Zucchini, Zucchini, Zucchini

Now is the time of year when people (and you know who you are!) start to sneak zucchini into everything. Lasagnes, enchiladas, cakes, other people's open car windows, random grocery bags, the thrift stores. Here is a delicious zucchini bread recipe that uses even the big, woody kind of the vegetable (the kind the English call marrows.) You won't need to sneak and pretend it isn't in here, it is so tasty no one will wonder.

Best Zucchini Bread Ever

for bread:
3 eggs
1 cup oil or melted butter
1 ½ cups sugar
2 cups grated zucchini
2 tsp vanilla extract
3 cups flour
3 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cloves
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt

for topping:
½ cup brown sugar
2 teaspoons cinnamon

Preheat oven to 325. Well grease either two bread pans or a baking dish. Beat with a whisk until they are frothy. Beat in oil and sugar. Stir in zucchini and vanilla. Then stir in spices, salt, baking soda and powder, then flour. Pour into pans, sprinkle with brown sugar and cinnamon. Bake 45 minutes then check with a knife. It might take as long as 60-65 minutes to bake, depending on pans.
Cool, remove from pans, cut and serve.

Variations:
-you can use grated carrot, apple, yellow squash instead of the zucchini or any combination of the four
-you can add nuts or raisins to the bread
-you can use ½ cup oil and ½ cup applesauce in place of 1 cup oil
-you can use the zest of an orange or lemon in the bread or as part of the topping
-you can substitute lemon or orange juice instead of vanilla
-you can add chopped candied ginger to the bread

On Soba, Summer, Love, and Old Friends

It is July, the hot days are here, the sun beats down on Boulder and the thunderstorms move in many afternoons and cool everything down. Love it. And if you are lucky enough to make it to the Pearl Street Mall of an evening you can catch the hippy looking bluegrass quartet on one block, the nerdy looking harp playing man with a deep voice singing Old English melodies on another, or the stoned looking (pretty sure this look is representative of the reality) young guys playing drums on the next. This is free entertainment at its best. Or spend just a few bucks for an ice cream or cup of coffee and you still have a cheap date night.

Which brings me to the subject of love. Just a couple of words. Love is. That's it.

And old friends, ain't nothing like 'em. They remind you of who you used to be and why the wine is better with some age on it. And they help you remember, whatever it is you want to remember. 'Nuff said there, too.

On to soba. This salad is great for summer and has the benefit of being full of veggies and whole grains, is vegan, pareve, easy to make and, best of all, delish.

Summer Soba Salad with Lots of Vegetables

1 package Japanese soba or 1 lb whole wheat or mixed whole grain spaghetti
1 Tbs toasted sesame oil
2 Tbs olive oil
2 Tbs seasoned rice vinegar (they sell it right there in your friendly King Soopers)
2 Tbs (or more, to taste) sesame seeds
salt to taste
(optional, 1/4 cup chopped toasted peanuts or almonds)
your choice of the following:
1 large or two small carrots
1 handful snow peas
1/4 head of cabbage - green, purple, or savoy
1/4 napa cabbage
1 bunch baby bok choy
1 -2 green onions
1 piece of daikon
1-2 harukai turnips
3-4 radishes
the stems of 2-3 broccoli florets
1/4 red onion
several sprigs of cilantro

Cook the noodles per the instructions on the package. Remove from heat, drain, and cool using cold water while the noodles are still al dente. Meanwhile, cut the vegetables into 1-2 inch long very thin strips. When the noodles are cold and drained, toss with all the vegetables, the oils, the sesame seeds, nuts if you are using them, and salt. Taste, adjust seasonings, add what is needed to taste, toss again. Refrigerate until use. Remember, these are noodles and they are relatively delicate so toss gently and just enough to mix. When you serve it, sprinkle with extra sesame seeds and chopped nuts. Yum.

Ok, one more word on love for my old friend, CJ - when it is real, it is worth it.

Eat Your Veggies

A recipe from my sister, thanks Orly.

Sesame Oil Peas (and Shoots)

sugar snap peas
pea shoots
toasted sesame oil
coarse salt (kosher or sea)

Steam or blanch the peas and the shoots, separately. You want them to be what we call tender crisp - lightly cooked but still crisp and fresh. Gently toss together and sprinkle with the sesame oil and the salt. Eat.

And a recipe inspired by Emily, thanks for the idea.

Bok Choy and Carrot Slaw

1 bunch young and tender bok choy
4-5 carrots
1-2 garlic cloves, chopped
2 Tbs olive oil
1 tsp toasted sesame oil
1 Tbs apple cider vinegar or rice vinegar
1 tsp honey or agave syrup
salt and pepper to taste

Wash and finely chop bok choy. Wash (peel if necessary) and coarsely grate the carrots. Toss all ingredients together, taste and adjust salt and pepper as needed. Let sit in the fridge for at least an hour before serving so flavors can meld. Eat.

And here's one more recipe for your pleasure.

Orange Roasted Baby Beets With Their Own Greens And Chevre

1 bunch baby beets, with greens
zest and juice of one orange
2 Tbs olive oil, divided
kosher salt
2 Tbs chevre, crumbled
fresh ground black pepper

Trim the greens off the beets. Scrub the beets and remove just the longest, hairiest root parts. Cut the tops off the beets, then halve them. Toss with orange zest and half the orange juice, 1 Tbs olive oil, and a sprinkle of the salt. Roast in a single layer on a baking sheet in 425 degree oven until they are fork tender, about 15 minutes. Meanwhile, chiffonade the greens. Heat 1/2 Tbs olive oil in saute pan over medium high heat then add the greens, half the remaining juice, and a sprinkle of salt. Cook while beets are roasting, until greens are wilted, turning often. If the greens start to dry out, add a small splash of white wine or orange juice. Put the greens on a plate, top with the roasted beets. Sprinkle with the chevre. Mix together the remaining olive oil and orange juice, drizzle over the beets, sprinkle with a small pinch of salt and add some fresh ground black pepper. Eat warm or cool.