Super Easy and Delicious Zucchini Butter / Spread

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Makes about 2 cups. Recipe from

Jennie Cook.

2 pounds zucchini, more or less*
1/4 cup olive oil or butter, if you prefer
2 minced shallots, garlic, or combination of both
Salt and pepper

Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.

In a deep skillet, heat the olive oil/butter. Sauté the shallots briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the marmalade for added flavor.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.

Enjoy on toast, or as a side dish all summer long!

*Feel free to add extra zucchini. It may take a little longer to cook, but this recipe keeps well and can be stored in the refrigerator for about a month.

Jennie Cook's Zucchini Fritters

Zucchini squash are growing in abundance in summer.  We use our Gratingtechnique to break down these little veggies, light fry them until they are crisp, and serve them with sour cream, salsa or tomato sauce!

•    3 pounds (approx. 5-6 medium sized) zucchini
•    1 1/3 cups plain fine dry bread crumbs
•    1 tsp baking powder
•    2 large eggs, lightly beaten
•    1/2 teaspoon dried basil (Try oregano, fresh mint or cayenne too!)
•    Approx one cup Extra Virgin Olive Oil for frying
•    Salt and pepper

Grate zucchini on a box grater or in a food processor with the medium shredding disc.  Transfer zucchini to a bowl and toss with 2 teaspoons of salt.  Let stand for 30 minutes.  Squeeze zucchini in batches in a kitchen towel to remove as much water from them as possible.  Transfer zucchini to a large bowl and stir in bread crumbs, eggs, basil or other spices, 1/2 tsp salt and 1/2 tsp pepper.
Preheat oven to 200 degrees now if you are serving immediately and want to keep these warm.  You can also reheat these in a pan later.
Heat 1/3 cup oil in a heavy skillet over medium heat.  Scoop 2 tablespoons of the mixture and drop it onto the skillet, flattening it with a fork slightly so it cooks evenly.  Fry until golden brown, about 2 minutes on each side.  Transfer to a paper-towel lined baking sheet to keep in the oven.

Carrot Mint Salad

Carrots can taste pretty boring if you don’t add some flavor to them.  Believe it or not, if you didn’t like carrots before, you’ll like’em now!  Want to take an added risk?  Throw in some BEETS! They’ll add some color and taste even better than the carrots.  No joke.  People who say they hate beets love them grated in salads!

$$ Money saving tip: You can use green onions/scallions or even some finely grated white or yellow onion instead of chives, for extra flavor.

Whisk together:

1/4 cup fresh squeezed lemon juice
1/2 tsp sea salt
1-2 cloves garlic, minced
Pinch of ground pepper
3 Tbs extra virgin olive oil

Toss in:
1 lb carrots, peeled, coarsely grated and salted. (And don’t forget those gratedbeets for more color and nutrients!)

Add in:
2 Tbs fresh chives
3 Tbs fresh minced mint leaves
Served slightly chilled or at room temperature.

Tuna Salad with Tumany Veggies

Ok no joke, when Warren brought this recipe in recently I said, “Oh sure Warren, I can hardly choke down tuna with celery if it’s not cut super fine.  You think these kids are gonna wanna eat tuna with onions, carrots, cucumber AND celery?”

BOY WAS I WRONG!  “In my FACE!” The kids were too polite to say…
During our Friday tastings at Jefferson High, even the kids who’d never COOKED with us before were eating it up.

2 cans tuna
1 medium red onion, finely chopped
3 celery stalks, finely chopped
3 carrots, grated
1 cucumber, peeled and diced
3 Tbs fresh cilantro leaves, chopped
3 Tbs fresh lime juice
Salt and Pepper to taste

Combine all of the ingredients in a bowl.  Season to taste!