The title of this post makes me think of a girl in my brother’s grade named Naaman.
Them squash are a comin! The day that we put the shed onto its foundation, we all got some zucchini as a thank-you from the garden. I personally was very tired when I got home that day, so the simplest of zucchini cooking was in order:
- drizzle some oil in a pan
- throw in some sliced zucchini
- sprinkle on some garlic. salt. pepper.
- eat when looking tasty and slightly browned
Delicious. Simple, but oh-so-tasty. (If you remember my first adventures with kale… it was basically the same recipe. A winner.)
A couple others have submitted their recipes for garden goods. And they make my tummy growl.
Micaela Belles gives us one for our darkest moments… those in which we have an excess of the darkest greens. Spinach. (actually, that doesn’t sound like a dark moment, but it IS a dark leafy green… as are arugula, kale, romaine lettuce, swiss chard, and mustard greens. OMG MUSTARD GREENS):
SPINACH MUFFINS (WHAT?? YESS!!)
- 3/4 cup oat flour (note: you could probably sub flours of do 1 1/2 cups total of a single flour, instead of 2)
- 3/4 cup whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 egg
- 3/4 cup sugar
- 1 single serving applesauce (or 1/2 cup)
- 1 cup PACKED, triple washed baby spinach, chopped by food processor into small bits (see photos above)
- 3 tbsp canola oil
- 1 tsp vanilla extract
- 1/2 – 1 tsp lemon zest (depending on how lemon-y you want it)
- Optional ingredient: 1/4 cup chopped walnuts, plus extra for topping
1. Pre-heat oven to 350 degrees F and prepare a 12 cup muffin tin with non-stick spray.
2. Add dry ingredients into a medium bowl and whisk together.
3.Whisk to beat egg and sugar together till light (I did this by hand for just a couple minutes).
4. Whisk in the rest of the wet ingredients.
5. Pour dry ingredient mixture into the wet ingredient mixture, add 1/4 cup walnuts if desired, and stir gently just to combine – do not over-mix.
6. Pour muffin batter into muffin tin cups – about 3/4 full each. If using walnuts, sprinkle walnuts on top of each muffin.
7. Bake for 14-17 minutes until centers set or a toothpick inserted in the center of a muffin comes out clean.
8. Cool at least 10-15 minutes before serving.
And Suzanne Lis sent this mouth-watering recipe from thehealthyfoodie.net. And she lives one street over. We’re feasting soon.
- ¼ Whole wheat pizza crust recipe (if you don’t have time for this recipe, try this one. It’s tried and true in my house!)
- ½ tsp fermented garlic flowers (whhhaatt??)
- 1 tsp za’atar (lots of Middle Eastern stores around us!)
- ½ eggplant, in very thin slices
- ½ zucchini, in very thin slices
- 1 tomato, in very thin slices
- Salt, pepper and za’atar, to taste
- 2 tbsp red onions, finely chopped
- 100g low fat Mozzarella cheese, grated
- 25g goat cheese, crumbled (GOAT CHEESE)
- 1 tsp fresh parsley, chopped
- Preheat oven to 500F.
- Roll or stretch dough into 10-12 inch disc and lay on a baking sheet. Spread fermented garlic flowers (crushed garlic would do the trick) and sprinkle generously with za’atar.
- Top with mozzarella cheese, followed by aubergine slices, tomato and zucchini, then sprinkle red onion. Sprinkle with salt, pepper and more za’atar.
- Bake in the oven for about 8-10 minutes, until cheese is melted and starts to colour on the edge.
- Take out of the oven, sprinkle goat cheese and return to the oven for 2-3 minutes, just to soften goat cheese
- Take pizza out of the oven and sprinkle fresh parsley.
I plan on eating some squash tonight. And maybe some breaded banana peppers… I’ll let you know how it goes…