Final
Summer Fling
A resident of a small Colorado town once said, “This is
the kind of place where you don’t have to lock your car
- except in August, when you might find it full of zucchini.”
This month¹s column is devoted to the abundance of riches
known as late summer produce.
Many people make zucchini bread as they do carrot cake ¬ sweet.
My recipe is for a savory bread with herbs and cheese. And my
Heirloom Tomato and Bread Salad will have you munching healthy
raw veggies all month long.
Berry lovers, get out the syrup! My sister's spelt flour pancake
recipe is amazing and a great way to get whole grains in your
diet cause they taste so good. Blueberries, raspberries, blackberries
or my favorite huckleberries -if it’s a berry, throw ‘em
in the batter!
Recipes:
Savory
Zucchini Parmesan Bread
I like to make these in mini loaf pans, so I can give a few
away as gifts or pop some in the freezer for last minute hors
d'oeuvres - serve sliced, with some nice cheeses. Sizes of mini
loaf pans vary, so will cooking times.
Diana’s
Spelt Flour Pancakes
These were the breakfast highlight of summer vacation, made
extra special with wild berries picked by the side of the lake.
Heirloom
Tomato and Bread Salad
This recipe seems so simple yet creates much delight whenever
it is served. The amounts are fairly forgiving, as are the ingredients.
Mix and match the tomato colors for best taste and visuals. Use
cucumbers that are not commercially waxed, such as hothouse or,
better yet, fresh from a farmers market. Bell peppers and corn
kernels work well in place of cucumbers and sweet onions. And
of course, good artisan hearth baked bread.
Mix
it up with Mani by Mani Niall