An original recipe from The Artist’s Inn This is a simple dinner that I came up with one night last week – using the bounty of the summer garden.. 1 small zucchini 1 small yellow squash ½ cup chicken broth Olive oil 1 medium onion, chopped 1 red pepper, chopped 2 medium tomatoes, trimmed and …
My mom made this wonderful pumpkin pie every Thanksgiving. We looked forward to it every year, that is, except for the time my two older brothers sneaked into the patio and ate the pies before Thanksgiving! It’s much lighter than the “normal” pumpkin pie, so it’s perfect after a large meal. Ingredients 1 baked 9 or …
Easy and quick, this is a great way to use up some ripe peaches. Crust: ½ cups coconut – toasted ¾ cup flour 7 tablespoons unsalted butter 1/3 cup confectioners sugar ¼ teaspoon salt Process all in food processor; squish into the bottom of a tart pan (I like the kind with the removable bottom). …
Sauce: 1 1/2 lbs. rhubarb, trimmed and cut into 1/4-inch pieces (about 5 cups) 1 1/2 cups sugar Bring ingredients to a simmer over medium-low heat in saucepan. Cook until tender and translucent. Strain out about 1 cup of rhubarb and transfer it to a bowl to save for the waffles. Boil the rest, stirring …