Banana Bread Ice Cream Recipe

Okay, so it's not technically ice cream, but it tastes so good you won't even notice the missing milk and cream!  This is super easy to make, no ice cream maker needed and is a healthy choice when you are craving something sweet.  Plus, you can get your homemade banana bread fix in the summertime, without heating up the house with turning the oven on!  The texture is somewhere between a frozen soft serve custard and a rich sorbet.  I topped mine with candy coated pecans I made a few weeks ago, but chocolate chips would also be a tasty option!

3 overripe bananas peeled

1 teaspoon of vanilla extract

1/2 teaspoon of cinnamon

1 tablespoon of honey 

1 handful of candy coated pecans, chopped

3 tablespoons of mini chocolate chips (optional)

1.  Using a food processor puree all of the above ingredients until the mixture is smooth and fully incorporated.  Add into a bowl and freeze for several hours.  Top with chopped pecans and chocolate chips.  Enjoy!

Zucchini and Tomato Crostini Recipe

I love cooking with zucchini during the summertime because it reminds me of my grandfather's garden.  It is readily available during this time of year, which means it is usually very affordable.  I got the zucchini I used in this recipe from the produce stand down the road from my house so it was very fresh.  The bright green and red in this recipe makes this a beautiful appetizer that will impress your guests. I love using the sweet basil in this recipe, it balances out the slight bitterness that zucchini typically has.  

1 sliced loaf of french bread

2 tablespoon of extra virgin olive oil

1/4 cup of chopped onions

3 large zucchinis cut into small strips

1 tomato diced

1/2 cup of shredded romano cheese

1 handful of basil leaves torn up

Salt and Pepper

1.  Preheat the oven to 450 degrees.  Heat the extra virgin olive oil in a medium sized skillet.  Add the onions and saute for a few minutes.

2.  Add the zucchini and tomato and cook for about 8 minutes or until slightly soft.  Add the basil and salt and pepper to taste.  

3.  Scoop the vegetable mixture on top of each piece of bread.  Sprinkle each crostini with a little bit of cheese on top.  Bake for 10 minutes and then serve.