In the house where I grew up, my dad took charge of weekend breakfasts. Every Saturday, he made challah French toast, with rich, eggy bread left over from Friday night dinner. The surprises came on Sundays, from a repertoire that included "spit in the ocean", fried eggs and salami, and eggs scrambled with cheese or, if we were very lucky, leftover spaghetti and meatballs. I still eat eggs for breakfast on most mornings, and I like something sturdy to hold them up. When Cousin Martin visited a few weeks ago, we made these savory Southwest cornmeal waffles with red cornmeal from Rhode Island's iconic Kenyon's Grist Mill. I much prefer heat to sweet for breakfast, so we topped our slightly crunchy waffles with fried eggs and some spicy habañero salsa. You could go the maple syrup route, too.
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My husband Ted, a.k.a. the Smoothie King, suggested we name this blueberry spinach smoothie Dark and Anti, thanks to its rich color and mega-dose of antioxidants. I love this smoothie, but think the name doesn't do it justice, so I've dubbed it Purple and Powerful. The spinach plays a supporting role, so what you have is a vibrant fruit smoothie with a bonus of dark leafy greens tucked inside, perfect for sending kids back to school with a serving of vegetables for breakfast. I tried on two different days to get a good photo of this amazing smoothie, and believe it or not, these photos are the best of the bunch. Purple and Powerful looks much better in real life than it does here. Alas, I don't seem to have the smoothie photography gene. You'll have to trust me, and taste for yourself.
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As a precaution, for the past few days we've taken to locking our car doors. Here in the country, we usually don't do that -- in fact, people leave their keys in the car, and the car running, in the local supermarket parking lot! -- but it's zucchini season, and we have to guard against the random zucchini deposited on the passenger seat. Yes, it happens, and nowhere -- not the porch, the front stoop, the mailbox or the car -- is safe. One of the recipes in my summer e-book, 23 Zucchini: Fast, fun, easy recipes from The Perfect Pantry kitchen, this zucchini, egg and goat cheese breakfast casserole is a favorite way to cook those gifts of zucchini from gardening friends or the farmers market. Egg and
cheese casseroles are an easy go-to for busy weekdays and lazy weekends; enjoy them for breakfast, or with a green salad for lunch or supper. This is quiche without the crust, which
makes it a great gluten-free main dish. (Please check out the e-book for many more ideas for cooking with zucchini. The book -- for iPad, Kindle, smart phone or computer -- is fun, inexpensive, and people are saying nice things about it.)
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While testing zucchini recipes for my new e-book, 23 Zucchini: Fast, fun, easy recipes from The Perfect Pantry® kitchen, I tried some dishes that, although successful, didn't make the final cut, often because they were similar to other recipes in the book. My friend Ann first suggested I include a zucchini pie, and I read through many recipes before I stepped into the kitchen. I decided to make a pie that would hold up well for picnics and potlucks -- something a bit more sturdy than a traditional frittata or egg casserole -- and this version passes the test. It's important to squeeze as much water as you can out of the shredded zucchini before adding it to the egg batter (this short video I made for 23 Zucchini shows you an easy way to do it). If you don't, you'll end up with something more like pudding than pie. You can make this up to a day or two ahead.
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