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Ingredients
6 ounces uncooked linguine
2 tablespoons butter
1 tablespoon olive oil
2 medium zucchini, thinly sliced
1/2 pound fresh mushrooms, sliced
1 large tomato, chopped
2 green onions, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded provolone cheese
3 tablespoons shredded Parmesan cheese
2 teaspoons minced fresh basil
Ingredients
For the ice cream
1 15oz can of regular coconut milk
1 15oz can of light coconut milk
2/3 cup coconut nectar (or other liquid sweetener)
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon xanthum gum (optional)
For the fudgy ganache swirl
1 cup dark chocolate chips/chunks
1/2 cup coconut milk
Ingredients
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 teaspoons finely ground black pepper, plus more for sprinkling
1 cup (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg, room temperature
1/3 cup plus 1 tablespoon mild-flavored (light) molasses
3/4 cup powdered sugar
1 tablespoon (or more) milk
Raw sugar (for sprinkling)
Ingredients
4 cups all-purpose flour
1 tablespoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
5 large eggs
1-1/2 cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
2 cups shredded unpeeled zucchini
1 cup shredded peeled apples
1-1/2 cups chopped pecans
Directions
In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into three greased 8×4-in. loaf pans. Bake at 350° for 50-55 minutes or until done. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
