Carrie Snow, a registered dietitian and former chef new to the Portland school nutrition program, is trying to dial back expectations that every student will yearn
for roasted zucchini.
Not exact matches
We usually
roast at 450
for just 20 minutes (starting with broccoli, peppers, onion and cauliflower and adding
zucchini and mushrooms halfway through if we have them).
Baked Pasta with
Roasted Vegetables For One, pasta tossed with roasted zucchini, red peppers, cheeses and Marinara
Roasted Vegetables
For One, pasta tossed with
roasted zucchini, red peppers, cheeses and Marinara
roasted zucchini, red peppers, cheeses and Marinara Sauce.
Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food
for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite
Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with
Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish
Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook
Serve with fresh cut veggies, oil - free tortilla chips, grilled
zucchini slices, use it in a soup or stew, or even serve it as a dip
for roasted sweet potato fries — yum!
I added a couple of cubed
zucchini to one large cubed eggplant and
roasted them in the oven (400
for 25 minutes) while I prepared the other ingredients.
Roast for 20 - 25 minutes until the tomatoes are slightly wrinkled, and the
zucchini & squash are lightly browned at the edges.
This
Roasted Zucchini Grilled Cheese Sandwich is a great recipe to make
for lunch.
Quinoa (1 cup), rinsed and soaked
for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow
zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as
zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be
roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
Assorted chopped veggies
for roasting such as mushrooms, onions, carrots, squash,
zucchini, corn, beets, cauliflower, asparagus, peppers...
If you are looking
for a more vegetable - forward version of pasta bolognese... you can also add diced
zucchini or
roasted eggplant while cooking mushrooms.
Ingredients -
Roasted Veggies - 1 onion, sliced or roughly chopped - Thinly sliced fennel - cherry tomatoes - 1 cubed sweet potato - 1 - 2 cubed
zucchini - Chopped kale (enough
for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)- Salt & Pepper to taste
Myself and Ray Lampe, Mary Jane Wilan, Nancy Gerlach, Mike Stines, Ph.B., Gwyneth Doland, and Harald Zoschke present the following recipes
for the celebration: Grilled Pineapple - Chipotle Salsa; The Ultimate Turkey from Ray; Scottie's Creole Butter» Dr. BBQ's Pulled Pork Stuffing; MJ's Garlic Mashed Potatoes; Dave's Chipotle Gravy; Mike's
Zucchini - Stuffed
Roasted Tomatoes, and Gwyn's Chile and Dried Cherry Chocolate Dessert.
Quick, easy and delicious Broiled Salmon with
Roasted Zucchini,
for one!
Paige, I am totally in love with spaghetti
zucchini... just had
for lunch with
roasted tomatoes!!!! Never did ribbon like!
For this
zucchini ribbon salad, I used a cup of those slow -
roasted cherry tomatoes along with toasted pine nuts and paper - thin ricotta salata.
If you're still craving Mexican or looking
for recipe ideas
for upcoming Cinco de Mayo, be sure to check out our Grilled Mexican Pizza with Salsa Verde & Chorizo, Paella Stuffed
Zucchini with Shrimp,
Roasted Chicken Verde Taquitos, Tequila Lime Shrimp Tacos, Slow Cooker Ancho Short Rib Tacos, and Chicken & Chorizo Paella Verde.
For the salad: 1 1/2 lbs
zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup
roasted, salted peanuts 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped
Roast the vegetables
for 20 minutes until the tomatoes have softened and the
zucchini and squash are tender.
1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large
zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice
Roasted chickpeas,
for garnish (optional)
I
roasted thinly sliced
zucchini in the oven
for 10 minutes while baking the pizza.
Bursting with fresh flavor, this dairy - free, Paleo fennel pesto makes
for a delicious
roasted chicken and craveable pesto
zucchini spaghetti!
Virtually Homemade: Spaghetti With Tomatoes, Prosciutto and Fresh Corn What's Gaby Cooking: Chicken Kebabs With Romesco Sauce Big Girls, Small Kitchen: Salmon Spaghetti With Plum Tomatoes and Avocado Feed Me Phoebe:
Roasted Fresh Tomato Puttanesca Sauce Chez Us: Easy Tomato Tart Made By Michelle: Tomato and Pesto Pizza Ingredients, Inc.: Lighter Fried Green Tomatoes Delicious Lean: Creamy Light Tuna Salad Stuffed Tomatoes Daily * Dishin: Spicy Tomato - Tomatillo Chicken Tenders From My Corner of Saratoga: Tomato Jam Dishin & Dishes: Tomato
Zucchini Frittata And Love It Too:
Roasted Garlic, Basil and Tomato Paleo Tart Healthy Eats: The Fresh -
for - Once Tomato Sweet Life Bake: Pico de Gallo Zaika Zabardast: Grilled Tofu and Sun - Dried Tomato Pesto Sandwich Thursday Night Dinner: Tomato and Watermelon Salad Cooking Channel: How to Prepare Summer Tomatoes FN Dish: Tomatoes Go Beyond Salads
Roast until golden and caramelized (25 minutes
for the mushrooms and 35 minutes
for the
zucchini and onion); cool.
Check out the side dish section of my recipe index
for my Cheesy Broccoli Bake, Garlic
Roasted Green Beans with Almonds, Loaded Cauliflower Bake,
Zucchini Casserole, Garlic Thyme
Roasted Carrots, Cheesy Potluck Potatoes, Spinach and Parmesan Orzo, Parmesan
Roasted Sweet Potatoes and many more!
Veggies 8 cups of veggies, roughly chopped (I used broccoli, pepper,
zucchini and leftover butternut squash) 2 tbsp of sundried tomatoes, sliced Combine the veggies with the prepared
roasted garlic sauce and place in an 8 × 8 pan and bake at 350
for 30 minutes.
Check out the side dishes category in my recipe index
for favorites like Cheesy Broccoli Bake,
Roasted Smashed Garlic Potatoes, Spinach and Parmesan Orzo, Garlic
Roasted Green Beans with Almonds, Loaded Cauliflower Bake,
Zucchini Casserole and more!
Virtually Homemade: Spaghetti With Tomatoes, Prosciutto and Fresh Corn What's Gaby Cooking: Chicken Kebabs With Romesco Sauce Big Girls, Small Kitchen: Salmon Spaghetti With Plum Tomatoes and Avocado Chez Us: Easy Tomato Tart Made By Michelle: Tomato and Pesto Pizza Ingredients, Inc.: Lighter Fried Green Tomatoes Delicious Lean: Creamy Light Tuna Salad Stuffed Tomatoes Daily * Dishin: Spicy Tomato - Tomatillo Chicken Tenders From My Corner of Saratoga: Tomato Jam Dishin & Dishes: Tomato
Zucchini Frittata And Love It Too:
Roasted Garlic, Basil and Tomato Paleo Tart Healthy Eats: The Fresh -
for - Once Tomato Feed Me Phoebe:
Roasted Fresh Tomato Puttanesca Sauce Sweet Life Bake: Pico de Gallo Zaika Zabardast: Grilled Tofu and Sun - Dried Tomato Pesto Sandwich Thursday Night Dinner: Tomato and Watermelon Salad Cooking Channel: How to Prepare Summer Tomatoes FN Dish: Tomatoes Go Beyond Salads
Add in
roasted veggies like
zucchini, eggplant or mushrooms
for added flavor and nutrients.
The Appetizer is a choice between shared Crispy Brussel Sprouts topped with soft cooked egg, cranberries, goat cheese, and almond or a Santa Barbara Salad with greens and Falkner Riesling lavender vinaigrette served with walnuts, gorgonzola cheese, and fresh apple; entrée options
for each diner will be either a Charbroiled Center Cut Sirloin Steak served with
roasted red potatoes, grilled
zucchini, and a Gorgonzola demi - glace, or Jumbo Shrimp Pasta with spinach,
roasted red bell peppers, asparagus and a Boursin cheese cream sauce; the shared dessert choice is a wonderful house - made Cinnamon Apple Tart served with a scoop of vanilla ice cream.
From The Author: «Break out the summer veggies and whip up some lovely
roasted garlic - parmesan
zucchini and tomatoes
for a delectable side dish or a vegetarian lunch!
Roasted Fennel and
Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of o
Zucchini Soup
For the soup: 4 medium sized
zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of o
zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste
For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of olive oil
Remove the tomatoes and peppers from the pan, add the eggplant,
zucchini, and green beans and
roast for another 20 to 25 minutes, until all the vegetables are very tender.
Roast at 400F
for 20 - 25 minutes, or until the squash and
zucchini are cooked and the tomatoes burst open.
Some new recipes I created, styled and shot
for Winter: Sheet Pan
Roasted Chicken and Vegetables and some delicious
Zucchini Noodles with
Roasted Eggplant, Feta, Pomegranate and Mint, using their Blood Orange Olive Oil and Black Currant Balsamic Vinegar.
Virtually Homemade: Spaghetti With Tomatoes, Prosciutto and Fresh Corn What's Gaby Cooking: Chicken Kebabs With Romesco Sauce Big Girls, Small Kitchen: Salmon Spaghetti With Plum Tomatoes and Avocado Feed Me Phoebe:
Roasted Fresh Tomato Puttanesca Sauce Chez Us: Easy Tomato Tart Made By Michelle: Tomato and Pesto Pizza Ingredients, Inc.: Lighter Fried Green Tomatoes Delicious Lean: Creamy Light Tuna Salad Stuffed Tomatoes Daily * Dishin: Spicy Tomato - Tomatillo Chicken Tenders From My Corner of Saratoga: Tomato Jam Dishin & Dishes: Tomato
Zucchini Frittata Healthy Eats: The Fresh -
for - Once Tomato Sweet Life Bake: Pico de Gallo Zaika Zabardast: Grilled Tofu and Sun - Dried Tomato Pesto Sandwich Thursday Night Dinner: Tomato and Watermelon Salad Cooking Channel: How to Prepare Summer Tomatoes FN Dish: Tomatoes Go Beyond Salads
This easy and low - fat recipe
for Roasted Cauliflower and
Zucchini is from my good friend Bev.
• 4 cups mixed vegetables, cut into pieces
for roasting (I used red pepper, mushroom,
zucchini, and asparagus)
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough
for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked,
roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant,
zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor
for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped
roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
Roasted Vegetable and Pesto Pasta Salad
For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder her
For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces
for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder her
for roasting (I used red pepper, mushroom,
zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil
for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder her
for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).
A creamy pumpkin sauce makes the perfect base
for this pizza, which is then topped with
roasted zucchini, caramelized onions and sprinkled with fresh oregano.
For dinner you ate salmon, a big salad topped with pumpkin seeds, and some
roasted zucchini and fennel.
Zucchini Blossoms with Roasted Eggplant for about 9 zucchini blossoms — gently washed and dried 1 medium eggplant 2 garlic cloves — minced 4 tablespoons cilantro — chopped juice of 1 lemon 2 tablespoons tahini 2 tablespoons olive oil salt and pepper
Zucchini Blossoms with
Roasted Eggplant
for about 9
zucchini blossoms — gently washed and dried 1 medium eggplant 2 garlic cloves — minced 4 tablespoons cilantro — chopped juice of 1 lemon 2 tablespoons tahini 2 tablespoons olive oil salt and pepper
zucchini blossoms — gently washed and dried 1 medium eggplant 2 garlic cloves — minced 4 tablespoons cilantro — chopped juice of 1 lemon 2 tablespoons tahini 2 tablespoons olive oil salt and pepper to taste
Almond Parmesan Baked Acorn Squash Barbecue Sauce Biscuits Broccoli al Frascati by Mario Batali Caesar Salad Dressing Cashew Creme (Savory) Cashew Creme (Sweet) Celeriac Sauce Challah Bread Chickpea Fritters with Romesco Sauce Cinnamon - Spiced
Roasted Veggies with Couscous Colcannon (mashed potatoes with kale) Cornbread Cranberry - Jalapeño Appetizer Creole Mustard Dijon Rice with Broccoli Don't Be Crabby Cakes Eggplant Caponata Faux Parmesan Ginger Dipping Sauce Ginger Peanut Sauce
for Pasta or Stir - Fried Veggies Green Bean Casserole Grilled Corn with Piquant Sauce Grilled Jalapeño Poppers Grilled
Zucchini with Green Olives, Cilantro and Tomato Herb -
Roasted Cauliflower with Bread Crumbs Hoisin Sauce Hot Wingz Lemon Rosemary Potatoes Maple -
Roasted Carrots Oil and Lemon Dressing by Julia Child Pesto by Wolfgang Puck Pomegranate - Peach Sauce Potato «Risotto» with Mushrooms and Truffle Ranch Dressing from Scratch Ranch Dressing the «Slacker» Way
Roasted Turnip, Potato, and Apple Hash Rosemary
Roasted Potatoes with Black Olives Sautéed Greens with Garlic and Lemon Soda Bread Spaghetti Squash with Spicy Greens, Raisins and Pine Nuts Spiced,
Roasted Chickpeas Summer Rolls with Peanut Sauce Tahini Sauce Tomatoes Stuffed with Herbs Walnut Parmesan Wild Greens
Zucchini - Potato Casserole
Almond - Crusted Tofu with
Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored
Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored
Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut
Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field
Roast and Orzo Salad Field
Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed
Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies
for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy
Zucchini - Potato Casserole
Featured Menu Additions
for April Casarecce Pasta crispy duck confit, chanterelles,
zucchini, fava beans, squash puree & frilly red mustard greens
Roasted & Braised Spring Lamb braised chic pea, basmati rice, swiss chard, cilantro & greek yogurt Risotto English pea puree, snow peas, snap peas, maitakes, leeks & brown butter solids Asparagus Pizza maitakes, fontina, garlic oil & parmesan Spring Harvest Salad crudo of raw and blanched veggies, early peas, baby carrots, spring lettuce & parmesan Naturally Raised Beef Ribeye spring onion, spring garlic, multicolor potato & kale Side of Asparagus, Sugar Snaps & Snow Peas salsa verde Rhubarb Upside Down Cake vanilla ice cream, white chocolate crumble and rhubarb sauce
For the
roast vegetables 2 courgettes (
zucchinis) 2 aubergines 2 red peppers 1 red onion 1 tbsp mixed dried herbs About 3 tbsp olive oil 2 garlic cloves, peeled and chopped 2 tbsp balsamic vinegar Salt and pepper to taste
For the sun - blushed tomato pesto A dozen plum tomatoes About 200g sun - blushed tomatoes About 10
If like me you are lucky to have an abundance of courgettes (
zucchinis), then this
roasted courgette recipe is one
for you.
This
roasted cauliflower soup came to be because I was craving a creamy pureed soup and was out of
zucchini (
for my vegan
zucchini soup), pumpkin (
for my creamy vegan pumpkin soup) and red peppers
for my vegan
roasted red pepper soup.
5 - spice black bean salad w / rocket greens + citrus dressing gf + v avocado, kale & arugula chop w /
roasted poblano & lime dressing gf + v apple salad with tahini dressing gf + v balsamic
roasted asparagus salad with fried capers + 7 - minute eggs gf brussels sprout, honeycrisp & cabbage slaw w / spicy almond sauce gf + v buckwheat + shaved brussels sprout bowl gf + v cauliflower couscous w / cherries + a sumac - lemon vinaigrette gf + v charred broccoli + red onion salad w / shaved apple + arugula gf + v charred corn salad with spicy cilantro vinaigrette gf + v chickpea & avocado tzatziki salad gf + v chickpea bean bowl w / toasted breadcrumbs + dill tahini gf + v chipotle black beans w / collard greens, avocado & chipotle - lime vinaigrette gf + v chopped tahini salad w / crushed pine nuts + mint gf + v cilantro black rice w /
roasted garlic scapes + asparagus gf + v cilantro & hemp salad on tahini - yogurt toast gf + v citrus salad gf + v cooling summer salad w / za'atar pesto v cranberry bean + ribboned
zucchini salad gf + v fattoush salad w / a creamy sumac - pine nut sauce gf + v fennel -
roasted carrot + shallot salad w / shaved apples gf + v fruity shredded kale salad,
for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari
roasted chickpea salad gf + v grilled panzanella salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt sauce v + gf lemony fennel, radish, and kale salad gf + df mellow melon salad gf + v midsummer cherry & amaranth panzanella salad gf + v moroccan harissa salad gf + v pickled corn succotash salad gf + v pulled salmon salad gf + df quinoa salad w / beets, blood orange + chimichurri gf + v raw veggie + ginger rice bowl w / sriracha tahini gf + v
roasted turmeric - chili chickpeas + pear salad gf + v
roasted radish + garlic salad with coconut milk dressing gf + v sautéed grapes, autumn kale + edamame salad w / shiso vinaigrette gf + v shaved carrot & avocado salad w / tahini gf + v spring garlic + yam salad gf + v squash, parsnip, + kale salad w / pomegranate dressing gf + v strawberry coconut kale slaw v summer socca salad w / burst tomatoes +
roasted zucchini gf + v summer salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta salad gf + v vegan caprese salad gf + v warm fingerling potatoes w / garlic - turmeric sauce gf + v