Forgive Me, For I Have Sinned

I think that I need to start this post with an apology to those that know me in real life and ask their forgiveness for what I am about to share. Some people have heard my rants against area salad bars and their sea of white, mayo-based salads. It sometimes seems that if it isn't drenched in a mayo dressing, it won't be allowed on a salad bar. I do concede that fresh produce can often be limited out here on the prairie, but even with the bounty of summer gardens, everything still seems to be served wearing a coat of mayo.

So, please forgive me as I tell you to take beautiful, red (and yellow) cherry tomatoes and dress them with blend of mayo and Dijon. I hang my head in remorse as I proclaim how wonderful this salad truly is. The dressing is tangy; the cherry tomatoes from my garden are just bursting with juicy sweetness; and adding red onion and parsley just perfectly rounds out the the salad. The flavors are bright and clear and definitely not your local salad bar's mayo salad. Forgive me, for I will always be rejoicing with Dressed Cherry Tomatoes On My Plate.

Dressed Cherry Tomatoes

2-3 tablespoons mayonnaise
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1 pint cherry tomatoes (I usually use a mix of red & yellow.)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
salt and pepper, to taste

Whisk mayonnaise, vinegar and mustard together.
Halve tomatoes, or if very small, leave whole.
Add tomatoes, onions and parsley to dressing.
Toss well and season to taste. (Serves 4)

Waste Not, Want Not

The monster zucchinis in my garden haven't quit. They are still sneaking up and shocking me. After an afternoon in the garden, I will think that every little squash has been picked to be used for sauteing and grilling and frying, and then the next day some big ole monster zucchini will rear its head. I don't know where they hide. I don't know how they grow that quickly. I do think they are monsters.

But, waste not, want not. I am still shredding those monsters and baking them up into goodies. Hubby has declared a love affair with the previously posted Spiced Zucchini Bars with Cream Cheese Frosting, but I have scores of other recipes that demand attention. Blueberry Zucchini Bread begged to be one of my zucchini creations. This sweet, dense bread is perfect for breakfast, a snack, or even a casual dessert. Spread it with butter, or eat it plain. None of those monster zucchini will go to waste when I have Blueberry Zucchini Bread On My Plate.

Blueberry Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon baking powder
1 cup blueberries

Beat eggs until foamy.
Add oil, sugar, zucchini, and vanilla.
Sift dry ingredients together and gradually add to egg mixture.
Fold blueberries into batter.
Fill 2 loaf pans (8"x4"x2.5") 3/4ths full.
Bake at 350 for 1 hour. (May want to check at 45 minutes, but it took about 1hr and 15-20 min for mine to fully bake...toothpick to come out clean.)

Edited to add that since I first put together the idea for this post, I have tried yet another zucchini bread recipe. Morning Glory Farm Zucchini Bread as posted by Kristen over at Dine and Dish has won over my Hubby. He gives it a higher rating than this Blueberry Zucchini Bread. It is a bit lighter & the flavor of the cinnamon is more delicate than with the added spices of this loaf. So...there it is. I like blueberries, and Hubby would rather that I not. Either way, the monster zucchinis are going to make their way On My Plate.