Zucchini Harvest Salad Food

ZUCCHINI SALSA, CANNED

Steps:

• Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
• Day two.
• Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, 1 tablespoon salt, tomatoes and tomato paste.
• Bring to a boil and simmer for 15 minutes.
• Pour into sterilized jars and seal.
• Water bath jars for 15 minutes if they have not sealed properly.

ZUCCHINI SALAD

Steps:

• Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately.

APPLE HARVEST SALAD

Steps:

• in large bowl stir together all ingredients (except sour cream, cinnamon and lettuce).
• in small bowl stir together sour cream and cinnamon, fold into chicken mixture.
• cover and refrigerate at least 1 hour.
• to serve line six bowls with lettuce and fill each with salad.

ZUCCHINI HARVEST BREAD

Steps:

• heat oven to 350*F.
• in large mixer bowl combine all ingredients "except zucchini and walnuts".
• beat at low speed, scraping bowl often, until well mixed about 2 to 3 minutes.
• by hand, stir in zucchini and nuts.
• spread into 2 greased 8x4 loaf pans.
• bake for 50 to 65 minutes or until wooden pick insert in center comes out clean.
• cool 10 minutes, remove from pan.
• cool completely, store refrigerated.