Watermelon, corn, zucchini, cucumber, tomatoes, green pepper, red potatoes, hot peppers, and eggs comprised the week's CSA roundup.
I stuck these muffins in the freezer to pull out as needed. I imagine they'll be a great breakfast companion to eggs.
Savory Zucchini Corn Muffins
1 cup white whole wheat flour
1 cup corn meal
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup canola oil
1/2 cup shredded zucchini
3/4 cup corn kernels (steamed and cut off of the cob)
Preheat the oven to 400°F. Line a muffin tin (regular sized, 12 muffins) with paper cups or lightly grease and set aside.
In a large mixing bowl, whisk together the white whole wheat flour, corn meal, baking powder, and salt. In a separate bowl, whisk together the buttermilk, eggs, and oil. Add the wet ingredients to the dry ingredients and gently stir just until the dry ingredients are moistened (be careful not to over mix). Fold in the zucchini and corn.
Spoon the mixture into the prepared muffin tin. Bake for 15 minutes, until a toothpick inserted comes out clean. Cool the muffins in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
If you haven't read French Women Don't Get Fat by Mireille Guiliano, I highly recommend it. The author really opened my eyes to the European culture of fresh, seasonal foods, eating for pleasure, why high quality foods are worth the expense, and walking as the transportation mode of choice. Guiliano describes fruits and vegetables picked from the vine and how delicious they can be with little or no preparation. I remember my mouth watering at her description of a plum (if I remember correctly - it's been a few years since I read it).
When I saw this recipe for a simple tomato salad, I wasn't expecting much. But if the tomatoes are ripe, this is one of my favorite green salads! Actually I need to make this salad dressing for other salads as well - it's very good as well.
The tomatoes in this picture are from my friend's garden. I admire her success - she's a first year gardener.
Tomato Salad With Goat Cheese
adapted from French Women Don't Get Fat by Mireille Guiliano
1 bag mixed leaf salad leaves
4 large tomatoes, sliced
2 Tablespoons of shallots, minced
1 teaspoon Dijon mustard
2 Tablespoons vinegar (balsamic or champagne)
6 Tablespoons cold pressed olive oil
4 oz. goat cheese
salt and pepper
4 Tablespoons parsley or basil, chopped (optional)
Place a layer of salad leaves on each plate and then follow with a layer of sliced tomatoes. Salt the tomatoes generously.
Place the minced shallot, mustard, vinegar and olive oil in a bowl and mix well.
Crumble the goat's cheese over the tomatoes and season generously.
Top with some of the dressing over the salad. Lastly, top the salad with chopped parsley.