Ingredients:

3 medium zucchini and/or yellow summer squash, halved lengthwise

2 T. minced garlic, divided

1 T. canola oil

1 T. finely chopped scallions

3 T. fresh lime juice

2 T. fish sauce (or tamari)

2 T. honey

2 T. finely chopped fresh cilantro

Salt

Black pepper

Method:

Place zucchini in a large bowl. Add 1 tablespoon garlic, the oil and scallions. Toss to coat.

For vinaigrette: In a small bowl, whisk together lime juice, fish sauce, honey, cilantro and the remaining 1 tablespoon garlic.

Place zucchini, skin sides down, on grill rack. Grill, uncovered, over high heat until moderately charred, 7 to 8 minutes. Move zucchini to a cooler part of the grill if it starts to burn.

Flip zucchini; cook until charred and softened but still retaining a little firmness, 3 to 4 minutes more. (Zucchini should not be limp or mushy.) Toss zucchini in vinaigrette to coat. Season with salt and pepper to taste.

Servings: 6

Recipe adapted from: midwestliving.com

Ingredients:

5 c. kale or mixture of kale and arugula, chiffonade

¼ c. thinly sliced scallion

1 peach, sliced thin or matchsticks

handful of radishes, sliced thin

½ c. walnuts

¼ c. golden raisins

sesame seeds, to garnish (optional)

dried dill, to garnish (optional)

Dressing

¼ c. white balsamic vinegar

1 T. honey, more to taste

1 t. salt, to taste

Method:

Place salad ingredients in a large bowl.

Combine dressing ingredients, pour over, toss to coat well and serve.

Servings: 4

Recipe adapted from: kosher.com

Ingredients:

1½ c. all-purpose flour

½ c. whole-wheat or whole-wheat pastry flour (or use all-purpose)

1 t. baking powder

½ t. baking soda

½ t. sea salt

½ c. granulated sugar

2 large eggs

¼ c. plus 2 T. neutral vegetable oil, plus more for the pan

½ c. whole-milk plain yogurt

2 c. shredded vegetables (just one or any combination of beets, carrots, summer squash, or zucchini)

Method:

Arrange a rack in the middle of the oven and heat oven to 350°F. Generously coat a 9" x 5" loaf pan with vegetable oil; set aside.

Whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl.

Ina separate large bowl, whisk sugar and eggs together until pale and shiny, about 2 minutes. Whisk in oil and yogurt. With a rubber spatula, fold in flour mixture until just combined. Fold in vegetables, stirring just enough to distribute vegetables evenly throughout.

Scrape batter into prepared loaf pan. Gently tap pan on the counter three times to dislodge any bubbles. Bake until top is golden-brown, bread is pulling away from the sides, and a tester inserted in the center comes out with just a few crumbs attached, 60 to 70 minutes.

Cool in the pan 20 minutes. Transfer to a wire rack to cool completely before slicing.

Storage: The bread will keep well wrapped in aluminum foil at room temperature for 3 days.

Yield: 1 loaf

Recipe adapted from: thekitchn.com

Ingredients:

Vinaigrette:

Finely grated zest of 1 orange

¾ t. ground cumin

½ t. ground coriander

¼ t. cayenne pepper

2 T. honey

1 T. granulated sugar

⅓ c. white wine vinegar

⅓ c. extra-virgin olive oil

Kosher salt

Salad:

1 very small head cabbage (about 1 LB), quartered, cored and sliced very thinly

2 large carrots, peeled and grated

6 to 8 red radishes, sliced thin

½ c. lightly packed chopped fresh cilantro

Method:

To make vinaigrette: Combine orange zest, cumin, coriander, cayenne, honey, sugar, vinegar, and oil with ¾ teaspoon kosher salt and whisk until emulsified. Adjust seasoning to taste if needed with additional salt and or cayenne pepper; set aside.

To make salad: Combine cabbage, carrots, radishes and cilantro in large mixing bowl and toss to combine. Drizzle with dressing and toss to coat cabbage mixture evenly. Serve or refrigerate for up to 48 hours.

Servings: 8

Recipe adapted from: recipes.oregonlive.com

Ingredients:

2 LB lean ground turkey (may sub ground chicken, beef or bison)

2 c. shredded zucchini, loosely packed

2 t. dried Italian Seasoning

2 t. garlic powder

1 t. onion powder

½ t. crushed red pepper flakes

1 t. sea salt

½ t. black pepper

Method:

Preheat oven to 400ºF. Line a large baking sheet with parchment. Set aside.

Spread shredded zucchini out on one half of a double layer of paper towel, top with another double layer of paper towel or fold the paper towel over the zucchini and press down with hands to absorb moisture from the zucchini.

Combine all ingredients in a bowl and mix with spoon or clean hands. Form into 28 golf ball-sized meatballs (about 1.5 oz. each) and place on the baking sheet.

Bake for 18-20 minutes or until meatballs are cooked through and insides are no longer pink.

Serve as is or toss with your favorite marinara sauce. 

Tips for Freezing:

Without sauce: place the cooled meatballs on a baking sheet spaced out so that they aren’t touching. Place baking sheet in the freezer. Once the meatballs are frozen, transfer them to an airtight container and freeze for up to 3 months. You can remove exactly the number of meatballs you want for heating and serving.

With sauce: if freezing meatballs in a sauce, allow them to cool and once cooled to room temperature, transfer meatballs and sauce to an airtight container. Freeze for up to 3 months. When ready to serve, heat in the microwave from frozen or thaw them in the fridge overnight or just enough to remove from the container to heat in a covered pan on the stove.

Servings: 7

Recipe adapted from therealfooddieticians.com

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