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Zucchini Stuffed with Tempeh and Gruyère
The stuffing for the Zucchini Stuffed with Tempeh and Gruyère can be made ahead and reheated. Dice the red pepper, crumble the tempeh, and shred the Gruyère while the onions and mushrooms are cooking.
Zucchini with Lemon and Mint
Zucchini with Lemon and Mint June, 2007 Serves 6 / Light and tangy, this meza recipe is extremely easy to make and bursts with the flavor of its fresh ingredients. Prep Time: 5 Minutes Cooking Time: 10 Minutes 1 pound organic zucchini, sliced into 1/4-inch-thick disks2 tablespoons extra-virgin olive oil1/3 cup fresh-squeezed lemon juiceSea salt to taste1 teaspoon sugar 1 bunch fresh mint 1. Saut zucchini
Zucchini and Garlic Soup
Zucchini and Garlic Soup June, 2007 Serves 6 / Serve this light soup hot or cold with croutons or fresh bread. It's a great way to use up abundant summer zucchini. 2 tablespoons olive oil2 cups sliced leek (3 small-medium leeks, white and light green parts only)3 1/2 cups chopped zucchini (1 pound)1/2 cup sliced garlic (about 1 full head)5 cups water1 low-sodium vegetable bouillon cube1 teaspoon sea
Zucchini Boats
Zucchini Boats March, 2003 Serves 4-6 / These neat little vessels, adapted from a recipe in Mollie Katzen's Vegetable Heaven (Hyperion, 1997), are tender and moist, with a pungent, crunchy topa good way to attract hesitant young children to the concept of a vegetable dish. Let the kids sprinkle on the cheese and these may interest them even more. 1 tablespoon butter2 teaspoons minced garlic4 small
Zucchini Salad with Lemon and Mint
Zucchini Salad with Lemon and Mint September, 2002 Serves 4 / Serve this simple, delicious salad as part of a picnic or other alfresco meal. White onion retains a firmer texture, but you could certainly use yellow or red onions, too. It's very important to use a flavorful olive oil in this recipe. 1-1/2 pounds zucchini, cut crosswise into 2-inch lengths4 tablespoons fragrant extra-virgin olive oil1
Zucchini & Hominy Soup
Zucchini & Hominy Soup Serves 8 This is a vegetarian version of posole, a dish traditionally containing pork made by Pueblo Indians and Hispanics for feast days and special celebrations. Prep Time: 10 minutes Cooking Time: 1 hour 2 tablespoons olive oil 1 onion, diced 3 cloves garlic, minced 4 zucchini, sliced 1 cup peeled and chopped mild green chile peppers 6 cups vegetable broth 4 cups cooked yellow
Zucchini Cornsticks
Zucchini Cornsticks Yields 1 dozen cornsticks Southern-style cornbread is usually made with immunosuppressive white sugar. Here, it's naturally sweetened with unfiltered apple juice. Prep Time: 20 minutes Cooking Time: 25 minutes 1 1/2 cups whole wheat pastry or spelt flour 1 1/2 cups finely ground cornmeal 1/2 teaspoon sea salt 2 teaspoons chili powder 1 teaspoon dried dill or 1 tablespoon minced
Radicchio and Zucchini with Parmesan
Beautiful ruby-and-white radicchio often appears as a color accent in salads. Look for firm, deeply colored, cabbage-shaped heads with tight leaves. RadicchioÂ’s kicky spice pairs well with other strong tastes. Enjoy this sweet-pungent dish alongside grilled lamb, beef, or chicken.
Cherry Tomato Marinara with Zucchini “Noodles”
This delicious, easy marinara sauce takes less than a minute to make; use it as you would any marinara. Prep tip: If possible, use a spiral slicer
Roasted Red Potatoes with Zucchini and Basil
Roasted Red Potatoes with Zucchini and Basil December, 2004 Serves 6 / Instead of relying on french friestypically loaded with trans fatstry this flavorful potato dish that uses a drizzle of monounsaturated olive oil for roasting. 5 small red potatoes (about 12 ounces)Cooking spray1 yellow bell pepper (about 3 ounces)1 tablespoon olive oil1 tablespoon lemon juice1/2 teaspoon freshly ground pepper2
Corn-Zucchini Salad
Corn-Zucchini Salad May, 2005 Serves 68 / Take advantage of incomparably sweet fresh corn and zucchini, widely available at this time of year. Cook more than you think youll need for one evening and serve this salad the next day. 6 ears cooked corn, kernels removed from cob (about 4 cups kernels 2 small zucchini, thinly sliced 2 bunches scallions, thinly sliced (white parts only) 1/2 red bell pepper,
Classy Raw Cuisine
Imagine eating decadent cobbler, spicy tacos, and lusciously fresh tomato marinara and losing weight in the bargain. Learn to prepare raw foods and this indulgent health will become reality. What is raw food? Simply put, it means meals made with fresh, whole, organic fruits, vegetables, nuts, and seeds that have not been heated above 104 degrees.
Sensational Soy
Barbecued Tempeh Wraps Serves 4 / Prep tip: Grilling imparts an added smoky flavor, but if you don't have a grill, it isn't essential to this recipe. cup barbecue sauce cup water 8 ounces three-grain tempeh, cut crosswise into -inch strips 8 6-inch corn tortillas 1 cup fresh or frozen and thawed corn kernels 6 radishes, sliced (about 10 ounces) 1 cup sliced red onion Avocado slices and lime wedges,
Skillet Brown Rice Fusilli with Lamb, Zucchini, and Feta
Serves 6 / Prep tips: Cooking pasta in limited liquid in a large, deep skillet avoids bringing a huge pot of water to boil; plus, the pasta absorbs flavor and releases starch that thickens the sauce. This technique works especially well with brown rice pasta, found in the gluten-free aisle of many markets
Szechwan Ratatouille
Szechwan Ratatouille Serves 4 Ratatouille, a traditional Mediterranean dish made with eggplant and zucchini, takes a spicy departure from the classic with the addition of Chinese spices. Prep Time: 15 to 20 minutes Cooking Time: 15 to 20 minutes 2 teaspoons vegetable oil 1 teaspoon sesame oil 1 onion, diced 6 cloves garlic, minced 1 tablespoon gingerroot, grated 2 cups zucchini, sliced 2 cups button
Mediterranean Ratatouille
Mediterranean Ratatouille Serves 8 Enjoy the last of summer's bounty with this hearty French vegetable stew made with eggplant and zucchini. Ratatouille can be served as an entree over polenta, rice or pasta. Recycle leftovers into lasagna. Or pile it on a pizza and top with grated mozzarella-style soy cheese. Prep Time: 20 minutes Cooking Time: 35 to 40 minutes 1 tablespoon olive oil 2 large onions,
Raw lasagna
With all these fresh, colorful ingredients like zucchini, tomatoes, and baby spinach, this “rawsagna” looks as beautiful as it tastes.
White Bean Chili
White Bean Chili December, 2005 Serves 1, with leftovers / This pull-from-the-pantry dish is perfect when you want a fast, hearty meal. If you prefer, use your favorite boxed cornbread mix; just add the grated zucchini and corn kernels to the batter before baking. 1 6- to 8-inch zucchini, halved 1 cup frozen corn kernels, thawed 8 ounces lean ground beef, turkey, or meatless crumbles 1/2 cup coarsely
Grilled Ratatouille with Shrimp
Grilled Ratatouille with Shrimp July, 2005 Serves 6 / Shrimp adds protein to make this a well-rounded dish for lunch or dinner. Zucchini and eggplant provide fiber, potassium, and great flavor, while onion adds quercetin, and bell pepper contributes vitamin C. If you use wooden skewers, be sure to soak them in water for 30 minutes prior to threading on the food. 1 pound medium shrimp, peeled and deveined
Autumn Harvest Minestrone
Autumn Harvest Minestrone October, 2004 Serves 8 / This hearty recipe incorporates falls wonderful root vegetables, but you can also make it in the spring or summer with asparagus, green beans, fresh peas, and tomatoes. 4 carrots, peeled and chopped into 1-inch pieces4 small new potatoes, chopped into 1-inch pieces (about 2 cups)2 leeks, chopped (white and light green parts)1 medium onion, chopped2
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