Zucchini Pancakes

Recipe courtesy of Gourmet magazine Recipe Summary Difficulty: Easy Prep Time: 45 minutes Cook Time: 15 minutes Yield: about 8 to 10 pancakes 1 1/2 pounds zucchini (about 3 large) 1 teaspoon salt 1/4 cup thinly sliced red onion 1 large egg 3/4 cup coarse fresh bread...

Chocolate Zucchini Cake

2 ½ cups all purpose-flour ½ cup cocoa 2½ tsp. baking powder 1 ½ tsp. baking soda 1 tsp. salt 1 tsp. cinnamon ¾ cup soft butter 2 cups sugar 3 eggs 2 tsp. vanilla 2 cups coarsely shredded zucchini ½ cup milk 1 cup chopped...

Watermelon Sorbet

1 cup sugar 1 tablespoon white crème de menthe, or Campari (optional) 3 cups ripe watermelon flesh Place sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat, and...

Watermelon Mint Smoothie

1 to 2 cups seedless watermelon chunks 1 tablespoons honey 1 tablespoon fresh mint leaves, or to taste 1 cup lemon yogurt Dash cinnamon Puree watermelon, honey, and mint in a blender or food processor quickly–do not over blend. Pulse in the yogurt and cinnamon...

Vegetable Stir-Fry

3 tablespoons vegetable broth 2 tablespoons Chinese rice wine 1 teaspoon sugar 1 teaspoon cornstarch 1 teaspoon salt 2 tablespoons vegetable oil 1/4 teaspoon sesame oil 1 -2 crowns of Broccoli 2-3 Summer Squash and /or Zucchini, sliced very thinly 1/4 pound shiitake...

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