Refreshing Summer Veggies

Uncooked veggies are not usually a favorite of mine.  I eat green salads but rarely enjoy them.  I’m not really much of a cold sandwich girl either.  So I was a bit nervous about this dish but it sounded so refreshing, I made it for the family Sunday dinner.

Turns out, raw veggies can surprise you.

No Cook Summer Vegetables

Adapted from Sweet Peas and Pumpkins

4-5 cups diced vegetables (I used about 2 ears of corn, straight off the cob–no need to boil, 2 yellow squash,
and a cucumber.  But you could also use zucchini, sweet peas, or even thawed frozen green beans)
2 tablespoons fresh basil, chopped
1/2 cup mozzarella, monterey jack or cheddar, cut into 1/4 inch cubes
1 tablespoon olive oil
1 tablespoon flavored clear vinegar (ex: white wine, tarragon, or cider)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Combine vegetables, onion, basil and mozzarella in a medium or large bowl.

Add the oil, vinegar, salt and pepper. Stir well.

Let sit for at least one hour before serving. The vinegar in the dressing “cooks” the vegetables a bit
and they are soft to eat.

This is a nutritious way to eat these veggies, and you dont have to turn the stove on to prepare it!


The disappearing zucchini…..bread

The zucchinis have started piling up in the fridge, so I knew it was time for some zucchini bread!  I was planning to freeze a loaf since I seeeeem to be the one who eats the majority of the goodies I make.  However, two loaves of this bread are already gone!  And would have been gone sooner if the kids had their way.  Just don’t tell them about the GREEN vegetable in there!

Fab Zucchini bread

  •              3 cups all-purpose flour
  •              1 teaspoon salt
  •              1 teaspoon baking soda
  •              1 teaspoon baking powder
  •              3 teaspoons ground cinnamon
  •              3 eggs
  •              1/2 cup vegetable oil
  •              1/2 cup applesauce
  •               1 1/2 cups white sugar
  •               1/2 cup brown sugar
  •                3 teaspoons vanilla extract
  •                2-3 cups grated zucchini


  1.                     Grease and flour two 8 x 4 inch pans.  Preheat oven to 325 degrees F (165 degrees C).
  2.                     Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3.                     Beat eggs, oil, vanilla, and sugar together in a large bowl.  Add sifted ingredients to the creamed mixture, and beat well.  Stir in zucchini until well combined.  Pour batter into prepared pans.
  4.                     Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean.