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Corn Fritters with Homemade Salsa and Zucchini Pizza Boats

Katie:  Even though I’m not getting paid to be an OT yet, one of the bonuses at my fieldwork site this summer has been having colleagues who occasionally bring in vegetables from their gardens to share.  I love using fresh seasonal vegetables for cooking.  Here are two of the creations I’ve made with these vegetables recently: 

I made corn fritters based on the Cooking Light recipe I’ve posted previously, but topped them with an improvised salsa this time using tomatoes from our balcony garden.  They were a great summer meal! 


Using some gigantic zucchinis that I got at work, I decided to try these Zucchini Pizza Boats.  I followed the recipe as written, with the exception of adding some shredded cheese. 

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They were pretty easy to make, and tasted delicious! 



Slab Apple Pie

Matthew:  I spent a beautiful fall Sunday at the apple orchard and wanted to use the apples right away for some baking.  I opted for a slab pie, which is sort of like a really big turnover.  And, by really big, I mean that I used 3 sticks of butter and 15 apples!  The pie weighed in at about 6.5 pounds.  I’ll be sharing this with all my friends and probably freezing some too.  For the recipe, I followed the crust and baking instructions from this Smitten Kitchen recipe and just filled the pie with 15 thinly sliced apples, mixed with 1 cup brown sugar, a good sprinkling of cinnamon, and a dash of nutmeg.  The pie turned out really well.  I think the crust-to-filling ratio is good and I like the extra glaze that goes on top.


Hello!  This blog is a place  for the Ziehr family to share recipes, meal ideas, pictures of food, and anything cooking related.