Archive for September, 2014

zucchini bread

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oven roasted potatoes

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Don’t just buy white potatoes! Farmer’s markets are the best places where you will find different colored potatoes of all shapes and sizes. I also added a sweet potato to add more color.

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From plain white ones (always delicious) to purple, red, black, orange  etc… Cut them into your favorite shapes and toss them with your favorite spices. Line a pan with parchment paper and line them up side by side. Place them in a preheated 400* oven for about  30 to 40 minutes. Turn them over and bake for another 10 minutes or until crisp and brown.

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Zucchini Crust Pizza!

Thank you Debs at Seattle Local Food for this great recipe! At this time of year I appreciate different ideas on how I can use the zucchini rampicanti  growing in my garden! Thanks!

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Grate 4 cups of zucchini.

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Add a little salt and use a cheesecloth to squeeze out as much liquid as possible.

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Add all other ingredients and mix well.

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Spread out evenly on a pizza pan and bake in a hot 350* oven for about 15 minutes.

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Add your favorite toppings and place in the oven for another 15 to 20 minutes or until cheese has melted.

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Seattle Local Food

When I wrote about cauliflower crust pizza, reader Sarah tipped me off on the Seattle Local Food Facebook page to another idea: zucchini crust. Apparently it’s a trick she learned from her grandmother.

Grandmother-approved and grain-free? I had to check it out. If it was as delicious as it sounded, it could be the ultimate cure for too-much-zucchini season.

It works just like the cauliflower crust, only you pre-shred the zucchini raw, and drain out its excess liquid, whereas you mash the cauliflower after cooking it. If you have a food processor with a top shredding blade, assembling this crust is fast and easy. The whole pizza-making process is actually pretty quick.

The result is a thinner crust than the cauliflower, with a nice chewiness. A wetter topping such as tomato sauce can make it a bit soggy, but tastes so good that I don’t mind. Pesto works really…

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