Vegetable Adventures, Week 2

Not pictured: radishes

Salad Greens: Some used on my "egg" salad sandwiches, the rest became a salad with carrots and onions and a soy/rice vinegar/sesame oil dressing.

Asparagus: Balsamic pasta again.  I was going to make something new, but that recipe is just so good!

Turnip Greens: Steamed for 5 minutes with garlic, added sesame seeds and hoisin sauce.  Om nom nom nom....

Kale: along with an avocado, made into pesto from this recipe.

Parsley: An accompaniment to my Grandma Carol's Zucchini Bars (recipe below)

Radishes: This batch was destined to become baked radish chips (recipe here).  However, I sliced them too thinly and they burned.  Oh well.

Zucchini Bars
These are an old family recipe - well, that means my grandma has been making these for as long as I can remember.  I think she once told me that they were an invention of hers, and I can believe it.  I aspire to someday attain kitchen skills like hers.

3 C thinly sliced zucchini, cut into quarters
1 C flour
1 1/2 t baking powder
3/4 t salt
1/4 C finely chopped onion
1/2 C grated Parmesan
2 T snipped parsley
1/2 t seasoning salt
1/2 t dried oregano
dash of pepper
1 clove garlic, chopped
1/2 C vegetable oil
4 eggs, slightly beaten

Preheat oven to 350˚F.  Grease a 9x13 pan.  Mix all ingredients and spread in pan.  Bake for 30 minutes, until golden brown.  Cut into 1" squares.  Serve while warm, or freeze for later.  Frozen bars can be reheated in a 350˚F oven for 6-7 minutes.

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