CSA 2016 Week 8

Baby Arugula or Tatsoi, Lettuce, Green Onions, Cucumber, Garlic, Kale or Swiss Chard & Summer Squash (Yellow Squash, Zucchini & Patty Pan)

There is a lot of zucchini this week. We have striped zucchini, yellow zucchini and the good old standby green zucchini.

Zucchini Brownies

1 cup white whole-wheat flour

1/3 cup  Baking Cocoa

1 1/4 teaspoons baking soda

1/2 teaspoon coarse salt

1 cup chocolate chips

1/4 cup canola oil

1/2 cup packed brown sugar

1/2 cup granulated sugar

2 large egg whites

1 teaspoon vanilla extract

1 1/2 cups grated zucchini

Preheat oven to 350° F. Line 9-inch-square baking pan with foil or parchment paper. COMBINE flour, cocoa, baking soda and salt in bowl. Melt ¾ cup morsels in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir until smooth. Cool slightly. Stir in oil, brown sugar, granulated sugar, egg whites and vanilla extract. Stir in flour mixture; fold in zucchini. Spread into prepared pan. Sprinkle remaining ¼ cup morsels over top. Bake for 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift brownies from pan; cut into 16 squares. Store in airtight container for up to 5 days.

Zucchini Cheese Bread

2 1/2 cups all-purpose flour
1 tbsp sugar
4 tsp baking powder
1 1/2 tsp salt
1/2 tsp black pepper
4 oz. (1 cup) sharp cheddar cheese, shredded
1/2 cup Parmesan cheese
2 cups zucchini, coarsely shredded (some excess water removed)
2-3 green onions, finely chopped
2 large eggs
3/4 cup milk
1/3 cup olive oil

Preheat oven to 350 degrees F. Grease 9” x 5” loaf pan. In small bowl, combine 1/4 cup of cheddar cheese plus 2 tbsp. Parmesan cheese; set aside. In large bowl, stir together flour, sugar, baking powder, salt and pepper. Add 3/4 cup of cheddar cheese and 6 tbsp. of Parmesan cheese; also add zucchini and green onion. Mix. In medium bowl, beat eggs with fork; stir in milk and oil. Add egg mixture to flour mixture, stirring just until dry ingredients are moistened (batter will be very thick). Scrape batter into prepared loaf pan and spread evenly; sprinkle with reserved cheeses. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool loaf pan on wire rack for five minutes. Remove from pan and cool completely on wire rack.

Recipes of Interest

Balsamic Grilled Zucchini

Creamy Kale Sauce

Kale and Spaghetti

Patty Pan Squash Oven Fries

Salt and Vinegar Kale Chips

Zucchini Mushroom Pasta

Tatsoi Rice Stir Fry

White Arugula Pizza

One thought on “CSA 2016 Week 8

  1. Pingback: CSA 2016 week 10 – The Pumpkin Farm CSA

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s