Kale and Zucchini Summer Salad

By Shannon Morehouse, MA, CHHC

Stop by Farmshed’s Farmers’ Market at our store from 3:00-7:00 PM tomorrow for fresh local, organic produce, including kale and zucchini, the two superstars in this recipe!

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Ingredients:

  • 1 small bunch of kale, leaves torn from stems and chopped
  • 1 small zucchini
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • Salt and pepper to taste
  • ¼ cup crumbled gorgonzola cheese
  • ¼ cup cashew pieces

Directions:

1.) Using a vegetable peeler, peel the zucchini in ribbons and grill on medium-high heat on a grill vegetable tray. This only takes a few minutes!

2.) In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.

3.) In a large bowl, toss kale, zucchini, and dressing.

4.) Transfer to salad bowls and garnish with gorgonzola and cashews.

Italian Spaghetti Squash

By Laurel Sterling, MA, RD, CDN

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The first time my mother cooked this for me, I was in love! Can you believe I had been deprived of experiencing the many wonders of spaghetti squash until I was 43? My mom made this for me last year and I could not get enough of it. As a vegetarian, I sometimes would eat this as my main dish, or as a side to my dinner, or even topped with eggs in the morning. It is a very versatile dish and simple to make.

Italian Spaghetti Squash

1 (4-pound) spaghetti squash

1 c. finely chopped onion

1 c. chopped zucchini

1 c. chopped yellow squash

1 c. chopped green pepper

1 (25-ounce) jar of tomato-basil sauce

1 TBSP chopped fresh oregano (Or you can use Italian seasoning)

1 TBSP chopped fresh basil (Or Italian seasoning)

1 tsp freshly ground pepper

Prep and bake the squash:

Wash squash; cut in half lengthwise. Remove and discard seeds or keep to plant. Place squash halves, cut sides down, in a 13x9x2″ baking dish coated with cooking spray. Add water to dish to depth of 1/2″. Bake at 375 degrees for 40 minutes or until squash is tender. Let cool slightly. Using a fork, remove spaghetti-like strands; compost shells. Set strands aside and keep warm.

Sauté vegetables on medium heat with olive oil, macadamia nut oil, or coconut oil. Add sauce and seasonings, and then mix spaghetti squash strands into the mixture. Enjoy!!

Vegetarian Thanksgiving Idea: Crust-less Zucchini Quiche

By Laurel Sterling, MA, RD, CDN

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My sister and mother usually make a crust-less quiche for me for Thanksgiving because I don’t eat turkey. I love several varieties of quiche. I don’t think there is any vegetable quiche I don’t like! You can use spinach instead of zucchini. Some recipes add garlic along with other seasonings like oregano or nutmeg. It is so simple to make and so delicious as a holiday dish!

Ingredients

3 cups zucchini, grated

1/2 cup gluten-free bread crumbs (Rudi’s)

3/4 cup mozzarella cheese, part skim, grated

2 eggs

4 egg whites

1 tsp minced onions

Salt and pepper

Directions:

Mix all but the cheese. Put into greased pie pan and bake 30 minutes at 350 degrees F. Top with cheese and bake 30 minutes more.

Makes 6 servings

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