One of the best things about summer is the abundance of fresh, delicious vegetables. With a few simple recipes, you can make the most of your garden-fresh veggies and enjoy healthy, affordable meals that taste great and are good for you. But we all know that summertime is all about enjoying the outdoors and spending time with family and friends. That’s why the last thing you want to do is spend time in the kitchen cooking and washing the dishes. Fortunately, non-stick pans, which you can find at the silicone bakeware store, help make meal prep a breeze. They are easy to wash, so you won’t have to spend hours scrubbing them. And there are several cooking blogs where we can find the recipes of our favorite dishes like cajun sauce recipe. Make your summer a little bit easier. ????
This recipe is easy to make and so delicious! Packed with spinach and cheese, it’s the perfect brunch dish or lunchtime meal. Plus, it can be easily made ahead of time and reheated. So whether you’re entertaining guests or simply looking for a quick and tasty meal, this quiche is sure to hit the spot. Enjoy!
• 1 unbaked 9-inch pie crust
• 1/2 cup chopped onion
• 3 tablespoons butter
• 10 ounces frozen spinach, thawed and squeezed dry
• 4 eggs, beaten
• 1 cup milk
• 1/2 cup shredded Swiss cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a small skillet, cook onion in butter until tender.
3. In a large bowl, combine the cooked onion, spinach, eggs, milk, Swiss cheese, salt, and nutmeg.
4. Pour mixture into pie crust.
5. Bake for 40 minutes, or until quiche is set.
6. Let stand for 10 minutes before serving. Serve warm. Enjoy!
This recipe is the perfect way to use up summer tomatoes! The pie crust is flaky and buttery, and the filling is thick and packed with flavor. You can use a variety of different tomatoes, such as heirloom, cherry, and Roma tomatoes. You can also add in some fresh basil leaves for extra flavor.
• 1 pie crust (homemade or store-bought)
• 1 lb. fresh tomatoes, sliced
• 1/2 onion, sliced
• 1/4 cup flour
• 1 tsp. sugar
• 1 tsp. dried basil
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
1. Preheat your oven to 400 degrees F (200 degrees C).
2. Place the pie crust in a 9-inch pie pan.
3. In a medium bowl, combine the tomatoes, onion, flour, sugar, basil, salt and pepper.
4. Pour into the crust.
5. Bake for 25 minutes.
6. Remove from the oven and sprinkle with the mozzarella and Parmesan cheese.
7. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Let cool for 5 minutes before serving. Enjoy!
Zucchini is one of the most versatile vegetables, and it can be used in savory dishes or sweet baked goods. This quick bread is moist and flavorful, and it’s a great way to use up extra zucchini from the garden. It can be served plain or with a variety of toppings, such as icing, lemon curd, or chocolate chips. It’s also delicious when toasted and served with butter.
• 1 cup shredded zucchini
• 1/2 cup vegetable oil
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/3 cup milk
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
1. Start by grating two cups of zucchini. In a large bowl.
2. Combine the zucchini with sugar, flour, eggs, oil, and spices.
3. Mix until everything is well combined.
4. Pour the batter into a greased loaf pan and bake at 350 degrees for about 40 minutes.
5. Let the bread cool before slicing and serving. Enjoy!