[PIC to come]
An alternative to Zucchini Bread…. Zucchini Soup!
- 2 Pounds fresh Zucchini, cut into pieces
- 3 Tablespoons Butter
- 1 medium Onion, diced
- ¼ Cup Half & Half
- ½ Cup (or more) Broth (Chicken or Vegetable)
- Prepare a large pot of boiling water and add the zucchini pieces. Boil them for 2-3 minutes.
- Drain the zucchini in a colander and set it aside. Return the empty pot to the stove. Add the butter to the pot and allow it to melt over medium heat. When the butter is hot, sauté the onions until they are tender and just beginning to brown.
- Add the zucchini and broth to the sautéed onions and stir to combine.
- Put the lid on the pot and cook for 20 minutes, until everything is really soft. After 20 min, take the lid off and cook for about 10 more to concentrate the flavor and get rid of some of the liquid.
- When finished cooking, turn the soup off and let cool a bit, then blend until smooth.
- At the end, add the Half & Half and serve warm.
No tried and true amounts here…. This ones all about your personal preference so just taste as you go.
- 1/2 Cucumber, peeled and seeded
- a couple tomatoes, rough chopped
- chives, chopped really fine
- a small garlic clove, minced
- a couple basil leaves
- a squeeze of lemon juice and some zest
- a small capful of vinegar
- salt & pepper
- a tiny bit of jalapeno, chopped really fine
- yogurt (per serving at the end)
Combine in the food processor or blender and then eat! Well, it would actually be good to let it sit but I dont usually have that kind of patience. Swirl in some yogurt right before you eat it to make it even better.
(original recipe from food52.com “Crispy Parmesan Kale Chips”)
[Picture to come]
(Serves a couple people or one hungry snackie individual with a cheese craving)
- 1 head flat-leaf (Tuscan or Lacinato) kale or collard greens, leaves separated, rinsed and dried well [I only had the curly kale and it worked fine]
- Olive Oil spray [I only had regular oil and it was fine]
- 1/3 cup grated Parmesan or Asiago cheese
- Salt [optional because the cheese is salty]
good to know:
+ these may be good with some lemon zest??
- Preheat oven to 275 degrees F.
- Using a knife, remove the thick inner stems from the leaves, leaving long strips; cut the strips in half. Arrange the leaves dark side up in a single layer on two baking sheets.
- Lightly mist each piece with olive oil spray. Sprinkle generously and evenly with Parmesan cheese, salt and pepper
- Bake about 14-16 minutes, until the leaves are crisp and the cheese is lightly golden. Sometimes the leaves bake unevenly, so watch them carefully, removing the crisp ones as they are done and returning the others to continue baking until done. Serve warm.
+ if you cook them too long they are so crispy that they kind of just disappear in your mouth (which wierds me out) so keep an eye on them.
We’re always buried in squash from our CSA share so heres my favorite way to use delicata’s quickly…
- 1 Delicata Squash, cut in half lengthwise with the seeds scooped out
- Olive Oil
- Kosher Salt
- Preheat oven to 400 degrees.
- Cut squash pieces in 1/4 inch half moons and toss with olive oil and kosher salt.
- Lay out squash pieces on cookie sheet. (The more contact the squash pieces have with the pan, the faster they will crisp up.)
- Cooking time REALLY varies depending on how consistent you were with cutting the squash chips. So just put them on for 10 minutes and then check it every couple of minutes after. Some will be crunchy… some just get all golden brown and yummy. Either way, its amazing how fast an entire squash can disappear.
Good to know:
+You don’t need to peel this squash… the skin is totally edible and yummy after baking.
What do you do with celeriac?
This. This is what you do.
Buttery and light and way more interesting than mashed potatoes. (recipe from food52.com)
(Feeds 4 – with my additions we fed 5)
- 1 medium celeriac (about 1.25lbs), peeled and cut into 1/2 in. pieces [i used 3-4 small celeriac]
- 1 small idaho potato (the size of your fist), peeled and cut into 1/2 in. pieces [i used a couple small potatoes]
- Kosher Salt
- 1 Granny Smith Apple, peeled and cut into 1 in pieces
- 1/2 Cup Heavy Cream [we only had half and half so i used that. Also, almond milk works really well too]
- 2 TBSP Butter
- 1 Bay Leaf
- Black pepper
- Sumac to sprinkle on top (lovely lemony flavor)
- Peel the celeriac, potatoes, and the apple.
- Put celeriac & potatoes in a pan of cold salted water and turn to medium heat. Cook for 10 minutes and then add the apple. Continue to cook until all are tender. (about 5 more minutes)
- While vegetables are cooking, heat the cream, butter and bay leaf over medium heat. When hot, turn off (to let the bay leaf flavor the cream.)
- Drain the cooked vegetables and apple and return them to the hot, dry pan and cook off any extra water for 2 minutes or so.
- Put the vegetable/apple mix in the food processor with the cream (remove bay leaf).
- Season with salt and black pepper to taste.
- Plate and sprinkle with sumac.
I heart zucchini bread. One of the best days of every summer is the day when I remember that I can make really yummy bread with all that extra zucchini (instead of yet another vegetarian side dish). I mean, I love vegetables but I REALLY love breakfast breads.
- 3 Cups all-purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 3 teaspoons ground Cinnamon
- 3 Eggs
- 3/4 Cups Vegetable Oil
- 1 .5 Cups Sugar (Note to self: This is the perfect amount. Don’t alter it.)
- 3 teaspoons Vanilla Extract
- 2 C grated Zucchini
- 1 C chopped Walnuts
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking soda, baking powder, and cinnamon together in a 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.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. (yea, right.)