January 10, 2009
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Produce Basket Saturday
It was about a month in between my baskets of produce this time, as the co-op took Christmas weekend off. As you can imagine, it was a busy co-op pick up as well as I was quite ready to have a whole bundle of fresh produce...
This last shot shows my three large zucchinis that I have NO idea what to do with. They're currently sitting in my second, smaller fridge and I'm really hoping to find a good use for them. What do YOU do with zucchini?
I did have an awesome breakfast:
That's an orange, an apple, a tomato and an egg-english muffin sandwich with pepperjack cheese and tomatoes.
And I had an awesome lunch:
That's a pear, two Claussen pickle spears (my favorites!) and two homemade tuna veggies wraps on high fiber flat bread. The tuna was made with Dijonnaise and fat free mayo and I added diced celery, chopped cucumbers and red onions, chunks of tomato and romaine lettuce. Delicious!
Comments (6)
Mmmm zucchinis are GREAT! I like them lightly sauteed in a stir-fry (cook them less time than harder vegetables, if that makes sense), cubed and thrown last-minute into soups, substituted for the noodles in pseudo-lasagnas, grated and pressed dry, then mixed with eggs and breadcrumbs and pan-fried as patties... I've used them raw in greek salad when I realized too late I didn't have cucumbers!
Check out this recipe: It will be good to use up all those tomatoes, too!
http://www.basic-recipes.com/veget/zucchini2.htm
PS - I'm coming over for dinner! LOL
That's a good looking mess of fruits and vegetables. They're all pretty and colorful and good for you and some of them even taste good. I love a good zucchini, too.
@Daffodilious -
what do you do with zucchini?
@gwenstylez -
that actually looks like a pretty tasty recipe.
I think I know what next week's new recipe will be!
I've already started on the red beans and rice for this week!
I saute it with yellow squash, broccoli, and carrots. Just a veggie stir fry kind of thing that acts as a side dish with my meals. That's about all I do with it. Good stuff.
I like to slice it lengh-wise, brush it lightly with olive oil, salt and pepper it, and then grill it (which do on the grill in the summer time and on a skillet-type-grill-pan in the winter). I don't cook it long because I like it crunchy.
I like zucchini in soups, too, but only on the first day. I can't stand when it absorbs water and gets mushy. It's also good if you grate it into spaghetti sauce. You can't really taste it, but it does something magical to the sauce. Same with carrots.
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