Before this year, I would use this recipe for Irish Soda Bread, however, every year I would get comments about the bread being a little dry. This year I opted to try a new recipe with great success. I must even admit that this adaptation from Emeril's Every Day is Party cookbook was much moister, tastier and simpler.

Here is what you'll need:

• 4 cups bleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup raisins 
• 2 cups buttermilk

Preheat oven to 450F. Grease baking sheet and set aside.

Combine flour, baking soda, salt and raisins in a mixing bowl. Add buttermilk and mix with a fork until a dough forms.

Lightly flour a work surface, either a board or countertop. Transfer dough from the bowl to the floured surface. Gently fold the edges into each other four times, turn over, then pat the dough out into a circle about 9 inches in diameter and about 1 inch thick.

Place dough on baking sheet. Using a knife, slice the top of the dough to make an X.

Place baking sheet in oven and bake 15 minutes. Turn oven temperature down to 400F. Continue baking bread for 25 additional minutes until bread is browned. To test the bread, tap on the top of the loaf and listen for a hollow thumping sound. Cut into 8 large slices or 12-16 smaller slices.

Source: Adapted from Emeril's Every Day is a Party Cookbook

I'm so happy to be back participating in What's Baking!  This month's theme, Bake Local, was chosen by Lindsey from Our Share of the Harvest.  Lindsey's blog is dedicated to cooking local and a great resource when it comes to cooking from a CSA share.

It wasn't until this week that I nailed down a recipe and I'm glad I waited.  Zucchini season is now in full force, and every year I'm on the hunt for ways to use it.  Let's face it, zucchini is great, but it grows so rapidly that it tends to get overwhelming!  So began my hunt for a new way to use it.
 
The original of this recipe can be found on Baking Bites.  I think I did pretty good with the local ingredients, aside from the staple pantry baking ingredients.  In keeping with the local theme, I made several changes, subbing local honey for molasses, using local milk instead of buttermilk and adding corn.  I have to say that this experience was a real eye opener for me.  While I shop at farmer's markets, grow my own garden and look for local products at the grocery store, there are so many more opportunities for me to consider. 

JR and I both really enjoyed this cornbread!  JR liked that it was sweeter than my normal recipe, and I liked that it was very moist and a great way to add some veggies to our meal.  I can see us making this again, and it may even become our go-to recipe.  By the way, if you have picky eaters, aside from a few green flecks, I doubt they will even be able to pick up on the zucchini if you use the finest grate.

Here is what you'll need (items marked with * are local):

• 1 Tbsp unsalted butter* 
• 3/4 cup cornmeal
• 1 cup flour
• 1/4 cup brown sugar 
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup whole milk*
• 1 egg*
• 1 egg white*
• 2 Tbsp honey*
• 3 Tbsp unsalted butter*, melted
• 1 corn cob*, kernels removed
• 1 cup grated zucchini*, squeeze off excess liquid

Preheat oven to 400F degrees.  Grease an 8x8 pan with 1 Tbsp of butter.  

In a large mixing bowl, add cornmeal, flour, brown sugar, baking powder, baking soda and salt.  Mix well.

In a separate mixing bowl, add milk, egg, egg white, honey and melted butter.  Whisk until well combined.

Pour milk mixture into dry mixture.  Stir until just combined.  Add corn and zucchini and stir gently until evenly distributed.

Pour batter into greased pan.  Tap pan on the counter a few times to let out any air bubbles.

Bake for 25-30 minutes, until toothpick inserted comes out clean.  Allow to cool before cutting and serving.  Serves 9.

• 2-3 cups of cubed ciabatta
• 4 Tbsp olive oil
• 2 tsp garlic paste
• 1/2 tsp dried oregano
• salt and pepper
• 1/2 lb. small tomatoes, quartered
• 1/4 English cucumber, cut into 1 in. chunks
• 1/2 red bell pepper, cut into 1 in. chunks
• 2 Tbsp chopped basil
• 1 Tbsp balsamic vinegar

In a large bowl, place ciabatta, 2 Tbsp olive oil, garlic, oregano, salt and pepper to taste.  Toss until all the bread is coated well.

Heat a nonstick pan to medium-high heat.  Add bread to pan and toast, turning over until all sides are browned.  Remove from heat and allow to cool.

Add remaining ingredients to large mixing bowl.  Toss until combined well.

Add toasted bread to mixing bowl just before serving.  Toss gently until well combined.  Serves 3.

I knew our weekend was going to be jammed packed, so I wanted to be sure we started our days off with a good breakfast.  JR suggested we stop for breakfast on our way out of town, but I really wanted to eat at home since I knew we'd be eating lunch out.  I remembered making overnight french toast before and decided that would be a perfect start to our day!

Ellie Krieger's Peach French Toast Bake is both easy to put together the night before and healthy.  I've made this with other fruits, and it has always come out delicious! And bonus, I now have breakfast ready, with just a little warming needed, for a few work days this week!  This is one of the most filling breakfasts I've eaten in a while. I'm finding a serving of this with 1/3 cup plain greek yogurt keeps me satisfied until lunch.

I noted the changes I made to the recipe here:

• Cooking spray
• 1 large whole-wheat baguette, about 8 oz (I used 8 oz day old ciabatta)
• 4 whole eggs
• 4 egg whites (I used 3/4 cup egg whites from the carton)
• 1 cup low fat milk(I use 15)
• 1 tsp vanilla extract
• 5 cups sliced peaches, fresh or frozen
• 1/2 lemon, juiced about 1 1/2 Tbsp
• 3 Tbsp brown sugar (I used 4 Tbsp)
• 1/4 tsp ground cinnamon (I used 1/2 tsp)

Spray a 9x13 baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan.  Whisk together the eggs, egg whites, milk, vanilla and cinnamon. Pour the egg mixture over the bread in the pan.

In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Sprinkle the remaining brown sugar over the top. Cover and refrigerate overnight.

Preheat the oven to 350 degrees. Uncover and bake for 40 minutes.  Serves 8.