2 large zucchini
2 garlic cloves
2 tablespoons tahini
juice of 1 lemon (2 tablespoons)
1. Broil zucchini in oven or toaster oven until skin is charred on all sides. Let zucchini cool.
2. Crush garlic and mix with salt, mashing until they form a paste.
3. In a bowl, mix in lemon juice and tahini alternately with the garlic paste.
4. Cut cooled zucchini in half lengthwise and scrape insides into a bowl. Mash with or fork or pulse in food processor until you have smooth chunks – do not puree.
5. Add garlic mixture to eggplant and stir until smooth.
6. Serve with olive oil and pita.
recipe via Lisa Sabin; image via The Nibble
I have made this a couple times and it is light and healthy. Yes, you are using frozen edamame, but the fresh corn makes all the difference. – Jessica
1 bag (16 0unces) frozen shelled edamame (soy beans)
3 ears of corn, roasted
1/4 cup diced red onions
1/4 cup chopped red pepper
1 1/4 tbsp finely grated ginger root
2 tbsp finely chopped cilantro
1 tbsp light mayonaise
1 tbsp lemon
1. Drizzle olive oil onto ears of corn, sprinkle with sea salt and freshly ground pepper. Roast corn at 350 degrees for about 40 minutes. Turn frequently.
2. Toss edamame, peppers, onions, cilantro in bowl. Whisk lemon and light mayo in a cup, toss into the salad. Set aside.
3. Remove corn from oven, let cool for a few minutes. Carefully cut corn kernels off the cob. Toss corn into the bown with the other ingredients. Chill in the refrigerator.
4. Serve cold or at room temperature.
recipe & image via More, Please
I’m really into no-cook recipes these days. I love that this one looks like you’ve been chopping and prepping for hours. But there’s no need for a fancy Cuisinart. The broccoli chops up with ease and the recipe comes together quickly. I often “kitchen sink” this slaw by adding leftover cabbage, carrots, radicchio, or whatever else is left hanging around the crisper.
3 sliced / chopped heads of broccoli, including the stalks
3/4 cup sliced / chopped almonds
3/4 cup chopped up dried fruit. Something tangy is best, like cranberries
1/2 red onion, chopped
1/2 cup mayonnaise
2 TB lemon juice (juice from 1 small lemon)
lots of black pepper
1/2 ts coarse salt
2 T rice vinegar – unseasoned
1. Mix broccoli, almonds, dried fruit and red onion in a large bowl.
2. Mix mayo, lemon juice, black pepper, salt and rice vinegar in a small bowl.
3. Pour mayo mixture into the broccoli mixture and coat thoroughly.
4. Refrigerate for 30 mins before serving to allow flavors to blend.
recipe and image via The Wednesday Chef ; (Thanks, KC, for sending it our way!)
2 pounds zucchini
2 tablespoons olive oil
1 cup finely diced onion
2 cloves garlic, thinly sliced
Zest of 1/2 lemon
1 tablespoon chopped mint, divided
2 tablespoons lemon juice
2 tablespoons toasted pine nuts
1. Cut the ends from each zucchini, slice the zucchini in quarters lengthwise and then cut the quarters in half crosswise. You’ll have large pieces of zucchini about 2 to 3 inches long.
2. In a heavy-bottomed skillet, warm the olive oil and the onion over medium-low heat until the onion softens and becomes fragrant, 3 to 4 minutes. Add the zucchini, the garlic, lemon zest, 1 teaspoon salt, 1 teaspoon mint and 2 tablespoons of water and stir well to combine. Reduce heat to low and cover. Cook, stirring occasionally, until the zucchini is extremely tender and almost translucent, about 25 minutes. There should be some liquid still in the bottom of the pan.
3. Remove the lid, add the lemon juice and increase heat to high. When the liquid begins to bubble, remove from heat and set aside uncovered. When the zucchini is at warm room temperature, stir in the remaining 2 teaspoons mint and the pine nuts, then taste and add more salt and lemon juice if necessary. Serve warm or at room temperature.
Yield: Serves 4 to 6
Recipe via CSA member, Salt Chunk Mary
Squeezing the water out of the zucchini gives it a kind of coconut texture that blends nicely with the toasted nuts and the sweet tang of the buttermilk base. If you don’t have an ice cream maker, you can add your zucchini, raisin, nut mixture to softened vanilla ice cream.
3 large zucchini, unpeeled and shredded
juice from half a lemon + zest of one lemon
½ c. sugar
1 t . cinnamon
1 t. ground nutmeg
¼ t. ground clove
½ c. raisins
½ c toasted and finely chopped walnuts
1 c. buttermilk
1½ c. heavy or whipping cream
¾ c sugar
1. Put shredded zucchini in cheesecloth or a dishtowel, and squeeze as much water as you can out of it. Toss with next 6 ingredients (thru ground clove). Refrigerate for roughly two hours. Stir mixture occasionally.
2. Soften raisins by soaking in hot water to cover and (optional) 1/4 cup Grand Marnier for at least 1 hour. Drain liquid and set raisins aside.
3. Whisk eggs in bowl until light and fluffy, 1 to 2 minutes. Whisk in 3/4 cup sugar, a little at a time, and then continue whisking a minute more until completely blended. Pour in cream and buttermilk, and then whisk to blend.
4. Place base in freezer for a rapid cool down. Once base is cold, put in ice cream maker and follow the manufacturer’s directions.
5. Drain zucchini and add with nuts and drained raisins just before the ice cream is solid.
Recipe and image via Real Simple
2 small fennel bulbs, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
6 cloves garlic, smashed
1 cup cherry or grape tomatoes
1/2 bunch fresh thyme sprigs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
4 6-ounce salmon fillets, skinned
1 lemon, halved
about 3 cups cooked rice (optional)
1. Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes.
2. Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper.
3. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes.
4. Serve immediately, with the rice, if desired.
Image via DieKatrin
A quick & easy, almost no cook recipe; ideal for summer.
1/2 cup bulgur
1/3 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
Salt and freshly ground black pepper
2 cups roughly chopped parsley leaves
1 cup roughly chopped mint leaves
1/2 cup chopped cherry tomatoes
1/2 cup chopped red onion
1/2 cup chopped green onions
Avocado slices (optional)
1. Cover bulgur in boiling water and let stand for 5-15 minutes. Fluff once water is soaked up.
2. Toss with oil, lemon juice, salt and pepper to taste.
3. Add onions, parsley, tomatoes, mint and mix well.
4. Cover and chill.
5. Garnish with avocado slices before serving, if desired.
recipe and image via A Veggie Venture
Hands-on time: 25 minutes
Time to table: 25 minutes
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste (go easy here)
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons
2 Granny Smith (or other tart) apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)
1. Whisk cream into light pillows – this takes a minute or so, no need to get out a mixer.
2. Stir in remaining ingredients. Serve immediately.
Per Cup: 93 Cal (26% from Fat, 9% from Protein, 64% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 17 g Carb; 5 g Fiber; NetCarb12; 10 g Sugar; 43 mg Calcium; 1 mg Iron; 48 mg Sodium; 10 mg Cholesterol
Yield: 4 cups
recipe via About.com; photo via Greek-salad-recipes.com
This salad can be made with spinach, beet greens, as well as greens others might consider weeds, such as dandelion greens and nettles or any dark leafy green, such as mustard greens or broccoli rabe (raab, rapini). In rural Greece, horta, is the local green of choice.
1 1/2 pounds of spinach
freshly ground pepper
extra virgin olive oil
1. Wash the greens carefully, discarding thick stems and damaged leaves.
2. In a large pot, bring 1-2 inches of salted water to a boil, and add the greens. Boil for 4-15 minutes until softened and dark green, tasting to check for doneness (time depends on the greens used). Remove with tongs, squeezing out the water and drain in a colander.
3. Serve greens warm or at room temperature. Place on individual salad plates, add salt and pepper to taste. Drizzle with olive oil and lemon juice to taste.
Yield: serves 4
recipe via Willie Green’s farm
1 large onion (or two small) chopped
8 cloves of garlic minced
6 c stock
1 lb cranberry beans cooked
1 can (6 ounces) tomato paste
½ small celeriac, peeled and cut into small pieces
1 tsp or more red pepper flakes
1 lb chopped kale
1/2 cup cornmeal
1/2 cup water
1 tsp ground cumin
Juice of half a lemon
freshly ground black pepper
Green onions or fresh cilantro for garnish
1. Dump all but garnish, water, lemon juice and cornmeal in pot and simmer until the kale is tender.
2. Mix the cornmeal, water and lemon juice into paste and pour it slowly into the simmering stew. Simmer
another 15 minutes.
3. Garnish with chopped green onions and/or fresh cilantro.