The ingredient of the week is summer squash/zucchini! I am so glad that I did not plant any this year – it is always so prolific and I’m having a hard enough time being creative with all the summer squash that we have been getting from our CSA. We have, however, tried a number of new dishes using zucchini and found many that we enjoy! Tonight we had “cheesecake” for dinner – a savory zucchini cheesecake that was quite tasty. We are also looking forward to trying more recipes from Deborah Madison’s book Local Flavors that I picked up at the library a couple of weeks ago. Just last Friday, after I had already discovered her book, she was on NPR (National Public Radio) sharing recipe ideas and ways to use CSA and Farmer’s Market veggies. Over the weekend we tried a Cabbage and Kale bean dish over pasta from her lovely cookbook and enjoyed sharing it with family that came to visit. Oh and other exciting kitchen experiments for the week include making my own ketchup : lacto-fermented.
Italicized items below are already in my pantry, fridge or freezer.
Wake-up Smoothies and Zucchini Bread; Yogurt and Granola with fruit (x2); Frozen Blender Pancakes; Steel Cut oats and boiled eggs (x2); Egg puff
Hummus and Veggies or Pita/pita chips; Frozen Smoothie Pops; Popcorn with olive oil and sea salt; Chocolate tapioca pudding; String cheese and crackers; Apples and PB; Cherries; Watermelon
Zucchini Cheesecake and garden fresh salad; Sloppy Janes and coleslaw; Red beans and rice with Calabacitas; Mediterranean Stuffed Summer Squash and Algerian Flatbread; Grilled Chicken and Potato Cabbage Gratin (Local Flavors); Grilled Fish and Eggplant Crostini (Local Flavors); Homemade Pizza and cucumber salad