Summer Squash Pasta with Pesto

Zucchini Pasta with Pesto


If you’re going grain free or just want to add more veggies to your diet, this is the way to go.  All you need is a julienne attachment for your mandoline slicer.  If you don’t have a mandoline slicer, go get one!  Mine is a cheap slicer from Aldi, but it works wonders.

The Pesto can be used on pasta, corn on the cob, as a dressing for caprese salad, or even as an accompaniment to fish and meat.  The possibilities are endless!


For Summer Squash Pasta:

Summer Squash, washed and dried


For Pesto:

2 c. packed fresh Basil leaves, washed and dried

4 cloves Garlic, peeled

1/2 tsp. Salt

1/4 c. Pine Nuts

1/4 c. freshly grated Parmesan Cheese

1/4 – 1/2 c. Extra Virgin Olive Oil


For Summer Squash Pasta:

Slice both ends off of each Squash.

Using the julienne attachment on the mandoline slicer, slice Squash until you get to the center where the seeds are.  Discard the center.

Place julienned Squash in a colander and sprinkle generously with salt.

Soaked Squash

Set in the sink and let rest for 20 minutes.

Rinse with cold water, and squeeze out as much water as possible.

For Pesto:

Place Basil in a food processor or blender.

Pulse until well chopped.

Add Garlic, Salt, Pine Nuts, and Parmesan and blend until mixed.

With the motor running, slowly add Olive Oil until a thick paste is formed.

To prepare Summer Squash Pasta with Pesto:

Preheat a non-stick skillet over medium high heat.

Add desired amount of Pesto to pan, stirring until fragrant (approximately 30 seconds).

Add Summer Squash Pasta and briefly sauté until warmed through and well coated with Pesto (keep the sauté time short, in order to retain a bit of “crunch” to the Squash).

Serve warm.

The Pesto can be kept refrigerated for several days, or frozen for up to 3 months.  I usually make a large batch in the Summer and freeze it to keep me going through the winter.

Rye Pan Bread

Rye Pan Bread

This is a wonderful recipe that was influenced by my mother-in-law.  Cornbread is a wonderful, quick bread to have at a meal, but not always the healthiest option.  My mother-in-law got the idea to make a bread with rye flour, and we were amazed at the flavor and texture of the bread.  The rye flour still gave the bread a bit of “crunch” due to the bits of coarse grain in the flour, yet it still cooks up airy and moist.  This is a wonderful last minute accompaniment to any meal.


2 c. Rye Flour

1 tsp. Baking Powder

1 1/2 tsp. Salt

2 Tb. Olive Oil or Butter, melted

1 Egg

2 c. Half and Half


Preheat oven to 425 degrees.

Mix dry ingredients together.

Add remaining ingredients, and mix well.

Pour into a lightly greased pan (I use a cake pan) and bake for 30 to 35 minutes until a toothpick inserted comes out clean.

Serve with butter.  Lots of butter.

Easy Oven Baked French Fries

French Fries

This is one of the easiest, fastest, and tastiest recipes for oven baked fries.  They are actually crunchy!  The secret is in the egg white…


Russet Potatoes

1 egg white

Canola Oil

Salt, to taste


Preheat the oven to 425 degrees.

Peel and cut the potatoes into 1/2 inch thick fries.

Place cut fries in a bowl of ice water (This can be kept refrigerated until ready to use).

Drain and rinse the fries when ready to use.

Dry the fries.

Place the egg white in a large bowl, and beat until it is slightly frothy.

Frothy Egg White
Frothy Egg White










Add the fries, and toss to coat.

Line a cookie sheet with foil and pour approximately 1 Tb. canola oil on foil.

Add fries, and bake for 30 minutes, stirring halfway through.

Toss with salt, and serve.

You may also wish to add other seasonings.  One of my favorites is Emeril’s Bayou Blast seasoning.  Gives a bit of spicy flavor to the fries!