This side dish for dinner is perfect for any party or gathering. Everyone will absolutely love these potatoes.
Cultural Fact: According to the Idaho Potato Museum, the average American eats about 124 pounds of potatoes per year while Germans eat about twice as much.
It’s that time of year again to get your squash on. And if you’re like me, and forgot to harvest your squashes from the garden, you have obnoxiously large zucchini.
Seriously. Look at that monster. Just a tip! If you can pierce the skin easily with your fingernail the zucchini is still fine. If it’s super tough there’s a chance you let it grow too long. When they’re tough like that I’ll make zucchini bread with it but I wouldn’t use it in a recipe like this one.
Fun Fact: The Guinness World Record for zucchini length is 2.52 m (or 8ft 3.3in), measured in 2014 in Canada.
This salad is a simple, but filling meal that’s good for your heart, good for your wallet, and good for your tummy.
Fact: The liquid from chickpeas (other legumes as well) is called aquafaba, meaning “water-bean”. Aquafaba acts similarly as egg whites and you can make things like meringue with it.
I was honestly surprised at how easy it was to make amazing tomato sauce. Rago and Prego have nothing on homemade sauce.
This is also the recipe I used when learning how to can. Canning is a little scary because nobody wants botulism, but if you make sure to do it correctly canning is really rewarding. My source for correct canning procedure comes from here. Obviously if you’ve never canned before please read up on it independently as it’s very easy to do improperly.
Canning Fact: The canning process changes lycopene in tomatoes to a more usable form for the body to utilize. Lycopene is a pigment found in many red fruits and vegetables. It is an antioxidant that helps protect cell damage and there is research suggesting it helps prevent some cancers.