Zucchini Basil Pizza

For this pizza I used the following Farmer's Market delights: one whole wheat pizza crust, two medium vine-ripened tomatoes, one small portion of a rather large zucchini, one quarter cup chopped fresh basil, & one half an onion.

I also used: one quarter cup mushroom pasta sauce, a few tablespoons of basil from our own garden, & fat free mozzarella.

I garnished with some ground cayenne pepper, Parmesan cheese, & basil leaves.

I baked it at 475 for about ten minutes.

It all added up to delicious, quite filling, & surprisingly rather healthy for a pizza.

Favorite Song for today (led to in a more or less direct way by my favorite radio station):

Megan Henwood- Making Waves

Zucchini & Mint

Finally, a meal that is completely from Farmer's Market produce.

We had lamb shoulder with "ambrosia" tomatoes & a yellow onion. Amazing, of course!

& on the side the most simple but interesting side I've made in a goodly while. All we did was heat some garlic, steam for a while, & then add three tbsp of chopped fresh mint. Zucchini and mint pair wonderfully together, each bringing out subtle beauty in the other.

& I loved the speckled zucchini and the broad leafed mint. Alas, I did not photo the mint before it wilted.

Favorite Song for today (led to in a more or less direct way by my favorite radio station):

Ger Wolfe- She Scattered Crumbs

Zucchini Garden Chowder

A creamy & rich soup featuring the zucchini.

Probably my favorite soup from Simply in Season so far.

This recipe could easily feed 8 people.

Melt in soup pot two tbsp butter or margarine.

Add & saute until tender: two medium chopped zucchini, one medium chopped onion, 2 tbsp chopped parsley, 1 tsp dried basil (or 1 tbsp fresh).

Stir in: 1/3 cup flour, salt & pepper.

Gradually stir in three cups of water.

Add & bring to a boil: 3 vegetable bouillon cubes & 1 tsp lemon juice.

Reduce heat & cook two minutes stirring often.

Add & return to a boil: two cups chopped tomatoes, 1.5 cups evaporated milk, & two cups corn.

Reduce heat, cover, & simmer for five minutes.

Just before serving add two cups shredded cheddar. Garnish with Parmesan.

Favorite Song for today (led to in a more or less direct way by my favorite radio station):

The Horn the Hunt- Old Town Cow

Zucchini Cookies

I would not change a thing about these cookies. They are sweet-addictive-cakey discs of temptation. & you can have some too!

Cream together: 3/4 cup softened butter, 1/2 cup sugar, & 1/2 cup brown sugar.

Add & beat until fluffy: one egg.

Sift together in separate bowl: 1.5 cups whole wheat flour, 1 cup flour, 1.5 tsp baking powder, 1 tsp ground cinnamon, salt, & 1/2 tsp cloves.

Add to creamed mixture alternately with dry ingredients: 1.5 cups shredded zucchini.

Add optionally

a) raisins & walnuts.

b) chocolate chips & vanilla (perhaps then leaving out the cinnamon & cloves).

c) all of the above.

(We took option c minus the walnuts.)

Bake at 375 for 10-12 minutes. (Don't let batter stand for long or it will get watery.)

Favorite Song for today (led to in a more or less direct way by my favorite radio station):

Knockin' on Heaven's Door- Bob Dylan

(They also have a playlist of Bob Dylan tracks up, in honor of his 70th birthday today. I rather like that. They played Everything is Broken on the regular channel as well as Knockin' on Heaven's Door.)

Garden Ratatouille

My husband & I cooked up this ratatouille last night, based largely on a recipe from Simply in Season but with some modifications. It was more herby than the ratatouille I've had in the past. This was a good thing, turns out.

We split up the following work pretty much in half:

1) Chop two onions. Mince four cloves garlic. Saute in 3 tbsp olive oil with one bay leaf, five minutes.

2) Chop one medium eggplant. Add to the pan along with 2 tsp dried basil, 1 tsp dried rosemary, salt, & 1/2 tsp dried marjoram. Cover and cook over medium heat twenty minutes, or until eggplant is soft.

3) Add two summer squash & one zucchini chopped. Stir in one can diced tomatoes. Simmer for around ten minutes.

We served over pasta with grated Parmesan cheese.

All in all a tasty recipe for the weekend when I have time to chop & a husband to help me!

& we have a particular fondness for the zucchini & summer squash. Our first summer living near each other, we would buy up a bunch at the weekly Farmer's Market, & we pretty much incorporated them into every meal every day.

Favorite Song for today (led to in a more or less direct way by my favorite radio station):

Herman Dune- When We Were Still Friends