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Zucchini season is here. There are many ways to use this prolific vegetable. Small, tender zucchini sautéed with a bit of onion, or added to a stir-fry, grated in breads, cookies or cakes, and some sneaky cooks puree and add to just about anything. Camouflaged with chocolate, baked into breads and pastries and mixed into sauces and soups, vitamins and fiber are added to diets with out the eater knowing the difference.

Chilly nights the past few days found me searching for soup ideas. Zucchini, Potato and Ham Soup by Rachael Ray (www.rachaelraymag.com) caught my eye. I added some garlic and skipped the nutmeg.

Zucchini, Potato and Ham Soup

1 Tbsp butter

2 medium onions, chopped

2 large potatoes (about 1 pound)

3 small zucchini (about 1 pound)

4 cups chicken broth

8 ounces cooked ham, finely chopped

1/4 cup chopped fresh dill

Pinch nutmeg

In a large sauce pan, melt butter over medium heat. Add onions and cook, stirring occasionally, until softened and slightly golden, about 8 minutes. Add the potatoes and zucchini and season with salt (1/4 tsp or less because the ham adds salt). Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the vegetables are tender, about 20 minutes.

Reserve 2 cups of the mixture. Using a blender, partially puree the remaining soup and return to the saucepan. Use a potato masher to break up the reserved 2 cups soup and return to the sauce pan. Stir in the ham, dill and nutmeg and heat until just hot. Serve with pumpernickel or rye bread. Yield: 4 servings.

Note: I added a chopped clove of garlic along with the onion. Cooked chicken could be substituted for the ham.

Summer can be a hard time for sourdough bakers to keep their starter going. Sourdough Zucchini Bread uses starter of any strength and makes a dent in the zucchini supply. Make extra loaves because this bread freezes well. I found the recipe at http://www.kingaurthorbaking.com.

Sourdough

Zucchini Bread

3/4 cup sourdough starter, fed or unfed

1/2 cup granulated sugar

1/4 cup honey

6 Tbsp vegetable oil

2 large eggs

1/4 tsp nutmeg

1 1/2 tsp grated lemon zest

1 1/2 tsp vanilla extract

1 cup King Arthur White Whole Wheat Flour

3/4 cup King Arthur Unbleached All-purpose Flour

1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 cups grated zucchini, packed medium firm

3/4 cup, chopped walnuts

3/4 cup raisins, currants or dried cranberries

Preheat oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan and set aside.

In a large bowl, stir together starter, sugar, honey, oil, eggs, nutmeg, lemon zest and vanilla until thoroughly combined.

In a separate bowl, whisk together the flours, baking soda, baking powder and salt. Stir gently into the wet ingredients.

Gently stir in grated zucchini, then the nuts and fruit. Transfer the batter to the prepared pan, smoothing the surface with the back of a spoon.

Bake bread for 45 minutes. Tent with foil and bake an additional 20 minutes, until a thin paring knife inserted near the center comes out clean.

Remove bread from the oven and cool in the pan on a wire rack. Store bread, well wrapped, at room temperature for up to three days; or freeze for use later. Yield: 1 loaf

Note: other flour brands maybe used but texture may vary. I used all unbleached white flour with good results. Pecans are a great substitute for walnuts. Additionally, do not leave out the baking soda. When you bake with honey you must add baking soda, or it produces a bitter taste and unsatisfactory raising.

The recipe notes: if you have citrus infused oil, substitute for the vegetable oil for a citrus aroma and extra flavor.

Salads are still in order and this rice-based salad, a combination of several recipes, is a flavorful change of pace and includes garden produce.

Summer Rice Salad

3 cups cooked long grain rice

6 hard cooked eggs, peeled and chopped

1 cup diced celery

4 green onions sliced, or 1/2 cup diced sweet or red onion

1/2 cup diced red or green sweet pepper

1/2 cup sliced black olives

1 cup cubed cheddar cheese

Dressing:

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup buttermilk, plus extra for thinning

2 Tbsp sweet pickle relish

2 tsp prepared mustard

1 Tbsp chopped fresh dill

1/4 tsp course ground black pepper

Combine rice and remaining salad ingredients in a large serving bowl and set aside.

In a mid-sized mixing bowl, combine the dressing ingredients, mixing until smooth. Thin with extra buttermilk as needed until mixture runs easily from the spoon.

Stir dressing into salad ingredients until thoroughly incorporate. Chill one hour to develop flavors. Serve as a side salad or a main dish. Yield: 6-8 servings.

Note: thawed frozen peas, or diced cucumber or tender, small zucchini are optional ingredients to add to this salad.

Alexa Boss shared a recipe on Facebook for Stuffed Jalapeno Peppers. Quick and easy, for a light meal or yummy hors d’ oeuvres.

Stuffed Jalapeno

Peppers

6-8 large jalapeno peppers

8 ounces cream cheese

1 pound sliced bacon

Cut peppers in half lengthwise and remove seeds. Fill with cream cheese. Wrap each in a bacon strip and place in a baking pan.

Place pan in preheated 400-degree oven and bake 25 minutes. Alexa suggests melting a bit of pepper jack cheese on the baked peppers before serving. Yield: 4-6 servings.

Note: be sure to wear protective gloves when handling jalapeno or other hot peppers.

– Share your favorite zucchini and other summer recipes by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa WA, 99159, email therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Check gardens and flowerbeds for dead foliage under plants and remove to prevent mildew and other heat-related issues during these extremely hot days.