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Cook: Summertime Vegetable Salad


Remember that CSA I spoke of on Tuesday?  This is another gem to showcase the beauty of summer vegetables.  This salad is like biting into a summer garden (minus all the dirt and worms)!  I made this salad for a picnic we had a few weeks ago.  I like recipes that I can prep ahead of time and this one really held up.  The day before the picnic, I cut all the veggies, put them in separate bags, and kept them in the fridge over night.  I also made the dressing ahead of time.  The day of the picnic, I poured the dressing into the bowl, then opened up each bag and dumped it into the bowl.  On the day of the picnic, I had a salad ready to go in 2 minutes.  What surprised me most though, was that this salad was just as good the next day.  The vegetables used in this salad are harder and don’t get soggy after sitting in the dressing, so you could even make this a day ahead if you want.


Bonus: There is no mayo in this salad, so it can stand to sit out for a bit at your picnic!

Cook: Summertime Vegetable Salad


  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 1/2 tbsp honey
  • 3 garlic cloves, finely chopped
  • 2 limes, zested and juiced
  • 2 cans chick peas, drained and rinsed
  • 3 ears corn, cooked and removed from cob
  • 1 pint tomatoes, chopped
  • 1 medium zucchini, diced
  • 3 tbsp chopped fresh basil
  • 2 tbsp chopped fresh chives
  • salt and pepper to taste
  1. Prepare the dressing in the bottom of the bowl you will be serving the salad in. Whisk together olive oil, red wine vinegar, honey, garlic, lime zest, and lime juice.
  2. Add in chick peas, corn, tomatoes, and zucchini.
  3. Toss veggies to coat in dressing.
  4. Mix in basil and chives.
  5. Season to taste with salt and pepper.
  6. This salad keeps best covered in the fridge!
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Slightly adapted from How Sweet Eats

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Bake: Blueberry Zucchini Bread


I’m in love, I’m in love and I don’t care who knows it!  Can you name that movie?  It has to do with a large Will Ferrel in an elf costume. My fave!  No really though, I am in love, with my CSA.  I had been part of a CSA before, but I stopped doing it because I didn’t care for the quality of the produce I was getting.  This summer I joined Lancaster Farm Fresh CSA and it has been fantastic.  Not to mention the fact that I literally have to walk 1/2 block to pick up my share, I get a huge box of fresh veggies every week, along with fresh flowers, fruit, meat, bread, and eggs.  Sometimes I get so many veggies, I am not sure what I should even do with them.  Like when I had an abundance of zucchini and blueberries, this bread was born.


You don’t have to be part of a CSA to enjoy this bread, head to your local farmers market or grocery store, pick up your ingredients and start baking!

Bake: Blueberry Zucchini Bread


  • 4 eggs
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 cups shredded zucchini
  • 1 1/2 cups all purpose flour
  • 1 1/2 cup whole wheat flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3 tsp cinnamon
  • 2 cups blueberries
  1. Preheat oven to 350 degrees.
  2. Lightly grease 2 loaf pans.
  3. In a large bowl, mix eggs and vegetable oil until combined.
  4. Stir in sugars.
  5. Stir in shredded zucchini.
  6. In a medium bowl, combine flours, salt, baking soda, cinnamon, and baking powder.
  7. Gradually add flour mixture to zucchini mixture.
  8. Stir to combine
  9. Fold in blueberries.
  10. Divide batter evenly between the 2 loaf pans.
  11. Bake for 55-60 minutes or until a knife inserted in the bread comes out clean.
  12. Allow bread to cool completely on a wire rack.
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Adapted from My Baking Addiction

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Cook: Thai Noodle Salad


You guys, this is the best noodle stuff you will ever make.  And yes, I said noodle stuff.  I have had these noodles served hot with sliced steak on top or served cold with no added protein.  So its noodle stuff because it can be a salad or it can be pasta like.


I love the Asian flavors in this salad.  Usually I stick noodles with the Italian side of things, but this is something new and different for me.  Soba noodles are used to create this salad and I feel that also makes this unique. Every time I make this Tom thinks I have hidden something in them (like when I made parsnip fries).  I try to tell him that the Soba noodles are pretty healthy but I think he still thinks there is something hidden in there. Read the recipe below and see for yourself!



Cook: Thai Noodle Salad


  • 9 oz dried soba noodles
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 2 1/2 tsp red wine vinegar
  • 1/2 tsp salt
  • 1/2 cup chopped fresh cilantro leaves
  • 4 large green onions, sliced
  • 3/4 cup chopped peanuts
  • sesame seeds to garnish
  1. Prepare the soba noodles according to package directions. Be careful not to overcook. Allow to cool. (If creating a hot noodle dish, don't allow noodles to cool. Immediately toss with remaining ingredients).
  2. Meanwhile, in a large bowl, whisk together sesame oil, soy sauce, sugar, red wine vinegar, and salt.
  3. Add in cilantro, green onions, and peanuts.
  4. Toss noodles with dressing.
  5. Sprinkle with sesame seeds.
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Slightly adapted from Blogging Over Thyme

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Erin B in DC!



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