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What's for Dinner? Ask Linda

Linda Cahill

Linda Cahill

The end of summer and the beginning of fall offer some wonderful opportunities to get together with friends and family. Of course there will be food, and now is the time to take advantage of the end of summer vegetables and the fall harvest.

Linda Cahill of The Pampered Chef is back to offer us some delicious recipes and cooking tips. I’ve highlighted some of The Pampered Chef tools Linda uses to prepare her recipe for Roasted Vegetable Toasts with White Bean Hummus. We originally provided links to The Pampered Chef catalog for each tool, but that was too distracting. Instead, I encourage you to visit and enter the names of each highlighted tool for more information on that product. Whether you’re throwing a final summer fiesta, banned books party, or a back to school bash, the proper kitchen tools can make food preparation fun and easy and give you time to enjoy the party.

We hope you enjoy these delicious recipes Linda has chosen to help you say goodbye to summer and welcome the fall in delicious style.

Roasted Vegetable Toasts with White Bean Hummus

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Roasted Vegetables & Toast

1   yellow squash or zucchini - ends trimmed

1 package (8 oz. /250 g) white mushrooms

1   medium green bell pepper

1   medium red bell pepper

2 Tbsp. (30 mL) olive oil, plus additional for spritzing

¼ tsp (1 mL) salt

6   slices rustic Italian bread

¼ cup (50 mL) loosely packed fresh parsley leaves

4 oz. (125 g) crumbled goat cheese or feta cheese

White Bean Hummus

1   lemon

1 15 oz. or 540 mL can, reduced-sodium, cannellini beans - rinsed and drained

3 Tbsp. (45 mL) olive oil

1   garlic clove

⅛ tsp. (0.5 mL) salt


1.    Preheat the oven to 450°F (230°C). Cut the squash in half crosswise and then lengthwise. Slice into half-moons with the Quick Slice. Slice the mushrooms with the Quick Slice. Add the vegetables to a large bowl.

2.    Cut off the tops of the bell peppers and remove the seeds and veins with the Scoop Loop™ Cut the bell peppers into 1" (2.5‑cm) pieces, then add them to the large bowl.

3.    Add the oil and salt to the bowl, and use the Small Mix ‘N Scraper to combine.

4.    Transfer the vegetables to the Half Sheet Pan and spread them into an even layer.

5.    Bake for 20–25 minutes, or until the vegetables are softened and lightly browned.

6.    Use the Kitchen Spritzer to spray both sides of bread generously with oil. Toast the bread in the oven for 3–4 minutes after vegetables are done.

7.    For the hummus, use the Microplane Zester to zest the lemon to measure 1 tsp (5 mL); set aside. Juice half of the lemon with the Juicer to measure 2 tbsp. (30 mL). Combine the lemon juice, beans, oil, garlic pressed with the Garlic Press and salt in the Manual Food Processor. Process until combined (the hummus won’t be completely smooth).

8.    Remove the sheet pan from the oven. Use the Herb Mill to grate the parsley over the top of the vegetables. Sprinkle with lemon zest. Gently toss the vegetables.

9.    Spread the hummus evenly onto the toasted bread and top with vegetables. Sprinkle with cheese.

Yield: 6 servings

Nutrients per serving:

U.S. Nutrients per Serving: Calories 320, Total Fat 16 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 450 mg, Carbohydrate 34 g, Fiber 7 g, Sugars 5 g, Protein 13 g

Cook's Tips:

You can use these roasted vegetables in so many ways—try them over cooked orzo, in a salad, or in a quesadilla.

Mediterranean Salad with Hummus Dressing

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Quick Chicken Fajitas



For more delicious recipes and to order products for your kitchen, visit

Linda is on Facebook at Linda Cahill and The Pampered Chef. Email her at

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