Salad Pizza

Salad Pizza
Author: 
Recipe type: Pizza
Cuisine: Italian
 

A fresh take on pizza – sooooooooo yummy!
Ingredients
  • 1 Pizza Dough (homemade or bought)
  • 1 Tbsp. Olive Oil
  • Optional Toppings:
  • Sweet Pepper (optional), thinly sliced OR Roaster Pepper – roast before using as a topping
  • Basil (optional)
  • Tomato (optional), thinly sliced
  • Zucchini (optional), thinly sliced
  • Salad Mix/Spinach
  • Mozzarella, Feta and Parmesan Cheese
  • Salad Dressing – pick an option: Lemon Apple Cider Vinegar dressing, White wine vinegar dressing or Balsamic Vinegar Dressing.

Instructions
  1. Spread a pizza dough into a 14” round on parchment.
  2. Drizzle olive oil over crust, lay out toppings.
  3. Add mozzarella cheese and bake in a 425 degree oven on a pizza stone for about 12 minutes.
  4. Mix any and all greens you have in a bowl.
  5. Top with feta and dressing.
  6. Mix to coat salad.
  7. Dump the salad on the hot pizza and cut as desired.
  8. Top with fresh Parmesan.

 

Summer Squash with Garlic

Summer Squash with Garlic
 

Ingredients
  • 2-3 summer squash/zucchini
  • Salt and pepper (to taste)
  • 2 Tbsp Driftless Sunflower Oil
  • 4 cloves garlic, chopped
  • 2 Tbsp Butter
  • 2 Tbsp fresh thyme
  • ¼ c. white wine

Instructions
  1. Slice squash into ⅛” thick circles.
  2. In a large skillet over medium heat, add oil.
  3. Saute garlic until edges are browning (about 2-3 min).
  4. Add squash, salt and pepper.
  5. Cook until squash has softened (about 5 min).
  6. Stir in butter, thyme and wine.
  7. Remove from heat and serve.

 

Summer Veggie Asian Stir Fry

Summer Veggie Asian Stir Fry
Author: 
Recipe type: Entree
Cuisine: Asian
 

This recipe saved my bacon a few times during the last months of pregnancy and early months of having a newborn. It makes a GREAT healthy freezer meal kit. I typically quadruple the recipe if I’m doing the freezer meals – having 4 quick and easy meals that my sweet husband or I can throw together in the midst of toddler chaos is wonderful. When you are putting your kits together, make sure you freeze your meat and the sauce in separate small bags and then you can put them into a large gallon sized freezer bag that the chopped veggies go in.
Ingredients
  • 1-2 chicken breast/porkchop/steak, etc – long thin slices (optional)
  • 4c. vegetables, cut into large bite-sized pieces (broccoli, bok choy, carrots, green beans, onion, mushrooms, snow peas, summer squash, swiss chard, zucchini, etc)
  • 1 Tbsp. Driftless Sunflower Oil
  • Sauce:
  • ½ c. soy sauce
  • ½ c. chicken broth
  • 1 Tbsp. Non-GMO Cornstarch
  • 1 Tbsp. Honey
  • 1 tsp. Sesame seed oil
  • 1 tsp. Rice wine vinegar
  • 2” piece of ginger – grated into paste
  • 2 cloves garlic – minced or grated

Instructions
  1. Mix sauce up, set aside.
  2. If choosing to put meat in, cook meat of choice and set aside.
  3. Chop up veggies.
  4. Start sauteeing veggies in oil (start with onions and carrots and putting in veggies according to cook times).
  5. When veggies are almost done, add meat (if using) and put in sauce, cooking for another 2-4 minutes.
  6. Serve over rice.

 

304 Special

304 Special
Author: 
 

This recipe is a go-to in our family, quick and simple: The base is the same, but we add to it any veggies in season. You can even add an egg for a early morning scramble.
Ingredients
  • 1-2 zucchini, chopped
  • 1-2 summer squash, chopped
  • 1 medium onion, chopped
  • 1 sweet bell pepper, chopped
  • Any other veggie of your choice
  • Salt and pepper to taste
  • Feta cheese: to taste

Instructions
  1. Saute onions for a few minutes until starting to get tender, then add peppers and zucchini.
  2. Add any veggie you want based on cook time: mushrooms, garlic scapes, fresh garlic, kale, spinach, carrots, peas.
  3. If wanting fresh veggies like cherry tomatoes or avocado, put that in when you are serving it. Adds a wonderful “freshness” to the dish.
  4. Don’t forget that feta, it makes everything “beta!”

 

Zucchini and Spinach Gratin

 This tasty Zucchini and Spinach Gratin comes together easily and will disappear quickly!

Zucchini and Spinach Gratin
 

Ingredients
  • 2 lbs zucchini
  • Your bag of spinach
  • 3 slices of thick cut bacon, minced (optional)
  • 1 bunch scallions
  • 3 T chopped basil
  • 2 green garlics, chopped
  • ½ cup freshly grated Parmesan cheese
  • Salt & Pepper
  • 3 eggs
  • Driftless Organics Sunflower Oil or Olive oil

Instructions
  1. Grate the zucchini and toss with about a teaspoon of Kosher salt. Place the grated zucchini in a large colander placed over a bowl. Let sit for 30 minutes or so, then squeeze out the remaining excess moisture.
  2. Heat a large skillet on medium heat. Add the bacon and gently cook until lightly browned and most of the fat rendered out, about 10 minutes.
  3. Meanwhile, chop the spinach and scallions. Add the scallions & spinach to the bacon and cook for an additional 5 minutes, until they have softened.
  4. Preheat the oven to 350°F.
  5. Place the zucchini into a large bowl and mix in the cooked scallions and bacon, spinach, basil, garlic and half of the Parmesan. Add salt & pepper to taste.
  6. Mix in the eggs.
  7. Coat the bottom and sides of a 2 quart casserole or gratin dish with a tablespoon of oil. Put the zucchini spinach mixture into the dish and pack it down.
  8. Sprinkle the remaining Parmesan cheese over the top and drizzle with a little oil.
  9. Bake for 40-45 minutes, until the top is nicely browned.

 

Roasted Broccoli and Zucchini with Avocado

Roasted Broccoli and Zucchini with Avocado
 

Ingredients
  • 1 large head broccoli
  • 1 medium or ¾s of a green zucchini or yellow summer squash
  • 2 scallions, yellow parts only
  • ½ cup chopped flat leaf parsley
  • 1 rounded tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 avocado, diced
  • Driftless Organics Sunflower Oil (or olive oil)
  • Sea salt
  • Freshly ground black pepper
  • Shaved Parmesan cheese (optional)

Instructions
  1. Preheat the oven to 400° F Cut the broccoli into even-sized florets (include the stem, peeled and cut into chunks) Cut the zucchini & onions into ½” chunks.
  2. Place broccoli, zucchini & onions into a bowl, drizzle generously with Driftless Sunflower (or olive) oil, sprinkle with ¼ teaspoon salt, and toss well to coat. Pour out evenly onto a rimmed cookie sheet. Insert into the oven and roast for 25-30 minutes, until charred at the edges.
  3. While the broccoli is roasting, prepare the dressing. Put the parsley, tahini, lemon juice, and ¼ teaspoon salt in a medium bowl. Stir with a fork to combine, and add a little water, teaspoon by teaspoon, stirring all the while until you get a creamy but not too thick dressing. Taste and add more salt if you think it needs it.
  4. When the broccoli is cooked, transfer to the bowl, add the avocado and parmesan cheese, and toss to combine.
  5. Sprinkle with black pepper and serve.

 

Summer Vegetable Saute w/Lime and Coriander

Summer Vegetable Saute w/Lime and Coriander
 

Ingredients
  • 1 large or 2 small zucchinis, cut in quarters lengthwise, then ½ inch pieces
  • 4 ribs celery, cut into ¼” pieces
  • ½ onion, sliced
  • 2 tsp. coriander seeds, slightly crushed with the back of a chef’s knife (or a mortar & pestle)
  • 2 cups Dragon Tongue beans (or green beans), stems removed, cut in half or thirds
  • 2 ears corn, kernels cut off
  • 2 cloves garlic, minced
  • ½ bunch of greens (collards, kale, chard, etc.), stemmed & coarsely chopped
  • Salt & pepper to taste
  • Juice & zest from 1 lime

Instructions
  1. In a large skillet, heat oil over med-high heat.
  2. Add zucchini, celery, & onion & sauté for a couple minutes.
  3. Add coriander seeds, beans, corn, & garlic & continue to saute for another couple minutes.
  4. Add greens & salt/pepper, stir a few times, cover, & cook until greens are wilted, about 1 minute.
  5. Stir in lime juice/zest, adjust seasoning as necessary, & serve.

 

Organic Roasted Broccoli and Zucchini With Avocado

Mixed Grilled Veggies w/Balsamic Vinegar and Oregano
Author: 
 

Ingredients
  • 2 medium zucchini, carefully cut lengthwise into ¼” slabs
  • 1 fresh onion, sliced into ¼” thick solid rounds
  • 1 head broccoli, carefully cut lengthwise up through stem into florets into ¼” slabs
  • 3 Tbsp. olive or sunflower oil
  • 1 Tbsp. balsamic vinegar
  • Salt & pepper to taste
  • 3 Tbsp. coarsely chopped fresh oregano
  • Soft goat cheese or feta for garnish (optional)

Instructions
  1. Preheat a grill to medium-hot.
  2. Carefully toss all the prepared vegetables in a bowl with the oil, vinegar, salt, & pepper to coat.
  3. Oil the grill grates & grill over direct heat, carefully turning the vegetables when starting to brown, about 3 minutes each side (some may take longer or shorter).
  4. Serve drizzled with a bit more balsamic vinegar, fresh oregano, & cheese if you wish. Delicious with crusty bread! Serves 4-5.

 

Turkish Zucchini Fritters

Turkish Zucchini Fritters
Author: 
Recipe type: Appetizer
Cuisine: Mediterranean
 

Ingredients
  • 3 Tbsp. oil + more for frying
  • 2 baby leeks, washed carefully & coarsely chopped (white & green parts)
  • 2 medium or 1 large zucchini (about 1 lb), finely chopped
  • 3 eggs
  • 3 Tbsp. all purpose flour
  • Black pepper
  • 1 Tbsp. chopped fresh herbs like parsley, mint, oregano &/or dill
  • 7 oz. feta cheese, mashed with a fork

Instructions
  1. Heat 3 Tbps. oil over medium heat & sauté baby leeks until soft.
  2. Add zucchini & sauté, stirring, until soft & remove from heat.
  3. In a bowl, beat eggs with flour until well blended.
  4. Mix in black pepper, chopped herbs, & mashed feta.
  5. Fold in zucchini mixture.
  6. Heat a thin film of oil in a non-stick or well-seasoned cast iron skillet & fry about 2 Tbsp. of zucchini mixture, a few fritters at a time, turning each over once & cooking until lightly browned.
  7. Drain on paper towels & serve.

 

Mediterranean Grilled Broccoli, Napa Cabbage & Zucchini

Mediterranean Grilled Broccoli, Napa Cabbage & Zucchini
Author: 
Recipe type: Side Dish
Cuisine: Mediterranean
 

Ingredients
  • ¾ c. oil (Driftless sunflower or olive)
  • Juice & zest of 1 lemon
  • 1 Tbsp. balsamic vinegar
  • 2 Tbsp. fresh or 2 tsp. dry Mediterranean herbs (like rosemary, oregano, thyme, etc.)
  • 1 garlic scape, finely minced
  • Salt & pepper to taste
  • 2 heads broccoli, carefully cut lengthwise through stem & florets into ¼” slabs
  • 1 head napa cabbage, outer leaves removed, cut lengthwise through core in half & then each half lengthwise into quarters
  • 2 zucchini (or summer squash) cut lengthwise into ¼” slabs
  • 2 lemons, cut in half
  • ¼ c. parsley, coarsely chopped (for garnish)

Instructions
  1. Heat grill.
  2. Whisk together oil through salt/pepper in a large bowl.
  3. Make sure veggies are dry & toss in oil mixture until well coated. Rub cut side of lemon in oil mix.
  4. Grill in a single layer about 2 minutes on each side, until just starting to char a bit. Grill lemons cut side down.
  5. Serve on a large platter topped with parsley & grilled lemons to squeeze over veggies while serving.