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Zucchini season is here. There are many ways to use this prolific vegetable. Small, tender zucchini sautéed with a bit of onion, or added to a stir-fry, grated in breads, cookies or cakes, and some sneaky cooks puree and add to just about anything. Camouflaged with chocolate, baked into breads and pastries and mixed into sauces and soups, vitamins and fiber are added to diets with out the eater knowing the difference.

Chilly nights the past few days found me searching for soup ideas. Zucchini, Potato and Ham Soup by Rachael Ray (www.rachaelraymag.com) caught my eye. I added some garlic and ski...

 

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