This recipe comes from Pete Peterson, owner of the famed Tapawingo restaurant in Ellsworth. The establishment may be closed but Pete’s fabulous recipes live on.
Tomato Galette
Lemon Chickpea Orzo Salad
Fresh, colorful, and easy to make, this summer chickpea salad combines cucumber, tomatoes, avocado, and fresh herbs with a light lemon dressing. Created by Carol Bell, registered dietitian at Table Health in Traverse City, this refreshing recipe makes a delicious plant-based side dish for any occasion.
Zucchini Parmesan Sticks
When you have zucchini coming at you faster than you can say “Summer is halfway over!” then you must make this healthy, delicious snack.
Zucchini Carrot Bread
The addition of carrots to this zucchini bread give it a nice bit of color and flavor.
Zucchini Bacon Cheese Fritters
Zucchini fritters get dressed up with bacon and cheese. Late summer comfort food at its best!
Cast Iron Blueberry Cobbler
When blueberries are calling out for an easy summer dessert, this cobbler is all you need.
Chocolate Chip Zucchini Cookies
A great way to sneak in some veggies. These cookies are moist and delicious.
Easy Pickled Vegetables
Crisp, tangy, and colorful, these easy pickled vegetables are the perfect way to brighten up any meal. With just a quick brine and your favorite veggies, you’ll have a versatile snack or side ready in no time great for sandwiches, salads, or straight from the jar.
Summer Vegetable Frittata
A frittata is an excellent choice for a healthy, fast supper or weekend breakfast.
How to Make Sauerkraut
Before modern day canning techniques became a ritual in home kitchens in bygone days, most of our American ancestors utilized the process of lacto-fermentation.
