Zoo-kee-nee Bread

Zucchini is easy to grow. And even easier to grow REALLY BIG. At this time a year when there is a plethora of zucchini to be had, it is inevitable that this squash lover turn to a trusty zucchini  bread recipe to off-load some of this squash (I mean 5 plants...what was I thinking?!). This recipe is really good and really moist.  The bread will freeze well and keep in the refrigerator for weeks.  This recipe makes 2 bread loafs - so there is plenty to go around. 

Prep time: 20 mins

Cook time: 1 hour

Makes: 2 loafs

INGREDIENTS:

3 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

3 tsp ground cinnamon

3 eggs

1 cup vegetable oil

2 1/4 cups white sugar

3 tsp vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

DIRECTIONS:

Grease and flour two 8x4 inch bread pans.  Preheat oven to 325 degrees F.  Sift the flour, salt, baking powder, baking soda and cinnamon together in a bowl.

Beat eggs, oil, vanilla and sugar together in a large bowl or mixer.  Add sifted ingredients tot he 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.

Bar-B-Que'd Pizza

 

Prep time: 1 hour

Cook time:  minutes

Serves: 2 large or 4 small pizzas

BASIC PIZZA DOUGH:

2 tsp active dry yeast or 1 package

1 cup lukewarm water

2-3 cups flour (unbleached all purpose or bread flour)

2 tbsp olive oil

1 tsp salt

1 tbsp sugar or honey

Cornmeal to dust pizza peel or pan

DIRECTIONS:

In a large bowl, combine the flour and salt.  Make a well in the center and add the yeast, water and 2 tbsp olive oil.  Leave for 15 minutes to dissolve yeast.  With your hands, stir until the dough just holds together.  Transfer to a floured surface and knead until smooth and elastic.  Avoid adding too much flour while kneading.  

Brush or spray the inside of a clean bowl with 1 tbsp of oil.  Place the dough in the bowl and roll around to coat with the oil.  Cover with plastic wrap and leave to rise in a draft free place until more than doubled in volume, about 45 minutes.  Divide the dough into 2 balls. Using a floured surface, roll or stretch out the pizza dough into a circle (ours never end up round however, so don't worry if you end up with a weird shape). 

Preheat the BBQ to 425. Wipe the hot grates with olive oil to prevent the pizza from sticking.  Using a lightly floured pizza peel, slide the dough onto the grill and cook until slightly firm but not completely cooked through, approximately 5 minutes. 

 


Return the pizzas to the kitchen and add the sauce, toppings and cheese.  Once on the grill again,  cook for an additional 10 minutes or until the pizza is cooked thoroughly.  Serve immediately.

Zucchini Salsa

Just when I thought I couldn't look another zucchini, I found this recipe at the Farmer's Market and thought it was such a clever new way to prepare the abundance of squash that grows in our garden this time of year.  If you're a squash grower you know what I mean! It is light, crunchy and perfect on whole wheat pita or tortilla chips.  For a spicier salsa add an additional Jalapeno to kick things up.

Prep time: 15 mins

Cook time: 30 mins

Makes: 4 cups

INGREDIENTS:

2 medium green zucchini, cut into 1/4 inch dice

2 medium yellow zucchini, cut into 1/4 inch dice

1 small red onion, minced

2 garlic cloves, minced

1 Jalapeno, stemmed and minced

2 large ripe tomatoes, peel, seeded and minced

1 tsp minced fresh basil leaves

1 tsp minced fresh Italian parsley leaves

Juice of two lemons

4 tbsp extra-virgin olive oil

1 tsp kosher salt

Freshly ground pepper

DIRECTIONS:

Combine the zucchini, onion, garlic and jalapeno in a medium bowl and toss.  Add the tomato, basil, parsley, lemon juice, olive oil and salt and toss again.  Taste and season with black pepper.  Let rest at room temperature for 30 minutes before serving.  Use immediately or store refrigerated for 3 or 4 days.

Simple Strawberry Sorbet

Sorbet includes just a few simple ingredients, and is incredibly simple to make. With fresh strawberries now in season, I couldn't resist making this last weekend when the weather was hot.  Intensely strawberry-flavored, it's also a brilliant red.  This recipe is very sweet, but  you can tweak the sugar added to your preference (the original recipe called for 3/4 cup of sugar). I also made a mango-strawberry sorbet which was delicious.  Any fruit will do - the combinations are endless!

 

Prep time: 15 mins

Freezer time: 5-6 hours

Makes: 1 quart

INGREDIENTS:

1 cup water

1/3 - 3/4 cup sugar

2 1/2 cups strawberries; frozen are fine

1/3 cup freshly squeezed lemon juice

DIRECTIONS:

Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool.

If you're using frozen strawberries, thaw them enough that they're not rock-hard; a few icy spots are OK. If you're using fresh strawberries, wash and trim off the hulls.

Place the strawberries in the work bowl of a food processor. Process until fairly smooth, but not puréed.

Add the syrup and lemon juice, and pulse briefly, just to combine. The syrup doesn't have to be cold, but it shouldn't be boiling hot, either. Lukewarm or cooler is fine. 

Place the mixture in a shallow pan; an 8" x 8" or 9" round cake pan are both good choices. Place the pan in the freezer. There's no need to cover it

 

After 2 hours, use a fork or spoon to stir it around, bringing the frozen edges into the center. Return to the freezer.

Continue to stir every hour or so, until the sorbet is nearly as firm as you like. This may be as little as 4 hours total, start to finish; or it may take longer, depending on the temperature of your freezer. Once the sorbet is entirely icy (like a slush drink), you can purée it in a food processor or using a hand blender, if you like. Place in a bowl, cover, and return to the freezer.

Sorbet should be ready to serve about 4 to 6 hours after you first put it into the freezer. Waiting a couple of hours beyond that will solidify it beyond scoopable. To serve beyond that window, allow sorbet to soften slightly at room temperature; this will only take about 10 minutes. Scoop into dishes and serve.

Fusilli with Herbed Ricotta and Grape Tomatoes

Prep time: 10 mins

Cook time: 15 mins

Serves: 4, as a main meal

INGREDIENTS:

Salt, as needed

1 cup part-skim ricotta cheese
1 tbsp  fresh oregano leaves , chopped
1/4 cup (plus additional for serving) grated Pecorino Romano cheese
1/4 cup (packed) fresh basil leaves, chopped
12 oz fusilli or corkscrew pasta
1 pint (2 cups) grape tomatoes, halved

DIRECTIONS: 

Heat large covered saucepot of salted water to boiling on high. Meanwhile, in small bowl, combine ricotta, oregano, 1/4 cup Romano, and half of basil. Add pasta to boiling water and cook as label directs.

Reserve 1/4 cup pasta cooking water. Drain pasta and return to pot; then add the tomatoes. Add reserved cooking water to ricotta mixture; stir into pasta and tomatoes. Toss with remaining basil. Serve with additional cheese if you like.

Yields 4, 2-cup servings