Lately, I’ve been using Cooking Light for many of the recipes I prepare for dinners. In an issue from long ago, I noticed a recipe for Garden Harvest Cake. ‘Tis the season for fresh vegetables, so I said, “Why the hell not. Let me make this.”

Though the recipe calls for vegetables that are not currently locally available (such as zucchini), I found some healthy options at our Met supermarket. In a few weeks, I’ll be able to pick up some carrots, zucchini and granny smith apples at our neighborhood farmer’s market. For now, try this recipe for Garden Harvest Cake  with whatever vegetables your grocer carries.

And voila.