Monthly Archives: July 2011

Zucchini Carpaccio

It’s been hot in Wisconsin. Unbearably hot.  Even though I have central air in my house, the heat sucks all my motivation away when I get home from work.  The last thing I have wanted to do was turn on my oven. The grill is our best friend during the summer.

I’ve made a lot of salads this past week using almost everything in my CSA box.  Salads work for me.  They are quick to make, and they fill me up during the day preventing me from hitting the vending machine at work.

My boyfriend made some chicken on the grill and asked me to make a side dish.  I took my last lonely zucchini and decided to make a carpacchio.

What is a carpaccio you ask?  Technically it is raw beef or fish thinly sliced and dressed with a sauce.  I’m not a fan of raw meat or fish so I took poetic justice and substituted with zucchini. I dressed it up with a honey-lemon dressing that was so thick and luscious, I had to make more to store in the refrigerator to use during the week.


  • 1 zucchini, thinly sliced with a very sharp knife or mandolin
  • 3 tablespoons olive oil
  • 1.5 tablespoons honey
  • juice of 1 lemon
  • black pepper, freshly cracked if you can
  • pepitas or pistachios

Slice your zucchini as thin as you can get it while keeping the piece intact.

(Yes, I am aware that I am in dire need of a manicure) 🙂

Set your zucchini slices off to the side and make your dressing.

Whisk together the oil, lemon juice and honey until well combined.  You should get this beautiful, golden dressing.

Plate your zucchini on a serving platter, drizzle with dressing.  Top with cracked black pepper and pepitas.  I garnished mine with a little bit of lemon zest.  If you feel the need to add salt, go ahead.  I thought it was great without. It’s all a matter of preference.

This is a nice alternative to a lettuce salad.  You know it’s good when your picky eater asks for seconds.  Enjoy!

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Posted by on July 28, 2011 in Uncategorized



CSA Thursday

I apologize for the crappy shot but, look at all that!  Not too shabby for a SMALL share.

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Posted by on July 28, 2011 in Uncategorized



Zucchini-Coconut Bread w/ Coconut-Lime Glaze

It has been a whirlwind month for me.  My boyfriend went in for routine surgery just to find out he has cancer.  Malignant Melanoma to be exact.  Two surgeries, buckets of tears, and a whole lot of worry later I find solace in my kitchen.  My sanctuary, my oasis. Oasis had me thinking of sun, which had me thinking of palm trees, which led my mind to coconut. Inspired!  I perused the internet looking for something tropical.  Something a little different, but not really (if that makes sense).

I found a recipe that was coconutty, lime-y and best of all, called for zucchini (which just so happened to be in my CSA box this week). Score! I found the recipe here. I knew this recipe was a keeper when I couldn’t stop sticking my finger in the batter bowl.

Let’s talk about the glaze. Oh that glaze!  A perfect balance of sweet and tart. I love how the coconut and the lime play nice together.  The recipe makes lots of wonderful glaze and I let every last drop ooze down the sides and all around the loaf of bread.  Sublime is putting it mildly.

This recipe is easy. I know, I say that all the time. It’s true.  I whipped this together in less than 30, let it bake for 60, scarfed down a piece in less than 1 *blush*

Supplies: (Recipe copied and pasted)

  • 1/4 cup Butter
  • 1 cup Sugar (you might want to increase the amount, if you like yours more sweet)
  • 2 whole Eggs
  • 1 1/2 cups ripe zucchini, grated (about 2 zucchinis)
  • 1/3 cup plain Low or No-Fat Greek Yogurt
  • 1 tsp Rum or Rum Extract (I don’t have rum, so I used coconut extract)
  • 1 tsp Vanilla Extract
  • 2/3 cup flaked sweetened Coconut
  • 3/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 cups All-Purpose Flour
  1. Preheat oven to 350 F. Grease a loaf pan.
  2. Cream butter and sugar then beat in eggs, one at a time.
  3. Add zucchini, yogurt, vanilla and the rum. Beat until well blended.
  4. Stir in coconut and all dry ingredients until just blended. Don’t over stir.
  5. Spoon batter into loaf pan.
  6. Bake for about an hour, or until toothpick comes out clean from the middle of the bread.
  7. Cool in the pan for 10 minutes or so, then transfer to serving plate.

For the glaze:

  • 3 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Rum or Rum Extract (again used coconut extract)
  • 3 Tbsp fresh squeezed Lime Juice
  • Milk to get glaze to the right consistency (you can use coconut milk, in case you have that in hand)
  • Zest of 1 lime
  1. Mix all ingredients except milk in a medium bowl. Add milk until it becomes a thick but smooth glaze. Set aside.
  2. Toast coconut under the broiler until just browned. Set aside.
  3. Drizzle glaze over bread. Top with toasted coconut and lime zest.

I used the largest bread pan I had, I suggest you do too. My batter came a little over the sides. No biggie.  I also added the zest to the glaze itself instead of sprinkling it on top to give the glaze an extra lime punch.

I really hope you try this and love it as much as I did.  If you change it up, I’d love to hear from you.






Posted by on July 21, 2011 in Uncategorized


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Summer Squash “Pasta” with Sun-dried Tomatoes

There was a plethora of summer squash in my CSA box this week.  I’ve seen recipes for zucchini “pasta” and thought what better time to try it out.  I’m surprised it took me this long.

I love this concept, especially when trying to cut carbs in your diet.  It is a nice, light derivative when you don’t want a heavy pasta dish.

I love how pretty the thinly shaved squash looks with the sun-dried tomatoes I made with last season’s tomatoes.  This recipe is easy-peasy (did I just type that??)  It took me 15 mins from shaving the squash to plating.  Can’t beat that!


  • 2 medium summer squash (I used one zucchini and one yellow)
  • 1 tablespoon olive oil
  • 1 tablespoon butter (I used my roasted garlic-chive butter)
  • 1 handful sun-dried tomatoes (If using sun-dried tomatoes in oil substitute the oil in the jar for olive oil to kick up the tomato flavor)
  • S&P to taste
  • Grated Parmesan

Take a vegetable peeler and press down on the squash with a little force to get nice, clean shaved pieces from the squash. Peel until you barely see seeds.

In a heavy sautee pan, melt the butter into the olive oil and sautee the tomatoes until warmed through.  Add the shaved squash and toss until that is warmed through as well.  Add salt and pepper to taste.

Garnish with a little grated Parmesan and enjoy!


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Posted by on July 14, 2011 in Uncategorized


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CSA Box 4

Check out all that summer squash!

In my box this week:

  • Lettuce
  • Green Garlic
  • Arugula
  • Summer squash
  • Kohlrabi
  • Basil
  • Radishes
  • Swiss Chard

I love HighCross Farm.

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Posted by on July 7, 2011 in Uncategorized