Zucchini Brownies

 Zucchini Brownies

I was frantically looking for my favorite pineaple zuchini bread recipe and cam across this recipe that I must have cut from the Menominee County Journal years ago. It is from Debbie Grinsteiner, Debbie's Kitchen Korner. 

I was worried about the fact that there were no eggs.  Apparently the grated zucchini supplies all the liquid needed to bind the brownies together. It was moist and delcious.

INGREDIENTS

1 1/2 cips sugar

2 cupes grated zucchini, unpeeled (If using a large zucchini, cut in half and scoop out the seeds)

1 tsp. salt

1 1/2 tsps baking soda

2 tsps vanilla

2 cups flour

1/3 cup cocoa

1/2 cup oil (I used Canola oil)

1/2 cup nuts, options; (I used chopped pecans)

1/2 - 1 cup chocolate chips

DIRECTIONS

Combine oil and sugar. Add the zucchini and vanilla. Mix flour with cocoa, salt and baking soda. Adds this gradually to the zucchini. (NOTE: If the mixture feels crumbly after folding in the dry ingredients, let the bowl sit on the counter for 3 to 5 minutes. The sugar will pull water out of the zucchini, turning the dry mixture into a thick, glossy batter.) Stir in the nuts and half of the chocolate chips, if using.  (NOTE: I think the chocolate chips add an important sweetness to the brownies). Make in a greased and floured 9 X 13 inch pan. The batter is stiffer than I expected so spread evenly. I sprinked half of the chocolate chipes on top as well. 

Bake at 350 degrees in the oven for 30 minutes.

Dust with powdered sugar.

I didn't try this but the recipe says you could make this a little healthier by cutting the sugar to 1/2 cup and substitute 1/2 of the oil for applesauce. This would change the texture of the brownie.  Instead you could try these ideas for making the dessert healthier. The brownie would still be fudgy and chewy.

• Reduce the sugar to 1 cup.
• Keep the full ½ cup of oil using a neutral, "heart-healthy" oil (like avocado or canola oil)
• Use dark or semi-sweet chocolate chips on top to add rich chocolate flavor.

Tomato Galette 

Katie made this for breakfast during a fun family event at the cabin, August 2026. It was delicious!!!

Hi Beth!

Here’s the recipe…. Embarrassingly easy!

CRUST:

2 cups AP flour
3/4 tsp kosher salt
1 1/2 sticks chilled unsalted butter, cut into pieces
1 T apple cider vinegar

Pulse the flour and salt in a food processor to combine.  Add the butter and pulse until mixture resembles coarse meal with a few pea-sized pieces of butter remaining.

Transfer mixture into a large bowl.  Drizzle the vinegar and 1/4 C ice water over.  Mix with a fork, adding more ice water by the tablespoon as needed, just enough until a shaggy dough comes together.  Turn out onto a floured surface and knead lightly until no dry spots remain.  Be careful not to overwork.  Pat into a disk, wrap in plastic and refrigerate at least 2 hours.   Dough can be made up to 2 days ahead.

FILLING:

1 1/2 lb heirloom tomatoes, sliced 1/4 “ thick
2-4 garlic cloves, thinly sliced
Salt
4 oz firm cheese, such as Gouda, Asiago, or cheddar ( I used a mix of Parmesan/ Asiago)
1 large egg, beaten
Fresh ground pepper
1/2 lemon
1 T finely chopped herbs ( I used your fresh basil)

Place tomatoes on a cooling rack and lightly salt both sides.  Let sit for 30 minutes for the tomatoes to release liquid.   Pat dry with paper towels to absorb the liquid. 

Preheat oven to 400 degrees when ready to assemble the galette.

Unwrap the dough and roll out onto a lightly floured sheet of parchment paper.  Roll until about 1/8” thick.    Scatter the grated cheese over the dough, leaving a 1 1/2” border,   Arrange tomatoes and garlic over cheese.  Bring edges of dough up and over the filling, overlapping as needed.  Brush dough with beaten egg.  Sprinkle with pepper and sea salt.   Chill in freezer  on a baking sheet for 10 minutes. 

Bake galette, rotating halfway through, until crust is golden brown, about 55-60 minutes.  Let cool slightly.   Grate zest from 1/2 lemon and scatter over galette along with the minced herbs.   Serve at room temperature, or reheat in a 275 degree oven for 10 minutes. 
- can be cooked a day ahead and stored at room temperature
-the galette may seem quite juicy when done, but the liquid will resorb
 after 10 minutes

Enjoy!!!!

Gazpacho Soup

 https://cooking.nytimes.com/recipes/1017577-best-gazpacho?eafs_enabled=false

Creamy Homemade Yogurt

 Creamy Homemade Yogurt

https://cooking.nytimes.com/recipes/1017991-creamy-homemade-yogurt

Herb-Crusted Pork Tenderloin with Apricot-Mustard Glaze

Herb-Crusted Pork Tenderloin with Apricot-Mustard Glaze

Made for Rose Tasting, July 2026

Ingredients

Pork: 1.5 lbs pork tenderloin (trimmed)
Herb Crust: 1 tbsp chopped fresh rosemary, 1 tsp garlic powder, 1 tsp smoked paprika, 0.5 tsp salt, and 0.5 tsp black pepper
Binder: 2 tbsp Dijon mustard and 1 tbsp olive oil
Glaze: 0.5 cup apricot preserves, 1 tbsp balsamic vinegar (or soy sauce), and a pinch of red pepper flakes 

Instructions

Prep oven: Heat your oven to 400°F (200°C) and line a baking sheet with foil. Pat the pork dry with a paper towel. 
Make the binder: Mix the Dijon mustard and olive oil together, then brush it all over the pork tenderloin. 
Add the herb crust: Combine the rosemary, garlic powder, smoked paprika, salt, and pepper in a small bowl. Press this herb mix firmly onto the mustard-coated pork. 
Mix the glaze: In a separate small bowl, stir together the apricot preserves, balsamic vinegar, and red pepper flakes. 
Bake and glaze: Place the pork on the baking sheet. Roast for 15 minutes, then brush half of the apricot-mustard glaze over the top. Roast for another 10 to 15 minutes until a meat thermometer reads 145°F in the thickest part. 
Rest and serve: Let the meat rest on a cutting board for 10 minutes before slicing. Serve the extra glaze on the side. 

Cucumber Water and Other Fruit-Infused Waters

From Serious Eats

I made this for the firt time in July 2026 using cucumbers from my neighbor Linda.

This cucumber water recipe uses a simple and reliable technique that works well with a range of refreshing flavor combinations. 

Read More: https://www.seriouseats.com/how-to-make-cucumber-flavored-water-7559875?utm_source=emailshare&utm_medium=social&utm_campaign=shareurlbuttons

Cherry Almond Muffins

 Cherry Almond Muffins

From Eat the Love

I made my own almond flower with a blender and whole almonds.

Chive Blossom Vinegar

Linda Pecht gave me some chive blossom vinegar last year. I loved using it for vinaigrette. I have all kinds of chive plants so I decided to make my own this year (June 2026)

This link will take you to the recipe I used from Leite's Culinaria

The vinegar is cooling then
on to a 2 weeks rest in a dark place

Cicchetti

 Cicchetti (pronounced chi-KET-tee) are small, savory snacks or side dishes traditional to Venice, Italy, often described as Venetian tapas.

This is my plan for the May 21, 2026 Italian White Wine Tasting.

Wine Pairing Considerations

• Classic Aperol Spritz 

• Prosecco or Pinot Grigio with Prosciutto Grissinis, Crostini con Prosciutto e Ananas

• Gavi with Le Migliori Polpette di Tonno (Tuna Meatballs)

• Pinot Grigio with Italian Cheese, Rustic Bread and Jam
  
  
• Moscato d'Asti with the Gorgonzola e Fragole All'aceo Balsamico

Gorgonzola e Fragole All'aceo Balsamico

A modern twist on a Venetian classic that perfectly balances a creamy, sharp blue cheese with sweet fruit. 

• Ingredients: Fresh baguette (sliced), gorgonzola dolce, fresh (room temperature) strawberries, and balsamic vinegar.
• Instructions: Marinate sliced strawberries in a splash of balsamic vinegar for 10-15 minutes. Spread a generous layer of gorgonzola onto toasted bread/brushetta, top with a balsamic strawberry, and finish with a crack of black pepper. Could drizzle with honey.

Prosciutto Grissinis  

Italian Bread Sticks and Proscuito. Roll half of the bread stick with proscuito. Wrapping the sticks is easier if you cut the meat into 1-inch wide strips and wrap multiple strips of the meat until the bread is covered as far down as you want. Toasted them just for a few minutes in the oven (325 degree F) to help the prosciutto kind of shrink around the breadsticks and to add a crispy texture to the meat (this step is optional).  

If making the grissinis ahead of time, bake them first, refrigerate until about 20 minutes before serving. Allow to come to room temperature before serving. Do not reheat them in the oven or they will become soft under the prosciutto and will fold over like a bunch of dead flowers. Stand them up in a glass. 

Chef Patrick suggsted serving with a dipping suace. Try this Creamy Pesto Dip.

• Mix 8 ounces cream cheese (also use sour cream, Greek yogurt, or hummus) and 2 Tablespoons basil pesto in a small bowl. Finely chop 1 Tablespoon pine nuts and add to mixture. Zest the lemon into the other ingredients, then juice and stir that in as well. Add 2 Tablespoons shredded Parmesan. Taste and add more pesto, lemon juice or Parmesan to your liking.
• Spoon creamy pesto into serving bowl, drizzle with olive oil and sprinkle remaining pine nuts on top. The creamy pesto can be made up to one day ahead and refrigerated. Bring to room temperature to allow dip to soften again before serving.

I am going to cook leeks and mix them with ricotta cheese.

Crostini con Prosciutto e Ananas

Pineapple Prosciutto Crostini Recipe by Sandy Coughlin 

• Arrange sliced pineapple on a foil-lined sheet and brush with olive oil and sprinkle with sugar. 
• Roll it around and mix with your hands, then spread the pieces out into a single layer. 
• Broil until the pineapple has browned and is slightly charred—about 6 minutes each side.Or, grill the pieces. Set pineapple aside. 
• Arrange the bread slices on a baking sheet. Brush with butter and broil on one side. Remove and sprinkle with parmesan. Return to the broiler until the cheese has browned slightly. 
• Remove from the oven and top with a rolled piece of prosciutto, basil leaf, pineapple chunks, and a drizzle of balsamic glaze.

Le Migliori Polpette di Tonno (Tuna Meatballs)

This recipe from Jamie Oliver: tuna meatballs (Le migliori polpette di tonno)

Brushetta Con Salmone Affumiacto, Avocado e Feta

Link to recipe

Italian Cheese, Rustic Bread and Jam

Use a semi soft cheese (fontina, aged Asiago), sliced. Place on rustic bread, slather with fruit jam, place a slice of cheese and garnish with parsley

______________________________________________________________

This information came from Tina Prestia May 29, 2021 "Venetian Cicchetti (Part 2) – How to Plan a Cicchetti Menu & Recipe for Fried Eggplant “Flying Saucer” Sandwiches"

Leeks

Thinly sliced, cooked and mixed with soft cheeses (ricotta, gorganzola). They can also be served raw, julliened on top of a crostini 

Tuna

Utilized in polpette and on crostini. Use good quality tuna in opil versus in water.

Polpette are often meatballs but not limited to meat. They can be balls, patties or croquettes of either meat, vegetable, legumes, fish, cheese or even old bread. For tuna polpette mix tuna with potato, capers, egg and parsley. Form patties and fry them. Or mix tuna, ricotta cheese, egg and citrus zest. The possibilities are endless.

On corstini, mix tuna with mayonnaise, salt and pepper and garnish as you desire. Could be topped with cocoa powder, edible flowers, raw leeks (juluenne style)

My plan is to try this recipe from Jamie Oliver: tuna meatballs (Le migliori polpette di tonno)

Eggs

Half of a hard boiled egg with a tookpick stuck in it and emblesshed with a simple topping: 

• Drizzled with extra virgin olive oil, salt and pepper
• Drapped with an anchovy (this combo is iconic and superb)
• Topped with smoked salmon or smoked trout
• Dolloped with salmon roe
• Simply topped with a sunpdried tomato

You could also make a simple frittata, cut it into squares and stick some toothpicks into each square.

You could make crostini with eggs. Simply scramble eggs (delicately) slice a baguette and top with eggs and garnish as desired. Ot you can make an egg salad and make crostini with that. Add a pretty garnish to make it special.

Radiocchio

Picks up on Italian fondness for bitterness. 

Radicchio can be used as a granich, stuffing, salad, Crostini topping, or even a vegetable side. It adds a beautiful color to your table.

Gorganzola

Can be gorganzola dolce (sweeter, creamier, and younger) or gotganzola piccante (stronger and aged longer). 

• Gorgonzola dolce and anchovy
• Crostini with gorgonzola dolce with chopped or whole walnuts
• Mix your cheese with cooked, julienned leeks
• Sprinkle with chopped pistachios
• Top gorgonzola piccante with marmalade or honey

Cured Meats

 Get the best quality cured meats preferrably from Italy.

• Mortadella cubes plain or garnished with things like pickled onion or pickled green chili
• Creative crostini with cured meats combined with an unlimited variety of garnishes
• Soppressa (a cured meat from the Veneto) or other salame sliced thickly and served plain or on a crostino
• Mini sandwiches filled with cured meats and Italian cheeses
• Prosciutto with melon.

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Nancy Waldeck "How to Make Venetian Cicchetti" has some good recipes.

Prosciutto e Melone

In Italy, Prosciutto e Melone is typically served plain. No herbs, cheese, or dressing are added. It’s traditionally left unseasoned, so the natural contrast between melon and prosciutto stands out.

• Chose a ripe melon, Charentais or Tuscan cantaloupe are ideal. Keep it chilled before assembling to keep the bites fresh and the prosciutto firm.
• Use thinly sliced Prosciutto di Parma or Prosciutto San Daniele for their balanced saltiness and delicate texture. Keeping a thin layer of fat, about 1 to 1.5 cm (½ inch), helps retain moisture and flavour, but it can be trimmed if desired.
• Fresh mint adds a cooling contrast that keeps the flavours bright. The mint in this dish is completely optional. You can serve it plain or use another herb you prefer.

Step 1: Using a melon baller, make small melon balls and set them aside.

Step 2: Fold the prosciutto slices to match the size of the melon balls.

Step 3: Assemble the skewers using toothpicks. Start with a melon ball, followed by a folded prosciutto slice and a mint leaf.

Step 4: Serve immediately.

Pickled Egg Salad

 Recipe from Bobby Parish

Pickle Egg Salad 🥒🥚Recipe below 👇

Ingredients: 

3 hard boiled eggs

1 ripe avocado

¼ cup chopped pickles

3 tbsp red onion, chopped

1 tbsp fresh parsley, chopped

1 tbsp fresh green onions, sliced

1 tsp capers

¼ cup Greek yogurt

Juice from ½ lemon 

1 tsp stone ground mustard

Salt & pepper to taste

Directions:

Add everything to a bowl and mash it up til well combined. 

Serve on toast or lettuce and enjoy. See less

Butternut Squash Soup

 https://cooking.nytimes.com/recipes/1023539-butternut-squash-soup  New York Times

Red Lentil Soup

 Link to recipe New York Times - Cooking

Sheet-Pan Chicken With Rhubarb and Red Onion

 Try this recipe Recipe from the New York Times, Cook

Ingredients

Yield:3 to 4 servings

• 1¾pounds bone-in, skin-on chicken thighs and drumsticks (see Tip)
• 1teaspoon ground coriander
• 1teaspoon kosher salt (such as Diamond Crystal), plus more as needed
• ¼teaspoon freshly ground black pepper, plus more as needed
• 1large red onion, cut into ½-inch-thick wedges
• 5thyme sprigs
• 3tablespoons extra-virgin olive oil, plus more as needed
• 8ounces rhubarb stalks, sliced into ½-inch pieces (about 2 cups)
• 3tablespoons honey, plus more to taste
• ½cup cilantro or mint leaves and tender stems, torn

• Preparation

  1. Step 1

     Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and ¼ teaspoon pepper.

  2. Step 2

     Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 10 minutes.

  3. Step 3

     While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.

  4. Step 4

     Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.

  5. Step 5

     Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it’s very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.

  Tip

  • You can substitute bone-in, skin on-breasts for the thighs and drumsticks. Just start checking 10 minutes earlier since white meat takes less time to cook than dark meat.
  • FYI . . . 2 stalks of rhubarb = 1 1/2 cups, 1/2" dice. To make this, you'll need 2-3 stalks. Tossing vegs is not difficult if you put the chicken at one end of the sheet pan and the veg on the other.