I found a container of grated zucchini in the freezer, so I used it on Friday to make Turkey Zucchini Loaf with Peach-Dijon Mustard Glaze. I still have a supply of peach jam that I canned in the summer of 2021. I also made a Vegetable-Farro Stir-Fry, with ½ cup farro cooked in turkey broth from the freezer and the carrots, celery, yellow bell pepper, and mushrooms sauteed in avocado oil before I combined the two. I like this ratio, as it favors more vegetables to grain.
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