Don’t you wish you were here?
Heirloom cherry tomatoes with fresh mozzarella, basil, extra virgin olive oil, and a grind or two of pink Himalayan salt.
... grilled zucchini ...
... and crookneck squash
The whole ensemble ... pork loin cutlets, grilled red onion, zucchini & crookneck squash.
Skyping with my Sweetheart … he says he loved the cookies, but that I’ll need to remake them so that he can check again!
He’s hoping for more and wondering why it’s been a month since I’ve made him cookies. Looks like more cookies this weekend… hmm … must think of new experimental recipes … what’s in the pantry?
He’s requesting classic chocolate chip with walnut or pecan.
Classic chocolate chip pecan it is.
Later …
Only one problem … I forgot the pecans, but I did sneak some toffee bits in there.
From the smiles these cookies brought, I don’t think he missed the pecans too much.
Daylight hours are getting shorter waaay to quickly for my tastes – but tonight I was able to get a quick post-work ride in. My favorite fig tree is still bearing fruit, though the second crop isn’t as big and juicy as the first, but still yummy!
Cruisin’ on the vintage red Klein this weekend. As I was just taking off from a stop, a gaggle of young boys crossing the intersection called out, “THAT’S THE BEST BIKE IN THE WORLD!” Little did they know it’s WAY older than any one of them!
Preheat oven to 350 degrees.
Line a baking dish with pie crust. Cut fresh zucchini into bite-sized chunks and distribute evenly on crust. Top with fresh herbs of your choice – shown here with fresh basil. Add cheese of your choice – shown here with a sharp English cheddar and part skim mozzarella. Add sundried tomatoes.
Season to taste with pepper – I used Trader Joe’s Everyday Seasoning. Whisk a few eggs in a separate bowl. You might want to add a little salt, depending on the cheeses you’re using. Carefully pour the whisked eggs over the quiche fillings. Top with grated cheese – shown here with freshly grated Parmesan. Optional – sprinkle with some fresh breadcrumbs.
Bake 350 until set. This will vary depending on the size of the quiche.
Allow to cool a few minutes before cutting.Zucchini Quiche
This quiche is good served hot and reheats well for leftovers.
Enjoy!
Whoa … that’s a strong onion!
Just a little teaser for my next zucchini gratin recipe.
This one’s going to have a little kick to it.
Sweet Red Onion
The Secret Ingredient …
The Secret Ingredient ... Serrano Chile Pepper
A Tale of Two Zucchinis
It’s that time of year again. If you have a friend with a garden, there is a good chance that you’ll soon find yourself with more zucchini than you might know what to do with. Here are a couple of quick, simple, and healthy ideas for you.
Zucchini & Tomato Gratin
Slice garden fresh zucchini and roma tomatoes about 1/4 to 3/8 inch thick. Layer alternatively in a gratin baking dish.
Zucchini & Tomato Gratin
Sprinkle with fresh herbs of your choice (shown below with fresh thyme & chives), season with salt & pepper, drizzle with a little extra virgin olive oil.
Top with freshly grated cheese – shown here with mozzarella and Trader Joe’s Quattro Formaggio (parmesan, asiago, fontina, & mild provolone cheeses)
Zucchini & Tomato Gratin
Zucchini & Tomato Gratin
Sprinkle with some fresh sourdough breadcrumbs. These are so easy to make! Let a slice of good sourdough dry out a bit. Cut it into cubes, throw in a blender or food processor, and voila! Homemade breadcrumbs.
Top with a little extra fresh grated parmesan and season with pepper. I like the Trader Joe’s Everyday Seasoning bland ($1.99 at Trader Joe’s and worth every penny).
Bake at 325 F until it’s done (about an hour). “Done” is subjective … some will like it cooked more than others. Next time I’ll make sure to take a picture of the finished product. Sorry!
This can be served as a main course or as a side. It is lovely with fish, chicken, or lamb.
Coming soon … Zucchini Quiche …
Zucchini & Tomato Gratin
Here’s an idea for you …
Slice garden fresh zucchini & roma tomatoes about 1/4 to 3/8 inch thick. Layer alternatively in a gratin baking dish. Top with fresh herbs of your choice (shown here with fresh thyme & chives), season with salt & pepper, drizzle with a little extra virgin olive oil and a sprinkle of good quality balsamic vinegar. For a vegan treat, bake here.
For a vegetarian treat, top with freshly grated cheese – shown here with Trader Joe’s Quattro Formaggio (parmesan, asiago, fontina, & mild provolone cheeses) and a little extra fresh grated parmesan and pepper on top.
Zucchini & Tomato Gratin
Bake at 325 F until it’s done (about an hour). “Done” is subjective … some will like it cooked more than others.
Zucchini & Tomato Gratin
This can be served as a main course or as a side. It is lovely with fish, chicken, or lamb.
Enjoy!
Along the Russell Bike Path in Davis
Love me my pre-work morning ride!
Now it’s rush off to work …
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