We love a good sweet relish, especially when it’s homemade and spread on a tuna sandwich with lettuce and tomatoes. It’s even better when it’s home-canned! For this Zucchini Relish recipe today, if you don’t have a garden, then shop the farmer’s market or farm stand for local zucchini! This recipe (otherwise known as onion relish) is a keeper–delicious to can, or halve the recipe and keep in the fridge for a “refrigerator zucchini relish.”

Zucchini Relish Recipe

Paste the recipe on your fridge, gather the ingredients, and grab a friend or 2 to make this recipe by preserving the jars. Canning is a process, so this recipe can take some time. But it’s worth every bite. This recipe brings back years of memories of canning batch after batch, with our garden zucchini from Medford, Oregon.

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I love a simple appetizer that involved little wooden skewers! And these caprese kebabs (otherwise known as a caprese salad on a stick, or skewers) are delightful to serve at a party. If you love a Caesar Salad, then you’ll love these little bites.

It’s great to get kids in the kitchen to help prepare, too.

Caprese Salad Skewers

When I know company is coming, I like to prepare my menu with the best, freshest ingredients, and make sure that my pantry and fridge stocked. For summer, these ingredients are easy to keep on hand: tomatoes, bread, cheese, and Romaine lettuce. And little skewers (or wood toothpicks).

Why I love this recipe

The last thing I want to do is run to the store, so I keep several grocery lists. One is for my Costco run, one for a regular grocery store, and the last one is for the farmer’s market. I have my favorite local markets that I like to visit, because I know that I’m playing a vital role in supporting our local farms in the area, and then, of course, I go home with the freshest produce, direct from the source. This makes me happy, and it also makes me nostalgic, thinking of my grandparents’ farm that existed on Vilas Road (in Central Point). It’s sad when I drive by now, because it’s completely gone. The garden that used to be there … the garden … so lush and full of every fruit and vegetable known to man (that could grow on southern Oregon soil).

Anyway, when we had our city garden, we have taught our kids about the freshest of the fresh! Cocktail tomatoes were the sweetest and BEST (a little larger than cherry tomatoes). If you want to use cherry tomatoes you can make these mini caprese skewers (a little different).

Gather these ingredients

I recently bought some cocktail tomatoes. I really love the size! They are bigger than cherry tomatoes, and not as big as a Roma or a Compari on the vine. They are the perfect bite, and this time I used small wood skewers to make Caprese Salad Skewers.

How do you make Caprese Salad Skewers?

1. Using a serrated knife, cut focaccia into 1 x 1-inch pieces. Drain the mozzarella balls.
2. To assemble skewers, stack a piece of bread, a mozzarella ball, a folded piece of Romaine lettuce, and a cocktail (or cherry) tomato. Repeat for 12 skewers. Lightly salt and pepper to taste.
3. Before serving, drizzle balsamic glaze on top.
4. Serve chilled with a side of Greek yogurt ranch dressing.
5. Optional to grill on high heat for 1 1/2 to 2 minutes per side, or until bread is light brown and cheese is melted.

Tips and substitutions:

• My favorite bread to use is a focaccia bread, but you can also use other bread. Just make sure it’s not too hard (or dry).
• And instead of basil, use romaine lettuce! Nice and crunchy!
• This recipe is awesome to make ahead of time, pull it out of the fridge, and serve!
• Serve with Ranch dressing or Caesear dressing.
• Want to add protein? Add a chunk of salami – yum!

Don’t forget the final ingredient … a drizzle of balsamic glaze! Serve with chicken, and hot crunchy bread.

Perfect for a pool party … and everyone to dip in dressing, too!

More skewer appetizer bite recipes you may want to try:

• Italian Tortellini Skewers
• Caprese Mini Pancake Skewers
• Tomato Gnocchi Apricot Skewers

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Caprese Salad Skewers

This Caprese Salad Skewers recipe is a light and fresh summertime treat to serve out by the pool, or as an appetizer for a casual dinner party! Caprese Salad on a stick is a simple appetizer that doesn’t involve cooking, fun, with fresh ingredients: cocktail tomatoes, Romaine lettuce, mozzarella, and a balsamic glaze.

Course Appetizer

Cuisine Italian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 369kcal

Author Sandy Coughlin

Ingredients

• 1 loaf focaccia bread
• 12 cocktail tomatoes
• 12 small fresh mozzarella ciliegine balls
• 1 cup romaine lettuce leaves
• 12 small wood skewers
• Salt and pepper to taste
• Balsamic glaze I use DeLallo brand
• 1 cup Greek yogurt ranch dressing I used OPA brand

Instructions

• Using a serrated knife, cut focaccia into 1 x 1-inch pieces. Drain the mozzarella balls.
• To assemble skewers, stack a piece of bread, a mozzarella ball, a folded piece of Romaine lettuce, and a cocktail (or cherry) tomato. Repeat for 12 skewers. Lightly salt and pepper to taste.
• Before serving, drizzle balsamic glaze on top.
• Serve chilled with a side of Greek yogurt ranch dressing.
• Optional to grill on high heat for 1 1/2 to 2 minutes per side, or until bread is light brown and cheese is melted.

Notes

Reposted from 2015.

Nutrition

Calories: 369kcal | Carbohydrates: 26g | Protein: 12g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 570mg | Potassium: 89mg | Fiber: 1g | Sugar: 3g | Vitamin A: 648IU | Vitamin C: 6mg | Calcium: 163mg | Iron: 0.3mg

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Everyone loves a homemade food gift, so this Apple Pie in a Jar recipe is perfect to make this time of year. Stock up on gifts for the holidays, for teachers, or just a delicious homemade gifts for friends and family.

Homemade Gift: Apple Pie in a Jar Filling

Today I’m sharing my Homemade Gift: Apple Pie in a Jar Filling recipe that has been on my blog since 2010. This apple filling makes a wonderful gift to give away. That is what beautiful living is all about this time of year; giving and sharing with others.

What is Apple Pie in a Jar Filling?

It’s a cinnamon-flavored syrup that is cooked up and poured over sliced apples that are packed into sterilized jars. After the canning process, the jars beautifully sit on the counter (or shelves) ready for gift-giving!

Ingredients for jarred apple pie mix

• White sugar
• Cornstarch
• Ground cinnamon + nutmeg
• Salt
• Lemon juice
• Peeled, cored and sliced apples (make sure and have a variety, including Granny Smith for tartness)

What to do with Apple Pie in a Jar?

Open a jar and whip up an Apple Goody Dessert!

Serve warm on waffles and ice cream. You can serve it on a panacke or French toast board. There are so many great options.

Instead of cherries, add this apple pie mixture in place of cherries in this Black Cherry Almond Crescent Ring Dessert recipe. Or, add a couple jars to make this Apple Slab Pie recipe.

Here’s how to get started

Taking any of your leftover apples (or even pears), it’s always great to make sure and add in ONE Granny Smith apple for tartness.

EASY STEPS

1. Take 7 1-quart canning jars that are sterilized and allow jars to air dry. Fill the canner with water and start boiling the water to get ready for the canning process. Set aside sterilized 7 lids and 7 rings.
2. Combine the sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
3. In each jar tightly pack the apples, adding a variety (but include one Granny Smith in each jar, if not more). Slowly pour syrup over the apples. Take a knife and slide down the sides of the jar to remove air bubbles, and then continue to cover the jars completely with the syrup to about 1 inch from the top. Screw lids on jars.
4. Carefully lower jars into the canner. Make sure tops of jars are covered by 2 inches of water, leaving space in between jars, submerged in water, and water bath for 30 minutes.
5. Remove jars from canner and place on a cloth, and tighten the rings of the lids. Turn jars upside down to cool on the counter, so jars seal.

Perfect food gift for holidays

It’s that time of year when we start thinking about others – what we gifts we can give to them, hostess gifts, or how we can show love to them in other ways. I love to show love and practice hospitality by giving gifts of food.

Most of my canning supplies I picked up from yard sales years ago.

You can buy canning supplies and a starter kit to get started!

Buying canning supplies is an initial investment, but so worth it. Finding a mentor to help you get started is another tip that I recommend if you are new to canning.

How long do the jars last?

Finally, these sealed jars can be stored for up to a year.

ENJOY!

More gift-giving food ideas, check out this 4 Holiday Homemade Gifts Collection!

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Homemade Gift: Apple Pie in a Jar

This recipe makes 7 quart-sized jars. Sealed jars can be stored for up to a year.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 7

Author Sandy Coughlin

Ingredients

• 4 ½ cups white sugar
• 1 cup cornstarch
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon salt
• 10 cups water
• 3 tablespoons lemon juice
• 7 quarts peeled, cored, sliced apples use a variety of flavors (including one Granny Smith or more per jar)

Instructions

• Take 7 1-quart canning jars that are sterilized and allow jars to air dry. Fill the canner with water and start boiling the water to get ready for the canning process. Set aside sterilized 7 lids and 7 rings.
• Combine the sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
• In each jar tightly pack the apples, adding a variety (but include one Granny Smith in each jar, if not more). Slowly pour syrup over the apples. Take a knife and slide down the sides of the jar to remove air bubbles, and then continue to cover the jars completely with the syrup to about 1 inch from the top. Screw lids on jars.
• Carefully lower jars into the canner. Make sure tops of jars are covered by 2 inches of water, leaving space in between jars, submerged in water, and water bath for 30 minutes.
• Remove jars from canner and place on a cloth, and tighten the rings of the lids. Turn jars upside down to cool on the counter, so jars seal.

Notes

Originally posted NOV 2010

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This Red Cabbage Beet Slaw with Cranberries is a delightful fresh end-of-summer salad to serve as a side dish! It’s also a vegan and gluten-free recipe. 

Red Cabbage Beet Slaw with Cranberries

With the simplest ingredeints, whipping up this healthy cabbage salad is as easy as 1, 2, 3! You can make the slaw and enjoy it right away, but it tastes even better after it sits for a good half hour or more in the fridge. (more…)

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Friends, today I’m sharing a classic salsa recipe that I have canned for years, a Sweet Smokey Zucchini Salsa Recipe. Years ago we had 12 garden beds with a lot of heirloom tomatoes. [This post is updated and reposted from 9 years ago here on RE.]

Sweet Smokey Zucchini Salsa Recipe

We “put up” 26 pints of delicious sweet smokey salsa.

I love that term, “put up,” don’t you? It sounds so … old-fashioned and lovely!

I know my Mom and Grandma talked about canning that way. :) (more…)

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This classic Thai Chicken Fettuccine Recipe (it’s been around for a long time) is a twist on chicken fettuccine alfredo, but is instead a cold salad made with a Thai peanut sauce. And this is a repost from 4 years ago; I thought you’d enjoy a littlle bit of “summer” on the beautifully set table (below).

Thai Chicken Fettuccine Salad

I adapted it from Tastefully Oregon, a cookbook I’ve had in my kitchen for years. YUM!

You may have tried my Easy Pad Thai recipe, which is also delightful or this Trader Joe’s Macaroni Salad Recipe or Layered Bacon Pea Salad Recipe (my personal favorite). (more…)

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Layer together harvested zucchini (both green and yellow), or your favorite squash, to make a healthy Summer Squash Casserole. Watch the video to see how easy it is!

Summer Squash Casserole

For our family, a summer meal is often a vegetarian dish! But what I love about this recipe is you can add chicken (or any other leftover meat), and it’s also pasta-free!

Think “garden dump,” which means, what do you have growing in your garden right now? Zucchini, tomatoes, and fresh herbs? (more…)

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Friends, one of my favorite summer salads is this Summer Garbanzo Tomato Salad. So easy to whip up for company, or to bring to a potluck.

Garbanzo Tomato Salad

Are you planning on hosting a lot this summer? Here are a few of my favorite salads.

Garbanzo Bean Bacon Chopped Salad

Summer Orzo Salad with Garbanzo Beans

Cucumber and Chickpea Salad

Roasted Vegetables & Chickpea Bowls

Keep Garbanzo beans stocked in pantry

I love to keep garbanzo beans (or chickpeas) on hand because there are so many recipes you can use them in. Like, How to Make Crispy Roasted Garbanzo Beans with only 5 ingtredients!

Do you ever make your own hummus? Or have you ever made garbanzo chili? (more…)

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Our friends were coming for dinner. Quick – what could I put together for a healthy appetizer? You may have seen these carrots over on my Epic Rectangular Charcuterie Board, too!

I saw a similar recipe in a recent magazine, and the inspiration led me to my fridge to grab a handful of carrots and to think quickly! The answer: Roasted Carrots Easy Appetizer Recipe!

What spices go with carrots?

Honestly, I just love a good Sea salt and fresh ground pepper! But you can always add turmeric, cumin, or even a pumpkin pie spice (so good). (more…)

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Enjoy Peach Kuchen Bars made with simple flavors of peaches and a moist cake with a slight hint of cinnamon. It’s the perfect tea, breakfast cake, or evening dessert with a dab of fresh whipped cream! If you love kuchen, then this Best Blueberry Kuchen Recipe is another “must-try.”

If you’re asking “What can I make with peaches?” these peach kuchen bars can be made with fresh peaches, canned or frozen peaches. You only have frozen peaches? We love this Frozen Peach Crisp (made in a cake pan). (more…)

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