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PHOTOSCONTRIBUTED Zucchini overload? Put a new spin on one of summer's most abundant vegetables with these 10ideas. GAD-ZUKES! SUMMERPRODUCE 10wayswithzucchini PASTA Grab yourself one of those veggie spiral cut- ting gizmos, which let you render produce into pasta- like ribbons. Zucchini does particularly well. Toss the zucchini spirals in a hot skillet with a splash of oil for a minute or two, then dress with sauce and cheese as you would pasta. Or boil up real pasta, then add the zucchini for the last minute. Drain and dress. DIP Slice a zucchini in half and toss it on a medium hot grill. Cook until lightly browned and tender, then pop it into a food processor. Add tahini, garlic, salt, pep- per and a splash of lemon juice, then process until very smooth. Use as a dip for vegetables and chips, or as a sandwich spread. SALSA Dice and toss to- gether 1 medium zucchini, 1 large tomatillo and red or orange bell pepper. Add 1 tablespoon balsamic vin- egar, a pinch of red pep- per flakes, 1 tablespoon chopped pickled jalapenos and a splash of hot sauce. Season with salt and pep- per. FRIES Cut the zucchini into -inch-thick sticks, then toss them first in a beaten egg, then in sea- soned breadcrumbs. Ar- range in a single layer on a baking sheet, then bake until crisp outside and just tender inside. As soon as they come out of the oven, sprinkle them with grated Parmesan cheese. BOATS Slice a zucchini in half then use a melon baller to scoop out the in- sides of each half. Mix to- gether loose sausage meat, grated cheese and chopped sun-dried tomatoes. Pack the mixture into the hol- lowed out zucchini halves, then bake or grill (over low heat) until cooked through. FRITTATA Use a man- doline or food processor to slice the zucchini as thinly as possible. Whisk 6 or so eggs, then pour them into an oiled pan and cook over medium-high until the bot- tom is just set. Scatter the zucchini slices evenly over the top of the egg, then crumble feta over it. Broil until lightly browned and the center is set. GRAIN SALAD Toss finely diced raw zucchini with cooked and cooled farro or barley, halved cherry toma- toes, diced red onion and crumbled soft goat cheese. Dress with lemon juice, ol- ive oil, salt and pepper. TART Use a mandoline or food processor to slice the zucchini as thinly as possible. Unfold a sheet of puff pastry (thawed accord- ing to package directions). Run a paring knife along the outside of the pastry about 1 inch from the edge and cutting only halfway down. Arrange the zuc- chini slices in the center, then sprinkle with grated Parmesan. Bake at 400 degrees until puffed and lightly browned. CHIPS Use a mandoline or food processor to slice the zucchini as thinly as pos- sible. Arrange the slices on a baking sheet, mist with cooking spray, then season with herbs, spices, salt and pepper, whatever you like. Bake at 375 F until the chips are nicely browned. CASSEROLE Cut a whole mess of zucchini into - inch rounds. Arrange sev- eral layers of them in an oiled casserole dish. Top them with a bit of mar- inara and some ricotta cheese. Repeat this layer- ing until you fill the casse- role dish about three-quar- ters of the way. Bake at 350 degrees until tender, lightly browned and bubbling at the edges. By J.M. Hirsch The Associated Press Zucchini bread is fine and all, but when you're staring down a mountain of summer abundance, how much of it can you really eat? Convinced we could find more — and more creative — ways to use up a bounty of zucchini, we decided to explore out-of-the-box ideas for summer's most notorious love-hate vegetable. The result? Some delicious ideas that will have you if not embracing then at least better tolerating your zucchini. Keeping zucchini on the vine longer does make them larger, but cut them early, keeping them small to medium in size, for the most flavorful taste. Here are 10 out-of-the-box ideas for summer's love-hate vegetable • A medium-size zucchini has just 25calories (com- pared to a baked potato, for example, which has 130 calories). • The world's largest zuc- chini on record was 691/2 inches long, and weighed 65 pounds. Bernard Lavery of Plymouth Devon, UK, grew the humongous veggie. Source: www.foodchannel.com DIDYOUKNOW? By Michael Felberbaum The Associated Press RICHMOND,VA. Helping to quench a growing thirst for American craft beer overseas, some of the United States' largest craft breweries are setting up shop in Europe, challenging the very beers that inspired them on their home turfs. It's the latest phenomenon in the flourishing craft beer industry, which got its start emulating the Eu- ropean brews that defined many of the beer styles we drink today. The move also marks a continu- ing departure from the status quo of mass mar- ket lagers or stouts, demonstrating a willingness of American breweries to explore — and innovate — old world beer styles from Belgium, Germany and the United Kingdom. The U.S. craft beer scene is so fresh and dy- namic, Europeans are becoming as excited about it as Americans, says Mike Hinkley, co-founder of San Diego-based Green Flash Brewing Co. "Even though they're used to all these amazing European beers, now there's just more variety." U.S. craft beer exports grew six-fold during the past five years, jumping from about 46,000 barrels in 2009 to more than 282,500 barrels in 2013, worth an estimated $73 million, according to the Brew- ers Association, the Colorado-based trade group for the majority of the 3,000 brewing companies in the United States. Of course, it's still a fraction of over- all production; U.S. craft brewers produced a total of 15.6 million barrels last year. Just last week, Green Flash became the first U.S. craft brewery to begin making and selling fresh beer in the European market under a deal with Brasserie St-Feuillien, a Belgian brewery founded in 1873. Under the watchful eye of Green Flash brew- master Chuck Silva, the brewery is making and sell- ing fresh West Coast IPA for distribution in the U.K., Belgium, France, the Netherlands and Italy. Meanwhile, 500 miles away in Berlin, Stone Brew- ing Co. is taking a different approach to meeting overseas demand — spending about $25 million to renovate a historic gas works building into a brew- ery, packaging and distribution center, restaurant and garden set to open late next year or early 2016. Escondido, California-based Stone — one of the top 10 biggest craft breweries in the U.S. — will make beer for its bistro and distribution throughout Ger- many and Europe. "The idea that we're going to go across the pond as it were to brew our style of beers fresh in Europe is an exciting prospect for us," said Stone CEO and co-founder Greg Koch, who announced the over- seas expansion plans over the weekend. "When we started out at Stone 18 years ago, we were inspired by a lot of the European brewers ... and now to see an inspiration bounce back around the world, that's amazing." Brooklyn Brewery's brewmaster Garrett Oliver agreed, saying what used to be a one-way street in the beer world is coming full-circle: "The creative spirit and ideas that have been developing in the U.S. are flowing back in that direction. Now it's a two-way street and we all have something to offer." In the spring, New York's Brooklyn Brewery and Carlsberg Sweden opened a craft brewery and res- taurant making new beers that are being distrib- uted throughout Scandinavia. The staff of Nya Carnegie in Stockholm was hired by Brooklyn Brew- ery and trained by its brewmaster. Brooklyn Brew- ery is still exporting its own beers to more than 20 countries in addition to its joint venture and also is looking at similar projects in other European cap- itals, South America and Asia. Around 30 percent of its business is exports. But the thirst for American craft beer hasn't al- ways been there. When the Brewers Association first gave pre- sentations overseas about the American craft beer scene about 10 years ago, people would laugh aloud. They'd even quote a Monty Python skit comparing American beer to water. "They're not laughing anymore," said Bob Pease, chief operating officer for the U.S. beer trade group. "The word is out now that the highest quality beer, the most diverse beer, is coming from American craft brewers." BREWERIES FREDERIK FERSCHKE, STONE BREWING CO. — THE ASSOCIATED PRESS Stone Brewing Co. CEO and Co-founder Greg Koch, center, toasts the crowd a er announcing the Escondido, brewery's plan to build a brewery and bistro in Berlin. ThirstforUScra be er g ro ws o ve rs ea s GREEN FLASH BREWING CO. — THE ASSOCIATED PRESS Alexis Briol, of Brasserie St-Feuillien in Belgium, le , and Green Flash brewmaster Chuck Silva pour hop pellets into a batch of beer. Reserve our BANQUET ROOM LosMarachis 529-5154 MongolianBBQ Mongolian BBQ K K ahunas ahunas AmericanStyle It's all about the choices! ANADULTDINNERBUFFETONLY EXCLUDES SENIOR and CHILDRENS DINNERS and One Per Table $ 2 00 OFF www.kahunasmongolianbbq.com 2151 Market St. Redding, CA 96001 (530) 244-4200 OPEN EVERYDAY 11 AM TO 9 PM Deli-TastyBurgers-Wraps NewTo-GoSection Thursday,Friday&Saturday Lunch&DinnerBuffet Happy Hour with Cocktails, Food & Entertainment Saigon Bistro 723 Walnut St. Red Bluff 528-9670 Take15%offyourentirebill dineinonly Open Tues-Sat www. palominoroom .com 723 Main St. 527.5470 FOOD » redbluffdailynews.com Wednesday, July 23, 2014 MORE ATFACEBOOK.COM/RBDAILYNEWS AND TWITTER.COM/REDBLUFFNEWS B4