My favorite tuna salad

Well people, sandwich season is upon us and I’m proposing that we branch out and see if we can avoid making peanut butter and jelly everyday.  In fact, I know many of you are in nut-free schools and can’t rely on the old standby at all.  On the other hand, luncheon meats freak me out a bit — and not for any scientific reason.  I just can’t get past the idea that this turkey was cooked who knows when and squished and reformed into this new product with lots of “natural flavors.”  I’d rather poach or grill organic chicken breasts and give the kids chicken sandwiches, which is exactly what I do and I save a little money while I’m at it.

As for me, I’m not much of a sandwich eater, mostly because I prefer to eat quinoa over bread.  But if I had to pick a sandwich for my last supper, it would be tuna salad with lettuce, tomato and avocado on whole grain bread.  If there happen to be some grilled onions lying around, I would add those in, too.  But this wouldn’t be just any tuna salad, it would be this one right here, which my kids also love — hooray!

I found the canned tuna of my dreams at Vital Choice — cooked once, BPA-free cans, minimal mercury and absolutely the best tasting tuna ever.   (It’s also one of the most expensive tunas out there.  Drat!)  Tuna is high in Omega-3 fatty acids (very anti-inflammatory and you’re probably not getting enough of them) and high in protein (so important when the kids are at school).  I mix it with some of the expected like a little mayo (I like soy-free Vegenaise), celery, diced shallot (I hate cutting 2 tablespoons of onion and then wrapping the cut onion in the fridge), a little lemon juice to brighten everything up and a touch of Dijon mustard to give it some zing.  But don’t get mad when I tell you I have a random secret ingredient.  My friend Daisy introduced me to Herbamare, an organic herb and salt seasoning, several years ago and my tuna salad peaked.  It just adds the perfect flavor to complement the tuna.  I buy it at Whole Foods, but you can also find it on amazon.com.  Otherwise, just use some sea salt to taste.

You can make your tuna salad the night before to make your morning easier.  Mr. Picky doesn’t like sandwiches (hard to believe, right?), so he takes his tuna in a (BPA-free) container with a spoon.  My teenage girls would please like a breath freshener in their lunch bags on tuna day, and that does NOT mean a sprig of parsley.  Got it.  Look out for more lunch ideas in a future post!

 

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My Favorite Tuna Salad
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Serves: serves about 3
 
Ingredients
  • 1 6-ounce can water-packed tuna, drained
  • ¼ of a lemon
  • 1 stalk celery, diced, about ½ cup
  • 1 small shallot, diced, about 2 Tablespoons
  • 2-3 Tablespoons mayonnaise (I like soy-free Vegenaise) or half Greek yogurt and half mayo
  • 1 teaspoon Dijon mustard (optional)
  • ⅜ teaspoon Herbamare or sea salt
  • Freshly ground black pepper to taste
Instructions
  1. Right in the can, flake the tuna with a fork over a medium bowl, at the same time allowing the tuna to fall into the bowl. Squeeze the lemon over the tuna.
  2. Add the remaining ingredients to the bowl and mix well. Taste for seasoning.
Notes
Notes: other additions can include diced apple, diced sweet bell pepper, sliced manzanilla olives (the ones stuffed with pimentos), chopped nuts, chopped water chestnuts, fresh dill

 

Late summer minestrone

late summer minestrone|pamela salzman

Oh, I am not very good at goodbyes.  And saying farewell to summer is just inevitable now, isn’t it?  My minestrone soup is one of those recipes that bridges summer and fall.  Zucchini and tomatoes are still plentiful in the farmer’s markets, but the weather is showing signs of cooling down.  We’ve had a few chilly and foggy beach days in the last week and that was my signal to make this favorite soup of ours.  The word minestrone means “big soup” in Italian.  To me it means, “use what you’ve got, ” especially lots of veggies.  No matter what, it’s always hearty enough to be called a meal, but light enough for the season.  My mom used to make it with elbow macaroni or the smallest of pastas, but I adore farro and find that it adds a heartiness that the pasta doesn’t.  Plus, it has more to offer in the way of fiber and protein.  Combined with white beans, this is a well-balanced meal that almost always makes its way into thermoses in tomorrow’s lunch box.  Have I mentioned lately that making school lunches is not my favorite morning pastime?  I know, I’m such a whiiiiiner.  But Daughter #1 is trying to be an overachiever this year and start school at 7:00 am.  Do you know what this means?  I need to be making lunch around 6:00 am OR I could just reheat minestrone five minutes before we need to leave the house.  Sounds like a plan!

As the seasons change, so does this soup.  I have used jarred tomatoes instead of fresh, and frozen shelled peas and cabbage for the zucchini.  Don’t be put off by the piece of rind from a wedge of Parmesan cheese.  It’s a little secret ingredient found in so many Italian kitchens.  One you see how delicious it makes this soup, you’ll never throw it out again!   My mom would make this soup or pasta e fagioli whenever we would come to the end of a piece of Parmesan.  In my house, my kids and husband love this soup so much that we buy buy the cheese just for the rind!  Mr. Picky even likes this soup.   His favorite thing to do is add a leftover meatball, chopped up into his bowl and he’ll have seconds, thank you very much.

late summer minestrone|pamela salzman

This week I will be harvesting almost all the basil and parsley in the garden and making a mountain of pesto to freeze in small quantities for the upcoming months.  At least I can make summer last a little longer in my own way.

late summer minestrone|pamela salzman

 

 
 
 
 
 
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5.0 from 4 reviews
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Late Summer Minestrone
Author: 
Serves: 6
 
Ingredients
  • 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil + more for drizzling
  • 1 onion, coarsely chopped
  • 1 stalk of celery, coarsely chopped
  • 1 carrot, coarsely chopped
  • 2 garlic cloves, thinly sliced
  • 1 pound of fresh tomatoes, peeled, seeded and coarsely chopped or 1 14.5 ounce can, diced with juice
  • 2 Tablespoons chopped, fresh flat-leaf parsley
  • Sea salt
  • Freshly ground black pepper
  • 6 cups chicken or vegetable stock, preferably homemade
  • ¾ cup farro
  • Piece of rind from a wedge of Parmigiano-Reggiano cheese (if you have it)
  • 4 small zucchini, medium dice, about 4 cups
  • 1 ½ cups cooked white beans (e.g. cannellini, Great Northern), rinsed if canned
  • Handful of greens, coarsely chopped
  • Chopped basil leaves or pesto for garnish (optional)
  • Freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese
Instructions
  1. Heat the olive oil over medium-low heat in a large, heavy-bottomed pot, and add the onions, carrot, celery and garlic. Cook until the vegetables have softened, about 10 minutes. Do not allow the vegetables to brown.
  2. Add the tomatoes with the juice, parsley and ½ teaspoon sea salt. Cook for 5 minutes more, until the tomatoes are fragrant.
  3. Add the stock and 2 teaspoons of sea salt and bring to a boil. Add the farro and the parmesan rind and bring to a boil again. Lower the heat so that the soup simmers. Cook about 15 minutes.
  4. Add the zucchini and cook another 10 to 15 minutes, until the farro is tender but still has a little “toothiness.”
  5. Add the cooked beans and heat through. Add more stock, if desired.
  6. Add the chopped greens and stir until wilted. Adjust seasonings and serve with chopped basil leaves and freshly grated parmesan cheese and/or drizzled olive oil on top or a spoonful of pesto.

 

 

Snack on this

Snacks can definitely be a part of a good diet and can even help you lose weight, but only if you snack on healthful food.  A snack is really just a mini-meal, something to stave off hunger until your next meal.  Very often I notice that people think of snack time as dessert time, or a junk food break.  It’s no wonder if you have seen what is labeled “snack food” these days:  fruit roll-ups, popsicles, cookies, chips, candy power bars.  Please!  Have you noticed that kids who eat these foods keeping saying “I’m still hungry.” Most “snack foods” tend to be processed, packaged, refined and devoid of any nutritional value.   It’s not real food.  I say we can do better.

Whether you’re at work and trying to make it to lunchtime without feeling weak, or you’re feeding your kids something after school because they’re “starving,” here are a few tips on how to come up with a high-quality snack:

  • Include Protein:  foods rich in protein (this doesn’t only mean animal protein) stabilize blood sugar and trigger satiety better than any other kind of food.  Protein can mean meat or fish, whole dairy, nuts, seeds, legumes and beans.
  • Never Eat Simple Carb Snack:  Carbs that aren’t paired with fiber or protein are digested too quickly and lead to spikes in blood sugar levels.  When blood sugar drops, you’re looking for quick energy to help bring it back up again.  It’s a vicious cycle.  Look for complex carbs containing protein, fiber and even high-quality fat.
  • Add Some Fiber:  Fiber is usually found in whole foods and will fill you up without being fattening.
  • Keep Sugar Low:  This is true of all meals, but particularly true for snacks since there’s nothing else to buffer the sugar from rushing through the bloodstream.
Think outside the box when coming up with snacks for yourself or the kids.  There’s no reason a small portion of last night’s dinner can’t be a good snack.  The other day I took a leftover chicken and vegetable kabob, chopped it up and turned it into a quesadilla for a quick after-school snack.  One of my favorite mini-meals is a cup of soup or stew from the night before.  Here are some other ideas that I rely on regularly, many of which can be taken “to go”:
  • unsweetened whole yogurt and granola
  • unsweetened whole yogurt and “faux granola” — top yogurt with unsweetened shredded coconut, chopped nuts, dried or fresh fruit and raw cacao nibs (my favorite)
  • veggies or whole grain pita bread and hummus or other bean dip
  • edamame
  • fruit and yogurt smoothie
  • apples or bananas and nut butter; sometimes I add a spoonful of granola for crunch.
  • whole grain muffins (see recipes for date-sweetened banana, zucchini-blueberry, pumpkin)
  • whole grain pancakes with fruit
  • whole grain toast with almond butter and honey
  • whole grain toast with avocado and sliced tomatoes or smoked salmon
  • homemade granola bars
  • stovetop popcorn
  • half of a sandwich
  • quesadilla (try a “pizza quesadilla” with tomato sauce and mozzarella between two whole grain tortillas, add leftover veggies if you have them)
  • sushi handroll — take a sheet of toasted nori, add cooked rice, avocado, cucumber, leftover fish or chicken from dinner, sprinkle with a few drops of rice vinegar and roll up
  • guacamole and baked tortilla chips
  • homemade nachos — take baked tortilla chips and layer with diced tomato, canned black beans or refried beans, grated cheese and broil until melted.  Dollop with guacamole.
  • do-it-yourself trail mix — my kids make their own with pecans or almonds, dried fruit and dark chocolate chips
  • whole roasted sweet potato or yam with a dollop of unsweetened yogurt (don’t knock it ’til you try it)
  • smaller portions of breakfast, lunch or leftover dinner!

Healthy Granola Bars Recipe

Healthy Granola Bar

Has school started in your neck of the woods?  We’re back at it this week.  I get a little bummed when the kids go back to school.  I’ve really enjoyed spending more time with them and summer is so much less stressful, especially for my high schooler.  That and, despite what you might think, I don’t love making lunches at 6:30 am everyday, as well as trying to keep a substantial supply of well-balanced snacks for the kids and their friends.  You know I love to cook and it’s a major priority for me to feed myself and the kids well, but it’s definitely a challenging task which I know many of you try to tackle most days, too.

The fact is I don’t actually make all of the kids’ snacks, because I really don’t have that kind of time.   But there are a few that I can make quickly, easily and that are more delicious (and healthful) than what you can buy in a store.  I hope to post my guidelines next week for choosing a healthful snack, but making sure there’s some protein in there is super important, otherwise you run the risk of a blood sugar rollercoaster.  One snack that I guessed wouldn’t be too tricky to figure out was granola bars.  Last summer I tested granola bar recipes for about two months and had the tight jeans to prove it.  I wouldn’t call it a low-calorie snack mostly due to the nuts and seeds, but I if the kids need something to tide them over until dinnertime or get them through soccer practice, goldfish and a fruit roll-up aren’t going to cut it.  I am always going to look for something like these bars, which are made from real ingredients, contain protein and fiber and a minimal amount of sugar, plus a little love from Mom.

The problem is that these granola bars are so good, I have a hard time being in the house and not sneaking one or more when I’m not really even hungry.  They have most of the same flavors as my granola, but with a little butter.  What they don’t have is tons of refined sugar like so many granola bar recipes I see.  If you are dairy-free or vegan, you can definitely use coconut oil, but I have a soft spot for the combination of butter, pecans and a pinch of sea salt.  Yum!  Like granola, you can adjust this recipe to suit you.  (And yes, you can add chocolate chips.)  I like my granola bars a little on the thick side (see bottom photo), but if you like yours thinner and crunchy (see lead photo), you can use an 8 x 10 pan.  Try these out and if your family loves them, make a double batch and freeze them.  Because in my world, September not only means school, but soccer games, scouts meetings, study groups and playdates.  Need any more reasons to make these?

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Healthy Granola Bars
Author: 
Serves: makes 8-12 bars, depending how you slice 'em
 
Ingredients
  • 2 cups old-fashioned rolled oats (not quick-cooking)
  • ¼ cup raw sunflower seeds
  • ¼ cup raw pumpkin seeds
  • ¼ cup unsweetened coconut flakes
  • ½ cup chopped raw nuts (pecans or almonds are good)
  • ¼ cup ground almond meal
  • 1 ¼ teaspoons cinnamon
  • ½ teaspoon sea salt
  • ½ cup unsulphured dried fruit (such as chopped apricots, cranberries, cherries, blueberries)
  • 3 Tablespoons unsalted butter, melted (my preference) or melted coconut oil
  • ½ cup brown rice syrup (or honey)
  • 1 teaspoon pure vanilla extract
Instructions
  1. Preheat oven to 350 degrees.
  2. If you like thick granola bars, grease an 8 or 9-inch square pan with butter or coconut oil and line with unbleached parchment paper (this will help get the bars out of the pan.) If you like them thinner, say ¾-inch thick, grease an 8x 11-inch pan.
  3. Place oats, seeds, coconut and nuts on large baking sheet and toast for 12-15 minutes. Do not allow anything to burn!
  4. In a large bowl combine almond meal, cinnamon, salt and dried fruit. When oat mixture is out of the oven, add to bowl. Mix the melted butter, brown rice syrup and vanilla together and pour over the oat mixture, stirring well to coat evenly.
  5. Pour mixture into pan and press down with a spoon, spatula or damp hands.
  6. Bake for about 20-25* minutes, or until lightly colored on top. The granola bar will be soft to the touch when it comes out of the oven, but will firm up as it cools. Allow to cool completely, at least 2 hours. Run a knife around the edge of the pan to loosen the bar. Invert the pan over a cutting board to remove. Cut into individual bars and eat or store in a covered container.**
Notes
*Baking it longer will result in a crispier, firmer bar, but it may be harder for little ones to chew easily.

**If the weather or your kitchen is warm, it’s better to store the bars in the refrigerator.

 

 

Green Goddess Salad

I just spent a lovely four days in Park City, Utah enjoying the clean air and the peace and quiet (outdoors, of course; indoors I have my three kids and two of their friends, so no peace and quiet in the house from noon ’til midnight.)  There are no televisions and I insist that the kids leave the phones in their bedrooms so we can hike and dine without the ping of 6 iPhones.  Heaven.

Of course, with travel comes a deviation from eating the way I like to eat.  I consumed a little too much guacamole and chips a little too late at night, and then someone tried to torture me by buying a container of Justin’s Chocolate Hazelnut Butter.  I had mentioned it was like a more healthful Nutella, not that it was actually healthful.  By the end, I missed my juicer and my garden and all I wanted to eat were salads and vegetables.  In fact, I was craving this Green Goddess Salad while I was on the plane home.

No, I didn’t name this dressing after you.  The original Green Goddess dressing was created at San Francisco’s Palace Hotel in the 1920’s, for the English actor George Arliss.  Arliss was staying at the hotel and dined there every evening before he performed in a play called “The Green Goddess.”  There are so many variations on this dressing, the base of which is usually mayonnaise, sour cream and tarragon — the only herb I don’t like.  Can we still be friends?  So considering I am using none of the above, I don’t know if I can actually call it a Green Goddess dressing.  One day last summer, I tried to clean out some little bits of herbs that were lingering and blended them into my own version of the dressing and we all loved it.  So feel free to adjust the recipe according to whatever herbs you have on hand, even if it’s tarragon.  The kids think it tastes a little like ranch dressing.  So I made more the next day and used it as a dip for raw vegetables.

Green Goddess is a creamy dressing that’s a nice break from traditional vinaigrettes, and one that works well with crisp and sturdy lettuces.  There are dozens of ways to enjoy this salad, even as a main course, since so many things work well with the dressing.  Here I used tomatoes and radishes, which are both perfectly obvious, but you can add hard boiled eggs, shrimp, poached chicken, cucumber, avocado, and/or corn.  One day I took a few beefy tomatoes from the garden, sliced them up and drizzled this over.  Whatever you do, don’t leave out the anchovy paste — it really adds a little salty something and doesn’t taste at all fishy.  Your kids and your picky spouse don’t need to know it’s in there.  In fact, they don’t need to know anything other than you made up your own Ranch dressing.

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Green Goddess Salad
Author: 
Serves: 6
 
Ingredients
  • 1 head romaine lettuce, leave washed, dried and torn into bite-size pieces
  • Any of the following:
  • Thinly sliced radishes
  • Chopped or sliced cucumber
  • Chopped tomatoes
  • Cubed avocado
  • Raw or cooked corn kernels
  • Quartered hard-boiled eggs
  • Dressing:
  • ½ cup whole plain yogurt (regular or Greek)
  • 1 cup flat-leaf parsley leaves
  • 3 Tablespoons chopped chives
  • 2 Tablespoons basil leaves
  • 1 Tablespoon chopped dill (if you have it)
  • 1 scallion, chopped
  • 1-2 Tablespoons fresh lemon juice
  • 1 teaspoon anchovy paste or two anchovy fillets
  • ½ - ¾ cup unrefined, cold-pressed, extra-virgin olive oil (depending on how thick or thin you like it)
  • ¾ teaspoon fine grain sea salt
  • Freshly ground black pepper to taste
Instructions
  1. Place all dressing ingredients except oil, salt and pepper in a blender or food processor. With the motor running, slowly pour in olive oil. Season with salt and pepper to taste.
  2. Toss lettuce in a serving bowl with enough dressing to coat lightly. Either toss remaining salad components separately with dressing or arrange on top of lettuce and drizzle with dressing.
Notes
The original Green Goddess dressing contains lots of tarragon. Feel free to experiment with other different fresh green herbs such as tarragon, cilantro, chervil or mint.

For a dairy-free version, use ½ cup silken tofu in place of the yogurt and increase lemon juice to 3 Tablespoons. I’m sure you could also substitute ½ of ripe avocado, but I haven’t tried that.

Chocolate-covered frozen bananas

Are you asking yourself if I have gone mad?  Two desserts in one week!  What happened to “moderation?”  People, I write it like I see it and chocolate-covered frozen bananas are what the past few weeks have been about around here.  Have you ever been in a “food phase?”  I mean when you eat something that makes you think about eating it all the time and then you do?  Some food phases, like when I ate raw kale salad several times a week for months, are better than others, like in the ’90s when I went through a nonfat frozen yogurt phase that lasted several years.  Blech.  My husband is in a chocolate-covered frozen banana phase and I see no signs of it letting up.  It all started in May of this year at the bar mitzvah of my friend Kim’s son where they passed around mini-frozen chocolate banana bites at the end of the evening.  My husband and I looked at each other after a few as if to say “where have we been?”  Before I knew it, the mister was taking detours through town just to pass the Manhattan Creamery where he would buy a frozen banana or two.  He was even offering the kids frozen banana rewards for the most ridiculous things.  Obsessed.

All joking aside, I actually think these bananas have the potential to be an okay dessert, especially if you can use good quality, organic dark chocolate, which I keep telling myself has lots of antioxidants!  So I thought to myself, how hard could dipping bananas be?  Well, I wouldn’t be writing a whole post about it if it were just a matter of dipping a banana in chocolate.  Let me save you some time and some chocolate with my frozen banana tips and tricks:

  • use ripe, speckled bananas for maximum sweetness.
  • don’t use overripe, black bananas which will ooze after they’ve been covered in chocolate;  save those for banana bread.
  • insert the stick in the banana before freezing it (obvious to you, maybe).
  • insert the stick in the banana before peeling it, to prevent the banana from splitting.
  • freeze the banana before coating in chocolate so that the chocolate hardens right away.
  • do add a little oil or butter to the melted chocolate to thin it out a bit, otherwise it makes too thick a coating on the banana.
  • I prefer to spoon the chocolate over the banana as opposed to dipping.  The melted chocolate stays much more smooth and won’t seize up on you.
  • if you’re using toppings, work quickly.  If the chocolate is allowed to harden, the toppings won’t stick.

I think these are a really fun treat.  I feel better about hubby and the kids eating these than a lot of other things, plus they are super easy to make.  If you are going to take the time to try this out, you might as well make a whole bunch, so to speak, since they stay frozen for a good amount of time.  I decided to use toppings on most of them and I kept it real with toasted coconut, chopped nuts and crushed granola.  I’m sure you have probably seen similar bananas rolled in sprinkles or candy, but you didn’t come here for that, now did you?

 

5.0 from 1 reviews
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Chocolate-Covered Frozen Bananas
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Serves: makes 10
 
Ingredients
  • 5 large ripe, well-speckled bananas (or up to 7 small bananas)
  • 10 popsicle sticks or candy apple sticks (I used both here.)
  • 2 cups good quality chocolate pieces (I used Dagoba 72% chocodrops -- dark chocolate contains antioxidants and less sugar than semisweet or milk chocolate )
  • 2 Tablespoons unrefined coconut oil or unsalted butter
  • Topping ideas: toasted coconut, finely chopped nuts, crushed granola
Instructions
  1. Cut the UNPEELED bananas in half and insert a popsicle stick into the cut side of each banana. Peel the bananas and arrange in one layer on a parchment or wax paper-lined baking sheet. Put the baking sheet in the freezer and freeze bananas until firm, at least 30 minutes, but ideally a few hours.
  2. In a double boiler, or in a heat-proof bowl set atop a pot of simmering water, melt the chocolate and coconut oil, stirring frequently until smooth.
  3. If using toppings, arrange in shallow containers before starting.
  4. Remove bananas from freezer and one at a time, hold a banana over the melted chocolate and spoon chocolate over the banana until completely coated. Allow excess to drip back into bowl. Before chocolate completely hardens, roll in topping of choice and return to baking sheet.
  5. Repeat with all the bananas and return baking sheet to the freezer until chocolate is completely hardened, just a few more minutes. Serve immediately or store in a container in the freezer up to two weeks.

 

Zucchini-blueberry bread

Have I warned you about planting mint in your garden?  No?  Ooops, sorry ’bout that.  I know I have told several people to only plant mint in containers since its root system will go crazy and you’ll never be able to get rid of it or kill it no matter how much you think you would never want to do such a thing.  I have said many times that I’d like to write a book titled “I Can’t Believe the World Isn’t Covered in Mint.”  I’ve changed my mind.  I think my book will be called “I Can’t Believe How Many People Plant So Much More Zucchini Than They Can Possibly Eat.”  Is this you?  It’s meeeeeee.  And I really should know better having grown up with a father who year after year planted too much zucchini.

I am devoting two posts in a row to zucchini because I sympathize with your plight, not because zucchini is some nutrient-dense vegetable, which it’s not.  It is an appropriate food for the summer months, though, due to its high water content and cooling thermal nature.  It is alkalizing to the body to boot.  I don’t know how alkalizing zucchini bread is, but when my kids devour it, I commend them on how wonderful it is that they enjoy green vegetables.  Then when zucchini is served for dinner, I just remind them it’s the same green that’s baked into the bread they love.

Many zucchini breads tend to be overly oily and loaded with sugar, but claim health benefits from a cup of shredded zucchini.  You’re not falling for that one, are you?  This one instead has a base of whole wheat pastry flour with a minimal amount of maple syrup to sweeten it.  I use either olive oil or melted coconut oil, which can be reduced with the addition of unsweetened applesauce (see the lead photo.)  Like a lot of the recipes I post, you can adapt this zucchini bread so many ways.  Our favorite way is with fresh blueberries and a touch of lemon zest.  It’s light and fresh and makes for a perfect quick summer breakfast or snack for camp.  I have also made it with raspberries instead of blueberries and that’s a winner, too.  I know you’re going to ask me if you can add chocolate chips, and who am I to tell you no?  If you use chocolate, I would drop the lemon zest though, and maybe add some walnuts.  Like I did right here.

5.0 from 4 reviews
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Zucchini-Blueberry Bread
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Serves: makes 1 8½ x 4½-inch loaf
 
Ingredients
  • ¼ cup melted unrefined coconut oil or olive oil
  • ½ cup unsweetened applesauce (or omit applesauce and increase oil to ½ cup)
  • ½ cup organic 100% pure maple syrup
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon aluminum-free baking soda
  • ½ teaspoon aluminum-free baking powder
  • ½ teaspoon fine grain sea salt
  • 1 ½ teaspoons cinnamon
  • pinch of nutmeg
  • 1 ½ cups shredded, unpeeled zucchini, about 2 small
  • zest of half a lemon (optional)
  • ½ -1 cup fresh blueberries
  • ½ cup chopped walnuts or pecans (optional)
Instructions
  1. Preheat the oven to 350 degrees. Lightly grease an 8 ½ “ x 4 ½ “ loaf pan, or if aluminum, grease it and line it with parchment paper.
  2. In a blender, blend together the oil, maple syrup, applesauce, eggs and vanilla. This helps to emulsify the oil and keeps your bread from being greasy.
  3. In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir the wet ingredients into the dry mixture.
  4. Fold in the zucchini, lemon zest, blueberries and nuts. Pour into the prepared pan.
  5. Bake for 50-60 minutes or until a tester inserted in the center comes out clean. When made with applesauce, it usually takes 5 minutes longer than when made without. Cool slightly, about 10 minutes, remove from pan, and cool completely on a rack.
Notes
You can also make these in standard muffin tins and bake for about 20 to 25 minutes. This will yield about 12 muffins.

Zucchini “pasta” recipe

We’re in pasta mode this week, but transitioning to zucchini mode, so I couldn’t help but post a recipe which covers both.  In the low-carb craze of the 90’s (although I’m not sure it’s over), I was intrigued by the idea of using things like zucchini and spaghetti squash in place of pasta.  “With the addition of tomato sauce, you will feel the same satisfaction of eating the real thing, but without the carbs!”   Those same people try to make veggie burgers taste like beef.  Don’t make me laugh.

That fact is, the first time I tried this method of cutting zucchini in the shape of papardelle noodles and adding some cooked down tomatoes, basil and garlic, I loved it.  Did I feel like I was eating regular pasta?  Not really.  Did I care?  Not at all.  I think this zucchini is absolutely terrific in it’s own right.  My husband, who is a pasta-lover, said, “I like this because I don’t feel gross after eating it.”  Aww, shucks.

When I taught this in my classes two years ago, I went against my better judgment and cooked the tomatoes and zucchini in the same pan.  I, like most people, enjoy cooking more than I enjoy washing dishes, so I am always conscientious of how many pots and pans I use.  But cooking the zucchini too long can make it watery, as does adding acid and salt too early.  So the best way is to do this is in two separate pans side by side.  If you really detest the idea of washing a second pan or if you don’t have 2 large ones, cook the tomatoes first and transfer them to a serving bowl.  Then cook the zucchini in the same pan and add the tomatoes back.  On the same note, don’t allow this to sit too long before serving, because the zucchini will start to release its water.  Unless of course you’re trying to photograph it, and you need to wait for the steam to subside so it doesn’t fog up your lens.

I know many of you are desperate for things to do with the abundance of zucchini from your gardens.  First of all, let me give you a pat on the back for growing something.  Love that!  But can I give you a little advice?  Stop competing with your neighbor for who can grow the biggest squash on the block.  We’re all guilty of it, but there’s nothing good that comes out of it.  Size does matter here, but smaller is better!  When you allow the zucchini to grow to the size of a regulation baseball bat, you end up with spongy, seedy and not tasty zucchini.  Pick them when they’re small and tender and you’ll be able to keep up with production, too.

If you like to come home from work and have dinner on the table in 15 minutes, then you’re better off cutting your zucchini in the morning or the night before.  I showed two methods for this above, either using a mandoline or a vegetable peeler, but it does take a little longer than normally prepping zucchini.  If you wanted to make this into a full meal, toss all of it with some freshly cooked pappardelle noodles, white beans for protein and a dusting of parmesan cheese, and it will all be worth it.

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Zucchini "Pasta"
Author: 
Serves: 4-6
 
Ingredients
  • 2 pounds small zucchini
  • 4 Tablespoons unrefined, cold-pressed extra-virgin olive oil, divided
  • 3 cloves garlic, thinly sliced
  • 2 pounds tomatoes, cored and chopped (seeded and/or peeled if you like)
  • Sea salt and black pepper
  • Small handful of basil leaves, slivered
  • 1 Tablespoon unsalted butter (optional)
  • Grated or shaved Parmiggiano-Reggiano or pecorino-romano cheese (optional)
Instructions
  1. Trim the ends off the zucchini. Cut in half lengthwise. Slice lengthwise on a mandoline very thinly (thinner than ⅛-inch) to resemble pasta noodles. If you don’t have a mandoline, you can use a vegetable peeler.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook until the sides begin to turn golden. Add the tomatoes and season with sea salt and pepper. Cook until fragrant, about 3 minutes. Stir in the basil.
  3. In another large skillet, warm 2 tablespoons olive oil over medium heat. Add the zucchini and sauté until just tender, about 4 minutes. Sprinkle with sea salt and transfer to the tomato mixture with tongs, leaving the extra liquid in the pan. Toss to coat with the tomatoes. You can add an optional tablespoon of unsalted butter at this point to enrich the sauce, but not necessary.
  4. Serve with freshly grated cheese, if desired.
Notes
Instead of cooking fresh tomatoes, you can add 1 cup of warmed tomato sauce to the cooked zucchini and serve with grated cheese on the side.