Aunt Ruth’s Zucchini Bread
3 eggs, beaten
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
2 cups grated zucchini
3 cups flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
Mix well and pour into 2 lightly greased and floured bread pans or one 9×13” pan. Bake at 325 for 1 hour. Toothpick test.
Heat and stir together 1.5 tablespoons flour and 1/2 cup milk until thick; set aside. Beat together 1/2 cup sugar, 1/2 cup butter, and 1/2 teaspoon vanilla for 4 minutes. Add paste and beat until fluffy.
Eggs In A Nest
This recipe makes dinner for a family of four, but can easily be cut in half or used for breakfast substituting toast for the rice. Don’t be afraid to experiment with it .
2 cups uncooked brown rice
2-3 tablespoons olive oil
1 medium onion, chopped
1 clove garlic minced
2-3 carrots, finely chopped
1/2 cup dried tomatoes
1 bunch chard, coarsley chopped leaves and finely chopped stems
Cook the rice with 4 cups of water in a covered pot while the other ingredients are being prepared.
Add a few tablespoons olive oil to a 10-12-inch cast-iron skillet. Sauté the onions and garlic until lightly golden. Add the carrots and tomatoes. Add just enough water to rehydrate the tomatoes and sauté for a few more minutes. Add chard and combine with other vegetables. Cover for a few minutes while the chard wilts down.
Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice.
Golden Northern Corn bread
(Note: this is our favorite corn bread recipe, but as I said we do soak the cornmeal in the liquid for an hour or two ahead of time. We also have been eating less wheat and substituting a gluten-free flour mix such as Bob’s Red Mill Gluten Free Biscuit and Baking Mix works very well.)
1 cup Mandan Bride cornmeal
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
4 teaspoons granulated sugar
1/2 teaspoon table salt
2 large eggs
2/3 cup buttermilk
2/3 cup milk
2 tablespoons unsalted butter, melted, plus extra softened butter for greasing the pan
Adjust oven rack to center position and heat to 425 degrees. Grease a 9-by-9-by-2-inch metal pan. Stir cornmeal, flour, baking powder, baking soda, sugar, and salt in large bowl. Push dry ingredients up side of bowl to make a well. Crack eggs into well and stir lightly with wooden spoon, then add buttermilk and milk. Stir wet and dry ingredients quickly until almost combined. Add melted butter; stir until ingredients are just combined.
Pour batter into greased pan. Bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutes. Transfer pan to wire rack to cool slightly, 5 to 10 minutes. Cut corn bread into squares and serve warm.
Makes one 9-inch loaf
1# zucchini- shredded on large box grater, toss with 1/2 tsp salt, place in colander and allow to drain 20 minutes. Then, place in clean dishtowel and squeeze excess moisture out.
2 cups all-purpose flour
1/2 c pecan pieces
1 tsp baking powder
1 tsp baking soda
1/4 tsp nutmeg
1/2 tsp cinnamon
3/4 c sugar
1/4 c plain yogurt (or sour cream)
2 large eggs, beaten lightly
1 Tbls lemon juice
6 Tbsp. (3/4 stick) butter, melted and cooled
Preheat oven to 375 degrees F. Grease the bottom and sides of a 9×5 loaf pan. In a large bowl, combine flour, nuts, baking soda, baking powder, salt, nutmeg, and cinnamon. In a separate bowl, whisk together sugar, yogurt, eggs, butter, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Pour into loaf pan and bake for 50-60 minutes hour, or until a tester comes out clean.
A great Italian appetizer or brunch idea- this is as good cold as it is hot and very easy to prepare with any ingredients from the share.
2 Tbls olive oil
6-8 eggs- whisk with
1/4 c whole milk or half and half
1 med zucchini, sliced or jullienne (matchsticks)
2-3 small spring onions, sliced thin
1 med tomato, seeded and chopped- placed in a strainer to drain
2-3 Tbls chopped black olives
3-4 leaves basil,
rough chopped cheese- use goat cheese, fontina or mozz- preferably
chunks or thick slices
other options (ham, bacon or salami)
Preheat oven to 375° or use broiler. Use an 8-10-inch nonstick or well seasoned cast iron pan as this will finish in the oven, preferably under the broiler. Heat pan on med high heat and add olive oil, add onions and zucchini, saute until soft. Add tomatoes and olives, cook 1 minute, season veg with salt and pepper, pour in eggs, add basil, and cook 2-3 minutes on med, scraping and tilting the pan with a heat resistant rubber spatula, allowing the egg to run underneath each time, top with cheese. When eggs are still creamy, shake the pan and place under the broiler for 2-3 minutes until set- (without a broiler it may take 4-6 minutes in oven) remove from oven.
Allow to rest 5 minutes, then gently slide onto a platter- slice. I like to serve this with a freshly made aioli, or, garlic mayonnaise, which, made with Hogs Back eggs, is the best mayo you’ve eve had.
Leek and Swiss Chard Tart epicurious.com
1 sheet frozen puff pastry (half of 17.3-ounce pkg), thawed
2 tablespoons (1/4 stick) butter
3 leeks (white and pale green parts), coarsely chopped
1 teaspoon dried thyme
1/2 bunch Swiss chard, ribs removed, chopped (2 1/2 c.)
1 1/4 cups whipping cream
3 large eggs
2 large egg yolks
1 teaspoon salt
ground black pepper
Pinch of ground nutmeg
Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.
Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; sauté until wilted, about 2 minutes. Remove from heat; cool. Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust. Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.
Egg Salad with Radishes and Scallions
6 large eggs 1/4 cup mayonnaise
1 medium scallion, sliced thin
1 tablespoon minced fresh dill
1/2 medium stalk celery, chopped fine (about 3 tablespoons)
3 medium radishes, minced (about 3 tablespoons)
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon table salt
Ground black pepper
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.
Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)
Chard and Cheddar Omelet
2 tablespoons (1/4 stick) butter
2 garlic cloves, minced
4 ounces chard, stemmed, chopped (about 3 cups packed)
3/4 teaspoon hot pepper sauce
5 large eggs
3/4 cup grated sharp cheddar cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Melt 1 tablespoon butter in 8-inch-diameter nonstick skillet over medium-low heat. Add garlic; sauté until soft, about 2 minutes. Stir in chard, cover and cook until tender, about 4 minutes. Stir in hot sauce. Season with salt and pepper. Transfer to small bowl. Wipe skillet clean.
Whisk eggs, 1/4 cup cheese, salt and pepper in medium bowl to blend. Melt 1/2 tablespoon butter in same skillet over medium-high heat. Add half of egg mixture and cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Scatter half of chard mixture over half of omelet. Sprinkle 1/4 cup cheese over chard. Fold omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture, chard and cheese.
Frittata with Chard
1 Bunch chard, stems and leaves coarsely chopped
5 Tbs olive oil
1 Garlic clove, peeled and finely chopped
1/2 tsp salt
Freshly ground black pepper
Scapes would also be a nice addition to this dish.
To prepare the chard, bring a large pot of water to a rolling boil. Drop in the chard and boil for 3 to 4 minutes, or until it is tender. Drain, rinse under cold water and then squeeze out as much moisture as you can.
Put 2 T. of the olive oil and the garlic in a nonstick frying pan and set over medium-high heat. When the garlic starts to sizzle, add the greens and about 1/4 t. of the salt and mix well. Stir and cook for about 1 minute. Turn off the heat.
Put the eggs into a medium bowl and beat them well. Add 1/4 tsp, pepper to taste and chard. Mix well, separating the chard pieces. Put 3 T. oil in a nonstick, omelet-type frying pan with a metal handle (it has to be able to go in the oven) and set over medium low heat. Stir the egg mixture in the bowl and pour it in, swirling the pan to spread it evenly. Cover and cook for 5 minutes.
Preheat the broiler. When the eggs have cooked for 5 minutes, turn the heat down to low and cook another 5 minutes. Uncover the frying pan and put it under the broiler for about 2 minutes, or until the top has set. Slide the frittata onto a serving plate and serve hot.
Dandelion Frittata with Smoked Mozerella
1 pound dandelion, cut apart, washed and chopped into bite-sized pieces
1/2 tsp hot pepper sauce
3 c. water
1/2 c. lightly packed crumbled rustic white bread (crusts removed)
2 tsp kosher salt
1/4 c. thin-sliced dried tomatoes
2 tsp. minced garlic
5 ounces smoked mozzerella, cut into tiny dice (1 cup)
1 Tbs olive oil
Preheat oven to 400°. Blend pepper sauce with 1 Tbs water. Add to eggs in mixing bowl, beating just to blend. Stir in bread.
Boil 3 cups water in wide saucepan. Stir in salt, dan- delion, tomatoes and garlic. Boil until greens are fairly tender, about 5 minutes. Drain in sieve over bowl, pressing hard to extract liquid (reserve liquid). Whisk eggs to break soaked bread into small bits. Add cheese and greens and mix. Set large ovenproof skillet over moderate heat. Add oil and tip pan to coat. Scrape in egg mixture and cook a minute to firm underside.
Set pan in upper level of oven. Bake until not quite set on top, about 15 minutes. Gently loosen frittata with spatula and slide onto serving plate. Serve hot or at room temperature, cut into narrow wedges.
Gazpacho Chopped Salad
1 (1-inch-long) piece baguette, crust discarded
2 garlic cloves
1/2 teaspoon salt
2 hard-boiled eggs, yolks and whites separated
2 tablespoons Sherry vinegar (preferably “reserva”)
1/4 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
1/8 teaspoon black pepper
1/2 lb ripe tomatoes, cut into 1/2-inch cubes
1 medium green bell pepper, cut into 1/8-inch dice (1/4-inch-thick)
2 oz. slices serrano ham or prosciutto , cut into 1/4-inch dice
Soak bread in 1/4 cup water 1 minute, then squeeze dry, discarding soaking water. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash to a paste with a large knife). Mash garlic paste with bread, yolks, and vinegar using mortar and pestle until smooth (or blend together in a mini food processor). Add oil in a slow stream while stirring constantly (or with motor running) to form a thick sauce. Stir in black pepper. Finely chop egg whites. Divide sauce among 4 salad plates and sprinkle with whites. Scatter tomatoes over whites and season with salt, then sprinkle with bell pepper and ham.
Zucchini Frittata with Parsley
1 1/2 Lbs. zucchini, coarsely grated
Salt and pepper to taste
3 T. Olive oil
1 large garlic clove, crushed or minced
2 T. fresh parsley, chopped
1/2 c. freshly grated parmesan or Jack
Toss the zucchini with 1 teaspoon salt and set it aside in a colander for 20 to 30 minutes. Rinse briefly, then squeeze dry.
Warm half the oil in a 10 inch non-stick skillet over medium high heat. Add the zucchini and cook, stirring frequently, until it’s dry and flecked with gold in a few places, about 6-8 minutes. Transfer the zucchini to a bowl and wipe out the pan.
Preheat the broiler. Beat the eggs with a few pinches of salt and some pepper, then stir in the garlic, zucchini, parsley, and cheese. Add the remaining oil to the pan and, when it’s hot, add the eggs. Lower the heat, cook for a minute or so, then give the pan a few jerks to make sure the eggs aren’t sticking. If they are sticking, loosen them gently with a thin rubber spatula. Cook over medium-low heat until the eggs are set and the top is nearly dry, about 10 minutes. Put the frittata 4 to 6 inches under the broiler to finish cooking the top. Remove from the broiler and slide onto a plate or cutting board. Cut into wedges and serve with a nice green bean salad.
Spinach and Garlic Scape Frittata
3 T. Olive oil
1 cup finely chopped raw spinach (½ lb)
½ cup grated Parmesan cheese
1 T. chopped parsley or basil
½ cup finely chopped Garlic Scapes
Preheat oven to 350º In a large bowl mix egg, spinach, cheese, herbs, salt and pepper. Heat oil in 10-inch ovenproof skillet on the stove. Add the garlic scapes and sauté until tender on med. heat (about 5 minutes). Pour egg mixture in skillet with garlic and cook over low 3 mins. Place in oven and bake uncovered 10 mins or until top is set. Cut into wedges and serve.
4 eggs, separated
4 packed c. coarsely grated zucchini
1 c. finely crumbled feta
1/2 c. finely minced scallions
1 tsp. dried mint
salt to taste
black pepper to taste
1/3 c. flour
oil, for frying
sour cream or yogurt, for topping
Beat the egg whites until stiff. In medium-sized bowl, combine zucchini, egg yolks, feta, scallions, mint, salt, pepper and flour. Mix well. Fold egg whites into zucchini mixture. Heat a little oil in heavy skillet. When hot, add spoonfuls of batter and fry on both sides. Serve. Top with yogurt or sour cream.
I made this for dinner on Sunday night and it was good. You really need a decent non-stick pan for it.
Zucchini Frittata with Basil
1 ¼ pounds zucchini, coarsely grated
salt and pepper
3 T. Olive oil
1 clove garlic
1 T. chopped basil
½ c. freshly grated parmesan
Toss the zukes with a teaspoon of salt and set aside in a colander for 20-30 minutes to drain. Rinse briefly and squeeze dry.Warm half of the oil in a wide (10 inch) skillet over medium high heat. Add the zucchini and cook stirring regularly until it dries out.Preheat the broiler. Beat the eggs with salt and pepper, then stir in the garlic, zucchini, basil and cheese. Add the remaining oil to the skillet, set in on medium heat and when it’s hot add the egg/zuke mixture. Lower the heat and let them cook for a couple of minutes. Carefully check to make sure it’s not sticking to the pan. Cook over medium low heat until the egg is almost set. Remove from the stove and place 5 inches under the broiler until golden brown on top, just a couple of minutes. Remove from oven and invert onto a plate.
We had ours with some shredded cucumbers and yogurt on top, but you could put whatever you like on these. They’d also be a great brunch item. I thought I’d like it better with some really good sausage or bacon in it, or a little of anything with a strong flavor.