1 yellow squash, peeled, seeded, and diced into 1/2-inch cubes
1 1/2 tablespoons Extra Virgin olive oil
1 1/2 tablespoons maple syrup
1/2 teaspoon kosher salt
1/2 cup pecans, lightly toasted or plain
2 cups brassicas microgreens
1 cup fresh Feta cheese
For the Dressing:
1 tablespoon minced shallots
1 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon freshly squeezed lemon juice
1/4 cup Extra Virgin olive oil
1/4 teaspoon salt
dash of pepper
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
P lace the yellow squash on the prepared pan. Drizzle with the olive oil, maple syrup and salt using your hands, lightly toss well to coat. Place in the oven and roast till tender, about 15 minutes. Remove from the oven and let cool slightly.
This is a rustic tart, you can make it using a tart pan or just free form it like a pizza on a baking pan. Have fun with different herb combinations, or even replace the mustard with pesto or another sauce of the same consistency!
1 ½ cups of Flour
4 ½ TBSP of COLD butter, cut into small chunks
½ tsp of Salt
1 large Egg
2-3 Tbsp of COLD water
Dijon or Whole—Grain Mustard
2-3 Large, ripe tomatoes
2 Tbsp of Olive Oil
Salt &Freshly Ground Pepper
2 Tbsp of freshly chopped herbs (thyme, basil, chives, etc.)
8 oz of Goat Cheese
½ Tbsp of Honey (optional)
In a mixing bowl, mix together the flour and salt. Add the butter and use a pastry blender or your hands to break it into the flour until it is crumbly, like cornmeal. (You can also do this in a food processor, pulsing it in 2 second bursts).
This is a great recipe for now AND later. Zucchini doesn’t freeze well for most other recipes, but if you shred it first and pop it in a freezer bag – they’ll make delicious fritters whenever you want! In fact, freezing helps pull out the water from the zucchini, so just drain them after defrosting and you’ll have even crispier fritters. You can also add in chopped herbs, parsley and mint go wonderfully, to liven it up – and if you’re feeling extra fancy, try topping it with a yogurt dip!
1 ½ lbs zucchini, grated (peel and all)
1 tsp sea salt
1/4cup all-purpose flour (a GF substitute also works well in this recipe)
1/4cup grated Parmesan
2 cloves garlic, minced
1 large egg, beaten
Kosher salt & cracked black pepper, to taste
2-3 Tbsp of finely chopped herbs such as parsley and mint (optional)
2 Tbsp olive oil
Place the grated zucchini in a colander in the sink. Toss with 1tsp of sea salt to coat thoroughly, then le...