Zucchini Agrodolce

We may be officially transitioning into fall, but there are still zucchinis in our farmers markets and gardens. Squeeze the last little bit out of summer with this zucchini noodle recipe from the smart Heidi Swanson and her blog site 101 Cookbooks. (Recipe) I made my version, above, with green zucchini instead of yellow squash and, at the last minute when I discovered that my … Continue reading Zucchini Agrodolce

Torcetti with fried zucchini, sage, tomato and butter

I can’t get enough of the fresh sage growing in the flower pot on my porch. One of my favorite ways to eat sage is fried, with butter, on pasta. I was feeling just a little guilty about the pasta/butter dinner combo, so I added some lovely zucchini, fried in homemade herb butter, olive oil and garlic, and some burst yellow baby heirloom tomatoes. Had … Continue reading Torcetti with fried zucchini, sage, tomato and butter

roasted baby heirlooms, polenta, fried marrinated zucchini, braised seitan

Sometimes simple is best. This may look like a complicated meal, but if you start everything at once, it will all come together quickly. A simple polenta with a dash of cream, butter and local parmesan. Onions, slow carmelized in butter while the baby tomatoes roast, then tossed together with salt, pepper, a dash or red wine. Sliced zucchini, marinated in the refrigerator in red … Continue reading roasted baby heirlooms, polenta, fried marrinated zucchini, braised seitan

Mama Gautsche’s Zucchini Cookies

My mother doesn’t actually make cookies – she’s far to healthy for that. But she does make these zucchini cookies, which are moist and delicious and wonderful. You can make these cookies as healthy as you want them to be. You can make them entirely with whole wheat pastry flour (pictured above) and even add some extra flax, like I usually do. You can make … Continue reading Mama Gautsche’s Zucchini Cookies

Whole Wheat Fussili with Roasted Eggplant and Tomato Sauce

This pasta was another mid-week experiment meal. I had an opened jar of roasted eggplant, meant for another purpose it turned out to be unsuited for, aging in the fridge. Thinking about theĀ  pasta dish I had at La Laconda the other week, I whipped up a sauce with fried garlic, roasted eggplant pulp, canned plum tomatoes, and fresh basil. I toss the cooked fussili … Continue reading Whole Wheat Fussili with Roasted Eggplant and Tomato Sauce

Tempeh, Greens, and Zucchini

For a delicious and (fairly) easy Sunday night dinner, I whipped up a the Smoky Grilled Tempeh from Veganomican, though I omitted the liquid smoke added a little extra maple syrup, and threw in a splash of tequila. Veganomican advises boiling the tempeh before marinating it, and I think it makes all the difference, removing any lingering bitterness and softening the tempeh, which allows it … Continue reading Tempeh, Greens, and Zucchini