On the docket:
|sauteed peppers, and onions, tossed with curry powder|
|mixed with diced raw zucchini, plain yogurt, and topped with parm|
I like the concept - but I'll totally do it different next time. I'd like to use the zucchini boats to mimic a carb-less stuffed shell or manicotti dish. Think ricotta, parm, mozzarella, and some roasted veggies (probably utilizing a little pancetta as well). Here is the original recipe, courtesy of kayotic.
And for dessert, the contender was rhubarb snacking cake. Again, tasty, but kinda eh. I have yet to find a yellow cake recipe that doesn't taste like cardboard. I think we've all been spoiled by those box cakes and their creepy delicious texture.
|the batter I wanted to love|
|rhubarb from our garden!|
|this was definitely ok with ice cream|
The one thing I did love about this cake was the lemon flavor - rind in the cake and juice in the topping. yum. I think I'll use my mom's buttermilk cake recipe (just half) and sub that in for the original. I'll keep you posted if I do succeed in creating something shareable! here is the original recipe, via smitten kitchen
All I know is that I've got just enough rhubarb left to make this - and I'm making in (and maybe sharing some).