August 8th

"We donated 63 lb. of beautiful fresh veggies to the food bank today."
Barb

thanks Andrea for the timely Zucchini contributions!!

"We were talking about zucchini today and below is a recipe for a creamy zucchini soup!

I am going to try it today!

I also added some cauliflower and lots of herbs! "    Andrea

 





Creamy Zucchini Soup

 2 tablespoons butter or ghee (coconut oil will work, too)

 2 large zucchini, chopped

 ½ medium red onion, chopped

 2 cloves of garlic, minced

 1 teaspoon sea salt

 2 cups canned full fat coconut milk (organic, BPA & Guar Gum free)

 1 cup vegetable stock (homemade preferred) 

 2 lemons, freshly juiced (I love Meyers, but any lemon will do)

 fresh ground black pepper to taste
fresh herbs, finely chopped (such as basil, tarragon, cilantro,  etc.)




 In a skillet, sauté butter, onion, and garlic over medium-high heat. Cook until fragrant and  tender, about 5 minutes. Add zucchini and sea salt to ½ cup of vegetable stock. Sauté until soft,  about 5 minutes. Let cool.




 In a blender (immersion or regular blender), combine all remaining ingredients and blend until  smooth. Add more salt, pepper, and/or lemon juice as needed and





some other zucchini recipes.....


Stuffed Zucchini Boats

6 large zucchini
1-1/2 cup organic tomato sauce 
1 cup tomatoes, chopped
¼ cup mushrooms, chopped
2 tablespoons onion, finely chopped 
6 basil leaves, chopped
sea salt, to taste
fresh ground pepper, to taste

Preheat oven to 400 degrees. Chop off zucchini ends and then cut each in half lengthwise. Next, gently scoop out the seeds with a spoon to create a place to put the stuffing. Compost the seedy center, or add to a soup or smoothie.

Line a baking sheet with natural parchment paper, and place prepped zucchini halves, with flesh facing up. Mix remaining ingredients in a bowl and stuff each zucchini boat.
Bake for 15 minutes or until tender. Serve and enjoy.
  
 Zucchini Ribbon Salad


This is a new twist on spiralized zucchini. The thin slices are fun and make the salad pretty. 

Salad:
3 large zucchini
1/2 cup walnuts, chopped (almonds will work, too)
2 green onions, chopped
1/3 cup flat-leaf parsley, chopped
Dressing:
3 tablespoons extra virgin olive oil
zest of 1 lemon
1 lemon, freshly juiced
1/2 teaspoon sea salt
fresh ground black pepper, to taste

Preheat a large pan over medium heat. Add the walnuts and toast, stirring often, until fragrant and lightly browned, about 2-3 minutes. Be careful not to burn them. Set walnuts aside to cool.

Chop off ends of each zucchini, and shave the zucchini into a large bowl using a vegetable peeler, creating long strips. Compost the seedy center, or add to a soup or smoothie.

In a small bowl, combine olive oil, lemon zest, lemon juice, sea salt, and black pepper. Whisk, then pour over salad and toss.

Chop walnuts. Toss into salad with green onions and parsley. If you can find edible flowers, sprinkle them over the top before serving for a nice addition.​​​​​​​