Welcome Everyone
Here is a place for you to share your favorite recipes for the harvest of the month.
Morning Call – Master Gardeners- An error has occurred; the feed is probably down. Try again later.
Welcome Everyone
Here is a place for you to share your favorite recipes for the harvest of the month.
Morning Call – Master Gardeners
Wesley Church Community Garden 
Basic Tomato Sauce
Recipe courtesy Mario Batali
Ingredients
1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt
Spaghetti, cooked al dente
Whole basil leaves, for garnish
Grated Parmesan, (optional)
Directions
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden
brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the
tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal.
Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
When ready to use, the cooked pasta should be added to a saucepan with the appropriate
amount of sauce. Garnish with basil leaves and cheese, if using
Butternut Squash
Ingredients
1.5 pound butternut squash, cut into 2 cm cubes
1 tsp salt
1 tbs sugar
1 tsp olive oil
1 can (13.5oz) coconut milk
1 inch of fresh ginger, grated
1 medium onion, chopped finely
2 cups of chicken stock
1 cup boiling water
Philadelphia Cream Cheese – fat free
Fresh cilantro and chives
Method:
1. Toss butternut squash with salt and sugar 15 minutes before cooking.
2. Heat olive oil in medium pot, add onion and ginger and saute until translucent.
3. Add butternut squash and cook for 5 minutes.
4. Add chicken stock, boiling water and coconut milk. Bring to a boil, cover and cook over medium heat for 20 minutes.
5. Serve the soup into 4 serving bowls adding a dollop of Philadelphia Cream Cheese – fat free into each bowl and stir until melted.
6. Garnish with fresh cilantro and chives.
7. Serve immediately.
Serves 4
Wow I really loved it!
Green Bean and Portabella Mushroom Saute
Ingredients
1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry
Directions
Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.
Chocolate Zucchini Cake | Sally’s Baking Addiction
This was contributed by Wendy A. Thank you!
From:
http://sallysbakingaddiction.com/chocolate-zucchini-cake/
Description
This super rich and moist chocolate zucchini cake is topped with milk chocolate fudge frosting- you won’t even taste the vegetables!
Ingredients
2 cups (250g) all-purpose flour (spoon & leveled)
3/4 cup (63g) unsweetened natural cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon espresso powder (optional)
1/2 teaspoon salt
1 cup (240ml) canola or vegetable oil
1 cup (200g) granulated sugar
3/4 cup (150g) packed light or dark brown sugar
4 large eggs, at room temperature
1/3 cup (80g) sour cream or plain yogurt, at room temperature
2 teaspoons pure vanilla extract
3 cups shredded zucchini (about 3 medium)*
1 cup (180g) semi-sweet chocolate chips
chocolate frosting or vanilla frosting
Instructions
Preheat oven to 350°F (177°C). Grease two 9×2 inch cake pans. (Make sure they’re at least 2 inches high, deep dish style.) Set aside.
Make the cake: Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl. In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until combined. Pour into dry ingredients and beat on medium speed until completely combined. Beat in the chocolate chips. Batter will be slightly thick.
Pour batter evenly into cake pans. Bake for around 25-32 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Pipe any leftover frosting on top. (I used Ateco #30 tip.) Decorate with chocolate sprinkles or mini chocolate chips if desired. Slice and serve.
Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.