Chew on these stories...

Evolution has blessed the human race (in general) with the dentition and a stomach that can handle meats as well as veggies. As much as I love a thick steak or a juicy pork chop, there are times when I crave vegetables, and vegetables alone. I'm keen on the versatility of zucchini, and when I'm looking to get my fill, the grill is a great way to do it. By using a garam masala grill rub and then dressing with the subtle bite of a tangy yogurt-curry sauce, a simple side can be elevated to main-course status if the summer heat leaves your appetite insisting on satiation without the lethargy.

Beta recipes are my own experiments that I've only tried once. Usually palatable, they often could be better with a little tweaking - So please do, and let us know what works!

Hot on the heels of the zucchini coming in, our garden has blessed us with enough butternut squash that I can afford to be a creative with minimal regret if I happen to screw something up. With this particular experiment, I'm pleased to say that ain't what happened. For this recipe, the perfect amount of char is applied to two-bite fingers of roasted squash that have been swaddled in bacon. To finish,…

Those jumbo zucchinis that seem to be good for nothing but baked goods are always welcome in my kitchen. I like to let a few get out-of-control on purpose, just so I can heat up the house to make one of my all-time favorite baked goods: a Zucchini Chocolate Fudge Cake. This simple, yet decadent snack cake is a full pound of vegetables incognito; buried underneath a crispy-crunchy layer of vanilla sugar, melted chocolate and pecans. Is it good for you? Is it doing nutritional disservice to the zucchini? When it tastes this good, who cares? If there was ever a reason to plant a garden, this is it.