Uncle Dan's Chocolate Zucchini Cake

 

Ingredients

1. Cooking spray and Flour for coating the pan
2. 1 large zucchini
3. 1 package of Devil's Food Cake Mixed spice
4. 1/2 c milk
5. 1 tsp lemon juice
6. 1/2 c vegetable oil
7. 3 eggs
8. 1 teaspoon vanilla extract
9. 2 teaspoon cinnamon
10. 2 c semi-sweet chocolate chips

Directions

1. Place rack in center of oven and preheat to 350
2. LIghtly spray oil and flour 9 x 13" glass baking dish
3. Peel zucchini and grate (yield: approx 2 cups)
4. Combine milk and lemon juice
5. Combine cake mix, milk & lemon juice mixture, oil, eggs, vanilla and cinnamon in large bowl
6. Blend until mixed. Should be a creamy, thick mixture
7. Add zucchini to cake mix. Fold in with spatula.
8. Pour cake mix into baking dish.
9. Sprinkly chocolate chips on top of cake
10. Put in oven and bake for 38-42 minutes or until done

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Squash and Goat Cheese Toasts

 

Ingredients

1. 2 Squash (Patty Pan)
2. 20 fresh sage leaves
3. 4 slices goat cheese
4. 4 slices toast
5. Extra virgin olive oil

Directions

1. Slice each Squash into 4, 1/2 inch thick rounds
2. Saute sage leaves in olive oil until crispy
3. Place 1 slice of goat cheese on each piece of toast
4. Remove sage leaves from pan and evenly distribute on top of goat cheese
5. Saute squash rounds in the same olive oil you sauted the sage in
6. Cook squash until tender
7. Remove from oil and place squash rounds on top of sage & goat cheese

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Mushroom and Aspraagus Medley

 

Mushroom and Asparagus Medley

 

Ingredients

1. 2 large Portabella mushroom caps, cut into chunks
2. 1/ 2 c asparagus, cut into chunks
3. 2 tbs extra virgin olive oil
4. 1 tsp garlic
5. 4 tb white wine

Directions

1. Heat olive oil, garlic and white wine in sauce pan
2. Add mushrooms and stir frequently
3. Cook mushrooms for 2-3 minutes
4. Add asparagus
5. Cook for 5-8 minutes or until asparagus is firm but not crunchy

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