A Steady Home

  Zucchini Apple Pie Filling When the zucchini harvest comes in, it always seems like there’s  way more than we know what to do with . Sure, zucchini bread, muffins, and grilled slices are classics—but what if I told you that zucchini can step in as the star of one of your favorite desserts? Enter:  Zucchini Apple Pie Filling . This recipe is one of those delightful kitchen tricks where you can take humble zucchini and turn it into something extraordinary. When peeled, sliced, and cooked with warm spices, sugar, and a splash of lemon juice, zucchini magically transforms into a convincing apple substitute. Nobody will guess your pie is secretly packed with garden goodness—they’ll just ask for seconds. The best part? You can use this filling for pies, crisps, cobblers, or even spooned over pancakes and ice cream. It’s a clever way to stretch your zucchini harvest and tuck away jars of cozy, spiced sweetness for fall and winter baking. Give it a try—you might find yourself p...

 It’s ZUCCHINI season! That means there is so much extra zucchini floating around, you really need to find different things to do with it to keep yourself sane. I was gifted HUGE zucchinis and I’m over here trying to make room in my fridge for other food. So, I decided I’d try something new - an ‘apple’ pie made from zucchini… it’s worth a shot! Ingredients For the "apple" filling   8 cups peeled, seeded, and thinly sliced zucchini 2/3 cup lemon juice 1 cup granulated sugar 1/2 cup brown sugar 1 tsp ground cinnamon 1/2 tsp ground nutmeg   For the crumble topping   1/2 cup all-purpose flour 1/2 cup old-fashioned rolled oats 1 cup packed brown sugar 1/4 cup cold, cubed butter 1 tsp ground cinnamon Pinch of salt   Instructions Prepare your zucchini.  Use a large zucchini (at least 12 inches long) for best results. Peel the zucchini, cut it in half lengthwise, and scrape out the soft, watery core and seeds using a spoon. Thinly slice the remaining firm zucchini...

  CSA Surprises and Aloo Baingan Sabzi: Bringing Honeymoon Flavors Home Every Thursday, our CSA bag is picked up, filled with goodies like a colorful, edible puzzle. Fresh potatoes, leafy greens, tomatoes, eggplants—so many vegetables bursting with possibility… and also a little intimidation. I love supporting our local farm, but sometimes I look at that box and think,  What on earth am I supposed to make with all of this? Last week was one of those weeks. We had a couple of gorgeous eggplants and potatoes staring at me. I hate wasting food, so I started searching for inspiration and stumbled upon a recipe for  Potato and Eggplant Curry (Aloo Baingan Sabzi) . The moment I saw it, I knew: this was it. As I sliced the potatoes and eggplant, I couldn’t help but think about our honeymoon. We had stumbled into this cozy little Indian restaurant, and it was my husband’s first time trying Indian food. I remember holding my breath as he took his first bite of curry—then watching ...

  The Banana Situation I have a weakness. Not for chocolate or cheese—though those are close runners-up—but for a good produce sale. So, when bananas were marked something ridiculous ( five pounds for $2.50) , you better believe I walked out of the store with a sack of yellow optimism slung over my shoulder like a victorious jungle explorer. Now, I had the best intentions. Smoothies! Cereal toppers! Healthy snacks! But even with the best-laid plans, there are only so many bananas one person (or two) can eat before they start to resemble sad, brown-spotted reminders of good intentions. That’s when the Small Batch Banana Muffins came to the rescue. These muffins are perfect for those three or four bananas that sneak past their prime. And when I say “perfect,” I mean moist, fluffy, warm-out-of-the-oven comfort . I doubled the original recipe to make 12 muffins, because let’s be real—I had a lot of bananas and not enough freezer space. 🥣 Small Batch Banana Muffins (Double Batc...