Archive for the ‘zucchini’ Category

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It’s been a few months now that my husband retired, so there is no reason for us to wake up at 6:00 am anymore. We can have breakfast a little later and a little more than coffee and toast. So since April we have been making our breakfasts much more nutritious all week, not just on the weekend. With both of us in the kitchen preparing, it doesn’t take long to cut up fresh fruits for a beautiful and delicious salad or smoothies that include not only fruits but greens as well.  Also we enjoy having our eggs a few times a week with stir-fried veggies that we try to buy locally or grown organic. This morning I shredded onions, zucchini, carrots and peppers for a very colorful and yummy combination!

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ingredients

coconut oil

shredded onions, carrots, zucchini, peppers

chopped garlic

fresh eggs

chopped fresh basil, parsley and celery leaves

salt and pepper to taste

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stir-fry onions until transluscent

add garlic, carrots, zucchini and peppers

cook until desired doneness

add salt and pepper to taste

add herbs

mix well and set aside on plate

use same pan to fry the eggs

add salt and pepper to taste

serve along side the veggies

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herbivor soup

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The markets are now full of last harvest produce. Take this opportunity to buy a little extra and freeze for use on those cold winter days, when fresh garden tomatoes, peppers and herbs can make a great starter for just about anything.

I called this dish “herbivor soup” because 90% of the veggies are from Herbivor Farm. I visited the farm a few times this summer and even got my hands dirty planting and picking. Not only did I enjoy the experience, but when the time came to cook all these beautiful vegetables, I realized that I was preparing and cooking stress free. I didn’t worry about where these vegetables were grown or if they really are organic, or if they snuck in some pesticide at the last minute.  Lisa and Justin prepared some beautiful and plentiful baskets for their CSA clients (picture above shows items for one basket). Unfortunately for me, the farm is in Ottawa, so I am not able to sign up for a basket.  However, I will definitely visit more often next year.

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Stir-fry some chopped onions and green onions until translucent.

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Add some cut up zucchini, peppers, carrots and cherry tomatoes.

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These are the last string beans from my garden.

The big ones I cooked separately for a side dish and the small ones I added to the soup.

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Let everything cook for about ten minutes, before adding beet tops, swiss chard and Chinese cabbage.

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Add a jar of tomato puree and all your liquids. Here I added the water from the beans and 8 cups of chicken broth

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Add cooked beans at the very end.

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Add a handful of fresh herbs like parsley, basil, celery leaves, kale, dill and whatever else you have left in your garden.

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Let the pot come to a full boil. Add salt and pepper to taste. Other spices can be added also.

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Zucchini rampicante are a very versatile vegetable. They can be stir fried, roasted, stuffed, grilled, boiled, or pureed. They can be shredded and added raw to rice, pasta, quinoa or any other grain you like. Today I decided to make some zucchini parmesan. If you’ve ever made lasagna or eggplant parmesan, you’re good to go. Just slice the zucchini into 1/4″ slices and used these instead of the lasagna sheets or the eggplant slices.

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This variety of zucchini have seeds only at the bottom. The rest of the zucchini has no seeds. IMG_3728Start by putting sauce at the bottom of the pan followed by the zucchini slices. Sprinkle parmesan cheese, other herbs and spices you like and continue with more sauce and cheese. Cover with aluminum foil and bake. Uncover for the last ten minutes.

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stuffed zucchini squash

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zucchini rice salad

rice zucchiniYet another use for the zucchini. This one is fast and simple to make.

ingredients

1 cup steamed rice (or quinoa, amaranth, pasta, bulgar, couscous)

salt and pepper to taste

chopped basil, parsley, green onions, celery leaves (any herb you like)

2 zucchini flowers (I use the flowers for color, you can use a red or orange pepper chopped)

1 cup shredded zucchini

chopped garlic

olive oil

parmesan cheese

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place rice in a big bowl

add all ingredients and mix well

add parmesan cheese before serving if wanted 

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