I was looking for a pizza type of appetizer I could make for a get-together last week. I specifically needed something meatless and had a craving for something Greek. I started digging through my cookbooks and found a recipe by Rachael Ray that just needed a few tweaks to turn into the perfect appetizer! You could probably make a big salad on the side and call this a meal too. Either way, it was delicious.

Mediterranean Pizza
1 tube of refrigerated, thin pizza dough
1 12 oz jar roasted red peppers, drained
1 TB olive oil
1 red onion, thinly sliced
2 tsp minced garlic (or 2 cloves minced)
1/2 bag of fresh spinach
1 bag of shredded mozzerella cheese
1/2 cup parmesan cheese
Handful of crumbled feta
1 tsp oregano
1-2 roma tomatoes (optional)
1 small jar of sliced black olives (optional)

1. Preheat oven to 425.
2. In your food processor, blend all the red peppers into a paste, add salt & pepper to taste. Unroll your pizza dough on your baking sheet and spread the red pepper paste on top.

3. Saute the onion & garlic in the olive oil until soft, about 5 minutes. Add the handful of spinach and saute another 2-3 minutes until it is wilted.

4. Spread the onion, garlic, spinach mixture on top of the pizza. Top with mozzerella and parmesan then sprinkle the crumbled feta on top. Bake for 18-20 minutes.

5. Top with diced tomatoes and/or black olives before serving if desired.

Barb lives in Crown Point with a hungry family that includes three kids. You can find her out running, hunting for books at the library, on Twitter and her daily blog, Quick Like A Bunny where you never know what she’ll be writing about.

It’s Lent. The time of year that is often called our spiritual spring cleaning. A time of prayer, a time of sacrifice, a time of reflection and a time for meatless cooking. We don’t give up meat for all of Lent but we do abstain on Fridays and all of Holy Week. Combine that with my personal challenge to not cook the same thing in the same month and you’ll get lots of new veggie recipes! Here’s one that’s good because you can make it earlier in the day, put it in the fridge and serve it chilled.

Peanut Noodle Salad
1 box soba noodles (or whole wheat fettucini)
1 carrot, peeled & shredded
3 green onions, sliced into matchsticks
2 heads of broccoil, chopped into small pieces
1 can of baby corn cobs
1/2 cup creamy peanut butter
1/2 cup hoisin sauce
4TB rice vinegar
4TB lime juice
2TB low sodium soy sauce
3TB hot chile sauce (or sweet chile sauce or no chile sauce if you just don’t like any heat)
1/4 tsp crushed red pepper

1. Cook noodles according to package directions. Add veggies for last 3 minutes.

2. While those are bubbling away, make the sauce: in a large bowl, combine peanut butter, hoisin, lime juice, soy sauce, chile sauce and red pepper - stir with a whisk to mix well. Add drained noodles & veggies and toss to coat.

3. Serve immediately or chill for the day and serve cold. It’s also fun to toss a handful of peanuts on top when serving.

Barb lives in Crown Point with a hungry family that includes three kids. You can find her out running, hunting for books at the library, on Twitter and her daily blog, Quick Like A Bunny where you never know what she’ll be writing about.

My 6yo son has decided that soup is the world’s most perfect food. He eats soup for lunch at least three times a week and I’ve been making soup in the crock pot for dinner almost once a week. I’m starting to run out of soup recipes! Luckily, I received a new crock pot cookbook for Christmas. Here’s a new soup recipe that was a hit with everyone at the table and with a few tweaks, I made it a vegetarian meal.

Potato Cheese Soup
Props to the Ultimate Crock Pot Cookbook

2 pounds red skin potatoes, peeled & cubed
2 carrots, peeled & chopped
1 medium onion, chopped
2 cans (14 oz) vegetable broth
1 tsp salt
1/2 tsp black pepper
1 cup half & half
2 cups shredded cheddar

1. Place potatoes, carrots, onion, broth, salt & pepper in a crock pot. Cover and cook on low 6-7 hours or high 3-3.5 hours. Vegetables should be tender.

2. Turn the heat to high, stir in the half & half, cover and cook 15 minutes.

3. Remove from heat and let stand 5 minutes. Stir in cheese until melted and then serve.

You know what I like best about it? Most potato soups are really heavy - lots of butter and milk. This soup still has the comfort-food creaminess without the heavy feeling in your belly. I would have posted a picture but it was gone before I even had a chance.

Barb lives in Crown Point with a hungry family that includes three kids. You can find her out running, watching the sky for snow, on Twitter and her daily blog, Quick Like A Bunny where you never know what she’ll be writing about.

Have you been visiting your Farmer’s Market? You should - here in Northern Indiana it’s officially corn season and there’s nothing better than eating corn for dinner that was picked just that morning. Mmmm… Of course, sometimes you end up with a few leftover ears - what do you do with those? You make this refreshing summer salad!

Corn & Green Bean Salad
1/2 pound of fresh green beans, trimmed and snapped into 1 inch pieces
3-5 ears of corn
1 medium red onion, thinly sliced
3 tablespoons cider vinegar
3 tablespoons olive oil
2 teaspoons honey Dijon mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Bring a pot of water to a boil and cook the green beans until just tender - 4 minutes. (If you’re not using leftover corn, go ahead and toss the ears in the pot as well.) Drain & rinse under cold water.
2. Cut the kernels off the ears of corn. Mix the corn, beans and onion together in a large bowl.
3. In a small bowl mix together the remaining ingredients and then pour over the veggies.
4. Toss to coat & serve!

Barb lives in Crown Point with a hungry family that includes three kids. You can find her on Saturdays at the farmer’s market and the rest of the week out running, playing at the beach, on Twitter and on her daily blog, Quick Like A Bunny where you never know what she’ll be writing about.

Saturday mornings in the summer are one of my most favorite times. The kids and I take a little walk to our farmer’s market and on the way we talk about what we think we’ll find. “Do you think they have sweet corn yet?” “Oh, I hope there are more blueberries!” “We need to go find the lady with the pretzel bread first, before she sells out of it.”

When we get there we always walk up one side and down the other before buying anything. We need to check out what’s there first. (Especially important once corn is in season, gotta check out the prices before buying!) Many of the farmers recognize my kids and let them taste a few things too. I try to break my purchases up between a few different farmers. Doing my small part to support them and the market overall. However, inevitably we end up buying most of our produce from one stand: the farmer from Michigan. His produce is reliably good every week.

On the walk home, I start crafting a menu using the fresh produce, baked items and cheeses I just purchased. We always have some of it that very same day. But I try to stretch it out as long as possible - it’s just so good. Which brings us to the point in the Food Thursday blog where I share a recipe or two!

First, a recipe I’ve posted before but is good enough that it deserves a reminder:
Stuffed Peppers

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Second, a little something new: Summer Pasta
though really, feel free to have this all year round

1lb pasta - penne or rotini
1lb or so of veggies - 2-3 squash, some asparagus, green beans, whatever looks good at the market
1 TB olive oil
2 tsp rosemary
1/2 cup feta cheese

1. Preheat oven to 400. Cut veggies into 1 inch chunks, toss with olive oil and rosemary. Spread out on a cookie sheet and roast for 30 minutes.
2. Boil pasta according to directions.
3. Toss the veggies with the pasta and feta cheese (it’s always okay to use more cheese if you think it needs it)
4. Eat

This is good as a side dish. Or add some chopped up, grilled chicken and call it dinner in a bowl.
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This Saturday, take some time to stroll through your local farmer’s market. You’ll be glad you did! Now I need to go find some fun blueberry recipes…

Barb lives in Crown Point with a hungry family that includes three kids. You can find her on Saturday’s at the farmer’s market and the rest of the week out running, playing at the beach, on Twitter and on her daily blog, Quick Like A Bunny where you never know what she’ll be writing about.

Summer holidays bring some great excuses to have people over. Whether you’re having the party or are the lucky guest, I’ve got a few ideas for this Fourth of July - or for any summer cookout!

The host with the most!
It’s summer so there’s no reason to heat up the kitchen. You should definitely fire up the grill and keep things easy to make and easy to eat! I recommend kebabs & summer salad.

Kebabs: Make separate meat & veggie skewers. They cook at different temps and this lets people choose exactly what they want.

Ingredients:
- Meat: pick one or a variety depending on your mood and guest count - smoked sausage, flavored sausage, shrimp, bonless chicken breast, steak, pork chops.
- Veggies: cherry tomatoes, whole mushrooms, summer squash, onions, bell peppers
- Marinade: you won’t need to marinate sausage but the rest of these meat & veggie selections will all taste better in some marinade. Pick a flavor based on your meat & veggie combos - remember, Italian dressing makes a great marinade - or use the recipe I’ve posted below!

1. The day before, cut up your meat & veggie selections into 1-inch chunks. Marinate them each in their own plastic bag (you can toss all the veggies in one bag) and then the day of the party all you have to do is thread the skewers (remember, if you’re using wood skewers, soak them in water for an hour first!)
2. Grill over medium high heat for about 10 minutes, turning frequently.

Homemade Marinade: This works best with white meats and veggies, mix all ingredients and marinate for 4 hours or overnight.
3/4 cup soy sauce
1/2 cup rice wine vinegar
3 TB minced ginger
3 TB dark corn syrup
3 minced garlic cloves
3-5 minced green onions
3 TB flour

Alongside your kebabs, serve this summer side dish, featured here before and always a hit: Corn & Black Bean Salad

Be the guest that will be invited back

If you’re going to a party I’ve got just the dessert to bring. It’s easy to make and loved by kids and adults: Cream Cheese & Chocolate Dip
- 2 blocks of 1/3 less fat cream cheese
- 3/4 cup powdered sugar
- 3 TB brown sugar
- 2 tsp vanilla
- 1/3 package of mini chocolate chips
- 1/3 package of toffee bits

Mix the cream cheese thru the vanilla well with a hand mixer. Stir in your chocolate & toffee chips.

It is delicious on sliced apples or graham crackers. And it’s likely to be different than anything else people bring to the party!

Whatever you do this weekend I hope you have a Happy 4th of July!

Barb lives in Crown Point with a hungry family that includes three kids. You can find her out running, playing at the beach, on Twitter and on her daily blog, Quick Like A Bunny where you never know what she’ll be writing about.

We are almost in the time of year where people with gardens will have more zucchini than they know what to do with. I, not having a garden, am happy to take zucchini off their hands! Grilled for dinner (slice it into 4-5 long slices, put a little olive oil, salt & pepper on top and grill 4 minute per side)… baked into bread… roasted and tossed with pasta… we can’t get enough of this yummy green squash around here. One of our favorite ways to eat it is as chips. Yes, I said chips. Trust me on this.

making zucchini chips

Zucchini Chips
courtesy of Cooking Light though I can’t find it on their site any more, it’s an old recipe

1/4 cup dry breadcrumbs
1/4 grated Parmesan
1/4 tsp seasoned salt
1/4 tsp garlic powder
1/8 tsp black pepper
2 TB fresh milk (I probably use closer to 1/4 cup)
2 cups sliced zucchini - approx 2 small

Preheat oven to 425. Put some ovenproof wire racks on a baking sheet and spray with cooking spray.

Combine first 5 ingredients in a medium bowl, stirring together with a fork. Place milk in a shallow bowl and set up your assembly line - as seen in above picture. Dip zucchini slices in the milk, dredge in the breadcrumb mixture and place on wire rack.

Bake at 425 for 30 minutes or until lightly browned and crisp. Serve immediately.

They are great dipped in ranch dressing or plain.

Barb lives in Crown Point with a hungry family that includes three kids. You can find her out running, playing at the beach, on Twitter and on her daily blog, Quick Like A Bunny where you never know what she’ll be writing about.

Farmer’s markets are starting up in the Northwest Indiana area and we’re even seeing some local produce sneak its way into the grocery. I love it! Cooking with in-season produce isn’t just easier on the wallet - it tastes better too. Asparagus is going to be our in-season example today. And for today’s recipe it takes on the role of supporting actor for dinner. This is an easy side dish that goes well with grilled food or fish.

Spicy, Roasted Asparagus
- 1 lb asparagus
- olive oil
- crushed red pepper
- 1 tsp minced garlic

Preheat your oven to 400. If your asparagus is thick, slice it in half lengthwise. In a large bowl, or directly on the cookie sheet you’ll use to bake them, toss the asparagus with some olive oil (approx 1 TB), crushed red pepper to taste and the minced garlic. Spread the asparagus into a single layer on a cookie sheet and roast for 20 minutes.

If you don’t like your asparagus spicy you can skip the red pepper but I promise, it gives this veggie a real nice kick. And if you leave them in the oven for 5-10 minutes longer the asparagus gets a little crispy on the edges which is kind of fun too, my son loves them that way - he eats them with his fingers like they are chips.

Barb lives in Crown Point with a hungry family that includes three kids. You can find her out running, playing in the park, on Twitter and on her daily blog where she’s also featuring a few more recipes with asparagus: Risotto Primavera and Shrimp & Asparagus in Peanut Sauce.

I’m having Easter brunch at my house this year (I almost always have people over for Easter but not always a brunch). A few years ago for Easter brunch I made the following recipe. It was a hit with everyone and far easier to make than many quiche recipes. As an added bonus, it’s a “light” recipe so it’s also far healthier than many quiche recipes. This would be a great addition to any Easter Brunch.

Garden Vegetable Crustless Quiche
1.5 cups egg substitute
3 large eggs
1.5 cups shredded extra sharp cheddar cheese, divided
1.5 cups shredded monterey jack cheese, divided
1/2 cup milk
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 (16 oz) carton of cottage cheese
cooking spray
4 cups sliced zucchini (3-4 of them)
2 cups diced potatoes with onion (Simply Potatoes makes an easy option)
1 cup finely chopped red bell pepper
1 8 oz package presliced mushrooms
1/2 cup chopped parsley
2 tomatoes, thinly sliced

- preheat oven to 400.
- Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar, 3/4 cup jack, milk, flour, baking powder, salt, and cottage cheese.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add the veggies - zucchini thru mushrooms - and saute for 5 minutes or until tender.
- Add the veggies and parsley to the egg mixture. Pour mixture into a lasagna pan or 9×13 dish coated with cooking spray. Top with remaining cheese. Arrange tomato slices on top.
- Bake at 400 for 15 minutes. Reduce temperature to 350 (don’t take the dish out) and bake for 35 minutes or until lightly browned and set.

cook’s note: this is an easy one to substitute veggies - maybe some spring asparagus? spinach? Happy Easter!!

Barb also writes a daily blog about family adventures, random rants and much, much more. This week there’s an extra brunch recipe posted for you! Check it out: Quick Like A Bunny!

Yes, sweet potatoes. There are seasons for food and in my mind (and stomach) the season for sweet potatoes is Nov thru Feb. I’m not opposed to them any time of year but this is when I find myself cooking with them most often. My only problem is that my family members are not fans of the sweet potato.

Now in all fairness, I don’t think they’ve given them a fair shot. After all, I’m not talking candied with marshmallow topping here. I’m talking baked sweet potatoes, sweet potatoes in stews, sweet potato fries (oh - I have a recipe for baking those!). Recently we went out to dinner and I had a baked sweet potato covered in jerk chicken and mango salsa. Mmmm I’m going to have to replicate that sometime, but until I do - I have a super easy, super yummy sweet potato recipe for you. A recipe where you would not expect to see a sweet potato… like quesadillas! Yes!! Quesadillas! And the crazy thing?? Some of my family members who swear they don’t like sweet potatoes, like these. Me? I LOVE them. And if you remember my post last week about trying to go meatless once a week - this recipe fits the bill: healthy, yummy and vegetarian.

I have to give props to my cousins in Virginia who made these for us at the beach house this summer. I demanded they share the recipe, it came straight from a Moosewood cookbook so I suppose I should give props to them too

Sweet Potato Quesadillas
1 onion finely chopped
2 garlic cloves, minced
3 TB vegetable oil
3-4 sweet potatoes, peeled and grated
1/2 tsp oregano
1 tsp chili powder
2 tsp ground cumin
a pinch (or more) of cayenne
salt and black pepper to taste
1 cup grated cheddar cheese
8 tortillas (10 inch)
your favorite quesadilla toppings: sour cream, salsa, black bean salsa, cheese sauce…

1. Saute the onion and garlic in the oil until the onions are translucent - about 5 minutes.

2. Add your sweet potatoes and all those seasonings.

3. Cover and cook for 10-15 minutes, stirring frequently to prevent sticking. When the sweet potato is tender, remove from heat.

4. Spread 1/8th of the filling and 2 TB of cheese on half of a tortilla, fold over and cook in a skillet with a little bit of oil until the tortilla is lightly brown on both sides and everything inside is all melty and happy. Repeat until you run out of filling and tortillas.

5. Serve immediately with your favorite toppings.

Barb also writes daily about much more than food on her blog: Quick Like A Bunny!