1 cup(s) coarsely grated zucchini, from about 1 medium zucchini
DIRECTIONS
Preheat the oven to 325 degrees F. Butter and flour a 9- by 4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.
In a large bowl, whisk the flour with the baking powder, baking soda, and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil, and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-06-08 16:43:072014-06-08 16:43:07Yogurt-Zucchini Bread with Walnuts
Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.
Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish
Preheat the oven to 400°F and grease a rimmed baking sheet. Cut the cabbage into quarters vertically and carve out the core (save it for another use if desired). Cut each quarter in two lengthwise, and slice crosswise thinly. Place the cabbage on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat. Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked through and golden brown in places. Sprinkle with black pepper, dress with a touch of lemon juice, and serve.
Asian Cabbage Slaw
INGREDIENTS
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 tablespoon vegetable oil
2 teaspoons sugar
Salt
1/2 small head shredded Savoy or green cabbage
1 cup fresh cilantro leaves
4 red scallions, cut into matchsticks
1 grated carrot
1/2 fresh jalapeno, minced
DIRECTIONS
In a large bowl, combine lime juice, rice vinegar, vegetable oil, and sugar; season with salt and whisk. To dressing, add cabbage, cilantro leaves, scallions, carrot, and jalapeno, and toss to combine.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-06-08 16:41:102014-06-08 16:41:10Roasted Savoy Cabbage and ASian Cabbage Slaw
Yogurt-Zucchini Bread with Walnuts
Yogurt-Zucchini Bread with Walnuts
INGREDIENTS
DIRECTIONS
Preheat the oven to 325 degrees F. Butter and flour a 9- by 4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.
In a large bowl, whisk the flour with the baking powder, baking soda, and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil, and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
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Old Fashioned Strawberry Shortcakes
Old Fashioned Strawberry Shortcakes
INGREDIENTS
DIRECTIONS
Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.
Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish
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Roasted Savoy Cabbage and ASian Cabbage Slaw
Roasted Savoy Cabbage
INGREDIENTS
DIRECTIONS
Preheat the oven to 400°F and grease a rimmed baking sheet. Cut the cabbage into quarters vertically and carve out the core (save it for another use if desired). Cut each quarter in two lengthwise, and slice crosswise thinly. Place the cabbage on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat. Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked through and golden brown in places. Sprinkle with black pepper, dress with a touch of lemon juice, and serve.
Asian Cabbage Slaw
INGREDIENTS
DIRECTIONS
In a large bowl, combine lime juice, rice vinegar, vegetable oil, and sugar; season with salt and whisk. To dressing, add cabbage, cilantro leaves, scallions, carrot, and jalapeno, and toss to combine.
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