I visited my lovely cousin’s new-ish blog and discovered a great recipe for zucchini bread—one that had been tailored to be better on the sugar/insulin reaction side of things. I was inspired and made it gluten-free by using 2 cups of King Arthur Gluten-free All Purpose Flour (bless them) and a teaspoon of Xanthan Gum… I may have added a dash more baking powder too.

SUCCESS!

I had to use a bundt pan as I’ve not found the loaf pans in the unpacking-ness that continues to be the house*. The boys pretty much ate it out of the pan. Stunningly good. The carrots help with the GF-ness too, by adding just that much more moisture. mmmmm

So before your bumper crop of those delicious green cylinders makes you think, “Dear God, Make It Stop!” you may want to check out that recipe.

* * *

I also found myself inspired by the Washington Post cooking section. This was new. It’s been rawther nice to move back to a place with a substantial newspaper. I’d never lived with the Post before, but of course, I’d been ruined by having the NYTimes/Daily News, high/lowbrow options in Brooklyn. Haven’t found a lowbrow here, but I’ve found the DC version of the Village Voice. S’good!

Anyway. Washington Post does a lovely job with their cooking section, and a few weeks ago I experienced a perfect storm of roadside veggie stand (omg so good!) and Post recipeness. They posited a stunning turkey sandwich, I made a chard risotto, corn, and finished with fresh berries and vanilla ice cream. Here. Let me show you.

First, some luscious chard. Clean well to get the dirt off, chop roughly. Start risotto using broth with some good parm on deck.

Next, you set the onions a pickling (these were sweet onions from the roadside stand) and smash up some cherries.

The color isn’t off on the picture below. I picked the ripest, purplest cherries we had and used them. Once the air hit them they were this crazy deep wine color.

You’ll be adding stock to the risotto and stirring more than anything else, but towards the end of the process, toss the ubiquitous roadside corn in boiling water, add a handful of the Parmesan cheese to the risotto, and build the sandwiches. Don’t forget the ungodly good blackberries (pick your own!).

The sandwich is: good seedy mustard, smoked turkey, pickled onions, cherries, gouda, and I used Boston Butter lettuce.

STUNNING!

Visit the Washington Post link to get more recipes because if they’re even half as good as this, you’re going to love it all.

*it's not unpacking that's the problem. It's the Rubik's Cube that is the process. The place is small
and in order to put things away one generally has to move this there, that over there,
this here and THEN you can put things away. Fun!