zucchini chips

lovely zucchini chips

I really like Zucchini. My husband really doesn’t. As such, when the ubiquitous veggie is in abundance during the summer, I have to think of creative ways to use up the Zuchs I get in my local box. If the veggies is totally transformed or hidden, I can ‘get away’ with serving it at our family table. Otherwise, I have to fly solo on my summer squash gastronomical adventures.

Just when I was about to start searching online for new Zucchini ideas, I came across this fabulous recipe for Zucchini chips. As the author points out, you can mix up the ingredients for flavoring your chips however you like them, and the following is my incarnation of this great idea for using Zucchini.

If you don’t have a food dehydrator and have fifty bucks to invest in a culinary tool that will quickly pay for itself in its ability to preserve and create great food, go buy one today. You can also dry foods on very low temperature in your oven, but in the middle of the summer who wants their oven on, sometimes with the door open, for 12 hours at a time? Not me! So… food dehydrator it is.

The key to making good chips is to get them THIN. A mandolin works best to get the slices both thin and uniform, but if you have a very sharp knife and lots of patience you can do without a mandolin.

Zucchini Chips
2 large zucchini
3 tsp olive oil
2tsp red wine vinegar
1 tsp garlic powder
1 tsp paprika
½ tsp cayenne pepper
1 tsp salt
black pepper

lovely zucchini chips

1. Using a mandolin or a very sharp knife, slice your zucchini into very thin slices and place them in a large bowl.

lovely zucchini chips

2. Mix the oil, vinegar, and all the seasonings but the pepper in a small dish and mix well.

lovely zucchini chips

3. Using a spatula to get all the marinade out of the bowl, distribute the mix over the zucchini. Using clean hands, toss the zucchini in the marinade until the slices are evenly coated. Take your time doing this as its important to flavor all of your zucchini.

lovely zucchini chips

4. Turn on your dehydrator and allow it to warm up for five minutes (or follow your particular brand’s operating instructions).

lovely zucchini chips

5. As the dryer is warming, place your slices on your food trays in a single layer, not overlapping, and sprinkle with fresh-ground black pepper.

lovely zucchini chips

6. Stack your trays on your dehydrator and allow to dry until completely crisp and crunchy. My chips took about 6 hours for the lower racks and 7 for the upper racks.

7. Allow the chips to cool a bit, very carefully remove them from the rack and store, when completely cooled, in an airtight glass container.

lovely zucchini chips

This is a great recipe to do with kids. While the adult will need to do the slicing, eager little hands can be helpful in tossing the zucchini and layering them on the dryer trays. These chips make a delicious, healthy alternative to potato chips and they are my 14 month old’s new favorite snack. Enjoy!

-Nicole Marsh-Mueller loves to cook locally and organically for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller

black currant tarts

lovely black currant tarts

I was trying to think of special recipe to showcase these marvelous black currants I received in my local box last week, and decided to adapt a recipe from one of my favorite cookbooks, Earth To Table. In the book the chef makes a plum tart, but the idea seemed to fit beautifully with these precious little black currants, so I adapted the recipe for my own liking and it was scrumptious. This recipe does take a bit of work, but it is WORTH it, especially if you are having a dinner party and want a show-stopper dessert.

lovely black currant tarts

The recipe is done in four “parts”, the dough, the almond paste, the black currant topping and then the tart assembly. You’ll want to read the whole thing once over to get an idea of what you are doing, but then I would proceed with making the tarts in this order. Enjoy!

Black Currant Tarts
Sweet Dough
2 ½ soft whole wheat flour (or you can use all purpose)
3 T granulated sugar
2 tsp kosher salt
1 cup cold butter (I like to put it in the freezer for ten minutes before using)
2 large organic egg yolks (save the whites for later!)
½ cup ice water

1. In a large bowl, combine flour, salt and sugar. Take your stick of butter and roll it quickly in the flour mixture (this helps insulate the butter from the heat of your hands and helps to keep it cold). Using a box cheese grater, grate the butter into the flour mixture, and, using a fork, toss the butter thurougly through the crust.

lovely black currant tarts

2. In a small bowl whisk together the egg yolks and the ice water. Add this to the flour mixture a few tablespoons at a time, kneading dough until it all comes together.

3. Shape dough into disk, wrap in saran wrap and refrigerate for at least an hour (or make ahead and keep in fridge for up to two weeks)

Almond Paste
1/3 cup soft butter (not melted, but soft)
1 cup ground almonds
1/3 cup icing sugar

lovely black currant tarts

1. In a medium bowl, mix the butter, almonds, and icing sugar with a fork until smooth and well-blended.

lovely black currant tarts

2. Resist the urge to eat this paste as is because it is delicious!!

3. Refrigerate until you assemble the tart.

Black Currant topping
2 cups black currants
2 T butter
1/2-3/4 cup brown sugar
2 T black currant wine (or any red wine will do, and you can also just use water)
½ T cornstarch

1. In a large saucepan, on medium heat, melt butter and brown sugar for a few minutes, stirring frequently, until it smells delicious!

lovely black currant tarts

2. Add the black currants, stir gently to coat in the butter and sugar but trying not to break the berries.

3. Cook, stirring, for five minutes.

4. Add the wine, stir well, and cook for another five minutes.

lovely black currant tarts

5. Add cornstarch, sprinkling evenly across the mix, stir well, and cook on reduced heat for just a few minutes until the syrup thickens. Remove from heat and keep at room temperature until time to assemble the pastries.

Assembling the Tarts
1. Preheat the oven to 350 degrees.

lovely black currant tarts

2. Remove the dough disc from the refrigerator, and, using a sharp chef’s knife, cut the wedge into 8 equal size wedges.

3. Put four of the wedges back in the plastic wrap and return to the refrigerator for later use (unless you have a professional oven where you can bake more than one tray at a time!)

4. Grease and flour a baking sheet (or use parchment paper or a silicone mat if you have one) .

5. On a well-floured surface, roll the wedges out into rough circles, between 5-7 inches in diameter. Be sure to use plenty of flour on the rolling pin as well so the dough doesn’t stick.

lovely black currant tarts

6. Place the dough circles on prepared backing sheet. Place about 1 ½ T of the almond paste at the center of each of the circles and spread evenly, leaving a two-inch rim all the way around the circle.

lovely black currant tarts

7. Using your fingers, fold the edges of the circles up and allow them to fall naturally, forming a lip to the circle (see photo above).

8. Using the egg whites left over from the pie crust, whisk the whites with a tablespoon of water, and brush the lips of the tarts crusts with the egg wash. I like to sprinkle a little cinnamon sugar on the crust at this point as well, but it isn’t necessary.

9. Using a fork, pierce the center of each circle once or twice to prevent bubbling during baking.

10. Bake, at the bottom 1/3 of the oven, on 350 for about 20 minutes.

lovely black currant tarts

11. At this point, remove the tarts from the oven and spoon a few tablespoons of the black currant topping ontothe center of each, covering up the edge of the lip. Don’t pile them too high or they may cook unevenly, but do be generous- the berries make the tart!

12. Return to the 350 oven and bake for another 20-25 minutes or until the topping is bubbling hot and the crust is nice and browned.

lovely black currant tarts

13. Remove the tarts, gently, with a spatula and let them cool on a wire wrack.

14. You may repeat the process again with the rest of the dough or save the ingredients for another day.

lovely black currant tarts

These tarts were a big hit at my dinner party and this is my new go-to pastry recipe. To really enjoy this pastry you must eat it with some fresh organic whipped cream on top! Bon Apetit!

-Nicole Marsh-Mueller loves to cook locally and organically for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller

apple parsnip breakfast bread

lovely bread

I have an 11 month old baby girl, and morning comes pretty early around our house. It’s nice to have something healthy on hand for breakfast on mornings when you just don’t feel like bothering with making oatmeal or eggs.
This is one such recipe. We’re all familiar with carrot cakes, muffins, and breads, but carrot’s cousin parsnip does well in these recipes, too. The following is one I recently came up with, and it is delicious and moist. I like to make two loaves at a time because, as you can imagine, this gets eaten for more than just breakfast and tends to disappear pretty quickly.

Apple Parsnip Breakfast Bread

lovely bread

Makes 2 loaves
2 extra large eggs (if you have med or large, you should use three)
1 ½ cup sugar
½ cup maple syrup
1 1/3 cup olive or canola oil
1 teasp vanilla extract
3 cups grated parsnips
1 cup grated apple
3 cups flour
1 ½ teasp baking soda
2 teasp cinnamon
2 teasp nutmeg
1 teasp salt
1 cup chopped walnuts

lovely bread
lovely bread

1. Preheat oven to 350. Grease two 9×5 loaf pans and set aside.

2. In a very large bowl, lightly beat the eggs with the sugar, maple syrup. Stir in oil and vanilla.

3. Mix shredded parsnips and carrots into egg and oil mixture, mix well.

lovely bread

4. In a separate bowl, mix together dry ingredients, including walnuts.

lovely bread

5. Add the dry mixture to the wet in thirds, mixing well after each addition, but not stirring more than needed.

6. Fill the loaf pans with the mixture, and bake until toothpick inserted in center comes out clean, approximately 1 hour 10 minutes.

lovely bread

7. Let rest in the loaf pans for five minutes, then carefully remove loafs onto a cutting board, turn them on their sides, and let cool for at least 15 minutes before slicing.

lovely bread

I hope you enjoy this delicious and nutritious breakfast treat!

-Nicole Marsh-Mueller loves to cook locally and seasonally for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller

apple cinnamon coleslaw


Picnic in the fall? Why not, eh? We’re expecting 14 degree weather tomorrow which is a nice break from the frost-bitten days we had earlier in the week. I’m going to take the dogs for a 3-hour trek in the woods tomorrow and plan to pack a lunch for the trip. What could be more perfect than a crisp coleslaw filled with local, seasonal produce to take along?

lovely apple cinnamon coleslaw

This crunchy coleslaw recipe uses cabbage, apples, carrots, radishes and beets and is tossed in an apple-cinnamon vinaigrette. It’s sweet, it’s spicy and it’s perfectly delicious!

lovely apple cinnamon coleslaw

For the salad, you’ll need more-or-less equal parts of cabbage, courtland apples, carrots, and beets. Throw in a bit of radish for a little extra zing. Grate each ingredient in your food processor.

Crunchy Fall Coleslaw

1-1/2 cup grated cabbage
1 cup grated carrots (3 medium sized carrots)
1 cup grated apples (2 courtland apples)
1 cup grated beets (2 small beets)
1/2 cup grated radish (1 medium sized winter radish)

(A heads up: you will want to rinse off the beets before you toss them with the other ingredients as the colour bleeds immensely. Also, know that once you add the dressing, the beet juice will spread like wildfire. I expect that by the time I sit down to eat my coleslaw tomorrow, the whole salad will be a bright red! You can always leave the beets out of the recipe if this is a concern for you.)

lovely apple cinnamon coleslaw

Tanya Lea is a vegan-at-home cook who loves working with fresh, seasonal produce.
Her blog is tickleyourpantry.com

beet fries

Time to attack the beets, of which I have many.

Tonight for dinner we had oven roasted beet fries, which were very quick, very easy and really tasty. Ate these with some trout and tossed greens. Very satisfying dinner.

The beet fries inspiration came from the LCBO’s Food & Drink. Here is the full recipe, which is actually for a mix of beet and sweet potato fries. I intended to make just that, but went to the pantry for a sweet potato tonight and discovered that, after having gone on a sweet potato bender lately, we have used them all up. So just beets it was.

Here’s the jist: cut your beets into one-cm sticks (this works nicely if you have some massive beets that would take forever to roast whole). Toss with olive oil, salt and pepper. Spread out on a cookie sheet covered in parchment. Make sure they’re not touching each other. Cook in 400F oven for 20 minutes. Remove, flip them over, and cook another 20 minutes. And that’s it. Great with some kind of aioli, as the recipe suggests, whether you use store-bought or homemade mayonnaise or some kind of Nayonnaise or Vegenaise — whatever your belly desires.

black spanish radish

– Dinah Murdoch lives, eats and writes in Kitchener.

acorn squash with cranberry stuffing

lovely acorn squash with cranberry stuffing

With Thanksgiving in the U.S. only a few weeks away, I thought for the first installment of Slow Cooker Sunday a vegan-friendly stuffing would be perfect. I have a few friends south of the border who read my blog and who knows, maybe some of them have a vegetarian on their guest list. This stuffing is truly delicious, and could easily stand shoulder-to-shoulder with any of the best traditional recipes out there.

lovely acorn squash with cranberry stuffing

Ingredients you’ll need:

6 cups day-old, partly stale bread, cut into 1/2″ cubes (I used light rye in this version)
2 cups vegetable broth
1 cup chopped celery (about 4 stalks)
1/2 medium onion, chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts
2 tbspn olive oil
1 tbspn poultry seasoning
4 sprigs sage
2 cloves garlic
5 or 6 sprigs thyme
1 tspn pepper
1/2 tspn salt

lovely acorn squash with cranberry stuffing

Preparing the stuffing

1. In a large skillet, saute celery and onion in 1 tbspn olive oil. After a few minutes, add garlic and pepper. Simmer on low until celery is soft and onion is translucent.
2. Meanwhile, in a large mixing bowl, combine bread cubes, poultry seasoning, thyme, sage, cranberries and walnuts. Stir in celery and onion.
3. Slowly add up to 1-1/2 cups vegetable broth, until bread is moistened but not clumpy.
4. Pack down into oiled crockpot.
5. Heat on high for 45 minutes, then reduce heat to low for 3 hours.

With Roasted Acorn Squash (optional)

If you’d like to serve this stuffing as a main dish, or offer a more complete meal to your vegetarian guest, try stuffing it into acorn squash. The combination of sweet from the squash and the savory stuffing go perfectly together.

1. Cut acorn squash in half lengthwise. Remove seeds.
2. Coat 1″ deep baking dish with olive oil. Add 1/2 cup vegetable broth.
3. Bake squash cut-side down ifor 40 minutes at 325 degrees F.
4. Remove from over. Turn over and stuff each half with 1 cup of stuffing.
5. Return to oven and bake for another 10 minutes or until stuffing becomes a little crusty on top.

lovely acorn squash with cranberry stuffing

Tanya Lea is a vegan-at-home cook who loves working with fresh, seasonal produce.
Her blog is tickleyourpantry.com

guacamole two ways

lovely guacamole

We are blessed to be friend with some Canadians who spent 15 years working and serving in Mexico. While they, they adopted a love for all things Mexican, including the food, and we were double blessed recently to be invited over for a fiesta with lots of scrumptious south of the border food on the menu. I was asked to bring guacamole, and with my hat in my hand (these folks know their Mexican food!) I prepared two different avocado dips, and would like to share the recipe with you below. You may only find avocados in your combo box from time to time, but you can find many of the other ingredients for delicious guacamole most weeks!

Smooth and Simple Guacamole

lovely guacamole

2 ripe avocados
juice of 1 small lemon
2 cloves lovely garlic
1 tsp kosher salt (or to taste)

1. Peel and pit your avocados and place the flesh in your food processor.

lovely guacamole

2. Peel 2 (or three if you really like garlic!) cloves of your lovely garlic. Add the cloves, the salt, and the juice of your lemon (being careful not to include the seeds) to your avocados in the processor.

lovely guacamole

3. Process until completely smooth. Taste and add more salt if needed.

Thick and Chunky Guacamole

lovely guacamole

2 ripe avocados
juice of half a lime
1 clove lovely garlic
2 green onions, white and green parts (not the middle, light green, woodier part, discard that)
1 small tomato
2 tsp chili powder
1 tsp cumin
½ tsp cayenne pepper
1 tsp kosher salt (or to taste)
fresh cilantro (optional)

1. Peel and pit your avocado and place the flesh in a large bowl. Set aside.

lovely guacamole

2. On a chop board and with a good, sharp knife (watch those fingers!), dice the lovely garlic cloves (peeled first) and the whites of the green onions very fine. Add to avocados.

lovely guacamole

3. Dice the green parts of the onions and the tomatoes, but in larger pieces, more like pea-size, and add those to the bowl as well.

4. Add all of your seasonings, as well as the lime juice.

lovely guacamole

5. Stir all of your ingredients together with a spoon until they are evenly distributed. Next, use a potato masher to mash everything together.

6. When you’ve reached a good consistency, and the ingredients are well-married, taste and check for saltiness. If you are adding fresh cilantro, chop and fold in now.

Both guacamoles do well being prepared an hour or so ahead of time so they chill nicely and all the flavors of the citrus, vegetables, and spices have a chance to marinate. But if time is a wasting, you can serve them immediately! Guacamole is a fabulous and healthy dish that can be served as a garnish for any Latin American food or can be eaten as a dip with chips, pretzels, or raw veggies. Enjoy!

-Nicole Marsh-Mueller loves to cook locally and organically for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller

garlic scape pesto

lovely garlic scape pesto

Garlic lovers, this one is for you! While trying to come up with something creative to do with my garlic scapes, I came upon this recipe for a garlic scape pesto dip. This wasn’t exactly what I was after, but the “pesto” got me on the right track and I riffed a little and came up with the following. If you love rich garlic and basil pesto flavor, this dish will definitely satisfy!

Garlic Scape Pesto
serves 4
Pasta or pierogies for four
1 bunch garlic scapes from your local box (or about 8-10 scapes)
20 large basil leaves
1/3 cup walnuts
2 tblspoons butter
½ cup shredded parmesan cheese
1 large tomato or 6 cherry tomatoes (or more if you like- this is what I had on hand)
¾ cup- 1 cup olive oil, as needed
salt to taste

1. Cook your pasta or your pierogies just before you prepare the sauce and have them on hand.

2. Toast your walnut pieces by placing them in a dry frying pan (I prefer non-stick for this) over medium heat and tossing frequently until toasted but not burnt, just a few minutes. Remove from pan and set aside.

lovely garlic scape pesto

3. Cut your scapes just enough to get them into your food processor, and process well, until the scapes are minced fine.

lovely garlic scape pesto

4. In a large saucepan, over medium heat, saute the minced garlic scapes in your 2 tablespoons of butter, stirring occasionally, for 5- 10 minutes, until tender and very fragrant.

lovely garlic scape pesto

5. While the scapes are sauteing, place your toasted walnuts, basil leaves, and parmesan cheese in your food processor. Turn it on and while the food is being processed, slowly add your olive oil until you get to the consistency of a thick soup or a runny paste. You may need to stop and check and test as you go along.

lovely garlic scape pesto

6. After the scrapes have been sauteing about five minutes, add your tomatoes, stir in well, and allow them to soften.

7. Add your pasta or pierogies to the scrapes and tomatoes, stirring fully and allowing the pasta to reheat.

lovely garlic scape pesto

8. When pasta is warmed through, spoon all of it, with all of the scrapes and tomatoes, into a very large bowl. Pour the basil/walnut mixture over the past and toss very well, allowing it to completely coat, and making sure the scrapes and the basil mix well. Serve immediately.

lovely garlic scape pesto

My husband, who can be quite particular about pasta sauces and the like, was very pleased with this and pointed out that all of these ingredients together would make a nice base for a tomato sauce as well, which I might try sometime soon. I hope you have a chance to make up this relatively simple, delicious dish and just be sure to have your toothbrush handy for afterward! Enjoy!

-Nicole Marsh-Mueller loves to cook locally and organically for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller

tomato basil cream sauce

lovely tomato basil cream sauce

Sometimes, when you are trying to eat locally and seasonally, it seems you can get into a bit of a rut, and if it’s close to payday or you’re just day or two away from getting your next local box, you can find yourself making the same thing you just made a few days ago. When this happens, its things like sauces that can help spice a meal up. Recently I was making baked chicken and skillet potatoes again, and as we had just had this the week before, I decided to make a sauce to make the meal different and more interesting.

lovely tomato basil cream sauce

You can’t get ore summery than fresh, ripe tomatoes off the vine and beautiful fresh green basil. This sauce makes good use of these items, often in abundance at this time of year, by mixing them with some dairy staples of butter, cheese and cream. Easy to make, delicious to eat on just about anything. Enjoy!

Tomato Basil Cream Sauce
1 large fresh tomato or 6 large cherry tomatoes
8 basil leaves
3 Tblsp butter
2 Tblsp cream cheese
1 cup cream (or ½ cup cream, ½ cup milk for a lighter sauce), plus more as needed
½ cup grated parmesan cheese
salt and pepper to taste

1. Dice your tomatoes and ribbon your basil.

lovely tomato basil cream sauce

2. In a large saucepan (I prefer non-stick for sauces but I know some people shy away from using teflon), over medium heat, saute the tomatoes and basil in one tablespoon of your butter for just a few minutes, until the tomatoes are tender.

3. Spoon your tomatoes and basil mixture into your food processor and puree. Set aside.

4. Return the saucepan to medium heat, and add your remaining 2 tablespoons of butter, as well as the two tablespoons of cream cheese, to the pan and, using a small whisk, stir constantly until completely softened.

5. Gradually add your cream (and/or milk) to the butter/cream cheese mixture, whisking continually.

6. Add the parmesan cheese, spreading it evenly over the pan, and whisking thuroughly into the sauce until smooth.

lovely tomato basil cream sauce

7. Add the tomato/basil mixture and stir in completely. Bring up to a gentle simmer on medium low heat for just a few minutes, stirring frequently, until all the ingredients are mixed well. Taste the sauce at this point and check for needed salt and/or pepper.

lovely tomato basil cream sauce

If you find the sauce is either too thick, whisk in a little more milk; if too thin, add another tablespoon of cream cheese. This sauce is versatile and, if thinned with another ½ cup of milk or tomato sauce, could be a great topping for pasta as well. Bon Appetit!

-Nicole Marsh-Mueller loves to cook locally and organically for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller

summer shepherd’s pie

lovely shepherd's pie

When you think of a comfort food dish like Shepherd’s Pie, usually you think of it as cold weather fare. But when you have a nice heapin’ helpin of garlic scape mashed potatoes as leftovers and you also have a pound of local, organic ground beef thawed and ready to goin your fridge, the two just cry out in unison, “Shepherd’s Pie, please!” And with all the great early summer veggies out there to throw into the mix, if the day isnt too hot to turn on the oven, how can you resist?

Summer Shepherd’s Pie
serves 4-6
3 cups mashed potatoes
1 lb organic ground beef
2-3 garlic scapes
2 whole green onions
3 mushrooms
2 small carrots, diced into pea-size chunks
1/3 cup peas
tsp butter
¼ tsp garlic powder
¼ tsp onio powder
½ tsp paprika
2 Tblspn flour
2 Tblspn tomato paste
¾ tsp Worcestershire sauce
½ tsp balsalmic vinegar (optional)
1 cup organic beef broth

1. Preheat oven to 350.

2. While the oven is warming, brown your pound of meat over medium-high heat in a large frying pan.

lovely shepherd's pie

3. While meat is browning, put mushrooms, onions, and garlic scapes in your food processor or dice very fine (note: you can also slice your mushrooms thick and enjoy their taste and texture in the meal, but my husband doesnt like mushrooms so I ‘sneak’ them in this way).

lovely shepherd's pie

4. When meat is browned but not overly done, remove from pan and set aside. Return pan to medium heat, melt your tsp of butter and saute your mushroom, onion, and scape mixture until soft and fragrant, about 5-7 minutes.

lovely shepherd's pie

5. Add your peas and carrots. Saute, stirring often, for three minutes.

6. Return browned meat to the pan, and add all of the dry seasonings. Stir very well, and cook for three minutes.

7. Add tomato paste, Worcestershire sauce and vinegar, and stir well. Sprinkle the flour evenly over the contents of the pan and stir very well.

lovely shepherd's pie

8. Add your up of broth, bring contents just to a boil, and then reduce to a simmer on low heat. Simmer 15 minutes, allowing the meat to tenderize and the sauce to reduce.

9. While the sauce is reducing, warm your left over mashed potatoes in a large saucepan with just a dash of milk to make them spreadable but not liquidy.

lovely shepherd's pie

10. After 15 minutes, place the meat mixture into a medium casserole dish. Scoop or, if you are really fancy, pipe warmed mashed potatoes on top. Sprinkle with paprika and melted butter if you wish and bake for 30 minutes.

lovely shepherd's pie

11. Note: I have yet to make the “perfect” shepherd’s pie where the sauce did not bubble up over the mashed potatoes at some point. I find if I put in any less liquid than the amount listed above, the mixture gets dried out and isn’t tender and tasty. But we don’t mind, because it still tastes great!

lovely shepherd's pie

This meal takes a little effort, but it is well-worth it, friends. Serve this with some crusty bread and a side salad, or a dish of fresh, local strawberries from your loft box and you have a fabulous summer meal. Bon Apetite!

-Nicole Marsh-Mueller loves to cook locally and organically for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller