Add zucchini and
yellow squash slices, followed by the Jerusalem artichokes.
Not exact matches
Arrange romaine lettuce, chickpeas,
yellow squash ribbons, tomatoes, cucumber and bell pepper
slices, olives, asparagus, green beans, and grilled zucchini on a large platter.
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)
INGREDIENTS 1 recipe pizza dough extra virgin olive oil, for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly
sliced as possible summer vegetables (zucchini,
yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground black pepper chicken sausage (optional) fresh mozzarella, thinly
sliced freshly grated Parmesan cheese fresh basil, julienned
1 red bell pepper, quartered 1
yellow squash,
sliced lengthwise into 1/2» thick pieces 1 zucchini,
sliced lengthwise into 1/2» thick pieces 1 japanese eggplant,
sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black pepper
I take the long shaped
yellow squash and
slice them thinly with the skin on, melt butter, I use Smart Balance margarine w / olive oil kind, in a large skillet..
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.
Notes: I was not able to find Italian eggplant in any local markets or vegetable stands in my area, so I simply
sliced and quartered the «regular» eggplant, which fit just fine with the zucchini and
yellow squash discs.
-- 1 medium zucchini, chopped — 1 medium
yellow squash, chopped — 1 pack fresh white mushrooms,
sliced — 1 pack fresh baby spinach — 1 can crushed tomatoes — 1 can cannellini beans, drained — 1 quart vegetable broth — 2 links organic spicy turkey Italian sausage, casings removed — 2 garlic cloves, minced — 2 tablespoons extra virgin olive oil — salt and pepper to taste
I used a fairly large eggplant, mixed thyme leaves in the tomato base (in addition to sprinkling them on top of the
sliced vegetables, to up the thyme flavor) and layered the eggplant
slices on top of the tomato base, without overlap, then peppers, then
yellow squash, then green zucchini and then another loose layer of peppers.
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
On a mandoline, adjustable - blade slicer or with a very sharp knife, cut the eggplant, zucchini,
yellow squash and red pepper into very thin
slices, approximately 1 / 16 - inch thick.
For reference, I
sliced up 4 kinds of small, assorted
yellow and green
squash; eggplant; and tomatoes.
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 —
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 —
squash —
sliced
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)
sliced mushrooms (I used cremini) 1 cup diced red bell pepper (or roasted red pepper) 1 1/2 cups chopped veggie (broccoli, spinach, tomato, or zucchini - I used
yellow squash) 10 large eggs 1/4 cup milk 2 Tbsp.
1 bunch green onions, thinly
sliced 1 cup grated Parmesan cheese 2 tablespoons all - purpose flour 1 tablespoon chopped fresh thyme leaves 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 2 pounds Yukon Gold potatoes, peeled, cut into 1 / 8 - inch - thick rounds 12 ounces
yellow crookneck
squash or regular
yellow or green summer
squash, cut into 1 / 8 - inch - thick rounds 6 teaspoons olive oil
Serve with small polenta squares and
slices of zucchini and
yellow squash, or scoop... read more
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.
6 medium zucchini and / or
yellow summer
squash, halved lengthwise and cut across into 3/8 inch
slices (about 7 cups)
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
For pizza 1/4 cup olive oil 1 pound assorted heirloom tomatoes,
sliced 1 / 4 - inch thick 3/4 pound assorted zucchini and
yellow squash,
sliced 1 / 4 - inch thick 1 red onion, quartered 1 teaspoon kosher salt 1 teaspoon black pepper 4 ounces Fontina cheese, grated
1 zucchini
squash, shaved thinly lengthwise with a vegetable peeler 1
yellow summer
squash, shaved thinly lengthwise with a vegetable peeler Sea salt and pepper to taste 1/2 Tbsp extra virgin olive oil 1 cup cherry or grape tomatoes, halved 5 oil - packed sundried tomatoes, drained and thinly
sliced 1/2 shallot, finely chopped 1 clove garlic, finely chopped 1 Tbsp finely chopped basil 1 tsp finely chopped oregano
recipe at a glance 5 stars 1 review time: 30 - 60 minutesserves / makes: 4recipe id: 63987cook method: stovetop ingredients 2 medium potatoes, peeled and
sliced thinly1 / 2 cup chopped onions1 tablespoon vegetable oil3
yellow summer
squash,
sliced1 dash paprika salt and pepper, to taste
1 large butternut
squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and
sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large
yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long
slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
1 eggplant, cut into 1 / 2 - inch thick
slices 1-1/2 tablespoons kosher salt 1 red onion, cut into 3 / 4 - inch thick rounds 1 cup cherry tomatoes 1 red pepper, cut into 1 - inch wide strips 1
yellow squash (about 3/4 pound), cut into 1 / 2 - inch thick diagonal
slices 1 zucchini (about 3/4 pound), cut into 1 / 2 - inch thick diagonal
slices 1 tablespoon olive oil 1/2 tablespoon black pepper 4 5 × 4 - inch pieces rosemary focaccia, halved horizontally 1/4 cup basil pesto 4 ounces goat cheese, crumbled 1 handful arugula
1 butternut
squash 1 acorn
squash 1 (whatever choice of
squash you have on hand) Olive oil 1/2
yellow onion, diced 2 garlic cloves, minced 2 medium carrots, peeled and diced 8 cups of vegetable broth 1/2 cup of coconut milk 10 fresh sage leaves,
sliced Salt Pepper
5 cups
sliced assorted vegetables, (such as zucchini,
yellow squash, onion, red bell pepper and grape tomatoes)
I love
slicing it up and sautéing
squash with sweet
yellow onion, zucchini and some dark leafy greens.
A flavorful and aromatic sauce surrounding layers of
sliced eggplant,
yellow squash and carrots.
1 spaghetti
squash 3 tbsp extra-virgin olive oil 1
yellow onion, diced 2 cloves garlic, minced 1 tbsp dried basil 1 tbsp dried oregano 1 lb ground chicken or turkey 1 bunch asparagus 1 cup frozen peas (omit if strictly following the Paleo diet) sea salt & black pepper lemon fresh basil leaves,
sliced thin or torn (optional)
Variation: Use other vegetables in place of the ones suggested here — try corn kernels, diced carrots, bell peppers, green beans,
sliced mushrooms,
yellow summer
squash — whatever is available and whatever your family likes.
* 2 1/2 tablespoons olive oil, divided * 1/2 large onion, thinly
sliced * 3/4 teaspoon kosher salt, divided (I used fine sea salt) * 2 cloves garlic, minced * 1 pint cherry tomatoes * 1 1/2 pounds summer
squash (
yellow and zucchini), thinly
sliced into rounds * 1 tablespoon all - purp0se flour (I used Jovial Einkorn flour) or 1 tablespoon all - purpose gluten - free flour mix) * 1 tablespoon minced fresh thyme (or 1/2 tablespoon dried * 1/4 teaspoon black pepper
Then it occurred to me to use raw
yellow squash,
sliced into paper - thin
slices.
Cut the
yellow squash and zucchini into 4 pieces lengthwise, and then
slice into 1/2 inch thick pieces.
This bright green dip of sweet peas, parsley, and luscious pistachios is great served with brightly colored vegetables — baby carrots,
sliced red bell peppers, rounds of
yellow squash, and thin wedges of raw sweet potato.
1 large butternut
squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and
sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large
yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long
slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Alternate
slices of eggplant, zucchini,
yellow squash and red bell pepper over the tomato paste mixture and continue to arrange the
slices starting at the outer edge of the dish and working toward the middle.
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
crispy pesto baked zucchini Ingredients about 4 cups thinly
sliced yellow & zucchini
squash 1/2 cup
sliced yellow onion 1/2 cup pesto 1/2 cup plain canned tomato sauce 1/3 cup panko bread crumbs 1/4 cup grated parmesan cheese drizzle of olive oil pesto: Instructions Notes.
Cut the zucchini,
yellow squash, tomato and onion into 1/2 inch thick
slices.
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
In this Garden Fresh Pizza, I used 2 radishes
sliced thin, 1 zucchini, 1
yellow crooked neck
squash, 1 red bell pepper, a sweet onion and for the topping green scallions.
Jackson's big orange -
yellow tomatoes got lots of attention from students, and most of them grabbed a little cup with tomato
slices and a cube of
squash.
1 pound lean sirloin steak 1 teaspoon garlic powder 1/2 teaspoon cayenne 1 1/2 teaspoons sea salt, divided 1 cup quinoa, rinsed 1 teaspoon plus 1 tablespoon olive oil, divided 1 tablespoon fresh lemon juice 1 bunch spinach, ends trimmed and leaves coarsely chopped 1
yellow squash, quartered and
sliced into thin ribbons with a vegetable peeler 1 red bell pepper, chopped
The selection of
yellow squash at our grocery store was pitiful so I bought a bag of
sliced, frozen
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.
Collard greens
Sliced or shredded colorful vegetables: Cabbage Carrots Beets Jicama Red peppers
Yellow peppers Broccoli sprouts Pea shoots Cucumber Avocado Zucchini Summer
squash
2 tablespoons olive oil 1 onion, diced 4 carrots, thinly
sliced 2 celery stalks, thinly
sliced 1 - 2 cloves garlic, minced 1/4 cup parsley, coarsely chopped 1 1/2 tablespoons freshly grated turmeric 1 1/2 tablespoon freshly grated ginger (more if you love ginger) 1
yellow squash, diced 1/2 cup red lentils (For a heartier soup, add 1/4 cup of additional lentils) 4 cups vegetable broth 1 cup filtered water (or broth) 2 medium zucchinis, spiralized * 2 cups spinach or curly kale 1 - 2 lemons, juiced 1 teaspoon sea salt Sea salt & pepper to taste
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...