I missed posting on Wednesday, so I'm doubling up on recipes again! Today's focus is zucchini in a tribute to that over-abundant yet delicious plant that's coming into season right now.

We haven't done a lot of main dishes yet, so here's one with an ethnic flair!  Lentils Mexicana can be a very versatile dish in both the way it's made and the way it's eaten.

I'm really looking forward to fall and an end to summer's heat this year, so I wanted to post a fall recipe a little early.  I think this one is intriguing since I'm used to eating squash seeds (I love roasted pumpkin seeds in the fall) but I've never thought to eat the skins.

I got an interesting question the other day about what “food scraps” means, so I thought I’d try to clear it up with a short post.

This morning in the FSPA garden, someone was dared to eat a piece of broccoli straight off of the plant.  Imagine his surprise when we told him to also try the stem!

Every time summer comes around, I start craving peach cobbler. I know the peaches are ripening and perfectly juicy, and just waiting to be baked up and served with ice cream.

Welcome to the Seasoned Franciscan! I'm Iggy Bauer, and I live by the motto, "Life's too short to eat cr**py food." Read on for details about this new webpage and what its themes mean to me.