Oh Boy! Do we have some fun, interesting, and delicious recipes for your this week!
Check them out ....
Yellow squash soup
4 to 6 servings
1-1/2 pounds yellow squash, chopped 2 cups chopped sweet onion 1 yellow or orange bell pepper, chopped 2 tablespoons olive oil 4 teaspoons vegetable base 4 cups water 1/2 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon dried thyme 1 tablespoon chopped garlic 1/4 teaspoon ground nutmeg 1/2 cup sour cream Parmesan cheese for garnish (optional)
1. In a large soup pot, saute the squash, onion, and bell pepper in oil until the onion becomes translucent.
2. While vegetables are cooking, stir together the vegetable base with hot water (or use /homemade/canned vegetable broth.)
3. Season vegetables with salt, pepper, thyme, and garlic, then stir in the broth and simmer on low for about 25-30 minutes.
4. Remove from heat and allow mixture to cool somewhat, then purée in a food processor or with a stick immersion blender until smooth.
Tomato Basil Zucchini Bread
The savory character of this bread comes from the zucchini, cheese, tomato pieces and basil. Aside from these ingredients, the recipe is that of a basic quick bread. You have probably made them many times before, and this one will be just as easy to whip up! You can choose to peel your zucchini first, or leave the skins on, whichever you prefer. I peeled some of the skins off my zucchini, but I did leave a little bit on, to give the bread a little extra color.
One batch makes an 8x8 pan (or 9x5) of bread. The cooking times will slightly vary, by about 5 minutes, depending on the size of pan you use, but I don't recommend anything smaller because the bread might not be cooked in the center before the outside is very dark brown.
1 1/2 cup grated zucchini
1/2 cup tomato, finely diced
1 tsp dried basil
1/2 cup vegetable oil
1 1/2 cup flour
2 tsp baking powder
1 tsp salt
1 cup Colby Jack cheese, divided
Preheat the oven to 350 F.
Combine the zucchini, tomato, basil, oil and egg in a bowl and mix together. In a separate bowl, mix the flour, baking soda, baking powder and salt together. Slowly add the dry ingredients into the wet ingredients, while stirring (If you are thinking "But I don't have enough hands!" - you can add a little, stir a little, add a little, stir a little etc). There will be a few lumps remaining.
Add half the cheese into the bread batter and mix together. Pour the batter into an 8x8 (or 9x5) greased bread pan and spread it out evenly. Sprinkle the remaining cheese over the top of the bread.
Bake for 25-30 minutes, until the edges are browning, and a toothpick inserted in the center comes out clean.
Remove the bread from the pan and let it cool completely on a cooling rack before slicing.
QUINOA, MUSHROOM, AND ZUCCHINI VEGGIE BURGERS
These Quinoa, Mushroom, and Zucchini veggie burgers are fresh and healthy! Plus, the secret to the perfect homemade veggie burgers that don't fall apart. Make a bunch and freeze the leftovers!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
16 oz. mushrooms chopped
1 zucchini grated
4 tablespoons extra-virgin olive oil divided
2 cups cooked quinoa (3/4 cup dry)
plenty of salt and pepper to taste
1/2 teaspoon crushed red pepper or more, if you like spicy!
2 cloves garlic minced
1/2 cup green onions chopped
1 cup breadcrumbs preferably whole wheat
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Cook quinoa according to directions, if it's not already cooked.
Sauté mushrooms and grated zucchini in 2 tablespoons olive oil with a generous pinch of salt over medium-high heat. Stir only once in the beginning and allow liquid from vegetables to evaporate. Continue cooking until vegetables are tender and most of the liquid has evaporated.
Mix cooked quinoa, sautéed vegetables, and all remaining ingredients (except for the extra olive oil) in a medium-sized bowl.
Form 6-8 patties with the mixture and fry over medium-high heat in 2 tablespoons of olive oil in a nonstick skillet. Cook for 2-4 minutes on each side, or until browned.
Move patties to parchment covered baking sheet. Bake at 375 degrees for 20 minutes.
If the mixture seems too sticky and won't hold together, try either adding more breadcrumbs or refrigerating the mixture for a couple of hours before forming the patties.
Cucumber-Chili Mexican Paletas
3 cups peeled, seeded and diced cucumber, plus 1/2 unpeeled cucumber chopped into 1/2-inch chunks
½ fresh jalapeño pepper, seeded and diced
1/4teaspoon chili powder
2/3cup granulated sugar
1/3cup lemon or lime juice
9(3 oz.) paper cups
In a blender, combine 3 cups cucumber, jalapeño, chili powder, sugar and lemon juice and blend until smooth.
Pour mixture over a fine-mesh sieve into a spouted measuring cup; discard extra pulp.
Pour reserved mixture evenly into 9 (3-ounce) cups. Top each cup with 4-5 pieces of unpeeled chopped cucumber and stir.
Place popsicle sticks in the center of each cup. Place cups in freezer for 4 hours until firm.
If you’re a fan of spiciness, throw in the whole jalapeño rather than half.
If you’re having difficulty with the popsicle sticks standing upright as the popsicles freeze, you can use aluminum foil to help hold the sticks in place. Once you have filled up all the paper cups, group them together on a baking sheet or tray, and lay a piece of aluminum foil over them. Poking through the foil, place a popsicle stick in each up. The foil will help hold the popsicle sticks in place as they freeze.
APPLE PEAR CUCUMBER SALAD
FOR THE DRESSING
2 tablespoons whole grain mustard
2 tablespoons fresh dill, chopped (or 2 tsp dried)
2 tablespoons apple cider vinegar
1⁄2 teaspoon brown sugar
4 tablespoons extra virgin olive oil
FOR THE SALAD
2 tart apples, crunchy (Gala, Pink Lady, Braeburn)
1 pear (Anjou, Bartlett, etc.)
1 seedless cucumber (or seeded)
1 small sweet onion
For the Dressing:
Mix the mustard, dill, vinegar, sugar and olive oil together. Set aside.
For the Salad:
Core and slice apples and pears into thin slices, leaving skin on for color and flavor.
Slice cucumber into rounds (if using cucumber with seeds, cut in half lengthwise, scrape out seeds, and cut into half moon slices).
If cucumber is waxed, peel it; otherwise leave skin on.
Slice onion any way you like.
Add all to bowl with dressing and toss to coat.
ROASTED TOMATO AND VEGETABLE SOUP WITH GIN DRIZZLE
4 large tomatoes, cut in half (remove some of the core if needed by cutting into a V-shape and remove)
6 small sweet peppers (or one large bell pepper)
1 medium zucchini, cut into wedges
1/2 white onion, cut into two wedges
5 garlic cloves with the skin on
2 tablespoons olive oil
2 cups vegetable broth
1 teaspoon fresh rosemary, chopped, plus a few extra whole sprigs for garnish
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
2 ounces gin
Optional: croutons as garnish
Preheat the oven to 425 degrees F. Place the tomatoes on one sheet pan, and the remaining vegetables on another. Drizzle everything with the olive oil. The tomatoes will cook for about 30 minutes. Be sure to flip them once or twice as they cook. The remaining vegetables will cook for about 20 minutes. Flip the peppers once or twice as they cook.
Remove the vegetables and allow them to cool slightly. Remove the skin, seeds, and membrane from the peppers. Peel away the paper from the garlic.
When the tomatoes have finished coking, place all the vegetables in a blender with about one cup of vegetable broth. Blend until smooth. Add a bit more liquid if needed.
Transfer the contents from the blender to a large pot or Dutch oven over medium heat. Add the remaining broth to the pot, along with the salt, black and red pepper, and rosemary. Stir, and allow the mixture to heat through for about 10 minutes.
Transfer to individual bowls to serve.
Just before serving, drizzle 1/2 ounce of the gin over each bowl and garnish with croutons.
Kale + Baby Portabella Grilled "Cheese" with Bourbon Pear Jam
yield: 3 SANDWICHES
prep time: 5 MINUTES
cook time: 20 MINUTES
total time: 25 MINUTES
Top of Form
Bottom of Form
Kale + Baby Portabella Grilled "Cheese"
6 slices gluten-free bread, (I used sourdough)
6-9 slices vegan cheese, (I used vegan provolone, but you can also use vegan mozzarella)
4 cups chopped kale, (Nature's Greens)
2 tbsp olive oil
4 oz baby portabella mushrooms
bourbon pear jam
Bourbon Pear Jam
2 pears, peeled and diced
1 tbsp lemon juice
2 tbsp Bourbon
3 tbsp maple syrup
1 tsp tapioca flour/starch
First, make your bourbon pear jam. Start by heating a small saucepan over medium-high heat. Add your peeled and diced pear and all other ingredients and stir. Bring to a low boil and then turn down to low. Simmer for about 15 more minutes. Smash the pears with a fork occasionally
While the jam is simmering, saute your mushrooms and kale in olive oil in a medium skillet over medium heat, tossing frequently until the leaves are wilted and slightly browned and the mushrooms are soft
Next, heat an electric skillet (or you can use stove top- whatever you use to make grilled cheese, just make sure it's non-stick) over medium heat
Butter 1 side of the bread then place onto the skillet, butter side down. Place cheese slices on the bread
When underside is golden brown, about 4 minutes, take the slices with the cheese and pop in the microwave for about 30-45 seconds to help the cheese get extra melty, then place back onto the skillet
At this point, add your kale and mushroom mixture on top of the cheese
Spread some pear jam on the unbuttered side of the remaining slices of bread, then place them on the other half of sandwiches with jam side down on top of the cheese and flip the sandwiches right away to grill the other side. Serve immediately
Save any leftover kale and mushrooms for another meal (pasta!)
Ultimate Zucchini Bread
SERVINGS: 8 TO 10
TIME: 1 HOUR 20 MINUTES, PLUS OVERNIGHT COOLING
2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater
2 large eggs
2/3 cup (160 ml) of a neutral oil (I use safflower), olive oil, or melted unsalted butter
1/2 cup (95 grams) packed dark brown sugar
1/2 cup (100 grams) granulated sugar
1 teaspoon vanilla extract
1 teaspoon fine sea or table salt
1 1/4 teaspoons ground cinnamon
1/8 teaspoon ground or freshly grated nutmeg
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 cups (260 grams) all-purpose flour
2 tablespoons (25 grams) raw or turbinado sugar
Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. Add flour and mix until just combined. Pour into prepared loaf pan and smooth the top. Sprinkle with the raw or turbinado sugar — don’t skimp. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free.
Let cool completely in the pan. Leave in pan, unwrapped, overnight or 24 hours, until removing (carefully, so not to ruin flaky lid) and serving in slices. Zucchini bread keeps for 4 to 5 days at room temperature. I wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy
READY IN: 11mins
2 tablespoons butter
2 -4 bananas, of similar ripeness
2 -4 tablespoons brown sugar, depending, see description
1 tablespoon curry powder (to taste)
In heavy skillet, such as cast iron, melt butter over medium to medium high heat.
Add bananas cut or broken into 2" pieces.
Cook 2 to 4 minutes.
Sprinkle with brown sugar and curry powder.
Cook 2 to 4 minutes.
The bananas should be soft and warmed through, and there should be a sauce in the bottom.
**Don't overcrowd the pan; you need to be able to turn the banana pieces without mashing them.**.
CRISPY SHIITAKE BACON
yield: ABOUT 6 OUNCES
prep time: 10 MINUTES
cook time: 40 MINUTES
total time: 50 MINUTES
8 ounces shiitake mushrooms, stems removed and sliced
light mist of avocado oil
1/2 teaspoon smoked paprika
1/2 teaspoon fine sea salt
1 tablespoon tamari
Preheat the oven to 375°F then line a baking sheet with parchment paper or a silicone mat.
In a large bowl, add the sliced and sprinkle with smoked paprika, salt and tamari. Lightly spray with avocado oil then stir until all pieces are evenly coated. Arrange mushroom pieces on the baking sheet so that there is space between each. Bake in the oven for a total of 40 minutes, while stirring the pieces around every 10 minutes so that they cook evenly on each side. (You may need to cook them for less time depending on your oven or the size of your mushrooms. The mushroom pieces will shrink quite a bit and should look crisp on the edges when done.)
Remove from the oven and allow to cool completely before serving. The pieces get crisper as they cool. Store in an airtight container for up to 5 days.
I like to double the recipe so that I have some leftover for salads and such during the week.
Pear Apple Pasta Salad
Who would have thought that pears would make such a great addition to pasta salad?
SERVES 4 | TOTAL TIME: LESS THAN 30 MINS
8 oz. gluten-free pasta
3 tablespoon olive oil
2 tablespoon fresh lemon juice, plus lemon wedges for serving
1 teaspoon honey
1 tablespoon balsamic vinegar
Sea salt and ground pepper, to taste
2 red bell peppers, chopped
1 cup fresh cilantro leaves, finely chopped
1 medium yellow summer squash, chopped
1 medium pear, chopped
1 medium apple, chopped
In a large pot of boiling salted water, cook pasta until al dente; drain, and rinse with cold water. Set aside.
In a large bowl, whisk together olive oil, lemon juice, honey and balsamic vinegar; season with sea salt and pepper to taste.
Add red bell peppers, cilantro, squash, pear, apple
and pasta to bowl; toss with balsamic mixture.
Serve pasta salad with lemon wedges.
Peanut Butter Apple Banana Bread
Jazz up regular banana bread with peanut butter and apples! A perfect combo that tastes amazing together!! Fast, easy, no mixer required, and a hit with everyone!
1 large egg
1/2 cup light brown sugar, packed
1/3 cup canola or vegetable oil (liquid-state coconut oil may be substituted)
1/4 cup granulated sugar
1/4 cup sour cream (lite is okay; or Greek yogurt may be substituted)
1/4 cup creamy peanut butter
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt, or to taste
1 cup mashed ripe bananas (about 2 large or 3 small bananas)
1 cup grated apples (about 2 small or 1 extra-large grated on the coarsest blade of a box grater; I used unpeeled gala apples)
1 cup peanut butter chips (butterscotch chips or a mix-and-match combination of peanut butter and butterscotch chips may be used)
Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
To a large bowl, add the the first seven ingredients, through vanilla, and whisk to combine.
Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
Add the bananas, apples, and fold gently to combine.
Add the peanut butter chips and fold gently to combine.
Turn batter out into the prepared pan, smoothing the top lightly with a spatula.
Bake for about 60 to 65 minutes (I baked 63 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. **
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
Optionally, serve with or glaze with Peanut Butter, Honey Butter, Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze.
**Tip – Tent the pan with a sheet of foil draped loosely over it in the last 10 to 15 minutes of baking to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of bananas, apples, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.
Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.