Zucchini Chocolate Chip Cookies

This Recipe is from Barbara Kingsolver, Author of the book,
Animal, Vegetable, Mineral: A Year of Food Life.

1 egg beaten

1/2 cup butter softened

1/2 cup brown sugar

1/3 cup honey

1 Tbsp vanilla extract

Combine in large bowl

1 cup white flour

1 cup whole wheat flour

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/4 tsp nutmeg

combine in a separate, small bowl, and then combine with ingredients in large bowl.

1 cup finely shredded zucchini

12 oz chocolate chips

stir these into other ingredients, mix well, drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350 for 10-15 minutes.

Makes 2 dozen

Asparagus Dillys

From "Asparagus: The Spear-It of Spring"

Makes 1 quart

1 teaspoon dill seed
1 teaspoon dill weed
2 medium cloves garlic, thin-sliced
1-2 jalapeño peppers, seeded and thin-sliced
1 pound asparagus
1½ cups cider vinegar
5 teaspoons coarse kosher salt

Place dill seed, dill weed, garlic and peppers in clean one-quart canning jar. Trim asparagus to fit height of jar and peel them. Pack asparagus, tips up, into jar. Bring vinegar, salt and 1½ cups water to boil in non-reactive saucepan. Pour hot liquid over asparagus, cover tightly with fitted lid, and cool to room temperature. Store in refrigerator two weeks to develop flavor. Refrigerate after opening.

Rhubarb Crumble...I just made this last night!

Gingered Rhubarb Crisp With Vanilla Ice Cream
Ingredients:
2 1/2 lb To 3 pounds fresh rhubarb
4 Lumps "ginger in syrup" or crystallized ginger, each about 3/4 inch in diameter
1 c Sugar
3 tb Cornstarch
Vanilla ice cream

CRUMB TOPPING:

1 c Flour
1 c Sugar
1 pn Salt
3/4 c Chilled unsalted butter, cut into small piecesProcedure:
Preheat oven to 375'.

Rinse the rhubarb and pat dry. Trim off all the leaves and roots (they contain oxalic acid, which is toxic). Cut stalks into 1 inch pieces and place in a large bowl.

Coarsely chop the ginger and mix with the rhubarb.

Sift together the sugar and the cornstarch; toss with the rhubarb. Transfer to a 2 1/2-quart shallow baking dish. Set aside.

The topping: Combine the flour, sugar and salt in a food processor; pulse a few times to mix. Add the chilled butter and process until the mixture turns crumbly, just a few seconds. Sprinkle the crumb topping over the rhubarb. Bake until the topping turns golden brown and the rhubarb is bubbling.

Serve warm with scoops of vanilla ice cream.

Nutrition:
PER SERVING (with 1/2 cup ice cream): 425 calories, 4g protein, 62 g carbohydrate, 19 g fat (11 g saturated), 61 mg cholesterol, 86 mg sodium, 2 g fiber.
From: http://www.rhubarbinfo.com/recipe-cobbler.html#index_cobbler_7