Zucchini Bread

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Zucchini Bread

Zucchini Bread

http://www.connoisseur4thecure.com/2012/06/24/zucchini-bread/

Ingredients

  • 3/4 cup low-fat buttermilk
  • 2 large eggs
  • 1/2 cup coconut sugar
  • 3 teaspoons stevia
  • 1/3 cup grape seed oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini
  • 2 cups whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips
  • ½ cup pecans, chopped

Instructions

  1. Preheat oven to 350°F. Spray a 9-by-5-inch loaf pan with cooking spray.
  2. Whisk together the “wet” ingredients in a medium bowl: milk, eggs, sugar, oil and vanilla.
  3. Stir in zucchini to the wet ingredients.
  4. Combine the “dry” ingredients: flour, baking powder, cinnamon and salt in a large bowl.
  5. Stir the wet ingredients into the dry ingredients. Stir in the chocolate chips and nuts until just combined.
  6. Pour into the greased loaf pan.
  7. Bake at 350°F until golden brown and a wooden skewer inserted in the center comes out clean. (50 minutes to 1 hour.). Cool 10 minutes in the pan then remove to a wire cooling rack. Let cool for at least 1 hour before slicing.
http://www.knowyourfarms.com/zucchini-bread/

By |May 5th, 2013|Bread, recipe, Recipe Type, Zucchini|0 Comments
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Chocolate Zucchini Bread

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Chocolate Zucchini Bread

Chocolate Zucchini Bread

http://www.inspiredtaste.net/2108/chocolate-zucchini-bread/

Ingredients

  • 1 1/2 cup shredded raw zucchini
  • 1 cup all-purpose flour
  • 1/2 cup (45 grams) unsweetened cocoa powder (we used Ghirardelli)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon instant coffee granules
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F and spray a loaf pan (9x5x3) with nonstick cooking oil.
  2. In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, then set aside.
  3. In a large bowl, using a hand mixer beat the oil, sugars, eggs, vanilla extract and coffee granules for about 2 minutes.
  4. Add the shredded zucchini to the dry ingredients and then in batches add the dry ingredients to the wet ingredients; use a spatula to incorporate everything until just mixed. Pour the mixture into the loaf pan and bake in the oven for 55 – 65 minutes or until a toothpick can be inserted in the bread and then be removed clean. Remove from the oven and cool on a wire rack.
http://www.knowyourfarms.com/chocolate-zucchini-bread/

By |May 3rd, 2013|Bread, Dessert, recipe, Recipe Type, Zucchini|0 Comments
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Stuffed Zucchini with Cheesy Breadcrumbs

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Stuffed Zucchini with Cheesy Breadcrumbs

Stuffed Zucchini with Cheesy Breadcrumbs

http://www.myrecipes.com/recipe/stuffed-zucchini-50400000113019/

Ingredients

  • 3 (1.3-ounce) slices day-old whole-wheat bread
  • 3 medium zucchini
  • 3/8 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 cup finely chopped onion
  • 1/3 cup canned artichoke hearts, drained and chopped
  • 1 tablespoon chopped fresh thyme
  • 3 garlic cloves, minced
  • 3 tablespoons dry white wine
  • 5 tablespoons grated Parmesan cheese
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons finely grated lemon rind

Instructions

  1. Preheat oven to 350°.
  2. Place bread in a food processor; pulse until fine crumbs form. Set aside.
  3. Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp. Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper.
  4. Heat oil and butter in a large skillet over medium heat. Add zucchini pulp and onion; sauté 5 minutes. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, artichoke hearts, thyme, and garlic; cook 45 seconds. Add wine; cook 1 minute or until most of liquid evaporates. Combine breadcrumbs and onion mixture in a large bowl; stir in cheese and remaining ingredients. Spoon 1/2 cup breadcrumb mixture into each zucchini shell. Bake at 350° for 45 minutes or until just tender.
http://www.knowyourfarms.com/stuffed-zucchini-with-cheesy-breadcrumbs/

This is a great article about how local food is an answer to our food security problems.

By |March 25th, 2013|Entree, recipe, Recipe Type, Side Dish, Zucchini|0 Comments
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Summer Squash, Bacon, and Mozzarella Quiche

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Summer Squash, Bacon, and Mozzarella Quiche

Summer Squash, Bacon, and Mozzarella Quiche

http://www.myrecipes.com/recipe/squash-bacon-mozzarella-quiche-50400000113768/

Ingredients

  • Crust:
  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1/2 teaspoon salt
  • 3 tablespoons chilled unsalted butter, cut into small pieces
  • 2 tablespoons vegetable shortening, cut into small pieces
  • 1/4 cup ice water
  • Cooking spray
  • Filling:
  • 1 tablespoon extra-virgin olive oil
  • 2 cups (1/8-inch-thick) slices yellow squash
  • 2 cups (1/8-inch-thick) slices zucchini
  • 1/4 cup chopped shallots
  • 1 tablespoon chopped fresh thyme
  • 1 cup 2% reduced-fat milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices center-cut bacon, cooked and crumbled
  • 3 large egg whites
  • 3 large eggs
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Instructions

  1. To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a food processor, and pulse 2 times or until combined. Add butter and shortening; pulse 4 times or until mixture resembles coarse meal. With food processor on, add ice water through food chute, processing just until the mixture is combined (do not form a ball). Press mixture into a 4-inch circle on plastic wrap, and cover. Refrigerate for 1 hour.
  2. Preheat oven to 400°.
  3. Slightly overlap 2 sheets of plastic wrap on a slightly damp flat surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheets of plastic wrap, and fit dough, plastic wrap side up, into a 9 1/2-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap from dough. Fold edges under, and flute. Pierce bottom and sides of dough with fork. Bake at 400° for 15 minutes. Cool on a wire rack.
  4. Reduce oven temperature to 350°.
  5. To prepare the filling, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add squash, zucchini, shallots, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the squash mixture slightly.
  6. Combine 1 cup reduced-fat milk and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Arrange squash mixture evenly over crust, and sprinkle with 3/4 cup mozzarella cheese. Pour the egg mixture over cheese. Bake at 350° for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack.
http://www.knowyourfarms.com/summer-squash-bacon-and-mozzarella-quiche/

Why eat local?

By |March 22nd, 2013|Breakfast, Entree, recipe, Recipe Type, Squash, Summer Squash, Zucchini|0 Comments
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Shaved Summer Squash Salad with Prosciutto Crisps

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Shaved Summer Squash Salad with Prosciutto Crisps

Shaved Summer Squash Salad with Prosciutto Crisps

http://www.myrecipes.com/recipe/shaved-summer-squash-salad-50400000113014/

Ingredients

  • 1 medium zucchini
  • 2 medium yellow squash
  • 1/4 teaspoon salt
  • 2 tablespoons thinly sliced fresh mint
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 3 thin slices prosciutto (1 ounce), chopped
  • 1/4 cup (1 ounce) crumbled ricotta salata or feta cheese

Instructions

  1. Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in a medium bowl, and toss with salt.
  2. Combine mint and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over zucchini and squash; toss.
  3. Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp.
  4. Place 3/4 cup salad on each of 4 plates. Top each serving with 1 tablespoon cheese; sprinkle evenly with prosciutto.
http://www.knowyourfarms.com/shaved-summer-squash-salad-with-prosciutto-crisps/

By |March 15th, 2013|recipe, Recipe Type, Salad, Squash, Summer Squash, Zucchini|0 Comments
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Thai Summer Slaw

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Thai Summer Slaw

Thai Summer Slaw

http://www.myrecipes.com/recipe/thai-summer-slaw-10000001622473/

Ingredients

  • Slaw:
  • 3 cups thinly sliced napa (Chinese) cabbage
  • 1/2 cup (1/8-inch) julienne-cut yellow squash
  • 1/2 cup (1/8-inch) julienne-cut zucchini
  • 1/2 cup (1/8-inch) julienne-cut red bell pepper
  • 1/2 cup (1/8-inch) julienne-cut yellow bell pepper
  • 1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
  • 1/2 cup shredded carrot
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup thinly sliced green onions
  • 1/4 cup grated radishes
  • 1 minced seeded jalapeño pepper
  • Dressing:
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon water
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon chile paste with garlic (such as sambal oelek)

Instructions

  1. To prepare slaw, combine first 11 ingredients in a large bowl.
  2. To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves. Drizzle over slaw; toss well to coat. Serve immediately.
http://www.knowyourfarms.com/thai-summer-slaw/

By |March 8th, 2013|Bell Peppers, recipe, Recipe Type, Side Dish, Squash, Summer Squash, Zucchini|0 Comments
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Eggplant, Zucchini, and Tomato Tian

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Eggplant, Zucchini, and Tomato Tian

Eggplant, Zucchini, and Tomato Tian

http://www.myrecipes.com/recipe/eggplant-zucchini-tomato-tian-10000001988557/

Ingredients

  • 1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices
  • 1 pound zucchini, cut diagonally into 1/4-inch-thick slices
  • Cooking spray
  • 1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 4 ounces French bread baguette
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh oregano
  • 1 1/2 teaspoons chopped fresh thyme
  • 2 garlic cloves, minced
  • 1/4 cup fat-free, less-sodium chicken broth

Instructions

  1. Preheat oven to 375°.
  2. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375° for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
  3. Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients (through garlic) to processor; process until combined. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour broth over top. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.
http://www.knowyourfarms.com/eggplant-zucchini-and-tomato-tian/

Here are 15 tips to help you eat more local food!

By |February 14th, 2013|Casserole, Eggplant, Entree, Potatoes, recipe, Recipe Type, Squash, Tomatoes, Zucchini|0 Comments
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