Zucchini Bread

Zucchini Bread

3 eggs

2 cups sugar                                          

1 cup vegetable oil

3 cups flour

1 tsp salt

1 tsp baking soda      

1 tsp baking powder                

1 tsp ground cloves

1 tsp ground cinnamon

1 tsp vanilla        

2 cups zucchini (shredded)   

             

Preheat oven to 350°. Grease and flour two 9x5 loaf pans.

Cream eggs, sugar & oil. Add dry ingredients and mix until smooth. Add vanilla and zucchini and mix until just blended.

Bake 55-60 minutes, until toothpick comes out clean. Cool 10 minutes on wire racks. Remove from pans, and allow to finish cooling.  Slice & enjoy!

California Beans & Rice

This is a great recipe for hot summer days when you just don't want to heat up the house with the oven, or yourself with hot food. Use more avocados or tomatoes depending on what is least expensive and in season. This could also be tossed together like a salad, or served in individual dishes of rice with the other ingredients used as toppings. I have also heard of this called "California Sushi" with the ingredients used to make meatless sushi rolls.

California Beans & Rice

2-3 cups cooked rice

2 cans black beans, rinsed

2 avocados, cubed (place in lemon water to prevent browning)

2 tomatoes, cubed

2-3 diced green onions

1 lb chicken, cubed

Sour cream

Salsa

Optional: Pita bread

Spread in layers or rings on a platter, place sour cream and salsa in middle. Serve with Pita Bread if desired. 

Grilled Avocados

I love avocados. A lot. And fresh guacamole makes a regular appearance at our house. So when I saw this recipe highlighting avocados as a dish in their own right it went directly onto my "must try" list.

Originally, I saw it grilled (as described below), mashed and mixed with 5-6 fresh basil leaves (finely chopped), the juice of 1/2 a lemon. It was served on sourdough and sprinkled with sea salt, like this:

Then, I looked up a few other ideas so that I could make this more of a meal, and I came across this Chef Secret salad from the  Tri-Valley California Wine Blog

Then I saw the idea to grill avocados and serve topped with corn salsa. I saw this several places, but I thought the instructions and pictures at Veggie Converter were particularly good. I always substitute fresh tomatoes for canned if I have them on hand, but otherwise I wouldn't change a thing! 

Now you have three different ways to enjoy avocados as more than just a garnishment. Pick some up from All Seasons today and enjoy them in a new way!