Ginger Miso Zuchinni Soup

screen-shot-2017-01-07-at-7-04-30-pmIngredients

  • 1/2 tsp olive oil
  • 1 tsp minced garlic
  • 1 zucchini
  • 1 box Ginger Miso Broth
  • 1 cup sliced mushrooms
  • Salt and pepper to taste

Instructions

  1. In a soup pot, heat olive oil
  2. Add minced garlic, and saute for 1 minute
  3. Add ginger miso broth
  4. Spiralize the zucchini
  5. Add zucchini noodles (“zoodles”) to the ginger miso broth along with mushrooms.
  6. Bring to a boil, then turn down and let simmer 5 minutes.
  7. Season with salt and pepper to your personal taste
  8. Serve and Enjoy
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CHICKEN SAUSAGE VEGETABLE SAUTE

Ingredients

1 (12 oz) pkg al fresco Sundried Tomato Chicken Sausage

2 tbsp Extra Virgin Olive Oil

2 tsp garlic, cloves, fresh minced

1 (1 ½ cups) yellow bell pepper,seeded and cut into 2″-3″ strips

1 cup sweet onion, thinly sliced

1 cup zucchini,fresh, sliced ¼” thick

1 cup mushrooms, fresh, pces/slices

1 tsp Italian seasoning

¼ tsp black pepper, ground

2 tbsp Balsamic Vinegar

1 cup basmati white rice, long grain, cooked according to package instructions

Instructions
  • Heat olive oil in a large, heavy nonstick skillet over medium heat.
  • Add sausage and grill until browned. Remove from skillet, slice ¼” thick and set aside.
  • Add bell pepper, onion and garlic, sauté for 3-4 minutes.
  • Add zucchini, mushrooms, Italian seasoning and black pepper.
  • Sauté only until crisp.
  • Add sliced sausage to skillet, sauté for 2 minutes.
  • Remove from heat, add vinegar and toss to coat all ingredients.
  • Serve sautéed veggies over basmati rice.

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ROSEMARY BALSAMIC GRILLED VEGETABLES AND POLENTA

6 oz. Drew’s All-Natural Rosemary Balsamic Salad Dressing & 10 Minute Marinade

1 cup yellow corn meal

3 cups water

2 tablespoons olive oil

1 tablespoon fresh garlic, chopped

1 eggplant, peeled & sliced into 1/4″ rounds

1 each medium zucchini and summer squash, sliced in 1/4″ rounds

4 medium portobello mushrooms, stemmed and quartered

2 tomatoes, cut into wedges

2 onions, sliced into 1/2″ rings

Salt and pepper, to taste

In a sauce pan bring to a simmer the water with garlic and 2 tablespoons of olive oil. Slowly whisk the corn meal. Add salt and pepper to taste. Cook on low for about 10 minutes, until thickened and leaves the sides of the pan. Spread to 1/4″ thin on a cookie sheet and chill.

Slice the vegetables as outlined above and toss in a bowl with dressing. Set aside fpr 5-30 minutes while you preheat your grill. Slice you polenta into long triangles and grill until lightly crisp. Grill the vegetables until tender, top with little more dressing and serve with the polenta.

 

TOMATO, SQUASH, AND FETA GRATIN

  • 6 oz zucchini sliced 1/4″ on long bias
  • 6 oz yellow squash sliced 1/’8′ on long bias
  • 2 scallions chopped
  • 1 1/2 tsp. minced garlic
  • 1 1/2 tsp. oregano
  • 2 oz feta cheese, crumbled (I used reduced fat feta cheese)
  • 12 oz tomatoes cut in half then sliced 1/4″thick crosswise (If you use Roma tomatoes, you don’t need to cut again)
  • 2 tsp. olive oil
  • salt & pepper to taste

Lightly oil 6″ diameter corning ware or pyrex dish

Toss zucchini with salt & pepper. Toss yellow squash with salt & pepper. In a bowl mix scallions, garlic, oregano, & feta.

 Lay zucchini slices in pan slightly overlapping like shingles. Sprinkle with salt & pepper. Top with a layer of tomatoes slightly overlapping. Sprinkle on half of the scallion mix. Top with a layer of yellow squash & another of tomatoes sprinkling each with salt & pepper. Top with remaining scallion mix then drizzle with olive oil.

Bake for 30 min at 400 degrees or until top is slightly browned. Allow to sit for 10 min then cut into wedges & serve. 4 servings.

Here’s the part where I come clean: I didn’t follow the recipe exactly because I was lazy. I didn’t weigh the squash, tomatoes, etc….I can tell you that I used approximately 1.5 zucchinis, 2 yellow squash zucchinis, about 3 Roma tomatoes, 1 big clove of garlic, and 1 1/2 green onions. Then I mixed the olive oil with the garlic, oregano, salt and pepper. I alternated the vegetables in the pan, drizzled the oil-garlic-oregano on top and sprinkled it all with the green onions and feta. My way seemed much easier (maybe it’s not). And it was simply amazing. I’m going to continue to eat my vegetables this way….

PASTA PRIMAVERA WITH LEMONY BREADCRUMBS

This light Italian pasta can be made using just about any crisp, green vegetables you find at farmers’ markets, such as green beans, peas, and young courgettes/zucchini.

4 tablespoons light olive oil

2 cups fresh white breadcrumbs

1 tablespoon  finely grated lemon zest

1 tablespoon fresh thyme leaves

1/2 cup finely grated Parmesan cheese

1 cup peas (frozen or freshly shelled)

2/3 cup green beans

1 brunch of baby asparagus, sliced

2 small courgettes/zucchini, cut into strips

2 garlic cloves, chopped

2 ripe tomatoes, skinned, deseeded and chopped

14 oz. spaghetti or tagliatelle

sea salt and freshly ground black pepper

Heat half the oil in a frying pan over medium heat. Add the breadcrumbs, lemon zest and thyme and cook for 4 to 5 minutes, stirring constantly, shaking the pan so that the breadcrumbs turn an even, golden color. Add 1 tablespoon of the Parmesan cheese and stir to combine. Remove for the pan and set aside until needed. Bring a large saucepan of water to a boil and add the peas, beans, asparagus and courgettes/zucchini. Return the water to a boil, then cook for 2 minutes until tender and drain well. Heat the remaining oil in a large frying pan over high heat, add the garlic and cook for just a few seconds to flavor the oil. Add the tomatoes and cook for 1 minute until softened. Return the blanched vegetables to the pan with tomatoes, cook for 1 to 2 minutes and cover to keep warm.

Bring a large saucepan of water to a boil, add plenty salt and return to a boil. Cook the pasta of your choice according to the package instructions. Drain the pasta and return it to the warm pan. Add vegetable and tomato mixture and half of the breadcrumbs and stir to combine. Season with salt and pepper to taste. Divide the pasta between warmed serving plates, sprinkle wit the remaining breadcrumbs and serve immediately, topped with the rest of Parmesan cheese.

Makes 4 servings.