Zucchini–Basil Pancakes

Zucchini is delicious in many dishes, whether it’s obvious or disguised by other, more flavorful ingredients. Learn more at TwiceasTasty.com.
Zucchini. If you grow it, you likely have more of it than you know what to do with. Even if you don’t grow your own, store-bought zukes tend to be large enough it’s easy to buy more than you need. Fortunately, zucchini and other summer squash are delicious in many dishes, whether obvious or disguised by other, more flavorful ingredients.

I share one of my favorite recipes showcasing zucchini this week in my Twice as Tasty column for the Flathead Beacon: Zucchini-Basil Pancakes. They use two prolific producers from the garden and are tasty on their own or as the base for other flavors, like Grilled Tomatillo Salsa, Spiked Guacamole, and Chipotle-Marinated Grilled Shrimp with Garlic Scape Aioli.
Learn to make Zucchini–Basil Pancakes

Cucumber-Dill Refrigerator Pickles

Fridge pickles can capture the classic, cucumber-and-dill flavor and crispness without the hassle of canning. Learn more at TwiceasTasty.com.
If there was any doubt that I love pickles, it was dispelled when my first cookbook focused entirely on pickling. Even I explored some new-to-me flavors and foods for that book, some of which has since become personal favorites: Lime-Pickled Onions, Cultured Curtido (Cabbage Slaw), Zucchini Escabeche (Grilled and Pickled Zucchini), Fresh Pears with Lemon, Tepache (Fermented Pineapple Beverage), Sweet Vinegar-Pickled Eggs, Scratch-Made Sriracha, and more. But I always leave space in the fridge for simple, classic, cucumber-and-dill pickles.

In my Twice as Tasty column this week for the Flathead Beacon, I share one of my simplest and most straightforward pickling cucumber recipes that can be eaten in about a day (if you just can’t wait) but will keep for weeks in the refrigerator. It’s a great way to use less than a pound of pickling cucumbers, whose importance I also explain in the column, or make a couple of jars with a larger crop but without the hassle of canning.
Learn to make Cucumber-Dill Refrigerator Pickles

Huckleberry and Cheese Crepes

Huckleberry season is short but sweet, so enjoy some now but save a few for the freezer. Learn more at TwiceasTasty.com.
My social media feeds are increasingly featuring photos of huckleberry harvests and the creations made from them. The season is on. As I note this week in my Twice as Tasty column for the Flathead Beacon, huckleberry season is short but sweet, so I always enjoy some now but save a few for the freezer. I tend to savor mine at breakfast—although I do go big when I pile any fruit on one bowl of homemade granola and fresh yogurt. I’ve taken sourdough starter into the backcountry so that I can dot pancakes with berries harvested at the campsite. Wild berries like huckleberries and blackberries are also delicious paired with homemade cheese and rolled into crepes.
Learn to make Huckleberry and Cheese Crepes

Veggie Shish Kebabs with Garlicy Marinade

Almost any vegetable can be speared on a skewer and grilled. Learn more at TwiceasTasty.com.
We give the grill a workout every summer, often with small items that want to fall through the grate no matter how carefully they’re arranged on the open surface. I have two grill trays that work well when smoking cherries or cheese or charring large batches of thin asparagus spears. I also have a pair of copper grill mats ideal for sourdough pizza and other soft ingredients—we even grilled scrambled eggs and potatoes on one when I forgot to put a skillet on the sailboat. But for grilled meals with more emphasis on variety than quantity, I reach for skewers.

As I share this week in my Twice as Tasty column for the Flathead Beacon, you can spear so many foods on a stick and cook them over an open flame. A simple marinade can tie the ingredients together, playing well with flavors that range from sweet tomatillos, to mild potatoes, to spicy peppers. Skewers are also ideal for grilling shrimp, scallops, meaty fish, and cubed meats.
Learn to make Veggie Shish Kebabs with Garlicy Marinade