The first experiment was inspired from a book called deceptively delicious. The base was a oatmeal cookie. To this recipe banana and zucchini puree were added in place of eggs. Cranberries were also a fantastic addition to this mixture. The cookies, when finished, were a bit reminiscent of zucchini bread but were AMAZING!
Local produce in community vegetable gardens is glorious this month. Zucchini, green beans, and crook neck yellow squash add color to the daily menu.
Color Red: Spaghetti with yellow squash, garlic and fresh basil was another recent culinary success.
Color Black: A delight and Beth's favorite this week, was banana bread with black berries and cauliflower puree! The challenge became guessing what ingredients were in the bread. Healthy food taste so good!
Color Brown: However, the peanut butter cookies were a bit too healthy. It was determined that quartering this recipe's sugar amount was a bit too drastic. The peanut butter bomb however good was "meant to be a cookie and therefore by definition should not be healthy."
Color Green: Bake squash was the inspiration for this dish. After cutting in half and baking an eight ball zucchini, the "guts" were then combined with tomatoes, garlic, onion, green pepper, olives, feta, one egg, fresh dill, salt and pepper. This was then spooned back into the center of the half domes and baked again. Completed it was a coloful DELIGHT!
Taste the colors of the rainbow... well, kinda, sorta.
