Zucchini Bread Muffins Recipe-Confident in the Kitchen-Jean Miller

Zucchini Bread

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Zucchini Bread is a tradition in the Midwest. Zucchini is a summer squash and easy to grow, and the plants are prolific producers. When the first zucchini of the season is ready, be sure to check daily and harvest at 8-10 inches while the flesh is still firm and the seeds are still tiny. Too many times, I have discovered sneaky ones hiding under big leaves, having already made the jump to jumbo. That’s when you make zucchini bread.

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Salmon Cakes Recipe-Confident in the Kitchen-Jean Miller

Salmon Cakes

Welcome » MidwesternCuisine

I grew up with a version of these salmon cakes, and it always brings back fond memories. If you do not have cilantro, parsley is a good substitute. We like dried better than fresh because it adds flavor without really shouting its presence. These pair very well with a handful of baby arugula drizzled with extra-virgin olive oil finished with a pinch of kosher salt. It is a beautiful, tasty salad requiring little effort. I always think of it as “Marcella’s Salad” because she introduced it to us in Florence, Italy, while Mark and I were taking a cooking class. A simple arugula salad is a perfect way to round out almost any main dish.

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