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Reicpes
Double Chocolate Zucchini Brownies
from A Dash of Sass.com
shared by subscriber Jill Berg
2 cups zucchini, grated
½ cup olive oil
½ cup honey or agave nectar
2 eggs
1 teaspoon vanilla extract
1¾ cup white whole wheat flour or whole wheat pastry flour
½ cup unsweetened cocoa powder
½ teaspoon salt
1 1/2 teaspoon baking powder
½ teaspoon cinnamon
1½ cup semi-sweet or dark chocolate chips (I used Ghirardelli 60% cocoa chips)
Preheat oven to 350 degrees. Grease an 8 x 8 inch baking pan and line with parchment paper leaving 1 inch of the paper hanging over the edge to create handles. Grease parchment paper. Set aside.
Grate zucchini. Press with a paper towel to remove excess moisture. Fluff with a fork, set aside.
In a large bowl, beat together oil, eggs, agave or honey and vanilla. Add zucchini.
In a separate bowl, combine flour, cocoa, salt, baking powder and cinnamon. Stir to combine.
Add dry mixture to the wet/zucchini mixture. Stir to combine. Add chocolate chips.
Pour batter into prepared pan.
Bake 30-40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. Remove from pan using parchment paper handles. Serve chilled for a fudgy brownie or warmed for a gooey, cakey brownie.
Moussaka-style stuffed eggplant
from Moosewood Restaurant New Classics
shared by Kate Ritger
2 eggplants (1 to 1¼ pounds each)
3 Tbsp olive oil
1 cup chopped onions
2 garlic cloves, minced or pressed
½ tsp ground cloves
¾ tsp ground cumin
¾ tsp ground cinnamon
pinch of cayenne
1¾ cups canned tomatoes with juice (14.5 ounce can) - heck, we've got them fresh!
1 cup chopped bell peppers
1 cup chopped mushrooms
1 tsp salt
¼ tsp ground black pepper
1 cup bread crumbs (pulverize stale or lightly toasted whole wheat, sourdough, or French bread, or
crackers in a blender, food processor or bowl)
1¾ cups ricotta cheese (15 ounces)
2 egg whites
1 cup grated Parmesan cheese
Preheat the oven to 400 degrees. Lightly oil a baking tray.
Slice the eggplants in half lengthwise. Score the flesh of each half with a paring knife, being careful not to pierce the skin. Use a spoon to scoop out the flesh and leave about a ½ inch thick shell. Reserve the flesh to use in the filling
Brush the eggplant shells with 1 tbsp of the oil and sprinkle them lightly with salt. Place face up on the prepared baking tray and bake for about 20 minutes, until very tender.
Meanwhile, heat the remaining oil in a nonreactive saucepan. Sauté the onions until translucent, 8 to 10 minutes. Add the garlic, cloves, cumin, cinnamon, and cayenne and continue to sauté for about 1 minute. Cut the reserved eggplant flesh into small cubes and add them. Sauté for about 5 minutes, stirring frequently. Add the tomatoes, bell peppers, and mushrooms. Bring to a simmer and cook for 10 minutes, stirring occasionally. Remove from the heat and mix in the salt, black pepper, bread crumbs, and ¾ cup of the ricotta cheese. Set the filling aside.
When the eggplant shells are done, remove them from the oven and reduce the temperature to 350 degrees. In a mixing bowl, beat the egg whites until they are stiff and fold them into the remaining cup of ricotta cheese.
Fill each shell with 1¼ cups of the vegetable filling. Evenly cover with the ricotta custard and then the grated cheese. Return the baking tray of stuffed eggplant to the oven and bake for about 30 minutes, until puffed and lightly golden on top.
Quinoa stuffed peppers
from Moosewood Restaurant New Classics
shared by Kate Ritger
1 cup raw quinoa
6 medium bell peppers
3 tbsp olive oil
1 cup chopped onions
3 garlic cloves, minced or pressed
1½ tsp ground cumin
1½ tsp ground coriander
½ tsp red pepper flakes
½ tsp salt, or more to taste
1 cup peeled and diced carrots
¾ cup diced celery
1 cup diced zucchini
1½ cup fresh (or frozen) corn kernels
1½ to 2 cups grated Cheddar cheese
Preheat the oven to 400 degrees. Lightly oil a baking pan.
In a covered pot, bring the quinoa and 2 cups of water to a boil. Lower the heat and simmer for about 15 minutes, until the quinoa is soft and the water absorbed.
While the quinoa cooks, cut the bell peppers in half lengthwise and, leaving the stems on, seed them. Brush the pepper shells with about 2 tbsp of the oil, inside and out. Place them cut side down on the prepared baking pan and roast for 15 to 20 minutes, until softened and slightly browned, but not collapsed. When the peppers are roasted, reduce the oven temperature to 350 degrees.
Meanwhile, in a skillet, warm the remaining tablespoon of oil and sauté the onions and garlic on medium heat for about 5 minutes, until the onions have softened. Stir in the cumin, coriander, red pepper flakes, salt, carrots, celery, zucchini, and corn. Cover the pan and cook for about 10 minutes, until the vegetables are very tender.
Combine the sautéed vegetables and the cooked quinoa and add salt to taste. Turn over the roasted pepper shells and spoon filling into each half. Sprinkle each pepper half with some of the grated cheese and bake for 10 to 15 minutes, until the cheese is melted.
Dill Pickle Potatoes
from The Enchanted Broccoli Forest
shared by Kate Ritger
6 medium (2½ inch diameter) potatoes
2 tbsp canola oil
1 cup thinly sliced onion
1 large carrot, sliced into thin rounds
2 tsp caraway seeds
1½ tsp salt
2 large dill pickles, minced
1 cup dill pickle juice (from the jar)
fresh black pepper and cayenne to taste
1 cup peas, lightly steamed (fresh or frozen)
Scrub the potatoes and chop them into 1 inch cubes.
Place the potato chunks in a large pot, cover them with water, and bring to a boil. Lower heat and cook until the potatoes are tender but not mushy. Drain and transfer to a large bowl.
Heat the oil in a medium-sized skillet, and cook the onion and carrot with the caraway seeds and ½ tsp of the salt over medium heat for 8 to 10 minutes, or until the vegetables are tender.
Add the cooked vegetables, along with the pickles, pickle juice, and remaining salt to the potatoes and mix well. Stir in black pepper and cayenne to taste.
Serve warm, at room temperature, or cold, topped with peas.
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Common Ground Garden is a CSA (Community Supported Agriculture) farm, where members purchase a share of vegetables and each week during the farm season receive a bountiful box of fresh produce. We pride ourselves on producing fresh, clean, healthful food picked at the peak of flavor and nutrition. As much as we are able, we grow our vegetables without the use of any chemical herbicides, pesticides or fertilizers. We use cover crops, rotations, compost and ingenuity to produce your food in a way that's healthy for you and for the community. When necessary for pest control or to combat disease, we use only products approved for organic gardening.