Summer heat is turning bananas fast. Don’t throw them out. Make muffins instead.

Homegrown, vine-ripened tomatoes stuffed with eggs, chives and cheese. All baked into a melty, eggy, juicy meal.

Tree-ripened peaches with local raspberries turned into a crisp and served with vanilla frozen yogurt.

In season beets served with goat cheese, spinach and chick peas.

Pesto that’s less overpowering: Spinach pesto with pasta, Parmesan cheese and walnuts. Serve it with or without chicken.

Homemade black bean pizza burgers with provolone cheese, fresh basil and tomato sauce.

Two pounds of crushed tomatoes with beans, spices, fresh cilantro and cheese. It’s salsa soup.

Chicken wings covered in a sweet and sour sauce. Our secret ingredient? Pure cane sugar syrup.

A hard apple pie cider from the coal crackin’ region of Pennsylvania.

A full rack of pork ribs, oven baked and served with a special barbecue sauce.

Lentil, Frankfurter and Bacon soup. A dish inspired by German cuisine. You’ll probably call it hot dog soup. Whatever. It’s good.

Flattened pork chops. Breaded, fried in olive oil and served with our popular Homestyle Green Beans.

Tequila Shot Salmon. We were going for Honey Lime Salmon. But we forgot limes. So we dropped the honey and made it straight up. No twist.

Fried Cauliflower Fritters. A recipe we saw a in food mag. They were awesome. Don’t like cauliflower? Neither did we.

We’re in the heart of fall in Pennsylvania. We cooked up an autumn treat to go along with all the colors: Slow cooked peach pork loin.

Get ready for fall with White Chicken Chili made with diced jalapenos and white beans. A great choice if you want to oust the red meat.

Baked Falafel Pitas – A classic Middle Eastern meal made to satisfy the health-minded.

Jersey tomatoes combined with fresh mozzarella, aged balsamic vinegar and our home-grown basil.