Zucchini Boats

Slice the zucchini in half lengthwise.
Using a spoon, scoop out the pulp, leaving a boat/shell of the zucchini.
Place the boats inside a baking dish.

Now for the fun part:
Create a pulp mixture. Simply mix the zucchini pulp with whatever you want to cook inside the boats. We love to mix cooked ground sausage, cooked quinoa, and diced tomatoes.

Once combined, place the mixture back inside the boat. Extra can be placed around the boats.
Bake at 350 for about 30 minutes.

Other good combinations to add to the zucchini pulp:
Sauteed onions, cooked ground beef, diced tomatoes
Cooked and crumbled bacon and sour cream
Cooked and shredded chicken and cooked brown rice

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Fennel Gratin

Fennel
Olive Oil
Minced Garlic
Broth
Lemon Juice
Breadcrumbs
Cheese

  • Trim off the outer layer of the fennel bulb
  • Cut bulbs 1/2 lengthwise, then into 4 wedges
  • Cook fennel in a pan with olive oil for about 3-4 minutes
  • Add minced garlic and cook 1 more minute
  • Pour in 1 cup broth and 1 tbs. lemon juice, then cook until liquid is reduced by half, 4-5 minutes
  • Season with salt and pepper
  • Transfer the mixture to a baking dish
  • Bake uncovered until tender, about 30 minutes
  • Combine breadcrumbs and cheese, then sprinkle over the mixture
  • Bake until golden brown, about 10 minutes
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Sauteed Seasonal Veggies

Chopped seasonal veggies (radish, summer squash, winter squash, greens, kohlrabi, sweet potato, okra, broccoli, cauliflower)
coconut oil or olive oil
minced garlic (optional)
chopped onions (optional)

Heat oil in pan over medium heat. Add garlic or onions (if desired) and chopped veggies. Cook until desired tenderness. Season with salt and pepper.

 

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Pasta with Kale

Penne or farfalle pasta
2-3 tbs olive oil
1 small onion diced
2-3 garlic cloves, minced
½ lb chopped kale leaves
Salt and pepper

Cook pasta following directions. Meanwhile, heat olive oil in large pan over medium heat, add onions, and garlic, and cook until tender. Add the kale and saute until wilted. Drain the pasta and combine it with the onions, garlic, and kale. Season with salt and pepper and serve immediately.

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Turnip & Mushroom Gratin

1 cup heavy cream
1 clove smashed garlic
1 bay leaf
1 bunch thyme
1 stick butter
1 lb. turnips
½ lb. mushrooms thinly sliced
1 cup Parmesan Cheese

Clean and thinly slice turnips (reserve greens, remove thick stems). Preheat oven to 375 degrees. Steep garlic, bay leaf, thyme in heavy cream for 20 minutes and season with salt. Butter the bottom of a Cast Iron Pan or oven-safe, deep, baking dish and sprinkle with enough parmesan to lightly dust. Place a little bit of the steeped cream, then sliced turnips, followed by sliced mushrooms and turnip greens. Repeat until cast iron is full while sprinkling parmesan in between each step. Bake covered in oven for 40 minutes. Remove foil, sprinkle with remaining parmesan, and bake for 20 more minutes until fork tender. Salt and pepper to taste.

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Beef Spaghetti with Zucchini ‘Noodles’

ground beef
marinara or canned tomatoes
1/2 an onion
Italian seasonings such as basil and oregano
zucchini cut in strips lengthwise
salt and pepper

Cook ground beef and 1/2 onion then drain.
Add your favorite marinara or canned tomatoes and Italian spices. Let simmer.
In a separate pan, lightly saute the zucchini.

Serve the meat/marinara mixture over the cooked zucchini ‘noodles’. Salt and pepper to taste. beef-over-zucchini

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