Wilted Kale Salad with Corn & Mushrooms
Serves 4-5 as a side dish
Prep Time 10 minutes
Cook Time 10 minutes
2 tablespoons butter ¼ cup red onion, diced 1 yellow pepper, thinly sliced 1 tablespoon olive oil 1 clove garlic, mined 10 ounces mushrooms, sliced ½ cup corn, uncooked, sliced from the cob 1 tablespoon balsamic vinegar 1 tablespoon honey 1 bunch of kale, roughly chopped ¼ cup grated Parmesan or Asiago cheese Salt and Pepper
In a large skillet over medium heat add butter, onion and pepper. Cook until softened, about 5 minutes. Add olive oil, garlic and mushrooms. Cook for 4-5 minutes or until mushrooms are cooked through. Add corn, balsamic vinegar and honey; toss to coat. Remove from heat and add kale to the hot skillet. Mix until kale is just wilted and remove from skillet. Add salt and pepper to taste. Top with grated Parmesan/Asiago and serve immediately.
sweet corn and zucchini pie
author: pinch of yum
prep time: 15 mins
cook time: 45 mins
total time: 1 hour
yield: 6-8 (nutrition is for 8) 1x
This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it’s the perfect way to enjoy summer produce!
4 tablespoons butter
half of a yellow onion, diced
2 ears sweet corn
2 large zucchini, sliced very thinly (about 4 cups)
8 ounces sliced mushrooms
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
12 ounces shredded cheese (I used both Mozzarella and Swiss)
4 eggs, beaten
Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
It will bubble up a little bit as it bakes, so put a pan under to catch drips if it’s really full. Also, there was a little extra watery-ness (about 2 tablespoons) in the bottom of my pan when I sliced it, but the pieces held together perfectly so NBD. I think the moisture could be prevented by just being a little more patient before cutting. I sprinkled mine with fresh herbs (parsley and cilantro) like I always do on everything. Basil would also be yummy.
The pear and apple add just a hint of sweetness to a morning green smoothie without overpowering it.
Course Breakfast, Snack
Keyword Green Smoothie
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 1/2 cups (enough for 3-4 people)
Calories 121 kcal
Author Kristin Marr
1 cup almond milk or whole milk, coconut milk, or any nut milk will work.
1 ripe banana
3-4 large kale leaves destemmed--I prefer Lacinato kale. Spinach is another great option, use approximately 1-2 cups.
1 ripe pear quartered and seeds removed
1 small-medium apple quartered and seeds removed--Choose a sweet variety. I love Gala or Fuji apples.
1 cup ice
1 pinch ground cinnamon
Place all the ingredients in a blender jar, starting with the liquid (milk), soft ingredients (kale, banana, pear, cinnamon), then the remaining hard ingredients (apple, ice). Blend the ingredients until smooth, adding more milk if needed.
For more variety: Add 2 tablespoons of old-fashioned rolled oats.
Baked Apple Chips
Author: Cookies & Cups
2–3 Gala Apples, washed and dried
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Preheat oven to 225°F
Line a large baking sheet with parchment paper.
Using a mandoline slicer set the thickness to 1/8″ and slice the apples evenly.
Lay the apple slices onto the lined baking sheet. They can overlap sightly.
Mix the sugar and cinnamon together
Sprinkle both sides of the slices liberally with the cinnamon sugar.
Bake for 45 minutes. Flip the apple slices over and bake for another 45 minutes until lightly browned and crisp.
Remove the pan from the oven and allow the apple chips to cool on the pan.
Sprinkling cinnamon sugar on these is optional.
Golden Delicious, Pink Lady and Granny Smith Apples also work well.
Store airtight at room temperature for up to 1 week.
Pasta with Corn and Kale
Total: 45 min
Prep: 25 min
Cook: 20 min
6 ears of corn
1 pound campanelle or fusilli pasta
5 tablespoons extra-virgin olive oil
2 1/2 pounds assorted mushrooms (such as shiitake and cremini), trimmed and sliced
3 cloves garlic, sliced
1/2 teaspoon red pepper flakes
2 bunches Tuscan kale, stems removed, leaves cut into strips
2 bunches scallions (white and light green parts), chopped
4 tablespoons unsalted butter, cubed
Freshly ground pepper
Cut the corn kernels off the cobs and transfer to a bowl, then scrape the cobs with the back of a knife over the bowl to extract the liquid; set aside. Put the corncobs in a large pot and fill with water; season with salt. Cover and bring to a boil, then add the pasta and cook as the label directs; reserve 1 cup of the pasta cooking water, then drain. Discard the cobs.
Meanwhile, heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over high heat. Add half of the mushrooms in a single layer and cook, undisturbed, until golden, 4 to 5 minutes. Season with salt, stir and continue cooking until tender, about 5 more minutes; transfer to a large bowl. Add another 2 tablespoons olive oil to the pot and repeat with the remaining mushrooms. Transfer to the bowl.
Add the remaining 1 tablespoon olive oil, the garlic and pepper flakes to the pot; cook, stirring, until the garlic is soft, 1 to 2 minutes. Stir in the kale and season with salt. Cover and cook until wilted, about 3 minutes. Add the corn kernels, mushrooms, scallions and butter. Cook, stirring, until the butter is melted and the mixture is heated through, about 2 minutes. Add the pasta and 1/2 cup of the reserved pasta cooking water; cook, stirring, until heated through, 1 to 2 more minutes, adding more cooking water as needed to loosen the sauce. Season with salt and pepper.
Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe
We’re in love with this easy zucchini pasta recipe. There’s fresh zucchini, tomatoes, basil, parmesan, and lots of garlic. Plus, it only takes 20 minutes to make. Make this with 100% zucchini noodles or swap half of the zucchini for regular spaghetti for a heartier meal.
Makes 4 Servings
YOU WILL NEED
4 medium zucchini (about 2 pounds)
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic (3 to 4 cloves)
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
2 medium tomatoes, chopped, see note (about 12 ounces)
1/2 cup shredded parmesan cheese, plus more for serving
1 cup basil leaves, torn into pieces
1 teaspoon cornstarch
2 teaspoons cold water
Salt, to taste
Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra long noodles so that they are about the length of spaghetti.
Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
Bring the liquid left in the skillet to a simmer.
Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking until the liquid thickens to a sauce; about 1 minute.
Taste the sauce and season with salt. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.
How to make Zucchini Noodles without a Spiralizer: The spiralizer is not the only way to make noodles. You can use a julienne vegetable peeler or a mandoline. You can also use a standard vegetable peeler to make wide noodles or ribbons.
Don’t be surprised if after the pasta has been sitting, liquid collects at the bottom of the serving dish. This is okay with us. The liquid mixes with tomato, garlic, cheese, and olive oil, so it’s delicious.
Roasted Zucchini and Mushrooms with Feta
For added ease, skip the serving bowl and serve right off the baking sheet. Simply add a few greens or fresh herbs to make it look pretty. Yield: 4-6 side dish servings or 3-4 meatless main dish servings
1 pound zucchini and/or summer squash (about 2 medium or 3-4 smaller ones*)
10-12 ounces Crimini, Shitake, Porcini, or button mushrooms (may use a mix)
1 small yellow onion, peeled
1/2 teaspoon Italian seasoning (could substitute dried thyme leaves)
1/2 teaspoon kosher salt and several good turns of the pepper mill
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/3 cup (about 1-3/4 ounces) crumbled Feta
2 tablespoons chopped fresh parsley or basil (or a mix)
Preheat the oven to 400 degrees F. Spray or grease a large, rimmed baking sheet.
Chop the zucchini and/or summer squash into bite-size pieces. Cut the mushrooms in half (or quarters if large). Cut the onion in half, and then slice from root to tip end. Separate the slices. Place all the veggies in a large mixing bowl.
Sprinkle the Italian seasoning, salt and pepper over the vegetables, and then drizzle with the olive oil and balsamic vinegar. Toss to evenly coat (using your clean hands makes this easy). Transfer the mixture to the prepared baking sheet, and spread into an even layer. Roast for 20 minutes, and then stir and redistribute the vegetables. (There will likely be some liquid on the surface of the baking sheet at this point.) Continue to roast until the surface of the baking sheet looks dry and the zucchini and mushrooms are beginning to brown, 15-20 minutes more.**
You may sprinkle the feta over top after cooking, but I prefer to add it in the final few minutes of baking. Optionally, to add a little extra browning to the vegetables and feta, sprinkle the feta over all and then broil for a minute or two, watching very carefully to avoid burning, or until the vegetables are lightly golden in spots.
Remove from the oven, sprinkle with the chopped herbs, and enjoy. Leftovers improve with age and are delicious cold or gently warmed.
Grape & Apple Pie
3 cups all-purpose flour plus more for surface
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2' cubes
1/2 cup vegetable shortening
3 pounds tart, crisp apples (such as Crispin or Pink Lady), peeled, quartered, cored, thinly sliced
1 pound red or black grapes, halved, seeded if needed
3/4 cup plus 2 tablespoons sugar
2 tablespoons all-purpose flour
Pulse flour, sugar, and salt in a food processor. Add butter and shortening; pulse just until coarse meal forms. Add 1/3 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dry. Gather dough into a ball; divide in half. Flatten into disks, wrap in plastic, and chill for at least 1 hour and up to 2 days.
Roll out 1 dough disk on a lightly floured surface into an 11" round. Transfer to pie dish; press gently onto bottom and up sides of dish. Trim dough flush with edge of dish, leaving no overhang. Freeze until firm, about 10 minutes. Add scraps to remaining dough disk; roll out on parchment paper to a 12" round. Slide paper with dough onto a rimless baking sheet and chill in refrigerator.
Preheat oven to 375°. Line dough in pie dish with foil or parchment paper. Fill foil with pie weights or dried beans. Bake until edges are just beginning to turn golden, 25–30 minutes. Remove foil and pie weights. Return dish to oven; continue baking until crush is dark golden all over, about 20 minutes longer. Transfer pan to a wire rack; let crush cool completely.
Mix apples, grapes, sugar, and flour in a large saucepan; stir to coat. Cook over medium–low heat, stirring often, until fruit is translucent and juices are thickened, 30–40 minutes. Let mixture cool to room temperature.
Prehead oven to 375°. Transfer fruit to crust. Remove remaining dough from refrigerator. Using a decorative cutter, make a pattern in center of dough, leaving a 2" plain border; reserve cutouts. Invert dough over fruit in crust; peel off parchment paper. Trim dough along edge of crust, leaving no overhang. Arrange reserved dough cutouts decoratively over top crust, pressing lightly to adhere. Place pie on baking sheet.
Bake pie until crust is golden brown and juices bubble, 50 minutes–1 hour. Transfer to a wire rack to cool. DO
AHEAD: Can be made 8 hours ahead. Let stand at room temperature. Serve with ice cream, if desired.
Mediterranean Salmon with Sautéed Kale & Zucchini
Time: 35 min
Servings : 2
1 10-Oz Skin-On Salmon Fillet
2 cloves Garlic
4 oz Sweet Peppers
1 bunch Kale
2 Tbsps Ghee
2 Tbsps Sliced Roasted Almonds
1 Tbsp Capers
1 Tbsp Apple Cider Vinegar
Prepare the ingredients:
Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Roughly chop the capers. Remove and discard the stems of the kale; roughly chop the leaves.
Start the vegetables:
In a large pan (nonstick, if you have one), heat the ghee and 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared peppers, garlic, and capers (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.
Finish the vegetables:
Add the chopped kale and vinegar to the pan (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. Wipe out the pan.
Cook the fish & serve your dish:
While the vegetables cook, pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into two equal-sized pieces; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until cooked through. Turn off the heat. Serve the finished vegetables topped with the cooked fish. Garnish with the almonds. Enjoy!
KALE SALAD WITH APPLE, PEAR AND ROASTED PECANS
PREP TIME: 12 MINUTES
TOTAL TIME: 12 MINUTES
SERVINGS: 2 LARGE SALADS
FOR THE SALAD
1 head green kale
1 lemon juiced
1 Fugi apple shredded
1 Bosc pear thinly sliced
1 cup raw pecans roasted
½ cup gorgonzola cheese or desired amount
FOR THE BALSAMIC VINAIGRETTE
¼ cup olive oil
1/3 cup balsamic vinegar