A Girl's Gotta Eat!

Mike and I have been getting quite a few cucumbers in our CSA. While we are happy to chop them salads or slice them for cucumber-onion salad (with our own twist of Greek yogurt), we were on the lookout for something a little different. That's where this recipe comes in. Cucumber Feta Salad seemed perfect for us: quick, simple, and with a twist (that's where the fennel comes in.) The recipe is pretty self-explanatory, and we didn't chage anything. For those who may not have tried it, fennel has a subtle licorice-type flavor. Don't worry, it's not overpowering at all in this salad. Instead it adds a nice little crunch and complements the other flavors. I would say that if you're unsure if you'd like it, chop it into pretty small pieces. We had some large chunks in ours that, while tasty, can take you aback if you're expecting the mild flavor of cucumber instead. While you're getting together this weekend for your Labor Day picnics and barbecues,

When Mike and I were still just dating, Mike's mom was having us over for dinner and introduced me to a brand new dish: Squash Casserole. It was so very tasty that I asked for the recipe at the end of the meal and have been making it ever since. Granted, it's not the healthiest way to eat your vegetables, but sometimes you've got to go for tasty and leave the healthy to someone else. Most recipes I've found call for a full cup of sour cream and an entire stick of butter. I've decreased both these and found it was still delicious. If you're really going for decadence, though, feel free to go all in. Also, most recipes I've seen either mix half the cornbread stuffing mix into the casserole or spread half on the bottom and the remaining on top. I really enjoy the crispy on top, so that's where I put all of mine. All the ingredient amounts are pretty flexible. I've used preshredded carrots, and I've shredded my own. Preshredded will offer a bit o

Life has been crazy, and I am way behind in offering you my promised recipe per week. This one's short and easy, but delicious all the same. Plus, you can whip them up Sunday afternoon and have breakfast for the rest of the week! As weekday breakfast for me usually consists of something I can eat easily at my desk, these are perfect: Crustless Quiche Muffins . For the base, mix the following together in a bowl. 3 eggs, lightly beaten 1½ cups milk ½ cup baking mix Pour the base into 12 greased muffin cups. Now for the filling... The original recipe calls for 12 ounces of sausage and about 1½ cups Cheddar cheese. Most recently, I  sautéed some veggies from our farm box that I had finely chopped (bell peppers and zucchini, mostly) in about 1 tablespoon butter. I added two chopped turkey sausage patties (mine were precooked, but I still wanted everything to cook together for a bit.) I sprinkled this evenly among the filled muffin cups. Then I topped half with crumbled feta chee

Mike and I have been getting eggplant in our CSA box as of late and were on the search for new ways to enjoy them. Normally we would treat ourselves to Eggplant Parmesan, but since that would require several eggplant and typically we receive 1, we needed to branch out. While perusing a Rachael Ray magazine on my lunch break, the solution presented itself: Mediterranean Chicken Stacks! The recipe looked simple and delicious, two of our favorite things. We had fresh eggplant and tomatoes from our farm box, and I picked up fresh herbed goat cheese from Noble Springs Dairy at NFM. The recipe did take a bit longer than the magazine promised, but we've found that it usually does. It still made for a great weeknight meal...not a ton of ingredients were needed, and it only got one skillet dirty. It makes 4 servings, so Mike and I even had lunch for the next day ready to go! Mediterranean Chicken Stacks 1 eggplant (10 oz.), trimmed and peeled Salt and pepper 2 thick slices coarse