Here are a few tasty snacks and appetizers for you to browse and try:
The zucchini harvest has begun! I’m not yet regretting the 5 plants I popped in the ground planning for a summer of squash blossom quesadillas and my dream of edible flower pizza, but the season is young. No doubt in a couple of months I’ll find a monstrous zucchini or two hidden under the scarlet runner beans as in years past and have to do something drastic again.
Scallion pancakes are really delicious – savory and tangy with a little bit of crunch from the fried bits. And they are relatively easy as well, they just take a little bit of time.
A tasty, savory appetizer recipe featuring oyster crackers from my nephew’s kitchen. His warning: it is not an oyster on a cracker!
A recipe for sweet potato and bacon biscuits are elegant, moist enough to eat plain, and quick and easy to make at home in under an hour. The recipe yields 18-24, so it’s an hour well spent. These freeze well and are super kid-friendly.
Students learn about food webs and food chains in the Watsonville Wetlands, and I remember that feeding kids’ bodies is just as important as feeding their minds. Includes a simple, kid-friendly recipe for Applesauce Puffs.
Too lazy to go to the grocery and get a box of frozen soft pretzels, we spent an afternoon experimenting with making them from scratch. It turns out homemade soft pretzels are not at all difficult and totally delicious – epecially when you spend the afternoon making them with your son. Come take a peek at our day and get the recipe to try yourself.
Mark Bittman’s brown bag popcorn recipe. Make this all the time! You’ll save money, and it’s healthier and better for the environment than the pre-packaged kind.