Strawberry Freezer Jam

This is my favorite freezer Jam recipes it can be applied to any fruit with a few adjustments. It makes 4 half-pint jars of jam. This one is made with strawberries. I have successfully used it with peaches, raspberries and cherries. The fruit spread/jam can also be used as a topping on ice cream. It has … Continue reading Strawberry Freezer Jam

Cooking The Mediterranean Countries-Greece

The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon and Israel on the east; and the African countries of Egypt, Libya, Algeria, Morocco and Tunisia on the south. The Mediterranean countries utilize many of the same ingredients but each country has a unique way of creating recipes with … Continue reading Cooking The Mediterranean Countries-Greece

Summer Squash Toss

Summer squash is a food associated with Lammas. This dish helps me and my neighbors find ways to use our abundance of zucchini too. Summer Squash Toss Ingredients 1 red onion, cut into thin wedges 1 tablespoon olive oil or vegetable oil 3 zucchini and/or yellow summer squash, halved lengthwise and cut into 1/4-inch slices … Continue reading Summer Squash Toss

Raspberry Pie with Chambord

This is a favorite of mine. It is one of the ways that I like to used the many raspberries that grow around my garden and in my garden if I am not careful. Raspberry Pie with Chambord Ingredients 1 recipe Pastry for Single-Crust Pie (see recipe below) 3/4 cup granulated sugar 3 tablespoons … Continue reading Raspberry Pie with Chambord

Potato Cakes with Summer Squash

First Harvest-Lammas Recipe using Summer Squash Potato Cakes with Summer Squash Ingredients 1 pound Yukon gold potatoes, peeled and quartered 1/2 cup bottled black bean and corn salsa 1/4 cup shredded Monterrey Jack or cheddar cheese (1 ounce) 2 tablespoons sour cream 2 tablespoons vegetable oil 2 cups thin bite-size strips yellow summer squash and/or zucchini Salt … Continue reading Potato Cakes with Summer Squash