I went to a sacred journey for the super moon and someone brought a yellow squash crisp. It was delicious. I have crooked neck squash growing in our garden this year and knew I would have to try my hand at a squash crisp with all the squash we have.
I adopted the squash to the apple crisp recipe from last fall. The extra ingredient this year is some fresh grated ginger.
Squash is great at strengthening the spleen/stomach system and is important to eat during seasonal transitions. It has a natural subtle sweet flavor.
What you need: (apple crisp) Continue reading
I was a little skeptical that this would be good. I’m glad I was wrong. This is an awesome side dish and it is also awesome on a sandwich with some bacon and avocado!
What You Need:
2 medium crooked neck squashes (or whatever you have in your garden/kitchen)
1 zucchini ( or a quarter of a giant one)
1/4 cup olive oil
Juice if one lemon
3 cloves of garlic
Salt and pepper to taste
6 oz feta cheese ( I used one mixed with Mediterranean herbs)
2 cups tomato sauce
What You Do:
Slice zucchini and squash lengthwise.
Marinate zucchini and squash with oil, lemon, garlic, herbs, salt and pepper in a bowl or ziplock bag in fridge for one hour or so.
Place a layer of squash, then zucchini, then cheese. Continue until all your ingredients are gone. (I had enough for 2 layers of each)
Top with tomato sauce.
Cook at 350F for 30 minutes covered until veggies are tender.
Want to make your house smell so fresh and so clean?
Sprinkle some baking soda and citrus fresh essential oil blend (10 drops each room) into carpet, vacuum as usual.
Take a deep breath and enjoy!
What You Need (meatballs)
This recipe was inspired by this one here.
2 cloves garlic
Salt, to taste
Everyday Spices by trader joes (contains garlic, salt, pepper, red pepper)
3 tablespoon parsley
1 pound grass fed ground beef
1 cup grated zucchini
1 cup shredded Quattro Formaggio cheese
1/2 cup breadcrumbs
Preheat oven to 350F.
Combine all ingredients in large bowl. Stir or mix well with hands until all ingredients are combined well.
Shape mixture into balls and lay on cookie sheets. (For easy cleaning cover cookie sheet with parchment paper)
Bake until cooked through 25-30 minutes.
What You Need (pesto):
One bunch kale
Juice of half a lemon
1/2 cup oil
1/4 cup Walnuts
2 cloves of garlic
1/4 cup Parmesan cheese
Salt, to taste
Pepper, to taste
Blanch kale for approximately 1 minute. Drain and rinse with cold water. Pat dry and put in food processor or blender.
Add the rest of ingredients and pulse instill well chopped and combined.
**Time management. Prepare meatballs first. Boil pasta and make pesto while meatballs are baking.
Let me know what you think! 🙂
My sister gave me this new born baby sized zucchini the other day. Here’s what we’ve done so far. I will add to the blog until we finish it and add the recipes as we go.
The first of course is a no brainer- zucchini bread! I went with a brand new recipe and it contains no white flour or white sugar (except for a sprinkle of chocolate chips on top that are optional and you could of course get a healthier version). I highly recommend it. Chocolate zucchini paleo gluten free bread recipe
Next we sliced up some zucchini and threw it on the grill with some chicken and saffron rice. Yum!
My husband requested pasta and meatballs the week. It was a no brainer to throw some zucchini into the meatballs. If I hadn’t made pesto ahead of time I would have thrown more zucchini in tomato sauce 🙂 This was my first crack at meatballs and they were delicious and easy.
Zucchini squash casserole
I still have a rather large supply of zucchini left. I’m thinking of making some freezer goodies for later. What’s your favorite zucchini recipe?