Recipe: Zucchini Relish

A wonderful way to make use of all that extra zucchini! This relish is great over freshly grilled steaks or chicken.


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Recipe: Zucchini & Sweet Potato Bread

This savory little quick bread is a delicious re-do of the ubiquitous zucchini bread. This time of year those little green squash seem to be everywhere, so this is a great way to put them to use! If you have a food processor with a shredder disk, you can use it to shred the zucchini and sweet potato. Serve this as a snack cake, or toast individual slices and serve it as a savory side to an Autumn Harvest salad.

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The Indulgence: Summer Squash

Squash aren't ostentatious vegetables. They're incredibly good for you, because they're low in calories and high in vitamins. They are not rare or expensive. In fact, if you know anyone with a garden then you probably have more zucchini than you know what to do with at least once a year. Raw, sauteed, steamed, baked, fried, stuffed, braised or roasted, there's really nothing you can't do to squash. Unfortunately, one consequence of this versatility is that all sorts of culinary crimes are perpetrated against this tender, delicate, wallflower of a vegetable. Remember, just because it's inexpensive and widely available doesn't mean you should take it for granted. Give your squash a little attention, and they'll have you swooning over the quality of their flavor and texture. While summer squash (which are picked before they fully mature) are available year round, high season is June through early October, so tell your favorite gardener to bring it on. With our delicious recipes to inspire you, you won't be able to get enough of this nutritious indulgence. (read more)


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