Summer Bread Salad with Zucchini, Tomatoes, and Feta Cheese

p. 175 (MACSAC)

1 1/2-2 cups chopped baby zucchini

1/4 cup extra-virgin olive oil

1-1 1/2 cups chopped tomatoes

3 tablespoons wine vinegar

1/2 cup crumbled feta cheese

2 teaspoons minced garlic

1/4 cup chopped sweet or green onion

Salt and freshly ground black pepper to taste

1/4 cup chopped imported olives (black or green)

5-6 cups firm-textured bread cubes (sourdough, pita, etc.), dried or toasted

1/4-1/2 cup chopped fresh basil

Directions: toss all ingredients except bread in large bowl; let stand at room temperature to develop flavor, tossing occasionally, 1/2 to 1 hour. Toss in bread just before serving. Makes 4-6 servings.


French Ratatouille

p.178 (Linda and Roger Petterson, Harmony Valley Farm members)

Sliced tomatoes

Chopped fresh parsley

1-2 heads garlic, peeled and slivered

Chopped fresh basil

Zucchini, eggplant, onions, and green pepper, all cut into 1 1/2-inch chunks

Olive oil

Heat oven to 300 degrees. Starting with tomatoes, layer vegetables and herbs in baking dish, filling it very full.

Directions: drizzle 1-2 tablespoons olive oil over each layer. Cover and bake 3 hours. If soupy, uncover during last hour. Baste with liquid if you like. Makes any number of servings.


Cinnamon Zucchini Cake

p.169 (Lisa Kivirist, Inn Serendipity)


4 ounces (1/2 package) cream cheese, softened

1 1/2 teaspoons cinnamon

1/4 cup (4 tablespoons) butter, softened

1 tablespoon milk

1 teaspoon vanilla extract


2 1/2 cups flour

2 cups sugar

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup vegetable oil

4 eggs

2 cups shredded zucchini

1/2 cup chopped walnuts (optional)

Directions: heat oven to 350 degrees. Grease a 9-by-13-inch baking pan. Mix flour, sugar, cinnamon, salt, baking powder, and baking soda in a bowl. Mix oil and eggs in another bowl until smooth; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts, if desired. Spread mixture in prepared pan; bake until a toothpick inserted near the center comes out clean, 35-45 minutes. Cool thoroughly. To make frosting, beat cream cheese, butter, milk, and vanilla until smooth. Add powdered sugar and mix well. Frost cake. Makes 12 or more servings.

FairShare CSA Coalition

FairShare CSA Coalition