Recipes for Your Summer Harvest
Yummy, Yummy, Tickle my Tummy!
My zucchini and cucumbers are here!! Isn’t it great to have fresh vegetables all summer long?! The only way we can know our food is free of pesticides and insecticides is to buy organic or grow it ourselves. SO, in every free spot in my yard, some kind of vegetable or herb is growing. I would like to share a couple of recipes for your zucchini, cantaloupe and spinach.
ZUCCHINI BREAD(makes 2 loaves)
1 cup oil (coconut oil is very healthy)
1 teaspoon salt
2 teaspoons baking soda
3 teaspoons cinnamon
3 teaspoons vanilla
2 teaspoons nutmeg
1 teaspoon powdered ginger
2 cup raw zucchini-seeded and grated
3 cup all purpose flour
1 cup pecans or walnuts-chopped
2 ½ cups sugar
- Cream eggs, oil, sugar and add zucchini, salt, spices and vanilla. Blend baking soda into flour and add slowly to above mixture until smooth. Add nuts and pour into greased loaf pans. Bake at 350 degrees for 40 to 60 minutes (fork comes out clean)
CANTALOUPE- SPINACH SALAD with PISTACHIO-LIME VINAIGRETTE
1 large cantaloupe
6 cups torn fresh spinach
½ cup pistachios, coarsely chopped
1/3 cup fresh lime juice
1/3 cup honey
¼ cup chopped sweet onion
1 teaspoon dried crushed red pepper flakes
½ teaspoon salt
¼ cup chopped fresh cilantro
¾ cup vegetable oil
1 cup pistachios
Process first 6 ingredients until smooth while the blender is running.
Add vegetable oil in a slow steady stream. Turn off blender and add pistachios. Pulse until they are blended into mixture. Pour over individual salads to your taste.
Enjoy your summer veggies and Bon Appétit!