I have spent the past week or two experimenting, learning and cooking all the many things that can be done with squash. The squash and zucchini that we have been growing in our backyard turned out larger than expected and we have been trying to figure out ways to incorporate them into pretty much every meal. This past week has consisted of zucchini scrambles, zucchini noodles, squash stir fry, zucchini fries and zucchini bread just to name a few. It is always fun trying to find new ways to incorporate vegetables in unexpected ways!


After moving into our new house in SE Portland last September, I knew this summer would be one filled with home-grown tomatoes and hopefully a few other veggies. Our landlords were nice enough to build us a handful of veggie boxes in our backyard so it was really a no brainer. We planted a couple different types of cherry tomatoes, regular sized “early girl” tomatoes and a variety of peppers. Naturally, they all started to ripen at the same time so I’ve begun the next adventure of trying to figure out what to do with all this amazing fresh food! What better way to put tomatoes and peppers to use than some fresh salsa? There was no method to this madness, I must admit. I picked all the fresh tomatoes and peppers I could carry and broiled, steamed and peeled the peppers. I added a little lime, cilantro, salt and pepper and blended everything together. The end results was delicious! Next time around, and there will definitely be a next time, ill probably make it a bit spicier. But I’ve come to the conclusion that its pretty hard to mess this stuff up! Salsa was a success!

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Taste of Italy

Last Thursday, the Senior nutrition dietetics students and I took over Pangea cafe in the Memorial Union for one day. It was a great experience and a lot of fun!