Not feeling like stuffing, sauteing, or stir-frying my beautiful zucchini from Ambrose Farm CSA this weekend, I decided to make something sweet with it. I found this recipe from Paula Deen, and I guarantee it is the best, non-dry (that’s for you Maria) treat you’ll ever have. She has another recipe that added chocolate chips, orange zest, and whipped cream – now THAT looks fantastic. Guess I’ll have to try it next week…

Source: Paula Deen, The Food Network

Ingredients:

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini (about 1 large zucchini)
• 1 teaspoon lemon juice
• 1 cup chopped walnuts or pecans

Now in my second week of the Ambrose Farm CSA (which I love btw), I’ve gotten yet another eggplant. They are so pretty and have the best color, but the only way I can imagine eating them is deep-fried and smothered in cheese and sauce. In an effort to broaden my eggplant horizons, I used last week’s in a stir fry. When we finished dinner, I noticed that everything left on the plate resembled an eggplant. (Because it was.) So, this week, I thought I would try a Middle Eastern-fav, Babaganoush. My sister has been raving about Ellie Krieger’s recipes, so I thought I would give this one a shot. It’s my new eggplant-obsession! It is so delicious – and super garlicky (which I also love, in case you can’t tell by the size of the tag on the right.)

Source: Ellie Krieger, The Food Network

Ingredients:

• 1 large eggplant (about 1 pound)
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish (I left this out.)
• 2 tablespoons tahini (the secret ingredient!)
• 2 tablespoons lemon juice

Method:

• Preheat oven to 450 degrees F.
• Prick eggplant with a fork and place on a cookie sheet lined with foil.
• Bake the eggplant until it is soft inside, about 20 minutes.
• Let the eggplant cool.
• Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor.
• Process the eggplant until smooth and transfer to a medium bowl.
• On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste.
• Add the garlic-salt mixture to the eggplant.
• Stir in the parsley, tahini, and lemon juice.
• Season with more salt, to taste.
• Garnish with additional parsley.

I made this with fresh-from-the-farmers-market peaches and it turned out delicious! I also served it with Breyer’s Natural Vanilla ice cream, mmmmmm….

Source: About.com

Ingredients:

• 2 1/2 pounds fresh peaches, peeled, pitted
• 1 cup sifted all-purpose flour
• 1 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup soft butter

Method:

• Butter an 8-inch square baking dish. 
• Preheat oven to 375°.
• Slice peeled, pitted peaches into the prepared baking dish. 
• Sift together the flour, sugar, salt and cinnamon into a medium bowl. 
• Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Sprinkle crumbs evenly over peaches in baking dish. 
• Bake at 375° for 45 to 50 minutes, until topping is golden brown and peaches are tender. 
• Serve peach crisp warm with ice cream

You need a lot of ingredients for this recipe, which I’m not a big fan of, but they all play together deliciously.

Source: Real Simple, September, 2009

Ingredients:

• 1 8-oz Package rice noodles or 12 ounces linguine
• 1/4 Cup brown sugar
• 1/4 Cup low-sodium soy sauce
• 2 Tbl. fresh lime juice
• 1 14-oz Package extra firm tofu, cut into 1/2 inch thick slices
• 1 Tbl. Olive oil
• 2 Carrots, cut into thin strips
• 1 Red bell pepper, thinly sliced
• 1 Tbl. Grated fresh ginger
• 2 Cups bean sprouts (these go bad really quickly, so it’s best to cook them no more than 1 day after you buy them)
• 4 Scallions, thinly sliced
• 1/4 Cup peanuts, roughly chopped
• 1/2 Cup fresh cilantro

This is a great recipe for a Sunday afternoon, because it takes so long! (It’s worth it though.)

Ingredients:

• 1 Jar grape leaves
• 1 1/4 Cups brown rice
• 3 1/2 Cups vegetable broth
• 1 Red onion, finely chopped
• 1/2 Cup chickpeas
• 1/2 Cup olive oil
• 1 Garlic clove, minced
• 1/2 Cup fresh dill, chopped
• 1/2 Cup fresh parsley, chopped
• 1/2 Cup lemon juice

This is an easy, yummy recipe that combines some of my favorite ingredients.

Ingredients:

• Store bought (or in Charleston, from Rio Bertolini) fresh whole wheat pizza dough
• Shredded Italian cheese blend
• Olive Oil
• 1 Fresh Garlic Clove (finely cut)
• 1 jar of marinated artichokes
• A dozen Kalamata olives (chopped)
• 1/2 Red pepper, sliced thin
• 1/4 Red onion, sliced thin
• 1/2 cup Fresh basil
• 1 Portabello mushroom
• 1/8 cup Sun dried tomatos (in oil)

This was one of my dad’s favorite dishes. It goes great with fresh bread.

Source: Mom

Ingedients:

• 1 Chopped onion
• 1 Clove garlic
• Olive oil
• 2 Bags fresh spinach
• 1 Cup of rice
• 1 Can tomato sauce

This is a yummy sauce that goes well with fish, chicken, or in my case, black beans and rice.

Source: Better Homes and Gardens, August 2009

Ingredients:

1 cup Fresh parsley
1/4 cup Olive oil
1/4 cup Red wine vinegar
1/4 cup Fresh cilantro
2 Cloves garlic
1/2 tsp. Cumin
1/2 tsp. Salt
1/4 tsp. Crushed red pepper

Method:

Blend in food processor and chill for two hours.

This is a yummy 20-minute salad that is light and fresh. (There really is lettuce under there – I kind of loaded Gary up!)

Source: September 2008, Better Homes and Gardens

Ingredients:

– 2 lemons
- 1/3 cup extra virgin olive oil
- 1/2 tsp. fresh ground pepper
- 1/4 tsp. salt
- 12 oz. asparagus, trimmed
- 4  4-oz tuna steaks
- 1  5-oz pkg. mixed baby greens
- 1/3 cup freshly shaved parmesan cheese

Method:

- Preheat oven to 450′. Finely shred 2 tsp. peel from one lemon. Squeeze juice from lemon. For dressing, in small bowl whisk together oil, lemon peel and juice, and salt; set aside. Cut remaining lemon into wedges; set aside.

- Place asparagus in single layer in shallow baking pan. Drizzle with 2 Tbl. dressing. Bake, uncovered, 8 minutes.

- Meanwhile, heat 1 Tbl. dressing in large skillet. Add tuna, cook 4 to 6 minutes each side, until browned and center is slightly pink.

- Divide greens among 4 plates; top with tuna and asparagus. Drizzle remaining dressing. Sprinkle parmesan; pass lemon wedges.

If all the stars align and you are able to get fresh fish, ripe mangoes and ripe avocados, then you have a chance at pulling this one off!

Source: The Post & Courier’s Amazing Mangos Feature

 Ingredients:

  For the cream:

  - 3 cloves of garlic, finely minced
  - 2 chipotle chiles in adobo sauce, drained, seeded and           chopped
 - 1/2 teaspoon adobo sauce from can of chipotle chiles
- 2 lemons, divided use
- 1/2 teaspoon cumin powder
- 8 ounces (2 percent fat) Greek yogurt, strained

For the salsa:

- 2 mangoes, peeled, pitted and diced (about 1 1/2 cups)
- 6 scallions, thinly sliced (white and light green parts only)
- 1/2 cup fresh cilantro leaves, chopped
- 1 tablespoon fresh orange juice
- 1 ripe avocado, diced

For the fish:

- 1 tablespoon cumin powder
- 1 tablespoon chili powder
- Coarse salt and freshly ground black pepper, to taste
- 1 pound mahi mahi (or other firm white fish, 1 1/2 inch thick) at room –    temperature
- 1 tablespoon olive oil, divided
- 4 tostada shells
- 1 cup shredded lettuce

Method:

- To make the cream, combine garlic, chipotle chiles, adobo sauce, juice from one lemon and cumin powder in a food processor. Blend to form a smooth paste. Add yogurt and pulse until thoroughly combined. Season with salt and pepper and set aside.
- For the salsa, combine mango, scallions, cilantro, orange juice and salt and pepper in a medium bowl. Stir well. Just before serving, gently fold in avocado.
- In a small mixing bowl, combine cumin, chili powder and salt and pepper. Brush fish with 1/2 tablespoon olive oil and coat with spice mixture. Let stand for 15 minutes.
- Lightly brush grill pan or cast-iron skillet with remaining olive oil and heat over high flame. Cook fish, turning once, 3 minutes per side for medium rare or 4 1/2 minutes per side for medium. Remove from heat and slice into 1/2-inch-thick pieces.
- To assemble tostadas, arrange shredded lettuce and cubes of fish over tostada on a plate. Top with 3 generous tablespoons of salsa and spoon cream liberally over the salsa. Serve with lemon wedge.