Or is it “When life gives you squash and cucumbers, make squash bread and pickles”?
Whatever the proverb, in the last few weeks, life has been a frantic scramble to harvest and preserve (or eat, or give away) a plentiful supply of yellow squash, zucchini, cucumbers, green beans, basil, and jalapenos. Here are a few of my favorite successes:
Outback steakhouse-style green beans (one of my husband’s favorites. I used Bragg’s aminos instead of Maggi seasoning, and minced garlic instead of garlic powder)
Betty Crocker’s zucchini bread – a classic, easy way to use up zucchini. Normally I would have made a healthy version, but not this time. I used an 8 1/2 inch bread pan and a 6-cup muffin tin.
Vegan citrus pesto (adapted from this recipe, with a little help from this vegan recipe)
1 bunch fresh basil, stemmed (about 3 cups)
1/2 cup walnuts
2 cloves garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup nutritional yeast
Blend the basil, nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the nutritional yeast.
Thanks to a great idea from Meredith, after eating pesto zucchini noodles for days, I froze the rest of the pesto in an ice cube tray and voila! Now I have individual pesto cubes to throw into dishes all winter!
And finally, of course, the dill pickles. But that’s a long story and another post…