September 28, 2018


Food › vegetable ›

Welcome to our New and Improved web site!!  Like anything else worthwhile, there is a learning curve.  We've put lots of goodies on our site, but it's really only a peek into what we have in store!  Check back often to see what we've added.  Feel free to email us with ideas of things you'd like to see.  If you are looking for something and can't find it here, please email us or call the shop.  If we don't have it, we can usually get it!  This website is for YOU, our customers, and we want it to be easy to navigate and carry goods that entice you and meet your needs.  


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4 med. zucchini about 1¾ pounds (or section larger zucchini into personal-size boats)

1 lb. ground chicken

1/2 C Buffalo Wing Sauce (not regular hot sauce)

1 C shredded mozzarella cheese

    Preheat oven to 400*. Spray a 9x13 inch baking dish with cooking spray. Place a large skillet over medium-high heat. Add the chicken and break it apart with a wooden spoon. Cook until chicken is cooked through, stirring occasionally. Remove skillet from heat. Stir in buffalo wing sauce. As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat. Place the zucchini in the baking dish cut-side up. Spoon the chicken mixture into the zucchini boats. Sprinkle the zucchini evenly with the cheese. Cover and bake for 35 minutes.

Note: Try substituting lasagna noodles with zucchini strips. Pat dry before using. Built your favorite lasagna and bake as usual
  Try slicing zucchini lengthwise into 3/4" strips. Brush olive oil along both sides of slices. Lightly season. Place on grill over indirect heat. Turn once getting grill marks on both sides. (It helps if you 'oil' your grill grate before cooking. Don't do this AFTER fire is lit!)

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