Zucchini CrispZucchini Crisp

Ingredients for filling:

  • 12 cups zucchini, seeded, peeled, sliced
  • ¾ tsp. cinnamon, plus
  • 1 ½ tsp cinnamon, for later
  • 1 cup sugar
  • ½ tsp. nutmeg
  • 2/3 cup lemon juice

Crust Mixture:

  • 3 cups flour
  • 1 cup sugar
  • 1 cup butter, softened
  • ½ tsp salt


  1. Cut zucchini in half lengthwise, remove seeds and peel. Cut zucchini halves into slices like an apple. In large pot simmer sliced zucchini in lemon juice until tender.
  2. Combine crust ingredients in large bowl, mix till crumbly.
  3. To tender zucchini mixture, add sugar, ¾ tsp cinnamon and nutmeg, stir. Then add ½ cup of the Crust Mixture and continue to simmer till thick. Cool.
  4. Pat ½ of Crust Mixture into a lightly greased 13 X 9 inch pan. Bake at 350 for 10 minutes.
  5. Spread zucchini mixture over crust, add remaining 1 ½ tsp. cinnamon to remaining crust mixture, and sprinkle this over the zucchini mixture.
  6. Bake at 350 for 40 minutes.

Zucchini Crisp

RaspberrySmoothieIcy Raspberry Smoothie


  • 2 cups ice cubes
  • 6 ounces fresh raspberries
  • 1 cup plain yogurt
  • ¼ cup agave syrup
  • ¼ cup coconut water
  • 1 teaspoon pure vanilla extract 


Place all ingredients in blender.  Process until slushy.   Makes 4 cups.

Icy Raspberry Smoothie

SnapPeasSugar Snap Pea Salad


  • 3 Tbsp. soy sauce
  • 1 ½ Tbsp. water
  • 1 ½ Tbsp. vinegar
  • 3 Tbsp. sugar
  • 3 cups sugar snap peas
  • 1 ½ tsp. sesame seeds


  • large bowl  
  • mixing bowl
  • spoon
  • measuring spoons
  • measuring cup


Wash and de-string pea pods. (Pull downward on blossom end, along inside edge of pod.) Place pods in large bowl and set aside to dry.  Measure and pour the soy sauce, water and vinegar into mixing bowl.  Add sugar and stir until sugar dissolves.  Pour dressing over pea pods and stir until they are evenly coated with dressing.  Place in refrigerator for at least an hour.  Just before serving stir the salad again and sprinkle with sesame seeds.

Eat and enjoy with a meal or for a snack!

Sugar Snap Pea Salad

Strawberry Spinach Salad


2 bunches fresh spinach, washed and dried

1 pint fresh strawberries, hulled and sliced

½ cup sugar

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1 ½ teaspoons finely chopped onion

¼ teaspoon Worcestershire sauce

¼ teaspoon paprika

½ cup vegetable oil

¼ cup cider vinegar


Arrange spinach and strawberries on individual salad plates or in a large salad bowl.  Place the next six ingredients in a blender or food processor.  With unit running, add oil and vinegar in a steady stream. Blend until thickened.  Drizzle over salad; serve immediately.

Yield: 6-8 servings

Strawberry Spinach Salad

rhubarbstalks.jpgRhubarb Pudding Cake


1 cup flour

1 ¼ teaspoons baking powder

1/8 teaspoon salt

5 tablespoons butter softened

1 1/3 cups granulated sugar, divided

1 teaspoon vanilla extract

¼ teaspoon ground cinnamon

1 large egg

½ cup 1% low fat milk

4 cups sliced rhubarb

Cooking Spray

1 teaspoon powdered sugar (optional)


  1. Preheat oven to 350 degrees.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until smooth. Add 2/3 cup sugar; beat until well blended. Add vanilla, cinnamon, and egg, beating well. Beating at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with the flour mixture; beat just until smooth.
  3. Combine rhubarb and remaining 2/3 cup sugar in an 8-inch square baking dish coated with cooking spray. Spoon batter over rhubarb mixture. (Batter may not cover all the cake but will spread as the cake bakes.) Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool, sprinkle with powdered sugar.


Rhubarb Pudding Cake

Strawberry Stone Cold Soup


1 cup frozen strawberries

½ cup fruit juice

1 ripe banana

fresh strawberries (optional)



measuring cups

mixing/serving spoon

forks and spoons

mixing bowls

soup bowls


Peel banana, put in a bowl and mash it with a fork.  Measure ½ cup fruit juice and pour into blender.  Measure 1 cup frozen strawberries and add to blender.  Pour mashed banana into blender.  Blend until smooth.  Pour about ½ cup into each bowl. Garnish with fresh berries.

FUN ACTIVITY:  Read the book, Stone Soup after eating this soup.  

Strawberry Stone Cold Soup

Oven Roasted Asparagus


1 bunch thin asparagus spears, trimmed

3 tablespoons olive oil

1 ½ tablespoons grated Parmesan cheese(optional)

1 clove garlic, minced (optional)

1 teaspoon sea salt

½ teaspoon ground black pepper

1 tablespoon lemon juice (optional)


Preheat oven to 425 degrees F.  Place asparagus into a mixing bowl, and drizzle with the olive oil.  Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt and pepper.  Arrange asparagus onto a baking sheet in a single layer.  Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.    Sprinkle with lemon juice just before serving.

Oven Roasted Asparagus

Strawberry Rhubarb Lemonade

Strawberry Lemonade


½ cup fresh lemon juice

4 cups water

2 cups frozen rhubarb

1 cup quartered strawberries

6 tablespoons sugar



Start with fresh lemon juice in a pitcher. Place water, rhubarb, strawberries, and sugar in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Place in freezer for 30 minutes. Press mixture through a fine sieve into pitcher with lemon juice; discard solids. Stir to combine, and serve over ice.

Strawberry Rhubarb Lemonade

spring-vegetable-tart-danielle-walkers-against-all-grain-682x1024What a great way to use that asparagus and other early vegetables!  Click on the photo to get the recipe from Against All Grain.

Spring Vegetable Tart

A great way to use Bongards Cheese and Jalapenos!img_3592  Click on the photo to get the recipe from KetoKarma.

Jalapeno Poppers