Savory Zucchini Bread & 2 Tomato "Use-Ups"

Last year when I was (as usual) trying to use up bushels of zucchini, I figured I'd try out a savory version.  L was thrilled because it has some of his favorite ingredients and he's not a fan of the typical sweet version.  This bread is chock-full of Mediterranean gems and goes great with tomatoes, another bumper crop of the summer.  I recommend it aside bowl of homemade tomato soup, topped with slow-roasted tomatoes and mozzarella, or slathered with tomato jam.

One thing I would change about this recipe is to scale it up 1 1/2 times because it results in sort of a short stubby loaf.  Next time I make it I will see how that goes and update this recipe with new amounts if it works out well.

Savory Zucchini Bread

2 eggs
1/4 cup olive oil
2 Tbsp balsamic vinegar
1 1/2 cups grated zucchini (I do this in my food processor)
3 or 4 cloves of garlic, chopped (Substituting 10 cloves of roasted garlic would be delicious)
2 roasted red peppers, chopped
1/2 cup kalamata olives, chopped
1/2 cup sundried tomatoes, chopped
1/4 cup parmiggiano reggiano, diced into tiny bits (This way you get little salty bites now and then)


1 1/2 cups all purpose flour
2 Tbsp Italian seasoning
1 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp baking powder

Preheat the oven to 350 F.  Grease a 9 x 5 x 3 loaf pan.

Beat together the eggs, oil and vinegar.  Add the zucchini, garlic, peppers, olives, tomatoes and cheese and stir to coat.  Sift flour, seasonings and leavenings into the bowl and stir until all ingredients are well combined.  Pour into the loaf pan and bake for 55-65 minutes.

Let cool in the pan for 10 minutes.  Then run a knife around the edge and invert to remove from the pan. Finish cooling on a wire rack before cutting.

Slow-Roasted Tomatoes

The trick to these tomatoes is roasting them as slowly as possible.  I put them in the oven in the afternoon and take them out the next morning when I wake up.  It's one of those recipes I feel guilty posting because it's barely a recipe.

10-12 Roma tomatoes or other low-moisture tomatoes, washed and split in half
olive oil
salt, pepper and any other desired seasonings

Toss tomatoes with olive oil to coat.  Arrange on a baking sheet, cut sides up.  Season as desired.

Set your oven as low as it will go (mine bottoms out at 170 F).  Stick your tomatoes in there and write yourself a little tomato love note so you don't forget about them.  Roasting time will depend on your oven but will be at least 12 hours.  I usually leave mine in for about 18 hours.  You know they're done when they've shriveled to about half their original size but are still moist inside.  These freeze very well and make an excellent pasta sauce when roughly chopped.

Cherry Tomato Jam

I've seen lots of recipes for this floating around cyberspace and finally had to try it myself.  It is the perfect mix of sweet and savory and goes particularly well with salty breads such as the zucchini bread above or any other cheese flavored bread.  It's also great as a topping for risotto cakes. It's not necessary to skin the tomatoes but it results in a better texture.  This recipe makes about 3 pint size jars.

2.5 lbs of cherry, pear or grape tomatoes (about 3 pints)

1 1/4 cups sugar (brown or white - both work well)
5 tsp balsamic vinegar
3 3/4 Tbsp lemon juice
2 Tbsp italian seasoning
2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
pinch of red pepper flakes

Bring a quart of water to a boil and prepare a large bowl of ice water.  Slash the ends of each tomato quickly with a paring knife.  Plunge the tomatoes, a pint at a time, into the boiling water for about 30 seconds (you should see the skins start to curl up at your incision), then use a slotted spoon to transfer them to the ice bath.  Repeat for other pints.  At this point the skins should slide right off.  Discard the skins and transfer the "meat" to a large saucepan.  Add sugar, vinegar, lemon juice and seasonings and bring to a boil.  Reduce heat to low and simmer for 1 1/2 to 2 hours, or until thick and jammy.

Transfer to pint jars.  This will keep for about 3 weeks in the fridge or 6 months in the freezer (use plastic containers if you plan to freeze it).  It can also be canned in a boiling water canner.  For this method, make sure your canning jars are sterilized and place your lids in a pan of water just below a simmer to soften the adhesive.  Leave 1/2 inch of headspace before placing the lid and making the ring fingertip tight.  Boil enough water to cover the jars by at least one inch, use canning tongs to place jars in the rack and process for 15 minutes (longer at higher altitudes).  If you haven't canned before please don't rely on this explanation alone - visit the national food safety database or the Ball preserving website first and fully educate yourself on how to can safely.

Palak Paneer

If I had to name one favorite Indian dish it would be palak paneer - a none too pretty but unbelievably tasty spinach puree with fresh farmers cheese (paneer) that's lovingly spiced and served over a bed of rice or with a stack of naan. Saag paneer is similar, but can contain other greens beyond spinach. I got to thinking that it couldn't be too hard to make - and as it turns out, it's dead simple and comes out even better than the restaurant variety.

Although paneer is not hard to make, I happened to have some "bread cheese" already on hand. This is a popular cheese to grill up for an appetizer, as it holds its shape when cooked, becoming soft and gooey but not stringey. I thought at first that the texture would be very different, but it was just a little firmer than paneer and tasted very similar, so it's an easy shortcut if you don't have time to make your own paneer.

Palak Paneer

1 Tbsp ground coriander
1 Tbsp ground cumin
1 tsp tumeric
1 tsp garam masala
1/2 tsp paprika
1/2 tsp freshly cracked black pepper

1 Tbsp butter
1/2 large sweet onion, chopped
3 cloves garlic, minced
1 Tbsp grated fresh ginger
1 medium jalapeño, seeded & minced
3 Tbsp tomato paste
2/3 cup water
11 oz spinach, washed and dried

1/3 cup "bread cheese", cut into 1/2 inch cubes
3 Tbsp fresh cilantro, chopped

cooked rice or naan for serving

Combine spices in a large, deep sided dry saucepan over medium high heat. Toast until spices are fragrant.

Add butter and onion and saute until onion is soft. Add garlic, ginger, jalapeño and tomato paste and cook for 2 minutes. Add water and stir in spinach, reducing the heat to medium low. Put a lid on the pot so the spinach will steam and wilt, stirring occasionally.

Once spinach has wilted, transfer to a blender or use a stick blender to puree the mixture. Return to the pan, add cheese and cook until the cheese warms and softens. Add cilantro and cook 1 minute.

Serve over rice or alongside naan.

Looking Forward to Leftovers...Part I

With all of the work that goes into making every Thanksgiving perfect, you deserve to be reaping the benefits for the following week. Yet all too often, leftovers just turn into turkey sandwiches and other monotonous duplicate meals, and after a few days you're sick and tired of reheat and reeat the same old thing, and you're ordering pizza while the leftovers languish and spoil in the back of the fridge. In the spirit of frugalness, in a waste not want not economy, we need to bring these leftovers to an unexpected place, where they will be transformed from the lovely but boring feast day foods into unrecognizable reincarnations. I hope that this series, which I will post throughout the week, will inspire you to think outside the leftover box, and enjoy your post-Thanksgiving time care free.

These waffles make use of leftover sweet potatoes or squash (both work well). If your leftover sweet potatoes aren't already mashed, just puree them first in a blender or food processor. Don't bother picking out nuts or marshmallows or whatever you like to put in, just puree it all together. Spices, even odd ones, taste great in this recipe so no worries about that either.

Since I have a full house (literally - no walking room) of guests from afar for most Thanksgivings, breakfast the day after is just as important to plan for as the big meal itself. It's a final send off for my guests and it needs to be filling enough that they can get through the 6-8 hour drive with minimal stops, but not so heavy that they want to fall asleep at the wheel. These waffles, drizzled with dark amber maple syrup and served with a pumpkin spice latte, fit the bill perfectly.

Apple, Pecan & Sweet Potato Waffles

3 large eggs
3/4 cup milk
1/4 cup melted butter
1 cup leftover mashed or pureed sweet potatoes or squash
1 tsp vanilla or pecan extract
3 Tbsp sugar (I like brown or maple sugar for these)
2 cups whole wheat pastry flour
1 1/2 tsp backing powder
1/2 tsp salt
1/2 cup toasted pecan pieces
1 small apple, peeled, cored and diced into small chunks

Preheat a waffle iron.

In a large bowl, beat together eggs, milk, melted butter, sweet potatoes and extract until well blended. Sift in flour, sugar, salt and baking powder. Stir until mostly mixed. Add pecans and apples and stir until well combined. Add more milk if the batter looks too thick (should be a normal consistency for waffles, a little thicker than pancake batter).

Prepare waffles according to the directions that came with your waffle iron. Serve with maple syrup and either hot cider or pumpkin spice lattes.

Fry So Good...

Baby eggplants are something that always intrigue me - shiny and cute, I fall for it every time. And then I get them home and I don't have a clue what to do with them. Unfortunately, more than one pint of these mini-aubergines has wasted away in my produce drawer. So when I got a bag in my CSA I was determined not to let them go to waste. After racking my brain, an application finally dawned on me that wouldn't result in small mushy veggies (it's the texture I can't do). A quick peel and a dip in the deep fryer turns these babies into crispy, salty, melting hot fries that I think top the potato variety. These work equally well with a large eggplant cut into matchsticks

Eggplant Fries

20 baby eggplants
1 cup flour
1 1/2 cup water
Vegetable oil for frying

Peel and halve or quarter the baby eggplant. Whisk together flour and water to make a light batter. Toss with eggplant. Preheat oil to 375 degrees F in a deep, heavy bottomed saucepan (oil should come about 1/2 way up the sides). Carefully add a small batch of eggplant to the pot. Fry until golden brown. Remove to paper towels and salt liberally. Repeat in small batches until done. Eat while hot (although they do reheat well on a baking sheet in a toaster oven).

You Got Canned (sort of): Episode 2 - Molly, you're a genius!

If you've managed to grab a copy of Molly Wizenberg's (the face of Orangette) new book "A Homemade Life" or you've been paying attention to anything on Tastespotting lately, then you've probably seen this recipe already. But it is too good to pass up. Who would've known that a grape would taste so interesting pickled? Well...um.. apparently Molly would. You've got to be the next to try this recipe - easy pickles in your fridge - no canning skills necessary (Although it's certainly possible to can these if you so desire).

Of course I have to modify everything - so I subbed some grape juice for some of the vinegar - it was a bit strong for my taste and changed the spices up a little.



Pickled Grapes


1 lb. seedless concord grapes
3/4 cup white wine vinegar
1/4 cup grape juice
1 cup granulated sugar
2 tsp pickling spice
1/2 tsp black peppercorns
1 cinnamon stick
1 star anise pod
1/4 tsp salt

Clean the grapes, then cut the stem end off just a bit, removing the "belly button" to expose some of the flesh to the pickling liquid. Stuff the grapes into a quart sized jar. Heat the remaining ingredients in a saucepan, bringing the mixture to a boil.


Pour the hot mixture down over the grapes. Refrigerate for at least two days - they should keep for at least a few weeks.

You Got Canned: Episode 1 - Everything's Better Pickled

I have a confession to make. I am a canning addict and I've been on a binge. I've tried to blame it on my CSA - they just keep giving me all of this amazing produce - too much amazing produce, and there's no way the two of us could stuff it all in our stomach but I just can't let it go to waste. But to be fair, if I didn't have the fabulous organic pick-up every week I would still be canning up a storm. It's something about the gorgeous jewel boxes of produce stands this time of year, the seductive smooth skins of tomatoes, berries, corn, beets, peaches, peppers, melons, squash, etc, etc in every color of the rainbow. It's too good to last, but it makes you want to preserve its beauty forever.

Plus there's the whole vinegary pickley fantasticness that we've all been in love with since we were kids that stopped dead in our tracks at the site of the big pickle barrel in the country store. Really - what doesn't taste better pickled?


So you'll be hearing a lot about my canning problem in the next few weeks. I've already attacked bread and butter zucchini pickles, peach raspberry jam, slow roasted tomatoes, pickled grapes, and black raspberry lime preserves. Coming up next will be homemade jarred roasted yellow peppers and a corn and tomatillo relish. Who knows where I'll go from there (although the upcoming school year may slow me down a bit).


But now, for my first pickling foray, my favorite pickled classic, the sweet yet sour ruby slices of the humble beet.

Citrusy Pickled Beets-makes 2 pints


6-8 medium to large beets
2/3 cup water
2/3 cup orange muscat vinegar (of course you can substitute white vinegar)
1/2 cup sugar
zest and juice of a lemon
2 sprigs thyme

Prepare a boiling water canner and sterilize 2 pint jars (I do this in the dishwasher on a sterilize cycle). Cover lids with water in a saucepan and bring to a simmer - do not boil!

Scrub beets and put in a pot, covered with water. Boil until almost fork tender. Rinse in cold water until cooled, slipping off the skins. Slice 1/4 inch thick.


Combine remaining ingredients in a saucepan and bring to a boil for 2-3 minutes. Add the beet slices and boil for 10 minutes.


Ladle into sterilized jars and run a small spatula down the insides of the jars to clear any air bubbles. Leave 1/2 inch of head space. Clean the rims and top with lids - process for 25 minutes in a boiling water bath. Remove from the canner and let cool on a kitchen towel overnight. Store for up to a year and enjoy!

CSA Week One: Maryland's First Harvest

As you may have noticed, I've been suffering with a bout of uninspired cooking, which coupled with busy days has resulted in fewer and fewer posts. To remedy this situation, I've signed up for a CSA to force me to step outside my fall-back meals and try some new things. CSA stands for Community Supported Agriculture, and is a program where consumers buy "shares" of a farm's harvest before the season begins (I paid for mine in full in April), providing funds that help the farmers to plant and maintain their fields, and then pick up their shares as the produce reaches its peak. If you'd like more information on CSAs, or to find local farmers markets, click here.

My CSA comes from One Straw Farm, an organic farm less than 3 miles from my house. Once a week, I make a pickup. Since this was my first one, I wasn't sure what to expect. I was greeted with massive quantities of the freshest produce, sure to improve my vitamin intake!


Keep in mind this is one full share for just one week! This week's share included 1 bunch each of collard greens, curly kale, red chard, yellow chard, arugula, red leaf lettuce, green leaf lettuce, and romaine lettuce. Also included was a bunch of wacky looking garlic scapes (new to me), a small head of cabbage and 2 pints of super sweet Maryland strawberries.

So what to do with all of this bounty? The lettuce of course has been devoted to salads, one of which was a lovely vietnamese concoction topped with noodles and shrimp, inspired by Nim Chow. The chard was blanched and became a star player in a creamy mushroom, sausage and orzo gratin - recipe to come.


I have big plans for the collards and kale, braised with ham hocks to go alongside barbecued chicken and cheddar scallion biscuits. The cabbage will probably end up in cabbage & noodles - a favorite around here.


The strawberries begged to be vibrant strawberry ice cream - this time I modified my previous recipe and used port instead of creme de menthe. It's the best strawberry ice cream you can imagine. (Recipe below)


The biggest conundrum was what to do with those funky, curly garlic scapes. Some of them ended up chopped fine in an omelet. The rest made their way into a pesto with peppery arugula and pistachios. It's great for pasta, as pizza sauce or for a sandwich spread. See the recipe below.

Strawberry Ice Cream with Port


2 eggs
1/2 cup sugar
3/4 cup heavy cream
1/4 cup port
1/2 cup 1% milk
1 vanilla bean, split and seeded
14 oz. freshly picked strawberries, washed and hulled (please, please seek out local ones - don't buy from across the country!)

Whisk eggs and sugar together in a heat proof bowl until well combined. Heat cream, port, milk and vanilla bean with seeds over medium heat in a heavy saucepan until mixture reaches a simmer. Remove pod of vanilla bean and reserve for another application. Slowly, whisking constantly, add warm mixture to the egg mixture in a thin stream, tempering the eggs. Return to the pan and bring mixture up to 175 degrees F while whisking. The mixture should thicken significantly- you've made a creme anglaise. Let cool to room temperature.

Combine strawberries and creme anglaise in a blender. Blend until well combined and chill overnight. Freeze according to the manufacturer's directions in an ice cream maker.



Garlic Scape and Arugula Pesto


1 bunch garlic scapes (about 6 large)
1 small bunch of arugula, washed and dried
1/2 cup roasted & shelled pistachios
1/4 cup ricotta cheese
1/2 cup grated parmeggiano reggiano
1/2 cup grated pecorino romano
1/4 cup good extra virgin olive oil
1 Tbsp lemon juice

Buzz garlic scapes and arugula in a food processor until well chopped. Add remaining ingredients and buzz in remaining ingredients until well combined. Store in the refrigerator for up to a week or freeze for up to 6 months before using.

Light & Hearty...

Light: \ˈlīt\ adjective. Low in calories or fat, easily digested, not heavy in the stomach

Hearty: \ˈhär-tē\ adjective. abundant, rich or flavorful enough to satisfy the appetite

Is it possible for a meal to be light, yet hearty? Low-calorie, yet filling? Is it possible to please your waistline and your tastebuds? This vegan recipe will prove to you that the two can coexist. Bold African-inspired flavors and naturally filling, fiber-filled ingredients offer up a lunch or dinner that will keep you going, smiling all the way. These "burgers" are not pretending to be meat, and there will be no mistaking them. They have a sweet, spicy nuttiness that's all their own. And the entire meal (1 burger with accompaniments and 1 cup of chickpea salad) has under 500 calories and keeps you full all day!

Sweet Potato & Pecan Burgers with Caramelized Onions and Chickpea Salad


2 1/2 cups sweet potato
1 tsp olive oil
2 1/2 cups red onion
3 large garlic cloves
1 cup rolled oats
1 tsp salt
1 tsp cinnamon chipotle spice mix
1 tsp coarsely ground black pepper
1/2 tsp coriander
1/2 tsp ancho chile powder
1/4 tsp allspice
1 1/2 Tbsp cumin
3 Tbsp chopped fresh cilantro
1/2 cup toasted chopped pecans
3 Tbsp olive oil
6 whole wheat or whole grain bread or buns
2 cups caramelized onions
Barbecue sauce

1 can low-sodium garbanzo beans (chickpeas), drained and rinsed
1/2 large bell pepper, chopped
2 Tbsp minced onion
2 Tbsp chopped fresh parsley
3 Tbsp red wine vinegar
2 tsp seracha (chile garlic sauce)
1 1/2 tsp cumin

Cut sweet potato into 1/2 inch cubes. Add to a small saucepan, cover with water and bring to a boil. Return heat to low and simmer for 10 minutes, or until potatoes are soft. Then strain. Meanwhile, saute onions in 1 tsp olive oil until soft. Add garlic and saute for 2 minutes.

In the bowl of a food processor, combine oats and dry seasonings. Pulse until oats are finely ground. Add sweet potatoes, onions and garlic, and cilantro and pulse until well mixed. Let cool if still warm, then stir in pecans. Form the burgers into 6 patties.

Heat 1 1/2 tsp of olive oil over medium-high heat in a nonstick pan. Sear 3 burgers at a time, until browned - about 4 minutes per side. Serve on whole wheat buns spread with BBQ sauce and topped with Boston lettuce and 1/3 cup carmelized onions.

For Chickpea Salad: Combine all ingredients in a large bowl. Mix well. Enjoy!

The Snack of Champions

Most of you know I teach high school. Many of you may not know that I teach at the High School that Michael Phelps graduated from not so long ago. His hometown has been a little crazy this year, to say the least. You'd have to live under a rock to avoid hearing his name every 5 minutes. Although I never taught him, I've met him since he won his 8 golds in Beijing (when he came to thank our principal) and one of my good friends taught alongside his mom. Next weekend they'll hold an Olympian parade in front of Towson U to honor himself, Katie Hoff and the other Baltimore olympians and many of us are walking in it.

Now, as you know, Micheal Phelps is known for eating lots of food. Not really very good quality food, just in massive quantities. He's known for downing a dozen eggs, pancakes, waffles, sausage, etc, etc at breakfast and following up with tons of pizza and chinese food. I think it's time his taste took a slightly more balanced route, with more veggies and sophisticated flavors. If it was my job to lure him over to the other side, I'd do it with this tart.


Inspired by Smitten Kitchen's butternut squash galette, my rustic fall tart is even spicer with a mellow note from good blue cheese and a kick from a parmesan and black pepper crust. This was a rockin snack on a stormy autumn afternoon. I highly recommend it, as does L, a normally vehement squash hater.

Autumn Galette


Parmesan Peppercorn Crust
1 cup all purpose flour
1/4 cup grated parmaggiano reggiano
1 Tbsp coarsely ground black pepper
1 tsp sea salt
1 stick (8 Tbsp) cold unsalted butter, cut into small pieces
ice water

In a small bowl, combine flour, parmesan, salt and pepper and mix well to combine. Use a fork or a pastry blender to cut butter into the flour mixture until it resembles a coarse meal. Add ice water, a few drops at a time, until mixture stays together when pressed. Form into a disk, wrap in plastic and refrigerate at least one hour.

Filling


1 small butternut squash, peeled, seeded and cubed
olive oil
1/2 tsp salt
pinch cayenne pepper
1/4 tsp allspice
1/4 tsp chile powder
1/4 tsp garlic powder

1 tsp butter
1 large red onion
2 Tbsp garlic rosemary seasoning
1/4 cup cream sherry

1/4 cup good quality mild blue cheese

Preheat oven to 400 F. Toss squash with a drizzle of olive oil until coated. Turn out onto a baking sheet. Roast until caramelized, stirring occasionally. Remove from the oven and toss with seasonings.

Meanwhile, saute onions in butter until caramelized. Add seasoning and deglaze with sherry. Cook until sherry has reduced to a syrupy glaze.

Roll out dough to a 13 inch round. Top with onions, then blue cheese and finally spiced squash. Fold edges of crust over filling, leaving the middle open, and pleat to fit.

Bake for 30-35 minutes, or until crust is golden brown and flaky.

Super Starches

I could never live on an Atkins diet. I tried South Beach for a while, but after 2 months without even fruit and not a single pound dropped, I said goodbye to that idea forever. This meal is decidedly not Atkins friendly, filled with the starchy goodness of cheesy yukon gold mashed potatoes tumbled into a crispy and flavorful pie crust and topped with tender pencil-thin asparagus. This is similar to Jamie Oliver's asparagus and potato tart, but housed in pastry crust instead of filo, and laced with mushrooms and leeks. This lovely vegetarian dish makes a hearty dinner in spring or fall.

Mushroom Leek Mashed Potato Pie with Roasted Asparagus


6 large yukon gold potatoes

2 Tbsp unsalted butter
2 cups cleaned leek, sliced thin
2 large portobello mushroom caps, diced
2 Tbsp marsala wine

a double recipe of piecrust - this parmesan black pepper one is great!

1 cup shredded mixed Italian cheeses (i like the 6 cheese blend)
2 Laughing Cow Light garlic and herb cheese wedges
2 Laughing Cow Light French onion cheese wedges
1 cup shredded gruyere
2 eggs, beaten
1 Tbsp garlic powder
1 Tbsp Italian seasoning

2 cups thin asparagus spears, ends trimmed

Preheat oven to 425. Cook potatoes in microwave until fork tender, 13-15 minutes. Let cool.

Saute leeks and mushrooms in butter until softened. Deglaze with marsala. Set aside to cool.

Roll out pie crusts to fit a 13 x 9 pyrex dish or other large shallow baking dish.

Mash potatoes with a fork. Blend in cheeses, eggs and seasonings. Combine with mushrooms and leeks and mix well. Empty into pie crust. Top with asparagus spears and drizzle with olive oil. Bake in lower third of oven until crust is crispy, about half an hour.

The Art of Sun Worship

I have been known to wish that there were only two seasons in the year: fall and spring. I love mild to slightly cold weather and I have a equal aversion to muggy middays and frigid mornings. But were it not for summer, I would miss out on some of the best produce to be had. And when our Mid-Atlantic temperatures are regulated to high 70s during the day and 60s at night, I become a bit of a sun worshipper.


Tomatoes, corn, basil and zucchini all take on new layers of sweet flavor from the kiss of the warm summer sun, and jalapenos seem to suck the heat from the rays. These last days of summer call for lounging in a hammock in the shade with an icy glass of lemonade, long walks by the stream that rambles through the woods and making the most of the land's bounty by cooking it quickly and simply.


After a weekend of red meat and not-so-healthy (albeit tasty) food, I am craving vegetables. Today has been a vegatarian day for me, and my body already feels better. In a recent issue of Gourmet magazine, this recipe for jalapeno poppers caught my eye. While away this weekend, I had the privilege to raid the Skoda family garden, with permission to take as much as I could. I came home with sacks of vegetal booty, not least of all a bag of jalapenos. Finally a chance to try those poppers! These were the perfect midafternoon snack - but be forewarned - these are HOT. You will need a glass of milk and some soft bread so cut the burn. If you are not a chile-lover these are not for you. But if you're like me, they're a pleasant wake up call on a lazy day.


Jalapeno Poppers
adapted from Gourmet August 2008

9 freshly picked jalapenos
2/3 cup shredded 2% mexican cheese
1 Tbsp. Frank's Red Hot
1 tsp chile powder
1 tsp cumin
salt and pepper
2 large eggs, beaten
1 cup seasoned Italian breadcrumbs
1 Tbsp oregano leaves, crumbled between your fingers
4 cups canola, vegetable or peanut oil


Cut each jalapeno open along one side, slitting from stem to point. Cut a small slit across the top under the stem, perpendicular to the first. Use a paring knife or your index finger to scrape out the seeds and ribs of the peppers, being careful not to split off any part of them. Rinse the insides of the peppers.

Mix together cheese, hot sauce and seasonings. Ready 2 shallow bowls, one with beaten eggs, one with breadcrumbs and oregano (well mixed). Stuff each pepper with cheese mixture, then dunk in egg and toss in breadcrumbs. Return to egg and again toss to coat with breadcrumbs. Set aside and repeat with other peppers.

Heat oil to 325 F in a deep narrow saucepan. Fry five peppers at a time until they are golden and rise to the top. Transfer to a cooling rack placed upside down atop paper towels. Repeat with remaining peppers. Serve immediately.




In addition to my spicy snack, Triple Creek Farm produce showed up in my dinner in the form of a fresh, light summer pizza. H's baseball bat zucchini is paired with a lovely pesto made from her thriving basil bushes. Maryland sweet white corn and plum tomatoes are worthy partners, and it all gets a little bite from brilliant red onion.



Summer Veggie Lovers Pizza


2 lbs of zucchini, seeded if necessary and cut into coins or half rings
1 cup Thai marinade (I used Wegman's but any brand will do)

3 cups fresh basil leaves
2/3 cup macadamia nuts
1/2 cup grated parmesan cheese
2 Tbsp low-fat ricotta cheese
1 tsp freshly minced garlic
1/2 tsp sugar
1/2 tsp salt
1 tsp freshly ground black pepper
1 tsp garlic powder
3 Tbsp olive oil

one recipe pizza dough through both rises

8 oz fresh mozzarella, sliced thin
1/4 cup grated parmesan cheese
1 cup shredded Italian 4 cheese blend
1 cob sweet white corn, kernels removed
5 plum tomatoes, sliced thin
1/2 large red onion, sliced into thin half moons

Prepare zucchini and toss with marinade. Let marinate in fridge at least 2 hours or overnight. Preheat a grill on high. Use a grill pan to grill zucchini until moderately charred. Set aside.

Preheat oven with a pizza stone inside to 500 F for 30 minutes. Combine basil and macadamias in a food processor and pulse until mixture resembles a coarse meal. Add cheeses, garlic and seasonings. Pulse until finely ground, then drizzle in olive oil while food processor is running. Set aside.

Roll or stretch pizza dough to stone size on a floured surface. Make sure all other ingredients are prepped. When pizza stone is preheated, remove from oven (carefully!) and place dough on hot stone. After a couple of minutes the dough should release from the stone. Flip crust before topping (this seals the dough's surface, preventing mushy crust).

Spread pesto sauce onto "toasted" surface. Top with grilled zucchini in one even layer. Distribute cheeses evenly, and follow with corn kernels. Lay down tomato slices in an even layer and top with onion.

Return pizza stone to oven and let cook 20-30 minutes, or until crust is crisp, tomatoes and onions caramelize and cheese is bubbly. Slice and serve.