Zucchini Boats with Ricotta-Basil Mousse

Use the fragrant cheese stuffing with any mild vegetable, such as bell peppers, mushroom caps, baby eggplant, or tomatoes. Save the scooped-out zucchini pulp for risotto or pasta sauce. Try using different soft cheeses of your preference in replace of the Ricotta. Or toss in some Quinoa or Rice to round out the meal. Ingredients 6 small zucchini (about 1 1/2 pounds) Cooking Oil of Choice in a Mister for Spraying 1 cup loosely packed fresh basil leaves, finely chopped 1 cup (8oz) Ricotta Cheese 1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese 2 tablespoons hot water 1 tablespoon fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Parsley sprigs (optional) Preparation Preheat oven to 450°. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use. Arrange zucchini shells in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine basil and next 7 ingredients (through pepper), stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450° for 20 minutes or until zucchini is tender. Garnish with parsley, if desired. Recipe by Micol...

Miso Grilled Vegetables

Ingredients • 2 tablespoons red or white/yellow Miso • 1 tablespoon lukewarm water • 3 tablespoons olive oil  – Or cooking oil of choice • 1 pound zucchini, cut lengthwise into 1/3-inch-thick slices • 8 ounces Japanese eggplant, cut lengthwise into 1/3-inch-thick slices • 1 red bell pepper, cut into 6 pieces • 1 orange bell pepper, cut into 6 pieces • 1 small red onion, cut into wedges • Cooking oil of choice in a Mister for Spraying 2 tablespoons fresh mint leaves • 1 lime, cut into wedges Preparation 1. Preheat grill to high heat. 2. Combine miso and 1 tablespoon water. Gradually add oil, stirring with a whisk. Place zucchini, eggplant, and bell peppers on a jelly-roll pan. Add 5 tablespoons miso mixture; toss to coat. Brush onion with remaining miso mixture. 3. Place vegetables on a grill rack coated with cooking spray. Grill zucchini, eggplant, and bell pepper 4 minutes on each side or until tender. Grill onion 6 minutes on each side or until tender. Sprinkle with mint. Serve with lime wedges.   Recipe by Naomi Duguid...

Shaved Summer Squash Salad

Ingredients 3 tablespoons whole almonds 1 pound summer squash (a mix of green and yellow) 2 1/2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 minced garlic clove Kosher salt and freshly ground black pepper Baby arugula Makes about 4 servings. Preparation Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl. In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.   Recipe by Jenna Clemens, Full Belly Farm, Guinda,...

Zucchini Brownies

This recipe makes 1 – 9×13 inch pan – about 24 pieces 1/2 cup vegetable oil 1 1/2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 cups shredded zucchini 1/2 cup chopped walnuts  6 tablespoons unsweetened cocoa powder 1/4 cup margarine 2 cups confectioners’ sugar 1/4 cup milk 1/2 teaspoon vanilla extract Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.   Recipe by Marian  of...

Make Your Own Natural Insect Repellent

Do-It-Yourself Natural Insect Repellent Ingredients: 4 oz. clean spray bottle with a fine mist setting 1.5 fl. ounces of distilled water and 1.5 fl. ounces of witch hazel or high-proof alcohol (Drinking alcohol, NOT rubbing alcohol.) 50-60 drops of essential oil(s) of your choice Directions: Fill the spray bottle with the choice of either 1.5 fl. ounces of distilled water and 1.5 fl. ounces of witch hazel or alcohol or 3 fl. ounces of distilled water. (Even though a 4 oz. bottle is suggested, leave about 1 oz. unfilled so you can shake the bottle well between uses.) Then, add the essential oils. To Use: Shake the bottle before each use. Essential oils do not fully dissolve in water and alcohol and will settle. If you do not shake the bottle, you risk having concentrated droplets of essential oil irritate your skin. Mist onto your skin and clothing and reapply as necessary. Discontinue use if you feel sensitivity from the repellent. Great oils for repelling mosquitos include: Cedarwood, Clove, Citronella, Eucalyptus, Geranium, Lavender, Lemongrass, Peppermint and Tea Tree. For a pocket sized option, you can combine essential oils with a carrier oil inside a roll-on container. Some good carriers include vegetable glycerin, castor oil, jojoba oil and almond oil. Reapply your natural repellant frequently, especially during times of strenuous activity. Not only are mosquitos attracted to the elevated amounts of carbon dioxide and lactic acid that we produce, but the oil will roll off with the sweat! If you aren’t concerned about oil spotting on clothing, you can always apply the repellent to pants, shirts, hats, socks and shoes...

SAVE THE DATE

SAVE THE DATE! ______________________________________________   ______________________________________________