We have (almost) literally been drowning in fresh produce over the last few weeks. Our garden is still producing, my friend Monica has given us some more wonderful tomatoes, peppers and cucumbers, we are still picking up produce from our CSA, we’re still shopping the local farmer’s markets and I can’t seem to pass up all the great Fred Meyer produce prices.
I realized that I was starting to hoard produce. I needed to get a handle on this and have really enjoyed finding new uses for all these wonderful foods!
Zucchini Chocolate Chip Oatmeal Cookies– I substituted white chocolate chips, raisins instead of pecans and added ground flaxseed. Sent some to my husband’s work and they got rave reviews. I ate almost every single one that was left at home.
More ideas for zucchini:
Direct quote from my husband: “You don’t have to put zucchini in everything, you know?”
I roasted my first chicken of the year, which makes the house smell so divine I could almost eat the walls. I saved all the bones and giblets and made homemade chicken stock. I had never roasted a chicken until last Fall, to be honest I was a little terrified of the whole process. I’m so glad I figured it out, because it is super easy (although a little messy). The chicken itself and the stock are worth their weight in gold, they are so delicious.
While the stock was on the stove top, I chopped up all the tomatoes I got from Monica and tossed them with olive oil and several different herbs to make these slow-roasted tomatoes. These went in the oven at 250 degrees for about 7 hours. Next time, I would probably go with a slightly lower temperature to roast a little slower, as I burned a few. However, even the burnt tomatoes were out of this world amazing. I’m not even a huge tomato fan, but this brilliant, intense tomato flavor knocked my socks off.
I have also used up extra tomatoes by making this marinara sauce from Once A Month Mom. This was definitely more labor intensive than the slow-roasted tomatoes, but also outrageously delicious. I now have some in the freezer to use for dinner in a pinch.
We have been eating a lot of butternut squash lately, as we’ve picked it up the last two weeks from our CSA. I have roasted it with olive oil and salt and pepper, which my kids and I love, but my husband isn’t a huge fan.
I took some of the roasted squash, pureed it and made this Macaroni & Cheese from Rachael Ray. The squash was basically part of the cheese sauce and added such a wonderful flavor. My husband even approved.
I have also made these Butternut Squash Muffins and froze some of the squash puree to use later.
I still have quite a few cucumbers, does anyone have any fun ideas for using them up?
I would love to hear how you are using the produce of the season? Are you prepping some for the winter?
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