Fruits/Vegetables

Grilled Zucchini with Sea Salt

Although it’s not summer yet, I’ve been waiting to make zucchini for months and just couldn’t wait anymore.  Zucchini is one of those vegetables that I love to make because it’s mild flavor goes well with just about any dish.  I especially love to add zucchini to soups and chilis because it adds bulk and soaks up other flavors so well.  This recipe for Grilled Zucchini with Sea Salt may be simple and nothing new to you but sometimes the simplest recipes are the most popular and most delicious.

Fresh zucchini is tossed with a little bit of olive oil, sea salt, and freshly-ground black pepper before being grilled on a grill pan.  Easy peasy.  Eat this as-is as a side or toss in with a salad, pasta, or brown rice for a light meal.  I’d even consider tossing in a little cayenne pepper or smoked paprika next time I make this.  With simple dishes like this, you can do anything!

The ingredients:

Combine zucchini, olive oil, sea salt, and black pepper in a bowl and toss well to coat.

Arrange zucchini in a single layer in a grill pan heated at medium-high heat.

Grill 4 minutes, turning after 2 minutes or until desired doneness.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Greek Yogurt with Warm Berry Sauce

Are you one of those people who doesn’t like a really sweet dessert?  Or are you someone like me who loves sweet dessert but doesn’t want to feel guilty after eating it?  And are you also someone like me who keeps frozen fruit on hand for smoothies?  If so, Greek Yogurt with Warm Berry Sauce is just for you.

Frozen blueberries and blackberries are simmered with sugar, water, and lemon juice to create a rich and vibrant berry sauce that is spooned over plain Greek yogurt for a slightly tart yet slighty sweet and overall delicious dessert treat.  The smell of cooking berries permeates the kitchen so beautifully that you wonder why you ever bought a berry-scented candle before.  This berry sauce is beautiful and would be delicious over ice cream, pancakes, waffles, or anything else you can think of.  Use any mixture of berries you like as I think strawberries or raspberries would be delicious too. 

The ingredients:

Combine blueberries, blackberries, water, lemon juice, and sugar in a small saucepan.  Bring mixture to a boil and reduce heat to medium-low, simmering for 10 minutes

Stir in butter until melted.

Spoon 1/2 cup yogurt into each of 4 bowls and top each serving with about 1/4 cup sauce.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Sesame-Soy Green Beans

As I mentioned a few days ago, I’ve got an Asian-inspired veggie which makes for a really tasty side dish.  Since I’m pretty picky when it comes to veggies, I’m always looking for different ways to prepare the ones that I like so I don’t get so bored with them, I give up eating them altogether!  What a better way to liven up some green beans than with a little bit of salty soy?  That’s exactly what these Sesame-Soy Green Beans are.  Bright green beans are cooked and tossed with a mixture of soy sauce, garlic, and red pepper flakes before being sprinkled with nutty toasted sesame seeds.  I don’t know what it is about the combination of soy sauce and garlic but if you put in in a martini glass, I just might drink it.  But I digress…I love bagged veggies (even if they are a little more expensive) because it just helps speed things up but use whatever green beans you like here.  Consider this preparation with other veggies too, like broccoli, cauliflower, asparagus, spinach or brussel sprouts.  Yum!

The ingredients:

Prepare green beans by either cooking in a microwave according to package directions or on the stove (cook in boiling water for 5 minutes).  Sauté garlic and red pepper flake in sesame oil in a skillet over medium-high heat for 30 seconds.  

Add green beans, soy sauce, and salt; cook 2 minutes, tossing frequently.

Sprinkle with toasted sesame seeds.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

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