Zucchini Tomato Bake
Makes 6 servings
Ingredients
- 1 cup zucchini sliced
- 1 cup yellow squash sliced
- 2 cups tomatoes sliced
- 2 tablespoons basil fresh, chopped
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Preheat oven to 350 and spray a pie dish or 8×8 baking dish with oil Slice the tomato and squash into 1/4 inch thick slices.
Layer the squash and tomato in a pattern, side by side until the pan is full.
Whisk together chopped basil, olive oil, salt, pepper and Parmesan cheese. Pour it over vegetable mixture until covered.
Bake at 350 for 20-25 minutes until vegetables are slightly tender. If you like your vegetables cooked well, keep the dish in the oven for an extra 5-10 minutes.
Optional: Top with additional parmesan and optional hot pepper flakes
Recipe from The Clean Eating Couple
Rainbow Summer Rolls
Makes 5 servings
Ingredients
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1 recipe 5-Ingredient Spicy Chile-Garlic Tofu
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2 to 4 ounces uncooked cellophane “glass” noodles (optional)
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1 red bell pepper, cored, seeded, and cut into matchsticks
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1 large carrot, peeled and cut into matchsticks
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1 cucumber, cut into matchsticks
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6 scallions, ends trimmed and cut into matchsticks
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1 cup shredded purple cabbage (about ¼ small head of cabbage)
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1 large ripe mango, peeled and cut cut into matchsticks
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½ cup loosely packed cilantro, stemmed
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½ cup loosely packed Thai basil, stemmed (optional)
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¼ cup loosely packed mint, stemmed (optional)
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2 tablespoons black sesame seeds (optional)
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20 round spring roll wrappers (“skins”)
Sweet Chile-Garlic Dipping Sauce -
3 tablespoons chile-garlic sauce or Sriracha
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3 tablespoons pure maple syrup
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2 to 3 tablespoons rice vinegar, to taste
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2 tablespoons reduced-sodium tamari
Instructions
Start by preparing the Chile-Garlic Tofu. Then, soak or cook the cellophane noodles according to package instructions (if using).
Place the sliced veggies, fruit, herbs, and seeds within reach.
Fill a wide and shallow bowl or large sauté pan with hot, but not boiling, water. Slide one of the spring roll wrappers into the hot water and soak for 10 seconds, or until softened. Transfer to the prepared work surface.
Fill the bottom third of the rice paper round with two pieces of chile-garlic tofu, a small mound of cellophane noodles (if using) and a few strips of red bell pepper, carrot, cucumber, scallion, purple cabbage, and mango (if using).
Top with a little bit of cilantro, Thai basil (if using), and mint (if using). Sprinkle with a pinch of the black sesame seeds (if using).
Carefully fold in the sides of the rice paper wrapper, then tightly roll it forward until closed and sealed (it should resemble a tiny burrito).
Transfer to a serving platter and cover with a damp paper towel.
Repeat with each spring roll wrapper.
For the Sweet Chile-Garlic Dipping Sauce
In a small serving bowl, whisk together all ingredients until emulsified. Keep refrigerated until serving.
Serve the rolls chilled alongside the dipping sauce.
Recipe from Blissful Basil
Tangerine, Beet & Carrot Salad
Makes 4 servings
Ingredients
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For the salad:
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4 small tangerines, sliced horizontally into discs
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4 cups baby arugula, packed
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2 small beets, cooked and cut into wedges
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1 large or, 2 small carrots, shredded
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2-3 oz. herbed goat cheese, crumbled
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¼ cup toasted hazelnuts (or pistachios), chopped
For the Dressing: -
⅓ cups extra virgin olive oil
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1 TBSP. red wine vinegar
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1 ½ TBSP. pomegranate molasses
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½ tsp. sea salt
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¼ tsp. freshly ground pepper
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1 tsp. Dijon mustard
Instructions
Scrub the beets well and cook them whole in plenty of hot water for about 20 minutes, or, until fork-tender. Add the stems and the leaves during the last 5-10 minutes of cooking. Remove the stems and leaves and reserve them for another recipe (see note, below) and cut the beets into small wedges.
Prepare the rest of the salad ingredients. Shred the carrots, crumble the goat cheese and toast some hazelnuts. Set them all aside.
Pour the olive oil and the rest of the ingredients for the dressing into a small jar with a lid. Shake the jar well until everything is thoroughly emulsified.
Take a deep salad bowl and spread the arugula on the bottom and sides, then top with some of the tangerine discs. Top off with more arugula. Arrange the beets in the center of the salad and the shredded carrots around the beets. Place a few more tangerine discs in the center and then crumble the goat cheese all over the salad. Lastly, sprinkle the chopped hazelnuts over the entire salad.
Shake the salad dressing one more time and drizzle it over the salad. Taste and adjust the seasoning if needed. Place the bowl in the middle of the table and have everyone help themselves, perhaps with some more dressing on the side.
Recipe from Marilena’s Kitchen