What’s Cookin’?

Zucchini Bread
3 eggs
1 1/2 cups sugar
1 cup oil
3 cups Hudson Cream flour
1 tsp. salt
1 tsp. cinnamon
2 tsp. vanilla
1 tsp. soda
1 tsp. baking powder
3 cups grated zucchini
1/2 cup nuts
1/2 cup coconut
Mix all ingredients together.
Pour in to two greased and floured loaf pans.
Bake at 350º for 1 hour.

Spaghetti and Ramps
From The Market Bulletin
1 pound spaghetti
3 Tbsp. extra-virgin olive oil
8 ounces fresh ramps
1 or 2 Tbsp. crushed red pepper flakes
Coarse salt
Bring 6 quarts of water to a boil over high heat.
Add 2 Tbsp. coarse salt and return to a boil.
Add spaghetti and cook according to package directions, until tender but still al dente.
Heat olive oil in a 12-to-14 inch skillet over medium-high heat.
Add root ends (white part) of ramps to pan and cook, stirring, until tender.
Season with red pepper flakes and salt.
Add leafy greens from ramps and cook, stirring, until wilted.
Drain pasta and add to skillet.
Toss gently to coat pasta with sauce.
Drizzle with olive oil.
Serve immediately.