How did it get to be June already?  That’s just crazy talk.  It’s zucchini season (at least by me in CT) and I’m constantly looking for ways to cook with this versatile veggie.  My favorite way is to add them to a cake, like these amazingly delicious Zucchini Spice Bars.  Moi, prefers sweets?!  (Picture Miss Piggy instead of bad grammar for that please.)     😉  Today, I’m using them in a savory dish and they are amazing. These zucchini fritters are pan fried and have a Mediterranean flare from all the wonderful herbs, feta cheese, and lemon flavors. Zucchini Fritters Recipe (Makes …

Is everyone in detox mode after overeating over the holidays?  After all, bathing suit season is right around the corner.  It’s been on my mind too and I thought you might feel the same.  I’m kicking the healthy lifestyle into high gear, including some healthy eats, like these eggplant and asparagus stacks. These roasted veggies are stacked with layers of a lemony ricotta cheese and topped with mozzarella cheese. Eggplant And Asparagus Stacks Recipe (About 4 servings) Ingredients: 1 large eggplant 16 asparagus spears (about 1 and 1/2 pounds) 2 tablespoons olive oil 1/8 teaspoon salt 1/8 teaspoon ground black pepper 1 container …

It’s a Wednesday in February and I’ve got nothing.  It happens.     😉  If you’ve got something exciting going on then please share it.  I’ll live vicariously through you.     🙂  Even if I don’t leave you with a funny story or a thought provoking question, hopefully you’ll take away this healthy vegetarian recipe. These cakes are made from chickpeas and loaded with lots of Indian seasoning and herbs. Chickpea Cakes Recipe (Makes 11 cakes) Ingredients:  2 slices hearty white bread, torn into pieces 2 large eggs  4 tablespoons olive oil (divided per the directions)  1 teaspoon garam …