Sunday, July 26, 2020

Zucchini Pie with Quinoa Crust

After 20 years of gardening I finally have a zucchini crop to write home about.  I grew these from seed and I'm so proud of how they have grown.  The weeds also look pretty healthy. {sigh}

But now I have refrigerator full of zucchini and I'm trying to get creative with ways to use it all.  For sure I'll be making my all time favorite Zucchini Soup and I found a great recipe for zucchini bread using coconut flour with a cinnamon walnut and a double chocolate variation which I'll be sharing soon.  And I have several other great zucchini recipes I've written about over the years.  Search "zucchini" in the search bar to find them.

But this zucchini pie is definitely a great way to use a couple of them, along with corn and tomatoes which are coming into full swing as well.  You can make the quinoa crust or use a store-bought pastry crust, or even omit the crust altogether and bake in a casserole dish.  So delicious!

Zucchini Pie with Quinoa Crust
Serves 4

Quinoa crust:
2 cups cooked quinoa (from about 1/2 cup uncooked)
1 egg

4 cups zucchini, thinly sliced 
1/2 cup corn cut from about 3 ears of fresh corn on the cob
1 cup sweet onion, diced 
1 tablespoon olive oil
1 ⁄ 4 cup flat leaf parsley, chopped 
2 garlic cloves, chopped 
1 teaspoon dried herbes de provence or 1-2T fresh herbs (oregano, thyme, savory, rosemary)
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
pinch cayenne pepper (optional)
1 tablespoon Dijon mustard 
2 eggs 
5 ounces mozzarella, shredded 
1 ounce parmesan cheese, grated
2 ounces ricotta cheese
Two medium tomatoes, thinly sliced

Preheat oven to 375 degrees. Combine cooked quinoa, egg, salt and pepper in a bowl.  Spread onto the bottom and sides of a 10" pie pan.  Cook for 20 minutes, remove from oven, and let cool.  Saute zucchini, corn, onions and garlic in olive oil until soft. Stir in parsley, herbes de provence, salt and pepper. Remove from heat and transfer to a large bowl to cool slightly. Beat the eggs and then add the cheeses to the beaten eggs. Pour into the veggies and combine. Spread dijon mustard on bottom of pie crust. Add zucchini mixture to crust. Arrange tomato slices on top and drizzle with additional olive oil and salt and pepper.  Bake for 35-40 minutes.

Tuesday, September 24, 2019

Ground Cherry Jam with Ginger

My favorite way to use this ground cherry jam is to spoon it over greek yogurt.  It would also be delicious spread on hearty buttered toast, or served as part of a cheese platter with goat milk chèvre or manchego cheese.

Ground Cherry Jam
adapted from At the Immigrant's Table blog

1 1/2 pounds husked and washed ground cherries
1 cup organic sugar, or to taste.  If canning the jam, increase sugar to 2 1/2 cups.
juice and zest of one lemon
3-inch knob of ginger, grated
pinch of salt

Combine ground cherries, lemon juice and zest, and sugar in a small saucepan.  Bring to a boil, then lower heat to a simmer and cook for 30-40 minutes, stirring occasionally.

Add ginger to the pot and cook an additional 5 minutes.  Careful ladle the jam into clean jars.  Let cool completely, then place jars into refrigerator for 2 weeks, or in freezer for 6 months.

Sunday, January 6, 2019

Homemade Electrolyte Drink

It's flu season and one of the risks of the having the flu is becoming dehydrated.  Unlike Gatorade, this mixture contain no chemicals, artificial colors, or flavors.  No blue tongue from drinking this drink!  Here's you your health!

Homemade Electrolyte Drink

6 tsp fine sugar (organic preferred)
1/2 tsp sea salt
2 T boiling water
1 quart of filtered water
juice of half a lemon, strained to remove pulp
1 drop of orange essential oil

Dissolve sugar and salt in 2 T hot water.  Let cool.  Add the sugar-salt mixture to a water pitcher and add remaining ingredients and stir to mix.  Add ice if desired.  Drink frequently while sick to prevent dehydration.

Monday, September 17, 2018

Flourless Cashew Butter Chocolate Chip Cookies

You know a recipe is good when every time you make them, your friends ask beg for the recipe!  You can find cashew butter at Trader Joe's or Whole Foods, or substitute your favorite nut butter.  You'll never miss the flour in these!

Flourless Cashew Butter Chocolate Chip Cookies
adapted from
makes about 18 cookies

1 egg
1/3 to 1/2 cup sugar (or substitute coconut sugar, or granulated monk fruit/erythritol, such as Lakanto)
1 teaspoon baking soda
1 Tablespoon molasses (optional)
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt if nut butter is unsalted
1 cup unsweetened cashew butter (or nut butter of choice)
3/4 cup chocolate chips

Preheat oven to 350 degrees F.  In a mixing bowl, whisk together the egg, sugar, baking soda, molasses, vanilla, and salt.  Add nut butter and stir until well combined.  Fold in the chocolate chips.  Using a 1 1/2" cookie scoop, scoop the dough into balls and place on a baking sheet 2 inches apart.  Flatten the dough slightly with your fingers or a spatula.  Bake for 12-13 minutes or until they are golden around the edges.  Allow to cool for a few minutes before transferring the cookies to a cooling rack to cool completely.

Sunday, April 8, 2018

Lemon Coconut Bars

A nice twist on the traditional lemon bar with the addition of coconut.  I made these bars for a luncheon and had more than enough to share with my bookclub that evening.  They are so easy and so delicious.  They are perfect for Spring - should it ever get here!

Lemon Coconut Bars
adapted from Sweet Gratitude by Judith Sutton

Shortbread Crust
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners sugar
grated zest of one lemon
scant 1/4 tsp salt
2 cups all-purpose gluten free flour mix, or all purpose flour

Lemon Coconut Filling
4 large eggs
1 cup granulated sugar
1/4 cup all-purpose gluten free flour mix, or all purpose flour
1/2 tsp baking powder
grated zest of one lemon
1/4 cup plus 2 tablespoons fresh lemon juice
2 3/4 cups (7 ounce package) sweetened shredded coconut

Preheat oven to 350 degrees F.  Line a 9x13 pan with parchment paper with opposite sides hanging over the pan.  Butter all 4 sides of the pan, but not the bottom of the pan.
In a bowl of a stand mixer, beat the butter and confectioners sugar on medium speed until well blended.  Beat in the lemon zest and salt.  On low speed, add the flour in two additions and beat until just mixed.  Press the crust mixture evenly over the bottom of the prepared pan.  Bake for 15-18 minutes or until the crust is golden around the edges.
While the crust is baking, make the lemon coconut filling.  In the bowl of a stand mixer, beat the eggs and sugar until light.  Add the flour and baking powder, then beat in the lemon zest and juice.  Stir in the coconut.  Pour the topping over the hot crust and bake for 25-28 minutes or until the topping is lightly colored and no longer jiggly, and the outside edges are golden brown.  Cool completely, then refrigerate until chilled.
Pull the bars out of the pan by pulling gently on the parchment overhang "handles".  Carefully peel off the parchment and place on a cutting board.  Using a sharp knife, cut into 24 squares.  Uneaten lemon bars can be refrigerated for a week or frozen up to one month.

Friday, November 24, 2017

Turkey and Wild Rice Soup

Happy Thanksgiving Friends!  I always look forward to the leftover turkey just so I can make this soup.  It is one of my favorites and very easy to make.  It's a real comfort food and perfect for the weekend after Thanksgiving when you may be out shopping all day or just lounging around (like me!).

Turkey and Wild Rice Soup
adapted from
Serves 6

3 T butter or ghee (for dairy free)
1/2 cup chopped onion
1/2 cup chopped carrot
3/4 cup chopped celery
8 oz mushrooms, diced
2 cloves garlic, minced
2 T all-purpose or gluten-free flour (I used white rice flour)
4-5 cups turkey or chicken stock
1 T soy sauce or coconut aminos (for soy/gluten free)
1 bay leaf
1/2 cup wild rice
2 1/2 cups cooked turkey (or chicken), chopped
1/4 cup cream or half and half (omit for dairy-free)
1 T chopped fresh thyme, or 1 tsp dried
1/2 tsp salt
1/2 tsp pepper

1.  In a large pot, melt the butter and oil over medium heat.  Add the onion, carrot, and celery and cook until the vegetable are soft, about 10 minutes.
2.  Add the mushrooms and garlic and cook 5 minutes more.
3.  Add the flour and cook while stirring about 3-4 minutes.
4.  Stir in the stock, soy sauce, and bay leaf. and simmer for 30 minutes.
5.  Add the wild rice and simmer for 35 minutes.
6.  Add turkey, cream, thyme, salt and pepper and simmer another 20 minutes.  Add more stock or water to thin as needed.

Friday, March 10, 2017

Local Sources for Sustainable Foods near Sewickley, PA

Eating seasonally and locally is a passion of mine and I strongly believe in supporting local farms.  I wanted to list some sources for local and sustainable foods that I have personal experience with so that you might try one or more of them.  

Some of these farms offer CSA's.  CSA stands for Community Supported Agriculture and here's the way it generally works:  You sign up in early Spring (Feb/March - that's right now!) to receive a box of seasonal vegetables every week for about 24 weeks between June and November.  They designate a pick up spot at a business near you or a fellow subscriber's home (garage).  You go to the pick up spot within a 4+ hour time window and transfer your veggies from the box into a bag.  The CSA is the best way to support your local farm.  They are able to get some funding they need up front and are guaranteed a steady customer base throughout the growing season.  And you get the freshest vegetables within a day or two of harvest and the satisfaction of knowing that you helped to sustain a farmer who believes in organic and/or responsible farming practices.

What do I do with all these vegetables??  It might take a while to get used to a vegetable subscription.  I consider it a fun challenge to figure out how to eat such an abundance of vegetables!  We all know that we should be eating more veggies for our health, and having a steady supply of vegetables makes it easier to do that.  And with the internet, it is easier than ever to figure out what to make with a vegetable you haven't tried before - and it keeps meals interesting!  The CSA's usually provide recipes and suggestions for using the items in that week's box and some even have pinterest boards to help you with serving ideas.  The CSA's deal with vacations in different ways, but they do have systems in place for week that you may need to miss.

If you have any suggestions of sources that I did not list, please leave a comment in the comments section and I will check it out!  Email me if you have any questions about any of the sources in this listing.  And don't forget to Eat Fresh and Eat Local!

Note: This list was updated on 1/6/19

Kretschmann Farm all-organic vegetable CSA,  fair trade coffee, local cheeses, chickens, mushrooms etc  Don and Becky are the kind and hardworking couple that run this all-organic farm in Rochester, PA (not far from Cranberry Twp).  Pick up weekly at a host house in Sewickley.  They have many delivery locations around Pittsburgh.  Extras like coffee (see Building New Hope below), cheeses, mushrooms, beef, and chickens are available to add on to your veggie subscription.  Subscribers also have the opportunity to buy certain items in larger quantities throughout the season as an add-on for preserving (if you can tomatoes, green beans, etc).
Penn's Corner Farm Alliance vegetable CSA, cheeses, beef, pork, holiday turkeys, eggs, flowers   The subscription box contains vegetables but also may include some cheese and items they preserve themselves like salsa, tomatoes, jams, dried beans, cornmeal or oatmeal. You can specify vegan or gluten free.  Items are sourced from several local sustainable/responsible farms which enables them to offer a variety of items.  You can subscribe weekly or bi-weekly for pickup at the YMCA in Sewickley on Wednesdays throughout the year.  They now offer an all-organic option which is supplied mostly by Clarion Organics farm cooperative.  Penn's Corner also has an online market where you can order items separately in the quantities you want and pick up in Pittsburgh at various locations.

Clarion River Organics all organic veggie CSA, beef, pork, and chicken subscriptions, turkeys - as of the 2019 growing season, Penn's Corner will be operating their CSA.  They will continue to offer pastured pork and organic beef shares which I highly recommend (best pork ever!).  You can also find some of their vegetables at Whole Foods - just look for their name on the produce sign.

Brenckle's Organic Farm and Greenhouse all organic vegetables, flowers, seedlings, pastured pork, CSA, farmer's markets  Brenckle's sells their produce at the St. James farmer's market in Sewickley and they also offer a CSA.   Produce is all organic and they grow a nice variety of produce.

Your Family Farmer - All organic meats, raw cow's and goat's milk, cheeses, eggs, fermented foods, honey and much more from this organic Amish family farm.  For Sewickley, place your order online every Monday for pick-up the following Thursday.  Delivery is at 1:45pm every Thursday in the parking lot of St James Catholic Church in Sewickley.   I have ordered raw milks, yogurts, beef sticks and jerky, raw cheeses, and kimchi - all have been excellent. to sign up for email order reminders (and interesting blog posts related to this adorable family and their farming practices).

Lewis Family Farm organic grass-fed Beef and pastured chickens located near Cranberry Twp, PA  They offer cuts of beef and whole chickens at various times for pick up at their farm to sign up for emails.

Morgus Family Farm fresh pastured chickens in season, frozen out of season  This is my close friend who lives in Butler.  Her two sons raise and process pastured chickens.  For customers in Sewickley, I personally take orders and distribute the chickens several times throughout the summer.  These are delicious super-fresh whole chickens that you can serve to your family within a day or two of when it was processed.  She freezes some for sale through the winter.  Email me to be put on my email distribution list.  I will contact you each time the chickens are ready to be processed (5-7 times throughout Summer and Fall, can be a bit sporadic - depends on the timing and growth of the chickens).  If you choose to order any, pickup is at my house in Sewickley.

Starr Valley Farm organic grass fed beef in bulk   This is a great family and they are our good friends of ours located in Leechburg, PA which is about an hour's drive from Sewickley.  The beef is organic and grass fed and pickup is at their beautiful farm.  I order 1/8 of a cow once a year.  It's great to see where the cows graze in this bucolic setting, so I don't mind the drive.  Supply is limited and you may have to get on a waiting list.

Brunton Dairy/Sewickley Confectionery milk, buttermilk, and more This milk is delicious - and comes in glass bottles - no plastic!  Sewickley Confectionery will deliver milk and other items every week and take your old bottles.   I leave a cooler outside the house for delivery.  Contact is Chris Bischel at Sewickley Confectionery at  or go to this link for a signup form. Whole Foods carries an organic milk in glass bottles if you prefer certified organic.  For raw milk, see Your Family Farmer above.

Alaska Wild Salmon Company wild salmon (several varieties), halibut, smoked salmon  While salmon is not a local food, this fisherman has local ties - his sister and her family live in Sewickley.  You can purchase the salmon at the Sewickley Farmers Market or order from the website below.   You can also get on their email list as they will sometimes take orders if they are unable to attend the market and will notify you if supplies are limited.  This is the most delicious and healthiest salmon you can buy!

Mill Creek Trout Farm smoked trout, frozen filets and whole trout from Utica,PA great quality low-toxin trout.  You find these at Sewickley Farm Market and other area Farmer's Markets.  724-301-3132

Building New Hope Coffee organic, single origin, fair-trade, roasted locally  This non-profit organization is operated out of Pittsburgh.  Profits go back to support the growers' community and help fund the education of the growers' children in Nicaragua.  You may order from BNH directly, or you may contact me at to be added to my email list.  I take orders monthly for distribution in Sewickley.  Penn's Corner and Kretschmann Farm also offer this coffee to CSA members.

Frankferd Farm Foods  natural foods warehouse - pantry items, grains, flours, cleaning products and much more! located near Saxonburg, PA

Thrive Market online site for discounted healthy foods, supplements and more; (requires membership)

Other resources: to find food sources and events near you local meat, eggs, and dairy sustainable seafood
Edible Earth Farm organic veggies, herbs, mushrooms, ginger, fruit, pork, chickens, and other locally sourced products located near Sandy Lake, PA
Big Horn Ranch Meats beef, chicken, pork, lamb, eggs located in Pittsfield, PA
Broadrun Dairy Farm organic grass fed dairy, cheese, beef, pork, poultry located in Beaver Falls, PA
Weatherbury Farm grass-fed beef, lamb, eggs located in Avella, PA


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