What to do with a bushel of zucchini...

A friend of mine had a very successful zucchini crop in her backyard garden, which got me thinking about interesting zucchini recipes. A few months ago we did a 'Middle Eastern' themed dinner, and I created this zucchini version of Baba Ganoush (Middle Eastern Eggplant Dip) for one of our guests who was allergic to eggplant.

It was so popular, I've never made it the traditional way again.

Enjoy!

Zucchini Baba Ganoush

2-3 large zucchini cut in half lengthwise
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves of garlic, minced
1 1/2 tablespoons olive oil + more for roasting
salt and pepper to taste

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

2. Place zucchini on baking sheet, drizzle with olive oil and season with salt and pepper. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.

3. Place zucchini, lemon juice, tahini, sesame seeds, and garlic in an electric blender or food processor, and puree. Season with salt and pepper to taste. Transfer zucchini mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

If you want to make the flavour even more bold, sprinkle a little bit of rosemary or cumin on the zucchini before roasting!

When life gives you lemons...

Make Lemonade!

This fabulously refreshing sweet-and-tart summer drink is so much fun...thanks to the beautiful dark pink hue and frozen blueberry skewers (it's like nature's candy on a stick). It's extremely versatile too - swap out half the rhubarb for any of your favourite summer berries and you've got a whole new treat!

All that's missing now is the hammock and a bright little cocktail umbrella...

Ingredients:

7 cups cold water
3/4 cup sugar
5 cups coarsely chopped fresh rhubarb
juice of 2 lemons
fresh blueberries
wood or bamboo skewers, about 4 inches long (or longer depending on your serving glass)

Directions:

In a saucepan, bring water and sugar to a boil. Add rhubarb; return to a boil then reduce heat and let simmer for 5 minutes. Strain into a bowl, allowing the pulp to drain for 10 minutes without pressing (to ensure a clear drink). Transfer the liquid to a pitcher and add lemon juice. Stir and refrigerate for about 4 hours or until really cold. (Tip: freeze for 1 hour if you're in a hurry!)

Thread blueberries on skewers and if desired, freeze for 1 hour. Serve rhubarb lemonade over ice in a tall glass and garnish with a blueberry skewer.

Enjoy!

Lemonade