing that we love zucchini in all its incarnations. Well, two of the four of us do anyway. Allie declared that she hates it just yesterday, and Grace won’t eat anything green. (Where did I get these kids from?!) My all-time favorite way to eat zucchini is stuffed with cream cheese, but I also really … Read more

CrockPot Mexican Steak and Beans

We like meals where there is salsa and there is cheese. Give us those two things, throw in some chocolate beans (Allie’s term, black beans to the rest of us) and corn, and you have a meal that Joe and I are sure to gobble up. This recipe, because it is made in the CrockPot, is even better than the average salsa, cheese, bean, and corn concoction. Joe tossed it in the crock the night before, left it in the refrigerator overnight, and put it into the CrockPot in the morning. By suppertime, we had tender steak tips with a spicy … Read more

Cilantro Lime Rice with Beans

I have been curious about cooking with essential oils since I first got my Premium Starter Kit. Essential oils have such great health benefits, and they’re so much more potent than fruit juices or fresh herbs. If you are coming over from Pen of a Ready Writer, welcome! Here’s our first oily recipe experiment, Cilantro Lime Rice. It came out really well. Delicious, even! One tip about cooking with essential oils. Remember that essential oils are distilled at low temperatures, so if you heat them, they’re going to evaporate. It’s best to add the oils after the recipe is cooked, … Read more

Easy Black Bean Chili (featuring a giveaway)

easy chili recipe

I can’t believe it’s fall already. I’m still stuck in mid-summer, but the weather is cool, the heat is on, and the leaves are starting to turn. It’s officially chili weather. Joe likes to serve chili in acorn squash bowls or over rice. I like to eat it out of a plain old bowl. We agree on one thing, though, and that’s that chili is perfect for crisp fall and winter days. This particular chili recipe couldn’t be easier to put together. It simmers for an hour, but the prep is really quick. The finished chili is good, flavorful but … Read more