Zucchini Basil Fest/Test 2016
Update on 9/1: The problem seems to be resolved. Good day to you!
*** I’ve had some technical difficulties lately. If you try to leave a comment, you’ll be shown the door by a rude mystery guest who says, “You lose! Good day sir!” Go ahead and give it a shot if you don’t believe me.
Never fear, though. I have a tech squad looking into the problem even as you’re reading this.
How about some fantastic late summer zucchini and basil recipes?
If you’re a gardener like me and find yourself being buried alive by giant squash and outrageously bushy basil plants, I have a couple of quick solutions for you.
We went over most of these recipes last school year. There will be a pop quiz on the ingredients tomorrow, therefore, prepare to take copious notes.
Chocolate Chip Zucchini Bread Smothered with REAL Butter (Karen)
No, this is not healthy in any way, shape or form.
Yes, it is amazingly delicious.
Honestly, even if you aren’t being buried alive in backyard garden squash, it’s plentiful at farmer’s markets across the country at the moment. Go buy some, help out a farmer, and then score points with your kids by making this vegetable bread that eats like a dessert.
And, if you’re so inclined, you can pour the batter into sprayed muffin tins instead of a bread pan and walk away with wonderfully moist muffins that can be frozen/reheated for a quick breakfast, or easily taken to work for a snack. You’ll have to watch the cook time, though. I would say that they should be ready in about 20 – 25 minutes if you bake them at 350º.
Click on the following link to access the recipe and print out the list of ingredients as your study guide: Chocolate Chip Zucchini Bread
Zucchini Tart with Gruyère and Pesto
And while this next dish has a name we typically associate with dessert, it’s anything but a sweet ending to your meal. It’s as savory as the day is long, and equally delectable.
By the way, this over-achieving dish uses both of our star ingredients: zucchini and basil . . . A+! Star student!
Click this link to access the magic that is this tart: Zucchini Tart
Basil Pesto Pasta
Now, about that basil . . . I started off with two little plants, and then, quick as a flash, they grew to look like this.
And while I don’t have a current pic, you’re going to have to trust me that they’ve grown so much that my backyard, at this point, looks almost identical to this. (Including the palm trees . . . and the mountains. Yep.)
So, what to do with acres of basil? Why, make garlicky, cheesy pesto of course. Lots of it! Click here for the recipe as well as for your ingredient review sheet for tomorrow’s test: Basil Pesto Pasta a.k.a. Lingreeni.
Yum! And, unlike your upcoming test, this pesto recipe is super simple. All it takes is 5 ingredients plus seasoning, and a food processor.
Bam! Instant meal. Instant satisfaction. Instant dragon breath.
Check back here for your test promptly at 7:00 a.m. tomorrow. If you’ve reviewed adequately, you should breeze through it in an hour or two. Or ten.
Best of luck!
(Aren’t you glad you’re done with school?)
(Aren’t you doubly glad you never had a teacher like me?)
Next up? Homemade pasta sauce that is to die for! It’s time to put all of these summer-ripe tomatoes to good use, too.