My Weekend Grub contribution isn’t particularly healthy for you, but it’s oh-so-good and uses one of those prolific garden ingredients that take over your yard anyway: zucchini.

Zucchini is a type of squash, typically green and best picked when it’s about 6 inches in length (although I’ve forgotten to pick mine early and they can end up as big as my calf). I like this recipe because you can shred the zucchini in the Summer/Fall, freeze it, and make this tasty, cozy bread all Winter long.

Zucchini Bread

Sift: 3 c. flour
1 t. salt
1 t. baking soda
3 t. cinnamon
¼ t. baking powder

In a separate bowl, beat 3 eggs.

Add to the eggs: 2 c. sugar
1 c. vegetable oil
3 t. vanilla
Flour mixture
2 c. shredded zucchini

Pour batter into two loaf pans and bake 45-55 minutes at 325 degrees.

This is a really simple recipe with a boring name that I considered jazzing up, but couldn’t think of anything more creative. The ingredients are common garden vegetables and so you may have all the ingredients needed right in your backyard. If not, a quick trip to the farmers’ market will take care of it. This dish is simple, flavorful, and just a really good way to taste the food without a whole lot of added seasonings, spices, etc.

Green beans with onion, garlic, and tomato

• 1½ pounds fresh green beans, trimmed and cut into 1-inch pieces

• 2 medium onions, peeled and cut in half lengthwise, then crosswise into fine slices

• 2 medium garlic cloves, minced very fine

• 1 pound red-ripe tomatoes

• 4 tablespoons vegetable or olive oil (either works fine)

• ½ cup water

• 1½ - 2 teaspoons salt

• Pepper to taste

1. Drop tomatoes into boiling water for 15 seconds. Remove with slotted spoon, rinse in cold water, and peel. Chop tomatoes into ½ inch dice.

2. Heat oil in large, 8 or 9-inch wide pot over medium low heat. When hot, put in garlic and stir fry for 30 seconds. Add onions; stir fry for 2-3 minutes more until onions begin to turn translucent.

3. Now put in the tomatoes, beans, salt, pepper, and water. Bring to a boil. Cover, lower heat and simmer for 20-40 minutes until beans are cooked through.

Serves up to 10 people.