Watership Down Kitchen

I love this time of year. So many delicious fruits and vegetables are in season. It makes cooking so easy and delicious. I have been so busy lately. The opera wrapped up, I am teaching a Summer Voice and Opera Intensive, I interviewed and got a teaching position at the University, and I am working toward auditioning for a bunch of operas and opera programs in the fall. I am updating my headshots, my resume, my website, my audio and video recordings, and working on new repertoire. I made a new opera friend and we are planning recital work. I have a few performance gigs lined up for the fall and Christmas season. I am working hard in my position as VP of NATS and trying to arrange some free masterclasses for young students in my state. All the while I am still taking ballet, riding horseback and polishing my piano skills. So this blog has taken a back seat. But that ends now because cooking and baking brings me peace and joy. Plus, recipes like this are delicious and easy

My parents’s garden is overrun with summer squash. I am having to come up with a myriad of recipes to use them up. They are even handing them out to my voice students as they come to lessons. “Study with Mary- here’s your squash!” This recipe is a fabulous Taco Tuesday addition. Lots of vegetables, lean ground beef, spicy taco flavor, melted cheese and warming comfort. You won’t miss the tortilla I promise!  Use these summer squash while they are perfectly in season; I’ll have plenty more cooking ideas, I promise! Ingredients: 4 medium summer squash, cut in half lengthwise 1/2 cup salsa 1 pound ground beef 1 packet taco seasoning 1 onion, chopped fine 1 bell pepper, chopped fine 8 ounces tomato sauce 1/4 cup water 1/2 cup Mexican cheese blend Green onions for garnish Instructions: Preheat the oven to 400 degrees F.  Using a spoon, scrape out the seeds of the squash, reserving 3/4 cup and storing the rest for later use.

I have been so busy lately; I am gearing up to lead an opera workshop program, I just finished my run in The Magic Flute, and I have been teaching up a storm. I also have been learning loads of new repertoire, scheduled a photoshoot for my audition headshots, and am planning to make some new audio/video recordings for my website and audition packet.  And I just found out some other terrific news that I have to keep under wraps until the final contract is signed. I want to celebrate in my very own special fashion. Therefore, I lugged out my newest and most beloved kitchen gadget, my Ice Cream Depot soft serve machine, and whipped up a homemade icy treat. I opted for the classic chocolate flavor- it is decadent, creamy and perfectly smooth- no large ice crystals here. Ah, the miracle of technology. My one note about this recipe is to use good quality cocoa powder. I use Guittard and it smells and tastes incredible. Worth the few extra $$. Ingredients: 1 1/2 cup who

I think I might be quite strange that I still enjoy warm comfort food in hot weather. On truly brutal days, yes, a salad or a smoothie sounds like heaven, but even on an 80 degree day, I want something warm for dinner. This recipe might be pushing even my limits with a 500 degree oven, but it’s so delicious that it’s worth it. And you don’t have to remain in your kitchen while the oven is roaring. I tend to drift toward my piano and practice while dinner is cooking, but perhaps you’d prefer a glass of wine and a good book. This is a very simple meal; chicken, potatoes, onions, garlic, lemon. The paprika and the cayenne adds smokiness and a little kick, while the parsley adds much needed greenery. Together, all these ingredients combine to make a wonderfully filling and comforting meal, fabulous to serve to guests or to consume after a long day. Enjoy! Ingredients: 1 1/2 pounds large Yukon gold potatoes, cut into 1 1/2 inch pieces 6 garlic cloves, minced 2 table