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Recipes 8/5 & 8/7
Fresh Veggie Salad
1 yellow summer squash
1 green summer squash
1 tromboncino squash (small)
handful of green beans
handful of peas
handful of broccoli
1/2 handful of parsley
1/2 handful of basil
2 sage leaves
2 leaves of cilantro.
1/4 cup of balsamic vinegar
1/4 cup of extra virgin olive oil
Salt, pepper, garlic to taste.
Cut all the veggies up into small chunks.
Keep the green beans and peas separate. Boil water. Once the water is boiling put in the green beans for 2 minutes, at that point, add the peas for one more minute. They’ll be cooked, but just a bit. Immediately put them into cool water and make sure you stop the cooking process.
Mix all the chopped veggies together.
Finely cut up your herbs and add them to the vegetables.
Mix all together.
Add your balsamic vinegar and olive oil to the vegetable/herb mix and stir. (you can add less or more of this mixture…if the veggies seem too dry…add more).
Sprinkle with salt, pepper and garlic to taste.
Let sit for at least 4 hours before eating…12 is better. (From B.O.G. member K. Lapacek)
Cilantro Cucumber Salad
2 large cucumbers, sliced
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon chili powder
¼ teaspoon salt
Peel cucumbers, slice lengthwise into quarters, and cut into 1 inch pieces; place in large bowl. Sprinkle with lime juice, chili powder, and salt; toss. Toss with cilantro. Refrigerate until chilled. (From B.O.G. member L. Gayton)
Easy Potato & Vegetable Pie
3 cups shredded potatoes
1/4 cup chopped onions (optional)
1 beaten egg
1/4 cup grated Parmesan cheese
1-1/2 cups thinly sliced summer squash and/or zucchini
1 small sweet red pepper, coarsely chopped
1 Tbsp. butter or margarine
1 Tbsp. snipped fresh basil
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup diced cooked ham
1/4 cup milk
2 beaten eggs
3 oz. shredded cheddar
Toss together shredded potatoes, the 1 egg, the (optional) onion, and Parmesan cheese. Press into bottom and up sides of a greased 9-inch pie pan. Bake in 400 degree oven for 15 minutes.
Meanwhile, in large skillet, cook squash and sweet red pepper over medium heat for about 5 minutes, stirring occasionally.
Remove from heat. Cool 1 minute. Stir in basil, 1/4 tsp. salt, 1/8 tsp. pepper, and ham. Combine milk and the 2 eggs; add to skillet along with cheese. Pour into pie pan. Bake, uncovered, 15 minutes or until set. (From B.O.G. member B. Weeks)
Zucchini Noodles w/ Peanut Sauce
For the dressing:
1/2 cup natural peanut butter
1/2 cup water
1/4 teaspoon salt
1/4 cup rice wine vinegar
1 tablespoon chopped ginger
1 tablespoon sriracha (less if you’re a spice wuss)
1 tablespoon agave
1 tablespoon tamari or soy sauce
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
Make the dressing:
Place all ingredients in a small blender and blend until smooth. That’s it! Keep sealed and refrigerated until ready to use.
Make the salad:
Slice the zucchini lengthwise, on a mandolin or by hand, into 1/8 inch thick slices. Stack those slices and cut them lenghtwise into long noodley strips. (Or see note above about ribbon noodles.)
Toss the noodles with the dressing, reserving some of the dressing for drizzling. Taste for salt.
Top servings with tomatoes, cucumber, red onion, and peanuts. Drizzle with extra dressing as desired. Finish with fresh herbs and serve! (From www.theppk.com Shared By B.O.G. member S. Schroeder)
Balsamic Glazed Wax Beans
1 Md. Onion (Chopped)
1 Red Pepper (chopped)
1/2 c. Balsamic Vinegar
1/4 c. Water
3 handfuls of wax beans
Salt & Pepper
Add olive oil to pan. Saute Onions and pepper until slightly tender. Add Balsamic Vinegar and cook down slightly before adding wax beans. Add water an wax beans and saute, making sure they are coated with the balsamic glaze. Cook until desired (at least until much of the water has cooked down) (I like them al dente). (From B.O.G. member J. Griffis)