-3 cloves garlic, minced -1 small onion, diced -1 cucumber, diced -1
small yellow squash, diced -1 small zucchini, diced -1 tomato, diced -1 hot pepper, minced -1 cup uncooked wheat berries -2 cups water / homemade vegetable broth -2 tsp oregano - 1/2 tbsp chili powder - 1/2 tsp white pepper -2 organic * apples, diced
Coming in at only 20 calories,
a small yellow squash has virtually no fat, but a lot of fiber and good, complex carbohydrates.
I didn't have sour cream, so made a regular all - butter pie crust (yesterday), and subbed
some small yellow squash for the zucchini.
2 large zucchini 2
small yellow squash 1 beet 2 large red onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2 large cloves of garlic large handful of fresh basil a few tablespoons of olive oil 1/2 cup dry white wine 1/2 teaspoon crushed red pepper flakes Good pinch Kosher salt Lots of fresh black pepper 5 ounces baby spinach (about 2 cups) Feta, for serving
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1
small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed
1 cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2
small yellow squash and / or zucchini 1 large stalk of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp warm water 2 Tbsp soy milk salt black pepper olive oil cornmeal Pizza Dough
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium
yellow onion,
small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut
squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
To choose a ripe acorn
squash, look for one with a dark green color, with a
small patch of
yellow or orange.
1
small acorn
squash 1/2 pound purple potatoes 1 cup chopped
yellow onion 2 tablespoons olive oil 8 ounces baby bella mushrooms 1 lb boar meat 1/2 tablespoon fresh rosemary 1/2 tablespoon freshly minced garlic 2 tablespoons flour 1 cup beef stock Polenta for serving (optional)
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!
extra virgin olive oil, plus more to drizzle 1
yellow onion, chopped 1
small fennel bulb, cored and sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1
small butternut
squash, peeled, seeded and cubed (3 cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1
small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish
yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving
The
yellow skin with bright orange or deep green stripes makes this
small, terribly cute
squash hard to resist.
For reference, I sliced up 4 kinds of
small, assorted
yellow and green
squash; eggplant; and tomatoes.
12 to 16 ounces penne pasta 1 1/2 cups
small broccoli florets 1
small carrot, thinly sliced 1
small zucchini or
yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
Two other popular winter
squashes include: spaghetti
squash, a
small, watermelon - shaped variety with a golden -
yellow, oval rind and a mild, nut - like flavor and butternut
squash with a soft inner flesh that tastes somewhat similar to sweet potatoes.
Serve with
small polenta squares and slices of zucchini and
yellow squash, or scoop... read more
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2
yellow squash, sliced 1/2
small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano pinch of rosemary pinch of red pepper flakes 1/2 tsp kosher salt fresh ground pepper to taste
1 large spaghetti
squash 1 1/2 lbs ground turkey 1 green pepper, chopped 1
small yellow onion, chopped 1 can diced green chilies 1 can black beans 1 12 oz can tomato sauce 1 C salsa (whatever you have on hand — I used black bean and corn salsa) 1 TBSP chili powder 1 tsp chipolte powder 1 tsp cumin 1/2 tsp black pepper 1 C low - fat shredded sharp cheddar
virgin coconut oil or extra virgin olive oil 1
yellow onion, diced 1 inch piece ginger, grated 2 garlic cloves, minced 2 cups cubed butternut
squash 1/2 head cauliflower, cut in florets 6 cups chicken broth 1 lb chicken breast, diced 1/2 bunch kale, torn into
small pieces salt and pepper
Cost Breakdown: Long - grain brown rice — 1 pound for $.99 Long - grain white rice — 1 pound for $.99 Rolled oats — 2 pounds for $ 1.99 Almond milk — quarter gallon $ 1.99 Black beans — 1 can $.89 Carrots — 4 pounds for $ 1.69 Russet potatoes — 5 pounds for $ 1.99 Zucchini — 2.85 pounds (6 large) for $ 2.82 Spaghetti
Squash — 1
small / medium for $ 2.00 Tomatoes — 3 pounds (6 medium) for $ 2.96 Bananas — 6 pounds (roughly 14 total) for $ 3.24 Onions — 2
yellow (large) for $ 1.52 Bell Pepper — 1 orange for $ 1.50
Step 1: Choose
yellow squash or zucchini that are somewhat
small in diameter, as these are the most tender.
Butternut
Squash Mashed Potatoes 1 butternut
squash1 russet potato1 tablespoon brown sugar Garlic Mashed Potatoes 1 pound of russet potatoes3 tablespoons butter4 cloves garlic, minced1 / 2 cup whole milkSalt and pepper to taste Curried Mashed Potatoes 1 pound of russet potatoes2 tablespoons butter1
small yellow onion, finely chopped1 clove garlic, minced2 tablespoons curry powder1 / 4 cup sour cream1 / 4 cup plain low - fat yogurtSalt and pepper to taste 1.
For the sauce: 1
small organic butternut
squash olive oil 1 organic
yellow onion, diced 1 organic jalapeño, seeded and diced 2 tsp organic ground cumin 1/3 c organic cashews or sunflower seeds, soaked for a few hours 2 cloves organic garlic, peeled 2 tbsp nutritional yeast 2 tsp organic
yellow mustard 3 tsp organic tamari combination of enough organic lime juice and vinegar to get the blender going
2 fresh tomatoes 1 red or
yellow bell pepper 2 packages romaine lettuce hearts 1 8oz package / bag baby spinach leaves (6 cups or more) 2 hass avocados 1 bunch of celery 2 heads cauliflower (or 6 cups total frozen florets) 1 large spaghetti
squash 1
small head raddichio 1 bunch fresh basil
Filling: 1 large baking apple, such as Rome Beauty or Cortland 1
small or 1/2 medium butternut
squash (about 3/4 pounds), halved, seeded, and skin on 1
small yellow onion, peeled, root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary leaves 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 2 tablespoons whole - grain mustard 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)
* I used 2
small zucchinis, 1
yellow squash, 2 poblano peppers, 1 large red bell pepper, 2
yellow hot peppers, 3 jalapenos.
Fruit similar in form to the
Squash - pepper, but of
smaller size, erect or pendulous; orange -
yellow at maturity.
8 tbsp Ancient Organics Ghee 1
small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha
squash, peeled 1 inch dice 1
small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2
small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
1 medium spaghetti
squash 1 tablespoon vegetable oil 1/2
yellow onion 1 or 2 cloves of garlic 1 bell pepper or 2 mini bell peppers 1 14 - oz can of black beans, drained and rinsed 3 tablespoons of gochujang (or more or less depending on taste)
small handful of cilantro or parsley salt & pepper to taste
For the filling: 1 butternut
squash, cut in half lengthwise, seeds scooped out 2
small yellow onions, trimmed and cut into eighths Olive oil 1/2 chipotle pepper from a can of chipotles in adobo, chopped (1 tablespoon), plus 1 teaspoon of the adobo sauce from the can 1 clove garlic, minced or run through a microplane 1 tablespoon olive oil 1 1/2 teaspoons lime juice 1/2 teaspoon salt
Delicatas range in size but are a little
smaller than acorn
squash and they are
yellow and green striped and have a more cylindrical shape.
Step 1: Choose
yellow squash or zucchini that are somewhat
small in diameter, as these are the most tender.
Delicata
squash is
small and oblong with some bright
yellow, dark green and orange striping.
Ingredients: 3 medium acorn
squash 3 tablespoons melted butter 1 teaspoon LAFAZA pure ground vanilla 1
small yellow onion, finely chopped 2 shallots, finely chopped 4 celery stalks, finely chopped 1 tablespoon minced thyme leaves 2 cups cooked Lotus Foods Organic Madagascar Pink Rice 1/3 cup pecans, toasted and chopped 1/3 cup walnuts, toasted and chopped 1/4 cup dried cranberries, chopped 1 teaspoon coarse salt, plus more to season 1/2 teaspoon freshly ground black pepper, plus more to season
Mixed Veggies Stir Fry Makes 2 - 3 Servings 2 organic carrots, sliced 1 bunch of organic kale, deveined and chopped 2
small organic zucchinis, sliced 1 medium organic
yellow squash, peeled and chopped 1 organic red bell pepper, diced 1 medium onion, chopped 2 cloves garlic, minced 1 avocado, sliced 1 free - range egg per person 1...
2 ears [non-GMO] corn 1 tablespoon extra virgin olive oil 1/2 cup red onion, diced 1
small - medium
yellow squash, diced 1
small - medium zucchini, diced 1/2 cup shelled and peeled fava [1 pound fava bean pods] or Lima beans 18 sun gold tomatoes or other variety of cherry tomatoes, halved 1 jalapeno, minced large handful of baby arugula (about 1 1/2 ounces) 1/3 cup thinly sliced basil leaves Sea salt and fresh ground black pepper to taste
4 nori seaweed sheets 1/4
small head red cabbage, very thinly sliced 1 large carrot, peeled and julienned 1
small yellow summer
squash, julienned 1
small cucumber, julienned 1 large ripe avocado, pitted, peeled, and sliced 1 recipe Spicy Tahini Drizzle
1 TBSP coconut oil 1
yellow onion, diced 4 cloves garlic, minced 1 TBSP grated ginger 1 1/2 TBSP curry powder 1 tsp salt 1/2 c carrots, cut into coins (~ 1 - 2 carrots) 1
yellow pepper, cut into medium chunks 1 broccoli crown, cut 1 zucchini, cut into half moons 1/2
small acorn
squash, cubed 4 c veggie stock 1 can full - fat coconut milk 4 leaves lacinato kale, chopped Parsley (optional garnish)
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1
small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into
small cubes 1 medium
yellow squash, sliced into
small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)