Summer Squash, Goat Cheese & Balsamic Flatbreads

i don't know about you, but i have so much squash in my kitchen, i'm running out of ideas!

i've put it in eggs, used zucchini in breads, muffins, fritters, the list goes on and on.

and from the looks of it, my csa basket doesn't appear to have an end date for the ample supply of summer squash heading my way.

but i found a new way to eat it that is so good! 

remember when i made these using these way back when?

well i used the same basic recipe for the flatbreads, but switched up my toppings, using summer squash, marscapone, mozzarella, carmelized onions, balsamic chicken and goat cheese and holy wow was it an explosion of flavors in my mouth. 

it's so good and so easy that you have to go make this tonight! 

enjoy!

Summer Squash, Goat Cheese & Balsamic Flatbreads

Makes two overflowing flatbreads

Lavash Flat Breads (you can get these at Trader Joe's)

4 tbsp Marscapone Cheese

1 c shredded mozzarella

1 summer squash, thinly sliced

caramelized onions

shredded chicken 

balsamic glaze

roasted garlic 

1 c crumbled goat cheese 

Lay out your flat breads on a cookie sheet. Spread about 2 tbsp of marscapone cheese on each flatbread. Layer your squash, sprinkle with mozzarella, layer the chicken and carmelized onions and sprinkle the goat cheese and roasted garlic on top of the pizza. Grill on your BBQ for about 5 minutes. 

When the crust gets nice and toasty, take them off and drizzle the balsamic glaze over the pizza.

Enjoy!!

Simple Whole Wheat Zucchini Bread

a post with an actual recipe in it!

it's been a while, hasn't it?

sorry about that. life has been crazy busy lately.

i've been happily posting away about trips to the Tillamook Cheese Factory, Cape Meares, Beer Festivals and the like, but it's been a while since oh, i don't know, i've blogged about food.

that being said, i wish it was more creative than what i've got in store for you, but baby steps right?

we get a weekly basket of organic produce from a local farm here in Portland and we love it!

however, it has been overflowing with zucchini.

you name a recipe, i've probably put zucchini in it.

so i had to whip up a batch of zucchini bread, because what else do you make (besides zucchini lasagna, and yes i did that) with zucchini than zucchini bread!

this is a super simple recipe that's so good by itself that you really don't need to add anything to it.

some people like to dress up their zucchini bread with nuts or berries or chocolate chips, but this zucchini bread is a party all by itself and it doesn't need any help at all.

so if your garden is overflowing with zucchini, here's a quick and easy recipe to help you cope.

happy wednesday folks! 

Simple Whole Wheat Zucchini Bread
2 eggs
1 1/3 c sugar
1 tbsp vanilla
3 cups grated zucchini
2/3 c melted butter
2 tsp baking soda
Pinch salt
3 c whole wheat flour
1/2 tsp nutmeg
2 tsp cinnamon

 Preheat the oven to 350 degrees. Spray two 5 by 9 inch loaf pans with cooking spray.

Mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.

Add baking soda, salt and flour (in thirds) and mix well. Add in the cinnamon and nutmeg. Stir.

Pour the batter into your two loaf pans. Bake in the oven for 50-55 minutes or until a toothpick inserted into the middle comes out clean.

Brussels Sprouts Gratin

 Is it weird that I'm kind of in love with brussel sprouts? 

Seriously, you guys!

They get such a bad rep, but they're so good!

And when covered in cheese and bread crumbs....

Well, they're even better! 

I thought I'd died and gone to heaven when I found this little brussel sprout recipe, and it's still one of my favorite brussel sprout recipes, but this is giving it a run for it's money. 

Try it out. I swear you'll become a brussel sprout lover too!

Brussel Sprouts Gratin

Adapted from Food Network

2 tbsp butter
Kosher salt
1 lb Brussels sprouts,outer leaves and stems removed
Freshly ground pepper
1/2 c nonfat milk
1/2 c grated cheddar cheese
1/2 c panko breadcrumbs

Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.

Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.

Bake the gratin until bubbly and golden brown, about 15 minutes.

Asparagus with Fresh Lemon & Parmesan

Can I just say that I am loving all the spring produce out there? 

Good...cause I just did ;0p 

We made yummy grilled artichokes last week and then these AMAZING asparagus to go with this little fish dish the other night! 

I am a big fan of lemon and asparagus together so this was the perfect combination. Top it off with some delicious shaved parmesan and a little salt and pepper and these bad boys will melt in your mouth. 

And, with asparagus on sale in pretty much every grocery store I've been to lately...you'll want to make this again and again! 

Check back on Wednesday for photos from my trip to Arizona!!

Asparagus with Fresh Lemon & Parmesan

1 bunch aspargus
1/2 large lemon, sliced
1/4 c grated parmesan
2 tbsp olive oil
Salt and Pepper to taste

Heat up the grill or turn your oven onto broil. Line a baking sheet with foil.

Clean your asparagus and chop of the ends. Spread your asparagus evenly across the baking sheet and drizzle the olive oil evenly over the asparagus. Sprinkle with salt and pepper.

Sprinkle parmesan evenly over the asparagus and place the lemon slices on top.

Pop it in the oven or toss it on the grill and cook until asparagus are slightly charred. (If using your broiler, watch carefully as the can char up quickly!)

Enjoy!

Black Bean and Butternut Squash Tacos

Happy Monday Folks!

All I can say about this next post is yum. 

Yum. Yum. Yum. 

You guys, these are soooo good. I don't think I will make any other kind of tacos ever again. The sweetness of the butternut squash combined with the spicy flavors of the red peppers, onions, black beans, cumin and rice is such an absolutely perfect combination. You get two completely different explosions of flavors in your mouth at the same time and it just makes you go yum. 

Roasted Acorn Squash with Spinach Quinoa Salad

Happy Monday Folks!

Husband and I took another trip to the Farmer's Market the other weekend and got a ton of goodies! I'm so excited to use all our fresh, locally grown produce. 

This salad was the perfect way to start! It was super filling and tasted so good that we were able to have it for dinner and didn't need anything else. 

Lebanese Tabbouleh

Are you as over chocolate as I am? 

After Valentine's Day, or any holiday really, I feel like I need a MAJOR detox. Especially since I usually eat my body weight in sweets. What? You don't? 

Maybe it's just me ;) 

Well I have the perfect detox for you! 

Portland's Winter Farmer's Market Fun

Husband and I went to Portland's Winter Farmer's Market today.

I fell in love.