zucchini, salads and refreshing summer treats

We have been taking full advantage of the farmers market this summer. These are some recipes to use with summer produce.


Thin Crust Zucchini Pizza

Ingredients
2 1/4 t. yeast
1/4 t. sugar
3/4 cup warm water
1 3/4 cup flour
1/2 t. salt
3/4 cup milk
S&P
1 T. cornstarch
1/2 cup grated parmesan
1 large zucchini
1 cup shredded mozzarella
1 bunch basil leaves


Directions
Combine yeast, sugar and water. Let stand about 10 min until foamy on top. Mix in flour and salt until combined. Knead on a floured surface about 5 min. Roll into a circle about 12" wide. Place on a  cookie sheet or pizza pan and create a small lip all the way around the edge. Preheat oven to 475. Combine milk, S&P and cornstarch in a saucepan. Heat over medium whisking until thick. Whisk in parmesan. Let cool slightly then spread onto pizza. Put half the mozzarella on the pizza. Slice zucchini into thin rounds and arrange on top of the cheese. Top with remaining cheese. Bake 8-12 min. When the pizza comes out of the oven top with torn basil leaves and a little more parmesan.


Zucchini "Pasta" with Grilled Shrimp

This picture has real pasta in there too

Ingredients
2 large zucchini
1 large carrot
olive oil
pesto (I use 2 homemade cubes, but you could also use 2 T. store bought)
1/2 T. butter
1/2 lb. peeled shrimp
dash garlic powder
S&P
grated parmesan


Directions
Forgive me...I did not measure anything. So I am just guessing. Start by using a julienne slicer or large hole grater to grate the zucchini and carrots into long "pasta" strips. Toss carrots in a bit of olive oil and saute over medium/high heat until soft but still firm. Do the same with the zucchini, but only saute them for about 2 min. Toss both with the pesto. Add additional olive oil to thin the pesto if needed. Meanwhile heat a grill pan coated with butter over high heat. Toss shrimp in garlic powder, S&P. Cook 1-2 min per side. Top the "pasta" with the shrimp and grate some fresh parmesan over the top. Delicious!


Southwest Salad with Avocado Dressing
(dressing courtesy of Tracy Genheimer)

Ingredients
2 1/2 cups mixed greens
1/3 cup corn kernels
handful grape tomatoes
1/2 cup black beans
1/2 small cucumber
2 avocados
1 garlic clove
2 t. honey
2 T. cilantro
1/2 cup milk
3 T. lime juice
2 T. cider vinegar


Directions
Combine first 5 ingredients in a salad bowl. Combine 1 avocado and the rest of the ingredients in a blender. Blend until smooth. Toss salad with dressing. Add remaining avocado thinly sliced on top. We also added some grilled chili lime chicken on top as well as some feta cheese. I think it would also be good with shrimp.


Spinach Artichoke White Bean Salad
Ingredients
1 can drained white beans or garbanzo beans
1 can drained artichoke hearts
1 cup chopped fresh spinach
1/2 cup chopped fresh basil
1 clove minced garlic
juice of 1 lemon
1/4 cup crumbled feta
S&P to taste
1 cooked and shredded chicken breast (optional)
1/2 cup plain greek yogurt
4-6 pita pockets


Directions
This recipe originally came from Tracy as well, but I changed it up. Combine all ingredients through feta. Stir in chicken breast if you are using it. Spread a dollop of yogurt in your pita and spoon mixture inside. Enjoy! I'm making this tonight!


Peach Pineapple Lemonade
Ingredients
2 ripe peaches OR 1 1/2 cups thawed frozen peaches
1 cup pineapple juice
1/4 cup lemonade concentrate
2-3 cups club soda
ICE


Directions
Blend peaches and juices until smooth. Pour through a strainer. Add club soda to taste. Serve over ice. It is also good spiked with white rum or brandy!


Berry Yogurt Popsicles
Ingredients
1 cup strawberries
2/3 cup bluberries
4 1/2 T. plain greek yogurt
3 t. sugar or 2 T. honey


Directions
Blend strawberries and 2 t. sugar or 1 1/2 T. honey. Whisk in 3 T. yogurt. Pour into 4 popsicle molds about 2/3 of the way up. Next blend blueberries, 1 t. sugar or 1/2 T. honey. You can strain the juice if you don't want those blueberry skins sticking to your teeth (I personally don't mind). Whisk in 1 1/2 T. yogurt and  top the popsicle molds off. Place the sticks into the molds and wait 3 hours or overnight. Enjoy!