Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.


Corn Dog Muffins

These mini-muffins are perfectly portable, making them a great snack for a lunch box, a picnic, a road trip, or a potluck. It’s just a bonus that they’re adorable, making our favorite fair food a little more refined.


Iced Zucchini Bars

If you’ve never tried baking with zucchini before, we highly recommend it — it keeps these warm, spiced, and nutty bars especially moist and gives them a hearty texture. Plus, the addition of zucchini is bound to make you feel less guilty about having more than one.


Summer Squash Fritters

These fritters aren’t exclusive to summer — they are delicious with fresh squash from your local farmers market, but can be made year-round with squash from the grocery store. And trust us, you will want to make these year-round.


Sausage-Stuffed Zucchini Boats

Using zucchini as a vessel for spicy sausage and melted cheese might be the best way to eat your vegetables this fall, and the recipe couldn’t be easier.


Squash Casserole

This classic recipe takes fresh summer squash and a few simple ingredients and turns them into the ultimate comfort food. We dare you to not have seconds.


Summer Succotash Salad

This bright, flavorful salad recipe uses the best ingredients from your garden or local farmers market.


Smoked Tomato Gravy

Whip up a batch of your favorite biscuits and enjoy this hearty, savory gravy at any time of day.