This is a great recipe to use with almost any summer squash – magda, zucchini, and yellow squash all work well in here. And while we use kidney beans, you can certainly substitute (or add in) black beans as well! Don’t be intimidated by the list of ingredients – most are spices and quickly added! Inspired by skinnytaste.com
1 Tbsp Extra Virgin Olive Oil
3 Garlic cloves, minced
1-2Tbsp Chipotle Chile in Adobo Sauce (1 for mild, more for spicy)
1 ½ cups Tomato Sauce
½ tsp Chipotle Chile Powder
½ tsp Ground Cumin
2/3 cup Vegetable or Chicken Broth
Kosher Salt & Cracked Pepper, to taste
6 medium Zucchini, chopped into bite-sized pieces
1 tsp Extra Virgin Olive Oil
1 cup Green Onions, chopped
4 cloves Garlic, crushed
1 cup diced Bell Peppers (Green goes well, but a few red or yellow make it pretty!)
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...
This is a fantastic recipe for vegetables that can be a side OR the star of your meal! You can marinate them for as little as 30 minutes, but the longer you do the deeper the flavor will be. You can also easily increase the number of vegetables, and add in other root veggies such as parsnips, just be sure there is enough marinade to cover them.
½ cup Aged Balsamic Vinegar
¼ cup Extra Virgin Olive Oil
1 Tbsp Kosher salt or Sea Salt
1 Tbsp Cracked Black Pepper
1 clove garlic, minced
3 large red or sweet onions
4 yellow or magda squash
In a 1 gallon ziplock bag or sealable bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, and garlic.
Slice the onions into 1/4inch thick rounds, and slice the carrots and squash length wise into ¼ thick strips.
Submerge the vegetables in the marinade, and seal tightly. Marinate vegetables for an hour, or as long as overnight.