Patty Pan Squash Salad

patty pan

 Patty Pan Squash Salad is my newest creation from this weeks CSA!

 I adore trying new recipes and am challenging myself to make up something new every week!

Patty Pan is a yellow squatty looking squash with similar taste and texture to it’s cousin the yellow aka summer squash.

The combo of the textures and flavors make this a winner.

Perfect addition to any summer meal.



You are Welcome!

Patty Pan Squash Salad

yep, it was a hot salad and oh my it was awesome!!

And comes together in under 15 mins, doesn’t get much easier than that!!

Shout out to the amazing Wild Pilgrim Farmstand for all the veggies!

Ok back to the creation.

Patty Pan {squash} Salad

3 patty pan squash, washed and cubed

1/2 large Vidalia (sweet) onion, chopped

1/2 pint grape tomatoes, cut in half

1 T olive oil

fresh thyme, chopped

 1 -2 splashes balsamic vinegar

1 T feta cheese (trying to eat super healthy so feel free to add more or less)

Heat oil to medium/high saute onion for 2-3 mins, add squash, cook for apx 7 mins until the squash start to have a little color.

 Then add fresh thyme, salt & pepper to taste.

Just before serving add tomato, splash of balsamic, &  top with feta.

I am LOVING having the CSA box from Wild Pilgrim Farm 

look  for weekly veggie post throughout the summer

xoxo, Mama Bird


perfect {Southern} green beans

green beans

These are the most perfect Southern style green beans you have ever had!

And when you see how easy they are to prepare you will want to make them every night!

So I started with a big bag of “half runners” the Southerners favorite style bean.


snap the ends

break into pieces

set aside

get out a large pot and  cut the fat off the ends of a couple of pieces of bacon  (apx 4 1/2 inch pieces)

toss in pan with a tablespoon of olive oil

turn heat to high

chop up a Vidalia (sweet) onion and toss in

allow the bacon fat to render out apx 3 to 5 mins

toss in beans

the pan should be very hot

stir beans around so that they get all incorporated in with the oil add salt, pepper & garlic powder

cook for apx 7 mins

cover with lid and turn the heat off

leave coverd for 1 hour

when you are ready to serve you may want to re-heat

These beans are so tasty theyare not cooked to death but still have that Southern taste while holding shape and tasting great!!

Everyone will LOVE!!

Summer Veggie Pie

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For the last family gathering I thought I would take something fresh from our garden. And boy was it a hit!

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 Veggie Pie

1 heaping tablespoon Perfect Pesto 

1 zucchini, sliced thin

1 yellow squash, sliced thin

1 Vidalia onion, sliced in rings

1 large heirloom tomato, sliced

1 cup mayo

1 cup cheese  (I used cheddar for this as it is what I had on hand swiss is really good too!)

fresh basil, apx 4 leaves chopped

lemon zest

juice from half lemon

Start with a prebaked pie shell. Allow to cool and put a heaping tablespoon of fresh pesto, spread all around pie shell. (You will be amazed how much flavor this adds to the dish!) While shell is cooling slice zucchini and squash and place in oven safe dish and roast on 350 for 8 mins. This just makes veggies tender and also removes some of the moisture they produce when they cook. lay them on a paper towel to remove any extra moisture so you don;t have a soggy pie! Then layer zucchini, squash, tomato and onion. Make topping mix cheese, mayo, lemon juice, zest and spices and spread over top. Bake 350 for 30 mins. or until golden brown. Allow to cool a little prior to cutting. It’s so YUMMY!!!

xoxo, Bird

Spring Veggie Quiche


Quiche is one of my favorite things! Pair with a big green salad and some fresh fruit, YUM! Quiche is super diverse, you can put almost anything you can think of in it and it works! Today’s quiche is so quick and easy! I used all the fresh veggies I had in the fridge, tossed with a little egg mixture and bake! Remember, anything goes, use your favorite and ENJOY!!


1 pie shell ( I use the roll out kind, I think it’s perfect and easy!)

1 T whole grain mustard

4 extra large eggs

1 1/4 cup half and half

1 huge handful (apx 1 cup packed) fresh spinach

2 Roma tomatoes, seeded & diced

mushrooms, sliced

1 cup grated swiss cheese

Roll out pie shell as directed, spread mustard on bottom of pie shell; mix eggs, cream and salt & pepper to taste. Add veggies and cheese, pour into pie shell, top with cheese and bake at 375 for 35-45 mins until quiche is browned nicely. ENJOY!!

The Gunny Sack


Cream Cheese Spreads {Lunchbox Love}

Basic Mix~ (you can easily double if you are feeding more!)
4 oz cream cheese
2 tsp mayo
variations~ a few of my favs!
olive spread: add 1/4 c chopped salad olives
veggie: 1/4 to 1/2 c fresh veggies (zap leftover salad veggies in food processor) s & p
cucumber: 1/2 c peeled & seeded cucumbers, fresh dill, s & p to taste
Hawaiian: 1/4 c each pineapple, leftover chicken or ham & pecans or walnuts
Greek: 1/4 c feta cheese, 1 tsp fresh dill
Tutti Fruitie: 1/4 to 1/2 c of pureed fruit  (leave out mayo!) add a little orange, lemon or lime juice
Possibilities are again endless!
What is your favorite combination?
xoxo, Mama Bird

Pizza Night!


Almost every Friday we eat pizza (healthy, I know). Sometimes we order from our favorite, Frankie’s Pizza, sometimes we pick up a Wally World Special, and sometimes…. I make a homemade pizza! Tonight, I made an amazing pizza with roasted tomatoes, caramelized onions, buffalo mozzarella, and parmesan. It looked beautiful and tasted even better!!

1 thin pizza crust (Wallie World has a great all-natural crust in the deli for $2.50!)

1 cup marinara sauce or pizza sauce

1/2 roasted Vidalia onion

2 handfuls roasted cherry & grape tomatoes

slices of fresh mozzarella cheese

parmesan cheese

I spread my fav Trader Joe’s Marinara Sauce on the top and then just layered all my items. Then sprinkled a little extra virgin olive oil on top. Baked at 450 for 10mins. DELISH!!

xoxo, Mama Bird

Sunny Paris Salad

Since the cucumbers are coming in like crazy I decided to make a fresh salad and wanted to do something different, I came across this yummy looking salad. Of course I didn’t have feta cheese on hand so I made a few revisions to fit what I had and I think it worked beautifully.

What I made? 

Cucumber and Goat Cheese Salad

I wrote a post earlier this summer about an amazing farmer in Lenoir, NC who makes the most amazing goat cheese I have ever had. She has 1 in particular called Sunny Paris, the name alone peeked my interest. I do not know exactly what she puts in the crack laced cheese log, but it for sure has shallots, lemon zest, dill, mint, can you taste it?

Fresh & Sunny and PERFECTLY YUMMY!!

Sunny Paris Cucumber Salad

6 cucumbers (I used 3 varities), chopped & deseeded

8 oz of Sunny Paris goat cheese (can use plain with fresh spices added to it)

1/4 c good olive oil

2 T fresh lemon juice

1 T water

black pepper

1 small sweet onion, diced fine

Peel, de-seed and chop cucumbers. Place in strainer, sprinkle with salt and allow to drain for apx 30 mins. Mix cheese, olive oil, lemon juice, water and spices in a bowl; add cucumbers & onions. Chill. ENJOY!!

xoxo, Mama Bird

Roasted Tomato BBQ Sauce

I am IN LOVE with this new bbq sauce I made last night. It smelled as good cooking as it tasted.

P1010139 3 tomatoes, ripe/firm, peeled, cored and cut in chunks

1/2 sweet onion, sliced

2 T olive oil

sea salt

1 T brown sugar

1 T balsamic vinegar

1 T red wine vinegar

1/2 tsp red pepper

1 tsp smoked paprika


place tomatoes and onions on rimmed baking sheet, drizzle with olive oil and sea salt. Roast at 400 for 20 mins. Pour in cuisinart with sugar, vinegars & spices; blend until smooth. Perfect with grilled chicken, pork or grilled Tuna Steak would be yum.

I LOVED this and will surly add this to my summer arsenal.

xoxo. Mama Bird