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New Adventures: The Best New Recipes I Tried in July

Published on July 31, 2015 By Emily. Updated on July 31, 2015

Boiled Zucchini Salad with Tuna

boiled zucchini and tuna

I confess: when my mother-in-law told me about this recipe, I didn’t really know what all the fuss was about.  But a couple weeks ago, Brian and I gave it a try and it was awesome.  In some ways, it’s not the more earthshattering idea ever; it doesn’t even look like much.  On the other hand, it’s incredibly simple and with very little effort you can have a delicious meal that makes use of the abundance of zucchini available this time of year.  It’s also a recipe that is very variation-friendly.  We didn’t have capers on hand, so the first time we made this recipe Brian substituted diced spicy pickles.  It was great.  The second time around (looks like this recipe is going to become a staple), we used diced pickled okra, which was also pretty great.  Also, tuna in water is pretty darn good if you don’t have tuna canned in water.

Get the recipe: Boiled Zucchini Salad with Tuna from Lidia Bastianich

Tomato Pesto Frittata



I made a bunch of alterations to this recipe based on what I had, but this recipe encouraged me to do a couple things I’d never tried before, despite the fact that I make frittatas all the time.  The first new addition was pesto.  I used some of my frozen spring greens pesto, instead of basil pesto, and it worked great.  I’ve also never added tomatoes to my frittata, but the topping the eggs with slices worked and tasted much better than I anticipated.  I’m looking forward to making this one again.

Get the recipe: Tomato Pesto Frittata from Martha Stewart

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In January I decided that one of my "deliberate" s In January I decided that one of my "deliberate" sub-goals for 2021 would be to figure out the best pizza dough recipe and topping combinations for my family. We've had pizza night on the menu for a long time, but I knew that I could improve the pizzas that were coming out of my oven. Each week (or so) I've been sharing in my Stories the pizzas I've made with various stores and toppings. I am eight weeks in I've already learned a lot about technique and what I prefer in a pizza crust and toppings. I'm also looking forward to seeing what the rest of the year will hold in my pizza making studies. Check out my highlights for all the pizzas so far!
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New on the blog: my 8 favorite recipes I made in 2 New on the blog: my 8 favorite recipes I made in 2020. This post has ideas for every meal and features recipes from @bonappetitmag, @kingarthurbaking, @budgetbytes, @markbittman, @smittenkitchen and @wholefully.
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Apparently, in the weirdness that is 2020, posting Apparently, in the weirdness that is 2020, posting to my Instagram feed was one of the things that didn't make the cut. There are more items than I'd prefer in that category, but recently I've felt like I'm beginning to get my feet firmly planted beneath me again. This fall was so busy with learning how to teach remotely and parent 2 children well. I don't anticipate that life will ever feel not busy, but I've been able to carve out some time lately for activities I've been missing. Making bread is one of those activities. Hopefully, more posts in the feed will be more frequent going forward. 
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For last month's #RelishmentBakes challenge I made For last month's #RelishmentBakes challenge I made apple turnovers with puff pastry from scratch. I am so pleased with how well they turned out and proud of myself for tackling puff pastry.  Get all the details at the link in my profile. Next month's challenge is coming soon!
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This weekend's weather was amazing and my family e This weekend's weather was amazing and my family embarked on the only way to kick off fall: we went apple picking at Jaeschke Orchards in Adams.  The parking lot was full, but out in the orchard we hardly came across any other groups.  The trees were heavy with apples and we quickly filled our bag. Looking forward to apples for snacks, pie, crisp and turnovers in the coming weeks.
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