The Zamzows Table

Nothing beats the flavor of fresh-picked ingredients, and this one is as simple as it gets. Our Garden to Table Salsa brings together juicy tomatoes, crisp red onion, bright cilantro, and just the right kick of jalapeño for a fresh, balanced bite. A squeeze of lime and a pinch of salt and pepper tie it all together into something that tastes like summer in a bowl.

Fresh berries are one of the sweetest rewards of the garden, and this simple salad is a perfect way to enjoy them. Our Recipe of the Month combines crisp greens, juicy blueberries and raspberries, and crunchy sunflower seeds, all tossed in a bright raspberry vinaigrette.

It’s light, colorful, and packed with flavor—perfect as a side dish for spring dinners or as a fresh lunch on warmer days. Even better, many of the ingredients can come straight from your own garden.

If you’re growing berries or leafy greens this season, this is a great recipe to keep in your rotation.

These jalapeño poppers strike the perfect balance of heat and creaminess, with crisp peppers from the garden and rich, melty filling from the store. They’re simple to prep, easy to bake, and guaranteed to disappear fast.

From the Garden

• Fresh jalapeños

• Green onions

• Fresh herbs (optional, for garnish)

From the Store

• 8 oz cream cheese, softened

• 1 cup shredded cheddar cheese

• Salt

• Black pepper

Directions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper or lightly grease it.

2. Slice jalapeños in half lengthwise and remove seeds and membranes. (Tip: wear gloves if you’re sensitive to heat.)

3. In a bowl, mix the softened cream cheese, shredded cheddar, chopped green onions, salt, and pepper until smooth and well combined.

4. Spoon the mixture generously into each jalapeño half.

5. Arrange poppers on the baking sheet and bake for 18–22 minutes, until the filling is bubbly and lightly golden.

6. Let cool slightly, garnish with fresh herbs if desired, and serve warm.

Perfect for sharing—or keeping all to yourself. 🌶️

Warm up this winter with a hearty Sausage & Cabbage Stew—made with simple, seasonal ingredients that shine even in the colder months. Cabbage, onions, herbs, and savory sausage come together in a comforting one-pot meal that’s perfect for cold evenings.

Start your morning the Zamzows way with our new garden-to-table breakfast casserole recipe! Packed with fresh veggies you can grow right at home—and eggs gathered from your own backyard chickens—this cozy dish brings together everything we love about homegrown goodness. It’s easy, hearty, and the perfect way to enjoy the flavors of your garden any time of year.

Fall is the perfect time for cozy comfort food, and this Roasted Chicken White Chili with Corn brings all the warmth of a classic chili with a creamy, chowder-like twist. Sweet corn, homegrown herbs, and roasted chicken come together for a bowl full of flavor that feels like fall in every bite.

From the Garden

• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 ¼ cups sweet corn (fresh or frozen from your summer harvest)
• 2 tablespoons chopped fresh cilantro, plus extra for garnish
• 1 teaspoon oregano (fresh or dried from your garden)
• 1 lime, for juice

From the Store

• 1 tablespoon olive oil
• 2 (14.5 oz) cans low-sodium chicken broth
• 1 (7 oz) can diced green chiles
• 1 ½ teaspoons cumin
• ½ teaspoon smoked paprika
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper (optional, for a touch of heat)
• Salt and freshly ground black pepper, to taste
• 1 (8 oz) package Neufchatel cheese (or light cream cheese), cubed
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 2 ½ cups shredded roasted or rotisserie chicken

Optional toppings: shredded Monterey Jack cheese, diced avocado, crushed tortilla chips, or a sprinkle of extra cilantro

Prep Instructions

1. Build the base:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté for about 4 minutes, until softened and lightly golden. Stir in the garlic and cook for 30 seconds more. Add chicken broth, green chiles, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring to a gentle boil, then reduce the heat and simmer for 15 minutes.

2. Thicken and enrich:
While the soup simmers, drain and rinse your beans. Set aside 1 cup of the beans and puree them in a blender or food processor with about ¼ cup of broth from the pot. Add the Neufchatel cheese cubes to the chili along with the corn, remaining beans, and pureed beans. Stir well and simmer another 5–10 minutes until the cheese melts and the mixture turns creamy.

3. Finish and serve:
Stir in the shredded roasted chicken, lime juice, and fresh cilantro. Taste and adjust the seasoning as needed. Serve warm with shredded Monterey Jack cheese, avocado, and crushed tortilla chips if you’d like an extra crunch.

From the Garden

• 1 medium yellow onion, diced

• 2–3 cloves garlic, minced

• 1 bell pepper, diced

• 1 poblano pepper, diced

• Fresh cilantro, chopped (for garnish)

From the Store/Pantry

• 2 tbsp olive oil

• 1 lb ground turkey or extra beans for vegetarians (or your preferred protein)

• 3–4 cups beans (any mix of black, kidney, pinto, or fresh beans from the garden), drained and rinsed if canned

• 1 can (28 oz) crushed tomatoes or about 6–8 fresh garden tomatoes, peeled and chopped

• 1 can (15 oz) diced tomatoes (optional if using fresh)

• 2 tbsp tomato paste

• 1 tbsp ketchup (for a touch of sweetness)

• 2 tsp mild chili powder

• ½ tsp ground coriander

• Cumin, to taste

• ½ tsp salt (adjust as needed)

• ½ tsp black pepper

• ½ to 1 cup water, vegetable broth, or chicken broth (as needed for consistency)

Optional Toppings

• Shredded medium cheddar cheese

• Sour cream

• Tortilla chips

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and poblano. Cook until softened and lightly browned, about 6–8 minutes.

2. Stir in garlic and cook just 1 minute, until fragrant (adding it later keeps it from burning).

3. If using turkey, add it now and cook until no longer pink, breaking it up with a spoon.

4. Stir in chili powder, coriander, cumin (to taste), salt, and pepper. Cook for 1–2 minutes to allow the spices to bloom.

5. Add tomato paste, ketchup, tomatoes, beans, and ½ cup liquid. Stir well to combine.

6. Bring to a simmer, then reduce the heat to low. Cover and cook for at least 30 minutes, stirring occasionally. If it gets too thick, add more liquid a little at a time.

7. Taste and adjust seasoning.

To Serve
Ladle into bowls and top with fresh cilantro, shredded cheddar, sour cream, and tortilla chips.

Note: This recipe is mild, but if you’d like more heat, swap the poblano for a jalapeño or add a pinch of cayenne along with the spices.

There’s nothing quite like the rich, spiced flavor of homemade apple butter made from your own backyard apples. Beyond spreading it on warm toast, pancakes, or waffles at breakfast, apple butter also shines as a glaze for pork or chicken, or even stirred into sauces for a sweet and savory kick. This stovetop recipe is simple, fragrant, and doesn’t require canning—just cook, blend, and enjoy.

Ingredients – Crust:

• 1 ½ cups graham cracker crumbs (about 10–12 full crackers)

• 2 tbsp brown sugar

• ½ tsp cinnamon (optional)

• 6 tbsp unsalted butter, melted

Ingredients – Filling:

• 4 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 tsp pure vanilla extract

• 4 large eggs

• 2/3 cup sour cream

• 2/3 cup heavy cream

Instructions:

1. Prepare Crust:

   • Preheat oven to 325°F (163°C).

   • Combine graham cracker crumbs, brown sugar, cinnamon (if using), and melted butter in a bowl. Stir until evenly moistened.

   • Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool while preparing filling.

2. Make the Filling:

   • In a large bowl, beat softened cream cheese until smooth (about 2 minutes).

   • Add sugar and vanilla; mix until incorporated.

   • Add eggs one at a time, mixing just until combined—avoid overbeating.

   • Mix in sour cream and heavy cream until smooth.

3. Bake the Cheesecake:

   • Pour filling over the cooled crust.

   • Wrap the outside of the springform pan in foil and place in a large roasting pan. Pour in hot water to reach halfway up the sides (water bath method).

   • Bake for 60–70 minutes or until edges are set but center slightly jiggles.

   • Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

   • Remove from oven and cool completely at room temperature. Chill for at least 4 hours or overnight.

🫐 Brown Sugar & Maple Blueberry Topping

Ingredients:

• 2 cups fresh or frozen blueberries

• ¼ cup brown sugar (light or dark)

• 1 tbsp maple syrup

• 1 tbsp lemon juice (fresh)

• ½ tsp lemon zest

• Pinch of salt

• Optional: 1–2 tsp cornstarch + 1 tbsp water (for thicker topping)

Instructions:

1. In a saucepan over medium heat, combine blueberries, brown sugar, lemon juice, lemon zest, and a pinch of salt.

2. Stir occasionally until the blueberries begin to release their juices and soften—about 5 minutes.

3. Add maple syrup and simmer gently another 3–5 minutes.

4. If you prefer a thicker topping, stir in the cornstarch slurry and cook another 1–2 minutes until thickened.

5. Remove from heat and let cool before spooning over the chilled cheesecake.

Cool, creamy, and bursting with summer flavor—this smoothie blends sweet cherries, tangy lime, honey yogurt, and fresh basil for a garden-to-glass treat you’ll want on repeat.

Ingredients:

• 1 ½ cups fresh cherries, pitted

• ½ cup honey yogurt

• ½ cup unsweetened almond milk

• Juice of 1 lime

• ½ to 1 cup ice

• 4–6 fresh basil leaves

• Optional: Extra honey to taste

Instructions:

1. Prep the fruit: Pit the cherries and rinse the basil.

2. Add to blender: Combine cherries, honey yogurt, almond milk, lime juice, ice, and basil leaves.

3. Blend until smooth: Start slow, then increase to high speed until silky and frosty.

4. Sweeten if needed: Taste and sweeten to your liking.

5. Serve chilled: Pour into a glass and garnish with a lime slice and a sprig of basil.

24K Carrot Cake – A Golden Treat!
Rich, moist, and packed with fresh carrots, our 24K Carrot Cake is pure gold! Whether you're baking for a special occasion or just craving something sweet, this recipe is a treasure worth indulging in. Get ready to dig in—no mining required.