GardenSpotlight

3 Cups Flour 2 tsp Cinnamon 1 tsp Salt 1 tsp Baking Soda 1 tsp Baking Powder 1 Cup OC Blonde, Chatham IPA, Chatham Pale Ale (beer replaces eggs) 2 Cups Sugar 2 Cups Zucchini, grated 1 tbsp Vanilla 1 Cup canola Oil Sift first 5 ingredients together; add sugar and then remaining ingredients.  Mix and divide into greased loaf pans or bundt pan.  Bake @ 350 degrees for 50 minutes or until top springs back when tested. Courtesy of my friends at Chatham Brewing ( www.chathambrewing.com/ ) and the Dive Bar ( www.DiveBarNYC.com )

Stuffed Mediterranean Squash ­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­ 8    Mediterranean Squash or zucchini (ends trimmed each approx. 6 long about 3 pounds) 12 ozs ground lamb 3/4 cup brown rice (instant) 1-3/4 tsps marjoram (dried, divided) 1-1/4 tsps ground cumin (divided) 1-1/4 tsps mint (dried, divided) 1/4 tsp ground allspice (divided) 1/4 tsp salt 1 pinch cayenne pepper 28 ozs tomato sauce (preferably chunky) 1 Preheat oven to 350ºF. 2 Hollow out each zucchini using a zucchini / apple corer or small, flexible paring knife, leaving 1/8-inch-thick walls. 3 Combine lamb, rice, 1 1/4 teaspoons marjoram, 3/4 teaspoon cumin, 1/2 teaspoon mint, 1/8 teaspoon allspice, salt and cayenne in a medium bowl. Loosely stuff each zucchini with the lamb mixture. Place the stuffed zucchini in a 9-by-13-inch baking pan. 4 Combine tomato sauce with the remaining 1/2 teaspoon marjoram, 1/2 teaspoon cumin, 3/4 ...