Best Ever Zucchini Bread
Wet Ingredients:
3 eggs
1 cup vegetable oil
1 tablespoon vanilla extract
1 cup maple syrup ( yep that is right- instead of 2 cups of sugar- which you may substitute)…
Mix well
Add:
2 1/2 teaspoons ground cinnamon
1 1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
Mix again
2 cups of shredded unpeeled zucchini
Mix until zucchini is coated
3 cups of flour
Add 1/2 cup at a time while mixing.
Personalizing:
Add 1– 1 1/2 cups combined of any of the following:
Crystallized ginger
Dried cranberries
Sliced almonds
Chopped walnuts
Frozen or dried blueberries
Shredded coconut
Chocolate chips
Put mixture in lightly oiled and floured loaf pans .
Bake in 350 degree preheated oven for 1 hour—1 hour 15 minutes or until cake tester comes out clean.
Roasted Eggplant
Eggplant– unpeeled-use the thinner versions– Chinese, Japanese, Indian– cut in 1 1/2 inch pieces.
Red onion chopped in 1 inch pieces
Garlic cloves– peeled and whole
Fresh ground pepper
Coarse salt– liberal pinch
Olive Oil
Preheat oven to 425 degrees.
Place all ingredients in a bowl and toss well. Layout on jelly roll pan (cookie sheet with sides). Pieces may be touching but they should not be over-laid. Sprinkle with a bit more coarse salt. Roast in the pre-heated oven for about 25-30 minutes. Check occasionally.
2 IMPORTANT POINTS
I am not a big salt user but on this I use what I think will be almost too much. What happens is that the salt crystallizes at the edge of the eggplant piece where the flesh joins the skin… It almost caramelizes…. so you get crisp next to the soft flesh.
Secondly, you may be tempted to throw in some zucchini or tomatoes or other summer veggie thinking the more the merrier…. I did…. But something changes in the outcome… those other veggies have more water in them so you do not get the texture as when it is just the eggplant with the onions and garlic… Those other veggies are very good roasted and even together but just not with the eggplant.. Spoils the special finish on the eggplant itself —in my opinion 
Corn and Black Bean Salad
2 parts corn kernels (steamed)
1 part rinsed canned black beans (rinsed)
Onion—1/2” chop
Celery– 1/2” chop
Carrot– 1/2” chop
Red bell pepper– 1/2 “ chop
Garlic powder
Cumin
Salt
Pepper
Olive oil
Toss all ingredients together in a bowl. Mix well. Refrigerate until ready to serve. Best if prepared a couple of hours before serving so flavors can blend. Serve close to or at room temperature. Enjoy
Fresh Peach Salsa
Fresh Peaches- cut into 1/2 ” pieces
Red Onion- sliced thin
Fresh Blueberries
Red Bell Pepper- 1/2″ chop
Cilantro
Lime juice
Salt and Pepper
Toss all the ingredients in a bowl, mix well and chill until ready to serve. Tastes great with pork, chicken, veal and most seafoods.
Try these grilled peaches for dessert another night or over pancakes or waffles (maybe with out the ice cream- or better yet replace ice cream with whipped cream for a special brunch).
Grilled Peaches
Select firm fresh peaches at market– one per person
Halve peaches and remove pit.
Place on tray with cut side up.
Heat: Butter
1/2 teaspoon vanilla
Pinch of brown sugar
When sugar is dissolved and butter fully melted, brush flesh side of peach halves with the butter mix.
When coals have died down a bit after grilling the main course of the meal, place the peach halves cut side down on the grill. Grill over mellow heat. (If you are making them for breakfast with waffles, you can use a grill pan on top of the stove, instead of firing up the outside grill).
Serve cut side up with a scoop of vanilla ice cream. For additional seasonal recipes visit Long Ridge Kitchens.
