Carrots, bonus blueberries, zucchini, summer squash, arugula,
new potatoes, tomatoes……………………
This is the beet salad using last week’s harvest of
salanova, pickled beets, garlic sesame cheese,
grated carrot and drizzled with balsamic vinaigrette
Found a recipe for Zucchini Beer Bread on epicurious.com, a nice alternative to the sweet spiced version we all know. I am posting this recipe here with a restructuring of the ingredient list and instructions to make it more straightforward.
This is definitely something you will want to add to your rotation!!!
Zucchini and corn salad served with grilled salmon
Homemade pizza dough, garlic-infused olive oil,
arugula, prosciutto, grated mozzarella
cheese, cherry tomatoes
- 2 med. zucchini or summer squash,coarsely grated ~ 12 oz.
- 1/2 tsp kosher salt
- 3 cups unbleached all-purpose flour
- 1 TBSP sugar
- 1 TBSP baking powder
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 scallions, thinly sliced may sub chives, garlic chives
- 1/4 cup Parmesan cheese
- 1/4 cup olive oil
- 1-1/4 cups light and crisp beer such as a lager, pilsner, or Kolsch
- 2 TBSP finely shredded Parmesan cheese
- 1 TBSP olive oil
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Preheat the oven 375°F. Generously grease an 8 x 4-inch loaf pan.
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Toss zucchini with 1/2 teaspoon salt in a colander and let stand for 15 minutes. Gather it up in your hands and squeeze out as much moisture as you can. You can also prepare a kitchen towel flat, spread zucchini in a flat layer, cover with paper towel layer and roll then twist gently and press gently to remove moisture. Unroll carefully and zucchini should be dry enough to loosen easily into a bowl.
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Whisk together all dry batter ingredients. Add zucchini, scallions, cheese and oil.
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Add beer and let stand for a few minutes so dry ingredients will absorb beer. Fold gently until combined. Batter will be somewhat wet and sticky.
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Add batter to prepared pan and use a knife to spread evenly in pan. Drizzle with olive oil and distribute cheese evenly over top. Looks like a lot of batter for the pan but it does not spill over.
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Bake 75~80 minutes rotating the pan halfway through cooking. Use toothpick to test for doneness, dry crumb should be evident. Cool in pan on rack for 10 min then remove from pan to cool on rack.
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Allow to cool ~30 min to 1 hour. May be eaten warm with butter, crumb is tender and silky. Toasted with some butter works too!!!!!
