Zucchini Fritters

If you are a gardener, you are officially approaching the season of produce, produce, and more produce.  So much produce that you don’t know what to do with it.  Cucumbers, tomatoes, lettuce, Swiss chard, zucchini, the list goes on.  At the very least this quick recipe for zucchini fritters, or pancakes, should help take care of some of that extra zucchini that you don’t know what to do with!


Zucchini Fritters
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  1. 2 cups zucchini, peeled and grated
  2. 1 tbsp salt
  3. 1 egg
  4. 2 tbsp flour
  5. 1 tbsp goat’s cheese
  6. 2 tbsp ricotta
  7. ¼ tsp freshly ground pepper
  8. 1 tbsp canola oil, for frying
  1. Place zucchini in a colander and sprinkle salt all over and let sit for 20-30 minutes to drain.
  2. Once you are ready to make the fritters, squeeze as much water as you can from the zucchini. Place in medium bowl.
  3. Add egg and mix thoroughly. Add ricotta and crumble the goat’s cheese as you add it to the mixture. Combine well.
  4. Add the flour and grind some fresh pepper into the mixture. Stir until well combined. The mixture should look like pancake batter.
  5. Heat pan over medium heat and pour oil into pan once it’s hot.
  6. Spoon the mixture into the pan to make approximately 2" diameter cakes in the pan. Fry until they are golden brown (about 3-4 minutes). Flip and fry until the other side is golden brown. The fritters will be nice and moist, so as long as they are golden brown, you don't have to worry about them being cooked through.
River City Cookery http://rivercitycookery.com/
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25 Ways to Eat More Tomatoes

The garden tomatoes are here! Can you hear our cheers through your computer screen?

We’ve been able to pull the first few vine ripe tomatoes out of the garden but we have many, many more green ones that are just waiting to ripen. Sure enough in a few weeks time we’re going to have more tomatoes than we know what to do with. 

If you’re like us and you have a hundred in your garden or just want to take advantage of the super affordable tomatoes in store during this time of year, we have you covered. We collaborated with some blogger friends to bring you 25 ways to eat more tomatoes!

25 Ways to Eat Tomatoes


Quick Heirloom Tomato Salad – Eye Candy Popper

Summer Bounty Grilled Panzanella – The Grey Bell

Roasted Tomato and Olive Panzanella – Sugar Love Spices

Tabouleh – Bon Appet’Eat

The Perfect Simple Tomato Salad – My Kitchen Love25 Ways to Eat More Tomatoes 

Canning & Preserving

How to Peel a Tomato for Canning – The Rustic Wife

Simple Roasted Tomatoes – Homemade and Yummy

Green Tomato Chow – My Island Bistro Kitchen

Oven Roasted Tomatoes – Cookery Nation

Moms Chili Sauce – The Rustic Wife

Oven Roasted Heirloom Spaghetti Sauce – Eye Candy Popper

25 Ways to Eat More Tomatoes

Condiments & Sauces

Fresh Salsa – River City Cookery

Classic Tomato Sauce – Earth Food and Fire

25 Ways to Eat More Tomatoes

Lunch or Dinner

Vegan Scalloped Tomatoes – The Taste Space

Roasted Tomato Basil Soup – The Food Blog

Summer Tomato Pasta – My Kitchen Love

Sausage and Eggplant Bucatini with Fennel Tomato Sauce – Diversivore

Roasted Fingerling Potatoes, Radish and Red Onion in Tomato Vinaigarette – The Yum Yum Factor

Easy One-Pot Classic Ratatouille – Bacon is Magic25 Ways to Eat More Tomatoes

Try Something New

Polenta Tarts with Honey Roasted Tomatoes – Beth Dunham

Catalan Tomato Bread – Bacon is Magic

Tomato Bruschetta – Kitchen Uncorked

Spicy Tomato Cobbler – Joe and Sue

Aged Goat Cheese Tomato Tart – Sugar Love Spices

25 Ways to Eat More Tomatoes

We hope we’ve inspired you to eat more tomatoes! Please share your favourite ways to eat tomatoes in the comments below. 

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Pecan Cranberry Granola Bar

Pecan Cranberry Granola Bars

It’s hard to imagine that in just a few short weeks, school will begin, along with numerous other activities, and time for preparation will cease to exist.  You can’t help but ask yourself, what happened to my summer?!  This granola bar is a great option to have on hand when planning lunches or when you need a quick and easy snack.



Pecan Cranberry Granola Bars
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  1. 2 cups large flake oats
  2. 1 cup puffed rice cereal (i.e. rice crispies)
  3. 1/4 cup shredded coconut
  4. 1/3 cup dried cranberries
  5. 1/3 cup sliced almonds
  6. 1/4 cup unsalted butter
  7. 1/4 cup honey
  8. 1/2 cup brown sugar
  9. 1/2 tsp salt
  10. 1/2 tsp vanilla
  1. Lightly grease a 9x13 pan.
  2. Mix together oats, cereal and coconut in large bowl.
  3. In a pan over medium heat, melt butter. Add honey, brown sugar and salt. Stir to combine. Wait for the mixture to come to a full boil and then let it boil for 2 minutes and 15 seconds. Turn heat down to prevent it from overflowing, but maintaining the boil.
  4. Pour hot mixture over oats. Stir together until the oats mixture is completely coated. Here, you can add in the pecans and the dried cranberries to your mixture before pressing into your pan. Press firmly, so they don’t fall apart when you cut them.
  5. Place in fridge for 20 minutes, or until ready to serve.
River City Cookery http://rivercitycookery.com/
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Whole Wheat Raspberry Muffins

It’s only the beginning of August, but back to school is already on our mind. 

Back-to-school time brings full days, busy nights, and struggles with getting nutritious foods on the table and into lunch boxes. We’ve all been there, but experience has shown us that just a little bit of planning ahead will help you keep on top of things.

One of our favourite make-ahead snacks are muffins, and these whole wheat raspberry muffins are sure to do the trick. These muffins are a simple and delicious snack packed full of fibre and fruit, to help keep you fuller longer. 

Whole Wheat Raspberry Muffins

We really like this recipe for a number of reasons. Fresh berries, when not in season, can be a fortune and this recipe works well with fresh or frozen berries. It’s also very quick to throw together and we include common kitchen ingredients. 

Look no further for your go-to back-to-school muffin!

Whole Wheat Raspberry Muffins
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  1. 6 tablespoons butter or margarine, at room temperature
  2. ¾ cup sugar
  3. 2 large eggs
  4. 2 cups whole wheat flour
  5. 2 teaspoons baking powder
  6. ¼ teaspoon salt (if you use unsalted butter or margarine, increase to ½ teaspoon)
  7. ½ cup milk
  8. 2 teaspoons vanilla
  9. ¼ teaspoon almond extract
  10. 1 ½ cups raspberries, fresh or frozen
  11. 1 tablespoon sugar, mixed with ½ teaspoon cinnamon (optional)
  1. Preheat oven to 375F. Grease, or line your muffin tins.
  2. Sift together flour, baking powder and salt in small bowl and set aside.
  3. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time - beat well after each addition.
  4. Add dry ingredients to butter mixture and beat well. Stir in the milk and both the vanilla and the almond extracts. Mix till smooth. Stir in the berries quickly.
  5. Fill the muffin tins about ¾ full. Sprinkle with cinnamon sugar, if using.
  6. Bake for about 25-30 minutes, until golden brown. Cool in the pan for 10 minutes before removing them.
Adapted from King Arthur Flour "Our Favorite Blueberry Muffins"
Adapted from King Arthur Flour "Our Favorite Blueberry Muffins"
River City Cookery http://rivercitycookery.com/
Whole Wheat Raspberry Muffins

This back-to-school season we hope to bring you nutritious, time saving recipes that are sure to please everyone in your family! Follow along this fall as we share our favourites.

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Overnight Pizza Crust

Overnight Pizza Crust

This overnight pizza crust is a great potential time saver, if you are like me and you like to meal plan as much as you can.  The dough can easily be made one day ahead and left to sit till you’re ready.  You can even freeze it for use at a later time.  

And when it comes to toppings?  You can literally put anything you want on it.  Change up the sauce and use pesto instead of regular tomato sauce.  Do an all veggie pizza with some great fresh produce from your garden.  Do an all meat pizza for those who don’t seem to enjoy the veggies as much as you might.  Do both so you can please everyone!  Top with spinach, while it’s hot out of the oven, to get an even fresher pizza.  Just a few ideas to get you thinking…

Overnight Pizza Crust
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  1. 1 cup whole wheat flour
  2. 1 cup all purpose flour
  3. 1 cup semolina
  4. 1 ½ tsp salt
  5. active dry yeast
  6. 2 tbsp olive oil
  7. 1 ¼ cup warm water, not hot
  1. ½ - ¾ cup tomato sauce
  2. 2 cups assorted veggies: green/red peppers, red onion, tomatoes
  3. 2 cups mozzarella cheese, grated
  1. Fit an electric mixer with a dough hook. Combine all dry ingredients in the bowl of the stand mixer. Mix until all ingredients are combined. Add the olive oil and pour the warm water in a steady stream.
  2. Once all the ingredients are in the bowl, increase the mixer speed and knead for 2 minutes.
  3. Cover and let rise for 45 minutes.
  4. Flour your work surface and hands WELL.
  5. Turn out the dough onto the surface and fold in thirds, like you would a letter.
  6. Turn and fold again in thirds. Place the dough back in the bowl and let it rest overnight until you are ready to use it.
The next day
  1. Preheat oven to 450F. Grease a cookie sheet to make a rectangular pizza, which is great for a crowd.
  2. Have a well floured work surface ready for the dough. Turn the dough out onto the surface. Flour the dough well and begin to stretch or roll. You can begin this on your work surface, and finish it in the pan.
  3. Bake for 15-20 minutes. You want the cheese to be nice and bubbly and the crust to be golden brown on the edges. You can also check the bottom carefully by lifting up a corner with a spatula.
  1. You can top this pizza with pretty much whatever strikes your fancy. Veggies from the garden, deli meats, Italian sausage, many kinds of cheeses...let your imagination go wild!
  2. Feel free to also cut the dough in half once it's made, so you can make two thinner pizza crusts instead of just one thicker crust.
Adapted from King Arthur Flour
Adapted from King Arthur Flour
River City Cookery http://rivercitycookery.com/
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