Zucchini and Feta Muffins

Zucchini is in season, which means we’re getting zucchini as part of our CSA vegetables. What’s one to do with so much zucchini? I made some savory muffins.

Ingredients:
  • 2 cups finely grated zucchini
  • 3/4 cup feta cheese
  • 1/4 small red onion, finely chopped and sauteed in a little butter for a few minutes to soften
  • 1/8 cup heavy whipping cream
  • 1/4 cup walnut oil
  • 1/4 cup honey
  • 2 eggs
  • 1 cup yellow cornmeal
  • 1 cup spelt flour
  • 1/2 cup whole wheat flour
  • 1/2 cup whole wheat pastry flour
  • 1 TB dried minced white onion (from Savory Spice Shop)
  • 1 TB dehydrated garlic (also found at my favorite spice shop)
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • sea salt (I used Red Algae Hawaiian Kai Sea Salt from Savory Spice Shop)
  • Urfa Pepper (again, from Savory Spice Shop)
Preheat the oven to 350.
First, shred or grate the zucchini and wring out most of the extra liquid with either a clean dish cloth, cheesecloth, or fine metal sieve. Next, chop the onion and saute it a little until it softens.
Assemble all of the dry ingredient, except for the sea salt and pepper, and set aside.
In your stand mixer, pour the 1/8 cup of heavy cream, and with the wire whisk attachment on the highest speed, turn it into butter. Then switch to the paddle blade, add the walnut oil and honey, and mix well. Add the eggs next and beat well. Then add the feta cheese and sauteed onion. mix this well before adding the dry ingredients.
Pour the batter into a muffin pan and sprinkle the tops with sea salt and pepper. If you are not using the same sea salt and pepper that I used, substitute with a coarse sea salt and red pepper flakes. Bake for 20-30 minutes until a toothpick comes out clean.

Enjoy.

Parmesan Stuffed Crust Pizza

When I rolled out my pizza dough, I realized there was way more dough than I usually use for one pizza. So, I rolled it thin and decided to stuff the crust with heaping spoonfuls of shredded parmesan cheese.
Follow my recipe for whole wheat pizza dough. I added some dehydrated shallots to the dough this time, just to make it a little different. When the dough is done, roll it out, put shredded parmesan cheese all around the edge (about an inch in from the edge) and roll the crust over the cheese, tucking it in all around the edges. Brush with olive oil, and add toppings. I used caramelized onions, roasted red peppers (from a jar), artichoke hearts, roasted garlic, sun dried tomatoes, and feta cheese.
Bake at 425 for 10-15 minutes, depending on the thickness of your crust. Check after 7 minutes or so and lower the temp a little if it is getting too brown yet seems soggy in the middle. Enjoy.

Potato, Pepper, and Feta Egg Bake

Local potatoes and peppers make this dish delicious. This is like a mix between a frittata, spanish tortilla, and casserole.

Ingredients:
  • 1 pound potatoes ( I had red, pink, and gold)
  • 1 yellow onion, chopped
  • 1 green pepper, chopped
  • 3 fire-roasted poblano peppers, chopped
  • 1/4 cup olive oil
  • 8 large eggs
  • 1.5 cup crumbled feta cheese
  • 2 cups veggie broth
  • 2 TB Worcestershire Sauce
  • fresh ground black pepper
  • Aleppo pepper (www.savoryspiceshop.com)
In a large pot, bring a few quarts of water to a boil. When it is boiling, add salt and boil the potatoes (whole, unpeeled) until a fork can easily pierce them (20-30 minutes depending on the size of your potatoes). Meanwhile, put the chopped onion in a sauté pan and turn the heat up to medium high. When they start talking, add a tablespoon of olive oil, lower the heat to medium, and sauté until golden brown. Then, add the chopped peppers, cook for a few minutes, and turn off the heat. This is going to all bake for almost an hour, so don’t over-cook the peppers right from the start. Next, add the chopped fire-roasted poblanos and mix well. Set this aside.
In another bowl, add the eggs and beat them well. Then add the rest of the olive oil, veggie broth, feta cheese, Worcestershire, ground black pepper, and Aleppo pepper. Mix this well.
When the potatoes are done, place on a cutting board, slice them in half, and then slice them 1/4 inch thick. Transfer them to a large bowl and add the egg mixture. Mix this well and pour into a large Pyrex baking dish. Bake at 375 for 45 minutes. Then drop the temperature to 350 for another 10 minutes. It should be nicely browned. As it approaches the 40 minute mark, be sure to check it to make sure it isn’t browning too quickly. All ovens are different, so pay attention to be sure it doesn’t get too brown. Let it sit for 10-15 minutes after removing it from the oven. Enjoy.

Grilled Eggplant Pita

I love making different sandwiches with my leftover hummus. This one was great on a hot summer night.

Ingredients:

  • Grilled eggplant
  • Grilled yellow onion
  • Grilled pepper
  • sliced tomato
  • hummus
  • feta cheese
I sliced up some local eggplant, a yellow onion, and a green pepper, tossed them in olive oil, salt, and pepper, and threw them on the grill. When they were done, I stuffed them in a warm pita with tomato, some of my Roasted Garlic Sun-dried Tomato Hummus, and some feta cheese. Delicious.

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A Bolder Table is a place where I bookmark my favorite recipes for later along with some occasional musings. It's my personal digital recipe compilation... Let's say it's my cookbook. Thanks for stopping by! -Megan
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