Pictures and Recipes to Share.

Favorite breakfast of the week came on Friday morning. 

Honey Oat Roasted Pears. 

Wait..did you hear yourself read that? 

HONEY. OAT. ROASTED. PEARS. 

Take a moment and let that truly soak into your brain. 

Ready...okay, here is the recipe. 

Honey Oat Roasted Pears 
by Food Network, Anna Olson

Ingredients

• 1 cup rolled oats
• 1/3 cup light brown sugar, packed
• 1/4 cup sliced almonds
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted, plus extra for brushing
• 3 tablespoons raisins
• 4 Bartlett or Bosc Pears
• honey, for drizzling

Directions

1. Preheat oven to 375°F.
2. Toss oats, brown sugar, almonds and cinnamon to combine. Stir in butter until roughly combined. Stir in raisins.
3. Cut pears in half (do not peel) and scoop out core. Lay pear halves in a baking dish and brush tops with melted butter.
4. Press oat filling into center of each pear. Bake, uncovered for 25 minutes, until pears are tender and oat filling is lightly browned.
5. Serve warm, drizzled with honey and with yogurt for breakfast, or with ice cream for dessert.

 Saturday, I brought home my share from Maude's Market. 

Highlights: TOFU! 2 blocks of local TOFU! 

 Monday, we packed the backyard with friends. 

The above picture is to show off the food...drool. 

Juli brought her delicious bean burgers, Matt manned the grill for corn on the cob, rounded out with rosemary-garlic potatoes, green beans, and other delicious random sides.

 Look how big this girl is getting!

 Glad to notice that Matt got a group shot...squint your eyes and you can see people. What a beautiful Labor Day!

This afternoon I whipped up a batch of zucchini bread between class and watching Sofia for a hot minute. 

The rest of the HUGE zucchini from our CSA will be gettin' grilled up with some eggplant for tonight's dinner. 

Oh..you need this recipe too! 

Healthy {Oatlicious} Zucchini Bread

by Diana @ thechiclife.com

Ingredients:

• 2 cups white wheat flour (or flour of choice)
• 1 cup oat flour (or flour of choice)
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup applesauce
• 2 large eggs (or vegan egg substitute, for example: flax/chia seed egg)
• 1/4 cup canola oil (or oil of choice, preferably a non-flavored one)
• 2 teaspoon lemon zest (be sure to not skip over this ingredient – it’s the key)
• 2 teaspoons vanilla extract
• 1 cup sugar  (*she notes that she used less sugar, may want to add some more)
• 3 cups shredded zucchini (about 1 large zucchini)
• 1/2 cup coarsely chopped pecans (or nut of choice), toasted (if you want), plus more for topping, about 1/2 cup
• Cooking spray

Directions:

1. Pre-heat oven to 350 degrees F. Pre-pare baking containers of choice (see recipe notes above for options) – I used one loaf pan and one muffin tin – with non-stick spray.
2. In a large bowl, combine white wheat flour, oat flour, baking powder, cinnamon, salt, and baking soda. Whisk till evenly combined.
3. In a medium bowl, combine applesauce, eggs, oil, lemon zest, and vanilla extract. Whisk till evenly combined. Whisk in sugar. Stir in zucchini.
4. Pour wet ingredients into bowl with dry ingredients. Stir gently to combine, just till all dry ingredients are mixed in (careful to not over-mix). Fold in 1/2 cup pecans, if using.
5. For muffins and loaf (like I made) – Using an ice cream scoop, put one scoop worth of batter into each cup of a 12-cup muffin tin (should fill muffins cups about halfway up the sides). Repeat if making 24 muffins total. Otherwise, pour remaining batter into your prepared loaf pan.
6. Sprinkle oats and reserved nuts, if using, over batter evenly. Bake muffins for 14-17 minutes and bread 50-60 minutes, until a toothpick inserted in the center of the muffin or loaf comes out clean.