zucchini gratin

slice outside and then

the kitchen won’t get covered

with zucchini juice

previous version, 4 servings

1 giant zucchini, sliced thin; 2 onions, sliced thin; 2 T minced garlic, 2 T olive oil, salt & pepper, 1/4 c flour, 3/4 c grated parm, 2/3 c arborio rice

heat oil, onion, garlic, spices, cook 3 minutes; add zucchini, cook until it releases its liquid; add flour, rice, half of parm; put in oiled baking dish, top with rest of parm, 425 F, 25 minutes; broil

fig cake

when the deer flies start

to wane it’s time to look for

figs in the aisles

source

4 T melted butter, 1/2 c almond flour, 1/4 c sugar, 1/4 c flour, 1/2 t powder, pinch cinnamon, pinch salt, 3 eggs, 2 T honey, 12 figs, halved

mix all but figs, pour in buttered pan, arrange figs, sprinkle with more sugar, 375 F, 30 minutes or until bottom is set

lemon bars

the meadow goes to

seed and suddenly the bird

feeder is empty

source, 12 servings

crust: 1 1/4 c flour, 1/4 c sugar, 3 T powdered sugar, 1 t lemon zest, 1/4 t sea salt, 10 T cold butter; filling: zest & juice of 5 lemons, 1.5 c sugar, 2 eggs + 3 yolks, 1.5 t cornstarch, pinch sea salt, 4 T butter, 1/4 c olive oil; toppings: flaky salt, powdered sugar

crust: chop together, bake on parchment in a 9×9 pan, 325 F, 30 minutes; filling: boil juice, eggs, sugar, cornstarch, salt 30 seconds or just until thickening; remove from heat, add rest; pour on crust, bake 10 minutes or until just set, chill, slice, add toppings

peppery zucchini bake

cacio e pepe

made the easiest way — with

grain-cooking water

serves 4

3 c cooked grains; 1 c grated parm + 1 T black pepper + cooking water from grains to form a sauce; 4 zucchini, sliced thin, seared in oil & salt; basil

arrange grains, zucchini in an oiled baking dish; 400 F, 20 minutes; broil; add basil

quinoa tomato gratin

chop tomatoes but

leave a few slices to place

on top for baking

source, 4 servings

4 tomatoes, chopped; 2 T olive oil, 2 T minced garlic, 1 onion, chopped; 2 zucchini, chopped; salt & pepper, 2 T thyme, 1 c rainbow quinoa, cooked; 3 eggs, 1/2 c cubed gruyere, 2 T basil

in a skillet cook onion, garlic, oil, spices 5 minutes; add zucchini, cook 5 minutes; add tomatoes, cook 5 minutes; stir in all but basil, 375 F, 45 minutes, top with basil

black & white cookies

black & white cookies

baked minutes before eating

not in plastic wrap

source, 12 servings

cookies: 2 c flour, 1 t powder, 1/2 t salt, 1/4 t soda, 1/3 c whole milk yogurt, 1/3 c whole milk, 2 t vanilla, 1 t lemon peel, 1/2 t almond extract, 1 stick butter, room temperature; 3/4 c + 2 T sugar, 2 eggs; glaze: 2.5 c powdered sugar, 3 T hot water, 1.5 T light corn syrup, 1 t vanilla, pinch salt, 2.5 oz unsweetened melted chocolate + 2.5 T cocoa

cookies: cream butter, sugar; beat in rest; bake on silpat, 375 F, 8-10 minutes, cool; glaze: mix all but chocolate, adding water slowly, frost half of each cookie, add chocolate to remaining glaze, frost other halves

sweet potato fries

a lemon with its

peel, simmered and then roasted

is tender and sweet

source, 4 servings

4 sweet potatoes, wedged; 1 whole lemon, 1 T ginger, salt, 1/4 c olive oil, 1 T cumin, 1 T coriander, simmered

spread potatoes in single layer on oiled parchment on a rimmed baking sheet, top with lemon oil, 400 F, 20-30 minutes, turning once, broil

tomato tart

a late-night package

delivery truck or just

25 bullfrogs?

source, 3 servings

dough: 1 c flour, 1/2 c cornmeal, 1/4 t kosher salt, 10 T cold butter, 1/2 c grated cheddar, 1/2 c cold water: chopped together, chilled 30 minutes, rolled out to 1/4-inch on parchment; 1 c grated cheddar + kosher salt & pepper; 3 tomatoes, sliced, well salted with kosher salt, rested 30 minutes, drained; 2 T cider vinegar + 2 T honey + 5 thyme sprigs, simmered; 2 T olive oil + 3 T minced garlic, caramelized; 1 egg + 1 t water

assemble on parchment on rimmed baking sheet in order, fold dough to form 1/2-inch crust before egg wash; 425 F, 35 minutes