Frosted Banana Bars

Although this is not V's recipe (she's out of town and I'm home stuck with bananas), it delivers moist bars that are a great way to use up overripe bananas, especially when the heat and humidity (which has FINALLY arrived) turn bananas in less than a week. Just a hint - don't substitute the sour cream if you can help it. In most recipes that aren't baked goods, you'll notice that I substitute Greek yogurt for sour cream - a healthier and tastier change. However, when baking, there is something about the sour cream that cannot be matched with yogurt. And make it real sour cream. If it's low in fat, it's high in something else.

By the way, this is is NO way a super healthy treat. It might start out that way, but the frosting alone takes it to dessert decadence. Still, if you use good ingredients, it's a great way to make a snack that lasts for a while and allows you to feel like because there are bananas in it, it's healthier than brownies :-)

Let's start with the bars...

You need:

1 stick unsalted butter, softened
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
1 c. sour cream
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
4 ripe and mashed bananas

Cream the butter and sugar. Add the eggs one at a time. Then, add the vanilla extract and the sour cream. Sift together the flour, baking soda, and salt. Add to the mix. Finally, add the bananas. Mix together and pour into a 10x13" baking pan. Bake for 20-25 min.

While the bars are cooking, start on the frosting. For the frosting, you'll need:

1 stick unsalted butter, softened
8 oz. cream cheese, softened
4 c. powdered sugar
2 tsp. vanilla extract

Cream the butter and cream cheese. Slowly add the powdered sugar. Then, add the vanilla extract. Mix well until fluffy. After the bars have cooled, generously frost the bars and then cut to your desired size.

Creamy Ravioli with Squash, Lemon, and Chives

This recipe comes from Real Simple magazine. I chose it because it was a quick meal, with simple and inexpensive (yet healthy and delish) ingredients, and it was something that I could easily throw together before the art show at A's school tonight. It's a great way to use all of that summer squash and zucchini that seems to grow in number throughout the summer. And A gives it two thumbs up!

You need:

1# frozen ravioli
1 tbsp. olive oil
1 shallot, chopped
3 summer squash (I used yellow and zucchini), thinly sliced
1 c. heavy cream
1 tbsp. lemon zest
1/2 parmesan, grated
2 tbsp. fresh chives, grated
salt and pepper

Cook the pasta according to the package directions. Reserve 1/2 c. of the pasta water, drain the pasta, and return to the pot.

Heat the oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until soft, about 3 minutes. Add the squash and some salt and pepper to taste. Cook until tender, about 5 minutes. Add the cream and lemon zest and cook for another minute or two, until the cream is thickened.

Add the squash mixture, parmesan, reserved pasta water, and a little more salt and pepper to the pasta and toss gently to coat. Serve with a sprinkle of chives and parmesan cheese.

Serves 4

Summer's Bounty Tomato Sauce

Ok, technically we're not even close to summer yet, but a local greenhouse has great hydroponic tomatoes that make for a great transition to the delicious tomatoes of summer. Granted, they aren't nearly as sweet and luscious as those vine-ripened ones you get in late July or early August, but they are wonderful cooked. This recipe is good all summer long!

You need:

5 vine-ripened red tomatoes, chopped
3 yellow tomatoes, chopped
1 orange tomato, chopped
1 tsp. chopped garlic
1 small bunch of basil, chopped
salt and pepper to taste

Saute the garlic in a little olive oil, just for a minute or two. Add the tomatoes and cook over medium heat until they soften. Season with salt and pepper. Add basil just toward the end of the cooking. Serve over your favorite pasta, hot or at room temperature!