Chocolate Zucchini Cake

makes a 9x13" pan

1/2 C butter
1/2 C canola oil
1 3/4 C sugar
2 eggs

2 1/2 C whole wheat flour
1/4 C cocoa powder
1 tsp soda
1 tsp salt
1/2 C buttermilk
1 tsp vanilla

2 C shredded zucchini (peel and partially seed the zucchini first)

3/4 C chocolate chips
3/4 C chopped walnuts

Cream butter, oil and sugar. Add eggs, beat well.

Add dry ingredients and buttermilk. Stir in vanilla.

Stir in zucchini *by hand*.

Pour into a 9x13" pan and top with chocolate chips and walnuts.

Bake at 325 for 1 hour.

Three-Bean Salad

1 1/2 cups frozen shelled edamame (8 ounces)
2 Tablespoons olive oil
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1/2 cup chopped red onion
2 cups thinly sliced celery
2 Tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped garlic
cayenne pepper to taste
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.

Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds or less. Pour into a large heatproof bowl.

Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.

Yield: Makes 6-8 (side dish) servings
Active time: 25 min
Total time: 35 min

Simple Orange Vinaigrette

1/4 cup frozen orange juice (from concentrate, undiluted)
1/4 cup balsamic vinegar
1/2 cup olive oil

Shake it all up in a mason jar and pour. Save the rest in the fridge. Tangy and absolutely delicious. From Becca.