Honey Garlic Chicken and Veggie Kabobs

Ingredients

  • 3 tbsp vegetable oil

  • ⅓ cup honey

  • ⅓ cup soy sauce

  • 3 cloves garlic minced

  • 1 tsp pepper

  • 1 ½ lbs chicken tenders

  • 1 large onion

  • 2 Zucchini or Patty Pan Yellow Squash

  • 2 green bell peppers

  • Eggplant (optional)

  • Sungold Cherry Tomatoes (optional)

  • Skewers wood or metal

Instructions

  • If you are using wood skewers, soak them in water for 5–10 minutes and set aside. This will prevent them from burning while you are grilling the kabobs.

  • In a small bowl, whisk together the oil, honey, soy sauce, garlic, and pepper. Reserve 2 tablespoons of marinade for basting the cooked chicken and vegetables.

  • In a re-sealable plastic bag, place the chicken and marinade – close the bag and make sure the chicken is all coated with the marinade.

  • Refrigerate for 30 minutes to 2 hours.

  • Prepare the vegetables by cutting them into 1-inch squares. Sungold Cherry tomatoes (if using) do not need to be cut. Season with pepper.

  • Once the chicken has marinated, you can assemble the kabobs. Start with onion, then the bell peppers, and finally chicken.

  • Preheat the grill to medium.

  • Assemble the kabobs adding chicken and a mixture of vegetables to each skewer.

  • Place the prepared kabobs on a baking sheet and brush with remaining marinade from the bag.

  • Grill for 15 - 20 minutes or until chicken is no longer pink. Skewers (wood or metal)

  • Remove from grill and place on a platter, brush the reserved marinade over the cooked chicken and vegetables.

Chili Lime Corn on the Cob

Ingredients

  • 6 ears corn on the cob, husks and silk removed

  • ½ cup lime juice

  • 1 tablespoon chili powder

  • 1 pinch salt and ground black pepper to taste

Directions

  • Step 1

    Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Step 2

    Soak husked ears of corn in a bowl of water for 5 to 10 minutes. Mix lime juice, chili powder, salt, and black pepper in a separate bowl.

  • Step 3

    Remove corn from water and grill, turning often, until corn is golden brown on all sides, 3 to 5 minutes per side. Brush ears with seasoned lime juice as you turn the corn.

Recipe from allrecipes

Grilled Kale Avocado Salad

INGREDIENTS

  • 1 head curly green kale

  • 2 tablespoons olive oil

  • salt and pepper for sprinkling

  • 1 avocado sliced in half

  • 1 cup cherry tomatoes halved

CREAMY AVOCADO DRESSING

  • 1 ripe avocado

  • 1/3 cup plain greek yogurt

  • 1 garlic clove minced

  • 1 teaspoon dijon mustard

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 to 1/3 cup olive oil

CRISPY CHICKPEAS (optional)

  • 2 cups cooked chickpeas if canned, drain and rinse

  • 1 to 2 teaspoons olive oil or olive oil spray/mist

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

INSTRUCTIONS

  1. Preheat your grill to the highest setting. Drizzle the kale with a tablespoon of the olive oil and massage it into the leaves. Sprinkle with salt and pepper. Drizzle the avocado with the other tablespoon of olive oil and sprinkle with the salt and pepper.

  2. Place the kale pieces on the grill along with the avocados, cut side down. Grill both for 1 to 2 minutes, until the Kale becomes charred, then flip over for an additional minute. Grill the avocado just until grill marks appear.

  3. Remove both from the grill. Tear the kale leaves from the stems and toss them with the avocado dressing – as much or as little as you’d like! Slice the grilled avocado and add it on top. Cover with the cherry tomatoes, chickpeas, and more dressing if you’d like.

CREAMY AVOCADO DRESSING

  1. Place all ingredients in a food processor or blender and puree until smooth.

CRISPY CHICKPEAS

  1. Preheat oven to 425 degrees F.

  2. Place chickpeas on a paper towel and pay completely dry. Remove any loose skins.

  3. Place on a baking sheet and mist with olive oil or oil of choice. Roll around to coat. Sprinkle with salt and pepper. Make sure chickpeas are in a single layer. Bake for 15 minutes, toss well and flip, then bake for about 15 minutes more. Let cool before using.

Recipe adapted from howsweeteats

Grilled Corn Salad

Ingredients

  • 3 cobs of corn shucked

  • 1 tablespoon olive oil

  • 1 pint cherry tomatoes halved

  • 2 green onions sliced

  • ¼ cup feta cheese crumbled

  • 1 tablespoon fresh basil or parsley, chopped

  • 2 tablespoons olive oil

  • 1 tablespoon white balsamic vinegar or white wine vinegar

  • salt & pepper to taste

  • chives or green onions for garnish

Instructions

  • Preheat grill to medium heat.

  • Brush corn with olive oil and grill over medium heat about 10-12 minutes turning occasionally. Remove from heat and cool completely.

  • Remove corn from the cob and toss all ingredients in a large bowl and let sit 15 minutes before serving.

Recipe from spendwithpennies

Bread and Butter Zucchini Quick Pickles

INGREDIENTS:

  • 14 oz thinly sliced unpeeled zucchini (you want ones that are smaller - about 2-3 inches in diameter)

  • 1 oz halved and thinly sliced yellow onion

  • 1 oz halved and thinly sliced green pepper

  • 1 cup apple cider vinegar

  • 1 cup water

  • 1/3 cup sugar

  • 1 tablespoon salt

  • 2 teaspoons ground turmeric

  • 1/4 teaspoon celery seed

  • 1/4 teaspoon black peppercorns

  • 1/4 teaspoon yellow mustard seeds

INSTRUCTIONS:

  1. Pack the zucchini, onion, and peppers into a clean quart canning jar that has a lid.

  2. Heat the cider vinegar through peppercorns in a medium saucepan over medium heat. Stir and let come to a boil. Reduce heat and stir until the sugar and salt are dissolved.

  3. Pour the hot liquid into the jar covering all the vegetables. Let cool and cover and refrigerate for at least 24 hours before eating.

  4. Enjoy within a few weeks of pickling.

Recipe from savorymomentsblog

Cinnamon Zucchini Cake

Ingredients

  • 2 1/2 Cups Flour

  • 2 cups sugar

  • 1 1/2 teaspoons cinnamon

  • 1 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 cup vegetable oil

  • 4 eggs

  • 2 cups shredded Zucchini

  • 1/2 cup chopped walnuts

Frosting

  • 4oz cream cheese

  • 1/4 butter softened

  • 1 tablespoon milk

  • 1 teaspoon vanilla extract

  • 2 cups powdered sugar

Directions

Heat oven to 350 degrees F

Grease a 9 by 13 inch baking pan

Mix Flour, sugar, salt, baking powder, and baking soda in a mixing bowl

Mix oil, eggs in another bowl until smooth; add dry ingredients and mix well. Add Zucchini; stir until thoroughly combined.

Fold in walnuts if desired

Spread mixture into prepared pan and bake 35-45 minutes or until a toothpick inserted near the center comes clean.

Frosting: Beat all ingredients -except powdered sugar- until smooth. Add powdered sugar and mix well.

Recipe from the book ‘From Asparagus to Zucchini’

Zucchini Cheddar Scones

Ingredients

  • 2 and 1/2 cups + 1 tablespoon all-purpose flour, divided

  • 1/2 teaspoon salt

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 cup granulated sugar

  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces

  • 1 large egg, beaten

  • 1/2 cup (full-fat) sour cream

  • 2/3 cup zucchini, grated and drained

  • 3/4 cup sharp cheddar cheese, grated, divided

Instructions

  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside. In a large bowl mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, and sugar.

  2. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal.

  3. In a small bowl, whisk together the egg and sour cream, then add to flour and butter mixture. In a small bowl combine remaining tablespoon of flour, grated zucchini, and a 1/2 cup of the cheese; toss to coat, then add to the scone mixture; gently fold them into dough with a spatula until combined.

  4. Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Sprinkle the top of each scone with a little of the remaining cheese.

  5. Bake for 22-24 minutes, or until cooked through and the tops are golden brown.

  6. Serve warm!

Notes

Scones are always best eaten the day of, but will keep, in an airtight container for 3 days. Scones may also be frozen for up to 2 months. Place them in a freezer safe bag and press all of the air out. When you're ready to reheat, preheat oven to 300 degrees, place the scones on a baking sheet, and bake until warmed through.

Recipe from bakerbynature

Zoodles aka Zucchini Noodles

  1. Use a veggie spiralizer, a julienne slicer, or a basic veggie peeler to create the shape of noodles you would like. Note: If using a vegetable peeler, peel zucchini lengthwise into long thick slices and then cut into thin strips.

  2. Place zoodles in a colander and sprinkle sea salt over the top, mix.

  3. Let sit for 30 Min. Then squeeze out excess water.

  4. Saute over medium heat with butter for 3-5 minutes until heated through.

Freezing Zoodles:

Follow Steps 1-3. Then Freeze in quart freezer bags. to reheat-add frozen zoodles to boiling water for 2-4 minutes or until heated through and strain.

Ratatouille

INGREDIENTS

  • 1 Large Eggplant (or sub more Zucchini/ Yellow Squash), sliced

  • 1 Large Zucchini, sliced

  • 1 Large Yellow Squash, sliced

  • 1 Large Onion, diced

  • 1 Green Pepper, diced

  • 2-3 cloves of garlic, minced

  • 3 Roma Tomatoes

  • 1 tbsp Olive Oil

  • 14.5 oz can Tomato Sauce

  • Italian Seasoning

  • 1/2 tsp dried Basil or 2 Tablespoons Fresh Basil, finely chopped

  • 1 tsp Salt + More to taste

  • Black Pepper to taste

  • Grated Parmesan, for topping

DIRECTIONS

  • Preheat oven to 350 degrees Fahrenheit.

  • Sauté onion and green pepper until tender.

  • Add minced garlic and sauté 2 more minutes.

  • Mix in tomato sauce with basil, and salt.

  • Transfer tomato sauce/onion/pepper mixture to a baking dish with at least 2-3″ sides. Spread over baking dish evenly.

  • Begin layering vegetables flat over top of the tomato sauce in a circular pattern, alternating each vegetable as you go. Once the tomato sauce is completely covered with the beautifully colored vegetables, drizzle olive oil on top and sprinkle with Italian seasoning, salt and black pepper to taste.

  • Cover with tin foil and bake for 40 minutes

  • Remove foil and bake for an additional 20 minutes, until vegetables are tender and tomato sauce is bubbling.

Caprese Eggplant Steaks

INGREDIENTS

2 large eggplants

2 tbsp. 

extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 c. cherry tomatoes, quartered

1 c. mini mozzarella balls, quartered

1/4 c. packed basil, torn into pieces

Balsamic glaze, for drizzling 

Crushed red pepper flakes (optional)

DIRECTIONS

  1. Preheat grill over medium-high heat. Slice eggplants lengthwise ½" thick into long “steaks.” Brush with oil and season with salt and pepper on both sides. 

  2. Place eggplants on grill and cook until tender, but not falling apart, about 2 to 3 minutes per side. Place on a serving platter. 

  3. Top eggplants with tomatoes, mozzarella balls, and basil. Drizzle with balsamic glaze and top with a pinch of red pepper flakes, if desired.

Recipe from delish.com

Patty Pan Squash Fritters

INGREDIENTS

  • oil (for frying)

  • 2 eggs

  • 1⁄2 cup milk

  • 1 1⁄2 - 2 cups shredded patty pan squash

  • 1 teaspoon vegetable oil

  • 1 cup flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

DIRECTIONS

  • Before shredding, cut out the stem of the squash, but there's no need to peel it.

  • If the squash is large, more than 4 inches across, you may wish to cut out the bigger seeds.

  • Preheat about 1/2 inch oil over medium-high heat in a deep skillet.

  • Beat the eggs, milk and oil into the squash in a large bowl, then add the flour, baking powder and salt and mix until combined with a few strokes.

  • Drop tablespoons of batter into hot oil-- in a big skillet, you can cook up to 8 at a time.

  • Cook until brown, turn with a spatula and cook the other side until brown.

  • Drain on newspaper or other suitable draining surface.

  • Serve with horseradish sauce, ketchup or whatever catches your fancy.

Recipe from food.com

New Potato and Fennel Bake with Parmesean

  • 1.5 lbs New potatoes

  • 2 Fennel bulbs with leaves , roughly chopped

  • a pinch of ground nutmeg

  • 6 Tbs olive oil 

  • salt and freshly ground pepper

  • about 1/4 cup of freshly grated Parmesan

How to make this:

  • Preheat the oven to350F

  • Wash the potatoes and cut in half leaving the skin on

  • cut the fennel bulbs into thick slices

  • place the vegetables in a bowl and add the oil, nutmeg, salt, pepper and fennel leaves and toss to coat

  • Place in a shallow oven proof dish and bake for 45 – 60  minutes until golden brown

  • remove and sprinkle over the cheese and few freshly chopped fennel leaves

Recipe adapted from drizzleanddip

Curry Chicken Salad with Celery

INGREDIENTS

  • 2 cups shredded chicken

  • 3/4 cup celery, chopped

  • 1/4 –1/3  cup raisins

  • 1/4 cup red onion, chopped

  • 1/4 cup avocado or olive oil mayonnaise

  • 1/2 Tablespoon curry powder

  • 1 teaspoon apple cider vinegar

  • 1/4 teaspoon ground pepper

  • 1/8– 1/4 teaspoon sea salt

  • 2 Tablespoons cashews (optional)

INSTRUCTIONS

  1. In a large bowl, stir together mayo, apple cider vinegar, curry powder, pepper and salt.

  2. Add shredded chicken, celery, raisins and red onion to the bowl. Stir until well combined.

  3. Taste and adjust seasonings, if needed.

  4. Serve on bread as a sandwich, in lettuce wraps or over a bed of greens.

Recipe from eatingbirdfood

Chickpea Carrot Celery Salad

INGREDIENTS

FOR THE SALAD:

  • 1 Whole Celery, thinly sliced, no leaves

  • 1 15 ounce Can Chickpeas, rinsed and drained

  • 2 Large Carrots, shredded

  • 2 Ears of Corn, kernels removed from the cob

  • 1/2 Green Pepper, diced small 

  • 1/2 Small Red Onion, diced small 

  • 1/2 Cup Fresh Parsley, chopped 

SALAD DRESSING:

  • 1/3 Cup Extra Virgin Olive Oil

  • 2 Tablespoons Dijon Mustard

  • 2 Tablespoons Pure Maple Syrup

  • 2 Tablespoons Red Wine Vinegar 

  • 1/2 Lemon, juiced

  • Salt and Pepper to taste 

INSTRUCTIONS

  1. In a large bowl, add all of the salad ingredients. Toss to evenly combined the ingredients.

  2. In a small bowl, whisk together the olive oil, mustard, maple syrup, red wine vinegar, lemon juice, salt and pepper. Whisk until the dressing is emulsified.

  3. Pour the dressing over the salad and toss together. Taste and add any additional salt and pepper.

  4. Serve right away or refrigerate until ready to serve.

Recipe adapted from thymeandlove


Fermented Cucumber Pickles

Here’s what you’ll need:

  • fresh cucumbers

  • filtered water

  • salt 

  • onions

  • spices (dill, pepper, garlic, etc.)

  • jar or crock

  • crock weight

  • *optional – grape leaves 

Directions

Rinse your cucumbers and remove any that are bruised or damaged. If you’re making a large crock and can fit them in whole they’re ready to go. If not slice your cucumbers however you desire. Spears and slice both work fine.

Mix your cucumbers, onion slices, and spices and pack them into your jar or crock leaving an inch or so of head space.

Don’t worry that the recipe isn’t specific. It doesn’t matter! Unlike canning you can mess around with ingredients without making your food unsafe. If you’re not sure what spices you’d like small batches are wonderful for trying different combinations.

In a quart jar mix 1 1/2 TBS salt and water until the salt is dissolved and pour over your cucumbers. Repeat this process as needed until they’re completely covered.

Place some sort of weight over your cucumbers to hold them under the water. You can purchase a crock weight, use a plate, or use a clean rock. In my mini batch pictured above I washed a small rock and used it.

If desired you can also layer clean grape leaves over the top of your cucumbers before weighing them down. The grape leaves help keep the air away from your cucumbers and the tannins in them help the cucumbers stay crisp.

If you’re using a jar you can now lightly put the lid on. Don’t screw it down tight. If gases can’t escape your jar will explode. If using a crock you can lay a clean towel or cloth over it. Let your pickles ferment for 2-3 days on the counter.

Once they’ve fermented they can be moved to cold storage like a refrigerator or root cellar and they’ll last for months!

Recipe from southernexposure

Fermented Spicy Carrots and Jalepenos

INGREDIENTS  

  • 4 cups Carrots peeled and diced on the diagonal

  • 8 Jalapeños sliced

  • 1 White Onion sliced

  • 4 Garlic peeled and smashed, 2 for each jar

  • 1 tbsp Oregano fresh, rough chopped

Brine

  • 4-6 tbsp Salt Himalayan or sea salt, do not used iodized salt

  • 2 quarts Filtered Water 6 cups

Equipment

  • 2 32 ounce Wide Mouth Mason Jars

INSTRUCTIONS 

  • Layer carrots, peppers, onions and oregano in wide-mouth jars. Press them down so they are packed tight. 

  • Pour over brine. Leave about an inch of space at the top of the jar. 

  • I drop in pickle pebbles to weight the veggies down. The weight is optional cut the veggies should stay under the brine. The weight makes sure this happens. 

  • Cover the jars. Use airlock lids or fermentation lids designed for wide mouth jars. Airlock lids will reduce the fermentation smell in your kitchen. If you leave the tops on tight, you should burp them daily to release the pressure. 

  • Ferment at room temperature for a minimum of  7-14 days. Taste the brine to make sure you like the flavor.

  • When the carrots are the flavor that you like, seal them with a tight lid and store in the refrigerator. 

Recipe from foodologygeek

Maple Roasted Beets and Carrots

Ingredients

  • 5 large carrots peeled & sliced

  • 4 medium beets peeled & diced

  • 2 tablespoons olive oil

  • Salt & pepper to taste

  • 2 tablespoons butter

  • 3 tablespoons pure maple syrup

Instructions

  1. Preheat oven to 425F and move the rack to the middle position.

  2. Cut the beets and carrots into pieces that are roughly the same size, and place the pieces on a large baking sheet.

  3. Drizzle the olive oil onto the beets and carrots and add salt & pepper. Toss until they're coated. Spread them out in an even layer. 

  4. Roast for about 15 minutes, or until they veggies are tender-crisp (this will vary depending how big the pieces are). 

  5. Take the baking sheet out of the oven and add the butter and maple syrup directly to the baking sheet. Let the butter melt then toss it again until everything is coated. 

  6. Return the baking sheet to the oven for another 5 minutes. 

  7. Serve immediately. 

Recipe from salt and lavender

Beet Cucumber Feta Salad

Ingredients

  • 1 tablespoon lemon juice

  • 1/2 teaspoon kosher salt

  • 3 tablespoons extra-virgin olive oil

  • 2 cups roasted or canned beets cut into roughly 1/2" pieces (about 2 large beets)

  • 1 medium cucumber seeded, halved, and thinly sliced

  • 4 oz. feta cheese crumbled

  • 1/4 cup fresh dill roughly chopped

Instructions

  • To make the dressing: In a small bowl or measuring cup, whisk the lemon juice (1 tablespoon) and kosher salt (1/2 teaspoon) together until the salt is dissolved. Drizzle the extra-virgin olive oil (3 tablespoons) gradually, whisking as you go, in order to incorporate all the ingredients completely.

  • Place the sliced beets in a large bowl. Add half the dressing to the bowl and mix together. Let sit while you prep the remaining ingredients.

  • Just before serving, add the cucumber, feta cheese, fresh dill and remaining dressing to the bowl and toss together.

Recipe from bowlofdelicious

Instant Pot Zucchini Lasagna

30 minute Recipe!

Ingredients

  • 1 zucchini, sliced thin

  • 1 cup of spaghetti sauce (with or without meat)

  • 1 cup of cottage cheese

  • 1/2 - 1 cup of grated mozzarella cheese

Instructions

  1. Dollop 1-2 TBSP of spaghetti sauce onto the bottom of your pan.

  2. Begin making layers of zucchini slices, then cottage cheese, then spaghetti sauce.

  3. When you have made 2-3 layers of everything, sprinkle the amount of cheese you would like on top.

  4. Cover loosely with aluminum foil so not to get water in the lasagna.

  5. Pour one cup of water in the bottom of your Instant Pot.

  6. Place wire rack in the bottom of the Instant Pot.

  7. Place covered zucchini lasagna on top of the wire rack.

  8. Twist Instant Pot lid on top.

  9. Set to Manual, making sure it's on high pressure. Adjust time to 20 minutes.

  10. Once it beeps, you are good to go! Wait until it beeps again, let the Instant Pot naturally release, use a potholder to remove and watch out for the steam and enjoy!

Recipe from gingercasa

Strawberry Cucumber Salad

Ingredients

2 Tablespoons plain yogurt

4 teaspoons apple cider vinegar

1 Tablespoon honey or brown sugar

1⁄4 teaspoon onion powder

1⁄4 teaspoon prepared mustard

1⁄4 teaspoon salt

1 Tablespoon lemon juice

1 1⁄2 teaspoons oil

3⁄4 teaspoon poppy seeds (optional)

2 cups strawberries, sliced

2 1⁄2 cups cucumber, sliced thinly into rounds

Directions

1. In a small bowl, combine yogurt, vinegar, honey, onion powder, mustard, salt, lemon juice, oil and poppy seeds (if using). Mix well.
2. Gently mix the dressing with the strawberries and cucumbers until evenly coated.

Recipe from foodhero