Zucchini Bread

This is such a simple savory bread and is always a total hit. It's perfect for a potluck, a side dish, or a Sunday morning breakfast. This recipe makes one loaf and is adapted from The Kitchn.

Guest Post: Vegan Lentil Chili

Do you remember my friend, Ben, who made the delicious veggie quesadilla a few weeks ago? He's back with a cozy vegan chili recipe for us!
-----------------------------------------------

It is the holidays, which means it is chilly outside and what better way to combat the cold than with some delicious, hearty chili. Now that I got the obligatory “chilly/chili” joke out of the way I can say that this recipe really was a true delight. I wanted something new and was lucky to stumble across this recipe online. I should note that their recipe calls for quinoa and I am using French lentils because I thought I had some at home and did not feel like returning to the grocery store. Lentils proved to be an excellent substitution. I will be trying it with quinoa in the near future to compare. The recipe you read below is pretty much straight from their website. I just made adjustments to mirror my cooking style.

This does produce a lot of chili, but the great part is that it freezes well. So if you are having a get-together, this will certainly satisfy the masses and be a crowd pleaser. I was able to serve 2 others and still have a plethora leftover, which I divided up into small plastic bowls and put into the freezer. Again, I was blown away. Growing up with one of the best chilis (my dad’s) out there, it was hard to believe that another recipe could be as delectable. 

Zucchini-Potato Frittata

Again, I'm trying to make recipes with foods that I have on hand. My coworker gave me a beautiful zucchini from her garden, I picked up gorgeous onions from the farmer's market this weekend, and I had some red potatoes in my pantry. This frittata was meant to be. The original recipe was posted here, but I made some changes to fit my preferences. This will make enough for dinner and then breakfast the next day. I hope you enjoy!

Pair with: a hard cider like my favorite, JK Scrumpy's.

Prep time: 30 minutes
Cook time: 30-40 minutes (some cook & prep time will overlap)

Ingredients

Potatoes & onions ready to be cooked

One (1) medium zucchini, sliced
One (1) teaspoon of salt
1/2 teaspoon of black pepper
Three (3) tablespoons of extra-virgin olive oil
One (1) pound of red potatoes, sliced
One (1) large onion, halved and sliced

Zucchini ready to be cooked

One (1) cup of sharp cheddar, shredded
1/2 cup of  sun-dried tomatoes

Seven (7) eggs, beaten
Garlic to flavor and taste



Directions
Preheat oven to 350F degrees.

Sprinkle salt over zucchini slices and set aside in a colander. After about 20 minutes, pat dry with a paper towel.
Heat oil in a skillet and toss in the potatoes and onion, over medium-low heat.
Cook potatoes for about 20 minutes, or until soft.
Increase the heat and saute the potatoes and onion for another five minutes.
Remove the potatoes and add the zucchini and sun-dried tomatoes to the skillet, and cook for five minutes.
Add beaten eggs and pepper to a greased casserole dish.
Stir in potatoes, zucchini, onion and then add cheese to the mixture.
Bake in oven for about 30 minutes.
Let cool, slice, and devour.