By Terri Rozema
Many of our gardens are overflowing with more fruits and vegetables than we know what to do with. If you don’t have a garden, your local farmer’s market will be teeming with tomatoes, cucumbers, summer squash, and melons right now. So pick some up, bake some muffins and share a salad with your friends. But be prepared, you’ll most likely get asked to do so again, again and again.
Applesauce & Summer Squash Muffins
These muffins freeze brilliantly. I have several dozen in our spare freezer that we will enjoy all winter long. I’m sure in a few weeks, there will be several dozen more.
You will need:
- Muffin Pans (12 muffins total)
- Leaf lard, raw butter, or organic coconut oil
- 1 cup organic cane sugar
- 1/2 cup organic brown sugar
- 2 pasture-raised eggs
- 1/2 cup organic applesauce
- 1/3 cup leaf lard, raw grass-fed butter, or organic coconut oil.
- 3 tsp. vanilla bean paste (or extract) - I prefer Nielsen Massey
- 2 cups zucchini, ends trimmed, seeded, shredded and finely diced (see directions)
- 3/4 cup toasted chopped walnuts
- 3 cups organic all-purpose flour
- 2 tsp. ground organic cinnamon
- 1/2 tsp. freshly grated organic nutmeg
- 3 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. Celtic sea salt
- 1 heaping tsp. Dr. Cowan’s Garden Carrot Powder
- 1 heaping tsp. Dr. Cowan’s Garden Parsnip Powder
- 2 heaping tsp. Dr. Cowan’s Garden Three-Beet Powder
Preheat oven to 350 degrees Fahrenheit (use convection, if possible)
- Rinse zucchini and trim the ends. Slice in half lengthwise and gently scrape out some of the seeds. Shred half and small dice the other. (See photo.)
- Generously grease muffin tins with leaf lard, raw butter, or coconut oil.
- In one bowl, cream fat of choice and sugar together. Add eggs, vanilla, and applesauce; stir to combine. Fold in zucchini and walnuts.
- In a larger bowl, add flour, baking powder, baking soda, salt, spices, Carrot, Parsnip, and Three-Beet Powders; mix well.
- Pour wet ingredients into dry ingredients; stir just enough to combine. Do not over-mix.
- Spoon batter into muffin cups.
- Bake at 350 Fahrenheit for 15 minutes; rotate the muffins 180 degrees.
- Bake for another 15 minutes.
- Check doneness by sticking a toothpick into the center of the muffin. If it is clean when removed, the muffins are done. If the batter sticks to the toothpick, bake longer.
- Remove from heat and let cool for a few minutes; remove muffins from pan and cool on a baking rack.
Easy Peasy Summer Salad - Party Size
- Best prepared at least one day in advance
You will need:
- 4-5 pounds various organic tomatoes
- 1 1/2 pounds organic cucumbers
- 1 large organic red onion
- 1 tsp. Celtic sea salt
- 3/4 pound block organic feta cheese
- 3/4 cup olive oil
- 1/2 cup white balsamic vinegar of Modena - I recommend Malpighi Prelibato White Balsamic
- 1/4 cup sherry vinegar - I recommend Pommery Sherry Vinegar
- 2 cloves of organic garlic, grated
- 2 tsp. raw honey
- 1/4 cup dijon mustard
- 1/2 tsp. Dr. Cowan’s Garden Sea Vegetables Powder
- 1 tsp. Dr. Cowan’s Garden Low-Oxalate Greens Powder
- Salt and pepper to taste
- Chives, basil, or Italian parsley (optional)
- Rinse tomatoes and cucumbers.
- Core large tomatoes and cut into large dice; quarter cherry tomatoes.
- Trim ends from cucumbers and slice in half, lengthwise. Gently scrape out most of the seeds.
- Medium dice cucumbers.
- Finely dice onion.
- Place tomatoes, cucumbers, and onion into a large colander. Sprinkle with 1 tsp. Salt and mix gently with your hands. Let rest for 1 hour in the sink, stirring occasionally (helps to remove excess water.)
- Crumble feta cheese, set aside.
- In a small bowl, add dijon mustard, honey, balsamic vinegar, sherry vinegar, garlic, and vegetable powders. Whisk. While whisking, slowly pour the olive oil into the mustard mixture until fully incorporated.
- In a large bowl, combine all of the ingredients. Gently mix. Salt and pepper to taste.
- Allow marinating in the refrigerator for at least one day for optimal flavor.
- Garnish with fresh herbs (optional.)
- This salad should stay crisp, fresh, and delicious for one week, refrigerated.