Green Options

Of the adjectives used to describe gluten-free baked goods, the word “fluffy” rarely makes the cut.   Heavy,  solid, crumbly, dry — yes, any and all of those. Those of us living sans gluten have gotten used to the slice-and-toast routine when it comes to wheatless breads.  Fresh-out-of-the-oven-fluffy has all but vanished from our vocabulary. These fruit-sweetened beauties, though, change all of that.

For starters, the batter actually rose above and beyond the baking tin’s edge.  When’s the last time you remember anything gluten-free doing that? These muffins even manage to disguise shredded fruits and vegetables without coming anywhere near the dreaded dense description.

Goodbye flat, vaguely muffin-shaped globules.  It’s time to move on.

Many home gardeners gratefully complain about having too much zucchini during the summer once their plants’ fruits ripen.  They just don’t have enough to do with it.  In my house, it’s even more of a problem because my husband, like Jessica Seinfeld’s kids, only eats “green things” if I hide them.  He will actually eat this dish twice a year or so, mainly because it’s deliciously creamy and cheesy.  It’s kind of a sauceless lasagna, and it’s pretty hard to mess up.  It makes a great meatless main dish or a substantial side dish, and can be altered to use whatever you happen to have on hand.  The recipe, after the jump

It’s that time of year again, when everyone’s organic gardens are booming with summer squash. From zucchini to patty pans, I’m always looking for ways to use up a lot of summer squash in a delicious dish my kids will enjoy.  Ever since I tried Kelli’s balsamic asparagus, I pretty much follow her instructions for any vegetable that is in season. Here’s my secret to success:  I don’t measure anything.

Super Simple Balsamic Roasted Organic Summer Squash

Preheat oven to 420 degrees.

Cut up summer squash into large pieces (I cut a zucchinis into eighths).  Pour olive oil into the bottom of a glass pan.  Add the summer squash, then drizzle with more olive oil and balsamic vinegar (look for low or lead-free vinegar).  Salt and pepper to taste.

I was thinking, last hot July Saturday, as we were stuck like sardines in the farmers market, that maybe this whole local food thing is catching on. Maybe, I thought, I don’t need to promote it so much. Well, maybe. The demand has to grow if the supply is going to. Next season, the farmers will be able to plant more, perhaps the market will expand.

The vegetables, like the people, were crowded. Tables loaded with all the abundance of summer. I brought home more than I may be able to get cooked. It all just looks so good. I stuffed my market basket full with summer melon, peaches, blueberries (lots), blackberries (even more), peppers, heirloom tomatoes, onions, beets, carrots, corn. I paused at the daikon radishes and some other unusual items. I love to buy the unique veggies because it ensures that the farmers will keep growing new things.

Caprese Salad is the first dish I prepare with heirloom tomatoes. Recipe and links after the jump.

This is one of those recipes that isn’t really a recipe at all, just some instructions.

My Weekend Grub contribution isn’t particularly healthy for you, but it’s oh-so-good and uses one of those prolific garden ingredients that take over your yard anyway: zucchini.

Zucchini is a type of squash, typically green and best picked when it’s about 6 inches in length (although I’ve forgotten to pick mine early and they can end up as big as my calf). I like this recipe because you can shred the zucchini in the Summer/Fall,

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