Since we already had some cucumbers around from last week bounty and Lauren had plans for the zucchini, I swapped out the 3 Green Slicing Cucumbers – Certified Organic – Elm Tree Organics for 3 more green zucchinis. On to the produce.
6 Green Zucchini – Certified Organic – Autumn Blend Organics
1 Bag Potatoes – Certified Organic – Plum Hill Organics
1 Pint Cherry Tomatoes – Transitional – White Swan Acres
2 Yellow Onions – Certified Organic – Rolling Ridge Organics
1 Bunch Beets – Certified Organic – Farmdale Organics
With all the new goods we wanted to feast on the new produce. Lauren found a recipe for a zucinni butter spread type of thing. For it we used:
– 3 medium to small zucchinis
-1/8 c olive oil
-1/8 c earth balance
-2 cloves of garlic
-1/4 t cayenne
– salt and pepper
We first quartered the zucs to shred them in the food processor.
Then drained them by squeezing the juice out in a towel top hurry up the process.
Turn a pan to medium and saute the garlic in the oil/earth balance.
Add the zucchini and continue to stir until they become a spreadable constancy.
Season with salt, pepper, and cayenne (leave out if you don’t want it spicy).
Then use as a dip, spread, or topping to whatever your in the mood for.
Zucchinis quartered ready for the food processor.
Shredded & draining.
The end result, a spreadable zucchini butter.
Dinner for the night. Large sprouted ezek tortilla, brown rice, potato hash, carrots, avocados, nooch, and of course zucchini butter! The spread turned out rich and delicious and will definitely be made again soon if we keep getting the plethora of zucchinis as we have been.