Urban Inspiration

Clearly this book at Urban Outfitters is aimed at College Students...

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Zucchini Bread Summer

I had this memory from previous summers of suffering under the excessive quantity of zucchini and summer squash, so I was surprised when I cooked a simple squash saute and it was AMAZING. This year, to prevent the overwhelm, I found recipes where I could shred and freeze squash in 1 cup portions for zucchini bread or use the blender method. Ingredients 1 cup all-purpose flour 1/2 cup Dutch process cocoa or unsweetened cocoa 1 teaspoon baking soda 1/2 teaspoon sea salt 2 large eggs, at room temperature 1/4 cup unsalted butter melted and slightly cooled 1/4 cup canola, vegetable oil, or melted coconut oil 3/4 cup packed light brown sugar 1 teaspoon pure vanilla extract 1 1/2 cups packed shredded zucchini 1 cup semisweet chocolate chips, divided Instructions Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside. In a large bowl, add the eggs, melt...
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Cranberry orange loaf

As recently as last week there were probably 4 different types of oranges in my refrigerator. Sumos are a crowd favorite, Cara Cara's are consistently sweet and delicious, and clementines are fun and easy to peel. Oranges are the only fruit that my husband will consistently eat, and so we often end up with too many, or oranges that are too tart to eat. With the baby, there is an additional factor in the mix - we have been supreme-ing all of her oranges so she doesn't choke, and not all oranges are so easily supremed. With all those extra oranges, I needed a solid cranberry orange bread recipe that I could make without running to the store. Subsituting the fresh cranberries for craisins makes this an easy option for most of the year. INGREDIENTS 1 cup fresh cranberries or 3/4 cup craisins 2 tablespoons fresh orange zest (from 1 medium orange) 3/4 cup orange juice (2 medium oranges) 2/3 cup AP flour 2/3 cup whole wheat 2/3 cup almond flour 1 1/2 teaspoons baking powder 1/2 teaspo...
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Summer Bounty

Late July is when we really start to feel the abundance of the farm share. We marvel at the beautiful heirloom tomatoes, and our jaws drop at the quantity of zucchini and yellow squash they provide. Wildlfowers are plentiful, and sunflowers are not so carefully rationed as they are at other times of year. We can never seem to eat the beets with enough consistency to get through them, and are constantly enlisting help. Last time we were picking veggies in the fields, I overhead the other members talking about zucchini bread, and I figured I'd give it a try this week.   Week 7           Week 8       Week 9       Week 10  Week 11  Week 12 Beets Broccoli Cabbage Carrots Chard Cucumbers Head lettuce Kale Napa cabbage Onions Radicchio Salad mix Scallions Yellow squash Zucchini PYO flowers PYO herbs Beets Cabbage Carrots Chard Cucumbers Eggplant Head lettuce Kale Napa cabbage Onions Radicchio Salad mix Sc...
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