Recipe Recap: All Things Veggie Kinda Post…

So recapping my top recipe finds over the past few weeks, as it has been a while! The internet is absolutely inundated with recipes from all over, but one of my favourite databases that I’ve recently used is Healthyaperture.com. This platform was created by registered dietitians exposing what’s healthy out there and making my life easier, searching for specific recipes tailored to my clients. Here are my top 3 recipe finds via healthyaperture.com, which were quite popular on the page! Bon Appétit! 

Grilled Summer Squash Boats by healthyseasonalrecipes.com   

Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 1 green bell pepper, diced
• ½ cup chopped onion
• ½ teaspoon salt, divided, plus more to taste
• ¼ teaspoon freshly ground pepper
• 1 cup quartered cherry tomatoes
• ¼ cup chopped basil or cilantro
• 4 medium yellow summer squash
• 4 ounces shredded Cabot Alpine Cheddar or sharp cheddar

1. Preheat grill for indirect heat on one side. For gas grill with two burners, use only one burner on high. For three burner grill use two on medium- high. For charcoal grill, when coals are ready rake them to one side.

2. While grill heats, heat two teaspoons oil in a medium skillet over medium-high heat. Add pepper, onion, ¼ teaspoon salt and pepper and cook, stirring often until the vegetables are softened and starting to brown, about 5 minutes. Remove the skillet from the heat and stir in tomatoes and basil or cilantro.

3. While the vegetables are cooking, prepare the squash. Cut squash in half lengthwise. Hollow them out slightly using a Parisian scoop, a teaspoon or apple corer. Brush the remaining 2 teaspoons oil over the squash. Sprinkle the remaining ½ teaspoon salt over the squash.

4. The grill should be about 350 degrees F. inside with the lid closed. Grill squash cut-side-down on the hot side of the grill until starting to soften and they have grill marks, 5 to 8 minutes. Flip them over onto the other side of the grill without heat under them, so they are cut-side up. Divide the filling among them. Top with the cheddar, dividing evenly. Cover the grill and let cook until the squash is completely tender and the cheese is melted, about 15 to 18 minutes. Season with more salt if desired.

Summer Fresh Vegetable Lasagne by Simplehealthykitchen.com   

Ingredients (Serves 6-8)

• 8 large lasagna noodles
• 1 pint cherry tomatoes, cut in half
• 1 medium (or 2 small) zucchini, sliced into ” half moons”
• 1 yellow squash, sliced into “half-moons”
• 8 asparagus spears
• 8-12 fresh fava beans (optional)
• ½ cup of corn ( fresh or canned)
• 1 cup ricotta cheese
• 4 tbsp prepared pesto
• ¼ cup fresh basil, chopped
• ¼ cup Parmesan cheese, shaved or grated
• olive oil, for drizzling
• salt and pepper, to taste

1. Cook lasagna noodles according to package directions. Drain, cool slightly. Brush each side of noodle with olive oil so they don’t stick together. Set aside.

2. Combine ricotta cheese and pesto in a small bowl, set aside.

3. Heat grill pan or grill to medium-high. In a medium bowl (or ziplock bag) drizzle cut zucchini, yellow squash, tomatoes and asparagus with olive oil to coat. Grill until vegetables are tender and grill marks are visible.Asparagus may take a little longer than other vegetable to cook. Cut asparagus into bite size pieces. Set vegetables aside.

4. If using fresh corn, cut corn off the cob and heat in a microwave safe bowl covered with plastic wrap until tender. Approx. 15-20 sec., set aside.

5. Shell fava beans by breaking the pod near the stem and pulling the string that runs down the middle of the pod. Beans are easily removed with your finger or a spoon. (usually 4-5 beans per pod). Fava beans have a slightly waxy looking layer which can be eaten just as is, if you prefer you can remove the waxy layer. Blanching the beans in hot water for approx. 30 sec. makes it very easy to remove the waxy layer.

6. Assemble the lasagna. Cut each lasagna noodle in thirds. Place one piece of noodle (1/3) on plate , spread a spoonful of ricotta/pesto mixture evenly on noodle. Add zucchini, squash, tomato, asparagus, corn, and fava beans. Sprinkle with basil. Repeat layering twice. Garnish the top layer of veggies with shaved or grated Parmesan cheese.

Cauliflower Fritters by Allspiceandnutmeg.com   

Ingredients

• 1/2 cup flour (use almond flour for gluten free option)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons garlic salt
• 2 twists of the black pepper grinder
• 1 small head cauliflower riced and microwave cooked
• 1 egg
• 2 tablespoons milk
• 2 tablespoons parsley, chopped
• 2 green onions, chopped
• 1 small zucchini grated and moisture squeezed out through a tea towel
• 2 small pepperoncini, chopped
• 3 tablespoons grated parmesan cheese
• 2 tablespoons olive oil

1. Wash the cauliflower and remove the leaves. Cut the cauliflower into several florets small enough to fit into the bowl of a food processor.

2. Pulse the florets until evenly chopped. (you don’t want to pulverize them)

3. Transfer the cauliflower rice to a microwave-safe bowl and microwave on high for 5 to 8 minutes until cooked.

4. When cool enough to handle place the cooked cauliflower in a tea towel and twist it to squeeze out as much of the liquid as you can (be careful, the cauliflower will be hot!)

5. Transfer the cauliflower to a mixing bowl, add the egg and the next 6 ingredients and mix well.

6. In a separate bowl combine the flour and the remaining dry ingredients and mix well. Add to the cauliflower mixture and mix well.

7. Heat the oil in a heavy skillet over medium-high heat until it starts to shimmer.

8. Drop spoonfuls of cauliflower mixture into the skillet being careful not to crowd them. You can press them flat with a spatula. Cook for 2 – 3 minutes on each side. Adding more oil if needed with each batch.

9. Top with yogurt or sour cream or make a sandwich out of them. Enjoy!

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