Summer Vegetable Tian.

Browsing the "Food & Drink" category on Pinterest has someone replaced my browsing of cooking and baking blogs.  It's just so easy to pop unto the Pinterest App vs firing up my computer.  Either way, actually making the foods that I find on blogs, pinterest, cookbooks, and magazines is key.

I had so much interest in this recipe that I made it the same day I found it.  Both because it looked easy yet delicious and because it allowed me to use some summer bounty.

Summer Vegetable Tian.
(Adapted from Budget Bytes)
1 tablespoon olive oil
1 medium onion (chopped)
2 teaspoons garlic (minced)
2 cups zucchini (sliced thin)
2 cups new potatoes (sliced thin)
2 cups roma  (or other variety) tomatoes (sliced thin)
2 teaspoons dried thyme
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
3/4 cup mozzarella cheese (shredded)
3/4 cup parmesan cheese (shredded)

Saute onion and garlic in olive oil.  Spread evenly in the bottom of a shallow baking dish.  Layer zucchini, potatoes, and tomatoes upright throughout the baking dish.  Sprinkle evenly with thyme, salt, and pepper.  Cover with foil and bake in a preheated 400 degree oven for 30 minutes.  Remove from the oven and take off the foil.  Sprinkle evenly with cheeses.  Return to the oven for 20 more minutes.  Remove from the oven, allow to cook slightly, and enjoy.

Grilled Bread Panzanella.

I'm always looking for ways to enjoy the fresh summer produce from my garden.  I got pretty excited when my friend gave me this recipe because it appeared to be the perfect way to showcase the goods that I work so hard my husband works so hard to plant and weed.  It's true.  Both that this recipe is fabulous and that my husband works hard for us to have an awesome garden.  He is the primary planter, weeder, and tiller.  While I take on most of the harvesting and preserving of the goods.

Back to the recipe - which is becoming my favorite summer meal!  If you don't have your own garden I highly recommend hitting up a local farmer's market.  This dish is that much better with fresh produce.

And if you wonder what "panzanella" is...according to my sources it is a bread salad?  It really doesn't matter what it is...because it's good!

Grilled Bread Panzanella.
(Recipe Adapted from a Friend)
4 slices of bread (this is a great way to use up the stale bread you have laying around)
1/2 cup olive oil
1/4 cup onion (sliced into thin rings)
3 tablespoons red wine vinegar
1 teaspoon garlic
3 1/2 cups tomatoes (cut into dice-like pieces)
1 1/2 cup cucumber (cut into dice-like pieces)
2 tablespoons chopped fresh basil
salt/pepper to taste

To grill bread: us half of the oil to brush over bread.  Season bread with salt and pepper.  Grill both sides until browned.  Allow to cool and then dice into cubes.  Toss the other ingredients into a medium size bowl.  Add bread to tomato mixture and serve.  Or, if you aren't sure if all of your panzanella will get used in one serving...keep the bread separate from the tomato mixture and combine as single servings so that you can refrigerate leftovers without having soggy bread.

Amazing Mushrooms.

I debated add this recipe today because I don't have a picture...but with any luck you will all make these and when you eat them you will forget that there was no picture!

This recipe comes from my cousin and her in-laws to be.  I've decided there is nothing better to call the recipe than Amazing Mushrooms.  They. Are. That. Good.  I must warn:  eat in moderation...if you can!  

Amazing Mushrooms
(recipe from my cousin Kasey)
1 package whole mushrooms (small sized mushrooms)
1 stick butter
1 package dry italian seasoning

Combine all ingredients in a crock pot.  Allow to cook down for about an hour.  Serve warm.

That's it.  That easy.  And that good.  I bet after reading the ingredient list you know why I warn that you will want to eat in moderation!  Mmm..butter!  As a dairy farmer's wife - I say - eat more butter!

Zucchini Stuffing.

I've been having some problems on here...I've attempted to post this three times now - from start to finish - and so this time I will just say that this recipe is amazing.  I had it at a pot luck at work in the form of a casserole, I got the recipe, made it my own by turning it into a side dish, and now present it to you.

Zucchini Stuffing
(adapted from Linda K)


2 medium zucchini (sliced & chunks)
1 large onion (chopped)
1 cup carrots (shredded)
2 cans mushrooms
12-16 ounce bag of sage and onion croutons
4 tablespoons butter
1 can cream of mushroom soup
1 small container sour cream
2 tablespoon chicken base (bouillon)

Saute veggies in butter with chicken seasoning until zucchini appears clear.  Combine soup, sour cream, and croutons.  Add cooked vegetables and combine.  Pour into baking pan.  Cover.  Bake at 375 degrees for 45 minutes.  Uncover and bake for additional 20 minutes or until the top appears light brown.

I need to mention that Linda submitted this into our department's cooking contest and won first prize.  The dish was a big hit.  I think my version is just as big of a hit and will be a perfect fit on my Thanksgiving table.

 Enjoy!