Vegetable Tian

I'm sure some of you have seen this recipe on Pinterest.  I do a lot of pinning, but I don't usually get around to making/doing anything I pin.  But for once, I actually did make something so I was really excited when it turned out so well!  It looked like it might be somewhat complicated because of how pretty it looked, but it was actually relatively simple to make and put together.

The original recipe called for parmesean cheese, but my husband was the one that went to the grocery store and he came home with mozzarella and pecorino romano because he says he likes that better.  Of course, you can substitute the type of cheese, but the pecorino romano gave it a very interesting taste.  The original recipe also calls for dried thyme, but I love the way the fresh rosemary and thyme tasted in this dish.  I think I may give basil a try when I make it next time (husband really enjoyed it, will be making it again for sure!).

• 2 tbsp grapeseed oil (divided)
• 1 large sweet yellow onion, diced
• 3 cloves of garlic, minced
• 1-2 potatoes, unpeeled
• 1 zucchini
• 1 yellow squash
• 3 large Roma tomatoes (or one regular tomato creatively sliced)
• Salt, freshly cracked black pepper, to taste
• Fresh thyme & rosemary, to taste
• 1/2 cup of grated mozzarella & pecorino romano cheese

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1.  Preheat the oven to 375 degrees.

2.  Heat 1 tbsp of grapeseed oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the baking dish.

3.  Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions and garlic, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper, thyme and rosemary. Drizzle the last tablespoon of oil over the top.

4. Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the cheese on top and bake for another 25-30 minutes or until browned. Enjoy. 

It looked so pretty!

Eggplant Parmesan

Here's a healthier take on eggplant parmesan.....well I should say eggplant mozzarella because that's all I had in the fridge.  I'm sure almost any cheese would be good with this dish though.  A combination of mozzarella and parmesan would be worth a try for sure! 

The measurements below are really just suggestions....I used as much eggplant, tomato and basil as I could until I filled the baking dish up.  I actually made it even easier than the original recipe, so there are plenty of things you can do to make this recipe good!

• 2 tablespoons grapeseed or olive oil
• 2 garlic cloves, pressed
• 2 small eggplants, cut into 1/4 inch slices
• 3 tablespoon minced fresh basil
• 2 medium tomatoes, thinly sliced
• 1/2 cup fresh mozzarella cheese

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Ready to be baked!

1.  Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.

Fresh eggplants, tomato and basil...yum

2. Place half of the eggplant in a greased 1-qt. baking dish. Arrange tomato slices over top.  Sprinkle with half of the basil and half of the cheese.  Continue layering eggplant, tomato and basil and then top with cheese.

3. Cover and bake at 350 degrees for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted. 

Ready to go in the oven

The finished product

Spicy Zucchini Frittata

Note:  Don't forget to put oil your skillet or it will burn and stick like mine did.

I really enjoy Whole Living magazine.  It's a great resources for all sorts of interesting and useful information, including great recipes.  I saw this recipe in the latest issue and thought I would give it a try.  I've been using a lot more animal products than I would like recently, but it's sort of a compromise since no one else I cook for is interested in trying to be vegan.  So while I won't budge on meat, I do cook with cheese and eggs every once and a while (ok, I always cook with cheese...I love cheese!).  

In addition to the zucchini the recipe calls for, I also threw in some pattypan squash from my garden. I also put a little dusting of parmesean cheese on the top, but this is totally optional as well.

• 2 tablespoons grapeseed oil
• 1 small red onion, thinly sliced
• 1 jalapeno, thinly sliced
• 1 zucchini, thinly sliced
• 1 cup fresh corn kernels
• Coarse salt
• 8 large eggs

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1. Heat broiler. In a medium ovenproof (preferably cast-iron) skillet, heat oil over medium heat and cook onion and jalapeno, stirring, until tender, about 5 minutes. Add zucchini and corn and cook until tender, about 7 minutes more. Season with salt.
   
   

   

   Baby zucchini from my garden (well they would have been more baby in size if I had harvested them early enough).  They are a really tasty heirloom variety that I plan to grow next year as well.

   

   I used a jalapeno from my garden too :) 

2. In a bowl, whisk eggs with 1/2 teaspoon salt and pour into skillet with vegetables. Cook until sides are just beginning to set, 2 to 3 minutes.
   
   
3. Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 3 minutes.
   
   

   

   I promise, I'll start working on better photography!  I realize my pictures make my food look less than appetizing.

   
   

Summer Veggie Torte

This is a fabulous recipe that I have made many times in the past.  In the fall, I make it with butternut squash as the original recipe calls for and it is so yummy!  In fact, I was making this dish when I had my horrific mandolin slicer incident.  So needless to say, I don't neatly slice everything with a mandolin as I should when I make it now.  Even if it isn't as pretty and doesn't cook as evenly, it is still tasty.  Do try to cut everything as thinly as you can, but be sure to use the guard if you use a mandolin slicer!!

I enjoyed this dish so much the first time I made it last week, that I made it a second time last night.  Except I used baby zucchini from my garden instead of  yellow squash.  It was equally as tasty.  I also used cherry tomatoes the first time, but used a regular sized tomato the second time.  Pretty much anything works with this recipe.  Don't be scared to add some extra layers in there if you have room in the springform pan.  I used extra squash and potatoes because I have so much!  I find it's helpful to squish it down with your hands so you can fit more in.  If you don't have a springform pan, I think a regular baking dish would work fine, the presentation just won't be as good.  Here is what you need:

• 1 tablespoon grapefruit oil (or olive oil but since it's being heated up I recommend grapeseed)
• 1 or 2 large summer squashes, thinly sliced
• 1 small red onion, thinly sliced
• 4 leaves of kale, stems discarded and cut into 1 inch pieces
• 1 medium potato, thinly sliced
• 6 ounces thinly sliced provolone cheese
• 1 tomato, thinly sliced
• Salt & pepper 
• 1/4 cup grated Parmesean cheese
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1.  Heat oven to 425.  Oil a 9 inch springform pan.  Arrange half the squash in the bottom of the pan, in concentric circles.  Top with half the onions, separating the rings.  

2.  Top with half the kale, drizzle with oil and season with 1/4 tsp. salt.  Top with the potatoes and half the provolone cheese.

I used curly kale because that's what I had from the CSA, but definitely recommend lacinato if you can find it!

3. Top with remaining kale, drizzle with the remaining oil and season with 1/4 tsp. of salt and pepper.  Top with the remaining onion, tomatoes and provolone.  Arrange the remaining squash on top and sprinkle with Parmesean.

3.  Cover with foil, place on a baking sheet and bake for 20 minutes.  Remove foil and bake until the vegetables are tender and the top is beginning to brown, 8 to 10 minutes more.

Yummy layers of goodness

Squash Tacos

Summer squash seems to be hitting it's peak right now, and I've had more than I know what to do with most weeks.  I stumbled across this recipe and thought it was worth trying out.  It wasn't my favorite squash recipe ever, but I suppose if I had taken the time to make corn tortillas from scratch as the recipe suggests, it would have been better.  But, I didn't have that kind of time, so organic tortillas from Whole Foods had to suffice (I'm breaking my rule of not eating food that comes from packages more often than I would like recently, ugh).  There are no lovely pictures of the squash in the tortillas because they totally fell apart.  Flour tortillas may have been a better choice, but I have to stick with corn to avoid gluten.  Just make sure you don't get too much of the liquid in the tortillas and you should be fine. 

Fresh organic squash from the CSA

• 4-6 yellow crookneck squash
• 1 cup of fresh dill, minced
• 1 red onion, minced
• 1 shallot, minced
• 1/2 cup crumbled feta
• 1 tsp grapeseed oil (or olive oil)
• 1 tsp red wine vinegar
• 1 tsp dijon mustard
• salt/pepper
• chopped kale or other green

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1.  Cut squash into small diced bits. 

2.  Combine with minced red onion, shallot and kale over medium heat with the olive oil and vinegar. Coat and stir until you get a bit of steam going, about 3-4 minutes. Remove from heat, mix in dill, mustard, and salt and pepper.

3.  Mix feta into the squash mixture and toss with a bit more salt and pepper.

Health Benefits

I found these tidbits about dill here:

1. Dill can be use as a digestive aid. The dietary fiber is believed to calm an upset stomach, reduce acid reflux, and prevent diarrhea. If you need a little help in this area, toss some fresh dill on your salad.

2. When dill leaves are the brightest green they have the strongest ability to fight free radicals. These are environmental toxins found in such things as second-hand smoke and air pollution. Reducing the amount of free radicals you are exposed to is linked to preventing hair and skin damage, heart disease, and a range of cancers.

3. Surprisingly dill has been used for centuries in preventing bacterial overgrowth. Like its pungent friend, garlic, dill is a natural antibiotic. Maybe the stronger an herb smells, the higher the antibacterial properties? That's something to look into later. What is for sure is that chewing on some dill seeds helps prevent bad breath by fighting bacteria. Conversely, chewing on garlic will most definitely not help halitosis.

4. As great plant-based source of calcium, dill promotes bone and tooth health. Be sure to pair this with a generous helping of Vitamin D from (safe) exposure to sunshine to beef up the bone benefits.

5. The seeds and essentials oils have long been used as a calming aid and a cure for insomnia. A tea steeped of warm water and dill seeds is said to calm a colicky baby. And for adults dill is traditionally used in conjunction with chamomile to promote a restful night sleep.

Zucchini Noodles with Tofu and Tangy Peanut Sauce

I got this great recipe suggestion from my pal Christine.  It turned out really well!  We've been getting a ton of squash and zucchini from the CSA, so I'm always looking for creative ways to use it.  I used tofu instead of chicken, but if you eat meat, I'm sure this would be good with chicken too.

Recently, my friend Wendi reminded me that olive oil becomes toxic when you heat it.  It's really intended for dressings and things of that nature, so I  have made the switch to grape seed oil.  I actually like it a lot better and I like the idea of avoiding toxins whenever I can.  So feel free to use olive oil or another kind of oil in place of the grape seed oil if toxins don't bother you.

• 1 package of extra firm tofu
• 1 tablespoon of grape seed oil
• 4-6 medium-sized zucchini and summer squash
• 2 large carrots
• About 1/4 cup chopped cilantro 
• About 1-2 tbsp sesame seeds

Peanut Sauce:

• 1/2 cup peanut butter 
• 1 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tsp sesame oil
• 1/2 tsp minced garlic (or more)
• 1/2-1 tsp granulated sugar (depending on taste) 
• At least 1/4 cup water (add 1-2 more tablespoons depending on texture)

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1.  Cut your tofu into small pieces and begin to cook (Note: I've always struggled with cooking tofu.  I added a small amount of grape seed oil to a pan over very low heat.  I kept the tofu cooking the entire time I was making the rest of the dish, flipping it every few minutes to prevent the tofu from sticking.  It turned out very crispy and good!)

Tofu

2. Next, make the peanut sauce by whisking all the ingredients together in a medium bowl. Start by adding 1/4 cup water as the recipe suggests, and if the sauce is too thick for your taste, add additional tablespoons water to reach desired consistency.

3. Lastly, prepare the zucchini, squash, and carrot ribbons by using a mandoline or by using a peeler designed to julienne vegetables. If using the peeler, hold the stem end of the squash in one hand and drag the peeler from the top to the bottom to create the ribbons. Julienne all the vegetables, keeping the carrots separate from the squash and zucchini. 

Carrots from the CSA

Squash and zucchini from the CSA too!

 4. Briefly blanch the vegetables in a pot of boiling water by adding the carrots first for about 2-3 minutes, and then adding the zucchini and squash for another 1-2 minutes (it gets tender very quickly). Drain the hot water, immediately add cold water to stop the cooking, and once the vegetables have cooled, drain the water again.  (It is really important to make sure all the water is drained out or your dish will be a soggy mess)

5. Assemble the dish by putting some of the vegetable ribbons on a plate and topping them with the tofu, then the peanut sauce, and chopped cilantro and sesame seeds. Serve at room temperature, but can also be served cool (if you would like to refrigerate ingredients before serving).

Topped with cilantro from the CSA as well

Broccoli Gribiche

Another fabulous recipe from "Super Natural Every Day" by Heidi Swanson.  I had a ton of broccoli from the CSA, and also had some local, free range eggs from The Happy Berry.  This looked like a great recipe to try.  Again, Heidi didn't disappoint and I loved this recipe!  It was even better after sitting in the refrigerator overnight.

I didn't have any tarragon and I substituted garlic scapes for the chives.  I got the scapes from the farmers market in Clemson last week and was so excited to use them!  I definitely recommend using scapes if you have them/can find them.  I also couldn't find fingerling potatoes, so I just used another type of small potato and they were delicious!

• 1 1/2 pounds of small, fingerling potatoes
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• Sea salt
• 12 ounces broccoli florets
• 4 large eggs, hard cooked and peeled
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon capers, chopped
• 2 shallots, chopped
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh chervil or chives

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1.  Preheat the oven to 400 degrees.

2.  If the potatoes aren't tiny, slice them into pieces no larger than your thumb.  Use your hands to toss the potatoes with 1 tablespoon of olive oil, sprinkle with a big pinch of salt and turn out onto a baking sheet.  Roast until they are cooked through and starting to brown, about 30 minutes.

3.  About 15 minutes before you think the potatoes are done, toss the broccoli with 1 tablespoon of olive oil sprinkle with salt , arrange in a single layer and place in the oven as well.  You are aiming to have the potatoes and broccoli finish cooking at roughly the same time. 

4.  To make the dressing, mash just the yolk of one of the hard-cooked eggs in a medium bowl.  Very, very slowly add the remaining 1/2 cup of olive oil, beating constantly; the dressing should look smooth and glossy.  Whisk in the vinegar, then the mustard.  Stir in the capers, shallots, herbs and 1/4 teaspoon salt.

5.  Coarsely chop the remaining eggs and egg white, and fold them into the dressing.  Put the warm potatoes and broccoli in a large bowl and gently toss with the dressing.

Health Benefits

Broccoli-  I found this interesting tidbit in an old issue of Taste of Home:

Broccoli is a cancer-prevention powerhouse, thanks to a batch of tongue-twisting compounds you never learned about in chem class.  Some make cancer cells self-destruct and others protect your gut against certain cell damage that can lead to cancer.  But when you overcook broccoli, you douse it's anti-cancer action.  Bring it back to its full health benefits simply by adding a jolt of mustard, horseradish or wasabi to your cooked broccoli.  "The spicier, the better--that means it's being effective," says Elizabeth Jeffery, professor of nutrition at the University of Illinois.  Her research team recently discovered that teaming cooked broccoli with those hot condiments, or with watercress, raw broccoli sprouts, arugula or radishes, can double broccoli's ability to prevent cancer.  Studies have shown that 3 to 5 half-cup servings of lightly cooked broccoli a week will help fight cancer.  To preserve broccoli's benefits, steam it for just 2 to 4 minutes, recommends Jeffery.

Quinoa and Grilled Zucchini

 

What would I do without 101cookbooks?  Her recipes are awesome!  This one is no exception.  My husband tasted it and referred to it as "good stuff."  Coming from someone who loves meat and probably only pretends to enjoy the food I cook because it's the only option, I take this as quite a compliment.  The dressing is amazing...and could easily be used for a number of other purposes.  I have an abundant amount of cilantro right now (from both my garden and the CSA), so I used a lot of cilantro in it.  I also got like 5 pounds of zucchini from the CSA this week...I don't know what to do with it all!

• 1 large avocado, ripe
• juice of 1 1/2 limes 
• a large handful of cilantro
• 3 cloves garlic
• 1 small container of Greek yogurt (about 1/4 cup)
• 3/4 cup water
• 1/2 teaspoon fine grain sea salt
  
• 4 large eggs
• 3 large zucchini, cut into 3/4-inch thick coins
• 1/4 cup extra-virgin olive oil
• couple pinches of sea salt 
• 2 cups quinoa, cooked, room temperature
• 1/4 cup slivered almonds, toasted (or pine nuts)
• 1/4 cup goat cheese, crumbled
• a bit of chopped cilantro for garnish

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1.  Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender (hand blender in preferred). Set aside.

Yummy freshly blended cilantro-avocado dressing

2.  Hard boil the eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Set aside.

3.  While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium-sized bowl. Prepare your grill (medium-high heat). If you are worried about the zucchini coins falling through the grill you can thread them onto kabob skewers (stab through the green skin). Grill until zucchini are tender and cooked through, roughly 5 minutes on each side. Remove from the grill and cut each zucchini coin into quarters.

Fresh zucchini tossed in olive oil with Himalayan pink sea salt

The zucchini that did not fall through the grill (I recommend skewering for sure!)

4. Crack and peel each egg, cut each egg into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs, goat cheese, and a bit of chopped cilantro for garnish. 

Serves 4 to 6.

 

Health Benefits

Cilantro - I learned some random facts about cilantro from this months issue of Whole Living.

• Prized throughout history for its ability to aid digestion, coriander was a common treatment for diabetes prior to the development of insulin in 1922.
• Cilantro is one of 3,000 members of the carrot family.
• Scientific studies have found similarities between the fat molecules in cilantro and those in soaps, lotions....and bedbugs.  The aversion that some people have to cilantro, in other words, may may triggered by their unconscious association of its aroma with inedible, even poisonous, substances.

Additionally, I found this list of health benefits here:

• Powerful anti-inflammatory capacities that may help symptoms of arthritis
• Protective agents against bacterial infection from Salmonella in food products
• Acts to increase HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind)
• Relief for stomach gas, prevention of flatulence and an overall digestive aid
• Wards off urinary tract infections
• Helps reduce feelings of nausea
• Eases hormonal mood swings associated with menstruation
• Has been shown to reduce menstrual cramping.
• Adds fiber to the digestive tract
• A source of iron, magnesium, and is helpful in fighting anemia
• Gives relief for diarrhea, especially if caused by microbial or fungal infections
• Helps promote healthy liver function.
• Reduces minor swelling
• Strong general antioxidant properties
• Disinfects and helps detoxify the body
• Stimulates the endocrine glands
• Helps with insulin secretion and lowers blood sugar
• Acts as a natural anti-septic and anti-fungal agent for skin disorders like fungal infections and eczema
• Contains immune-boosting properties
• Acts as an expectorant
• Helps ease conjunctivitis, as well as eye-aging, macular degeneration, and other stressors on the eyes.

A CSA Mixturement

When I was little, my mom would let me make "mixturements."  I'm pretty sure she just gave me all the rotten food she was about to throw out and let me pretend I was mixing it up and cooking.  I thought I was pretty cool. Tonight I felt like I was making a mixturement.  I still had a fridge half full of vegetables that needed to be cleared out before I got the next load from the farm share.  I also have a garden full of kale I haven't used because I have so much food from the CSA.  So I created this!  The measurements are really suggestions....any combination of this stuff is likely good together, so use your best judgement :)  You could add all kinds of things to this...I think beans would be a great addition!

1 bunch of scallions

4 cloves of garlic, minced

2 teaspoons of olive oil

1 bunch of beet greens, chopped

1 bunch of kale, chopped

3 tablespoons of freshly grated ginger

1 yellow squash

1 zuchinni

1 egg

3 tablespoons of tamari (or soy sauce)

Sriracha (use as much as you want, or none of you don't like spicy stuff)

Freshly grated Parmesan

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1.  Chop up scallions, garlic, beet greens, kale, squash and zucchini.

Green onions (from the CSA) and garlic

Yellow squash and zucchini from the CSA

Kale from my garden

2.  Heat one teaspoon of olive oil and add scallions and garlic.  Cook for about two minutes.

3.  Add squash and zucchini and cook for a few minutes.  Then add beet greens and kale.  Add tamari and ginger (you may need to add a little water depending on how many greens you have).  Cook until greens start to wilt and add ginger and sriracha.

4.  In another pan, scramble an egg (I had initially intended to fry an egg, but the yolk broke so I scrambled it instead.  This could easily be left out for those of you that are vegans).

5.  Add egg to the greens/squash and taste.  Add more tamari or salt if necessary.

6.  Top with freshly grated Parmesan if desired.

There you have it....my CSA mixturement :)

Tatsoi with Mushrooms and Indian Spices

I know many of you are wondering what tatsoi is....it's not something you regularly see in the grocery store or even farmers markets.  But I got a bunch of it from the CSA this week and was not sure how I was going to cook it.  After a lengthy search, I found this recipe.  I used a combination of tatsoi and mustard greens, but wasn't impressed at first with the original recipe.  I made some modifications and I think it turned out pretty well, but I will probably make some changes the next time I make it (suggestions are welcome!).  It definitely has a different taste, but it was a good change of pace.

Tatsoi and mustard greens ready to be cooked!

• 2 Tbsp. peanut oil
• 6 cloves garlic, minced
• 1 onion, sliced thinly
• 2 1/2 tsp. turmeric
• 2 tsp. cumin
• 2. tsp garlic powder
• 1 tsp. coriander seeds (optional)
• 2 big bunches tatsoi, bok choy or other mustardy/cabbagey greens, chopped, stalks even more finely chopped so they cook evenly
• 1 (10 oz.) pkg. mushrooms, cleaned and quartered
• 1/4 cup water
• 2 tsp, tamari (or soy sauce)
• 1 handful of large flake coconut
• sea salt to taste
• 1 1/2 cups rice

1. Heat oil in wok or large frying pan. Add garlic and stir, one minute. Add onions and spices and cook, stirring, another 1-2 minutes. 

2.  Add mushrooms, tatsoi, water and tamari and stir well to wilt, then cover and cook until soft, about 5 minutes.  Serve over rice.

 

Health Benefits

Tumeric - I can't say tumeric is my favorite spice, but I try to eat it as much as I can because it is so good for you.  I've read it is one of the best spices you can eat and has a lot of great anti-inflammatory properties.  Dr. Oz calls it "the spice that keeps you smart" as it helps clear up brain-clogging proteins.  It has many other beneficial properties and applications including: treatment of gallbladder problems, indigestion and infections; used for Alzheimer’s disease, arthritis, asthma, athlete’s foot, boils, colic, dermatitis, diarrhea, gas, high cholesterol, inflammation, intestinal pain, irritable bowel syndrome, psoriasis and yeast infections.  Click here to see 20 health benefits of or here to learn even more!

This is what tatsoi looks like in case you were wondering!

Tatsoi & Mustard Greens - Mustard greens aid in digestion because of their ability to bind bile in the digestive tract, making it easier for bile acids to be excreted, which naturally lowers cholesterol. Cooked greens have a stronger binding ability. Two glucosinolates in mustard greens have well-documented cancer preventive and anti-inflammatory properties. Regular consumption of mustard greens in the diet is known to prevent arthritis, osteoporosis, iron deficiency, anemia and believed to protect from cardiovascular diseases, asthma and colon and prostate cancers. Click here for lots more info on mustard greens.