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Ingredients:
3 Tbsp olive oil
3/4 cup sweet onion, diced
2 cloves garlic, minced
2 cups squash, cut into 1/2 inch cubes
2 cups zucchini, cut into 1/2 inch cubes
Salt and pepper to taste
Instructions: Heat oil over medium heat, add onions and cook until translucent.
Add minced garlic and sauce until fragrant.
Toss in squash, zucchini, salt, and pepper. Cover with a lid and cook for 5 min.
Uncover and stir. Cook for an additional 5-7 min.
Enjoy as a side to any meal.
Ingredients: 3 Cucumbers, sliced
2 tsp salt
1 cup apple cider vinegar
1 cup water
2 1/2 Tbsp honey
1/2 tsp crushed red pepper flakes
1/2 cup diced red onion
Instructions: In a colander sprinkle salt over cucumbers and let sit. The salt will drain away the excess moisture.
In a skillet over medium heat bring the remaining ingredients to a simmer.
Simmer until the liquid is reduced to 2/3 cup and remove from heat.
Add liquid to cucumbers and refrigerate until ready to serve.
Ingredients:
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp black pepper
2 Tbsp dried herbs (your favorite blend)
2 Tbsp. green onions, diced
1 cup shredded cheddar cheese
2 eggs
1/4 cup olive oil
1/2 cup milk (goat, nut, or dairy)
1 cup squash, shredded (zucchini or yellow)
Instructions: Preheat oven to 350 degrees.
Combine all dry ingredients, herbs, green onions, and cheddar cheese, mix well.
In separate bowl, beat eggs then add oil and milk.
Squeeze excess moisture out of squash before adding to liquid mixture.
Add liquid ingredients to dry ingredients and stir until well combined.
Pour into a greased pan and bake for 45 min.
Check by sticking a knife into the middle and if it comes out clean then the bread is done
Ingredients: 1 box penne (or similar) whole wheat noodles, 2 c. sugar snap peas, 1/4 c. fresh lemon juice, 2 t. lemon zest, 1/2 t. salt, 3 T EVOO, 1/4 c. chopped fresh herbs (basil, parsley, mint, etc…), 1 summer squash, shaved parmesan.
Steps: If you have yellow summer squash, chop into matchsticks; if you have ronde de nice (green striped summer squash), cut in half and remove seeds and pulp before cutting into matchsticks. Saute squash in a little EVOO for a few minutes. Meanwhile, cook pasta according to package, adding sugar snaps during last 3 minutes of cooking. Drain and rinse with cold water then set aside. Combine lemon juice, zest and salt in a large bowl; whisk in oil then toss in the herbs and squash. Top with shaved parmesan and serve room temperature.
Ingredients: Pancakes: 1 cup chopped scallions, 2 cups all purpose flour, 1 cup water, 1/8 tsp Chinese five spice powder, 4 tsp olive oil, Salt and Pepper
Ginger Sauce: 1/4 cup coconut aminos (soy sauce replacement), 1/4 cup rice vinegar, 1/4 cup chopped , scallions, 1 tsp grated ginger, 1 tsp red pepper flakes, 1 tsp honey
Directions:
Sift flour and slowly pour in water while mixing until completely combined. Set aside.
While dough rests, make the sauce - mix all ingredients together and whisk.
Add chopped scallions, salt, pepper, and five spice powder to flour mixture.
Mix well.
Heat oil in a pan over medium heat and pour on mixture.
Using a spoon, evenly distribute the mixture into a pancake shape.
Fry for 2-4 min, flip and fry other side. Continue this until all pancakes are made.
Cut into small triangles and serve with the dipping sauce.
Great for an appetizer or served with a salad for a complete meal.
Ingredients: 1 bunch of Kale, shredded; 1 Kohlrabi, peeled and chopped into cubes; 1 large sprig of Rosemary; 1 Lemon, juiced and 1/4 cup zest; 2 Garlic cloves, minced; 2 Tbsp Olive Oil; 1 cup Vegetable stock; Salt and Pepper
Steps: Preheat oven 450 degrees
(To peel kohlrabi, use a vegetable peeler to remove outside layer. Then dice into small cubes.)
Toss kohlrabi with rosemary, salt, pepper, and 1 tbsp olive oil.
Bake for 15 min, flip then bake or another 10-15 min. Or until soft and slightly brown.
Boil vegetable broth and juice of the lemon.
Simmer and add in chopped kale and garlic, let it simmer for about 5 min or until the kale has softened.
Serve the kohlrabi over a bed of lemon kale and top with the zest from the lemon.
