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Zucchini crust pizza

Sorry for the lack of pictures – I was more focused on getting dinner on the table/in my belly than being artsy.

Seriously good pizza. It stuck to the pan quite a bit, so next time I’m definitely going to use parchment paper. And I will be making this again. The crust came out light and crispy, and the zucchini was undetectable. (I like zucchini, but if you’re making this for someone who doesn’t, now you know.) A friend of mine wants to turn this recipe into breadsticks, which I think is a brilliant idea.

Next time you have a ton of summer squash to get rid of, try this!

Lemon chicken, skillet potatoes, squash fritters, zucchini bread

Happy Fourth/random Wednesday in July!

It’s very hot here. Hot and humid. So, without a doubt, it was the perfect day to keep the oven running for 6 hours straight. In my defense, the end results were pretty spectacular.

Late Monday night I marinated some chicken with lemons and some other stuff; this morning I baked it. I didn’t really follow a recipe but if you want to replicate this, have at.

Lemon Chicken with Cherry Tomatoes

1-1/2 lb chicken breast (or whatever meat/meat substitute floats your boat)

2 lemons

a couple tablespoons oil

2 cloves garlic (or more if you hate vampires)

salt and pepper

herbs and spices (I used parsley and tarragon)

one pint cherry tomatoes

Put the chicken in a baggie. Add the oil, garlic, salt, pepper, and spices. Cut the lemons in half and squeeze the juice into the bag. Then throw the lemons in for extra flavor. Marinate for a couple hours or overnight or a day and a half (if you’re forgetful, like me).

Set the oven to 400. Pour the chicken and marinade into a large pan, add the cherry tomatoes. Bake for 30-40 minutes or until you’re reasonably certain the chicken won’t kill you (hits internal temps of 165 or above).

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I also made some skillet potatoes to go with it. Couple of new potatoes (red and white) supplemented with a sweet potato, sliced thin, lightly fried with garlic, salt, and pepper.

Later, it was time to use up all the squash and beets I’ve been getting the last few weeks. I grated it all up (that took over an hour) and started making things.

These are pretty damn good. If you have 20 minutes and some leftover zucchini, you can make them. Mine of course did not look as nice as the picture…

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…but if they taste mighty fine, it doesn’t matter.

Finally, I made three double-batches of zucchini bread. All in all today I used eight cups of shredded stuffs and still had about 2 cups leftover. I followed Mark Bittman’s basic recipe for a fruit/vegetable quick bread, from How to Cook Everything. (Seriously, guys, if you don’t have a copy of this book, you are doing it wrong.)

In half the batches, I swapped in applesauce for butter. In the other half, I swapped in yogurt. I’ve tried both. I can’t tell which I like better. But I’m definitely going to keep leaving the butter out. In the future I will also start cutting down on sugar (a cup per loaf? really?), probably by adding some vanilla.

Here’s the batch that came out prettiest:

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The loaf in the glass pan had a devil of a time coming out. Ultimately I lost quite a bit of the bottom…which somehow made its way into my mouth. Ooops.

I hear in this week’s share I can expect lots of pickling cucumbers. The farm offered up a recipe for fridge pickles, and I can’t wait to try them! I love pickles almost unnaturally, and it would be great to have a few jars in the fridge I can feel good about eating.

By the way, I have plenty of zucchini bread for anyone who wants it…

Quiche. Lots and lots of quiche.

(In answer to the question: what are you going to do with more chard, beet greens, and scallions?)

This will be the week I cook Swiss chard and like it. I am determined! And the way I’ll make this work is with other things I like, namely, cheese, ham, eggs, and a crust. Friends, fat and carbs make everything better.

I also got lettuce, which will probably used in some kind of salad with roasted beets, and summer squash. There are about 11 billion ways to cook squash – one of my favorites is a stick-to-your-ribs vegetarian rice loaf. However, that takes about 2 hours to make, between cooking the brown rice and then baking the loaf. So I’m thinking zucchini bread.

My birthday is tomorrow, and I’m having a bring-your-favorite-takeout party. But because I’m incapable of making too much food for these kinds of things, I’m making roasted chickpeas, homemade cheese (with mango chutney for mixing), and cake. It just isn’t a party without cake.

So, what are our favorite quiche and zucchini bread recipes?