Here are five very intriguing recipes provided by shareholder Amy Larson. I just recently tried the Zucchini Bread, Zucchini Bread Jam, and the Raspberry Jalepeno Jam that she made; all were absolutely delicious. In parantheses are the sources from which the recipes were taken.

Zucchini Bread (Cooks Illustrated) Yield 1 loaf

1 ½ pounds zucchini, shredded zucchini

1 1.4 cups packed (8 3/4 ounces) brown sugar

¼ cup vegetable oil

2 large eggs

1 tsp vanilla extract

1 ½ cups (7 1/2 ounces) all-purpose flour

½ cup (2 3/4 ounces) whole-wheat flour

1 Tbsp ground cinnamon

1 ½ tsps salt

1 tsp baking powder

1 tsp baking soda

½ tsp ground nutmeg

¾ cup walnuts, toasted and chopped (optional)

1 Tbsp granulated sugar

Directions:

Use the large holes of a box grater to shred the zucchini. The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes early.

1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 8 1/2 by 4 1/2-inch loaf pan.
2. Place zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (you should have 1/2 to 2/3 cup liquid). Whisk brown sugar, oil, eggs, and vanilla together in medium bowl. Fold in zucchini.
3. Whisk all-purpose flour, whole-wheat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in large bowl. Fold in zucchini mixture until just incorporated. Fold in walnuts, if using. Pour batter into prepared pan and sprinkle with granulated sugar.
4. Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 65 to 75 minutes. Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and let cool completely on wire rack. Serve.

Caponata (Cooks Illustrated) Yield 3 cups

Ingredients

1 large eggplant (about 1 1/2 pounds), cut into 1/2-inch cubes (about 7 cups)

¾ tsp kosher salt

¾ cup vegetable juice, preferably V8 (see note)

¼ cup red wine vinegar, plus extra for seasoning (see note)

2 Tbsps light brown sugar

¼ cup minced fresh parsley leaves

1 ½  tsps minced anchovy fillets (2 to 3 fillets)

8 ounces ripe tomatoes (2 medium), cored, seeded, and cut into 1/2-inch dice (about 1 cup)

¼ cup raisins

2 Tbsps minced black olives

2 Tbsps extra-virgin olive oil

1 celery rib, cut into 1/4-inch dice (about 1/2 cup)

1 small red bell pepper, seeded and cut into 1/4-inch dice (about 1/2 cup)

1 small onion, diced fine (about 1/2 cup)

¼ cup pine nuts, toasted

Instructions:

1. Toss eggplant and salt together in medium bowl. Line entire surface of large microwave-safe plate with double layer of coffee filters and lightly spray with nonstick cooking spray. Spread eggplant in even layer over coffee filters. Microwave on high power until eggplant is dry and shriveled to one-third of its size, 8 to 15 minutes (eggplant should not brown). (If microwave has no turntable, rotate plate after 5 minutes.) Remove eggplant from microwave and immediately transfer to paper towel-lined plate.
2. Meanwhile, whisk vegetable juice, vinegar, brown sugar, parsley, and anchovies together in medium bowl. Stir in tomatoes, raisins, and olives.
3. Heat 1 Tbsp oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant and cook, stirring occasionally, until edges are browned, 4 to 8 minutes, adding 1 tsp oil if pan appears dry. Transfer to bowl and set aside.
4. Add remaining 2 tsps oil to now-empty skillet and heat until shimmering. Add celery and red pepper; cook, stirring occasionally, until softened and edges are spotty brown, 2 to 4 minutes. Add onion and continue to cook until vegetables are browned, about 4 minutes longer.
5. Reduce heat to medium-low; stir in eggplant and vegetable juice mixture. Bring to simmer and cook until vegetable juice is thickened and coats vegetables, 4 to 7 minutes. Transfer to serving bowl and cool to room temperature. Taste and season with up to 1 tsp additional vinegar. Sprinkle with pine nuts before serving.

Zucchini Bread Jam (The All New Ball Book of Canning and Preserving) Yield four half-pint jars

Ingredients

4 cups shredded zucchini or yellow summer squash

1 cups apple juice or apple cider

6 Tbsp Ball Classic Pectin (powder, should be available in grocery stores and Walmart)

¼ c golden raisins

1 Tbsp bottled lemon juice

1 tsp ground cinnamon

½ tsp ground nutmeg

3 cups sugar – you cannot substitute a sugar-free product because the pectin won’t activate

Instructions:

1. Combine all ingredients except sugar in a six-qt stainless steel or enameled Dutch oven. Over high heat and stirring constantly, bring mixture to a full rolling boil that cannot be stirred down.
2. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Skim foam if necessary.
3. Ladle hot jam into hot ½ pint jars, leaving ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat with all jars.
4. Process jars 15 minutes. Turn off heat. Remove lid and let jars stand five minutes before removing them to cool.

You can skip the canning process, but you will have to keep the jam refrigerated.

Raspberry Jalepeno Jam Yield about 8 half-pint jars

Ingredients

2 red peppers, diced

14 – 20 jalepenos diced. If you like it hot, keep some ribs and seeds.

1 ½ cups apple cider vinegar

2 cups frozen raspberries

2 six-ounce liquid pectin envelopes (I use Sure Jell over Ball. One box has two packets)

Instructions:

1. Combine peppers, raspberries, sugar and vinegar in a pot and bring to a boil, stirring occasionally. Simmer for 10 minutes. Bring to a full rollig boil, and boil exactly one minute, stirring constantly.
2. Add pectin quickly, return to a full rolling boil and boil exactly one minute, stirring constantly. Remove from heat and let sit for 10 minutes.
3. Ladle hot jam into hot ½ pint jars, leaving ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat with all jars.
4. Process jars 15 minutes. Turn off heat. Remove lid and let jars stand five minutes before removing them to cool.

Pickled Egg and Beet Salad (Emeril Lagasse) Yield 1 quart

Ingredients

1 pound red beets, stems and leaves removed

1 cup apple cider vinegar

1/2 cup granulated sugar

1/2 tsp whole black peppercorns

1/8 tsp pickling spice

6 large hard-boiled eggs, peeled

1 small yellow onion, peeled and sliced

2 cloves garlic, peeled and smashed

Fresh dill sprigs, garnish

Sliced French bread, as an accompaniment

Instructions

1. Preheat the oven to 350 degrees F.
2. Wrap the beets tightly in aluminum foil and roast until tender, 1 to 1 1/2 hours. Remove from the oven, uncover, and let sit until cool enough to handle. When cool, slip the skins from the beets and cut into eighths.
3. In a non-reactive saucepan, combine the vinegar, sugar, peppercorns, and pickling spice. Bring to a boil and cook, stirring occasionally, until the sugar dissolves. Remove from the heat and let sit for 2 hours for the flavors to develop. Add the eggs, onions, garlic, and beets and turn to coat evenly. Cover tightly and refrigerate, turning occasionally, until the eggs are a deep pink color, at least 8 hours and up to 24 hours.
4. To serve, remove the eggs, beets, and onions from the marinade and arrange on a platter. Garnish with sprigs of dill and serve with sliced French bread.