Zucchini, Savory Pudding w Marjoram Serves 4

Heat oil in medium pot over med heat. Add onion and cook, covered, stirring frequently, until soft and translucent, about 12 min. Add garlic and cook until fragrant, about 45 seconds. Raise the heat, add zucchini and 1 c water and cook, covered, stirring occasionally, until soft, about 10 min. Uncover and cook, stirring frequently, until somewhat dry and stiff, about 6 min. Remove from the heat. Mash the zucchini mix into a pulp and season w s&p. Stir in the marjoram, egg and mascarpone. Preheat the oven to 400. Scrape the mix into a loaf pan or souffl� dish and bake until lightly browed on top, about 20 min.

Olive Oil 1 T
Onion 1 med Spanish, chopped
Garlic 4 cloves, finely chopped
Marjoram 2 T chopped
Egg 1 large, beaten
Mascarpone 0.5 c
Pork 2.5 lbs each–two of them
Cider 3 c or cranberry juice
Rosemary 3 T fresh
Thyme 1 tsp
Cinnamon 1 stick
Bay Leaves 2
Salt 0.5 c sea
Olive Oil 2 T
Onion 2 sliced
Garlic 2 cloves minced
Wine, White 1 c
Lemon 2 sliced
Sage 1 large bunch fresh
Vegetable Oil 0.5 c