A couple recipes from our summer supper last night:
Years ago I found this zucchini pie recipe in Real Simple. It's a pie you can tweak however you wish, depending on what's fresh -- play with broccoli, spinach, different cheeses (provolone, cheddar); my changes over the years are slight and reflected below. It keeps well and is just as good for breakfast, lunch, tea, and dinner.
3 c grated zucchini
1 small sweet onion, vidalia or Maui, chopped (or a little less than one onion)
1 c flour
1 t baking powder (I find it best to mix b. pow and flour together and then add)
1 c grated mozzarella
3 eggs, beaten
1/4 c vegetable/olive oil
4 T grated Parmesan
2 t chopped fresh basil (ok if you have to skip this)
1 t salt
1/2 t freshly ground pepper
Preheat oven to 350.
Combine all ingredients. Spoon into a 10" pie plate coated with vegetable spray.
Bake 45-50 min until golden brown (convection will ready this sooner).
Cool 10-15 min before slicing.
(Double recipe for a 9x13 and bake for 55 minutes)
At the beginning of June, our friends in California, Kim and Allen, threw a stunning party to renew their wedding vows. At each place setting on the rustic tables was a brown paper recipe book with their favorite recipes. This recipe is from there and has ended up being one of my favorites:
1/4 c chopped raw almonds
3 T olive oil
4 t apple cider vinegar
2 t minced shallot
1 1/2 c fresh blueberries
1 T minced fresh chives
Leaves from 1 head butter lettuce, torn into bite-sized pieces
1/2 c crumbled feta
Toast Almonds -- either on a cookie sheet in a preheated 300 degree oven for about 7 minutes (watch closely) or in a frying pan over medium heat (again, they burn quickly -- keep an eye!). Set aside.
In a salad bowl, combine olive oil, vinegar, 1/4 t salt, 1/4 t pepper and mix well. Add shallot, blueberries, and half of the chives. Let stand for 10-15 minutes.
Add lettuce and feta and toss well. Garnish with almonds and remaining chives. Serve at once!