Zucchini Lasagna

This recipe was sent by Heather Isis using zucchini as a great pasta substitue:

1 Onion, diced
2 cloves Garlic, crushed
*optional vegetables – grated Carrot, chopped Peppers, Celery, Mushrooms, etc.
450 g Ground Chicken (optional)
2 cans diced Tomatoes
3 TBSP Tomato paste
1/2 Cup Red Wine
1 TSP Basil
1 TSP Thyme
Salt & Pepper to taste

3 Zucchini

450g Ricotta cheese
**option: Spinach, or finely chopped leafy greens
1 Egg
1/4 cup Parmesan, grated
Parsley

2 cups Mozzarella cheese, grated
1/4 + 1/4 cup Parmesan cheese, grated

For Tomato Sauce:
Cook onion until soft and translucent. Add garlic (*and vegetables) and continue to Sauté about 3 minutes. If using, add ground chicken and stir until broken up and thoroughly cooked. Add diced tomatoes, tomato paste, wine, herbs and salt & pepper. Bring to boil then reduce heat and simmer for 20 minutes or longer.

For Zucchini:
Thinly slice zucchini lengthwise. Lightly brush with olive oil, salt and pepper and grill until cooked. Cool, then place on towel to drain excess liquid.

for Cheese Layer:
Stir Ricotta cheese, (**green leafy vegetables), Egg, Parmesan and Parsley and set aside.

To prepare:
Spoon 1/2 cup of tomato sauce to bottom of 9×13 dish. Cover with a layer of grilled Zucchini. Spread 1/2 Ricotta mixture over Zucchini, then sprinkle with 1 cup of Mozzarella cheese. Cover with half of tomato sauce. Repeat. Then sprinkle remaining 1/4 Cup of Parmesan cheese over Mozzarella.

Bake at 350F for 30-45 minutes or until cheese is hot and bubbly

Fresh Radish Salsa

Here is a delicious salsa recipe sent in from Karin Kliewer.
 I fried some pickerel and put it on a corn tortilla with the salsa, shredded cabbage (with lime juice and salt) and some yogurt. Some regular tomato salsa and/or avocados would also have been a nice garnish. We could have spiced it up some but kept it mild, as my two-year still is not a fan of spicy stuff.

4-5 big radishes, shredded

1/4 c cilantro, chopped

1/8 c scallions, minced

2 t sugar. The recipe called for mangoes, which would have been great. I also think shredded apples or diced pears would have been nice but we didn’t have either. The sugar just evened out the flavour a bit.

1 T olive oil

2T lime juice

Salt/pepper/chili powder to taste

We also had a separate bowl filled with shredded cabbage, 2T lime juice and salt to taste.

Arugula salad

Here is a very simple recipe that Angela Chotka.  Basically, put these things together:
 Arugula, shaved parmesan , toasted pine nuts, lemon, ground pepper and olive oil dressing.
Another one  a simple pasta:
Pasta, garlic, arugula leaves, oil, shaved parmesan and sometimes toasted pine nuts.

Spinach celeriac apple salad with honey mustard vinaigrette

Here’s a tasty celeriace recipe sent in by Lynne Mulvihill

Author: TalesofaKitchen

Serves: 1-2

 

Ingredients
  • For the salad:
  • handful of spinach
  • ½ cup grated celeriac (peel off the skin)
  • 1 green apple, grated (skin on)
  • ½ cup grated carrot
  • handful of walnuts
  • sunflower seeds, to serve
  • For the vinaigrette:
  • 1 small green onion, finely sliced (about 1 TBSP)
  • 2 TBSP olive oil
  • ½ tsp lemon zest
  • 1 TBSP lemon juice
  • 1 tsp apple cider vinegar
  • ⅔ tsp raw honey
  • ½ tsp raw mustard
  • freshly ground black pepper

 

Instructions
  1. Combine all ingredients for the vinaigrette in a small jar, close it and shake well. Alternatively, put all in a small bowl and whisk with a spoon.
  2. Combine all ingredients for the salad in a big bowl.
  3. Add vinaigrette and toss to cover everything.
  4. Grab a fork and enjoy!

Hubbard Squash soup

This recipe was sent in by Dean Goldstone, and the link to the recipe is: http://www.onehundreddollarsamonth.com/easy-vegan-recipes-hubbard-squash-soup/

 

Ingredients

1 Hubbard squash, peeled and cut into 2-inch cubes
2 yellow onions, chopped
4 apples, cored, peeled, and chopped {I used Macintosh}
4 cups vegetable broth
2 tablespoons butter {or olive oil}
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
1/2 teaspoon ground sage
Salt and Pepper to taste

Directions

Cut the Hubbard squash into quarters, peel and cut into small cubes and set aside.

Over medium heat saute the chopped onion in butter and add salt and pepper to taste. Add the chopped apples and saute the onions and apples together for a few minutes. Lower the heat and let the mixture sit to caramelize and stir from time to time {about 20 minutes}.

Mix in the squash and vegetable broth and boil for a few minutes. Lower the heat and simmer for 40 minutes.

Turn off heat and let soup cool down. Once cool, use a hand held blenderor food processor* and puree.

Top with crushed cashews and serve with a little sour cream.

Cauliflower soup

Here’s another recipe from Pascale who’s now taken the lead on recipes!

 

Recipe for Cauliflower Soup

3 cups of cooked cauliflower
1 1/2 cups vegetable broth
1 tbsp margarine or butter
1 tbsp all purpose flour
1/2 tsp salt
dash of pepper
1/2 to 3/4 tsp curry powder
1 cup milk or light cream

In a blender or food processor combine cauliflower and 1/4 cup of veg. broth Process until smooth.
Ina medium saucepan melt margarine.  Stir in flour, seasonings, salt and pepper.  Add milk all at once.  Cook and stir until slightly thickened and bubbly.  Cook one more minute. Stir in vegetable mixture and remaining broth.  Cook and stir until heated through. If needed add more milk until desired consistency.  Can be doubled. I top with grated cheese when serving.

Leek and Potato soup

Method

Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices. Peel and slice the garlic.

Place a large pan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden.

Peel the potatoes and cut them into 1cm dice. Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the vegetables. Add your potatoes. Give the soup a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on

Remove the pan from the heat. Season with salt and pepper. Serve like this or pulse until smooth using a hand blender or liquidizer. Divide between your serving bowls.