Ham and Asiago Bagel Sandwich

SO....Here's the latest.

After spending hours in the garden - mostly harvesting - I can't help but try and create the most delicious sandwich with veggies from the backyard! It's simple and I'm so excited to share. Enjoy the savor of this flavorful summer sandwich.

Asiago Cheese Bagel - toasted

Honey Glazed Ham

Amerenian Cucumber


Pepperjack Cheese



Sundried Tomatoes (homemade)




Toast the bagel, spread with mustard, butter and mayo, and add the rest! It was divine and everything was from the garden except for the mushrooms and ham.



Chocolate Chocolate-Chip Zucchini Bread

This Chocolate Chocolate-Chip Zucchini Bread is absolutely delicious. I bake with whole-wheat flour, which definitely makes a difference in batter consistency. If I don't add a little bit more oil or take it out early then it tends to be a bit dry - but hey! It's on the healthy side, right? Enjoy.

2 1/2 cups all-purpose flour

1/2 cup cocoa

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 1/2 cups sugar

3 eggs

1 cup olive oil

2 tsp vanilla

2 packed cups grated zucchini (don't peel it)

1 cup chocolate chips

Preheat oven at 350 F. Spray two 9x5 inch pans with nonstick spray.

In a large bowl, stir together flour, cocoa, baking soda, baking powder and salt. In a medium bowl, beat the sugar and eggs until light and fluffy. Add the oil and vanilla. Add to the dry ingredients along wit the zucchini and chocolate chips. Stir just until combined, and divide between the loaf pans.

Bake for 50-60 minutes, or until tops are cracked and springy to the touch. Makes 2 cakes.

Adapted from: Food Network


HOMEMADE Sundried Tomatoes

I guess you could call this my "earthy" side - but I needed to find a way to make my own Sundried Tomatoes. My husband and I LOVE them and put them on almost anything; sandwiches, pasta, etc.

I'm not kidding. Do you KNOW how much Sundried Tomatoes cost these days? Too much and I love them too much to go without. SO, I pulled out my homemaking skills (which need some refining) and decided to DIY.

I have a MASSIVE garden with tomatoes that grow like ant farms. Result? Free tomatoes. That part was easy. I slice them length-wise and place them in a food dryer, on high, for 24 hours. Once complete, I bag them up in a large ziploc bag (I prefer the kind with the zipper. I hate trying to line up the zip lines!) When the craving arrives I grab a pint sized jar, fill it with some sundried tomatoes, add olive oil until it barley covers the top of the tomatoes, finishing it off with my own seasonings - basil, crushed garlic, salt, pepper, and marjoram.


The end product must be perfectly dry but not crispy, with no inner moisture in order to avoid bacteria growth. Oil-packed sun-dried tomatoes with fresh herbs or garlic added must be refrigerated.