Zucchini, Carrot and Cranberry Muffins

Tried these out tonight... very tasty. Made most without the cranberries since some kids aren't big into those. My boys of course LOVED the ones with the cranberries though.

2 cups white whole wheat flour

3/4 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 tsp cinnamon

pinch ground nutmeg

1 cup sugar

1 cup canola oil

2 large eggs, room temp

3/4 cup grated carrots (about 2)

3/4 cup grated zucchini (about 1)

1 1/2 tsp vanilla

1 cup whole fresh or frozen (unthawed) cranberries

Preheat oven to 375. Grease muffin tins

In a medium bowl, whisk together flour, b powder, b soda, salt, cinnamon and nutmeg. Set aside.

In a large bowl, whisk together the sugar, oil, eggs, and vanilla until combined. Mix in the grated zucchini and carrots.

Fold into the dry ingredients with a rubber spatula until combined. Fold in the cranberries. Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, until the muffins are golden brown and a cake tester inserted in the center of the muffin comes out clean.

Transfer the pan to a wire rack to cool for 10 minutes.

http://tendercrumb.blogspot.com/2010/08/zucchini-carrot-and-cranberry-muffins.html

Picnic Fare

We went to an outdoor garden concert this last weekend and invited our neighbors. I didn't plan too well in advance but did make one nice dish that turned out to be perfect for something like this and really a nice dish in general for the summer. I made a "normal" tomato, basil, mozzarella salad but augmented it some by using heirloom cherry tomatoes (I cut them in half), very fresh farmers market basil, and a chopped up fresh peach. Added some salt, fresh mozzarella, ground pepper, olive oil and a splash of balsamic vinegar. Turned our surprisingly tasty. So summery and fresh.

Fruit on the Bottom Baked Oatmeal

Great breakfast meal - can combine the dry ingredients, wet ingredients and put fruit in the bottom of the pan (all three separately) and then mix up in the AM quickly.

From Tasty Kitchen (http://thepioneerwoman.com/tasty-kitchen/recipes/breakfastbrunch/fruit-on-the-bottom-baked-oatmeal/ )

Ingredients

1 1/2 cups thinly sliced fruit (I typically add a little extra fruit)

1/2 cups whole milk (I've used low fat milk which works out fine)

2/3 cup maple syrup

2 large eggs

1 tsp vanilla

3/4 cup butter, divided

2 cup oatmeal

2 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

4 T demerara sugar or sucanat, divided

1/3 cup sliced almonds

Preheat over to 350. Melt butter, pour 1/4 cup into the bottom of a 9-inch square baking dish. Arrange sliced fruit on top of the butter and sprinkle with 2 T demerara. Set aside. (I've skipped the butter)

In a medium bowl, mix together milk, maple syrup, eggs, remaining butter and vanilla.

In a large bowl, whisk together oats, baking powder, baking soda, and salt. Stir the wet ingredients into the dry ingredients and mix well. Pour over the fruit and smooth the top. Sprinkle with almonds and remaining 2 T demerara.

Bake at 350 for 40 to 50 minutes, or until browned on top and fruit is bubbly. Allow to cool slightly. Serve with milk, cream or vanilla sauce.

MMMMM.

Laura's Famous Strawberry Salad (my new favorite salad)

My friend Nameeta gave me this recipe. I now make the dressing and make a version of this all the time.

Ingredients

1/3 cup raspberry vinegar

1/4 teaspoon salt

1/2 cup sugar (I try to cut this back some)

1 T poppy seeds (these aren't necessary)

1 cup canola oil

green onions (not yet put these in)

strawberries

pine nuts

spring mix

mix vinegar, salt, sugar, poppy seeds and canola oil together.

Wash and slice strawberries, wash and slice the green onions, wash and chop the lettuce, and toss all of the ingredients in a bowl. Add dressing to lettuce mix and sprinkle with pine nuts.

Sometimes, I add a little goat cheese which is a nice addition.