Eating Green(s)

I have one of the best sister-in-laws with one of the best gardens on the proverbial block. She knows I’m stuck with no yard space or garden and that I am in love with summer foods–so last week she brought me a whole boatload of goodies. Favorites include the fresh tomatoes, basil, peaches, and (yellow!) watermelon. This green delivery resulted in such wonderful plates of food. I felt bad at first, that is–until I was eating my first tomato sandwich of the summer (my mouth is watering talking about it). All that work in the garden and I didn’t help a smidge. Thank you!

So far, the best thing I made with this wonderful conglomerate is zucchini pizza. I’d never made it before and it turned out really well! Zucchini is also on my list of favorites because of the endless possibilities. I did not have the mushrooms this recipe calls for, so there aren’t any pictured on this particular pizza. I did cook up an eggplant however, also from the box of goodies. It was my first time working with an eggplant. Sadly, I did not cook it long enough and Austin spit out his first bite. Oops.

Beef is straight from my uncle’s farm. The only thing I bought was the cheese.

Zucchini Pizza

Recipe from Mom Baer

(You can adjust according to how much your zucchini produces)

Stir together in large bowl:
4 c grated zucchini
3/4 c grated cheddar cheese
2 beaten eggs
3 T whole wheat flour
1/2 t baking powder
1 t salt
1 T oil or butter

Pour into greased jelly roll pan. Bake at 400 degrees until firm. 15-20 min

Topping:
1 1/2 – 2 c pizza sauce
1 onion chopped and sautéed
2 minced cloves of garlic to be sautéed in when the onions are nearly soft.
1/2 – 1 lb browned and seasoned ground beef,   optional
sautéed mushrooms,  optional
1/4 c chopped fresh basil or 1 T dried
1/2 t oregano
fresh ground pepper
1 c grated mozzarella cheese
1//4 c grated fresh parm cheese

Bake at 375  for 10-15 minutes longer or til cheeses are hot and bubbly.

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Tomorrow: First Month Review