Zucchini Roll-Ups with Homemade Ricotta

Zucchini Roll-Ups are easy to make and a delicious way to use a bumper crop of the vegetable. Zucchini Roll-Ups 2-3 zucchini Salt and pepper to taste Olive oil 2 garlic cloves, minced Pinch red pepper flakes Homemade ricotta cheese, or store bought 1 cup grated Parmesan cheese 1 bunch of basil optional: sliced mushrooms–a mixture is nice   Slice the zucchini on a mandolin slicer, very thinly.  You’ll need … Continue reading

Crockpot Breakfast

This post is from last week’s Coloradoan column.  They didn’t print the whole article I wrote, so am adding it here. Lots of us use a crockpot for slow-cooked dinners, but how many of us use this versatile appliance for low effort breakfasts? Cooking overnight, breakfast greets us with savory aromas, ready to go on a busy day or a laid-back weekend. The recipes go together quickly the night before, … Continue reading

Skillet Breakfasts

You know those great skillet breakfasts you love when you eat out on the weekends?  They are so easy to do at home, and you can tailor them to your exact preferences.  Scramble the eggs or baste them with hot melted butter.  Use bacon or sausage.  Add cheese or skip it.  Add your favorite veggies. So often in the restaurant, I want asparagus and mushrooms, but the one on the menu … Continue reading

Pork Loin in the Crockpot

  This crockpot roast is easy to put together before you leave for work in the morning, and will greet you with wonderful aromas when you walk in the door at night. Ingredients: 3-4 lb pork loin 1 tbsp almond oil 1 tsp sea salt freshly ground black pepper 1 1/2 cups chicken stock 1 onion, sliced thin 4 garlic cloves, smashed 4-6 carrots, peeled and rough chopped 3 large … Continue reading