Zucchini seems to multiple like rabbits. One day nothing on the vine, the next day a mega-zucchini is staring you in the face. My zucchini, however, produced zilch, nada, nothing. Luckily my buddy, Jan, and daughter, Megan, were anxious to part with their extra zucchini (Megan stooped to begging). Every year I try new recipes, but I always make my tried and true Zucchini Bread, so moist. I love nuts, but make it without since the family isn’t as ‘nutty’ as I am. Enjoy!
2 cups sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup nuts (optional)
- Preheat oven to 350 degrees.
- Mix ingredients in order given.
- Pour into two greased bread pans. Bake for 1 hour, or until done.
- Cool 10-15 minutes. Remove from pans.
Yield: 2 loaves
Every two months a group of great friends meet for a themed potluck before our book club gathering. This month, an hour before our meeting, I had nothing. It had been a busy day and I was fresh out of ideas and time. After writing about food it seemed tacky to run to the grocery store and buy something…God forbid!
I stood in my kitchen and contemplated my next move when suddenly I saw a bowl of sun gold tomatoes from my garden and an avocado. Hmmmm. I quickly looked up a few recipes using those ingredients and then decided, ‘what the heck’, I’ll just through a bunch of vegetables in a bowl and toss with Greek Dressing (or vinaigrette) and call it good.
What resulted was a yummy refreshing summer’s harvest salad. It’s a keeper!
SUMMER’S HARVEST SALAD
Sun Gold (or cherry tomatoes) halved
Fresh Sweet corn, cooked and cut from the cob
Chopped green or sweet white onion
Chopped fresh basil
Salt & Pepper
Balsamic vinaigrette (or Greek Dressing)