Apple, Grape, Celery Salad

Serves 4

Ingredients

  • 1/4 cup coarsely chopped pecans

  • 2 celery stalks, thinly sliced on the diagonal, plus leaves for garnish

  • 1 Granny Smith apple, cored, halved, and thinly sliced

  • 1 cup seedless red grapes, halved

  • 1 tablespoon white-wine vinegar

  • 1 tablespoon extra-virgin olive oil

  • Coarse salt and ground pepper

Directions

  1. Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and bake until lightly browned, 4 to 6 minutes.

  2. In a large bowl, combine celery, apple, grapes, vinegar, and oil. Season with salt and pepper, and toss to combine. Garnish with celery leaves.

Recipe from marthastewart

Summer Squash Casserole

Ingredients

  • 2 lbs. summer squash zucchini and/or yellow squash, cut into ¼-inch slices

  • 2 ½ Tbsp. olive oil

  • 1 ¼ tsp. salt divided

  • ½ tsp. pepper

  • ⅓ cup Parmesan cheese, grated

  • ⅓ cup Panko breadcrumbs gluten-free

  • ¼ tsp. garlic powder

  • 2 Tbsp. fresh parsley finely chopped

Instructions

  1. Preheat oven to 350 degrees.

  2. Cut yellow squash and zucchini into thin, ¼-inch slices.

  3. Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.

  4. Spray a 9-inch square baking dish with non-stick cooking spray.

  5. Alternatively, overlap the zucchini and squash in a row. You should be able to form 4 rows.

  6. Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.

  7. In a small bowl combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.

  8. Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.

  9. Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.

  10. Serve immediately with fresh parsley and enjoy!

Recipe from evolvingtable

Broccoli, Chicken, Wild Rice Casserole

Ingredients 

  • 1 cup uncooked wild rice

  • 2 cups broccoli, cut into bite sized pieces, the stalk is good too!

  • 1/2 cup diced onion

  • 1 clove of garlic, minced

  • 3/4 pound chicken breasts, cut into bite sized pieces

  • Kosher salt and fresh ground black pepper to taste

  • 1 tablespoon butter

  • 1 1/2 tablespoons flour

  • 1 1/4 cups milk

  • 1/2 cup shredded sharp cheddar cheese

  • 3/4 cup shredded Swiss cheese

  • 1/4 cup plain non-fat Greek yogurt

Instructions

  • Cook the wild rice according to package instructions.

  • Preheat oven to 375 degrees and spray a 2 quart casserole dish (or similar size) with cooking oil. Set aside.

  • Heat a large non-stick skillet over medium-high heat. When the skillet is hot add in the broccoli and sauté for 1 minute. Add in 1/4 cup of water and cover with a lid. Let the broccoli steam for approximately 3 minutes then remove it from the skillet onto a plate.

  • Return the skillet to the stove and spray with cooking oil. Add in the onion and garlic and sauté for 2 minutes. Add in the chicken and season with salt and pepper. Sauté the chicken until it is cooked through then remove the mixture from the skillet and onto the plate with the broccoli.

  • Lower the heat to medium and melt the butter in the skillet. Whisk in the flour, let it cook for 1 minute. Slowly whisk in the milk until the flour mixture is dissolved and the sauce starts to thicken. Season with salt and pepper and continue to whisk until the sauce is thick enough to coat the back of a spoon.

  • Add in the cheese, reserving 1/4 cup and whisk until melted and smooth. Remove the skillet from the heat and whisk in the Greek yogurt. Add the chicken, broccoli and wild rice to the sauce and stir together until everything is combined.

  • Pour into the prepared casserole dish and top with the remaining shredded cheese. Cover loosely with foil and bake for approximately 20-30 minutes or until bubbly and the cheese is melted.

Recipe from spoonfulofflavor

Healthy Zucchini Bread

INGREDIENTS

  • 2 cups grated zucchini (from 1 large zucchini)

  • 4 tablespoons unsalted butter (or coconut oil)

  • ½ cup unsweetened applesauce (or mashed ripe banana)

  • ½ cup honey or pure maple syrup

  • ¼ cup milk (whichever kind you prefer)

  • 1 teaspoon vanilla extract

  • 2 eggs

  • 1 ½ teaspoons ground cinnamon

  • ½ teaspoon ground nutmeg

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 ¾ cups white whole wheat flour

  • ¾ cup chopped walnuts or pecans (optional)

INSTRUCTIONS 

  • Preheat oven to 350 degrees F.

  • Spray a 9x5-inch loaf pan well with cooking spray and lightly flour the pan.

  • Wrap the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture. Set aside.

  • Place the butter (or coconut oil) in a large bowl and melt in the microwave. Let cool slightly if very hot. Add the applesauce, honey or maple syrup, milk and vanilla. Whisk until well combined. Whisk in the eggs.

  • Sprinkle on the cinnamon, nutmeg, baking powder, baking soda and salt. Whisk until well combined.

  • Add the white whole wheat flour and mix with a rubber spatula until almost combined. Gently fold in the zucchini and nuts (if using), being careful to not over-mix.

  • Transfer the batter to the prepared pan. Bake for 55 minutes to 1 hour, until a tester inserted into the center of the bread comes out clean. Let cool in the pan for 20 minutes and then remove to a wire rack to cool completely.

  • To store zucchini bread, wrap airtight and store at room temperature for up to 3 days, in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Recipe from kristineskitchenblog

Celery Salad with Dates, Almonds and Parmesean

Ingredients

  • 1/2 cup raw almonds

  • 8 celery stalks, thinly sliced on a diagonal, leaves separated

  • 6 dates, pitted, coarsely chopped

  • 3 tablespoons fresh lemon juice

  • Kosher salt and freshly ground black pepper

  • 2 ounces Parmesan, shaved

  • ¼ cup extra-virgin olive oil

  • Crushed red pepper flakes

INSTRUCTIONS

Step 1

Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8–10 minutes. Let cool; coarsely chop.

Step 2

Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently; season with red pepper flakes.

Recipe from bonappetite

Stuffed Celery w/ Goat Cheese, Walnuts and honey drizzle

Ingredients

  • 4-6 celery ribs cut into thirds, You can save the celery leaves for cooking :) They taste great in soups, stews, stir frys, chicken salad.

  • 5 1/3 oz spreadable goat cheese

  • 1/4 cup chopped walnuts

  • Honey to drizzle on top

Instructions

Stuff the celery with the goat cheese. Top with walnuts and drizzle with honey.

Roasted Broccoli

  • 1.5 lbs fresh broccoli, cut into bite size pieces, the stem is delicious too!

  • ¼ cup olive oil

  • 1 tsp garlic powder

  • ½ tsp sea salt

  • ¼ tsp paprika

  • ¼ tsp freshly ground black pepper

INSTRUCTIONS 

  • Preheat oven to 450 degrees F.

  • Grease a large baking sheet, set aside.

  • In a small bowl mix together garlic powder, sea salt, paprika and black pepper. Set aside.

  • Place broccoli pieces in a large bowl, drizzle with olive oil and stir until evenly coated.

  • Sprinkle half of the spice mixture over the broccoli, stir and repeat with the second half and stir until evenly distributed.

  • Spread seasoned broccoli evenly on the prepared baking sheet.

  • Roast at 450 degrees for 14- 15 minutes, or until the broccoli is nicely roasted, stirring once halfway through. (Note: the size you cut the florets into will effect the baking time (smaller florets = shorter bake time, larger florets = longer bake time). So keep that in mind)!

  • If necessary, broil the broccoli for 1-2 minutes at the end of roasting time to crisp it up (I find this is only necessary if using frozen broccoli).

  • Remove from oven and serve immediately.

Recipe from joyfoodsunshine

Apple Cabbage Slaw with Creamy Poppyseed Dressing

INGREDIENTS

FOR THE SLAW:

  • 1 medium head of cabbage

  • 3 medium carrots, peeled and julienned

  • 2 Fuji or McIntosh apples, cored and julienned

  • 5 green onions, trimmed and sliced thin

  • 2 tablespoon chopped fresh parsley

  • juice of half a lemon

POPPY SEED DRESSING:

  • 1 cup mayo

  • 1/4 cup apple cider vinegar

  • 1/4 cup honey

  • 3 tablespoons poppyseeds

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

INSTRUCTIONS

For the dressing:

  1. Place all of the dressing ingredients into a small bowl, whisk until combined.

  2. Taste and adjust seasonings if needed then chill until ready to use.

For the slaw:

  1. Quarter and core one medium head of cabbage. Slice thinly and add to a large bowl.

  2. Add, {squeezed with lemon juice to keep apples from turning brown}, carrots, green onion and parsley to the bowl as well.

  3. Pour over poppy seed dressing and toss to coat. Refrigerate for 45 minutes to one hour before serving.

Recipe from simplyscratch

Classsic Coleslaw

Ingredients

  • 1/2 head green cabbage shredded

  • 1 large carrot grated

  • 1/2 onion finely diced

  • 2 tablespoons chopped chives optional

For the coleslaw dressing:

  • 1 cup mayonnaise

  • 1/4 cup white vinegar

  • 3 tablespoons sugar

  • salt & pepper to taste

Instructions

  • For the coleslaw, place cabbage, onion, carrot and chives into a large bowl. In a smaller bowl, stir together mayonnaise, vinegar, sugar, salt and pepper.

  • Pour over top veggies and toss to coat. Store in refrigerator until ready to serve. The longer this sits the better it tastes.

Recipe from laurenslatest

Simple Cabbage Salad

Ingredients

SALAD:

  • 5 cups shredded green cabbage

  • 1 cup shredded carrot (or more cabbage)

DRESSING:

  • 1/4 cup apple cider vinegar

  • 2 tbsp olive oil

  • 1 1/2 - 2 tbsp sugar (adjust to taste)

  • 1 tsp dijon mustard

  • 1/2 tsp salt

Instructions

  • Shake Dressing ingredients in a jar. Start with 1 1/2 tbsp sugar and adjust to taste.

  • Place Salad ingredients in a large bowl. Pour over Dressing, toss. Set aside 20 minutes - mound will reduce by almost half and become juicy. Serve.

Recipe from recipetineats

Savory Zucchini Pancakes

Ingredients

  • 2 cups grated zucchini

  • 2 large eggs, slightly beaten

  • 2 tablespoons chopped scallions

  • ½ cup all-purpose flour

  • ¼ cup grated Parmesan cheese

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 pinch dried oregano

  • ¼ cup vegetable oil, or as needed

  • sour cream for dipping, optional

Directions

  1. Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and scallions in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.

  2. Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

  3. Serve with Sour Cream

Recipe from allrecipes

Fermented Beets & Cabbage

INGREDIENTS 

  • 4 medium raw beets - (about 4 cups, julienned )

  • 1 small cabbage head - (about 5 cups, shredded)

  • 1 inch ginger - peeled and thinly grated or minced

  • 3 cloves garlic - peeled and thinly grated or minced

  • 1 medium apple - any kind

  • 2 tbsp Sea Salt

INSTRUCTIONS 

Prepare The Veggies

  • Wash the cabbage really well in cold running water, remove and discard any discolored outer leaves. Wash and peel the beets, ginger and garlic. No need to peel the apple.

  • For this I’m using a mandoline to julienne the beets and apples, and thinly shred the cabbage. Or julienne with a chef’s knife. All separate. The ginger and garlic will be thinly grated also, the smaller the better.

Toss With Salt

  • Transfer the shredded cabbage to a large bowl with plenty of space for you to get your hands in and mix it around. Leave your beets and apples to the side for now. Add salt.

  • Massage the cabbage with your hands until it breaks down and becomes soft (about 3 min) and then let it sit for 10 minutes or so until the mixture has wilted a bit and released more salty juice (water). Add the julienned beets, give it another 2 minute massage then mix in the apples, ginger and garlic until it is combined evenly.

Place In Jars To Ferment

  • Pack the mixture and juice into clean mason jars. Firmly pack down until the liquid comes up. Liquid should lightly cover the mixture. And leave at least 1-2 inches space at the top for expansion.

  • If there is not enough liquid to cover the cabbage, mix 1 tsp salt with 1-1.5 cups of water, and add until the water level is enough to cover the mixture. Use 1 or 2 cabbage leaves over the top to keep it from floating up. Place a clean glass weight over the leaves and press down so everything is submerged under the liquid.

  • Cover loosely with a lid and place on a plate to catch any overflowing liquid. Place on your kitchen counter in a shaded place for 3-5 days. The number of days for fermenting will depend on the room temperature. The next day tiny bubbles should rise to the top, indicating it started to ferment. If scum appears, remove it with a spoon.

  • After 5 days place it in the fridge to slow down the fermentation process. The longer it ferments, the better it will taste! In about 10 days you can start eating.

Recipe from healthytasteoflife

Baked Breaded Zucchini Chips, gf

Ingredients

  • 1 egg*

  • ½ cup panko bread crumbs

  • ½ cup almond flour

  • ¼ cup Parmesan cheese

  • ½ teaspoon sea salt

  • Freshly ground black pepper

  • 2 medium zucchini, sliced into ¼ inch rounds

  • Extra-virgin olive oil, for drizzling

  • Romesco, Tzatziki, or Marinara, optional for serving

Instructions

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and several grinds of pepper.

  • Dip the zucchini slices into the egg and then into the panko mixture. Place onto the baking sheet, drizzle with olive oil, and bake 17 to 20 minutes, flipping halfway, until golden brown.

  • Serve immediately while they're still hot (they’ll become less crispy as they sit). Serve with a dipping sauce, if desired.

Recipe from loveandlemons

Cucumber Salad with Soy, Ginger, and Garlic

INGREDIENTS

  • 2 large cucumbers (about 1 1/2 pounds), thinly sliced, peel skins off if needed

  • Salt, to taste

  • 3 tablespoons rice vinegar

  • 1 tablespoon soy sauce

  • 1 teaspoon sugar

  • 1 small garlic clove, minced, or granulated garlic or garlic flakes to taste

  • 1 teaspoon minced fresh ginger

  • ⅛ teaspoon ground cayenne, plus more to taste

  • Freshly ground pepper

  • 2 tablespoons sesame oil (sub extra of other oil if you don’t have sesame oil)

  • 3 tablespoons sunflower oil, grapeseed oil, or olive oil

  • 1 bunch scallions, very thinly sliced

  • 2 tablespoons chopped cilantro

PREPARATION

  1. Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.

  2. Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and your other choice of oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

Recipe adapted from nytimescooking

Broccoli Salad with Honey Mustard Dressing (no mayo)

Ingredients

  • 6 cups broccoli- chopped very small, use the stem too! It is even tastier than the tops

  • ⅓ red onion diced

  • 4-6 strips of bacon - cooked and chopped, or 1/4 cup bacon bits

  • ½ cup dried cranberries

  • ½ cup white cheddar cheese - shredded

  • 3 tablespoons roasted sunflower seeds

honey mustard dressing (no mayo)

  • 3 tablespoons dijon mustard

  • ¼ cup honey

  • 3 tablespoons olive oil

  • 2 tablespoons apple cider vinegar

  • ½ teaspoon garlic powder

  • ¼ teaspoon salt - or to taste

  • pinch of black pepper

  • water to thin - as needed

Instructions

  • Combine all salad ingredients in a large bowl.

  • Combine dressing ingredients in a blender or food processor and pulse until smooth. (Alternately you can combine in a jar and shake) Add water as need to reach desired consistency. Taste, add salt and pepper to taste if needed, and pour over broccoli salad.

  • Toss salad to coat. Serve immediately or cover and chill up to 24 hours.

Recipe from lecremedelacrumb

Roasted Beet and Carrot Salad with Creamy Goat Cheese

Ingredients

  • 4 beets

  • 3/4 lb young carrots

  • 3 Tablespoons olive oil, divided

  • 1/4 teaspoon kosher salt

  • a few grind of black pepper

  • 1-2 oz creamy goat cheese

  • chopped fresh parsley for garnishing

For the Dressing

  • 2 teaspoons balsamic vinegar

  • 1 teaspoon stone ground dijon mustard

  • scant 1/2 teaspoon ground black pepper

Preheat the oven to 425 degrees F

Roll out two sheet of aluminum foil, each about 8 inches long. Make 2 foil pouches and wrap the beets loosely in pairs. Place the foil pouches on a large rimmed baking sheet and roast until a fork easily pierces the beet flesh.

In a large shallow dish, toss the carrots with 1 tablespoon of olive oil and the salt and pepper. About 15 minutes before the beets are done, spread the carrots in a single layer on the same baking sheet around the beets, and continue roasting for the remaining time. The carrots are done when they are fork tender and slightly wrinkled.

Remove the baking sheet from the oven. Carefully unwrap the beets and let cool for 5 minutes. Hold a beet in place with your hand and use a paper towel to rub the skin away. If the skin doesn’t slide off easily, it needs more time in the oven. Slice off any remaining skin with a pairing knife. Rub the skins off of all the beets, trim the stems and tail ends and cut them into quarters or eighths. Combine the beets and carrots in a large bowl.

To make the dressing, stir together the vinegar, mustard and pepper in a small bowl. Whisk in the remaining 2 tablespoons of olive oil and toss with the vegetables.

Add goat cheese and parsley when serving. Enjoy :)

Recipe from ‘The CSA Cookbook’ by Linda Ly


Flaming Kale Chips

Ingredients

  • 1 bunch kale, stems removed, leaves cut into bite sized pieces

  • 1 tablespoon Olive Oil

  • 1 teaspoon kosher salt

  • 1 teaspoon red pepper flakes

Preheat oven to 350 degrees F

Wash and pat dry the kale leaves. They need to be extra dry so they get crispy in the oven.

In a large bowl, toss the kale with olive oil, salt and red pepper flakes. Use your hands and massage the kale to mix and all of the ingredients. Spread the kale onto a large rimmed baking sheet in a single layer. You may need to do a couple batches depending on your size baking sheet.

Bake until the leaves are crisped and the edges are just slightly darkened, most of the leaf should still be green, about 8-10 minutes. Ovens may vary so keep an eye on your chips closely.

Recipe from ‘The CSA Cookbook’ by Linda Ly

Swiss Chard Pie

1 onion, chopped
1garlic clove, minced
2 Tablespoons olive oil
1 bunch swiss chard including stems, chopped
6 eggs
1 cup shredded cheese
1 teaspoon salt
2 pie crusts

Heat oven to 400 degrees. Saute onion and garlic and chard stems in oil till soft. Add chopped chard leaves to the pan and cook down until wilted. Beat eggs in a bowl; mix in cheese, salt and chard mixture. Pour into pie crusts; bake until knife inserted into center comes out clean. 30-40 minutes

Recipe from the book ‘From Asparagus to Zucchini’

Grilled Chicken and Asparagus Pesto Pasta Salad

INGREDIENTS

  • 2 boneless skinless chicken breasts

  • 1 teaspoon Italian seasoning

  • 1 pound asparagus, woody ends cut off

  • Olive oil, kosher salt and fresh ground black pepper to taste

  • 12 ounces rotini pasta, gluten free if needed

  • 1/3 cup pesto

  • 1/2 of a lemon, juiced

  • 3 tablespoons shredded Pecorino Romano or parmesan cheese

  • 2 tablespoons toasted pine nuts

  • Fresh chopped basil and more Pecorino Romano for garnish

INSTRUCTIONS

  1. Cook the pasta according to package instructions. Drain and put into a large serving bowl.

  2. While the pasta cooks, preheat the grill to medium-high heat.

  3. Season the chicken with Italian seasoning, salt and pepper. On a baking sheet lined with foil lay the asparagus out in a single layer. Drizzle with olive oil, salt and pepper and toss to coat.

  4. Grill the chicken for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until the internal temperature reaches 160°-165° F. Let it rest for 5 minutes before cutting it.

  5. While the chicken cooks place the prepared asparagus onto the grill grates horizontally. Grill for 2 minutes then roll or flip them over with tongs and grill another 1-2 minutes. Cut into approximately 2 inch pieces.

  6. Add the chopped chicken and asparagus to the bowl with the pasta. Add in the pesto, lemon juice and shredded romano or parmesan cheese. Season with salt and pepper and toss everything together until coated. Taste for seasoning. Garnish with toasted pine nuts and chopped fresh basil if desired. Serve warm or cold.

Recipe from reciperunner

Roasted Asparagus with Balsamic Brown Butter

Ingredients

  • 4 pounds fresh asparagus, ends snapped off

  • 2 tablespoons extra virgin olive oil

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon cracked black pepper

  • 1/4 cup salted butter

  • 1 tablespoon soy sauce

  • 1 tablespoon balsamic vinegar

Instructions

  1. Preheat your oven to 400 degrees F.

  2. Snap off and discard tough ends of asparagus.

  3. Roughly spread out the asparagus onto 2 large baking sheets.

  4. Drizzle with about 2 tablespoons olive oil, and sprinkle with about 1/2 teaspoon salt and 1/4 teaspoon pepper. (Or just salt and pepper to taste.)

  5. Use your hands and toss to coat well. Spread out the asparagus evenly on the two pans. Make sure that each asparagus spear has space to roast; if all the asparagus spears are touching, they will steam instead of roast, and that's not what you want. Try to get them as far away from each other as possible.

  6. Roast asparagus at 400° for 10-13 minutes, or just until tender. A fork should slide into a spear, but don't roast so long that it gets mushy. Remember that it will continue cooking a little even after you take it out of the oven. The spears should be bright green and not yet starting to yellow.

  7. Meanwhile, melt butter in a small skillet over medium heat. Stir the butter occasionally. It will turn white on top, then it will foam up. Once it is foamy, it will start forming brown colored milk solids or "bits". They will swirl up when you stir. The scent of the butter will change to a "nutty" or toffee like aroma. Once you see brown bits, remove the pan from the heat.

  8. Stir in 1 tablespoon each soy sauce and balsamic vinegar. Transfer asparagus to a serving plate. Drizzle sauce over asparagus, tossing to coat. Serve immediately.

Recipe from thefoodcharlatan