Category Archives: Recipes

Veggie FlatbreadVeggie Flatbread

I’m always looking for tasty, quick dinners. Finding a quick dinner that is both delicious and healthy is a win-win. This Grilled Veggie Flatbread fits the bill; you use a pre-made crust and load it with whatever veggies are in season. The flatbread is spread with a mixture of ricotta and herbs and then topped with your vegetables. The flatbread can then be cooked on a grill or in your oven. Before serving top the flatbread with arugula or spinach and a little Parmesan. We enjoyed half for dinner and ate the leftovers for lunch the next day. I’m already looking forward to having it again with a different mixture of vegetables!Veggie Flatbread

 

Grilled Veggie Flatbread

 

Ingredients:

 

¾ cup Ricotta cheese

½ cup chopped fresh basil

¼ cup pitted and chopped Kalamata olives, divided

¼ tsp. black pepper

1/8 tsp. red pepper flakes

1 12 inch refrigerated unbaked whole grain flatbread crust

2 Tbsp. olive oil, dived

1 small bell pepper, thinly sliced

1 can artichokes hearts in water, drained and patted dry.

1 tomato, thinly sliced

3 cups baby arugula or spinach

2 Tbsp. grated Parmesan cheese

 

Directions:

 

Preheat your oven to 425 or prepare your grill for indirect grilling. In a medium bowl combine the ricotta cheese, basil, 2 Tbsp. olives, black pepper and pepper flakes. Place the flatbread o a baking sheet and brush with 1 Tbsp. olive oil. Spread the ricotta mixture evenly over the top.

 

Arrange the bell pepper, artichoke hearts, tomato and remaining olives over the ricotta on the flatbread. Bake on the baking sheet or place directly on the unheated side of the grill. Bake or grill until the flatbread is crisp on the bottom and the vegetables are heated, about 12-15 minutes.Veggie Flatbread

 

Remove from the oven and sprinkle with the remaining 1 Tbsp. Olive oil and top with the Parmesan cheese. Cut into 8 wedges and serve. Makes 4 servings.Veggie Flatbread The original recipe can be found on cleaneating.com.

 

I was asked to bring a dessert to a potluck this week and decided to bring my husband’s grandmother’s recipe for Angel Pie.Angel Pie When I first met Alma she served me this pie and I thought it was amazing. When my husband and I got married my mother-in-law included this recipe in a collection of family recipes she gave me. I’ve been making this pie for almost 40 years! It’s easy to make and always a big hit. Since I am now getting ripe strawberries from our garden I decided to serve the Angel Pie with fresh strawberries. It’s been a while since I’ve made this pie, but it was a big hit.Angel Pie

 

Angle Pie

 

Ingredients:

 

¼ tsp salt

¼ tsp cream of tartar

4 egg whites

1 cup sugar

½ tsp vanilla

½ pint heavy cream

 

Directions:

 

Add the salt and cream of tartar to the egg whites. Beat the egg whites until stiff. Beat in the sugar. Adding just a spoonful at a time. Beat in the vanilla. Spread the mixture in a well-buttered 9” pie plate. Spread the mixture a little higher around the edges to create a rim. Bake for one hour at 275, or until the meringue is dry and firm to the touch but not browned. Let cool.Angel Pie

 

While the Angle Pie is cooking whip the heavy cream. When the pie is cool spread with the whipped cream.

 

I cored some strawberries and cut them in half to serve with the pie. Once you have a bite of this delicious Angel Pie you will understand the name! So light and delicious!Angel Pie

 

I love serving recipes that have been in the family for generations. Alma, my husband’s grandmother was such a good cook that after she passed away we made a cookbook of her recipes. It has been shared with many family members and is well loved in our kitchen! It’s always a good sign when everyone cleans their plate!Angel Pie

 

Do you have a favorite family recipe?

Summer is the time for barbecues, salads and family picnics… and not spending a lot of time in the kitchen. Today I thought I would share some of my favorite summer recipes. I hope you enjoy them as much as we do in our family!

 

Pasta Spinach Salad
I’m always looking for light summer pasta salads and this is one of those recipes! We enjoy it so much I usually double the recipe!summer recipes

Kale Salad
This is such a simple salad, delicious and so easy to make!salad, summer recipes

Beer Can Chicken
As the summer heats up try this delicious grilling recipe for beer can chicken. It’s always a hit!chicken, summer recipes

Pizza On The Grill
We have a wonderful attachment for our Weber grill that turns it into a pizza oven! It makes the best pizza!summer recipes

Garlic Scape Scampi
Wondering what to do with the garlic scapes? Try making this yummy garlic scape scampi. The combination of the garlic and shrimp is delicious!summer recipes

Maple Glazed Grilled Salmon
One of our favorite ways to cook salmon is this wonderful recipe that coats the fish with a maple glaze. We can enjoy the maple syrup that Vermont has to offer with the wonderful taste of salmon, truly a winning combination.fish, recipe box, summer recipes

Minty Watermelon Salad
Light and refreshing salad. Perfect for your next summer party.summer recipes

Coleslaw Chicken Wraps
The chicken is grilled but could be done ahead of time; the wrap is as good hot or cold. Which means if you have any leftovers they would make a perfect lunch the next day!summer recipes

Chicken Orzo Salad
This is one of those recipes that has been passed around between my mother and my mother-in-law and enjoyed by all. I think it is one of those perfect spring or summer salads. Easy to make and delicious! I’ve even made it without the grapes as we didn’t have any in the house and instead I added a bit of leftover corn! Not only was it colorful but it was still delicious!

I hope you enjoy it as much as we do!summer recipes

 

Summer Gazpacho
I love the abundance of fresh vegetables in the summer. This is one of my favorite summer soups, perfect on a hot day!Summer Gazpacho, summer recipes

Easy Veggie Pasta
As our garden begins to produce fresh vegetables one of my favorite meals is a Veggie Pasta dish. The original recipe came from a Weight Watchers recipe. I have just made a few changes. This is a flexible recipe, use what you have on hand and enjoy!summer recipes

Mexican Turkey Salad
As the weather becomes more summer-like we often enjoy salads for dinner. I enjoy a meal that I can make early in the day and then it’s ready for whenever we want to eat dinner. I hope you enjoy this salad as much as we do!Mexican Turkey Salad, summer recipes

Summertime Tuna Salad
I love cold salads on a hot summer day. This salad is easy to make and is a perfect light dinner or  a great lunch to take to the office.Summertime Tuna Salad, summer recipes

 

Asian Shrimp and Rice Bowl
Looking for a light summer dinner idea? This recipe is a perfect choice. I had some shrimp in the freezer I wanted to use up and this dinner came together in no time at all.summer recipes

Shrimp and Shells Salad
I have mentioned before how much I enjoy shrimp. For me this salad is one of those perfect summertime salads, it can be served as a light dinner with some fresh homemade bread or you can enjoy it for lunch. To make it lighter use fat-free mayonnaise. By all means use fresh ingredients from your garden if possible! This easy salad makes about 9 servings.Shrimp 'n Shells Salad, summer recipes

Light Lemon Pound Cake
This is a delicious cake that brings a taste of summer to your table!Light Lemon Pound Cake, summer recipes

My husband and I love to entertain. However, when we have company I like to enjoy the company and not spend all my time in the kitchen! I am always looking for recipes that I can make ahead or at least reduce my time in the kitchen. I really don’t want to be spending time cooking in the kitchen when I could be enjoying our company. These antipasto kabobs are the perfect solution!Antipasto Kabobs There is a little work involved the day before which is just cooking the tortellini and marinating it with the olives and salad dressing. Before your company arrives you can put together the antipasto kabobs so they will be chilled and ready for sharing.Antipast Kabobs

 

The added bonus is that they are light in calories. You can enjoy two antipasto kabobs for only 139 calories. Delicious and low fat, my kind of appetizer!

 

Antipasto Kabobs

 

Ingredients:

 

1 package of refrigerated cheese tortellini (9 oz)

40 pimento stuffed olives

40 large pitted ripe olives

¾ cup Italian salad dressing

40 thin slices of pepperoni

20 thin slices of hard salami
Can of artichoke hearts in water, drained

 

Directions:

 

Cook the tortellini according to the package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Stir gently, cover and refrigerate 4 hours or overnight.

 

Drain and discard the marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, a folded salami piece and ripe olive on a toothpick or short skewer. If you like you can also add a piece of parsley.Antipasto Kabobs

 

Makes about 40 appetizers.

 

These antipasto kabobs would be perfect for your next summer gathering. They were certainly a hit with our company!Antipasto Kabobs

 

Do you have a favorite appetizer you like to serve? One that doesn’t have you spending hours in the kitchen? Please share in the comments!

Spicy Turkey BowlI love a meal you can make for dinner and then have enough leftovers to enjoy for a lunch as well. It’s like making two meals in one. This spicy turkey bowl cooks up in less than ½ hour. It is delicious as a stand-alone meal or enjoyed later in a lettuce wrap. When you’re looking for a delicious healthy meal spicy turkey bowls are a perfect option! This spicy turkey bowl recipe can be easily doubled. Feeds two with leftovers. I doubled the recipe and will have enough for two more meals.Spicy Turkey Bowl

 

Spicy Turkey Bowl

 

Ingredients:

 

8 oz ground turkey

½ cup canned black beans, rinsed

¼ of a red onion, chopped

1 cup chicken broth

½ cup dry quinoa

½ cup salsa

Cumin – 1 tsp

Chili powder – 1 tsp

 

1 Tbsp cilantro, chopped

1 Tbsp pepitas

 

Directions:

 

In a skillet brown the ground turkey. When the turkey is cooked add the black beans, chopped red onion, chicken broth, dry quinoa, salsa, cumin and chili powder. Simmer the mixture until the quinoa is cooked through. I cooked the mixture for about 25 minutes covered and then turned off the heat and let it stand for about five minutes. Depending on the variety of salsa you use and what type of chili powder you use will determine how spicy this dish is.Spicy Turkey Bowl

 

When serving top with 1 Tbsp fresh cilantro and 1 Tbsp pepitas.

 

We enjoyed this spicy turkey bowl for dinner last night and I can’t wait to enjoy the leftovers in a lettuce wrap for lunch!Spicy Turkey Bowl

 

Have you cooked with quinoa before? One of my go to recipes is a sweet chili glazed chicken with quinoa pilaf. The quinoa is combined with scallions, garlic and cumin and cooked in chicken stock with added currants. It is so good. I love finding new ways to enjoy quinoa. What is your favorite way to enjoy quinoa? I’m always looking for new recipes!

First Harvest – Rhubarb

 

If you have been reading my blog for any length of time you know that I am a lover of rhubarb and I have a lot of rhubarb! Here in Vermont rhubarb is the first harvest from the garden. Rhubarb seems to burst from the ground in a matter of days. At first it is just peaking through the dirt and the next minute it wants to flower! There is nothing like the first harvest to get your gardening season off to a good start.first harvest, rhubarb

 

One year I put an ad in the paper to see if anyone wanted to enjoy some of my abundance. I actually ended up bartering for bread! I may have to put an ad out this year, with the house on the market I am not doing any preserving of the harvest, so I really have an abundance of rhubarb!Rhubarb Plants, first harvest, rhubarb

 

I have already made a delicious Rhubarb Cake, which we enjoyed with company.first harvest

 

Over Memorial Day weekend we also enjoyed some Strawberry Rhubarb Shortcake. I often use a special pan I have called a Mary Ann Cake Pan, which is a pan designed to bake light cake shells that hold anything from fresh fruit to rich custards. When the cake is baked it has an inverted well for spooning in lightly sweetened whipped cream or lemon curd and fresh fruit. Perfect for Rhubarb Strawberry shortcake.first harvest, Strawberry Rhubarb Shortcake

 

Rhubarb Strawberry Crisp will also be on the menu.first harvest, Rhubarb Strawberry Crisp, enjoy!

 

Even though it is only my husband and I at home I will also be making a rhubarb pie. Nothing says spring in Vermont like a rhubarb pie!

 

If I were doing some canning this year I would definitely be making some Rhubarbeque sauce. It is perfect on grilled pork or chicken.first harvest, canning, rhubarb, prudent pantry

 

I would also be canning some Apple Rhubarb Chutney.first harvest, chutney, prudent pantry

 

Rhubarb Jam would be another item filling my pantry shelves. I love this jam, it is equally good on chicken or on a piece of toast for breakfast!Rhubarb Jam, first harvest

 

A few years ago a friend shared one wonderful Rhubarb Buckle recipe. The ginger in this recipe gives this buckle a unique taste.

 

Can’t decide how to enjoy your first harvest? Rhubarb always freezes well. Just cut the stalks into small pieces. Place in a Ziploc bag or use your FoodSaver. And freeze. Couldn’t be easier!Rhubarb for the freezer, first harvest

 

Are you are rhubarb lover? How do you enjoy the first harvest?first harvest, rhubarb, victoria sauce

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