Zucchini Chocolate Cake
1 stick of margarine or butter
½ cup vegetable oil
1 ¾ cup sugar
2 eggs
1 tsp. vanilla
2 cups grated zucchini (I usually peel the squash before grating)
½ cup milk
2 ½ cups flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
4 Tablespoons cocoa
1 tsp. cinnamon
½ cup chocolate morsels
½ cup nuts
Preparation:
Mix together butter or margarine, oil, sugar, eggs and vanilla. Add zucchini and milk. Sift together flour, soda, baking powder, salt, cocoa and cinnamon. Add mixtures together. Sprinkle chocolate morsels and nuts over top. Bake in 13 X 9 pan (greased and floured) at 350 degrees for 45 minutes.
~Cheryl Rowell's Notes:
My family likes the recipe with semi sweet chocolate chips (I always seem to use more than ½ cup!)
The zucchini can be grated and frozen and then used in the recipe at another time - if there is a lot of liquid in the frozen zucchini, it can be drained and used in the recipe at the baker’s discretion.
Chilled Sungold Tomato Soup
Serves 6 as an appetizer
2 pints Sungold tomatoes
2 shallots, or small mild onions finely diced
sea salt & fresh ground pepper
3 tbsp. Spanish Chardonnay vinegar or champagne vinegar
2 tbsp. extra virgin olive oil
1 firm avocado, finely diced
1 tbsp. fresh basil or cilantro, chopped
Preparation:
Pluck stems off of the tomatoes and rinse them. Add them to a heavy saucepan with a tight-fitting lid with half the shallots/onions, ½ tsp. salt and 1 cup water. Cook over medium-high heat, keeping one ear inclined to the pot. Soon you’ll hear the tomatoes popping. Take a peek after a few minutes to make sure there’s sufficient moisture in the pan – you don’t want the tomatoes to scorch. If the skins are slow to pop, add a few tablespoons of water. Once they release their juices, lower the heat and cook, covered, for 25 minutes. Run the tomatoes through a food mill. You’ll have about 2 cups. Chill well, and then taste for salt.
Just before serving, combine the remaining shallots in a bowl with the vinegar, oil, avocado, and herbs. Season with a pinch or two of salt and some pepper. Spoon the soup into small cups, divide the garnish among them, and serve.
Cheryl notes ~ this is one of our favorite soups – it is delicious and easy to make (we eat it warm). The soup can be frozen for a winter day...if it lasts that long!!
Submitted by Kate Sullivan
Source: Local Flavors by Deborah Madison
2 pints Sungold tomatoes
2 shallots, or small mild onions finely diced
sea salt & fresh ground pepper
3 tbsp. Spanish Chardonnay vinegar or champagne vinegar
2 tbsp. extra virgin olive oil
1 firm avocado, finely diced
1 tbsp. fresh basil or cilantro, chopped
Preparation:
Pluck stems off of the tomatoes and rinse them. Add them to a heavy saucepan with a tight-fitting lid with half the shallots/onions, ½ tsp. salt and 1 cup water. Cook over medium-high heat, keeping one ear inclined to the pot. Soon you’ll hear the tomatoes popping. Take a peek after a few minutes to make sure there’s sufficient moisture in the pan – you don’t want the tomatoes to scorch. If the skins are slow to pop, add a few tablespoons of water. Once they release their juices, lower the heat and cook, covered, for 25 minutes. Run the tomatoes through a food mill. You’ll have about 2 cups. Chill well, and then taste for salt.
Just before serving, combine the remaining shallots in a bowl with the vinegar, oil, avocado, and herbs. Season with a pinch or two of salt and some pepper. Spoon the soup into small cups, divide the garnish among them, and serve.
Cheryl notes ~ this is one of our favorite soups – it is delicious and easy to make (we eat it warm). The soup can be frozen for a winter day...if it lasts that long!!
Submitted by Kate Sullivan
Source: Local Flavors by Deborah Madison
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