Grilled Zucchini

I am not usually a zucchini fan (it's more the texture than the taste), but I really enjoyed these last night. Definitely going to be repeating this in the future.

If you like exact recipes with specific measurements, stop reading. I look at recipes to get ideas during the day and then adjust when I get home based on what I want and what I think looks good or is 'enough.' So go with the flow on this one :)

I used one very large zucchini sliced width-wise (make circles) and one medium sized zucchini sliced lengthwise into quarters, 2 lemons (zest and juice), a bit of salt (up to 1 tsp; I used about 1/4 tsp), a dash of oil, and, because I have a sweet tooth, about a Tbs. of honey. If you like other spices - garlic, pepper, etc - go ahead and add them too. Combine all the ingredients. If you planned ahead, marinate for up to 30 minutes. If you are already hungry when you start cooking, like me, then just throw them on the grill at medium heat. Baste and turn every so often until they are your desired doneness - around 20-25 minutes. And enjoy!

Obviously you can use smaller zucchinis; all that matters is having enough for everyone.

I paired my zucchini with one of Henretty's House Burgers (ground beef, top round, and brisket). It was so good that I ate it plain - no bun, no ketchup, no nothing - while I waited for the zucchini to finish cooking.

Spiced Peaches

4 C. Sugar 

Yellow peaches will hold their color and
flavor better than the white for canning/cooking

3 C. Malt Vinegar 

1 Lemon, peeled and juiced 

6 Cloves

6 Allspice berries 

1 Cinnamon Stick 

4 lb Firm peaches, halved and pitted 

Combine sugar and vinegar over low heat; stir until sugar dissolves. 

Tie lemon peel, cloves, and allspice into a square of cheesecloth. Add to vinegar and sugar with peaches. Simmer just till peaches are tender, about 15 minutes. 

Carefully remove peaches with a slotted spoon and arrange in warm sterilized jars. 

Boil vinegar and sugar until thickened, about 10 minutes, and then pour over peaches. Add lemon rind, cloves, and cinnamon stick to jars for decoration. Allow to cool then seal. Store up to 2 months in the fridge. 

Delicious plain or topped with raspberry sauce.

 

Mother's Corn Pudding

This is Rachel Webster's recipe, handed down to her daughter, Elaine Linton, and now handed down to you. Enjoy!

4 c. fresh corn
4 eggs, beaten
1 to 1 1/2 c. milk
1 T. cornstarch or flour
2 T. sugar
Salt and pepper to taste

Preheat oven to 350 degrees. Butter baking pan really well.
Mix all ingredients together. Pour into prepared pan and dot with small chunks of butter.
Bake at 350 for 15 minutes. Stir well and reduce heat to 325 degrees. Bake 50-60 minutes more until set.

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Berry-Best Blueberry Muffins

Take advantage of the blueberries while they are here. This wacky weather means we don't know how long they will last.

1 c. flour
3/4 c whole wheat flour
3/4 c sugar
1 T baking powder
1 tsp finely grated lemon zest
2 egg whites
1/3 c unsweetened applesauce
1 tsp vanilla
1 c fresh blueberries

Heat oven to 400 degrees. Grease or line six 3-inch muffin cups.
In a large bowl, stir together the flowers, sugar, baking powder, and lemon peel.
In a small bowl, beat the egg whites until foamy. Stir in the buttermilk, applesauce, and vanilla.
Add the buttermilk mixture to the flour mixture and stir just until moistened. Fold in blueberries.
Spoon batter into the prepared cups, filling each 3/4 full. Bake for 20-25. Cool 5 minutes before removing to wire rack. And... enjoy!

What's your favorite way to eat blueberries?

Lamb Chops with Eggplant

1 small eggplant
4 lamb chops (or your meat substitute of choice)
2 T olive oil
4 plum tomatoes - you have grape tomatoes this week and they will substitute just fine
4 chopped, cooked small sweet onions (or 8-10 pearl onions if available)
1 T minced garlic
1 T fresh oregano, chopped (or 1.5 tsp dried)
1 T fresh basil, chopped
2 T white wine

Cut eggplant lengthwise into 4 strips. Lightly salt and set aside.
Saute lamb chops in oil on medium heat, until desired doneness, about 5 to 10 minutes. Remove from pan.
Add eggplant to pan; saute both sides until golden brown. Set aside and keep warm.
In the same pan, add tomatoes, onions, garlic, oregano, basil and wine. Simmer for 2 minutes. Return lamb to pan and simmer 2-3 minutes, until warm. Add eggplant back in and serve.

4 servings

Grilled Asparagus Salad with Lemon & Pecorino Vinaigrette

Okay, I know this is the wrong time of year for asparagus, but we're trying to figure out this blogging thing. (And this recipe is so good that I use it whenever I can find asparagus, local or not). Hope you like it just as much!

2 lbs local asparagus 

2T. kosher salt 

1 C. extra virgin olive oil 

1/4 C. apple cider vinigar 

5 lemons - juiced 

½ C. grated pecorino cheese 

Salt and fresh cracked black pepper to taste 

2 T. honey

Bring 1 gallon water to a boil. Add 2 tablespoons kosher salt to pot. 

Trim woody stems from asparagus. Drop in boiling water for 15 seconds. Remove and refresh in in an ice bath. Allow to rest in ice bath for 4 minutes. 

While asparagus is shocking in ice water, pour olive oil into a bowl. Slowly whisk in vinegar and lemon juice. Add honey, cheese, salt, and pepper. 

Brush grill with oil or pan spray THEN turn grill on to high. Grill asparagus until lightly charred. Remove from grill. 

Pour vinaigrette over asparagus. Can be eaten immediately or allowed to chill and marinate.