- Page 28 of 69 - Wholesome Recipes Made for Sharing

August 12, 2015

Fava Bean Puree with Lemon and Garlic

Although fresh fava beans are generally considered a spring vegetable, they are available well into the summer months at farmers markets here in Michigan. It’s true that they can be a bit tedious to shell and peel, but having kids around during the summer helps with that. (Oh, you’ve got nothing to do? No problem, I can fix that. Here’s a big pile of favas to shell, if you’d please.) In all seriousness though, I love when the kids join me in the kitchen. It’s quality time spent together and my hope is that it will deepen their appreciation for our meals together.

August 5, 2015

Chocolate Zucchini Coconut Oil Muffins

Things are looking a little different around here today, thanks to the talented Erin and Melissa of Wooden Spoons Kitchen. I am so thankful for them and the opportunity to work with them. They made me feel like more than just another client- they truly cared, they listened, they took time to get to know me, and they patiently worked to develop a design and site which personally reflects me. I could not speak more highly of them and their work. Thank you, Erin and Melissa.

Today I’m celebrating the new site design with these chocolate zucchini muffins. We are right about at the peak of summer squash season and whenever I have more zucchini than I can handle, I’ve been making these muffins. I’m not going to tell you how many batches of these I’ve already made, but I will say that we eat these for breakfast, snacks, and dessert. A combination of whole wheat pastry flour and spelt flour keeps the texture light, they are lightly sweetened with coconut sugar, and the sweet aroma of coconut oil is a nice complement to the chocolate. Studded throughout are pieces of dark chocolate that become melty and oozy when you enjoy them warm. Having loads of shredded zucchini in these muffins qualifies them as healthy enough for breakfast, don’t you think? And adding a scoop of vanilla bean ice cream on top makes it a most delicious dessert.

July 30, 2015

Sausage Stuffed Pattypan Squash

I received several pattypan squash in last week’s CSA haul and they sat in our refrigerator for days because I was unsettled as to how best to use them. Pattypan are part of the summer squash family and can be used similarly to how you would use zucchini or yellow summer squash. I wanted to keep the unique shape and those beautiful scalloped edges so I finally decided upon a simple sausage and sorghum stuffing. Ever since I saw Naturally Ella’s sweet corn sorghum stuffed peppers, I’ve wanted to try using sorghum. Erin says is it makes an excellent stuffing grain and truly it does. It has a fairly mild taste and reminds me of millet, although it’s a bit chewier and nuttier. Here I tossed the sorghum with some turkey Italian sausage, feta, parsley, and pine nuts. I piled this all into hollowed out pattypan halves and sprinkled some toasted garlic panko breadcrumbs on top. If you can’t find pattypan, zucchini would be a natural substitute for this lovely summer dinner.