{this moment}...zucchini R and D

run through the garden quiche

It's all about the garden this week. Zucchini is still an issue. I'm done with bread and cake, it went in quiches, I sauteed it and roasted it, ate it in pasta and made a replica of the Mayflower with it.

And then.....Eureka!

What about a dip!

We love a dip around here.

So try this.

Roast two large zukes with an onion and some garlic and s&p for about an hour at 375.

Let them cool, then mix in food processor with a block of firm tofu, fresh garlic, a little mayo, lemon juice, worcestershire, braggs, some dried mustard, whatever herbs you have laying around, basil, more salt and pepper, a little chili powder and whatever else you see fit. Taste and modify.

There are no measurements because I never measure, and it's all personal anyway. My neighbor doesn't do soy, and added avocados and it was awesome, too.

We ate it with chips, on top of salads, and as pictured above....on a rice cake with garden tomatoes! The rice cake was a last minute stand in for fresh bread, which we've been busting through. I may have to start baking twice a week. Damn. I'm looking for a new recipe that is less crumbly for sandwiches, BTW.

Let me know if you have a good one!

Have a lovely!