Recipes to Celebrate the Harvest: Veggies and Dessert

MaryGrace King '16

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Zu-Canoes

This is a nice, refreshing summer side dish and a fun way to serve vegetables. Makes 4 servings.

2 medium 2-inch-wide zucchini
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
1 tablespoon white-wine vinegar
1 tablespoon minced shallot
1 cup quartered grape tomatoes
1/2 cup diced mozzarella cheese, preferably fresh
1/4 cup thinly sliced fresh basil

  1. Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.

  2. Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 teaspoon each salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes. (Or you can steam in a steamer basket over 1 inch of boiling water in a large skillet or pot.)

  3. Whisk oil, vinegar, shallot and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zu-canoes.

 

Butterscotch (aka Scutterbotch) Pudding

This simple recipe is such a treat! It can be served either warm or cold, and the unsweetened whipped cream topping is optional. Pudding is all about the presentation: serving butterscotch pudding in delicate teacups looks and tastes heavenly and is a perfect, easy dessert to serve guests. Recipe credit to thepioneerwoman.com. Makes 6 servings.

1-1/2 cup Brown Sugar, light or dark is fine

1/4 cup Cornstarch

1/2 teaspoon Salt

3 cups Whole Milk (2% also works well)

4 whole Large Egg Yolks (discard or save whites for another use)

2 Tablespoons Butter

Unsweetened Whipped Cream (optional)

  1. Gently whisk together the brown sugar, cornstarch, and salt in a medium nonstick pan.

  2. In a separate pitcher or bowl, whisk together the milk and egg yolks. Pour it into the pan with the brown sugar mixture and stir to combine.

  3. Turn on the heat to medium and cook, stirring gently, until the mixture just starts to bubble up/get very thick. (This can take a good 10 minutes or so.) When it reaches pudding consistency, stir in the butter until melted, then remove it from the heat and spoon it into bowls, glasses (be careful; mixture is hot), teacups, etc. Chill the pudding for at least 1 hour or until very cold.

Top with unsweetened whipped cream if you want (I think it’s better without) and serve!

 

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