Carmelized Fennel, Leek & Onion Gratin (Dairy Free)

Ingredients

  • 2 tbsp olive oil/coconut oil

  • 3 leeks thinly sliced

  • 2 white onions thinly sliced

  • 2 small fennel thinly sliced

  • 2 cloves garlic crushed

  • 1/4 tsp salt

  • 1/2 cup cashews soaked in boiling water for 10 minutes

  • 3/4 cup almond milk

  • 1 tbsp dijon mustard

  • 1/2 tsp pepper

  • 2 tbsp nutritional yeast (sub for 1/4 cup parmesan)

  • 1 cup vegetable/chicken stock

  • 1 tsp fresh thyme

Instructions

  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)

  • In a high speed blender add the drained cashews and almond milk and blend until completely smooth. Pour the mixture into a pot and add in the mustard, pepper, nutritional yeast (or parmesan) and stock. Leave to simmer for 5 minutes or so until the liquid begins to thicken. It should coat the back of a spoon. Stir in 1 tsp fresh thyme 

  • In a cast iron skillet heat the oil on medium heat and then add in the leeks, onion, fennel and garlic. Sprinkle with salt and leave to cook for 10 minutes, until they become soft, slightly caramelized and golden in color. 

  • Pour the cashew cream into the skillet and stir through so that it coats all of the vegetables. Transfer the skillet to the oven and bake for 20 minutes until bubbly and golden on top. 

  • Before serving sprinkle with fresh chopped parsley or thyme.

Recipe from everylastbite

Kale Potato and Sausage Soup

INGREDIENTS

  • 1 lb mild Italian sausage w/out casing

  • 1 1/2 tbsp vegetable oil

  • 1 small onion — , diced

  • 2 garlic cloves — , minced

  • 1/2 tsp dried oregano

  • 1/4 tsp red pepper flakes — (optional)

  • salt and black pepper to taste — ( I usually use 1 tsp salt and 1/4 tsp black pepper)

  • 1 lb small new potatoes or red potatoes — , diced

  • 6 cups chicken broth — (alternatively use water and chicken bullion)

  • 1 bunch of kale — , washed and chopped

  • 1/4 cup heavy cream — (optional, I sometimes omit it to reduce the calories in the soup)

INSTRUCTIONS

  1. In a deep pot, heat oil over medium heat.

  2. Add sausage. Cook for 5 minutes, until brown, stirring frequently to crumble it while it cooks.

  3. Add onion and garlic, stir to combine. Add oregano, red pepper flakes, salt and pepper. Cook for 3-4 minutes, stirring frequently.

  4. Add chicken stock and bring soup to a boil. Add potatoes. Cook for 10-15 minutes, until potatoes are fully cooked.

  5. Add kale and cook for 2 more minutes, then add cream. Stir.

  6. Add more salt and pepper if needed.

  7. Serve hot.

Recipe adapted from cookinglsl



Roasted tomato Sauce

Ingredients

  • tomatoes
    NOTE: Roma works best but you can use slicer tomatoes as well. If you are using slicer tomatoes, after cutting, gently squeeze out moisture before adding to roasting pan.

  • garlic

  • onion

  • olive oil

  • balsamic vinegar

  • salt and pepper

  • basil

  • oregano

Instructions

    1. Halve your tomatoes and place them in a large roasting pan

    2. Add garlic (I use a whole head, bruised and halved)

    3. Add 1 medium onion, quartered

    4. Sprinkle liberally with [sea] salt, pepper, drizzle with olive oil and balsamic vinegar. Don’t skimp on these.

    5. Use your hands to toss. Roaste in the oven for 45 minutes or so at 400.

    6. Transfer the tomatoes to a large bowl using a slotted spoon. Make sure to get all the tomatoes, onions, and garlic

    7. Add a lot of oregano and basil (fresh or dried, to your taste)

    8. Blend until smooth

Recipe adapted from thefreerangelife

Homemade Creamy Tomato Soup

Ingredients

  • 2 medium leeks

  • 1 1/2 tablespoon olive oil

  • 2 medium onions thinly sliced

  • 2.5 pounds tomatoes

  • sea salt

  • fresh ground black pepper

  • 4 cups vegetable broth

  • 1/2 cup heavy cream

  • 2 Tablespoons finely chopped fresh basil

Instructions

  • Trim off the dark green sections from the leeks. Halve the pale green and white sections lengthwise. Rinse under cold running water, pat dry, and cut crosswise into thin pieces.

  • In a large soup pot over low heat, warm the olive oil. Add the leeks & onions and cook, stirring, for 10 minutes.

  • Meanwhile, bring a pot of water to a boil over high heat. Cut a small X in the stem end of each tomato. Drop the tomatoes into the boiling water and blanch them for about 1 minute. Using a slotted spoon, transfer them to a pot of cold water to cool. When cool enough to handle, remove and discard the skin from the tomatoes, remove the core, and coarsely chop the flesh.

  • Add the tomatoes to the stockpot, season with salt and pepper, and cook for 5 minutes. Turn the heat to high, add the vegetable broth, and bring to a boil. Turn the heat to low and simmer for 30 minutes.

  • Using a food processor, blender or immersion blender, puree the soup until smooth. Be careful, soup is hot! Return the soup to the pot, add the heavy cream and simmer over low heat for about 15 minutes. If the soup is too thin or watery, simmer for about 10 more minutes until slightly thickened. Taste and adjust the seasoning, adding more salt and pepper if needed. Add Basil near the end of cooking.

  • Serve into bowls, adding croutons, Parmesan cheese and basil on top if preferred.

Recipe adapted from brooklynfarmgirl

Bruschetta

Ingredients

For the topping

  • 4 Large tomatoes or 8 tomatoes 

  • 2 tbsp red onion, finely chopped (optional)

  • 3 tbsp extra virgin olive oil

  • ½-¾ tsp salt (cooking salt/kosher salt)

  • ½ tsp dried oregano

  • 10-12 basil leaves

For the bruschetta

  • 1 crusty Italian loaf or baguette 

  • ¼ cup extra virgin olive oil

  • 2 cloves garlic

To serve

  • extra virgin oilve oil

  • salt

  • fresh basil

Instructions

For the topping

  • Dice the tomatoes

  • Place the tomatoes in a non-metallic bowl.

  • Add in the finely chopped onion (if using), then drizzle over the olive oil. Stir to combine.2 tbsp finely chopped red onion

  • Season the mixture with salt, oregano, and then tear in the basil leaves. Give the mixture a final good stir and set the mixture in the refrigerator for a minimum of 15 minutes but for up to 2 hours

For the bruschetta

  • Cut the bread loaf into slices

  • Brush each side of bread with the oil, then either broil/grill or use a griddle pan until the bread is crispy and golden. This will take around 3-4 minutes a side.

  • Alternatively, you can bake the slices on a rack in the oven (450°F /230°C) for 6-7 minutes. Keep an eye on it, as it can go from underdone to burnt very quickly.

  • While the bread is still warm, take the garlic clove and rub it over the crispy bread. Repeat with all the slices.

To serve

  • Arrange your warm bread on a plate and then drizzle each slice with a little extra virgin olive oil.

  • Remove your tomato topping from the fridge, taste, and add more salt if needed. Pile a spoonful of the tomato topping onto each bruschetta and serve immediately.

Recipe adapted from sprinkleandsprouts.com

Stuffed Pepper Casserole

Ingredients

  • 1 pound ground beef

  • 2 cloves garlic minced

  • 1/2 cup chopped onion

  • 2 large green peppers chopped

  • 4 kale leaves, stems removed, chopped finely

  • 14 oz diced tomatoes, or 2 medium-large tomatoes diced

  • 8 oz tomato sauce

  • 1/2 cup beef broth

  • 1/2 cup long grain rice uncooked

  • 3 teaspoons Worcestershire sauce

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 cup shredded mozzarella cheese

Instructions

  • In a skillet, add your garlic and ground beef and cook until browned. Transfer your beef and garlic into a casserole baking dish.

  • Add the rest of the ingredients except the mozzarella cheese. Stir to combine.

  • Cover with aluminum foil and bake at 350 degrees for 75 minutes, or until rice is soft. Take out of the oven, sprinkle mozzarella cheese on top and bake 5 minutes more. Serve and enjoy!

Recipe adapted from brooklynfarmgirl

Sungold Tomato Salad with Corn, Summer Squash and Onion

Ingredients 

  • 2 medium onions (use new onions if you can find them)

  • 5 tablespoons olive oil, divided

  • Salt

  • 1 yellow summer squash

  • 2 small ears corn, blanched

  • 1 scallion, finely chopped

  • 2 cups Sungold tomatoes (or other small, sweet tomatoes)

  • Coarsely ground black pepper

  • 2 teaspoons sherry vinegar

  • 1 teaspoon honey

  • 10 large basil leaves

Directions

  1. Heat the oven to 400 degrees F. Peel and slice the onions into 1/2-inch rings, and then arrange them on a rimmed baking sheet. Drizzle the onions with 2 tablespoons of the olive oil, sprinkle generously with salt, and smush everything around to coat the onions on both sides. Roast them for about 40 minutes, flipping them over halfway through, until they're brown and soft. Let the onions cool and then roughly chop them. Set aside.

  2. Dice the squash (aim for 1/4 inch) and put it in a large bowl; you should have about a cup. Strip the kernels from the ears of corn and add them to the bowl with the squash. Finely chop the scallion and add to the bowl. Halve the tomatoes (or quarter them if they're bigger than a cherry) and add them to the bowl. Add the chopped roasted onions, a tablespoon of olive oil and a few pinches of salt and pepper. Stir everything together gently.

  3. In a small bowl, whisk the vinegar with the honey; whisk in the remaining 2 tablespoons of olive oil and some more salt and pepper. Stir about two-thirds of the dressing into the salad, taste, adding more if you like. Roughly chop the basil, stir it into the salad and serve. This salad travels well and is still good the next day; I recommend eating it within 24 hours.

Recipe from food52

Sungold Tomato Salsa

INGREDIENTS

  • 4 cups sun gold tomatoes, or red cherry tomatoes

  • 1/2 cup diced red onion

  • 1/4–1/2 clove of garlic

  • 1 large or 2 small bell peppers, roughly chopped with white ribs attached (I used both red & orange)

  • 1 heaping cup of cilantro leaves, plus their thin stems from the top of the bunch

  • juice of 1 lemon or lime

  • 1/2 tsp cumin

  • 1/2 tsp coarse salt, plus more to taste

  • 1/4 tsp red pepper flakes (or less depending on preference)

  • drizzle of extra virgin olive oil

INSTRUCTIONS

  1. Add all of the ingredients into a food processor. Pulse a few times until the texture is roughly smooth. Give it a taste, and add more salt or lemon juice as needed. Sometimes, I’ll throw in more cilantro when in the mood. Adjust to your liking.

  2. Working over a large bowl, strain the salsa reserving the liquid. Transfer the liquid into a small ziplock bag and freeze for future use (use as a base for rice, grains, soups etc.)

  3. To finish, drizzle your salsa with olive oil, to taste. Serve right away, or portion into snack size ziplock bags and freeze.

  4. Note: after defrosting, strain the salsa if necessary, depending on use. Salsa (with chips) is best enjoyed on the same day that it is made.

Recipe from theclevercarrot

Pasta with Sungold Tomatoes

INGREDIENTS

  • 4 Tbsp. extra-virgin olive oil, divided

  • 8 oz. Sun Gold or cherry tomatoes

  • 2 garlic cloves, thinly sliced

  • 1/4 tsp. crushed red pepper flakes

  • Kosher salt

  • 6 oz. capellini, spaghetti, or bucatini

  • 3/4 cup finely grated Pecorino or Parmesan

  • 8 medium fresh basil leaves, torn into pieces

  • Toasted breadcrumbs (for garnish; optional) (click for recipe)

RECIPE PREPARATION

  • Heat 3 Tbsp. oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.

  • Meanwhile, bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.

  • Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired.

Recipe from bonappetit.com

Sungold Caprese Salad

INGREDIENTS

  • 2 cups chopped Kale

  • 1 cup Sungold tomatoes, halved

  • 1/2 cup fresh mozzarella pearls

  • 1/4 cup fresh basil leaves, torn

  • 1/4 cup toasted pine nuts

  • 3 tablespoons oil (I use avocado oil)

  • pinch of kosher salt

  • drizzle of balsamic glaze to taste

INSTRUCTIONS

  1. Arrange greens on a platter, and top with Sungold tomatoes, fresh mozzarella, basil, and *pine nuts.

  2. Drizzle avocado oil over the salad, and sprinkle with salt.

  3. Add a drizzle of balsamic glaze just before serving.  Tastes best at room temperature.

NOTES

*To toast pine nuts, place them in a dry pan over medium-high heat.  Cook, stirring often until they are golden brown (about 3-4 minutes).  Watch closely so they don’t burn.

Recipe adapted from lovelylittlekitchen

Sungold Tomato Jam

Ingredients 

  • 4 pounds sungold tomatoes

  • 3/4 cup lemon juice

  • 2 tablespoons apple cider vinegar

  • 3/4 cup brown sugar

  • 2 cups granulated sugar

  • 2 teaspoons ground cinnamon

  • 2 teaspoons ground nutmeg

Directions

  1. In a food processor or blender, blend the tomatoes until mostly smooth.

  2. Mix the tomato puree with the rest of the ingredients in a large stockpot. Heat over medium-high heat and bring to a boil. Reduce the heat and allow to simmer for about an hour, or until the preserves will mound on the back of a spoon without sliding off. Use an immersion blender to smooth out the preserves. Savvy Tip: If you don’t have an immersion blender, you can process the preserves in batches in a food processor or blender. Alternatively, don’t blend the preserves any further, and enjoy the more chunky preserves.

  3. While the preserves cook, prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.

  4. When the preserves are almost done, move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.

  5. Fill the jars with preserves up to ¼” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring.

  6. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 15 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.

Recipe from food52

Cowboy Caviar Dip

INGREDIENTS

  • 1/2 cup olive oil

  • 1/8 cup sugar

  • 1 lime (juiced)

  • 1/4 cup white wine vinegar

  • 1/4 tsp garlic powder or 1 garlic clove minced

  • 1 tsp salt

  • 2 tomatoes (seeded and diced)

  • 1 15 oz can black eyed peas (drained and rinsed)

  • 1 15 oz can black beans (drained and rinsed)

  • 1 1/2 cups sweet corn

  • 1/2 cup red onion or green onion(diced)

  • 1/2 cup green bell pepper (diced)

  • 1 jalapeno (diced)

  • 1/2 cup cilantro (chopped, optional)

INSTRUCTIONS

  1. In a large bowl, whisk together the olive oil, sugar, lime juice, white wine vinegar, 1/4 tsp garlic powder and salt.

  2. Add remaining ingredients. Stir to mix.

  3. Sitr in cilantro. Cover and chill until ready to serve.\

Recipe from thecabindiary

Instant Pot Turmeric Lentil Leek and Potato Soup

Ingredients

  • 6-7 medium potatoes peeled and cut into 2-inch cubes

  • 1 leek white part only, finely chopped

  • 3/4 cup red lentils well rinsed and drained

  • 5 sprigs fresh thyme

  • 1 bay leaf

  • ½ teaspoon allspice or ¼ teaspoon cumin + ¼ teaspoon cinnamon

  • ½ teaspoon turmeric powder

  • 1 vegetable stock cube or use broth instead of water

  • 4-5 cups water

  • 1/2 cup coconut milk

  • 1 tablespoon olive oil or coconut/vegetable oil

  • Salt to taste

  • 1 tablespoon nutritional yeast optional, reduce salt if using nutritional yeast

  • Fresh herbs like parsley or microgreens for garnish

Instructions

  • Set the pressure cooker on the saute/browning setting.

  • Add the oil and allow to heat for about 10 seconds.

  • Add the leeks and saute for about 2 minutes.

  • Add in the rest of the ingredients.

  • Cancel the saute/browning setting.

  • Press the soup setting and adjust the time to 8 minutes. (Or set the pressure cooker on medium pressure/temperature for 8 minutes).

  • Place the lid on and close.

  • Make sure the valve is in the closed position.

  • Press start.

  • Once the cooking time is up, let the pressure cooker stand for about 10 minutes then release the pressure valve. Wait until all the steam has escaped, and then carefully open the lid, shielding yourself from the steam.

  • You may mash the potatoes with a potato masher if you wish.

  • Stir in the nutritional yeast if using.

  • Ladle in bowls, garnish with parsley or microgreens and serve.

Recipe from veganlovlie

Pico de Gallo

INGREDIENTS

  • 1 cup finely chopped onion or green onion (about 1 small onion)

  • 1-2 jalapeños ribs and seeds removed, finely chopped

  • ¼ cup lime juice

  • ¾ teaspoon fine sea salt, more to taste

  • 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped

  • ½ cup finely chopped fresh cilantro (about 1 bunch)

INSTRUCTIONS

  1. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

  2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.

  3. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

Recipe from cookieandkate

Vegetarian Stuffed Peppers

Ingredients

  • 1 1/2 cups Uncooked white rice

  • 1 Onion, diced

  • 1 13.5 oz can diced tomatoes, or 1 1/2 cups diced fresh tomatoes

  • 2 1/2 cups Vegetable broth

  • 1 bunch Green onions

  • 2 tbsp Taco seasoning

  • 1 13.5 oz can black beans, rinsed and drained

  • 1 cup fresh or frozen corn

  • 3 Large bell peppers, cut in half and seeds removed

  • 1 cup Pepper jack, Mozzarella or Parmesan cheese, grated

  • Cilantro

Method

In a large skillet stir together rice, , onion, tomatoes, green onions, vegetable broth and taco seasoning. Stir and bring to a simmer. Cover and cook on low for 20 minutes. Once cooked add in black beans and corn and fluff with a fork.

Preheat oven to 400°F. Cut red bell peppers in half length wise and remove seeds and membrane. Fill peppers with prepared rice mixture (pack in there!) and top with grated cheese. Arrange stuffed peppers in a large baking dish or oven proof skillet, cover and bake for 30 minutes on center rack. Remove cover and bake for another 10 minutes. Top with fresh cilantro and serve. Enjoy!

Recipe from themodernproper

Spicy & Cheesy Vegan Kale Chips

Ingredients

  • 1 large bunch kale

  • 1/4 cup avocado oil or olive oil

  • 2 tbsp nutritional yeast

  • 1 tbsp lemon juice

  • 1/2 tsp cayenne pepper

  • 1/4 cup raw pumpkin seeds or sunflower seeds

  • 1 jalapeno, seeded and quartered

  • salt and pepper to taste

Instructions

  • Preheat oven to 350F

  • Combine all of the ingredients, except the kale, salt and pepper into a blender, magic bullet or food processor. This is a small volume so use the smallest option for a container that you have. 

  • Blend the dressing up with a few pulses, don't over blend. It is ok that the seeds stay a bit under blended. Set aside.

  • Remove the kale from the stems, ripping it into bite size pieces. It will shrink dramatically so err on the larger vs smaller size. Place kale pieces into a large bowl.

  • Pour the dressing over the kale and combine. You want to make sure every piece of kale is covered. I use gloves and get right in there and basically massage the dressing into the kale. This step is important if you don't want burnt pieces. 

  • Lay the kale pieces out on a parchment lined pan. You will likely need 2. The kale can touch, but you do want only a single layer. 

  • Sprinkle lightly with salt and pepper

  • Transfer the kale into the oven and bake for 15 -20 minutes.Rotate the pan after 10 minutes. Keep a really close eye in the last couple of minutes, things can go to burnt real quick. Every oven is different so you may need a couple minutes less or a couple minutes more to get them crunchy, but not burnt. 

  • Remove from oven and transfer to paper towel to cool. This also allows any excess oil to come off the chips. 

  • Once fully cool, transfer to air tight container for up to 3 days.

Recipe from mealplanaddict

Garlic Parmesan Kale Chips

Ingredients

  • 2 bunches fresh kale

  • 5-6 cloves garlic , minced

  • sea salt , to taste

  • 3 teaspoons olive oil

  • 1/4 cup freshly grated parmesan cheese

Instructions

  • Remove large stems from kale. Chop into chunks and wash well.Dry really well with salad spinner or pat dry with paper towel. This will make all the difference in allowing the kale to bake up crispy, instead of "steaming" because of water droplets.

  • Place kale in a large bowl. Toss with olive oil, sea salt, and garlic. 

  • Lay flat on a large baking sheet. For best results, don't overcrowd the baking sheet. (Make these in two batches if necessary).

  • Bake at 300 degrees F for 10 minutes, then rotate the pan and bake for an additional 10-15 minutes or until crisp. Allow to cool for a few minutes on the baking sheet, then sprinkle with parmesan cheese.

  • Serve warm or store in an airtight container to save.

Recipe from tastesbetterfromscratch

Coconut Curry Summer Squash Soup

INGREDIENTS  

  • 1 tablespoon extra virgin olive oil

  • 1 yellow onion chopped

  • 1 clove garlic minced

  • 1 teaspoon curry powder*

  • 1 1/2 lbs. summer squash ends trimmed and cut into 1" pieces*

  • 4 cups vegetable stock

  • 1 cup full fat coconut milk

  • 1/2 lime

  • Salt and pepper to taste

  • Chopped fresh basil for serving

INSTRUCTIONS 

  • Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and saute 5 minutes or until translucent.

  • Add the garlic and curry powder, and cook 30 seconds.

  • Stir in the squash and cook 2 minutes longer.

  • Add the stock and coconut milk and bring to a boil.

  • Once boiling, reduce heat to medium low and simmer 10-15 minutes or until the squash is tender. Remove from heat.

  • Puree the soup with an emersion blender or in a blender or food processor until smooth. Pour the soup back into the pot and stir in the lime juice and adjust the seasoning as necessary. If you'd like a creamier soup, add more coconut milk as desired.

  • Serve the soup drizzled with a bit of coconut milk, chopped fresh basil, and extra lime wedges if desired. Enjoy!

Recipe from flavorthemoments

Fried Patty Pan Squash with Sour Cream Sauce

Ingredients

  • 2-3 patty pan squash sliced 1/2 inch thick

  • salt pepper to taste

  • 1/4 cup flour or more if needed

  • 1/2 cup sour cream

  • 2 cloves garlic minced

  • 2 green onions chopped

  • 1 handful basil chopped

  • 2-3 tablespoons vegetable oil

Instructions

  1. Lightly salt and pepper each piece of squash and dredge on both sides in flour.

  2. Heat oil over medium heat in a pan and cook squash in single layer for a few minutes on each side until lightly browned.

  3. In a small bowl combine sour cream, garlic, basil and green onion. Mix,

  4. Serve squash topped with sour cream mixture.

Recipe from avocadopesto

Stuffed Patty Pan Squash (Vegetarian)

INGREDIENTS

  • 6 patty pan squash,or Zucchini Sliced in half

  • 2 C roughly chopped kale

  • 1 Tbsp olive oil

  • ⅓ C low-sodium chicken broth or vegetable broth

  • 2 C corn, fresh or frozen

  • ½ C diced white onion

  • 1 Tbsp minced garlic

  • ½ tsp salt

  • ⅛ tsp black pepper

  • 1 C Feta or Parmesan cheese plus more for garnishing

  • ¼ C fresh chopped basil

  • cooking spray

INSTRUCTIONS

  1. Preheat your oven to 350º F. Chop the kale and place it in a pan with the olive oil and vegetable broth and cook over medium-high heat until all of the liquid is absorbed (about 8 minutes). Once cooked, set aside.

  2. While the kale is cooking, prep the pattypan squash by cutting the stems off the top and the bottom, removing as little of the flesh of the squash as possible. Then scoop out the seedy center of each squash, leaving a "cup" to place your stuffing into.

  3. To prepare your stuffing, mix together your kale, corn, white onion, garlic, salt, pepper and 1 C of Feta or Parmesan cheese in a bowl.

  4. Lightly grease a large casserole dish with olive oil or cooking spray and evenly place your pattypan in the dish, cup side up. To stuff the pattypan squash, squeeze together a ball of stuffing in your hands (as if you are making a snowball), and place it into one pattypan cup. The balls will be approximately the size of a medium ice cream scoop. Continue doing this until all of the pattypans are filled.

  5. Bake at 350º F for 35-45 minutes. Cooking for a shorter amount of time will yield a firmer squash and cooking for 45 minutes with result in a softer squash.

  6. Once cooked, remove the pattypans from the oven and sprinkle them with cheese and basil.

Recipe adapted from simpleseasonal