Zucchini Muffins with Feta

I have a slightly hard time calling these muffins. Zucchini muffins should be sweet and spiced, right? Like carrot cake and pumpkin bread and other vegetables parading around in baked good form. Yes, they are shaped like muffins. And certainly they fit the baked goods mold. But the savory factor throws me. Apparently cornmeal muffins are acceptable, but these? My brain is trying to tell me, no, these are biscuits. But they are far to moist and tender to be biscuits.

And I will make them again.

adapted from Chilly Frosting

yields 12 muffins

The Ingredients
1 ½ cup all-purpose flour
1½ tsps baking powder
1 tsp baking soda
1 tsp salt
½ tsp freshly ground pepper
1/2 cup milk
3 Tbsp vegetable oil
2 eggs
1 large or 2 small zucchini, grated (about 1 1/2 cups)
1 cup crumbled feta cheese

The Process:
Preheat the oven to 350 degrees F.

Lightly oil a miffin tin, or line with paper liners.

In a large bowl combine the flour, baking powder, baking soda, salt and pepper.

In a second bowl, whisk together the milk, oil and eggs. Add the wet ingredients to the dry and mix until just combined.

Fold the zucchini and feta into the batter.

Spoon the batter into the prepared muffin tin, filling about 2/3 full.

Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Remove from oven and cool for 5 minutes. Remove muffins from tin to a cooling rack to cool completely.

Enjoy!

Lemon Dill Orzo Salad

Here's a little something simple for your next picnic or potluck. This salad was huge hit the last time I made it. Enjoy!

adapted from Two Peas and Their Pod

serves 8-10

The Ingredients:
for the salad
2 cups (about 12 oz) dry orzo
2 cans (15 oz) chickpeas, rinsed and drained
2 cups chopped cucumber
1/2 cup diced red onion
1 cup crumbled feta
1/2 cup fresh dill, chopped

for the dressing
6 Tbsp oil
6 Tbsp lemon juice
2 cloves garlic, minced
2 Tbsp dill, minced
salt and pepper to taste





The Process:
In a large saucepan bring 3 quarts lightly salted water to boiling. Add the orzo and cook until al dente, about 7-9 minutes. Drain and rinse with cold water. Allow to cool.

In a large bowl, combine cooled orzo, chickpeas, cucumber, onion, feta, and dill.

In a small bowl, whisk together the lemon, oil, dill and garlic until well combined. Season with salt and pepper to taste.  Drizzle over salad and toss to coat.