Fall Bounty Recipes

As the garden harvest is winding down, recipes are becoming a bit trickier. Pumpkin and zucchini were the key harvest items for this week: pumpkin pancakes (Room 106) and zucchini hummus (Room 108). In Kerry's room, we carefully followed the recipe for the pumpkin batter, but found that the first batch of pancakes was much too bland...an extra pinch of cinnamon and a smidge more sugar made all the difference in the world! Amanda, our toughest food critic, tried them, liked them and asked for more; Ben was skeptical at the initial offering, but concurred with Amanda as the last of the pancakes came off the griddle. Today's lesson: when you're the cook, it's a-okay to dip your finger into the batter and taste test...that's how we learn how to make adjustments.
Zucchini hummus was on the menu for Tonia's room (I'd been so excited about this recipe all week)...however, it wasn't meant to be. Sometime in the wee hours of Friday morning, the zucchini went from ripe to rotting....leaving an awful smell and a slimy puddle. Not to be deterred, we whipped up hummus (sans zucchini) in the food processor with pinto beans, garlic, lemon and a bit of tahini. Spread over pita triangles, the hummus received mixed reviews from the student critics (Javaid and Eric were big fans), but rave reviews from the adult contingent. So many more hummus recipes that we could try....roasted red pepper, edamame, garlic, olive...the list goes on and on!