Not exact matches
This recipe can be easily customized with vegetables you have on hand
like spinach, green peas, steamed or roasted cauliflower and broccoli, carrots, and sautéed
zucchini and
yellow squash.
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites
like zucchini,
yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll
like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I
like black and small white or pink beans), 3 - 4 red /
yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2
zucchini and / or
yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!
I prefer to use rice vermicelli for an authentic texture, but feel free to use spiralized vegetables (
like zucchini or
yellow squash), or sweet potato noodles, depending on your preference.
This sunshine - y Squash Pie is the perfect plan, and you can use any type of summer squash you have in abundance
like yellow squash,
zucchini, patty pan or a mixture.
With all the bright
yellow summer squash and dark green
zucchini found in farmers market and supermarket aisles lately, this recipe looked
like a great summer staple.
Ingredients: - 6 inch medium
zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't
like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of
yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
Long, skinny just
like the
zucchini and
yellow squash.
Summer Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2
zucchini — sliced on a mandoline or any way you
like 2
yellow summer squash — sliced
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use
yellow squash or green
zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you
like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft,
like feta, or roughly chopped if harder,
like provolone or fresh mozzarella)
1/2 cup of wheat berries (cook according to package directions — I used Bob's Red Mill) Olive oil 2 small or 1 medium
zucchini, diced 1 small
yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I
like the pairing with the sausage) Salt and pepper
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz
zucchini, quartered lengthwise then sliced across thinly 6 oz
yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't
like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed
like a lot for a strong flavor
like tomato paste) Preheat oven to 350 °F.
I
like it made with half green
zucchini and half
yellow summer squash, simply because it looks pretty.
Caryn Hartglass: And this is with vegetable stock, lemon grass, coconut milk, fresh ginger, the kaffir lime leaves or lime zest, and then your choice of assorted vegetables
like carrots,
zucchini, broccoli, eggplant, mushrooms,
yellow onion, green or red chilies, some lime, Braggs Aminos, some salt, cilantro, Napa cabbage, and mung bean sprouts.
We
like peppers (red, orange and
yellow), onion, green beans, asparagus, whole garlic and
zucchini.
I've been known to add in things
like jalapeno, red,
yellow and orange peppers,
zucchini, summer squash and fresh green chilis though.
Question: I don't see Delicata squash in my markets, can I use
zucchini /
yellow squash or should i use more squash -
like ones,
like acorn?
If you
like zucchini and want to add it, please note that it will cook quicker than the
yellow squash.
Anyway... just
like my blueberry and raspberry galette, my roasted
zucchini and
yellow squash galette takes only a few ingredients and a short time in the oven.
Layer the tomatoes, eggplant,
yellow squash and
zucchini in overlapping rows, or in whatever pattern you
like.
I
like to make
zucchini noodles and add cauliflower onions mushrooms broccoli and some cashew nuts to a pan stir fry just a bit so they are still crispy and add some
yellow curry sauce.
The meat of the
Yellow squash is much
like that of the
zucchini but contains more seeds.
This is a crowd - pleasing hearty vegetable soup loaded with summer vegetables
like zucchini,
yellow squash and tomatoes, potatoes, beans, herbs and a rich chicken stock.
The meat of the
Yellow squash is much
like that of the
zucchini but contains more seeds.
I prefer to use rice vermicelli for an authentic texture, but feel free to use spiralized vegetables (
like zucchini or
yellow squash), or sweet potato noodles, depending on your preference.
Though I garden each year, I don't have the greenest of green thumbs and typically end up with a lot of easy - to - grow veggies
like cucumbers, tomatoes, and
zucchini or
yellow squash.
C. On a ketogenic diet, you can have squash, but make sure it's the less starchy ones
like zucchini and
yellow squash.
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz
zucchini, quartered lengthwise then sliced across thinly 6 oz
yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't
like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed
like a lot for a strong flavor
like tomato paste) Preheat oven to 350 °F.
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites
like zucchini,
yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
Vegetables: Some that dogs
like raw (grated or finely chopped) are parsley, carrots,
zucchini, lettuce, bell peppers (green, red, orange and
yellow), fresh corn, celery, tomatoes and beets.