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All Posts including “zucchini”
By LaCreta Holland
What is a “tian?”
A tian is “a dish of finely chopped vegetables cooked in olive oil and baked au gratin.” My tian is an adaptation of a Julia Child recipe–it makes a great side dish or you can use it, as I did, as the main course for a meatless meal.
After all, with so many lovely fresh vegetables available right now, why would you need meat?
Continue Reading: Recipe: Zucchini Tian makes a perfect meatless late summer meal
Posted by Local Food Journey on 08/27, 2014 at 09:13 AM
Editor’s Note: We will be getting contributions to Local Food Journey from time to time from LaCreta Holland, who runs Happy Valley Learn to Cook, a local food blog, and teaches cooking classes in State College. Her first post offers up a wonderful recipe that will help you use up all those zucchinis that are coming non-stop from your garden.
We visited friends over the 4th of July holiday and they feed us very well. For brunch one morning, we were served Zucchini Egg Bake, a moist and herb-y egg creation that we could not stop eating! I had to get the recipe.
Continue Reading: Recipe: Zucchini Egg Bake a tasty solution to too many zucchinis
Posted by Local Food Journey on 08/19, 2014 at 11:32 AM
Labor Day already? Seems like the start of summer was about two weeks ago. Time truly does fly, and soon the focus here on Local Food Journey will turn to autumn-y things like pumpkins, apples, winter squash, soups, etc. All the things we like to have when the weather gets frosty and footballs replaces baseballs.
But let’s not bury summer yet. There’s plenty of warm weather to go, including September. Here’s three great recipes that together make for a fantastic Labor Day grill meal.
Continue Reading: Local Food recipes for Labor Day
Posted by Jamie Oberdick on 08/29, 2013 at 09:16 AM
When I was a young lad I was in Sicily in the city of Palermo doing the tourist thing checking out the castles. After much walking around viewing the sights my tired feet and grumbling stomach reminded me I had not had lunch. I stopped in a small ristorante and had a dish similar to the recipe below. Years later I remembered the dish and recreated it from what I remembered. This recipe comes from a lot of trial and error, mostly error, until I got it to the point it closely matched my memory of the dish.
Continue Reading: Here’s two recipes to give you something to do with all those zucchinis
Posted by James Sechrengost on 08/15, 2013 at 09:19 AM
Tons of zucchini are a garden cliche. They are so easy to grow that’s it’s almost impossible to not have more zucchini than you need. By this time of the year, all your friends politely turn down your offer of free zucchini because everyone in their family, at work, and in their circle of friends has given them about 1,000 zucchinis.
Continue Reading: Too Much Zucchini? Try Ricotta Stuffed Squash Blossoms
Posted by Jamie Oberdick on 08/17, 2012 at 01:32 PM
Congratulations to Ashley and Ruth, winners of our June recipe contest and recipients of a bunch of organic zucchini from our friends at Jade Family Farm. Continue reading to view the winning recipes.
Continue Reading: Zucchini Recipe Contest Winners
Posted by Emily Wiley on 07/03, 2012 at 09:50 AM
A chocolate cake that’s healthy, too? You got it.
Continue Reading: Chocolate Zucchini Cake
Posted by Kristin Camplese on 06/28, 2012 at 08:05 PM
Making soup is one of my greatest pleasures. After you know the basic models and processes, you can do just about anything and use up just about anything. Plus, it is obviously about the best comfort food you can find.
Continue Reading: Corn and Zucchini Bisque
Posted by Kristin Camplese on 06/18, 2012 at 08:00 AM
Zucchini is in abundance during this time of year. How do you eat it? Shredded and baked into bread or muffins? Grilled with yellow squash and mushrooms? Or seasoned and fried?
Continue Reading: Zucchini Recipe Contest
Posted by Emily Wiley on 06/11, 2012 at 07:43 PM
Eggplant is delicious hot or cold and can be enjoyed marinated, stuffed, roasted, grilled, fried, baked in a casserole or stewed. How do you like to prepare it? Share your favorite recipe this month for a chance to win a $25 gift certificate to Mount Nittany Winery.
Continue Reading: Asian-Style Ratatouille with Eggplant
Posted by Steve Spanelli on 09/12, 2011 at 11:11 AM
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- Recipe: Zucchini Tian makes a perfect meatless late summer meal
- Recipe: Zucchini Egg Bake a tasty solution to too many zucchinis
- Recipe: It’s still blueberry time! Giving blueberries a chance to shine on the grill
- (See All Recipes)
Food Stories from NPR
August 31, 2014
Alarmed by the rapid decline of wild salmon populations, a company has invented a novel way to help migratory fish over blocked rivers. It uses air pressure to fire them out of a cannon.
August 30, 2014
Oxfam is scoring the 10 biggest food companies on a scale of 1 to 10 on a host of issues, from worker rights to climate change. But will promises translate into concrete changes?
August 29, 2014
There's no such thing as plain vanilla — at least if you're talking about beans from the vanilla orchid. Whether it's from Tahiti or Madagascar, vanilla can be creamy, spicy or even floral.
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