I am seriously tired of zucchini. And I mean, I really do generally like it. But after several weeks of eating it every week, I was thrilled to find this recipe to ahem, cover up some of that green vegetable taste. I have made these Chocolate Zucchini Muffins twice now. The first batch was met with suspicion. The second was requested. And the full dozen was gone the same day.
The recipe has quite a few ingredients, but most things you should have in your cupboard (I used the Silk vanilla soy creamer and mini chocolate chips seemed to work better). This recipe reinforces a life truth: Chocolate makes everything better.
I am particularly proud of these 2 recipes because they are what my grandmother would call ‘resourceful’. Meaning, they made use of some random stuff in the fridge, almost all of it from our CSA share. It’s my favorite kind of cooking–nothing wasted!
Summer corn chowder
3 tbsp butter
3 ears corn, kernels cut off
2 carrots, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 jalapeno, roasted and chopped
4 small red potatoes, diced
4 cups chicken broth
1/2 c half and half
Salt and pepper
Roast the jalapeno, then sweat it in a paper or plastic bag, remove blackened skin, seeds and membrane, dice. Saute the onion, carrots and celery in butter until soft, about 5 min. Add jalapeno, garlic and saute another minute. Add diced potatoes and corn. Add broth and simmer for 20 minutes until potatoes are soft. Add half and half (or cream or milk to adjust fat levels). Season with salt and pepper to taste. Puree with a hand blender some, but not all, of the soup, if a smoother texture is desired.
Cold cucumber soup
3 cucumbers, peeled, seeded and chopped
3 green onions rough chopped
1 clove garlic
6oz plain greek yogurt
1/2 c light sour cream
1/4c or a rough handful each of parsley and mint
juice of 1/2 lemon
Puree all of it in a blender or food processor. Chill 2 hours.