Perhaps I should mind my own business: but I would love to see more people eating vegetables for a main course. Everyone knows it is important to eat a lot of vegetables–the issue is learning how to prepare them in a way that feels satisfying. I made this for dinner tonight and it was very tasty–I’m still stuffed!
Hearty Vegetables Over Green Beans
Green and yellow summer squash, thickly sliced
Lasagna Sauce (recipe below)
Saute green beans in olive oil, salt and a little water for a few minutes–set aside
Saute rest of ingredients-leave some basil aside
Cook over low heat until squash is fork tender
Serve over green beans with fresh cut basil on top
Layer tomato sauce, slices of summer squash, pesto, goat cheese, basil and sliced tomato. Top with olive oil and a dash of salt. Bake at 350 for 30 minutes.
I hope this recipe inspires your wild and crazy vegetable adventures!-Julie
Last week our farm box newsletter suggested cutting zucchini lengthwise and use them in lieu of noodles for lasagna. It sounded like a perfect fit for a gluten-free recipe. While there are gluten-free noodles available-I’d much rather eat a vegetable.
When you go gluten-free you learn quickly that what you lack in textures and consistency you need to supplement with flavor and high quality ingredients. For this recipe I used our farm box zucchini (if you have the means get one!) and excellent tomato sauce. I’m not one to endorse a product but the Mario Batali pasta sauce is really exceptional. I added the ground turkey because like many other gluten-free intolerants I tend to be low in iron. You can use any cheese, or none at all, but I chose the goat cheese because I tend to stomach it better than other cheeses. And it paired well with the turkey.
To make this vegetarian or vegan I’d suggest adding some hearty chopped vegetables.
Two zucchini sliced lengthwise
Goat cheese, 6 oz. crumpled
1/2 pound ground turkey
One jar pasta sauce
One tomato, sliced
Brown and break-up turkey. Add tomato sauce and cook about 15 minutes.
Slice zucchini lengthwise.
Layer sauce, zucchini & cheese.
Top with sauce, tomato slices, olive oil and basil.
Bake @ 350 for 40 minutes. Cover with foil and let it sit another 20 minutes. This dish is best the next day when all the flavors come together and the texture solidifies.
Cauliflower pizza crust is the type of recipe concept that brings many food bloggers together: the Weight Watchers, the Low Carbs, Atkins folks, Gluten-Free peeps, the No Grains and the Low Grains. We are not so different after all. And when it comes to making a delicious pizza crust out of cauliflower…yes we can!
I was so excited to get a head of cauliflower in my farm box yesterday so I could try this out. My daughter went from “that sounds gross” to “that looks delicious” very quickly. Due to the crazy weather in California our farms cauliflower heads are quite teeny at this time. So this turned out to be a small pizza and my husband was shut out. Well next time.
When perusing different recipes online I did not see any using almond flour which I think makes it easier to form a crust. The addition of fresh green garlic added enormous flavor, if you can’t find green garlic chives would be a good substitute. I’m not going to use exact measurements because it depends how big your cauliflower head is.
First chop a head of cauliflower into crumbly pieces (mainly the head and a bit of the stem).
Microwave dry in a small bowl for about 5 minutes. It will be brownish and there will be shrinkage. Mix with egg, salt, cheese and finely chopped green garlic. I also mixed in 1/4 cup almond flour (not almond meal). Add enough to form into a crust.
Grease a pie pan with olive oil (a lot) and form a “crust”. (I’m using real quotes and air quotes when I say crust.)
Bake @ 10-15 minutes. You will know when it’s done when you start to smell it and it’s bubbly. Remove from oven and let cool.
Brush with olive oil then add tomato sauce, cheese and toppings of your choice and put back in oven until cheese melts.
This dish is my version of my Grandma Shirley Schure’s famous stewed chicken. An intuitive cook herself-my Grandma’s beloved recipes are still in heavy rotation in my family. I’d like to think she would have approved of my updates.
The flavor of this sauce is out of this world as it is built layer by layer and the chicken just falls from the bone. I hope you enjoy my family recipe!
Three whole chicken legs, cut in half
One large onion, chopped
One bell pepper, chopped
Bunch of fresh parsley, wrapped tightly in cheese cloth
One cup pasta sauce
Lots of small potatoes
Two cloves crushed garlic
Basil, paprika and salt to taste
Butter and olive oil
Cook onions in the butter and olive oil. Don’t skimp on the butter. Meanwhile, dry the chicken and add the spices (except parsley) to chicken. Brown chicken in batches turning frequently.
Put all the chicken back in pot and add rest of ingredients, except bell pepper.
Cook covered on low heat for 1/2 hour.
Give it a big stir, then add bell pepper. Cook another 20-30 minutes uncovered. Serve garnished with fresh parsley.
Chicken soup can be very easy to make and this one is a great example. You can make this recipe in stages throughout the day and the longer it sits the better. This dish was inspired by the Passover Chicken Soup recipe from the Kim Kushner Cuisine Blog. I made mine differently than hers-but you may want to check out her version and her other simple and delish looking recipes. I have never used this method for soup making and I will surely be trying it again in different ways.
Two whole chicken legs, cut in half
One sweet potato, peeled & chopped
One large onion, peeled and quartered
Bunch of dill (wrapped tightly in cheesecloth)
Two cloves garlic, peeled
Two small potatoes, peeled & chopped
Four cups water
Salt to taste
Put into pot in this order:
Dill & Salt
Bring to a boil, then cover and simmer for 40 minutes. Remove chicken and dill then puree soup (keep it chunky). Remove chicken from bones and put bones back to soup. Simmer uncovered for 30 minutes. Add chicken back in (remove bones) and serve.
*Recipe freezes very well and can be doubled easily*