Fancy & Seasonal

Hey Friends!

Last week on my IG stories I asked you if you more wanted to see “Fancy Made Easy” or “Seasonal & Delish”. Fancy Made Easy won but it was a close call so I decided to do both. Since there is a pretty obviously shift in September and this is the last Wednesday of August, “Seasonal & Delish” will probably be my last full blown summer recipe. I mean we have pumpkins to think about.
So “Fancy Made Easy” is but first. You know I’m going to tell you or add this to brunch with some champagne so we’ll skip that part. This one looks hard but really isn’t.

what you do:

This is before being baked.

1. Press your dough into a greased pie dish.

2. Mix together cream cheese, brown sugar, and a good drizzle of honey and spread onto the dough.

3. Start slicing your pears very thin. I sliced as I went so I could determine how I wanted the colors to look. Keep going in a circle until you cover the cream cheese mixture.

4. Bake on 400 degrees for about 20 minutes. Serve with a drizzle of honey.

One thing I always wanted to make was a Summer Spring Roll and since summer is in the title I thought this was the perfect seasonal recipe for summer. Another one that isn’t too difficult. This was my first time working with the rice paper. I was a little intimidated but after making one roll, that went away quickly.

what you do:

1. Cook the noodles according to the package (boil for a couple minutes).

2. Cut everything else into thin sticks.

3. In a shallow bowl full of warm water submerge a spring roll until playable, dab with paper towel.

4. You’re going to wrap it like you would a burrito. Start making a neat pile in the middle of your rice paper. Once complete fold in sides and tightly roll.

5. Cut in half and serve!

On to the sauce!

Mix all of the below ingredients together!

I definitely need practice on rolling tighter rolls but I was thrilled with the outcome! Also if you don’t like spicy things you can skip the garlic chili sauce but I think it makes the dip just right. I might add a little more next time.

Thanks for stopping by! I appreciate you!

Elegant Summer Zucchini Recipes

Let me paint you a picture…

It’s a beautiful August morning, Édith Piaf is filling my house with the best soundtrack, and my kids are playing in the sunroom. I wonder around my kitchen feeling the need to make something when I see a massive zucchini on my counter. I pour myself a glass of rosé and look through my fridge. I decide I’m going to make as many things from this giant zucchini as I can. Things that aren’t Zoodles. I really hate food waste so I look to see if there is anything about to go. I spot some fresh Pesto that I made, fresh mozzarella, and fresh tomatoes from my Dad’s garden (a sin to let go to waste). All of these needed made into something. One thing I always have in my freezer is Phyllo Dough. Simply because it is so very versatile.

This isn’t a fast post per say but each recipes is pretty fast and easy…and of course and elegant way to use all the zucchini that’s around right now.

what you do:

1. Lay out 6-8 pieces of dough all facing different ways.

2. Spread the pesto on the bottom leaving about 2 inches to fold over.

3. Add zucchini and then layer tomatoes and fresh mozzarella.

4. Fold the edges over and brush with an egg wash.

5. Top with fresh basil.

6. Bake in the oven on 375 degrees for 20 minutes or until the adages are golden brown.

It’s hard to pick but this one may be my favorite zucchini recipe that I’ve made. It’s the perfect breakfast or Brunch. So easy but still quite fancy.

what you do:

This recipe is made for two small ramekins.

1. Preheat the oven to 375 degrees and grease the ramekins.

2. Add 1/2 cup zucchini, 1/4 cup mozzarella, and 1 tablespoon cream to each. Then top with an egg, followed by breadcrumbs, fresh chives, and Parmesan cheese.

3. Bake for about 15 minutes or until your eggs are set (I still like mine with the yoke runny because I love me a dippy egg.)

4. Serve with a carb of your choice. I used wheat toast.

In my house is just isn’t Summer unless zucchini bread is made at least five times throughout the season. Theo loves to cook and bake with me and making this delicious bread has become quite the tradition!

*this recipe is adapted from “Butter with a side of Bread”

what you do:

1. Grease a bread pan and preheat oven to 325 degrees.

2. In one bowl, mix your dry ingredients (flour, salt, baking powder, nutmeg, and cinnamon) in a bowl.

3. In another bowl mix eggs, oil, vanilla, and sugar together.

4. Add dry ingredients to egg mixture until well combined.

5. Mix in zucchini and then chips.

6. I usually bake this for an hour and a half but I start watching it at about an hour.

This one is a perfect summer recipe when you need to throw together a quick appetizer and don’t have a ton of time. Can you tell I’m using all the fresh things? I pretty much cover my life in tomatoes and basil this time of year.

what you do:

1. Slice zucchini into chips and simply bread and fry (or bake) them as you would anything else.

2. Once they are done, spread ricotta, sprinkle tomatoes and basil, and drizzle with balsamic.

Call this final one a labor of love because that is just what it takes to get this crust right. I’m not going to lie zucchini crusts are hard and take some patience.

Zucchini Breakfast Pizza

what you do:

1. Set your oven to broil.

2. In a large bowl combine everything but make sure you get out as much moisture as you can from the zucchini. Don’t skip this.

3. Next press the mixture down and mold to make the edges. Bake for 10 minutes and remove from oven.

what you do:

1. Lower the heat to 400 degrees.

2. Toss asparagus and tomatoes in oil and some salt.

3. Spread pizza sauce on your crust.

4. Add tomatoes, asparagus, and then gently crack eggs on top.

5. Keep an eye on the eggs and once they’re set take your pizza out. I would say this takes maybe ten minutes.

6. Remove from oven and sprinkle parm cheese and you guessed it, fresh basil on top and let cool before slicing.

If you’ve made it this far you must love zucchini as much as me. And thank you for following along!

I hope you’re enjoying every last minute of summer!

Summer Harvest

Hello, hello!

I don’t know about your Summer but ours has been non-stop! One thing I never want to not have time for is to cook all the summer veggies! I live to make…well, all of it. So I found a fast dish that uses, all of it. Simple and delicious!

what you do:

Roll out your pie dough (I used store bought this time), spread Mascarpone cheese, and add all of your toppings however you want! For ascetics I made my squash into rosettes. After that, crumble the goat cheese all over. Bake for 20 minutes on 375 degrees, but always keep an eye on your crust.

Have the most fabulous day!