Asian Pickled Zucchini & Carrots

My youngest son Sam and I planted two zucchini plants in our garden this year and they've yielded a bumper crop of large, hearty squash. We're down to just one plant now – thanks to an attack of squash beetles – yet as I write there are several tiny zucchini making their way into the world.

Now that I've made many of my usual zucchini recipes, I decided to use some for pickles. The results are surprisingly good. I removed the seeds (because they were quite large) and cut the squash into sticks.

Carrots add color and variety. And the zucchini stayed firm and crunchy, absorbing the pickling flavor well – just like a cucumber.

Mangia! Mangia!
Andrea

Asian Pickled Zucchini & Carrots
Inspired by a recipe from McCormick

2 medium-large zucchini, seeded and cut into sticks
4-5 carrots, peeled and cut into sticks
2 cups water
1 1/2 cups white vinegar
1 cup rice vinegar
1/2 cup sugar
2 tablespoons salt
2 teaspoons Korean style red pepper flakes (Gochugaru)
2 teaspoons minced garlic
1 teaspoon ground ginger
1 teaspoon minced onions

Place cut vegetables in a large glass bowl or a 9 x 13 inch glass dish. Set aside.

Add water, vinegars, spices, sugar and salt to a large saucepan. Bring to a boil over medium-high heat. Then reduce heat and simmer for 5 minutes.

Pour liquid spice mixture over vegetables in bowl and let sit until everything cools to room temperature.

Place vegetables into canning jars. Then fill jars with pickling liquid, leaving 1/2 inch at top of jar. Top with lids and bands and refrigerate. Let sit in fridge for 3 weeks before eating for best flavor and crunch.

Our zucchini plants earlier this summer.

Garden Zucchini Tomato Bake

My boys and I just returned from a visit to New York to see my family. When we got home we found 4 giant zucchini and many Roma tomatoes ready to eat from our garden.

Nothing tastes quite as good as a fresh tomato, IMO. And as I've shared here before, I love zucchini for its versatility in everything from baked goods to side dishes.

I threw together this combo because it was easy and quick and we had all the ingredients on hand. How do you do zucchini?

Mangia! Mangia!
Andrea

Garden Zucchini Tomato Bake

1 large zucchini (about 2 pounds), thinly sliced into rounds
6 medium Roma tomatoes, thinly sliced into rounds
6 tablespoons bread crumbs, divided
1 cup shredded mozzarella cheese, divided
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup shredded Parmesan cheese
Fresh ground pepper
1 bunch fresh basil leaves, thinly sliced

Preheat oven to 400 degrees. Generously spray bottom and sides of a 9 x 13 inch baking pan.

In a small bowl, mix garlic powder, dried basil and dried oregano. Set aside.

Place slices of zucchini in bottom of pan. Top with tomato slices. Sprinkle with 2 tablespoons bread crumbs and 1/4 cup mozzarella cheese. Sprinkle with 1 teaspoon of seasoning mixture.

Repeat steps to make 2 more layers. To top the last layer, use 1/2 cup mozzarella cheese, then add Parmesan cheese. Finish with a sprinkle of fresh ground pepper.

Cover with foil and bake for 20 to 25 minutes, or until vegetables soften. Remove foil and bake for another 10 to 15 minutes, or until cheese is melted and slightly browned on top.

Let cool and slice to serve. Top with fresh basil. Yum!

Zucchini Bites

It's that time of year when fresh zucchini is still plentiful. When my farmer's market had one of these giant vegetables for just $1, I could not pass it up.

My boys may disagree, but I think zucchini is one of the hardest-working veggies out there. You can use it in so many different recipes, like side dishes such as a simple saute or Zucchini Rice. And you can bake with it for super moist Zucchini Chocolate Cake or Zucchini-Blueberry Bread.

One thing I'd never done with zucchini is wring it out in a towel to squeeze out the moisture before using it in a recipe. Wowza. The process adds just a few extra minutes and it's a great way to get your kids involved in helping out.

Removing the zucchini's extra water led to these amazingly light and fluffy veggie bites. In fact, these will likely replace my go-to Zucchini Pancakes.

I'll be making this recipe again because it is so versatile. You can easily change up the herbs and cheese for variety.

Mangia! Mangia!
Andrea

Zucchini Bites
Inspired by this recipe from Mel's Kitchen Cafe

1 1/2 cups packed, shredded zucchini
1 large egg
3/4 cup shredded cheddar cheese
1/4 cup bread crumbs
1/4 cup chopped fresh cilantro
1/4 cup finely chopped white or yellow onion
1 bunch green onions, diced
Salt and pepper

Preheat oven to 425 degrees. Line a baking sheet with parchment paper lightly coated with cooking spray.

Place the shredded zucchini in a clean dish towel and fold up the edges of the towel. Holding the towel pouch over the sink, twist and squeeze the zucchini and towel to wring out as much excess water as possible. You want the zucchini to be almost dry.

Place zucchini in medium bowl and add remaining ingredients. Mix until combined. If mixture is too wet, add a tablespoon to two of bread crumbs or flour.

Scoop up rounded tablespoons and drop onto prepared baking sheet. Gently flatten mounds with the back of a spoon.

Bake for 15 to 20 minutes, or until the edges are golden brown and the tops are browned in spots.

Remove from oven and let cool for a few minutes before serving. Goes well with plain Greek yogurt or ranch dressing.

Garlic Shrimp & Lemon Spiral Zucchini

We try to eat seafood once a week at my house, and while it doesn't always happen, we most often turn to shrimp because it cooks up so quickly.

I made this dinner from a recent Williams Sonoma mailer. Since I knew my boys would not even try  a lemon cream sauce, I used zucchini noodles instead of pasta. The husband and I are trying to cut back on the carbs. (My boys ate the shrimp with pasta and jarred tomato sauce.)

The end result was very tasty -- but you do need to eat this right away, as it will get a bit soggy as the zucchini sits.

Mangia! Mangia!
Andrea

Garlic Shrimp & Lemon Spiral Zucchini
Inspired by Williams Sonoma

2 pounds shrimp, peeled and deveined
Salt and pepper
5 garlic cloves, minced
2 tablespoons olive oil
3 medium zucchini, spiraled, or thinly sliced with a vegetable peeler or mandolin
1 bell pepper julienned
8 tablespoons unsalted butter
3 shallots, minced
1/3 cup, plus 2 tablespoons white wine
Zest and juice of 1 large lemon, plus more to taste
Pinch red pepper flakes
1/2 cup heavy cream
Fresh basil leaves, sliced, for garnish

Heat oven to 400 degrees.

Toss shrimp, salt, pepper, garlic and olive oil in a bowl. Refrigerate while you make the sauce and cook the zucchini.

Use a spiralizer, mandolin or a vegetable peeler to turn your zucchini into noodles. Set aside, along with sliced pepper.

Melt 4 tablespoons butter in a large skillet. Add shallots and saute about 5 minutes. Add wine, lemon zest and juice, remaining butter and red pepper flakes. Bring to a simmer and add cream. Reduce heat to low and cook until fragrant, about 5 more minutes. Keep warm.

Place shrimp on a baking sheet and cook in oven until pink, between 5 to 10 minutes. Remove from oven and set aside.

Meanwhile, cook zucchini noodles and pepper strips in boiling water for 2 minutes. Remove to colander and drain well. Gently squeeze excess water from zucchini.

Add zucchini and peppers to lemon cream sauce, gently toss to coat. Top with shrimp and basil. Season with more lemon juice, salt and pepper to taste.

Banana Zucchini Toddler Muffins

Elaine is eight months old, and she loves eating solid food. (Insert the cliche...she's growing up so fast!! Sniffle.) I've been making some purees, buying some jarred baby food, and feeding her bits from the table. I'm trying to keep it low pressure and fun for all of us.

Elaine is much more into self-feeding than Danny was. It's still pretty tricky for her to get food into her mouth, but she's persistent! I've been trying to figure out healthy foods that are easy for her to eat herself...things that aren't too slippery or crunchy. It dawned on me that muffins might be just the ticket. She can hold them in her little fists and chomp them up with her two tiny teeth.

My pal Therese directed me to her favorite healthy toddler muffin recipe that was full of fruit and veggies. I tweaked it a little, and I was thrilled with the results. So were my kids.

Let's get cooking!
Erin

P.S. Want more baby food recipes? Check out this post about some of my favorite homemade purees, including sweet potato and chicken baby food.

Banana Zucchini Toddler Muffins
Adapted from A Song of Sixpence
Makes about 28 mini muffins

1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1/4 cup brown sugar*
2 very ripe bananas, mashed
2 eggs
1 teaspoon vanilla extract
3 zucchini, shredded
1 cup flour
1/4 cup chia seeds
1/4 cup quick oats
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Preheat oven to 375 degrees. Grease a mini muffin pan and set aside.

Stir together oil, applesauce, brown sugar, bananas, eggs, and vanilla extract until combined. Stir in zucchini.

In a separate bowl, whisk together flour, chia seeds, oats, baking soda, cinnamon, and salt. Stir the wet ingredients into the dry ingredients.

Fill mini muffin cups with batter. (I filled mine almost to the top.) Bake for about 15-17 minutes, until muffins spring back when touched and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely.

*This is not a lot of sugar, so these muffins have just a hint of sweetness. This is perfect for the baby, but just know that this isn't your standard sweet muffin. If you're looking for that, you might want to check out Coconut Carrot Muffins or Blueberry Zucchini Bread.

Crispy Parmesan Zucchini Spears

The ladies of Hot Dinner Happy Home clearly have zucchini on the brain. Last week, Andrea posted these tasty Zucchini Pancakes, and today I'm sharing a recipe for Crispy Parmesan Zucchini Spears.

With a cheesy, crisp crust, these veggie spears will trick you (and your unsuspecting family) into thinking you're eating a decadent side dish. But feel free to have an extra brownie for dessert, because these Zucchini Spears are as healthy as they are delicious. Zucchini cancels out brownie, right? That's what I keep telling myself.

Let's get cooking!
Erin

Crispy Parmesan Zucchini Spears
Adapted from these Asparagus Fries

3 small zucchini, cut into spears 1/2" wide by 2" long
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons shredded Parmesan cheese
1 tablespoon bread crumbs

Preheat oven to 425 degrees. Toss zucchini with oil, salt, pepper, Parmesan cheese, and bread crumbs. You may need to press the mixture onto the zucchini to make sure it sticks. Place zucchini in a single layer on a large, rimmed baking dish. Bake for 12-15 minutes, flipping carefully halfway through baking, until zucchini is dark golden brown.

Zucchini Pancakes

Yes, I'm using zucchini in yet another recipe. The prolific vegetable is the ideal blank slate or accompaniment for so many meals, as evidenced by it's frequent appearance in our happy homes.

Zucchini's mild taste and Mom-approved nutritional value make it a great food for healthy eaters.

One medium zucchini with its skin provides about 7 grams of carbohydrates, including 2 grams from dietary fiber and 3 grams from sugars. It also has 2 grams of protein and lots of vitamins and minerals, such as potassium.

Some of my favorites? Blueberry Zucchini Bread and Zucchini Rice. And of course these tasty pancakes. I try to use as little flour as possible so that the zucchini takes charge.

These savory bites are just the thing when you need a vegetarian main course or a fun side dish.

And who can say no to pancakes served up with a dollop of sour cream?

Mangia! Mangia!
Andrea

Zucchini Pancakes

2 medium zucchini, shredded
2 teaspoons salt, divided
1 large egg
1/2 a yellow or white onion, finely chopped (or use 1 bunch green onions, finely sliced)
1/2 cup to 3/4 cup of cheddar cheese
1/2 teaspoon nutmeg
1 teaspoon ground black pepper
4 to 6 tablespoons flour (white, whole wheat or gluten free)
Several tablespoons olive oil or canola oil
Several tablespoons butter

Place zucchini in a strainer and sprinkle with 1 teaspoon salt. Let drain for about 10 minutes. Press with wooden spoon to squeeze out moisture.

Whisk egg in a bowl. Add zucchini, onion, cheese, nutmeg, pepper and flour. Mix until well combined. If the batter is too wet, add another tablespoon of flour.

Now you're ready to fry up your fritters — in batches.

Heat 1 tablespoon oil and 1 tablespoon butter in a 10-inch or 12-inch skillet (cast iron works well here) until hot. Drop heaping tablespoons of zucchini batter (about 1/4 cup) into skillet and flatten just a little with a spatula.

Cook for 4 to 5 minutes on each side, or until browned. Transfer pancakes to a plate lined with paper towels.

Wipe out skillet if needed and repeat the cooking process until you've used up all of the batter.

Serve with sour cream.

Zucchini pancakes freeze really well. After thawing you can reheat them in the oven. Place on a cookie sheet and broil for 1 or 2 minutes.

Chocolate Zucchini Cake

My mom used to make this cake when I was a kid and my brother and sister and I could not stop eating it. Super moist and chocolate-y, this is now a favorite snack or dessert at my house, too.

The chocolate hides all the zucchini inside, so it's a nice way to get the kids to eat extra vegetables. (And just like the Blueberry Zucchini Bread, you won't taste the squash.) The cloves add something a little unexpected to the taste.

I like to use a 9 x 13 pan and cut it into brownie-sized pieces. But you can easily use a bundt pan or muffin tins with this batter. Just adjust the baking time accordingly.

If there are any leftovers, this cake freezes perfectly.

Mangia! Mangia!
Andrea

Chocolate Zucchini Cake
Inspired by my Mom

2 cups all purpose flour (or 1 cup all purpose and 1 cup whole wheat flour)
1 cup white sugar or Splenda
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 eggs
1 cup applesauce
1/2 cup vegetable oil
3 cups grated zucchini
1 cup chocolate chips
1/2 cup mini chocolate chips

Preheat over to 350 degrees. Grease and flour a 9x13x2 inch pan.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, salt, cinnamon and cloves. Add the eggs and oil and mix until everything is well combined.

Add zucchini, stirring well. Fold in chocolate chips.

Pour batter into pan. Sprinkle top with mini chocolate chips.

Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the cake comes out clean.

Let cake cool in pan on a wire rack before cutting. Garnish with raspberries or strawberries.

As you can see in the photo above, this cake remains very moist.

Blueberry Zucchini Bread

Last summer I joined a CSA (community supported agriculture) co-op and in August and September, we were inundated with all kinds of squash.

Lorna and Dale, the owners of Bompa's Farm, shared lots of ideas for how to use up the vegetable and I came across even more on the web. I used zucchini, white, yellow and patty pan squash in casseroles and sliced up raw to dip into hummus. I stuffed, sautéed, roasted and baked them into all sorts of deliciousness.

One of my favorites is this quick bread, which tastes super with zucchini, yellow squash or both. It is super moist and each bite delivers a burst of blueberry flavor.

This year, I'm buying my zucchini and squash at the local grocery store. Lorna and Dale sold their Central Illinois farm and moved out west to be closer to family. I didn't know them long, but they made a big impression on us. Lorna and Dale taught my boys about where food really comes from and what it takes to grow vegetables (i.e. broken legs and hail storms don't mean the work stops!) And if their gentle giant of a dog Solomon hadn't taken such a liking to my Sam, I never would have taken home one of his pups.

Now I think of Lorna and Dale when I watch Trixie (our puppy,) Max and Sam running around outside, and whenever I bake this treat.

Mangia! Mangia!
Andrea

Blueberry Zucchini Bread
Inspired by Allrecipes.com

3 eggs

Part of my CSA squash haul.

1/2 cup unsweetened applesauce
1/2 cup vegetable oil
3 teaspoons vanilla
1 cup Splenda (or white sugar)
2 cups shredded or grated zucchini, yellow or white squash
3 cups all purpose flour (or use 1 1/2 cups white and 1 1/2 cups whole wheat)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
1 pint fresh blueberries

(Note: I recommend doubling the recipe. I usually do, so that I have some extra loaves on hand or in the freezer when I need a treat for family or friends.)

Preheat oven to 350 degrees. Arrange over racks to be in the middle of the oven. Lightly grease 2 to 3 loaf pans, depending on the size you are using. I use pans that are either 9 x 5 x 2 1/2 inches or 8 1/2 x 4 1/2 x 2 1/2 inches. You can also use mini loaf pans or make muffins.

In a large bowl, whisk or beat together the eggs, applesauce, oil, vanilla and Splenda or sugar. Stir in the zucchini and/or yellow or white squash with a spoon.

In a separate bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. Add half of flour mixture to the wet ingredients and stir with spoon or beat with mixer. Add remaining flour and stir well with spoon or beat with mixer until everything is combined.

Gently fold in the blueberries.

Fill prepared loaf pans with batter. Bake for about 50 minutes or until toothpick inserted into middle of loaves comes out clean. Cool on wire racks for at least 30 minutes.

Slice and enjoy. Goes great with coffee.

That's our "puppy" Trixie. She's a farm girl at heart. She likes this bread too, if she's tricky enough to snag a piece!

Zucchini Rice

I found Zucchini Rice on Pinterest forever ago, and I'm kicking myself for not trying this simple and delicious recipe sooner. It's incredibly flavorful, but still versatile enough to pair with just about anything. Pork chops, grilled steak, teriyaki salmon...My friends, you have found your side dish.

In addition to being tasty, Zucchini Rice is healthy! It's the perfect way to sneak an extra veggie into your meal. Your kids might not even know they're eating zucchini. And I won't tell them. Your secret's safe here, folks.

Let's get cooking!
Erin

Zucchini Rice
Adapted from: Dishing with Leslie
Serves: 6

1 tablespoon butter
1 cup rice
2 cups chicken broth or vegetable broth
1/2 cup shredded Parmesan cheese
1 large zucchini, grated (about 2 1/2 cups)
Salt and pepper

Melt butter in a large skillet over medium. Stir in rice and allow it to toast until golden brown, about 5 minutes, stirring occasionally. Stir in broth and bring to a boil. Reduce heat to low, cover, and allow rice to cook until tender, about 15-20 minutes. (It's okay if the liquid isn't totally absorbed. Just make sure the rice is tender.)

Stir in Parmesan, grated zucchini, and salt and pepper to taste. Cover skillet and allow to sit for 5 more minutes. Stir again and serve.

Sauteed Zucchini with Corn

We've been talking about supermarket shortcuts quite a bit lately, and today's post is no exception. As busy moms, Amy, Andrea, and I are always looking for ways to shave five minutes off dinner prep time so we can spend more time with our husbands, kids, or Mint Juleps.

I know it's summer, and corn on the cob is popping up at farmers markets and it's darn cheap at the grocery store. But sometimes my kid wants to snuggle while I make dinner, and wielding a sharp knife with a squirmy toddler on my hip just isn't the best choice. Or, let's be honest, maybe I'm feeling hangry and my growling stomach can't wait for me to cut kernels off the cob. And that's when I turn to frozen corn.

A note about my new favorite frozen corn: the other day, my boy and I were shopping at Whole Foods, and I popped a bag of their 365 Everyday Value frozen corn in my cart. Sure it was more expensive than the stuff I usually buy at Publix, but whatever. I wasn't about to swing by another grocery store to save $1 on veggies from the freezer section.

When I opened the bag to make dinner that night, I snuck a few frozen kernels before I tossed them in the pan. Holy moly! It tasted just like corn I painstakingly cut from the cob myself in the heat of summer! I kept nibbling. And nibbling. And decided I'm a total convert. It was worth every extra cent I spent.

By the way, Whole Foods has no idea who I am. (Unless it's "the lady whose kid is trying to pilfer M&Ms from the trail mix bar." Sometimes we make a scene at the grocery store. Oy.) I was just surprised and super pumped to discover their most delicious corn, and I thought I'd share the tip with you.

That said, let's use whatever corn we happen to have in our freezer to make this ridiculously tasty side dish. Even the husband raved about it, and he doesn't even like zucchini! Now that's a vote of confidence.

Let's get cooking!
Erin

P.S. Looking for other grocery store shortcuts? I use pre-made mashed potatoes in my Shepherd's Pie, prepared pesto in these Savory Pesto Palmiers, and refrigerated biscuits for Slow Cooker Chicken and Biscuits. You've gotta get dinner on the table somehow!

Sauteed Zucchini with Corn
Adapted from Damn Delicious
Serves: 4

1 tablespoon butter
2 zucchini or yellow squash, halved or quartered if large and sliced 1/4" thick
3/4 cup corn (frozen or fresh)
1 tablespoon chopped fresh basil
2 tablespoons grated Parmesan cheese
Salt and pepper

Heat the butter in a large skillet over medium-high. Add zucchini and corn and cook, stirring occasionally, until vegetables are tender and spotty brown, about 7-8 minutes. (Don't stir constantly; allow the veggies to sit in the pan and sizzle a bit. The contact with the hot skillet allow those delicious brown spots to form.) Stir in basil, cheese, and salt and pepper to taste. Serve hot.

Chocolate Chip Zucchini Bread

It has been too long. WAY too long.

I have no good or even interesting explanation for why I haven't posted a recipe for six months. Six long, long months. We moved from Milwaukee to North Carolina and in the midst of packing and unpacking every piece of junk we had acquired in our ten years in the great middle west, I just didn't feel like cooking.

So I didn't.

But I'm back in the kitchen now! And I'm baking zucchini bread. In my humble opinion, this is the best way to use up a bumper crop of zucchini. Don't have a green thumb? Well, you're in good company. Just pick some up at the farmer's market, swing by the grocery store, or, if you're feeling sneaky, slip into your neighbor's backyard under the cover of darkness and pilfer some of theirs. Your secret's safe with me.

Chocolate Chip Zucchini Bread
Makes 2 loaves

2 cups all-purpose flour
1 cup whole wheat pastry flour
3 1/2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 egg
2 egg whites
1/2 cup brown sugar
3/4 cup granulated sugar
1/2 cup vegetable oil
1 cup unsweetened applesauce
3 teaspoons vanilla
3 cups grated zucchini
1 cup chocolate chips

Preheat oven to 350 degrees. Grease two 9" x 5" loaf pans and set aside.

In a medium-sized bowl, whisk together all-purpose flour, wheat flour, cinnamon, baking soda, baking powder, and salt.

In a separate large bowl, whisk together egg, egg whites, brown sugar, granulated sugar, oil, applesauce, and vanilla. Stir in zucchini. Stir in dry ingredients and chocolate chips.

Evenly divide batter between prepared loaf pans. Bake in preheated oven for about 1 hour or until a toothpick inserted in the middle comes out clean.

Parmesan Roasted Zucchini

I live in Wisconsin where generous amounts of cheese are a matter of state pride. And let's get real here...everything tastes better smothered in cheese. So Parmesan Roasted Zucchini was natural for this cheesehead.

Roasting veggies always deepens their flavor. Top that with a deluge of Parmesan, and you have a show-stealing side dish. Hope you enjoy this one as much as I did!

P.S. In case you need even more inspiration, I shared a few ways to use up the zucchini taking over your gardens and farmers markets a couple weeks back. Check it out.

Parmesan Roasted Zucchini
Adapted from A Slice of Southern
Serves: 4

4 small zucchini, cut into 1" chunks
2 tablespoons olive oil
Salt and pepper
3 tablespoons Parmesan cheese, plus more for serving

Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper for easy clean-up. (I didn't want to mess with Parmesan cheese sticking to my baking sheet.)

Place zucchini on prepared baking sheet. Drizzle with olive oil and Parmesan cheese. Season generously with salt and pepper. Toss everything together until the zucchini is evenly coated.

Bake for 20 minutes. About halfway through, check the bottom of a couple slices of zucchini. If they're starting to get too brown, toss everything so it roasts evenly. Mine wasn't too brown, so I let it bake the whole 20 minutes without flipping it.

Serve zucchini with lots of extra Parmesan cheese grated on top.

Flour & Wine ... Yes Please

Great Place, Great Food, Great Company – Flour & Wine

 

So if you are ANYTHING like me you LOVE going out to eat.  It is one of my favorite things to do (especially for brunch or dinner) and I spend countless hours doing “restaurant research” to scout out new places to try.  One of the biggest honors is having someone ask me for a recommendation of a place with some good eats!  Living right outside of Chicago is great, because the restaurant industry there is fantastic … and only getting better!  From hole in the walls to trendy spots opened by famous chefs and Top Chef alums … there is NO shortage of new and exciting places to try.  Yet lately delicious restaurants have been migrating to the burbs --- THANK GOODNESS, because sometimes you don’t want to brave the traffic, wait a month to get a reservation, or you simply want to support your local community!  So now I wish to share with you one of my favorite places and recent addition to downtown Glen Ellyn, IL that serves up fresh ingredients, homemade mozzarella cheese and pizza dough and an extensive wine and beer list.  While I recognize this may not apply to ALL readers I feel like it’s an opportunity for you to share some of your favorite, local HOT SPOTS and give some of our readers some ideas when they venture across this country in search of mouthwatering spots to grab some grub!  Plus … as the weather warms I am going to try one of the recipes out and attempt to recreate my FAVORITE dish (so stay tuned).  And now … for FLOUR & WINE!

Now to start, flour and wine is designed with sharing in mind.  Now some of us (MZ … cough cough) would rather eat the entire plate of butternut squash tortalacci without worrying about a fork sneaking across the table OR if you’re like my father … you are just DOWN RIGHT CONFUSED!  “Wait, I can only eat a bite of this?  How will I get full?  Why is my plate so small?”  But for a group of about four girlfriends or a couple out on a date night … it works out PERFECTLY!  And keep in mind they have plenty of gluten free options, which works out GREAT because I have several friends who are often limited with gluten free intolerant menus!

Here are just a few of my FAVES … let the drooling commence!

Zucchini Fries – MZ, Brittney and I order these EVERY time without fail!  They are the perfect thing to munch on as you sip a good wine and peruse the menu while trying to narrow down all of the delicious choices!  They aren’t greasy or heavy, come with a homemade ranch dipping sauce --- and make sure to ask for fresh grated parmesan cheese to be shredded on top.

 

Rock Shrimp & Crab Fritters – OMG!  Now my dad is allergic to ALL seafood so it was only when I was older that I realized those sea creatures were the most delicious things around!  This was the only dish my out of town mother said she wished she could have hogged all to herself.  They are FULL of shrimp and crab meat, not too bready, and come with delicious sautéed spinach and butternut squash.

 

Prosciutto & Mozzarella – Now this may seem simple, but do not be deterred!  As I previously mentioned, they make their own mozzarella IN HOUSE!  Now if you haven’t had fresh mozzarella you will be astounded at the difference in taste.  And thanks to the influence of my lovely sister … nothing is better than prosciutto.  PLUS the bread comes already perfectly toasted and drizzled with olive oil.

 

And the PIZZAS … OMG the PIZZAS!  They are thin brick oven pizzas that taste smoky and warm!  The fresh ingredients have an explosion of taste and are all interesting yet delicious combinations (don’t worry they have the classics too).  Now I don’t have any pictures because they tend to get snatched up THAT FAST!  However, I highly recommend the ROCKETMAN (which features fresno chilis) and the PARMA CLASSIC (umm prosciutto and arugula … HELLO!)

And now for my favorite … simple, delicious, a little different and something I can’t wait to try to make at home THE GRILLED ROMAINE – it consists of half a head of grilled romaine lettuce, giving a warm, smoky taste.  Combine that with tomatoes, gorgonzola cheese, leeks and pancetta …. Ummm … done and done!  It is fabulous shared or get it for yourself if you’re feeling rather selfish!  This is one dish that as soon as the grill gets rolled outside I am testing out for myself!  Do you think it will be as good made at home as it is at the restaurant?  Stay tuned to find out!

 

So if you are in the area, close by or just visiting … check this spot out!  I promise it won’t disappoint!  Because sometimes we all just need a LITTLE break from cooking! :)

 flourandwine.net

Herb-Rubbed Pork Tenderloin with Zucchini

I wasn't sure about this recipe. When I originally read it, I thought it might be boring. Then I started worrying about the fresh herbs. If I put fresh herbs in a hot pan and then in a super hot oven, will they burn? But despite my concerns, I gave it a shot.

And I was glad that I did.

As we were enjoying our hot dinner, the husband looked up at me and said, "I feel like I'm eating at a restaurant! This pork is delicious!"

The pork wasn't boring at all; it was incredibly flavorful. The herbs didn't burn; they added freshness and pizzazz. The result? A restaurant-quality dinner at our dining room table.

Herb-Rubbed Pork Tenderloin with Zucchini
Serves:2-3

3/4 pound pork tenderloin
1 tablespoon + 1 teaspoon chopped fresh parsley, divided
1 teaspoon chopped fresh rosemary, divided
Salt and pepper
1 tablespoon olive oil
2 very small (or one medium) zucchini, halved and sliced 1/4" thick

Preheat oven to 450 degrees. Meanwhile, rub pork tenderloin with 1 tablespoon parsley, 1/2 teaspoon rosemary, and a generous amount of salt and pepper. Heat oil in an oven-proof skillet over medium high. Add pork and cook until browned on all sides, about 8-10 minutes total, turning every couple minutes.

Meanwhile, toss the zucchini with the remaining 1 teaspoon parsley, 1/2 teaspoon rosemary, salt, and pepper.

Once the pork is browned, add the zucchini to the skillet around the pork. Pop the skillet into the oven and cook for 5-10 minutes, until the pork is cooked to an internal temperature of 135-140 degrees. Set the pork aside, tent with foil, and allow it to rest until the internal temperature reaches 145-150 degrees.

While the pork rests, toss the zucchini in the skillet so it absorbs all the delicious drippings from the pan. Thinly slice the pork and serve with the zucchini.