Grilled Vegetables over Polenta

grilled_veggies

Last night the ladies took over the grill.  By which I mean my neighbor did all the heavy lifting and fire wielding tasks, and I chopped some veggies.  We wrapped them up in tortillas, topped with feta and avocado, for grilled veggie tacos.  In the winter, I’ll usually make a big batch of roasted veggies on the weekend.  Butternut squash, mushrooms and Brussels sprouts are the usual suspects.  These grilled vegetables must be their summer counterparts. These leftover grilled vegetables can be re-invented in so many ways.  Tonight I had them over polenta (cooked in roasted vegetable stock) with goat … Continue reading

Roasted Zucchini and Potato Tacos with Mole and Avocado (vegan and gluten-free)

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It’s Zucchini Chocolate Blog Party, take two!  Did you catch my first recipe, Mini Molten Chocolate Cakes? This recipe takes the blog party guidelines in a whole other direction.  I made a roasted veggie taco with zucchini and purple potatoes, covered in a homemade mole sauce and topped with avocado.  I had these on corn tortillas, making them both vegan and gluten-free.  I just cut the veggies into similar sized pieces, doused them in olive oil and sea salt, and roasted them in the oven at 400 degrees for ~45min.  I love the zucchini and purple potato combination, but mushrooms … Continue reading

Mini Molten Chocolate Cakes (with Zucchini)

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Shortly after I declared zucchini week, Victoria let me know via twitter that she was hosting a Zucchini and Chocolate Blog Party.  So I decided it was time to bring out the big guns and invite chocolate to the zucchini week party.  Since my sister also keeps a gluten free diet, I wanted to come up with a dessert that she could make too.  Plus, we’d recently been looking at gluten-free recipes for her, and they haven’t been totally accessible since her pantry is lacking in things like agar agar and xantham gum.  I wanted this dessert recipe to be … Continue reading

Zucchini Week: Zucchini Banana Muffins

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I love Justin’s Maple Almond Butter.  Love.  I buy the jars in three packs, and I always have some single serving squeeze packs with my granola bar stash.  I had two goals in mind when I came up with this recipe.  First, I wanted a recipe that used a TON of zucchini.  Recipes calling for 1/3 cup of shredded zucchini just aren’t solving my surplus zucchini situation.  I also wanted a muffin that wasn’t sweet on its own, since I knew I was just going to top it with Justin’s Maple Almond Butter.  If you’re not making these muffins intending … Continue reading

Zucchini Week: A Sneaky Green Take on Tamale Pie

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I managed to sneak zucchini into both the filling and the crust of this tamale pie.  I’d never even heard of (or imagined) a tamale pie, but thanks to the blog world I came across this version by Jenna of Eat, Live, Run and then I found this version by Mama Pea, who writes Peas and Thank You and just published a New York Times best selling cookbook!  So suddenly tamale pie was on my radar, and it seemed like the perfect vehicle for some more sneaky zucchini.  I had just made my own taco seasoning based off of a … Continue reading

Zucchini Week: Zucchini Garlic Rolls

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Zucchini week continues.  Baking with zucchini is a common way to sneak it into all sorts of things people like to eat.  There’s an infamous chocolate cake in my family.  My mom made a fantastic chocolate cake that my sister and I devoured.  Only later (I swear it was months later, but this story tends towards melodramatic) did we discover that our mom had tricked us and put vegetables in the dessert!  Who would do such a thing to a perfectly good chocolate cake?  I’ve since outgrown indignant, and I’ve come to be quite impressed with her craftiness.  This recipe … Continue reading

Zucchini Week: Zucchini Noodle Lasagna

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Our single zucchini plant is taking over the garden.  Looking back to when we first planted it, it’s hard to imagine that it has grown so much.  We’ve finally reached the stage that the plant and its leaves are so big that we have hidden zucchini.  Even though we try to check it carefully, we keep being greeted in the mornings by surprise zucchini that have managed to grow to the size of a toddler seemingly overnight.  Thanks to this phenomenon, I’m christening this week “Zucchini Week” here on B2B, where you’ll have the fun of seeing me try to … Continue reading

Cauliflower Macaroni and Cheese with Zucchini and Kale

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Pasta the night before a race is a tradition for me.  I know it’s a tradition for everyone, but I really look forward to the pasta the evening before a race.  Macaroni and cheese is one of my favorites.  My grandfather made an incredible macaroni and cheese with pounds of cheddar and stewed tomatoes and bread crumbs.  He made it most every time we visited.  It was incredible, but did I mention the pounds of cheddar?  Not super race friendly.  I’d seen Mark Bittman’s recipe for cauliflower macaroni and cheese all over the web recently, including on the Runners World … Continue reading