Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Tuesday, June 15, 2010

baked spinach and artichoke spread

here is another way to offer a fresh summer appetizer made from ingredients from the herb garden.  i chose to use chives, basil, and italian parsley in the standard mixture. first, choose a one quart baking casserole for the recipe.  next, thaw and reduce liquid from a small size box of frozen spinach.  drain a small can of artichoke hearts.  chop them if they are not bite sized.  mix these two ingredients in a bowl, and add 8 ounces of shredded mozarella cheese, and either one cup of plain yogurt or one box of low fat cream cheese. add selected herbs, along with sliced green onions and diced red pepper.  i also added some sliced black olives on top for decoration.  bake this casserole for 25-30 minutes in a 350 degree oven.  serve this casserole while warm along with crispy toasts, bagel crisps, crackers, or breadsticks.

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