One Bowl…

September 7, 2017

a few pantry staples and a wooden spoon. That’s all that’s needed to put the abundance of Summer zucchini to good use. I adjusted the already simple recipe from SimplyRecipes.com to include butter and olive oil and the result was 14 moist and gently spiced Zucchini Muffins packed with raisins and walnuts in just 45 minutes, start to finish.

http://www.simplyrecipes.com/recipes/zucchini_muffins/

Or, you can use this recipe to create two loaves of satisfying Zucchini Bread instead. http://www.simplyrecipes.com/recipes/zucchini_bread/

 

photos: gp

 

 

Advertisements

Cooling Greens

August 20, 2017

This August heat has inspired me to reach for anything green from the season’s bounty, switching up my weekly shopping trip which seems to zeroed in on auto-pilot. Let’s see what this exercise has produced.

From the top:

It started with this green spider orchid from Trader Joe’s inspiring the rest of my selections.

Locally grown Honeydew melons are just the break I needed from Watermelon.

These Green Zebra heirloom tomatoes will switch up that Summertime BLT or Caprese.

Local fresh herbs…it doesn’t get better. Basil for a Pesto Pizza on the grill or maybe a Pesto Potato Salad…Parsley and Mint for a Chimichurri to compliment anything grilled.

Zucchini have gotten a bad rap by showing up on your desk or doorstep by the bagful. Take full advantage by grilling them up with some onions, peppers and tomatoes or knocking out a batch of Zucchini Muffins.

Photo: gp