Archive for July 21st, 2018

While staying with my great friends just south of Boston, they took me on a kayaking trip of the islands around Hingham Harbor – which was a real treat. I took this picture looking out of the harbor into Boston harbor with the city’s glimmering skyline in the background on the perfect summer’s afternoon.

Of course I can’t pass up the opportunity to check in on Mount Chocorua every time I pass by when I am back in New Hampshire, like I was a couple of weeks ago. This is just one of the many shots I took this time around.

I found the best use for all that zucchini that is ubiquitous at the farmers’ markets this time of year – this recipe for Zucchini & Ricotta Tartlets from the fine folks at Rachael Ray Every Day magazine.

About the recipe for Zucchini & Ricotta Tartlets from Rachael Ray Every Day magazine:

“Unroll piecrusts; using a knife, cut out four 6-inch rounds. In bowl, mix ricotta and pesto; season. Spread over dough, leaving 1-inch border. Arrange zucchini over cheese; brush with oil. Sprinkle with walnuts. Fold dough edges up over the edges of the filling; crimp. Bake at 400° until crust is browned, 30 minutes.”

Find the recipe for Zucchini & Ricotta Tartlets from Rachael Ray Every Day magazine here.

See all the great recipes from Rachael Ray Every Day magazine here.