Jolene's Recipe Journal

Skillet Caprese gnocchi is a fantastic dish that's both easy to make and incredibly delicious. It's a perfect combination of fresh ingredients and flavors.

R is for Raspberry and Ricotta! This year I'm participating in a bi-weekly challenge with some blogging friends to post recipes using all of the letters in the alphabet.  It can feature a food that begins with the letter of the week or the recipe name can contain the week's letter.

It's been a minute since I've been able to join the Muffin Monday crew. I got a nice crop of blueberries this year so I pulled out my recipe card for these Lemon Blueberry Muffins from Cooking Light.

Calling all waffle fans! August 24th is #NationalWaffleDay and we're sharing 20 of our favorite recipes! There's something for everyone, classic, fancy, sweet, savory, from scratch, zhuzhed up store bought. What's your favorite way to waffle?

Q is for Quinoa! This year I'm participating in a bi weekly challenge with some blogging friends to post recipes using all of the letters in the alphabet.  It can feature a food that begins with the letter of the week or the recipe name can contain the week's letter.

I first tried eggplant back in 2006 and it's been a favorite ever since. When I saw my fellow Taste of Home Community Cook Debbie G's contest winning sliders I knew I had to give them a try. I did make a few changes based on what I already had on hand.

One of my family's favorite vegetables are carrots. I have attempted to grow them for several years but have only been marginally successful due to the rabbits and the deer. Thankfully I am surrounded by farms and they always have a nice variety.

This is the time of year that you can find zucchini everywhere.  The farms are loaded with it, neighbors are dropping off bags of it on your porch.  My guys love when I bake with it but this time around I made panzanella salad.

Welcome to Farmer's Market Week! One of my absolute favorite things to do in the summer is take a trip to the local farms and grab up some of the fresh local produce and wares. This particular trip yielded me fresh parsley and basil, beautiful heirloom tomatoes and a locally baked loaf of marble rye bread, along with zucchini, eggplant and carrots which you'll see pop up in my other posts throughout the week.