by Rebecca on July 21, 2011
- Grilled Vegetable and Goat Cheese Sandwiches from Ezra Pound Cake
I grilled a ton of vegetables and we ate them all week long, in sandwiches like this recipes suggests but also in a frittata, on a grilled pizza, and in an egg scramble. It took awhile to grill all the vegetables, but it made dinner a breeze the rest of the week. Dave opted for chipotle mayo and cheddar cheese on his sandwiches rather than goat cheese.
- Lemon Buttermilk Popsicle from Whipped
I was worried these would be too tart, but they’re perfect! I think this recipe would work with lime or orange flavors as well. To fit in my popsicle molds, I increased the butter milk to 2 cups and added another tablespoon of lemon juice.
- Stacked Roasted Vegetable Enchiladas from Perry’s Plate
This was my first recipe I tried from this particular blog and since then we’ve made one more and I’ve printed out several others for us to try. This was delicious and only got better with age and reheating. I’m sure it would probably freeze well too.
- Sweet Zucchini Bread from Food BloggaI tried several zucchini recipes last year, but so far this is my favorite. The pineapple and coconut add nice flavor, texture, and moisture but don’t overwhelm the bread.
- Savory Zucchini Bread from Food Blogga
I’ve never tried a savory zucchini bread recipe so I thought I’d give this a go. I replaced the cilantro with basil (our cilantro in the garden is pretty much done and we have tons of basil) and instead of the pepitas, which I didn’t want to buy special, I used walnuts. I haven’t tried it myself as I froze our loaf, but my parents loved the loaf we gave to them.
- Spicy Sausage and Sweet Potato Hash over Creamy Polenta
Our second recipe from Perry’s Plate and we’re just in love with this one as the first, which is good because this recipe makes a lot! The combination of sweet potatoes, cabbage, polenta, and avocado is delightful. The sausage could easily be replaced with zucchini or mushrooms (if you like them!) to make this dish vegetarian.
- Baked Zucchini Fries from Two Peas in their Pod
I’ve had this recipe bookmarked for a while so I’m glad we finally got to try them. I love fried zucchini at restaurants, but didn’t want the calories of deep frying. This is a great solution! These would be great with ranch dressing, but we didn’t have any so we used a little chipotle mayo and it was fabulous. I would up the seasoning a bit to give the fries a bit more flavor and perhaps increase the cooking time by a few minutes.