July 28, 2010
I just did a round of Summer Fest cukes & zukes recipes—AMAZING! You’ve got to check them out. Follow the links from A Way to Garden. Two favorites that stick out for me are White on Rice Couple’s Prosciutto, Sour Cream & Feta Stuffed Cucumbers (umm… yes, please!) and Cucumber Mint Sorbet with Lime Shortbread on Eating from the Ground Up.
Reading all of the Summer Fest posts got me excited to share two other recipes of mine from the archives. Both are particularly family friendly. I developed the recipe for the Zucchini Muffins to come up with a great toddler finger food that would also feel like a treat for me. I make these in huge batches and freeze them. They are great for breakfast, as an on-the-go snack or packed in kiddo’s (or your, for that matter!) lunchbox.
The other recipe is a recent one for a Zucchini, Mint & Ricotta Frittata. A quick, fresh, nutritious recipe that works at any meal (really, any one: breakfast, brunch, lunch or dinner), and can be enjoyed by any child eating eggs (which can be introduced starting at 6 months) and, of course, any sane adult.
So, you got your cukes before. And now your zukes. Summer Fest is on, darlings. Enjoy! (Follow the fun on Twitter, too, by searching for #summerfood!)