AS A NEW BRIDE living in Reno, Nevada 20-some years ago, I started collecting recipes for zucchini because our huge garden produced giant zucchini every summer.
Zucchini Sausage Lasagna—the main course for my favorite meal—is handwritten in the little notebook I started back then. And we still enjoy it! I like to serve it with Dilly Romaine Salad, Cheddar Olive Loaf and Best-Ever Chocolate Cake.
Most people think they won’t like lasagna made with zucchini until they try it. These same people often ask for the recipe after they taste how good it is.
Our family eats a lot of salads, and I try to vary them so we don’t get bored with the same old thing. My husband, Tom, and I have two sons—James and Richard—and a daughter, Holly.
Dill Perks Up Dressing
I’ve found that homemade dressings, like the creamy dill blend for Dilly Romaine Salad, are really easy to concoct. Dill says summer to me. Often, I’ll chop up dill pickles and add them to any salad for extra crunch and flavor.
Cheddar Olive Loaf adds a special touch to a meal. This delicious, moist bread smells wonderful while it’s baking…and it’s convenient, too, since you make it in a bread machine.
I love playing around with my bread machine. I’ve found that most of the time you can add extra ingredients to a basic bread recipe with good results. The most important thing to watch for is the dough consistency. It shouldn’t be too stiff or too soft.
The recipe for old-fashioned, delectable Best-Ever Chocolate Cake was given to one of my friends by her grandmother. I was thrilled when she shared it with me.
The cake is rich and chocolaty without being too sweet. It’s good all by itself, but I think the fluffy chocolate frosting (a family recipe from another friend) makes it even better. Like the cake, it’s not overly sweet.