The same recipe we use for our very own Zesty Zucchini relish sold in the farm store!
This is a delicious family recipe that is moist and addictive!
1 1/4 cup white sugar
1/2 cup vegetable oil
1/2 cup margarine
1 tsp vanilla
1/4 cup milk
2 cups grated zucchini
2 1/4 cups flour
1 tsp baking soda
1/2 tsp Cinnamon
4 tbsp cocoa
- Preheat oven at 350F.
- Mix all wet ingredients (except zucchini), once all ingredients are mixed well, add cocoa and cinnamon, slowly adding flour and baking soda.
- Add grated zucchini to mixture. Grease muffin tins or bread pans and cook at 350F .
- Muffins take approx. 20-25min. and bread takes approx. 45-60 min.
With the bumper crop of zucchini that we are receiving this year, it's nice to have this delicious recipe on hand!
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp salt
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
3/4 cup butter
2 cups of granulated sugar
3 free-range eggs
1/2 cup milk
2 tsp vanilla
2 cups shredded zucchini
- Preheat oven to 350F. Grease a loaf pan and set aside.
- Cream butter and sugar together in a large bowl.
- Add eggs, one at a time, as well as the vanilla, and beat well. Add the milk and stir.
- In a separate bowl, combine all dry ingredients (flour, cocoa powder, salt, baking powder, baking soda, and cinnamon).
- Stir dry ingredients into the wet ingredients.
- Add the shredded zucchini and mix until combined.
- Bake for 1 hour.
This is one of my family's favourite dishes!
1 medium zucchini
1 1/2 tsp olive oil
1 cup chopped green onions
1 minced garlic clove
1 chopped medium-sized tomato
2 tbsp whole wheat bread crumbs
1 tbsp drained capers
1/2 cup chopped basil
2 ozs soft chevre (goat cheese)
salt & pepper
- Preheat oven to 400F. Cut zucchini in half, lengthwise, trim both ends. With a teaspoon, carve out the centre of each half, and reserve flesh.
- Put the zucchini shells into a small casserole dish and add 1/2 cup water. Cover dish with foil. Bake 10 minutes. Remove from oven and reduce heat to 350F.
- Stuffing: Heat oil in a skillet and add onions, sautee gently. Chop reserved zucchini flesh and add to pan with garlic and tomato. Cook 5 minutes. Take off heat and add rest of ingredients. Mix well and season with salt & pepper.
- Drain water from casserole dish. Fill zucchini halves with stuffing and bake 15 minutes before serving.
1 tablespoon olive oil
1 large yellow onion, chopped
2 pounds zucchini, sliced 1/4 in. thick
4 cups chicken broth ( I prefer homemade)
1 cup loosely packed basil leaves, washed and stemmed, plus more for garnish
2 tablespoons sour cream, plus more for garnish
Sprinkle of Kosher salt
- Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add zucchini and cook another 2 minutes; then add chicken broth and 1 cup basil leaves. Reduce heat to a simmer and cook 20 minutes.
- Purée the soup in batches in a blender. Add 2 tbsp. of sour cream. (if you wanted to make this a dairy-free option, use soft tofu) Season with salt to taste.
- Divide soup among bowls and garnish each with some sour cream, and a few basil leaves.
These make a nice lunch accompanied by a side of Cooper's fresh salad greens, with a bowl of soup, or just on their own!
2 lbs of scrubbed, trimmed and grated zucchini
1 tsp kosher salt
1 large red onion, finely diced
1/2 cup grated Parmesan Reggiano
1/4 cup plus 2 tbsp of all-purpose flour
3 large free range eggs
1 to 2 cloves of minced garlic
pinch of nutmeg
freshly ground black pepper, to taste
- Place grated zucchini in a large mixing bowl and sprinkle with the salt. Set it aside for approximately 10 minutes to leech out excess liquid. Drain by pressing the zucchini against the side of the bowl, and pouring off the pooling liquid.
- With a fork, stir in remaining ingredients thoroughly.
- Drop heaping tbsps of zucchini mixture into a lightly oiled, hot skillet, and flatten each spoonful into small pancakes.
- Fry until golden and crispy.
- Serve with sour cream mixed with finely chopped chives, or tzatziki sauce!
This recipe comes from a long time share member of ours and sounds too delicious to pass up!
1 cup flour
3/4 cup whole wheat flour
1/3 cup cocoa
1/2 tsp baking soda
1/2 tsp salt
2 to 3 cups shredded zucchini
3/4 cup sugar
3/4 cup plain yogurt
1/2 cup oil
1 tsp vanilla
1/2 cup semisweet chocolate chips
1/2 cup chopped nuts (optional)
- Preheat oven to 350F.
- Combine flours, cocoa, baking soda and salt in a large bowl. Stir in the shredded zucchini.
- In a separate bowl, mix together the egg, sugars, yogurt, oil and vanilla. Add the wet ingredients to the zucchini mixture.
- Spread evenly into a greased 9" x 13" pan and sprinkle with chocolate chips and nuts, if using.
- Bake until a toothpick inserted in the centre comes out clean, approximately 35 to 40 minutes
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8 ounces tomatillos, husked
1/2 cup white onion, finely chopped
2 to 3 cloves garlic, minced
1 serrano or jalapeño pepper, minced
4 tablespoons cilantro, chopped
1/2 tablespoon cumin
2 teaspoons salt
1 tablespoon fresh oregano, chopped
2 cups water
- In a medium sauce pan, add all of the above ingredients. Bring mixture to a boil over high heat. Reduce heat to low and continue cooking until soft about 15-18 minutes. Blend in a blender until smooth. Perfect for chicken!
Tip: When blending hot ingredients in a blender make sure you don’t overfill the blender and that you start out on a slow speed.
8 ounces tomatillos, husked and rinsed (finely chopped)
1/2 cup cilantro (finely chopped)
1/2 cup red onion (finely chopped)
1 small jalapeño pepper (finely chopped)
1 large, ripe avocado, pitted, peeled, and diced into small pieces
1 teaspoon salt
1 teaspoon lime juice
- Mix all the above ingredients together. Serve with corn chips or use over chicken, beef or pork dishes.
3 cups prepared tomatillos (about 1-3/4 lb tomatillos)
1/2 cup fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
2 pouches CERTO Fruit Pectin
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Finely chop or grind tomatillos. Measure exactly 3 cups prepared tomatillos into 6- or 8-quart sauce pot. Add lemon juice.
- Stir sugar into prepared tomatillos in sauce pot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
1/2 cup halved cherry tomatoes
1/2 cup halved yellow cherry tomato
1 cup quartered tomatillo
1/3 cup basil vinegar
1/3 cup water
1/2 tablespoon kosher salt
6 fresh basil leaves (I have used dried, when fresh not available 1 teaspoon)
2 slices lemons, cut in tiny triangles
1 clove garlic, smashed
- Combine the tomatoes and tomatillos in a mixing bowl.
- Put the basil vinegar, water and salt in a saucepan over high heat.
- Bring to a boil, then remove from the heat and set aside to cool.
- Stack the basil leaves on top of each other and roll up tightly,cut into thin chiffonade.
- Add the sliced basil and the lemon to the tomato mixture, then press in the garlic.
- Pour cooled vinegar liquid over the tomatoe mixture and toss to coat.
- Marinate for 2 hours at room temperature before refrigerating. Serve chilled, as condiment or add to salad greens.
6 small red potatoes, scrubbed
1 clove garlic, peeled
1/4 cup butter
1/4 cup milk
Salt and pepper to taste
- Bring a large pot of salted water to a boil. Add the potatoes and garlic. Boil the potatoes with the skin on until tender, about 15 minutes.
- Peel the paper skin off the tomatillos, and rinse them. Place them in with the potatoes during the last 5 minutes of boiling. Drain.
- Transfer potatoes and tomatillos to a large bowl. Add butter and milk, and mash with a potato masher. Adjust amount of milk and butter to achieve desired consistency. Season with salt and pepper.
12 cups chopped tomatillos
3 cups chopped onions
1/2 cup finely chopped seeded Serrano or long hot green chile peppers
1/4 cup finely chopped seeded jalapeno peppers
1/4 cup finely chopped garlic
4 tsp Kosher salt
1 cup white vinegar
1 tsp grated lime zest
1/2 cup freshly squeezed lime juice
1/4 cup chopped fresh cilantro
- In a large pot combine tomatillos, onions, Serrano, jalapeno's, garlic, salt, vinegar and lime juice. Bring to a boil over medium-high heat, stirring often to prevent sticking.
- Reduce heat and boil gently, stirring often, for 20 minutes or until tomatillos and onions are tender and salsa is slightly thickened.
- Stir in lime zest and cilantro.
- Cool and serve!
2 pounds boneless pork ribs or loin, trimmed and cut in bite-size cubes
salt and pepper
1/4 cup flour
2 tablespoons olive oil
1 1/2 cups diced celery
1 cup chopped onion
2 cloves garlic, minced
2 cups chicken broth
3 to 6 tablespoons drained jalapeno rings or chopped mild chile peppers
1 cup julienne cut carrots
2 medium potatoes, cut in small cubes
1 pound tomatillos, husks removed, washed and diced
2 cans (14.5 ounces each) diced tomatoes
1 tablespoon ground cumin
2 teaspoons chili powder
pinch dried oregano
hot sauce, to taste
salt and pepper, to taste
fresh chopped cilantro, optional
- Sprinkle pork cubes lightly with salt and pepper; toss with the flour.
- Heat 2 tablespoons olive oil in a large skillet; add pork and saute, stirring, until nicely browned; transfer to a 5 to 6-quart slow cooker. In the same skillet, adding a little more oil if needed, saute the celery and onion until tender. Add garlic, chicken broth, and jalapeno peppers or mild peppers, stirring and scraping browned bits from the bottom of the skillet. Set aside.
- Meanwhile, add to the slow cooker the carrots, potatoes, and tomatillos. Pour tomatoes over the top, then add the onion and celery mixture from the skillet. Stir to blend ingredients.
- Cover and cook on HIGH for 3 hours, or LOW for 6 hours. Add seasonings.
- Cook for 1 to 2 hours longer on HIGH or about 2 to 3 hours longer on LOW. Taste and adjust seasonings.
- Serve with a sprinkling of cilantro, if desired, and hot baked cornbread.
1 lb tomatillo, husked
1 1/2 lbs skinless chicken, cut in approximately 2 inch diameter pieces
Kosher salt & fresh ground black pepper, to taste
1 -2 tablespoon olive oil
1/2 cup onion, chopped
4 scallions, chopped
1 seeded minced jalapeno
1 -2 tablespoon fresh lime juice
1/2-1 teaspoon sugar
1/4-1/2 cup chopped fresh cilantro
- Roast husked, rinsed tomatillos in a cast iron skillet over medium heat until browned on all sides and soft (about 8-10 minutes)- use tongs to turn.
- Transfer tomatillos to food processor and coarsely grind.
- Wash and dry chicken, season liberally with salt and pepper.
- Saute onions, scallions and jalapeno in olive oil until soft- approximately 4 minutes. Increase heat to high and add chicken, cooking until lightly seared, approximately 2 minutes.
- Stir in tomatillo, lime juice, and sugar, and simmer until done. Stir in cilantro and cook for one minute.
- Correct seasoning, adding salt or sugar to taste. Serve with rice or tortillas.
Tomatillos can be stored in the refrigerator for about 3 weeks. Wrap loosely in paper in a single layer or place in paper bag and keep in the coolest section of your refrigerator.
The easiest method is to remove the papery husks, clean and pop into freezer-weight zip lock bags. When you want to use them remove as many as you like and thaw.
The tomatillos can also be cleaned, sliced and frozen as well but because you are exposing more surface to the air there will be more vitamin loss as well as potential flavor loss.
Remove and discard the papery husks from the tomatillo, rinse, dry and use per your recipe. Tomatillos are not usually seeded prior to use.
**Kathy Normandeau recommends stuffing the tomatillos with a mixture of grated cheddar cheese, green onions, red ground chili powder, and cream cheese. Bake till cheese is melted and serve!**
Amy and Erik Rasmussen
2 tbsp butter
2 tbsp olive oil
1 tbsp minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and centre ribs removed and chopped, leave coarsely chopped (separate)
1/2 cup dry white wine
1 tbsp fresh lemon juice, or to taste
2 tbsp freshly grated Paremsan cheese
Salt to taste (optional)
- Heat olive oil and melt butter together in a large skillet over medium-high heat. Stir in the garlic and onion and sautee for approximately 30 seconds (until fragrant)
- Add the chard stems and the white wine. Simmer until the stems begin to soften (approx 5 minutes)
- Stir in the chard leaves and cook until wilted. Add lemon juice and Parmesan cheese, season to taste with salt if needed.
2 bunches of Swiss chard
1 sweet red bell pepper
2 tbsp extra virgin olive oil
1 1/2 cups coarsely chopped mushrooms
2 cloves garlic, minced
3/4 tsp salt
- Remove stems from Swiss chard. Thinly slice stems and shred leaves; place in separate bowls. Seed core and thinly slice red pepper.
- In a large shallow Dutch oven, heat oil over medium-high heat; saute mushrooms, garlic, salt, Swiss chard stems and red pepper until no liquid remains, about 7 minutes.
- Add Swiss chard leaves; cover and cook until wilted, 3 minutes.
Although this recipe calls for swiss chard, you can substitute in any bitter greens - such as beet greens!
1 zucchini, cut into 1/4" strips lengthwise
1 bunch of Swiss chard, washed and coarsely chopped
1/2 pint basket of cherry tomatoes
1 tbsp balsamic vinegar
Freshly ground black pepper, to taste
- Heat the oil in a large skillet. Add zucchini and sautee 3 to 4 minutes.
- Add Swiss chard and tomatoes and toss with balsamic vinegar and pepper.
- Saute until the Swiss chard wilts and the stems are soft.
6 large free range eggs
3 tbsp Parmesan Reggiano, divided
1/4 tsp coarse Kosher salt
1/4 tsp freshly ground black pepper
3 tbsp extra virgin olive oil
4 green onions, finely diced
1 bunch Swiss chard, centre ribs and leaves separated, both chopped
2 ozs of thinly sliced Genoa salami cut into 1/2" pieces
1 garlic clove, minced
- Whisk all the eggs, 1 1/2 tbsp cheese, 1/4 tsp salt, 1/4 tsp pepper, in a large bowl. Set aside.
- Heat olive oil in a medium nonstick, boilerproof skillet, over medium heat.
- Add onions and chopped chard ribs, saute until tender. Approx. 6 to 8 mins.
- Add Swiss chard leaves and toss until it begins to wilt.
- Sprinkle with salt and pepper. If any liquid pools in the skillet, just saute until it evaporates.
- Increase heat to medium high and add salami and garlic. Stir for 1 minute before adding egg mixture.
- Stir to distribute evenly and reduce heat to medium-low before covering with a lid and letting frittata cook until eggs are almost set, but moist in the centre (approx. 4 mins)
- Sprinkle with remaining 1 1/2 tbsp cheese and transfer frittata to broiler and cook just until set in the centre and beginning to lightly brown on edges.
- Remove from oven and using a silicone spatula, loosen the frittata around the edges and slide onto a platter.
- Serve warm or at room temperature!