02 September 2014

The Zucchini Project: Quick Pickles

I know, we pickle everything during gardening season.  Is this cheating?  I don't think so, because pickles are delicious.  I don't make them just to use leftover vegetables.  I love pickled things.  And if you want some more fussy steps, you can use these for your favorite oven "fried" pickle recipe, like this one.

Quick-Pickled Zucchini

2 – 2 1/4 lb zucchini (4 medium) (yellow summer squash works, too)
3 cloves of garlic, halved
2-3 bay leaves
6-8 pepper corns
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill

Marinade Ingredients:
3 cups of boiling hot water
2 Tbsp olive oil
1/2 cup white vinegar (5% acidity)
1/3 cup granulated sugar
1 Tbsp salt (we used sea salt, non-iodized)

Steam sterilize your clean jar: fill it with 1 cup boiling water, cover with lid and swirl boiling hot water inside the jar. Pour out water.

In the bottom of your clean jar, add garlic, bay leaves, and peppercorns.

Combine all of your marinade ingredients and stir until sugar and salt are dissolved. Carefully pour over the layered zucchini in the jar.

Cover tightly with lid and let the jar cool to room temperature on the counter, then refrigerate overnight. From the time you pour in the water, it should marinate a minimum of 12 hours. Will keep in the fridge for about a month.

29 August 2014

Sushi favorites in the Rocky Mountains

For those of you living on a coast of some sort, you might think it is inappropriate to attempt eating sushi in such a landlocked place as, say, the Rocky Mountains.  To you I say, "I know, but I want it soooo much!" It really isn't the same, and if you're travelling through the region on your way back to some amazing place with fresh seafood available in your nearby ocean, you probably shouldn't bother.  But for those of us who are sick of waiting for someone else to pay for your trip to the ocean, or for those of you who have never left the state of Colorado because it's so perfect here (don't laugh, that's a lot of people), maybe you can give these a try:



Hapa Sushi, 1117 Pearl St. (and other locations)
Sushi Tora, 2014 10th St

Sonoda, various locations
Sushi Den, 1487 South Pearl St.
Sushi Sasa, 2401 15th St
Taki Sushi, 420 E. Bayaud Ave.

Fort Collins
Suehiro, 223 Linden St 
Suh Sushi, 200 W Prospect Rd

Lucky Fin's, 4530 Centerplace Dr
Sushi 1, 3820 W 10th St Ste B13


Jasmine Thai and Sushi House, 4320 The Way, N.E., Suite 300

Sakura Sushi Thai & Laos Cuisine, 4200 Wyoming Blvd NE Ste C-2

Sushi Hama
2918 Eubank Boulevard Northeast


Sabaku Sushi
90 East Center Street
Park City
Shoyu Sushi and Japanese Kitchen, 1612 West Ute Boulevard

Salt Lake City
Sapa Sushi Bar & Asian Grill
722 South State Street

Tsunami Sushi - Sugar House
2223 S Highland D

St. George
Benja Thai & Sushi
2 West St George Blvd

Sakura Japanese Steak House & Sushi
939 E St. Geroge Blvd

Kazumi, 265 W Broadway Ave
Nikai Sushi, 225 N Cache Dr

Mizu Sushi, 307 S 3rd St

Finally, if you are new to sushi or from Colorado (aw, I'm just joshin', I love y'all!), please review this very helpful guide on eating sushi correctly from The Bold Italic called The Dos, the Don'ts, and the Oh God Please Don'ts of Eating Sushi

26 August 2014

The Zucchini Project: Zucchini Chips

Like potato chips, only better for you. I guess.  Whatever, these are delicious with beer.

Zucchini Chips

Serves 2-4

1 lb (about 4 cups) thinly sliced zucchini
¼ tsp salt
¼ tsp pepper
½ tsp olive oil
1 tsp white vinegar

Preheat oven to 230 degrees F.

In a medium bowl whisk salt, pepper, olive oil (if used), and vinegar. Add sliced zucchini and toss to coat.
Spread zucchini slices out in a single layer onto a parchment paper-lined baking sheet. Bake for about 1½ hours, making sure to check on them every 10 minutes after about an hour.

Eat immediately after removing from oven for maximum crunchiness. If they cool and get soft, reheat them in the microwave on high for 20 seconds at a time.

Pssst!: If you'd like to add some pep to your chips, use them as the base for this clever take on loaded nachos from The Betsy Life. 

22 August 2014

Weekend favorites: garden tips for late summer

Oh, argh.  The school buses are going up and down the streets again, which always gives me that old start-of-school squirm in the pit of my stomach.  But you know what?  I'm an adult.  I don't have to ride a noxious fume-monster to and from a boring prison that doles out useless homework to waste my time.  I can enjoy what's left of summer and pig out on fresh vegetables and fruit from my garden (and the farmer's market).
You can, too, no matter where you live.

Look up local farmer's markets, CSAs, and ranches, and more from all over the country at Local Harvest.

I love this seasonality chart from CUESA to help me shop with the season all year long. There are some nice, simple recipes here, as well.

I don't think anyone is better at using every last scrap of produce from the garden than You Grown Girl, right down to the clever (and delicious) pickled radish pods.

My five favorite (other people's) recipes utilizing the stuff that's ripe right now:

CORN The Lady Behind the Curtain's Chimichurri Quinoa and Corn Patties is so inventive, I might skip the corn salad this summer!

EGGPLANT  Reclaiming Yesterday's Lime and Sesame Grilled Eggplant is soooo good and easy.

PEACHES It's hard to imagine doing anything with peaches besides just eating them fresh in the morning as a reward for getting up in the morning. But Love and Lemons comes up with a very compelling Ginger Peach Sangria. It's so good I sacrificed my breakfast peaches for it!

TOMATOES  This Laotian Bean and Tomato Salad from Food & Wine has a mind-blowing dressing that doesn't sound like it should work.  So, of course I had to try it.  It does.

WATERMELON These mini watermelon cakes are just ridiculous.  I am totally making these.

This is not the watermelon recipe I crave, but I couldn't help sharing this hilarious concoction with you all...

Happy eating!