Everyone is posting about pumpkin spice and here I am with a humble summery Strawberry Salad. Like many recipes living on my hard drive, I didn't have a chance to share when it was actually summer. To my credit, it still feels like summer in LA despite what the calendar says. So if you happen to source a pint of strawberries from some farmer at the farmer's market or if better yet you purchase some in a clear plastic box from --gasp-- the supermarket that sources them from Chile, be sure to keep this green wonderfulness in mind.
The theme of this month's link-up from the Kosher Connection is "The one food you'd want if you were stranded on an island." The answer would be that I truly don't have a clue. I love lots of different things but can't isolate one that would be at the forefront of my mind. But I really would love a big bowl of this salad. It would be truly refreshing on an island.
I kept my holiday menu very simple but I did peak into a few cookbooks for inspiration. I mentioned in the previous post about The Monday Morning Cooking Club and their first book, which I used for the honey cake. I also got this Couscous Roast Chicken from there.
The meat comes out tender and juicy and the stuffing is part savory, part citrus-y, part sweet and has a great crunch from the pistachios. It's truly a wonderful one pan meal that comes together nicely with minimal mess (a major bonus in my eyes).
But anyway let's talk about this bread. Or cake, I should say. I don't know who named this loaf zucchini bread, it really should be zucchini cake. Cake, cake, cake. This loaf of what I'll call Chocolate Zucchini Cake (despite what the title says) has a nice dense crumb. It's just sweet and healthy enough to call breakfast. I made it refined sugar-free and used whole wheat flour (I can imagine that substituting with gluten free flour or almond flour would also work, but it wouldn't have the same height), and best of all it has zucchini, a green vegetable. We can never have too many green vegetables.