Two weekends ago, Sean and I offered to take care of my father’s gigantic garden for him, since he and my mother were out of the state and it hadn’t rained in awhile. The tomatoes were surely getting thirsty, and the green beans were getting too big for their britches.
We spent our Saturday picking vegetables and diligently watering the rows upon rows of tomatoes.
The added benefit was that we got to stay at camp, so after roasting ourselves red in the garden, we went home and swam off the sweat. The first night, we made tuna burgers with guacamole and raspberry buttermilk cake. The second night, we made vegetarian stuffed zucchini and blackberry sorbet.
I highly recommend the tuna burgers. They tasted like crab cakes, and we ate them on whole wheat English muffins with garden-fresh sliced tomatoes and homemade guacamole. They were so filling and so delicious, and they are pretty darn good for you, too!
I also highly recommend the raspberry buttermilk cake, although I wish we had waited to get the fruit, because we discovered a treasure trove of the sweetest, ripest, purplest blackberries the day after we bought the frozen raspberries to make the cake. It is a quick, easy, and moist cake. Definitely a good one to bring to brunch.
The blackberry sorbet, although delicious, was WAY too sugary. I like my fruit desserts tart, and the combination called for in the recipe made a delicious but way-too-sweet sorbet. Next time I will cut the sugar in half and ditch the ice cream maker — it works fine as a pan-frozen dessert.
We inhaled the stuffed zucchini and the raspberry buttermilk cake too quickly to take pictures, but I wanted to share a quick recipe for the stuffed zucchini, because it was easy and delicious.
Vegetarian Stuffed Zucchini
3 not-quite-baseball-bat-sized zucchini
1 14.5 oz can white beans
1 cup chipotle panko (yes I am obsessed with chipotle, no you don’t need to buy chipotle panko…just add some spice to taste if you use regular panko)
4 tbsp sour cream
3 slices cheddar cheese
Salt & pepper
1. Preheat the oven to 400 degrees.
2. Slice each zucchini in half lengthwise and then into 2-3 smaller pieces about 5-6 inches in length. Cut out the soft, seedy core to create a cup for the filling.
3. Place the zucchini skin-side-up in a large roasting pan and coat with olive oil, salt, and pepper.
4. Roast for 30 minutes, checking on them after 15.
5. Drain and rinse the beans and place them in a bowl. Mash them with a fork and add in the panko and sour cream. Mix until of uniform consistency. It should stick together like a meatball. If it seems dry, add more sour cream.
6. When the 30 minutes are up, flip the zucchini over and evenly spoon the mixture into the hollows.
7. Return pan to the oven and roast for 20 minutes.
8. Remove pan and place half a slice of cheese on top of each zucchini.
9. Roast for 10 more minutes. A fork should be easily inserted into the zucchini. If not, cook longer.