Chocolate-It's What's for Dinner

Once the zucchini starts rolling in from the garden, you start to feel overwhelmed with zucchini.  You stuff it, bake it, tomato it, juice it, and bread it. You don't know what the heck to do with them all.  Well this is a nice and quick recipe that uses up a bit of it.  I first found the recipe in Cooking Light back in August 2010. It was just a side blurb about what to do with zucchini. I was desperate to use up zucchini so I tried it.  It is really a nice summery side dish. 3 carrots (about 1 cup) 1 zucchini (about 4 cups - see 4 you're using up 4 cups of zucchini it 1 go!!) 1/2 c dried cranberries 1/4 c mayonnaise* In a food processor, grate the carrots and empty them into a serving bowl.  Next grate the zucchini. Add them to the carrots.  Add the raisins.  Stir in the mayonnaise. It made a nice side to my Spinach Chicken burger! *I made my own mayo . I added a lot of fresh herbs since they are all growing like mad.  I used pa...

Egg salad is a simple thing to make.  You boil the eggs, smash them up, throw in some celery and onions, and add some mayonnaise.  But OH NO that would be too simple for me and it really wouldn't taste as good either.  I prefer to make my own mayonnaise and at least I know what is going into it.  It is so easy. It was a nice addition to the Brunch. Mayonnaise 1 egg 1 T Dijon mustard 1 T vinegar (or lemon juice) 1 shallot 1 clove garlic salt/pepper variety of fresh herbs, basil, parsley, thyme, or tarragon approx 3/4 - 1 c oil (canola or olive) Place all the ingredients except for the oil in a food processor. Buzz until mixed.  With food processor running, drizzle oil through chute. Once you start to hear a glug, glug sound, you have added enough oil.  Taste and adjust seasoning by adding either more acid, salt, or a pinch of sugar. Olive oil herbed mayo I used olive oil this time for the egg salad. It gives it a little mo...