Foodtastic Weekend!

It was a foodtastic weekend with Bonbon Oiseau, Jimbo Quazertime, and Pablo the Wonderpony. Behold: gluten free chocolate zucchini bread with Cha-Cha Lima on top, next to some grilled greens soaked in coconut milk, lime and GGX. They're right next to each other because it's easier that way to stuff them in your face at the same time. 

Gluten-free Chocolate Zucchini Bread with Cha-cha Lima

1 1/2 cups all-purpose gluten free flour
1 1/2 teaspoons xanthan gum
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup light brown sugar
1/2 cup granulated sugar
2 eggs, large
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 1/2 cups zucchini squash, shredded
3/4 cup semisweet chocolate chips
1.5 tbsp Cha-cha Lima for the top

Preheat oven to 350°F. In a large bowl, whisk together flour, xantham gum, cocoa powder, baking powder, baking soda and salt. Set aside. In a large bowl, beat together light brown sugar, granulated sugar and eggs at medium speed until very well combined, about 3-4 minutes. With mixer still on, drizzle in vegetable oil. Add vanilla extract and beat a few seconds more. At medium speed, slowly add the flour mixture and beat just until combined. Gently fold in the shredded zucchini and chocolate chips. Spread batter into a 9x5-inch loaf pan and smooth the top. Sprinkle 1.5 tbsp Cha-cha Lima on top. Bake in preheated oven for 1 hour or until a tester inserted in the middle comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes then turn out onto a wire rack to cool completely.

Grilled Greens with Coconut Milk, Lime and GGX

3 lbs greens—any kind, but I like collards—ribs removed
2 cans coconut milk
1.5 tbsp GGX
2 limes

Combine coconut milk, juice from one lime, and GGX in a big bowl. Shove the green in and toss. Refrigerate for 2-6 hours covered in plastic wrap. Preheat the grill to high.  Layer the greens on the grill. Flip when one side is lightly charred. Char the other side. Remove to a cutting board and chop. Taste for spice. Add more GGX if necessary. Serve with lime wedges.