When we’re not jumping in the nearest lake, our summer has been all about food. My daughters (2 and 4) love picking up our farm share, and have become big helpers in the kitchen, and it’s been fun figuring out ways to use up every vegetable, even if it’s not a favorite.
So far, pickles and dilly beans are the reoccurring theme, and I found a great recipe for the zucchini, their least favorite of the farm haul. I left out the espresso powder, because I was making it for kids, and used a bit more zucchini than called for, just to use it up. The result, a delicious treat that the kids, and the rest of the family loved. Recipe: Chocolate Zucchini Bread (from King Arthur Flour)
If something that I cook gets eaten by 3 out of 4 of us, I instantly declare it a winner, and it gets added to our regular rotation. With 2 children under 4, this is the best we can hope for sometimes.
This is one of those recipes. I modified it from one that included artichokes, which are a no-go with the kiddos. But, now there’s garlic, and we love garlic (I’ve also adjusted all the other ingredients and have made it at least a dozen times this way)!
Garlic, Kale and Ricotta Pie
-5 large Eggs
-12 oz ricotta
-4 oz grated parmesan cheese
-3 tablespoons garlic, minced
-1 bunch fresh kale (need approx 2 cups chopped)
-1/2 teaspoon salt
-1/2 teaspoon freshly ground pepper
Preheat oven to 350f
In a large mixing bowl, beat eggs. Add parmesan and ricotta and whisk together until well-blended. Add garlic, salt and pepper and whisk together.
Remove rib and chop kale, add to bowl and mix well.
Pour mixture into oiled 10″ tart pan. Drizzle with olive oil.
Bake at 350f on middle rack for 35 minutes.
I sometimes roast a bunch of garlic cloves and throw them in whole instead of chopped garlic.