ZUCCHINI "PASTA"

[THE RECIPE]
Serves 2

Necessary Utensils:
Spiral Vegetable Slicer or Vegetable or Julienne Peeler
Cutting board and sharp knife
Colander
Cheese cloth or kitchen towel, optional

1 - 2 tsp. sea salt
4 small - medium zucchini*
1 - 2 T. coconut oil or ghee or use steam method for oil-free**
1/2 onion, chopped
2 garlic cloves, minced
choice of veggies: bok choy [thinly chopped], fennel bulb and fronds [thinly sliced], kale [thinly sliced], chard [thinly sliced], spinach, and / or tomatoes [fresh or sun dried]
Herb Dressing or herbs of choice [basil, chives, parsley, cilantro, etc.] or use lemon juice with herbs for oil-free
sea salt and freshly ground pepper, optional / to taste

Slice zucchini according to the Spiral Vegetable Slicer instructions [I use the smallest blade] or using vegetable or julienne peeler [as instructed by manufacturer] to make thin pasta slices or noodles. If you are using the peeler, only work as far as the soft, seedy middle and then discard [the seedy middle won't hold up and make for mushy pasta].

Place sliced zucchini in colander [lined with cheesecloth or a towel, optional] and toss with  1 - 2 teaspoons of sea salt. It's important to make sure all the "noodles" are covered as this will pull the water from the vegetable. Set in either a glass baking dish, large bowl, or sink to collect water. Let stand for 30 minutes [minimum].

Meanwhile, warm oil in large cast iron skillet. Saute onions over medium-low heat until transparent and beginning to brown. Toss in garlic and veggies of choice and saute until vegetables are bright green and tender or wilted. Remove from heat and set aside until zucchini noodles are ready.

When zucchini noodles have sat for at least 30 minutes, rinse well under running water. If you used a cheesecloth or towel, gently pick up keeping the noodles in the center of the towel. Begin to gently ring out the water using the towel or cloth to hold the noodles. If you are using just the colander, gently press down on the noodles, pushing out water or pick up and squeeze. The point is to get as much water out of the noodles as possible.

Place skillet back over medium - high heat and add zucchini noodles. Stirring frequently, heat noodles until just hot and only slightly cooked.

Remove from heat and add Herb Dressing or toppings of choice. Top with toasted nuts or seeds, cooked quinoa, or shredded goat cheese. Lamb meatballs or a broiled fish filet are also delicious if you choose to add meat but remember, keep the servings at 80% vegetable pasta and 20% protein of choice [nuts, cheese, meats].

*Zucchini on the smaller side are the best choice in this case. The larger squash tend to have seedier, mushier centers which can be difficult to put through a spiral cutter. If you are using a vegetable or julienne peeler than size really doesn't make a difference although the younger zucchini tend to have a better flavor in my opinion.

**To steam: place prepared zucchini pasta in steam basket with a medium size pot. Fill pot with 1-inch of water [water should stay below basket]. Turn heat to high and bring water to boil. Steam for 2 - 3 minutes, turning pasta each minute, until just soft.

TWO SUMMER SALADS, ONE HERB DRESSING

Every March it happens. I become so giddy with the idea of fresh herbs I start, what seems like, way too many seeds. Then July rolls around and I am so grateful for the endless supply of basil and other decidedly "summer" flavors. I've been enjoying this dressing alongside almost every meal, preferably while sitting on the patio with a small glass of coconut water kefir.

The dressing is really easy to make and, if you don't have a garden, you can easily find herbs in bulk at your local Farmer's Market. Don't let a missing herb stop you - blend together whatever combination suites you and sub herbs you love for ones you may not favor. This recipe is a combination of my favorites but really, go nuts with whatever you've got.

Within this post you'll also find two of my go-to salads. I love the balance of raw greens with cooked vegetables and tend to make a large batch of the veggies so I have them at the ready when meal-time rolls around.

[HERB DRESSING RECIPE]

Note: This recipe makes a larger batch, about 4 or 5 half pint jars. I make large batches of this dressing and freeze it in small glass jars for a bit of summer flavor come winter chill. 

2 cups organic, extra virgin olive oil
2 tsp. sea salt
freshly ground pepper, to taste
4 c. Genovese basil leaves
2 c. roughly chopped chives
1 c. lemon or lime basil [optional, if you don't have this simply add another cup of the Genovese basil]
1 c. parsley leaves
6 sprigs tarragon leaves

Optional Additions: toasted sunflower or pumpkin seeds; toasted walnuts; nutritional yeast; garlic - raw, powdered, granulated, or roasted; onion powder; cayenne pepper

Pour oil into a large blender or food processor. Add salt and pepper. If you have a blender with a tamper you can layer all of the herbs [except the Genovese basil] into the blender and blend to smooth. Add the Genovese basil and blend again to smooth. If you are using a food processor or basic blender, add herbs in stages and blend to smooth before adding the next herb. Mixture should be thicker than standard dressing. If you prefer a pour-able dressing you can add a bit more oil and a couple pinches of salt.

Store in an airtight glass jar or freeze in small glass jars for winter use. I love this dressing with just about everything: salads, butternut squash hashbrowns, zucchini pasta, quinoa, fish, etc.

[CUMIN CARROT-RADISH + HERB QUINOA SALAD RECIPE]

4 - 5 medium size carrots, rinsed and sliced
8 - 12 radishes, rinsed and sliced
1 - 2 T. coconut oil or ghee, melted
4 T. whole cumin seeds
1 tsp. sweet paprika
sea salt and freshly ground pepper, to taste
1/2 c. cooked soaked and sprouted quinoa* [this is a great way to use leftover quinoa from a previous meal]
1 T. herb dressing [see recipe above]
large handful baby greens or salad blend, rinsed and spun dry
1/2 avocado, sliced
1 - 2 T. raw, unpasteurized sauerkraut [optional]**
1 T. extra virgin olive oil [optional, I love using a lemon-flavored oil with this salad]

Place cumin seeds, paprika, a pinch or two of sea salt and ground pepper in a spice grinder or dry vita-mix container. Grind until seeds are powdered. Set aside.

Preheat oven to 375 degrees. On a baking sheet, toss carrot and radish slices with oil or ghee. Sprinkle ground cumin mixture over the oil-coated vegetables and mix well [using your hands works best here]. Bake for 20 - 30 minutes or until vegetables are soft when poked with a fork.

While vegetables are baking, heat quinoa in a cast iron skillet over medium heat for about 5 - 7 minutes, stirring frequently. Reduce heat to low and add herb dressing. Toss until quinoa is well coated.

Arrange greens on plate of choice. Drizzle with olive oil and layer warmed herb-quinoa, roasted vegetables, avocado, and sauerkraut. Enjoy immediately or cool.

*Soaking and sprouting quinoa really improved digestibility. Place quinoa in a glass jar and cover with double the amount of water. You can add a tablespoon or two of apple cider vinegar to increase the benefits of soaking. Cover with cheese cloth or mesh sprouting lid and let stand for 12 hours. Drain water, rinse, drain, and rinse. Place in jar in a warm, light area and rinse once or twice throughout day. Sprouts should appear in 24 - 36 hours. After sprouts appear, rinse and drain once more. Place in a pot and fill with just enough water to cover quinoa. Cover, bring to boil, and reduce heat to low until all liquid has been absorbed. Let stand covered for 10 minutes and then fluff with a fork. 

**Raw, unpasteurized sauerkraut is packed with friendly bacteria. It's a great addition to any meal. If you purchase, make sure it is from a reputable source.

[GREEN BEAN + QUINOA SALAD RECIPE]

2 c. fresh green beans, cut into 1-inch size pieces

1 small onion, finely chopped

2 cloves garlic, minced

sea salt and freshly ground pepper, to taste

1/2 c. cooked soaked and sprouted quinoa* [this is a great way to use leftover quinoa from a previous meal]
1 T. herb dressing [see recipe above]
large handful baby greens or salad blend, rinsed and spun dry
1/2 avocado, sliced

1 small cut of wild-caught, sustainably harvested fish of choice [I enjoy salmon or halibut]

1 T. + 2 tsp. coconut oil or ghee

Warm one tablespoon of oil or ghee in a medium-sized cast iron skillet or medium. Add onion and saute until very soft and just beginning to brown. Add garlic and saute for a minute or so. Toss in cut green beans and saute until beans are bright green [or yellow or purple depending on variety] and just beginning to soften. Remove from heat and set aside. 

In another small skillet, heat cooked quinoa over medium heat for about 5 - 7 minutes, stirring frequently. Reduce heat to low and add herb dressing. Toss until quinoa is well coated. Add quinoa to cooked green beans and set aside. 

In the same skillet used for quinoa, warm 2 tsp. coconut oil or ghee over medium-high heat. Rub fish filet with sea salt and freshly ground pepper [you can be generous here!]. Carefully place filet in pan with oil and cover. When first side is browned flip and return cover. Cook until desired level of done-ness has been reached. You could also bake or broil fish if preferred.

If beans and quinoa have cooled, warm over low heat. 

Arrange greens on plate of choice. Layer with warm herb-quinoa and sauteed beans, avocado, and fish. Enjoy immediately or cool.

*Soaking and sprouting quinoa really improved digestibility. Place quinoa in a glass jar and cover with double the amount of water. You can add a tablespoon or two of apple cider vinegar to increase the benefits of soaking. Cover with cheese cloth or mesh sprouting lid and let stand for 12 hours. Drain water, rinse, drain, and rinse. Place in jar in a warm, light area and rinse once or twice throughout day. Sprouts should appear in 24 - 36 hours. After sprouts appear, rinse and drain once more. Place in a pot and fill with just enough water to cover quinoa. Cover, bring to boil, and reduce heat to low until all liquid has been absorbed. Let stand covered for 10 minutes and then fluff with a fork.