Zestful Gardens

Prosciutto with Cantaloupe

1 small cantaloupe or half of a large cantaloupe
8 thin slices of proscuitto
8 basil or mint leaves

Remove exterior of melon
Slice in half and remove seeds
Slice each half into 4 equal pieces
Place a leaf in the center of 1 piece and wrap 1 slice of prosciutto around the leaf and melon
Repeat with remaining pieces

Zucchini Spice Bread
Adapted from The Bon Appetit Cookbook
Sometimes I substitute 1/2 cup of the zucchini with carrots. This is much lighter than your typical loaf bread and freezes rather nicely.

2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
3 large eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups coarsely grated zucchini (about 10 ounces)

Preheat oven to 350 degrees
Butter and flour a 9×5x3 loaf pan
Whisk flour, salt, cinnamon, ginger, soda and powder in a medium bowl to blend
In a stand mixer, beat eggs until foamy
Gradually add sugar, beating until mixture is very thick and pale, about 4-5 minutes
Slowly beat in the oil, then the vanilla
On low speed, beat in flour mixture in 3 additions
Fold in zucchini
Transfer to prepared pan
Bake until top is dry and crusty, about 1 hour 30 minutes
Cool in pan for 5 minutes
Turn onto rack and cool completely

Zucchini and Red Pepper Enchiladas with Two Salsas
Gourmet, August 2009

For enchiladas:
1 large white onion, cut crosswise into 1/2-inch-thick rounds
2 red bell peppers, quartered
3/4 pound medium zucchini, cut lengthwise into 1/4-inch-thick slices
12 (6-to 7-inch) soft corn tortillas
1/2 cup vegetable oil
6 ounces crumbled queso fresco or ricotta salata

For pumpkin-seed salsa:
1 tablespoon finely chopped fresh serrano chile, including seeds
2 garlic cloves, minced
1 teaspoon ground cumin
1 1/3 cups raw green (hulled) pumpkin seeds (pepitas)
1/2 cup vegetable oil
2 cups chopped cilantro
1 1/2 cups water

For tomato salsa:
2 medium tomatoes, chopped
1/4 cup finely chopped white onion
2 teaspoons finely chopped fresh serrano chile, including seeds
2 tablespoons fresh lime juice
Garnish: cilantro leaves

Start enchiladas:
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
Preheat oven to 350°F .
Secure each onion round with a wooden pick for grilling. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl.
Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.

Meanwhile, make pumpkin-seed salsa:
Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.

Make tomato salsa:
Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.

Assemble and fry enchiladas:
Cut vegetables into strips. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese. Serve with tomato salsa.

Summer Breakfast Sandwich
This is my favorite breakfast when tomatoes are in season.

2 slices hearty bread
2 tablespoons Greek yogurt or yogurt cheese
4 large tomato slices
Coarse salt and pepper, to taste

Toast the slices of bread
Spread a tablespoon of yogurt on each pieces of toast
Top with tomato slices and season with salt and pepper

Check out the Zestful Gardens photo group on flickr to post pictures of your veggies and what you’ve made with them!

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Recipes by admin