We've been blessed with home-grown tomatoes, zucchini, basil, and cucumbers this week. Several different friends have gardens, and we've reaped the benefit of their labor!
Here's a couple recipes I've made with the veggies.
Bruschetta: tomatoes, basil, garlic minced, olive oil, salt and pepper, and balsamic vinegar. Chop and mix to taste. Drizzle olive oil and rosemary on bread and broil. Yum!
Here's a new recipe I tried, thanks to my friend's suggestion.
There's also the tried and true...
Zucchini Bread
Makes: 2 loaves
Beat until real thick and yellow:
3 eggs
2 c. sugar
1 c. oil
1 T vanilla
Mix:
2 c. flour
1 tsp. salt
1 T cinnamon
¼ tsp. baking powder
2 tsp. baking soda
1 T nutmeg
Combine the two mixtures.
Grate 2 c. green zucchini (don’t peel).
Add ¾ c. walnuts (optional).
Pour into 2 greased loaf pans. Bake 1 hour at 350.
Makes: 2 loaves
Beat until real thick and yellow:
3 eggs
2 c. sugar
1 c. oil
1 T vanilla
Mix:
2 c. flour
1 tsp. salt
1 T cinnamon
¼ tsp. baking powder
2 tsp. baking soda
1 T nutmeg
Combine the two mixtures.
Grate 2 c. green zucchini (don’t peel).
Add ¾ c. walnuts (optional).
Pour into 2 greased loaf pans. Bake 1 hour at 350.
Enjoy!
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