Recipes Under My Roof

Appetizers

Tomato Water

Tomato Skins

Crab, Corn & Avocado Cocktails

Pickled Radishes

Beverages

Cucumber Citrus Sparkler

Banana & Apple Zucchini Smoothie (from Incredible Smoothies)

Zucchini-tini  (I know, but just check it out for fun. From NOLA.com)

Tomato Water

Blueberry Bourbon

Tropical Smoothie (peach, strawberry, coconut & mango)

Breads

Malty Guinness Brown Bread

Blueberry Zucchini Bread (from Closet Cooking)

Fresh Zucchini Muffins (from Health.com)

Zucchini Current Scones (from Food 52)

Zucchini Bread (from 101 Cookbooks)

Chocolate Zucchini Bread (from Closet Cooking)

Breakfast

Out of this world granola bars

Roasted Apple, Cherry & Chocolate Chunk Scones

Nut Butters (Roasted Hazelnut Brown Butter Butter/Roasted Pecan & Sweet Swirl Molasses Butter/Roasted Cashew Maple Butter/Sweet Cashew Cream)

Blueberry Zucchini Bread (from Closet Cooking)

Soft Polenta w/ Zucchini & Poached Egg  (From Food 52)

Fresh Zucchini Muffins (from Health.com)

Eggs Florentine (from Emeril Lagasse, Jacques Pepin and Gourmet)

Arugula and Bacon quiche (from Bon Appetit)

Tropical Smoothie (peach, strawberry, coconut & mango)

Chocolate

Dark Chocolate Zucchini Cupcakes (from An Oregon Cottage)

Chocolate Zucchini Bread (from Closet Cooking)

Chocolate Zucchini Rum Cake (from Food 52)

Dark Chocolate Zucchini Brownies (from Weekly Greens)

Earth Balls (from The Whole Foods Market Cookbook)

Devil’s Food Cake with Chocolate Sour Cream Frosting

Single Malted Milk Chocolate Balls

Chicken

Wonton Cups filled w/ Asian Spiced Chicken

Let’s bronze a bird! Roast Chicken

Desserts

Eggnog Pie, Oh My!

Salted Dark Chocolate Espresso Cookies

Roasted Apple, Cherry & Chocolate Chunk Scones

Pumpkin Bread Pudding with Sweet Cream Bourbon Sauce

Gingery Spiced Cake with Sour Cherries & a Sour Cherry Glaze

Almond Lemon Yogurt Cake w/ Lemon Syrup & Glaze

Single Malted Milk Chocolate Balls

Banana and Oatmeal cookies

Itty Bitty One Bite S’mores

Sweet Zucchini Custard Pie (from Happy Valley Locavore)

Dark Chocolate Zucchini Cupcakes (from An Oregon Cottage)

Chocolate Zucchini Rum Cake (from Food 52)

Dark Chocolate Zucchini Brownies (from Weekly Greens)

Zucchini Nut Bread Cookie Sandwiches (from Martha Stewart)

Zucchini Bundt Cake w/ Orange Glaze (from Martha Stewart)

Blueberry, Raspberry, Blackberry Crisp

Raspberry and Coconut Crumb Bars (adapted from Smitten Kitchen)

Tropical Smoothie (peach, strawberry, coconut & mango)

Earth Balls (from The Whole Foods Market Cookbook)

Devil’s Food Cake with Chocolate Sour Cream Frosting

Grains

Zucchini Rice Gratin (from Smitten Kitchen)

Swiss Chard Farro Rolls with Roasted Red Pepper, Goat’s Cheese and Tomato Sauce

Asparagus, Chickpeas and Brown Rice with Lemon Tahini Dressing (from Weekly Greens)

The Best Lentil Salad, Ever (from My New Roots)

Super Sprouts – Magic Mung Beans

Meat

Zucchini Chili  (from Happy Valley Locavore)

Peat-smoked Short Ribs

Miscellaneous 

Tomatoe Powder (from My Earth Garden) or here (from You Grow Girl)

Searching for the Best Arugula Pesto Recipe, Making Arugula Pesto Cream Cheese Spread, and Discovering Arugula Pesto Pizza (from In My Kitchen Garden)

Kale Pecan Pesto

Pasta 

Raw Zucchini Pesto Pasta  (from Elle’s New England Kitchen)

Zucchini Strand Spaghetti (from Smitten Kitchen)

Farm Stand Stuffed Zucchini Squash (from Running with Tweezers)

Corn Macaroni with Asparagus, Fava Beans and Arugula Pesto (from vegalicious)

Penne with Turkey, Arugula, and Sun-Dried-Tomato Vinaigrette (from Food & Wine)

Salads

Julia Child;  The Vinaigrette.Greek-Style Zucchini Salad (from Closet Cooking)

Roasted Beet and Blood Orange Salad with Spicy Greens Recipe (from 101 Cookbooks)

The Best Lentil Salad, Ever (from My New Roots)

Seafood

Miso happy! Halibut in Miso Broth

Southern Spicy Shrimp & Grits

Shrimp and Zucchini Barley Risotto (from Health.com)

Crab, Corn & Avocado Cocktails

Side Dishes

Twice-Baked Sweet Potatoes with Bacon-Sesame Brittle

Octoberfest Appaloosa Beans

Zucchini Ribbons (from Food 52)

Zucchini Rice Gratin (from Smitten Kitchen)

Zucchini & Ricotta Galette (from Smitten Kitchen)

Summer Squash Lattice Tart  (from Martha Stewart)

Kolokithopita; Greek Zucchini Pie  (from Closet Cooking)

Zucchini Oven Chips (from Health.com)

Parmesan Crusted Baked Zucchini Sticks w/ Marinara Sauce  (from Closet Cooking)

Zucchini Frites w/ Lemon Basil Mayonnaise  (from Food 52)

Mediterranean Stuffed Zucchini (from Healthy Fellow)

Quick Zucchini Pickles (from 101 Cookbooks)

Pickled Radishes

Zucchini, Tomatillo & Ancho Chili Chutney (from Food 52)

The Best Lentil Salad, Ever (from My New Roots)

Super Sprouts – Magic Mung Beans

Snacks

Out of this world granola bars

Banana and Oatmeal cookies

Zucchini Oven Chips (from Health.com)

Parmesan Crusted Baked Zucchini Sticks w/ Marinara Sauce  (from Closet Cooking)

Zucchini Frites w/ Lemon Basil Mayonnaise  (from Food 52)

Zucchini Quesadillas (from Martha Sterwart)

Zucchini Current Scones (from Food 52)

Sriracha, Lime Zest & Parmesan Popcorn

Pickled Radishes

Tropical Smoothie (peach, strawberry, coconut & mango)

Earth Balls (from The Whole Foods Market Cookbook)

Knockout Nuts

Soup

Roasted Red Pepper Soup w/ Goat’s Cheese Medallions

Roasted Carrot & Sweet Curry Soup

Roast Zucchini Soup with Stilton (from SixCourseDinner.com)

Spinach and Zucchini Soup (from 101 Cookbooks)

Zucchini Nut Bread Cookie Sandwiches (from Martha Stewart)

Tomato Water

Nanna’s Beet Borscht

Vegetarian

Roasted Root Vegetables

Roasted Red Pepper Soup w/ Goat’s Cheese Medallions

Spinach & Romano Sformati

Octoberfest Appaloosa Beans 

Chickpea Crépes with Tomato, Chèvre, Corn, & Avocado

Nut Butters (Roasted Hazelnut Brown Butter Butter/Roasted Pecan & Sweet Swirl Molasses Butter/Roasted Cashew Maple Butter/Sweet Cashew Cream)

Tomato, Chard & Gruyere Casserole

Zucchini (A million ways to see it, cook it, make it, love it.)

Fresh Tomato Sauce

Nanna’s Beet Borscht

Swiss Chard Farro Rolls with Roasted Red Pepper, Goat’s Cheese and Tomato Sauce

Asparagus, Chickpeas and Brown Rice with Lemon Tahini Dressing (from Weekly Greens)

Roasted acorn squash and gorgonzola pizza topped with arugula (from Smitten Kitchen)

Meatless Monday: Roasted Beet and Arugula Sandwich with Green Olive Tapenade (from Whole Living)

The Best Lentil Salad, Ever (from My New Roots)

Super Sprouts – Magic Mung Beans

Kale Pecan Pesto

26 thoughts on “Recipes Under My Roof

  1. Shelley,

    Are you sure you didn’t teach at the CIA in a previous life? If you only would have told me, I could have accomplished my apprenticeship under you and saved $85,000. Escoffier would be pissed that you have accomplish a three star rating before he could.

    Keep cooking!

    Stosh 🙂

    • Ha! Okay, I suppose looking somewhat reminiscent to a long, green member of the vegetable kingdom is a step up from the other alternative, which would be peat–a giant lump of decomposing, decaying vegetation. Yes, a much brighter image, thank you.

    • Funny enough (funny enough to make me cry), I seem to be the only person on the face of the earth who cannot grow zucchini. But I take everyone else’s surpluses off their hands. Folks just put them on the side of the road at the end of their driveways with a sign that says, “Free to a good home.” I shamefully, but giddily oblige.

  2. I have never seen the word “zucchini” mentioned this many times in one document. There’s something going on here. You do realize you can cook without it too, right?

    LOVE your blog. I’m excited to try some of these recipes! You’ve got a new follower!

    • Ha! Yes, that was one hellish summer where we had zukes right up to our earballs. Learned my lesson from that one.
      Thanks so much for reading, and I sincerely hope you’ve not gone off that particular veg. Cheers to you! 😉

  3. This is quite the treasure trove. I became a vegetarian about nine months ago, so I’m always on the lookout for good meatless dinner ideas. Next time I’m home and have access to a kitchen, I’ll have to come back here for some inspiration. By the way, pesto is one of the things I’ve learned to make from scratch since going veg, and it has never occurred to me to get creative and substitute the traditional pine nuts with pecans (or any other type of nut).

    • Oh yes, creativity in the most wonky of ways is a character trait I try to develop to the point of absurdity. Here’s why: As a writer one tends to attend the lectures of anyone who’s had success on the path before them. I heard Bruce Coville at a conference a few years ago. He said, “When looking for the direction of where your story should head, write down the first twenty things that come into your mind as possibilities. Then crumple up the paper and start over. Number twenty-one is what you should probably go with. It’ll be fresh and unexplored.”
      So that’s always been my theme. Don’t do anything “regular.”
      🙂
      Glad you found some of the recipes enticing. I hope they’ll prove tasty too!

Don't hold back ... Hail and Speak!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s