Its Zucchini Time!!

I know that many of you are following the Prophets words, and have planted a garden! So, in honor of all the gardens out there that have zucchini multiplying over night, I thought I'd do some research on recipes for this wonderful vegetable!

There is definitely more to bread for this little green dynamite!

Zucchini Crab Cakes

Fabulous Zucchini Grinders

Zucchini Cobbler YES, really!

Zucchini Alfredo

Zucchini Herb Casserole

Zucchini Cornbread Casserole

Zucchini Boats on a Grill

Cheesy Zucchini Casserole

Japanese Zucchini and Onions

Zucchini Mediterranean Style

Quinoa and Grilled Zucchini

BREADS

Lemon Zucchini Bread

Zucchini Pineapple Bread (In honor of my Mother-in-law, who lives on Kaua'i!)

Blueberry Zucchini Bread

Chocolate Wave Zucchini Bread

Chlocolate Chip Orange Zucchini Bread

Zucchini Coconut Loaf

Special Zucchini Bread This one looks very interesting, but this cook has never failed me! ;o)

Easy Roasted Yellow Squash

This one is so easy, so yummy and very good for you!

4 lbs. yellow squash, washed and sliced.
3 T. Olive oil
1 t. Salt
Pepper to taste

Cut squash into 1/2 inch slices, and mix in a bowl with the oil, salt and pepper until every piece is covered. Place in a backing pan and roast at 420 degrees for 16 minutes.

My Favorite Poached Salmon

This recipe is so easy, tender and very very yummy! We serve with Jasmine Rice or Bulgar Pilaf...and a veggie, depending on whats in season!

Fill a large pan with 4 inches of water.

In water place:

3 Tablespoons whole pepper corn
1 leek, cut into large pieces
Juice from 2 lemons
1 Tablespoon dill weed

Bring the water to a boil and leave it there for 5 minutes.

Add 2 lbs. of (thawed) Salmon, and make sure the water is covering the fish.

Cover immediately and remove from heat.

Leave the salmon in the pan for 25 minutes.

Remove from water and serve immediately!

Sauce

1/2 cup mayonnaise
1 t. dill weed
2 t. lemon juice

Favorite Pasta Discovery!

I've found my favorite Whole Wheat Pasta, and its organic to boot! We've tried many WW pastas over the past few months, and most have not impressed us, but this one REALLY stood out! You can taste the nuttiness of the whole wheat and the texture is just perfect! We found it at Smith's in Utah, and several places on the web, so contact your favorite grocer and see if they can get it in for you!

Life Stream
100% Organic Whole Grain and Flax+
High Fiber 8g
9 g of protein
Low sodium
700 mg Omega-3 from flax

Ingredients: Organic whole wheat durum flour and organic brown flax meal.

Made by Nature's Path Food, Inc.
www.naturespath.com

Vegetables for Dessert?

Carrot-Raisin Salad
courtesy of The Cat-Tea Corner©

INGREDIENTS
1 lb. carrots
1/2 cup raisins or golden raisins
1 cup (bottled) papaya juice
maple syrup or other sweetener (optional)

INSTRUCTIONS
Trim tops and ends from carrots. (It's not necessary to peel them, but you can if you prefer.) Grate on large holes of a metal grater or in a food processor, then transfer to a mixing bowl. Stir in raisins and juice; mix well. Sweeten to taste if desired.

Zucchini Brownies
by Marian
courtesy of AllRecipes

INGREDIENTS
1/2 cup vegetable oil
1 1/2 cups white sugar
2 tsp. vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp salt
2 cups shredded zucchini
1/2 cup chopped walnuts 6 Tbsp. unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 tsp. vanilla extract

INSTRUCTIONS
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan. In a large bowl, mix together oil, sugar, and 2 tsp. vanilla until well blended. Combine flour, 1/2 cup cocoa, baking soda, and salt; stir into sugar mixture. Fold in zucchini and walnuts. Spread evenly into prepared pan. Bake for 25 to 30 minutes, until brownies spring back when gently touched. To make frosting, melt together 6 Tbsp. cocoa and margarine; set aside to cool. In medium bowl, blend confectioners' sugar, milk, and 1/2 tsp. vanilla. Stir in cocoa mixture. Spread over cooled brownies before cutting into squares. Makes 24 servings

Rhubarb Bread
by Lori
courtesy of AllRecipes

INGREDIENTS
1 cup milk
1 Tbsp. lemon juice
1 tsp. vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 1/2 cups chopped rhubarb
1/2 cup chopped walnuts
1/4 cup brown sugar
1/2 tsp. ground cinnamon
1 tsp. butter, melted

INSTRUCTIONS
Preheat oven to 325 degrees F. Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice, and vanilla; let stand for 10 minutes. In large bowl, mix together 1 1/2 cups brown sugar, oil, and egg. Combine flour, salt and baking soda, stir into sugar mixture alternately with milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans. In small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves. Bake in preheated oven for 40 minutes, until toothpick inserted into center of loaf comes out clean. Makes 20 servings.

Sweet Potato Pudding
by Toni Quaresima
courtesy of AllRecipes

2 large sweet potatoes, peeled and quartered
1/2 cup butter, melted
2/3 cup dark brown sugar
2/3 cup white sugar
4 eggs, beaten
2/3 cup orange juice
2 tsp. vanilla extract

INSTRUCTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish. Bring a large pot of water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash. In a large bowl, combine 2 cups mashed sweet potatoes, butter, brown sugar, white sugar, eggs, orange juice and vanilla until smooth. Pour into prepared dish. Bake in preheated oven 40 minutes.