Friday, June 19, 2009
Picture from Treat a Week Recipes blog.
We have been receiving a variety of fresh veggies and fruits from our CSA, including zucchini this week in both the typical green variety and the not so common yellow. On a side note, did you know that zucchini is actually a fruit? My favorite thing to use zucchini for is making zucchini bread, although fried zucchini is a close runner up. Below is a recipe for the version I use (courtesy of my friend, Carrie and found in the Climb Nashville Cookbook---for those of you who have one!):
3 cup all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
1 cup vegetable oil
2 1/4 cup sugar
3 tsp vanilla extract
2 cup grated zucchini
1 cup chopped walnuts (optional)
Grease and flour 2 (8x4-inch) pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, soda, and cinnamon together in bowl. Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Sprinkle with a little bit of wheat germ. Bake for 40 to 60 minutes. Cool in pan on rack for 20 minutes. Remove bread from pan and cool completely.
Another favorite recipe that I have used a couple of times this summer is Pesto Pasta Salad (also a recipe from the Climb Nashville Cookbook). Recipe below.
1 pkg. romaine lettuce
4 oz. chopped sun-dried tomatoes
10 oz. basil pesto
1/2 lb. bow time pasta
1/2 cup balsamic vinaigrette dressing
Boil pasta as directed. Drain and rinse with cool water. In a large bowl, combine pasta, lettuce, sun-dried tomatoes and pesto. Add dressing and mix. Add more to taste, if desired. Serves 4.
Sorry for the long absence in blog posts....Jonas has been sick all week with a fever for over 8 days! Think we are on the upswing now though. :)