Ingredients: 4 ounces white whole-wheat flour (about 3/4 cup) 1/2 cup plain yellow cornmeal 2 teaspoons baking powder 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 cup light sour cream 2 large eggs 2 tablespoons olive oil, divided 1 1/4 cups fresh corn kernels (about 2 ears) 2 tablespoons minced jalapeño 1/2 cup diced yellow squash 1/4 cup chopped green onions 1/4 cup chopped fresh basil 1 1/2 teaspoons white wine vinegar

Ingredients: 3 eggs, lightly beaten 1 cup vegetable oil 3 teaspoons vanilla extract 2 1/4 cups white sugar 2 cups shredded zucchini 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1 tablespoon ground cinnamon 1 pint fresh blueberries Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. 2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Bea

Like most vegetables, these guys will get soft as they lose moisture in the fridge. Bag 'em, or keep them in a reusable container. Ideal storage temperatures are between 33 and 39 degrees.

The main thing with greens is to keep them cold, and prevent them from drying out. If left uncovered in the refrigerator, leaves will loose their moisture and wilt. For me, this means simply throwing the greens in a plastic bag (sealed or slightly vented is fine), and storing in the fridge. Wash the greens on the way out. For a more involved process, see below... __________________________ The storage method outlined here is for Bok Choy, but can be used for just about al

To store fresh basil: Don't refrigerate! Keep stems in water, but don't get leaves wet. (they will turn brown!) Keep in a cool place, out of direct sunlight.