Zucchini Parmesan Crisps

Ingredients:

- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil

- 1/4 cup (3/4 oz) freshly grated Parmesan
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- freshly ground black pepper

Directions:

Preheat oven to 375 degrees.

Slice the zucchini into 1/4"-thick rounds. In a medium bowl, toss the zucchini with the oil.

In a small bowl, combine the remaining 4 ingredients and sprinkle over zucchini. It won't all stick so once you place the zucchini on a cookie sheet or baking pan, you press some of the cheesy coating on the top of the zucchini .

Bake until browned and crisp, about 20-25 minutes. Remove with a spatula. Serve immediately.

Doughnut Muffins

With flavors reminiscent of a mini donut, these taste best the first day or two, so just make as many as you need. The full recipe makes 14-16 muffins.

Ingredients:

- 3/4 cup butter, softened
- 2/3 cup packed brown sugar
- 1/4 cup sugar

- 2 large eggs

- 1 1/4 cups 2% or skim milk
- 1 teaspoon vanilla extract

- 3 cups flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda

- 1 cup coarse sugar
- 1 tablespoon ground cinnamon
- 1/3 cup butter, melted

Directions:

Preheat oven to 350 degrees. Grease muffin cups, or use paper liners.

In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the milk and vanilla.

In another bowl, whisk the flour, baking powder, salt, nutmeg, cinnamon, and baking soda. Add to the creamed mixture; stir just until moistened.

Fill the prepared muffin cups. Bake 15-18 minutes or until a toothpick inserted in the center comes out clean (the tops of the muffins may not brown).

Cool for 5 minutes, then remove from pan to a wire rack.

For topping, combine the coarse sugar and cinnamon. Dip tops of warm muffins in melted butter, then coat in cinnamon-sugar. (Alternatively, butter the warm muffins with softened butter then immediately sprinkle with cinnamon sugar.)

Fennel Honey Granola

Ingredients:

• 1/3 cup raw pine nuts or walnuts
• 1/3 cup (raw) sunflower seeds
• 1/4 cup slivered almonds (if you use sliced almonds, wait to add them with the wet ingredients, they are too thin and will easily burn before others are toasted)
  
• 1 tablespoon sesame seeds
• 1 to 2 teaspoons fennel seeds 
• 2 cups old-fashioned oats (instant steel cut oats turn into oatmeal on the sheet, but it actually was still pretty good, I subbed 1 c steel cut instant oats for 1/2 a cup of the old fashioned oats)

• 3-4 T honey (Miss Bee Haven in Hugo MN is really good)
• 3-4 T creamy peanut butter
• 3 T butter
• 1 tablespoon fresh orange juice (or any juice, Bolthouse Farms blue goodness is my favorite)
• 1 tablespoons vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon finely grated orange zest, optional
• 1/2 teaspoon kosher salt, less if the nuts/seeds are already salted

Directions:

Preheat oven to 350 degrees.

Toast pine nuts or walnuts, sunflower seeds, almonds, sesame seeds, fennel seeds, and oats on a rimmed baking sheet, tossing occasionally, until lightly golden (3-5 minutes). Reduce oven temperature to 275 degrees.

Meanwhile, whisk honey, peanut butter, butter, orange juice, cinnamon, vanilla, zest, and salt in a medium bowl until smooth.

Combine all and gently mix until oat mixture is completely coated.

Spread out on a parchment-lined rimmed baking sheet. Bake, stirring halfway through (edges will take on color before center does), until golden brown (20-25 minutes).

Let cool; granola will crisp as it cools. Break into pieces, then stir in dried fruit or other mix ins if desired, but dried fruit sometimes doesn't store well right in the granola, it's sometimes better to just add it to the bowl when you're eating it. Store tightly covered at room temperature.

Strawberry Corn Salad

Ingredients:

- 3 to 4 ears very fresh white sweet corn (or 11oz can white sweet corn, drained)
- 1 pint fresh strawberries, hulled and sliced (probably needs 2 T maple syrup to help sweeten)
- 1/2 cup fresh basil, minced (try spinach instead)

- 2 tablespoons gourmet sunflower oil (or extra-virgin olive oil)
- 3 tablespoons white balsamic vinegar (or rice wine vinegar, or other mild clear vinegar)
- 2 teaspoons poppy seeds
- 1 teaspoon white pepper (or extra-fine ground black pepper)

Directions:

In a large bowl, cut the kernels from the cobs, tossing to break apart. Stir in strawberries and greens. 

In a small bowl, whisk together remaining 4 ingredients until well combined.

Toss corn, strawberries, and basil with dressing. Serve immediately.