Those lazy days of summer are quickly rolling by, and the fresh fruit and vegetables from this year’s harvest are ready to enjoy. My counter is decorated with bowls of peaches, plums and some shining zucchini that need to be used. It is time for me to get out of the lawn chair and get cooking. Here are some great summer recipes that will use some of the produce in season. Enjoy.
Spicy zucchini cupcakes
3 large eggs
11/3 cups sugar 325 mL
2 teaspoons 10 mL
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vegetable oil
1/2 cup orange juice 125 mL
1 teaspoon vanilla 5 mL
1 1/2 cups flour 375 mL
2 teaspoons baking 10 mL
powder
1 teaspoon cinnamon 5 mL
1 teaspoon ground 5 mL
ginger
pinch nutmeg
pinch cloves
pinch salt
11/2 cups grated 375 mL zucchini
Preheat the oven to 350 F (180 C). Line or lightly grease muffin tins. In a large mixing bowl, combine the eggs, sugar, vegetable oil, orange juice and vanilla. Beat together on medium-high speed for three to four minutes.
In a separate bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the dry ingredients to the egg mixture; mix well. Add the grated zucchini and mix all ingredients well with a spoon.
Fill the prepared muffin tins three-quarters full. Bake on the middle rack for 20-25 minutes. Makes 18-24 cupcakes.
Source: Zucchini You Can Never Have Enough by John Butler.
This book was sent to TEAM by the University of Alberta Press, and it contains more than 100 mouth-watering recipes featuring zucchini. From hash browns to soufflés, pickles to pizzas, curries to kabobs, plus an assortment of cakes, cookies and muffins, Butler suggests simple, delicious ways to use zucchini in your kitchen throughout the growing season. You’ll also find a wealth of suggestions to help you enjoy this versatile vegetable year round, growing hints to ensure your harvest is bountiful and tasty, and fascinating facts about this popular squash. Included is an introduction by best-selling gardening author Lois Hole.
Butler is a master chef who has won awards and participated in culinary “star” teams in numerous international events. His recent cookbook was a phenomenal seller, with pre-publication orders of more than 100,000 copies. He lives in St. Albert, Alta., and teaches at the Northern Alberta Institute of Technology. His book is available at most bookstores in Canada, or he can be reached at 780- 492-3662 for information.
Another teaser from the book is a zucchini recipe that Hole considers a favourite, originally from the Best of Bridge cookbook. It’s great to make for birthday celebrations.
Zucchini cake
1/4 cup butter 50 mL
1/2 cup vegetable oil 125 mL
13/4 cups sugar 425 mL
2 eggs
1 teaspoon vanilla 5 mL
1/2 cup buttermilk or 125 mL
sour milk
21/2 cups flour 625 mL
4 tablespoons cocoa 60 mL
1/2 teaspoon baking 2 mL
powder
1 teaspoon baking soda 5 mL
1/2 teaspoon cinnamon 2 mL
1/2 teaspoon cloves 2 mL
2 cups grated 500 mL
zucchini
1/4 cup chocolate chips 50 mL
Cream butter, oil, sugar, eggs, vanilla and buttermilk. Sift dry ingredients and add to creamed mixture. Mix in zucchini and chocolate chips. Bake in a greased and floured bundt pan or a nine x 13 inch (4 L) greased pan at 325 F (160 C) for 45 minutes.
Zucchini lasagna
A scrumptious and warming main course from Taste of Home. Serve with a green salad and your meal is complete.
1 pound ground beef 500 g
2 cloves garlic, minced
2 8 ounce cans 250 mL
tomato sauce
1/2 cup water 125 mL
1 5 1/2 fluid ounce can 156 mL
tomato paste
2 bay leaves
1 teaspoon minced 5 mL
parsley
1 teaspoon Italian 5 mL
seasoning
1 16 ounce/500 g package
lasagna noodles, cooked, rinsed
and drained
1 cup cottage cheese 250 mL
1 small zucchini, sliced
and cooked
1 cup sour cream 250 mL
In a skillet, cook beef and garlic until meat is brown. Drain. Add tomato sauce, water, tomato paste, bay leaves, parsley and Italian seasoning; mix well. Bring to a boil; reduce heat. Simmer uncovered for 30 minutes. Discard bay leaves.
Spread 1/2 cup (125 mL) meat sauce in a 13 x nine inch (22 x 34 cm) greased pan. Arrange five noodles over sauce, cutting to fit. Spread with cottage cheese.
Cover with five noodles, half of the meat sauce and the zucchini.
Cover with five noodles and then sour cream. Top with remaining noodles and meat sauce. Bake, uncovered, at 350 F (180 C) for 30 to 35 minutes. Let stand for 15 minutes before cutting.
Purple plum pie
Try this delectable pie with dinner. It is a great way to use up abundant summer plums.
4 cups fresh sliced 1 L
plums
1/2 cup sugar 125 mL
1/4 cup flour 50 mL
1/4 teaspoon salt 1 mL
1/4 teaspoon ground 1 mL
cinnamon
1 unbaked pastry shell, 9
inch (23 cm)
Topping:
1/2 cup sugar 125 mL
1/2 cup flour 125 mL
1/4 teaspoon ground 1 mL
cinnamon
1/4 teaspoon ground 1 mL
nutmeg
3 tablespoons cold 45 mL
butter or margarine
In a bowl, combine the first six ingredients; pour into the pastry shell. For topping, combine sugar, flour, cinnamon and nutmeg in a small bowl; cut in the butter until the mixture resembles coarse crumbs. Sprinkle over filling. Bake at 375 F (190 C) for 50 to 60 minutes or until bubbly and golden. Cover edges of crust with foil during the last 20 minutes to prevent over browning. Cool on a wire rack. Serves eight.
Source: Taste of Home Annual Recipes 1998.
Banana bar recipe
Another snack is this bar recipe that can be made ahead, but will disappear quickly.
1/2 cup butter or 125 mL
margarine, softened
1 1/2 cups sugar 375 mL
2 eggs
1 cup sour cream 250 mL
1 teaspoon vanilla 5 mL
2 cups flour 500 mL
1 teaspoon baking 5 mL
soda
1/4 teaspoon salt 1 mL
2 medium ripe bananas,
mashed
Frosting
1 8-ounce package 250 g
softened cream cheese
1/2 cup butter or 125 mL
margarine, softened
2 teaspoons vanilla 10 mL
31/2 -4 cups 875 mL-1 L
confectioners sugar
Mix butter and sugar. Add eggs, sour cream and vanilla. In a separate bowl combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas.
Spread into a greased 15 x 10 x one inch (25 x 40 x 2.5 cm) baking pan. Bake at 350 F (180 C) for 20 to 25 minutes or until a toothpick comes out clean. Cool. Mix frosting, starting with cream cheese, butter and vanilla. Gradually add sugar to achieve proper taste and consistency. Store in the refrigerator.
