Perfect End-of-Summer Recipes

It is the last weekend of summer and time for one last BBQ before we put the grills back into storage. If summer has to end we might as well make good food to send it off right. Here are some great recipes to help make the perfect Summer’s end feast!

Watermelon “CAPRESE” with Balsamic Glaze

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  • 1/2 red seedless watermelon, sliced 1/2 inch thick (calculated with 16 oz)
  • 8 – 1 oz thin slices fresh mozzarella
  • 1 loose cup baby arugula
  • 2 tsp extra virgin olive oil
  • kosher salt
  • 2 tbsp balsamic glaze


Use a 4-inch star-shaped cookie cutter (or any shape) and cut 16 stars out of the watermelon (about 1 oz each). Save the excess watermelon for another use.

Arrange the watermelon on a platter, then layer with cheese, arugula, 1/4 tsp olive oil and a pinch of salt on each. Top with a final star, drizzle each with balsamic glaze and serve.

For the full recipe click HERE.

Turkey Burgers with Orange Mustard Glaze

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  • 1 tbsp coarse kosher salt
  • 1/2 tsp ground paprika
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp granulated garlic
  • 3 lbs ground turkey (white and dark meat)


  • 2 tbsp vegetable oil
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1/4 cup diced jalapeno peppers, with seeds
  • 1 9 oz jar orange marmalade (with peel)
  • 1 tbsp dijon mustard
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp chili powder


Prep the burgers: Combine the salt, paprika, pepper and granulated garlic in a small bowl. Form 6 turkey patties and sprinkle on both sides with the seasoning mixture.

Make the glaze: Heat the vegetable oil in a medium skillet over medium-high heat. Add the onion, garlic and jalapeños and saute until the onion is translucent, about 10 minutes. Add the marmalade, mustard, black pepper and chili powder and cook about 2 minutes, until fully combined. Reserve until ready to use.

Preheat a grill to high. Grill the patties until nice markings are shown, about 5 minutes per side, then reduce the flame to medium and cook until well done, 12 more minutes, flipping after 5 minutes. At the same time, toast the buns on the grill.

Serve the burgers on the buns; top with the glaze, lettuce, tomato and red onion. Serve with pickles.

For the full recipe click HERE.

Banana Split Kebobs

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  • 2 bananas, cut into 1″ pieces
  • 24 1″ pieces pineapple
  • 12 large strawberries, rinsed, dried, and halved
  • 2 cups chocolate chips
  • ½ cup peanuts, chopped


Assemble the kebobs: thread two pieces of banana, pineapple, and strawberry onto skewer. Repeat process to assemble 23 more skewers. Place all on parchment-lined baking sheet.

In a microwave-safe bowl, heat chocolate in microwave using 30-second intervals and stirring in between until completely smooth.

Drizzle chocolate over fruit kebobs and top with chopped peanuts.

Freeze until ready to serve.

For the full recipe click HERE.

When you should harvest your vegetables from your garden


There’s nothing better than growing your own vegetable garden. You spend a lot of time all summer taking care of your garden in order to get the most out of it. That’s why it’s important to know when it’s the right time to begin harvesting. This not only depends on when your crops are ripe, but also the length of your growing season.

Below is a list of garden vegetables ,along with the best time for picking each kind.

  • Asparagus: When spears are 6-8 inches tall and as thick as your pinky finger, snap them off at ground level and new ones will begin to grow. Stop harvesting about 4-6 weeks after the initial harvest.

  • Beans: Pick before the seeds start to bulge. They should snap in half easily.

  • Beets: These are ready as soon as you see the top of the beet above the soil line. You can leave them in the ground longer if you prefer larger-sized beets. Also, you can harvest the green tops and eat them as well.

  • Cabbage: When the head of the cabbage is solid all the way through when squeezed, it is fully matured and ready to pick.

  • Carrots: These are harder to judge, but can be picked when the carrot shows at the soil line and you can see the diameter of the carrot. They can be left in the ground longer once matured, and a light frost is said to sweeten the carrot.

  • Cauliflower: Similar to broccoli, when the head looks full and the curds of the head are smooth. They typically will not be the same size as ones found at the supermarket.

  • Corn: Once the silk turns dry and brown, the kernels should exude a milky substance when pricked.


  • Cucumber: Check daily and harvest while they’re young. Timing and length will vary, but the cucumber should be firm and smooth. Over-ripe cucumbers can be bitter even before they start to turn yellow.

  • Eggplant: Slightly immature eggplants taste best. They should be firm and shiny. Cut the eggplant rather than pulling from the plant.

  • Garlic: Garlic tops will start to fall over and begin to turn brown when the bulbs are ready to be picked. Try to dig them up rather than pulling them, and allow them to dry before storing. It’s best to brush off the dirt instead of washing them.10584099_797756826923284_5225641105503497678_n

  • Kale: Kale should be deep green, with a firm texture. The flavor is best in cooler weather.

  • Lettuce (Head): Harvest once the head feels full and firm. Hot weather will cause them to go to seed quicker rather than filling out.

  • Lettuce (Leaf): Harvest the outer leaves once the plant reaches about 4 inches in height. Allow the younger leaves to grow, and repeat for most of the summer season.

  • Onions: Once the tops have ripened and fallen over you can dig up the onion, allow the onion to dry completely before storing.

  • Peas: These are best to be tasted to determine when to pick. If a sweeter pea is preferred, it is best to pick before the pea pods get too large and full.

  • Potatoes: “New” potatoes can be harvested when the tops start to flower. For full-sized potatoes, wait until the tops dry up and turn brown, then dig around the perimeter of the potato to avoid slicing it.


  • Pumpkins: As soon as pumpkins have turned to the expected color and the vines are starting to wilt away, they can be picked. As soon as a pumpkin is cut from the vine it stops turning orange.


  • Radishes: These mature rather quickly. As soon as you see radish pop out above the soil line is the best time to pick. Don’t leave them in the ground too long, as they will become tough and go to seed.

  • Squash (Winter): Similar to pumpkins, these can be cut from the vine as soon as they turn to the expected color.

  • Tomatoes: When a tomato has reached its color and is slightly soft to the touch, gently twist and pull from the vine.


Now that all the hard work and harvesting are done, it’s time to enjoy the end results. There are many different ways to enjoy your harvest. Depending on how good a season it is, one way to enjoy your harvest in the winter months is to freeze certain vegetables or do some canning. Making spaghetti sauce or salsa is a great way to use up all those extra tomatoes and peppers. Happy Harvesting!



Tips to Keep Your Produce Fresh Longer and Lessen Food Waste


Assortment of fresh fruits, vegetables and berries. Bunch of carrots, spinach, tomatoes and red apples on chopping board, blueberries and cranberries in old colander over old wooden table. Top view

According to the National Resource Defense Council the average modern American family throws out between $1,000 and $2,200 in groceries each year  That is approximately 470 pounds of food!   With the continuous effort to eat healthier diets full of fruits and vegetables that means 25% off the wasted food is produce.

There are many ways we can help lessen waste and reduce our carbon footprint. One of the easiest ways to lessen waste is to learn how to properly store produce to ensure the longest shelf life.

Here are a few great tips on storing produce:

Do not store fruits and vegetables together

Fruits that give off high levels of ethylene (a ripening agent) can prematurely ripen and spoil the surrounding produce.

Refrigerate these ethylene releasers:

  • Apples
  • Apricots
  • Cantaloupe
  • Figs
  • Honeydew

Do not refrigerate these ethylene releasers:

  • Avocados
  • Bananas
  • Nectarines
  • Peaches
  • Pears
  • Plums
  • Tomatoes

Keep these away from all ethylene releasers:

  • Bananas
  • Broccoli
  • Brussels sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Cucumbers
  • Eggplant
  • Lettuce and other leafy greens
  • Parsley
  • Peas
  • Peppers
  • Squash
  • Sweet potatoes
  • Watermelon

For Vegetables

Before storing, remove rubber bands and trim any leafy ends. Leave about an inch of the stems to keep the vegetable from drying out. Make sure the bag you store the vegetables in has some holes punctured to allow good airflow. Pack vegetables loosely in the refrigerator. The closer together they are, the quicker they will rot. Leafy greens should be washed before storing by soaking them in a sink full of water, while soft herbs and mushrooms should not be washed until right before they are used.

For Fruits

Non-cherry stone fruits, avocados, tomatoes, mangoes, melons, apples, and pears will continue to ripen if left sitting out on a countertop, while items like bell peppers, grapes, citrus, and berries will deteriorate if left out, and should be refrigerated. Bananas in particular ripen very quickly, and will also speed the ripening of any nearby fruits.

Here is a chart that offers a quick reference for how long and where each type of produce can be stored:

Photo courtesy:
Photo courtesy:

Keep enjoying delicious and nutritious produce with these tips!

10 Things We Could Do If We Didn’t Sleep In


It is 6:23 am and the alarm clock is going off again. You hit that snooze button for the 3rd time. Every extra 10 minutes of sleep feels like heaven in the morning, but is it the best use of time? Are we really getting more rest in those few extra minutes?

Instead of hitting the snooze button, there are many things we can accomplish to get a better start to our day. Here is a list of just 10 things that we could do if we didn’t squeeze in those extra minutes.

  1. Make your bedbed-1158267_960_720
  2. Enjoy your morning shower
  3. Eat a full healthy breakfast6283315247_8548ab4826_o_d
  4. Answer important emails
  5. Check the weather
  6. Pack a tasty and nutritious lunch7890484144_14045908c5_o_d
  7. Double check you have everything and are not forgetting essential items
  8. Take your time and enjoy your cup of coffee or tea, or treat yourself to a cup from your favorite coffee shop art-heart-caffeine-coffee
  9. Get to work on time
  10. Enjoy not being stressed and rushed

Start your day off right and don’t hit that snooze button. Have the peace of mind that you have everything accomplished in the morning so you can focus on the tasks of the day.

Enjoy a Delicious St. Patrick’s Day Feast

Celebrate this St. Patrick’s Day with fun and delicious dinner and dessert!

Beer-Glazed Sausage and Apples


Servings: 4

Start to Finish: 35 minutes


  • 1 12-ounce bottle stout beer
  • 1/2 teaspoon crushed red pepper
  • 1 14-16-ounce package smoked sausage, such as kielbasa, cut in 3-inch pieces
  • 1/2 pound fresh green beans
  • 2 tablespoons butter
  • 2 medium cooking apples, cored and thinly sliced
  • 2 tablespoons packed brown sugar
  • 1 tablespoon cider vinegar
  • 1 teaspoon finely shredded orange peel
  • 8 small sage leaves


1. In a large saucepan, combine 1/2 of the beer and the crushed red pepper; bring to boiling. Add sausage and green beans. Return to a simmer, cover and cook 5 to 8 minutes or until beans are tender. Drain. Set aside.

2. Meanwhile, in a large skillet, melt 1 tablespoon butter; add apples. Cook, turning occasionally, until apples are just tender. Transfer to a platter.

3. Add sausage to skillet. Cook, turning occasionally, until browned on all sides. Add to platter; cover. Drain fat from skillet.

4. Carefully add remaining beer to skillet (mixture may foam); stir to scrape up browned bits. Add remaining 1 tablespoon butter, brown sugar, cider vinegar, and orange peel. Bring to boiling; reduce heat and boil gently, uncovered, 5 to 6 minutes or until slightly thickened. Return sausage and green beans to skillet to coat in glaze. Fold in apples. Return to serving platter. Sprinkle with sage.

Potato Rolls


Total Time: Prep: 25 min. + rising

Bake: 15 min.

Yields: 24 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/4 cup shortening
  • 1/2 cup warm mashed potatoes
  • 1 egg
  • 1/4 cup sugar
  • 1-1/4 teaspoons salt
  • 4 cups all-purpose flour


1. In a large bowl, dissolve yeast in water. Add milk, shortening, potatoes, egg, sugar, salt, and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down and divide in half. Divide each half into 36 pieces; shape into balls. Place three balls each into greased muffin cups. Cover and let rise in a warm place until doubled, about 30 minutes.

4. Bake at 400° for 12-15 minutes or until golden. Remove to wire racks. Serve warm.

Chocolate Stout Shake


Servings: 4

Start to Finish: 25 minutes


  • 1/8 cup chocolate stout beer or stout beer
  • 1/4 cup prepared chocolate fudge ice cream topping
  • 1/4 gallon vanilla bean ice cream
  • 1/2 cup milk
  • 3 purchased chocolate-and-nut-covered pretzel rods (optional)


1. In a small saucepan, heat beer and chocolate topping until warm and combined. Cool slightly.

2. Meanwhile, in a blender combine ice cream and milk, half at a time. Cover and blend until combined. Divide ice cream mixture among 4 glasses. Drizzle with chocolate sauce and, if desired, serve with chocolate-covered pretzel rods.

10 Tips to Keep Your Valentine’s Day Green

Romance is in the air as Valentine’s Day is fast approaching. But rather than planning on grabbing a bouquet of flowers at the check stand of your grocery store, try to keep your romance eco-friendly.

Here are 10 ideas to make your Valentine’s Day green!

  1. Plan a fun outing, like a trip to a new museum, art show, concert, etc.
  2. Cook a special dinner rather than going out. food-vegetables-meal-kitchen
  3. Give a handmade gift like this DIY wine rack.Wine_on_the_Wall
  1. Paint a picture.
  2. Write a poem.writing-923882_960_720
  3. Plan a picnic in the park if the weather is cooperative.Platbos_Reserve_Oak_Tree_Picnic
  1. Frame a favorite photo ot the two of you together.
  2. Skip the bouquet of flowers and give a potted plant that your loved one can enjoy longer and even plant in the garden.9090127853_2dcf4d902f_o
  1. Buy a unique gift from a local artisan or vintage store.Distressed_finish_vintage_dresser
  2. Give your full attention to your loved one(s) by making it a device-free night in with no interruptions.

However you spend Valentine’s, be sure to make it a memorable experience!

Don’t Forget Breakfast This Thanksgiving

As we gear up for Thanksgiving, we have the turkeys prepped and the menu planned. If you’re like me, breakfast is the last thing on my mind. Breakfast shouldn’t be too complicated, because from the moment the coffee is brewing, I am busy.

To help make the morning more enjoyable and less stressful, here are several recipes that are quick, easy and delicious. Some of these recipes you can make the night before and reheat that morning. They can even become a new yearly tradition.

Crustless Zucchini and Basil Mini-Quiches

2995536015_3a950ae2e4_oMakes 4 Dozen


  • ¼ cup cornstarch
  • 1 ¼ cup whole milk
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup heavy cream
  • ¾ teaspoon kosher salt
  • 1/8 teaspoon nutmeg
  • 1 tablespoon olive oil for pan
  • 4 cloves garlic, minced
  • 2 small zucchini, grated
  • ¼ cup grated Gruyere or Parmesan cheese
  • Fresh basil, finely chopped

Heat oven to 450°F.

Prepare Batter: Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in a 1/2 cup of milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, then gradually whisk in the rest of the milk, the cream, the salt, and the nutmeg. Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk.

Prepare Zucchini Mixture: In a nonstick pan, heat oil over medium heat. Add garlic and shallots and stir until fragrant, about 2 minutes. Add grated zucchini and stir until just softened, another 3-4 minutes. Remove from heat.

Oil mini muffin tins well. Put a pinch of grated cheese, a teaspoon of zucchini mixture, and a pinch of chopped fresh basil, into each muffin cup. Pour 1 tablespoon of batter into each muffin cup.

Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup.

Mini quiches freeze very well. Let cool, then freeze in a single layer in a covered container. Reheat on a cookie sheet in a 400° oven for about 5-10 minutes.

Spiced Crock-Pot Porridge

img_1555Makes about eight 1-cup servings; recipe can be doubled.


  • 2 cups steel-cut oats
  • 8 cups water
  • ½ cup dried cranberries
  • ½ cup chopped apricots
  • ½ cup chopped dates
  • ½ cup chopped figs or raisins
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • ¼ cup brown sugar
  • ½ vanilla bean, split, or 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • Zest of 1 orange

Toppings: Chopped roasted nuts, jam, fresh fruit, more dried fruit, milk, yogurt, leftover eggnog

Combine everything except the orange zest and toppings in the bowl of a 3-quart or larger slow cooker. Set the cooker on its lowest cook setting (“LOW” or 8-10 hours), and leave overnight.

If you happen to get up during the night, give the porridge a stir as you pass by. If not, no worries.

In the morning, break up the thin film that forms over the top of the porridge and stir it in. Scrape the sides and bottom. Stir in the orange zest.

Serve with toppings. Leftover porridge will keep refrigerated for at least a week. Reheat with a little milk or water to make creamy again.

Lemon Scones


  • 2 cups flour

  • 1/2 cup sugar

  • 4 teaspoons baking powder

  • Pinch of salt

  • 1/2 cup butter

  • 1 egg, plus enough milk to make 3/4 cup

  • 1 teaspoon lemon extract

  • Juice of 1/2 lemon

  • Zest of 1 lemon

Preheat oven 425° F

Mix flour, sugar, baking powder, and pinch of salt in a bowl.

Add butter and mix in a processor on “pulse,” or rub together with your fingertips until it looks like a crumble or bread crumbs.

Break an egg in to a measuring cup and add milk up to the 3/4 cup mark, and lightly beat with a fork.

Add the egg/milk mixture to dry ingredients and mix just until well combined. (Do not overmix).

Feel free to add extras at this step, such as lemon zest, cranberries, blueberries, chocolate chips, raisins, pieces of apple, or currants. There are unlimited possibilities!

Place spoonfuls of the mixture on a baking sheet and bake for approximately 15 minutes.

Tip: Keep on eye on them, because depending on the size you make, they may cook more quickly. Also, leave some space in between the scones because they grow. Serve plain or with butter or jam.

Eat up and enjoy!