pineapple zucchini muffins.

a great way to use up some of that summer zucchini!

photo and recipe from {bless this mess}.

pineapple zucchini muffins: makes 18 muffins.
1 1/2- 2 C. granulated sugar
1/2 C. applesauce
1/2 C. canola oil (can sub all applesauce or 1/2 C. coconut oil)
3 eggs
2 tsp. vanilla extract
3 C. flour
2 tsp. baking soda
1 ½ tsp. ground cinnamon
1 tsp. salt
¼ tsp. baking powder
2 C. shredded zucchini, drained well
8 oz. crushed pineapple, drained well             

1) preheat oven to 425 degrees. 

2) in a mixing bowl add sugar, applesauce, oil, eggs, and vanilla. Stir to combine. 

3) sprinkle flour across the top of the wet ingredients and the rest of dry ingredients across the top of the flour. stir everything together just until combined. 

4) add the zucchini and pineapple and stir to incorporate.

5) pour the batter evenly into 16 muffin cups (as close to the top as possible) and bake at 425 degrees for 6 minutes, then reduce temperature (without opening the door) to 350, continue cooking for an additional 12-14 minutes, or until the center is set and a toothpick inserted comes out clean.

NOTES:
if the pineapple or zucchini is not drained well the muffins will turn out gummy.

use the pineapple juice in another recipe or smoothie!

you can sub the white flour for whole wheat or do half and half. if subbing all whole wheat for the white, increase the baking soda to 1/2 tsp.

aaron's salsa.

our good friend, aaron makes this salsa in his blender and chris loves it.  we both do, but chris really loves it because it's not chunky like the usual homemade salsa.

photo from {mountain mama cooks}.

aaron's fresh salsa: makes a medium bowl full.
12-14 ripe roma tomatoes, seeded and quartered
1 large bundle of cilantro, rinsed
1-2 T. sea salt (to taste)
juice of 1-2 limes(to taste, i like mine with a lot of lime, so i do 2 limes and i like to grate some lime peel into it too)
1 can of el pato duck brand tomato sauce w/ jalapeno
1/2-whole jalapeno (depends on how spicy you want it)
1 small yellow onion, quartered

1) place all in blender, give it a good whirl and then pour in a bowl and enjoy!  

sometimes i rough chop some tomatoes and cilantro and add in because i like mine with just a little texture.  enough for me but not too much for chris!

ratatouille.

this dish was so flavorful and so simple.  i think it is beautiful as well!  i made it back at the beginning of september when a good family friend, terry from maine came and stayed with us for a few days when she brought her kids, mattie and lee out to byu-idaho.  she is a vegan and i loved the opportunity and challenge to cook for her and try some recipes that i'd been wanting to make.

this is a wonderful chance to use up your garden's bounty as well!

ratatouille: serves 6.

1) sautee eggplant, zucchini and summer squash in olive oil and garlic and italian seasoning blend.  

2) layer with thick tomato slices over a little homemade marinara sauce.  

3) bake at 350 until warmed through and then served over brown rice.  

delish way to use up summer veggies and a great vegetarian dish as well.