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| Day five of zucchini week already. I had other plans for today, but the crazy storms that rolled through right around dinner time spoiled the outdoor cooking idea, so I switched days up a little. Today was this neat polenta zucchini tart. I became a big fan of polenta the first time my study abroad Italian host mother made polenta lasagna. MMmmm Cornmeal. So, I’ve been searching for neat recipes that use polenta and came across this one. Sadly, the recipe didn’t include instructions on how to make polenta from scratch, so I borrowed Alton Brown’s savory polenta recipe with a few changes. The ingredients are ALL local this time (well okay, the olive oil isn’t, but who’s really counting that anyway). The feta cheese added something I think the parmesan wouldn’t quite do in the same way, plus, I didn’t have parmesan cheese on hand. This is absolutely delicious and will probably be made again as tomato season rolls around, using tomatoes in place of zucchini. | Zucchini Polenta Tart – Recipe on ChocolateandZucchini.com |
| Ingredients Used: *Zucchini – my garden *Cornmeal – Mill at Anselma *Feta – Amazing Acres *Onion – North Star Orchard *Garlic – Willow Creek |
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Tag: onions
Zucchini Week: Day 2
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| Day two of zucchini week brings us to Stuffed Zucchini. As usual, I used the recipe as a guideline and substituted a few things using ingredients found locally. For the ground turkey, I used hot italian turkey sausage. Instead of Parmesan Cheese, I threw in Sharp II Chevre. Tomatoes were both from a local source and even last year’s garden in the form of sun-dried roma tomatoes. Mushrooms are also local mushrooms of the Crimini variety, bought from my favorite farmer’s market. The zucchini used here is a monster zucchini, probably a little past its prime, and a result of a neglectful gardener who didn’t want to go out picking through her garden during the heat, humidity, and thunderstorms we’ve been having lately. However, those three things have given me quite the harvest, so I suppose I shouldn’t complain too much. Now if only I could find a way to combine both zucchini and cucumbers into one dish! | Stuffed Zucchini – Recipe on SimplyRecipes.com |
| Ingredients Used: *Zucchini – my garden *Basil – my herb garden *Egg – Mt. View Organics *Sausage – Mt. View Organics *Onion – North Star Orchard *Tomatoes – North Star Orchard *Cheese – Shellbark Hollow Farms *Mushrooms – Oley Valley Mushrooms |
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Zucchini Week: Day 1
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| For day one of zucchini week, I decided to try something new and different. I just love Elise’s website for recipes and this one jumped right out at me as being something relatively easy and delicious and above all, different from the normal uses for zucchini. The Zucchini Fritters were all of those things and this is definitely going see many repeat performances! I switched out the scallions for a locally grown onion, and used goat’s milk yogurt and cheese, both from local farms. The cheese in little lumps at the back of the plate is a spicy chipotle chevre and since I like a bit of tabasco sauce with anything involving egg, this pleased my palate to no end. This may not be a whole meal, but it’s a great use for at least one of those zucchini! | Zucchini Fritters – Recipe on SimplyRecipes.com |
| Ingredients Used: *Zucchini – my own garden *Egg – Mt. View Organics *Onion – North Star Orchard *Flour – Mill at Anselma *Yogurt – Shellbark Hollow Farms *Cheese – Amazing Acres |
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