Asian Veggie Wraps

The CSA box included some beautiful Bibb lettuce and I decided to use them as wraps. 

Soak rice noodles and add the following:

Thinly sliced red and green peppers

Green onions sliced diagonally

Shaved carrot, broccoli, and cabbage

Cilantro

Toss it all with a little of “The Sauce” saving some for adding at the table.

The Sauce:

Thin soy sauce

Rice vinegar

Sesame oil

Srirachi sauce

Lime juice

A little sugar

Put it all on the table with lime wedges to top it all off.

Food is Always Better with Friends

Helen joined us for dinner tonight. I always produce a yummier meal when I prepare for others.

Kofta Kabobs with grilled tomatoes, onions, and pita, topped with tzatziki.

Palak Chawal

Pumpkin Kaddo

For dessert, I put out some won ton wrappers, topped some with fig and some with apricot preserves and I added goat cheese to a few. I brushed egg around the edges and topped with another won ton. I used some cookie cutters to make cute shapes then fried for a few minutes on each side. After they cooled a little on paper towels, I sprinkled them with confectioner's sugar and served with ice cream. Yum!

Confetti Muffins

The abundance of summer veggies has me racing for creative uses before they go bad. These muffins were inspired by the mountain of zucchini and yellow squash in the CSA basket today.

Fruit/veggie mix:
In a medium bowl, shred one medium zucchini and one medium yellow squash. Add a handful of shredded carrots. Toss in 1/3 can crushed pineapple, one peach, some golden raisins, and dried cranberries.

Wet ingredients:
In a large bowl combine a stick of butter, 1/4 cup veg oil, 3 eggs, 1/2 cup granulated sugar, and 1/4 cup brown sugar. Beat well.

Dry ingredients:
In a medium bowl, combine 3 cups flour, 3/4 T baking powder, 3/4 T baking soda, 1 t salt.

Add dry ingredients to wet ingredients a little at a time.

Fold in fruit/veggie mix.

Pour into greased or lined muffin tins and/or loaf pans. I made 12 muffins and 1 loaf from this.