There is something about the fog rolling in in the afternoon and as it did yesterday and our trees faded from green to a foggy gray silhouette.  I couldn't help but to put an apple pie into the stove.  With the average apple pie consisting of 750 calories and 30 grams of fat I looked to see if there was a recipe out there that would reduce some of that.  Eatingwell.com had a great recipe for the pie crust  found with the deep dish apple pie recipe, which brought the calories down to 344 and the fat down to 10 grams.  They reduced the butter, subsitituted some canola oil and used reduced fat sour cream.  Because we only had normal sour cream, I used that... but the crust turned out great (hopefully it will still be great with the reduced fat sour cream).  I also think that this crust recipe would be good to use for quiches and any other non-sweet meal as well.   When using this crust for the pie they had you brush the top layer of the crust with egg white and then sprinkle it with cinnimon surgar... it looked great and tasted even better. 

When you roast garlic it actually softens it's taste, so it isn't as strong, and it makes it sweeter too.  You can roast several heads of garlic at a time and store them in a jar of olive oil.  Then you can use the oil in the jar for salad dressings and sauces... yum.  As I mentioned before, roasting garlic in the oven makes your house smell like you are a gourmet chef, and it's simple.  I really encourage everyone to give this a try.  I got this recipe from the cookbook that Nick got me for Valentines day Cooking with Vegetables and Fruits in Season, by Sarah Raven.

This recipe is from a cookbook titled Cooking with Vegetables and Fruits In Season, by Sarah Raven.  The first time we made it, we were blowen away, it tasted great.  Because my tomatoes were not ripe yet I bought roma tomatoes from the store to use (even though that is not what the recipe calls for).  The second time we made it we used some of the tomatoes from the garden, it was still good, but tasted different.  What I like the most about this recipe is roasting the garlic, it makes your house smell like you're a gourmet cheff.

This recipe is pretty tastey!  Nick and I have explored a lot with different zucchini recipes this summer, and this one is a keeper.  We left out the capers (we don't like them), but there was still plenty of flavor.  We really recommend making the homemade marinara sauce with it, we don't think it would be as tastey without it.  I found the recipe on our local news website... King5news.  I will add the link to our "links" page, you may have to become a member (which is free) to view the recipes.  I do believe that all their recipes are by one lady who lives in the Seattle area and they seem to stay with what is in season.  However, I don't think the focus of their recipes are to keep them "healthy" but at least they are with ingredients that should be in season so if you can't pull them out from your garden you should be able to get them for a good price at the grocery store.  

This is the recipe for the sauce that we really recommend making with the zucchini parmigiana recipe.  It made plenty of sauce to freeze after we used what we needed for the other recipe.  We bought roasted red peppers from the store, it was cheeper than buying the red peppers and doing it ourselves.  (Even though we have two red peppers in the garden right now, I'm just saving them for some homemade pizza)  The roasted red peppers from the store came in a jar.  We used our heirloom tomatoes from the garden for ours.  If you don't mind the skin of the tomatoes in your sauce, I wouldn't bother going through all the work to skin them.  Our sauce turned out pretty chunky so I don't think the skin on the tomatoes would have distracted from the sauce.  We also did not seed our tomatoes, thats the good stuff anyways.    Again this recipe is by Lynne Vea.