June 14, 2019

Original recipe from https://kalynskitchen.com/

INGREDIENTS:

  • 4 medium or 8 small zucchini or magda summer squash (Use a combination for a more colorful dish if you have both types.)

  • 10-20 large garlic cloves, peeled (Elephant Garlic from last week would be great)

  • 2 T olive oil

  • 1 tsp. Italian Herb blend or fresh herb blend

  • 3/4 cup coarsely-grated or freshly-grated Parmesan cheese (more or less to taste)

  • salt and fresh-ground black pepper to taste

DIRECTIONS:

  1. Preheat the oven to 450F/230C. Cover a large baking sheet with foil.

  2. Wash the squash, cut off both ends, and cut each piece of squash in half lengthwise (or not if your squash is small.) Cut the squash into slices about 3/4 inch thick.

  3. Peel garlic if needed, and cut some of the bigger cloves in half. 

  4. Toss squash and garlic with all the olive oil and then with the italian herb blend making sure all the squash pieces are lightly coated with oil.

  5. Spread the squash and garlic out on t...

July 19, 2018

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

Ingredients:

Enchilada Sauce:

  • 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

Squash Casserole:

  • 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!)

  • ½ cup Cilantro, chopped (optional)

  • 2-3cups of cooked Kidney Beans

  • 2 ts...

June 21, 2018

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!

Ingredients:

  • 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

Directions:

  1. Place the grated zucchini in a colander in the sink. Toss with 1tsp of sea salt to coat thoroughly, then le...

June 21, 2018

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.

Ingredients:

  • 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

  • 4-5 carrots

  • 2-3 zucchini

  • 4 yellow or magda squash

Directions:

  1. In a 1 gallon ziplock bag or sealable bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, and garlic.

  2. Slice the onions into 1/4inch thick rounds, and slice the carrots and squash length wise into ¼ thick strips.

  3. Submerge the vegetables in the marinade, and seal tightly. Marinate vegetables for an hour, or as long as overnight.

  4. When...

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