Chocolate Zucchini Bread Pudding

Eating your vegetables has never looked this good!

Moist forkfuls of chocolate zucchini bread pudding served warm with a scoop of ice cream, some chocolate syrup and some pecan chips.  Oh yes...bring on the zucchini!

  

Ingredients:

1/ 1/2 cup flour

1/4 cup unsweetened cocoa powder

1 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1/2 cup vegetable oil

3/4 cup heavy cream

1 cup shredded zucchini

1 egg

1 tsp vanilla extract

1/4 cup shredded coconut

nonstick spray

Directions:
Preheat oven to 350 degrees.  Spray a muffin pan with nonstick spray.  Mix together flour, unsweetened cocoa powder, sugar, baking powder, baking soda, salt and coconut.  Add oil, heavy cream, egg and vanilla extract.  When blended, stir in shredded zucchini.  Spoon batter into prepared muffin pan.  Bake at 350 degrees for 18-20 minutes.  Remove and let cool.  Crumble half of the muffins.  Save the other half for breakfast.

Ingredients for bread pudding:

2 eggs

1 cup milk

1/4 cup granulated sugar

1 tsp vanilla extract

1/2 cup pecan chips

butter

chocolate syrup

Directions:

Preheat oven to 350 degrees.  Butter the insides of 4 ramekins.  Place the chocolate zucchini crumbled muffins into each ramekin.  In a bowl, beat together eggs, milk, granulated sugar and vanilla extract.  Pour carefully into each ramekin.  

Top each with pecan chips.  Place into a 350 degree oven and bake for 30-35 minutes.  Cool 10-15 minutes before removing from ramekins.  Serve warm with ice cream and chocolate syrup.

Chocolate Zucchini Bread Pudding printable recipe

Mamma always said to eat your veggies!

Celebrate the little things that make life sweet,

Christine

Linking up with my favorite bloggers!

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Farm to Table Restaurants

It's time for another fieldtrip!

That's what summer is all about:  exploring your world.

I love, and I bet you do to, going to restaurants that have their own gardens or source a lot of their ingredients from local, organic farmers.   Over the summer we traveled to the beach.  It's 2 long days to and fro, so to break up the drive we stopped at a restaurant with their own garden.  Talk about a great way to break up a long drive!  So, we are going on a fieldtrip!  

Let me tell you all about this place.

Firefly Grill is located in Effingham, Illinois, about 3 hours south of Chicago.  A perfect respite on our long drive.  What is great about this restaurant and many other farm to table restaurants, is that it is organic...no herbicides or pesticides.  Many of the ingredients they grow themselves, right next to the restaurant.  The rest?  Locally sourced farmers join the team.  An open viewing kitchen is part of the dining area, they compost and use the pond to irrigate their gardens...I could go on and on.   Firefly is exactly what a farm to table restaurant looks like!

The structure itself is even made of recycled steel and reclaimed barn wood.

Right outside is the garden!

We even got a tour of the garden...shhh...the gardener let us sample too!

He talked about how the chef creates recipes to serve based on what the garden is producing and what can be found from local farmers.  Quite the operation!

The food was amazing!  Talk about seasonal simplicity!

We tried Garden Squash Blossoms.  These were tempura fried squash flowers stuffed with herbed goat cheese and a chili lime aioli.  I have never had this before and can't wait to try it next year.  I missed the blossoms this year.  Who knew they were edible and incredibly good! Totally part of my garden to table plans at my house next year.

My husband had a meatloaf sandwich made from grass fed beef from a local farm.

I had  a goat cheese and mushroom pizza made with Fontina cheese, goat cheese, truffles and Portabella mushrooms.  It was so good.  Since the cheeses came from local farmers and the mushrooms were grown right out back, I can't describe to you just how fresh and flavorful this all tasted.

I know what you are thinking.  I don't live anywhere near that restaurant.  That's ok.  My point is to seek out those farm to table restaurants in your area or while you are traveling.  You will never be disappointed by the freshness, quality and underlying purpose farm to table restaurants have.  They are all about fresh sustainable food.  

And...if you travels ever take you near Effingham, Illinois...definitely make Firefly Grill a stop.

Celebrate the little things that make life sweet,

Christine

Follow A Sprinkle of This and That's board Farmer's Market Recipes on Pinterest.

Tomato Zucchini Pie

I have been wandering around my garden and finding lots of goodies to harvest.
This time I used them in this savory pie!

Full of all that nutrition, each and every bite has zucchini, tomato and some yellow squash.

Only 8 ingredients!  That is totally noteworthy!

The flavors are amazing!  It all starts with a prepared pie crust then just layer in the veggies and top with a garlic mayo before baking in the oven.  The aroma while baking is incredible!

Ingredients:

1 prepared, refrigerated pie crust

1 zucchini, sliced thinly

1 yellow squash, sliced thinly

1 large beefsteak tomato, sliced thinly

1/2 cup mayo

1/4 cup Parmesan cheese, grated

1 tsp minced garlic

1/8 tsp fresh ground pepper

Directions:

Preheat oven to 375 degrees.  In a prepared, refrigerated pie crust, layer thin slices of zucchini followed by thin slices of yellow squash and finally, layer on thin slices of beefsteak tomato.  In a small bowl, mix mayo, grated Parmesan cheese. minced garlic and fresh ground pepper.  Once mixed well, spread on top of pie.  Bake in a 375 degree oven for 25 minutes.  Let cool slightly before slicing.  Serve warm and store any remaining slices in refrigerator.

Tomato Zucchini Pie printable recipe

I could eat slice after slice!  Just imagine all that veggie power!

Head out into your garden...or your neighbor's (ha ha)...or the farmer's market to grab some of summer's reward!

Celebrate the little things that make life sweet,
Christine

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Green City Market

The Green City Market in Lincoln Park, Chicago has been on my bucket list for quite awhile.

There is a local farmer's market in my neck of the woods, but the one in the city is like the queen of farmer's markets.  It runs twice a week outside from May through September, so really there should have been no excuse to get down there!  The rest of the year it is inside.  Well, this past Saturday we decided to make a visit to the Lincoln Park Zoo and check out the market.  Oh my gosh!  It's my new favorite market and will be worth many, many future visits!

Pack your reusable bags and a big appetite!  Whether you live in the 'burbs or are in town for a visit, here's a fabulous foodie experience you need to take in the big city!  Green City Market is located just outside of the Lincoln Park Zoo at the Southwest end.  Just a train and bus ride away or drive down and park in the parking lot for the zoo so you can spend the day in this area of the city.

We parked in the zoo parking area and walked to the market.  Is that beautiful or what?  Surrounded by big city life, yet in the peacefulness of the park!

Let me tell you a little about the Green City Market...

Their vision statement says it all, "Green City Market is a nationally recognized marketplace model for distributing, promoting and educating about local sustainably-grown food."  The market is full of seasonable produce from locally grown farms.  Each booth has a bio about the farm and it's location from the city.  You would think that would be enough, but no...there's more...so much more.  I told you to bring a huge appetite.  Booths with fresh pastries, breads and even a crepe making booth.  Let my pictures do the talking.

Veggies to fruit...yum!

But this is what really got my heart beating faster...

I think I could've had one of everything!

And then there was the crepe making booth...Abby's Crepes.

A peach and blueberry crumble crepe and a caramel crepe.  Breakfast!!!

There are many booths with prepared food as well as all the booths with organic produce.  Everyone is extremely knowledgeable about their product, so ask questions!

There's more... 

Green City Market also schedules chef demonstrations and "talks."  On our visit, Ina Pinkney of the famed Ina's restaurant in Chicago did a chef demo.  She is known as the breakfast queen and cooks simple recipes.  Who knew how funny she could be? 

She whipped up a Whole Wheat Apricot Cake that is just perfect for what is in season.  I'll post her recipe at the bottom.  It was so easy, yet tasted super yummy.  The recipe really allows the apricot flavor to come through.

What a fabulous morning at Green City Market.  Make sure to click the link to learn more.  Breakfast was satisfied and off for some exploring at the zoo before needing more food!  I have a suggestion!  Of course, right?  Check out Basil Leaf Cafe just a few blocks away on Clark Street.  Wonderful food, atmosphere and service.  A quiet, pretty restaurant where 98% of the menu is gluten free!

A spring mix berry salad with a light honey vinaigrette with a flavored water hit the spot!

Always fun to be in Chicago!  Now you have a event to check out too.

Celebrate the little things that make life sweet,

Christine

Looking for other ideas when in Chicago?  Check out where I like to go!

Follow A Sprinkle of This and That's board Chicagoland Hang-outs on Pinterest.

Ina Pinkney's Whole Wheat Apricot Cake

Ingredients:

1 stick unsalted butter

1 1/2 lbs apricots, pitted and sliced

1 1/4 cups plus 2 Tbsp whole wheat flour

1/2 Tbsp baking powder

1/2 tsp salt

1/2 cup plus 2 Tbsp sugar

1 tsp vanilla

1 egg

1/2 cup milk

powdered sugar for dusting

Directions:

Preheat oven to 400 degrees.  Lightly grease a 9 x 13" pan.  Place the apricot slices in a bowl and gently toss with 2 Tbsp whole wheat flour.  In a separate bowl, combine the remaining flour with the baking powder and salt.

In another bowl, beat together butter, sugar and vanilla until combined.  Add the egg and beat until thoroughly combined.  Add half the flour mixture to the egg/butter mixture.  Pour in the milk and continue beating.  Then, add the remaining flour mixture.  Scrape the dough into the prepared pan, smoothing the top.  Scatter the apricots on top. 

Sprinkle with the 2 Tbsp sugar.  Bake at 400 degrees for 35-40 minutes.  Cool and dust with powdered sugar.

printable recipe

Garden Frittata

I love this time of year when my own garden and farmer's markets are full of delicious"ness."

When I was in Florida at the beach, the farmer's market had tomatoes, coconuts, papayas and whoopie pies...ok, whoopie pies aren't fresh produce but they were AMAZING!  My own garden has been producing tomatoes, zucchini and banana peppers.  On Saturday I plan on heading down to the Green City Market in Chicago and I can't wait to see what they offer.  But back in my own garden, I put that zucchini to good use into mini Garden Frittatas.

Each Garden Frittata is packed!

Layers of zucchini, tomatoes and onions!  An AMAZING flavor combo for a brunch, lunch or even a light dinner.  I love how the goat cheese adds an additional layer of flavor.  

Each forkful is a garden delight!

Ingredients:

1 Tbsp butter

1 small zucchini, sliced thinly

1 small yellow squash, sliced thinly

4 slices or red onion

1 beefsteak tomato, sliced thinly

3 eggs

1/2 cup milk

dash of salt and pepper

1/2 cup shredded mozzarella

2 ounces goat cheese

1/4 cup chopped green onions

Directions:

Preheat oven to 375 degrees.  Butter 4 ramekins with butter.  Layer zucchini, then squash 2 times.  Top with a slice of red onion.  Divide up shredded mozzarella and goat cheese among each ramekin, sprinkling on top of the red onion.  In a small bowl, whisk eggs, milk, salt and pepper.  Carefully pour over the top of each ramekin.  Top with slice of tomato. 

Bake the frittatas at 375 degrees for 25 minutes.  Remove from oven and let sit 15 minutes before removing from ramekin.  To remove, run a knife along the edge of each.  Put a plate on top of the ramekin and flip over.  Gently lift off the ramekin.  Top each Garden Frittata with chopped green onions.  

Garden Frittata printable recipe

Now that's what I am talking about!

Summer at it's best!

Celebrate the little things that make life sweet,

Christine

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Zucchini Bruschetta

Yesterday I mentioned that I had been out in the garden cleaning up weeds when I discovered tomatoes.  Not only were tomatoes found, but a zucchini was hiding in there too.  It's gigantic!

So, I though I would hop down Memory Lane, this Monday, and re-share one of my favorite ways to use zucchini.

Straight from the garden to your table.  Zucchini Bruschetta can be used as a refreshing appetizer or as a light lunch.  Ribbons of zucchini sitting on top of goat cheese topped crostinis.  Just add some sun dried tomato on top.  Talk about a flavor packed crostini!

Toasted crostini...

creamy goat cheese...

ribbons of refreshing zucchini...

topped with the zing of chopped sun dried tomatoes.  The ordinary taken to the extraordinary!

Ingredients:

1 loaf  Italian bread, sliced in 1/2" slices

1 medium sized zucchini 

1 8oz goat cheese

1 jar sun dried tomatoes, chopped

sea salt

Directions:

Preheat oven to 350 degrees.  Place each slide of bread, face down, onto a baking sheet.  Bake at 350 degrees for 4-5 minutes or until crispy.  Remove from oven.  Meanwhile, use a peeler to create ribbons of zucchini.  On each slice of toasted bread, spread on some goat cheese.  Top the goat cheese with ribbons of zucchini and chopped sun dried tomato.  Sprinkle each with some sea salt.

Zucchini Bruschetta printable recipe

Gotta check this recipe out!

Go peek into your garden and see what you find.

Celebrate the little things that make life sweet,

Christine

Places I am going to party!

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