Veggie-stuffed zucchini boats

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Last summer and fall I struggled with my zucchini plants, and if you’ve been a regular reader of the blog, you may remember that my first *perfect* zucchini was followed by months of disappointment in which none of my zucchinis grew to maturity. This year started out much better, with my zucchini plants growing happily in their raised bed home and producing an abundance of vegetables. Finally, I seem to be getting that bumper crop that I have heard so many other food growers talk about! This means that in addition to the piles of fried zucchini squash blossoms I ate last year, this year I’m able to enjoy meals made with the actual zucchini from my garden.

Growing zucchini can be a challenge

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Stir-fried cabbage and bok choy

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Stir-fried cabbage and bok choy

Many of us have been doing a lot more cooking now that we’re observing some level of lockdown and social isolation. Whether you’re working from home, out of work, currently on furlough, or newly retired, you may have found yourself eating home-cooked food more often than usual. Although I cook on a regular basis, having to cook 3 times a day most days has been wearing on me (as I’m sure it has for many of you who are now cooking more than usual!) For that reason, I’ll be publishing a series of blog posts every Friday this month that focus on making quick, healthy dishes that even mediocre, reluctant, or bored-with-the-usual cooks can easily create. Looking for something new to add to your repertoire? Then keep reading!

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Honey-roasted carrots with sesame seeds

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Honey-roasted carrots with sesame seeds

This is one of my go-to quick and easy recipes for busy weekday nights. My kids love it, and it goes from the oven to the table in about 20 minutes. If you have kids who aren’t crazy about vegetables, this one might win them over with its sweet and salty taste. It goes well with rice and chicken, fish, or potatos. Alternatively, use it to add a light and sweet balance to heavy entrees. You can also make it a day ahead of time.

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