Still looking for a good way to use the extra zucchini in your pantry? Try this super zucchini bread — it’s sweet, moist and delicious! It’s a great way to use fresh summer zucchini and blueberries. For a healthy twist, substitute 1/2 cup of applesauce and 1/2 cup of vegetable oil for the full cup of oil. I also recommend tossing the blueberries with flour before adding to the recipe to better incorporate them into the mix. Pour yourself a cup of coffee, grab a slice of this tasty treat and enjoy your morning outside in the summer sun.
BLUEBERRY ZUCCHINI BREAD (Serves 12)
- 1 cup vegetable oil
1 T. vanilla extract
2-1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 t. salt
1 t. baking powder
1/4 t. baking soda
1 T. cinnamon
1 pint blueberries
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
- Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
After a hard day of working in the yard, the BK was ready for a hearty, nourishing dinner. Sausage and cabbage to the rescue!! We came across some Neese’s Smoked Sausage at Town and Country Meat & Produce Market a while ago, and I decided to pull them from the freezer and use them with some cabbage and potatoes that I had on hand. I do recommend that you cut the potatoes in half length-wise before slicing — much easier when trying to incorporate and cook with the other ingredients. I also made some other changes to the original recipe before I shared it here. I reduced the number of potatoes from three to two and used a Granny Smith apple to give more flavor. I also gave a tweak to the seasonings. Instead of using a dash of seasoned salt, I used a generous teaspoon of Emeril’s Essence (Cajun seasoning) and added a teaspoon of dill. And, I substituted vegetable broth since I had some left over from the Linguine with Zucchini, Tomato, and Crab from earlier in the week. A very satisfying meal indeed!
CABBAGE, POTATO AND SMOKED SAUSAGE SKILLET
- Heat the olive oil in a pan over medium heat and add onion, smoked sausage, and potatoes. Season with the dill, Cajun seasoning, and paprika. Cook and stir over medium heat until potatoes are cooked about halfway through.
- Add the chopped cabbage, apple and 1 cup of chicken broth. Cover and cook, stirring occasionally until cabbage is crisp-tender and most of the liquid evaporates.
I was given several zucchini and yellow squash from a friend’s garden last week. The BK loves yellow squash but has never been a fan of zucchini. In an effort to jazz it up a bit I decided to try them in this recipe along with red onion, grape tomatoes, pasta, and crabmeat. This is a “one-pot” recipe, but I split the work into two (one for the pasta – one for the vegetables) to speed up the process. The manner in which the pasta is cooked is unique and a brilliant way to infuse more flavor into your dish. Cook the pasta half-way through using water; drain and toss with olive oil; then, return to the pot and finish cooking the pasta using vegetable stock. Brilliant!!
LINGUINE WITH ZUCCHINI, TOMATO, AND CRAB (Serves 4)
- In a large pot of salted boiling water, cook pasta for half the cooking time specified on the package. Drain in a colander, drizzle lightly with oil and toss to coat to prevent sticking.
- Wipe out the pot, then add the remaining 2 tablespoons olive oil and heat over medium-high heat until shimmering. Add onion, a pinch of salt, and chili flakes and cook until softened, about 4 minutes. Add zucchini and tomatoes, season with salt and pepper, and cook until tomatoes and zucchini have softened, about 5 minutes. Transfer to a bowl along with any juices and set aside.
- Return pasta to the pot along with 1 cup vegetable stock and cook over medium-high heat, stirring frequently, until most of the stock is absorbed. Continue stirring in stock, 1/2 cup at a time, until pasta is al dente (you may not need the full quart of vegetable stock; conversely, if you use all of the stock and still need to cook the pasta further, add water 1/2 cup at a time until pasta is al dente). Stir in tomato mixture and crabmeat and cook until warmed through; if necessary, add more water or stock, 1 tablespoon at a time, to create a saucy consistency. Season with salt and pepper, top with fresh basil, and serve.
~from Serious Eats
So happy to be back in the kitchen again — I injured my back a couple of months ago and found that I could not stand or sit long enough to cook. I finally got it together in time to work with some of the beautiful produce that is finding its way to me. First up a simple salad using cucumbers, roma tomatoes, basil, and red onion. Top it off with a lovely dill vinaigrette and you have a bowl full of summer heaven. We served this along with Marinated New York Strip. Freshetty, Fresh, Fresh.
CUCUMBER TOMATO SALAD (Serves 4)
Ingredients for the Salad:
- 3 cups peeled & sliced cucumbers
- 3 Roma tomatoes, sliced into chunks
- ⅓ cup chopped red onion
- ¼ cup chopped fresh basil
Ingredients for the Dressing:
- ¼ cup extra virgin olive oil
- ¾ cup apple cider vinegar
- ½ tablespoon red wine vinegar
- ½ teaspoon dill weed
- 1 teaspoon sugar
- Salt & pepper, to taste
Place salad ingredients in large bowl and toss.
- Mix dressing ingredients in small bowl; stir to combine well & drizzle over salad.
~from The Blond Cook