Zucchini Muffins

Zucchini Muffins

Mix together: ½ cup sugar, 1½ cup white flour, 1 cup whole wheat flour, 1 tsp baking powder, 1 tsp salt, 1 tsp cinnamon, healthy handful of chocolate chips and dried cranberries.

Mix separately and add to the dry ingredients: 3 tsp vanilla, ½ cup canola or vegetable oil, ½ cup smooth applesauce, 3 cups grated zucchini, ½ cup chopped nuts (optional).

Preheat oven to 425 degrees, makes 12 large muffins, bake for 15-20 minutes or until a toothpick comes out clean.

CSA pick up - July 24

 

Chard Salad

Chard Salad
I am attempting to make a varation of the salad that a friend shared with me and she purchased it at Meijer.

Finely chopped chard (the original salad had kale)
shelled edamame
cashews
grated carrot
sunflower seeds
dried cranberries
blueberries

dressed with pomegranate vinaigrette:

• 3 tablespoons pomegranate juice
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• Salt and freshly ground black pepper
• 1/4 cup olive oil or grapeseed oil , not extra virgin

CSA Pick Up - July 17

 

farm wedding

ceremony site by the pond

table centerpieces

head table

enjoying the barn wood bar

This wedding was particularly special for me as the bride was my dear cousin, Ahnna.

our family in wedding finery

One Pot Wonder Tomato Basil Pasta

for basil and tomato season!

ONE POT WONDER TOMATO BASIL PASTA
Serves 4 to 6 as an entree
12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.

Tried and enjoyed by Rebecca H.
From http://www.apronstringsblog.com/one-pot-wonder-tomato-basil-pasta-recipe/?fb_source=pubv1

CSA Pick up - July 10

 

Keep scrolling for my new and revisited recipes!

Happy eating,

Kara