Friday, August 7, 2015

Marinated Zucchini Salad

Along with mushrooms, we have gotten a lot of zucchini and summer squash.
This NYT recipe was the perfect healthy side dish for a summer BBQ.

yields: 4 servings

1 lb medium or small zucchini (mixture of yellow and green)
3 tbs lemon juice
1 clove garlic, minced
3 tbs extra virgin olive oil
2 tbs finely chopped mint

  1. Using a julienne peeler, make zucchini noodles (or just slice them as thinly as you can). 
  2. Mix together lemon juice, garlic, olive oil and mint. Toss with zucchini. 
  3. Cover and refrigerate for at least 2 hours. 
  4. Enjoy!

Mushroom Salad with Garlic Parsley Vinaigrette

We get A LOT of mushrooms in our CSA, so I needed a quick and easy recipe for a BBQ and found this one on the food network.

yield: 6-8 servings

1 lb button mushrooms, thinly sliced
2 tbs finely chopped shallots
1 large clove garlic, minced
2 tbs freshly chopped Thai basil leaves
1 ½ tbs spicy brown mustard (I used Nathan's)
¼ C red wine vinegar
½ tsp salt
¼ tsp black pepper
5 tbs olive oil

  1. Combine all ingredients except the mushrooms into a jar. Cover & shake vigorously for 15 seconds.
  2. Place the mushrooms in a medium glass bowl.
  3. Toss mushrooms in vinagrette.
  4. Refrigerate for at least 10 minutes, to allow mushrooms to marinate.
  5. Enjoy!

Cookie Dough (for snacking!)

I am known to eat cookie dough right out of the tub or mixing bowl.
Here is an egg-free recipe for that cookie dough craving (without the risk of salmonella) - it is DELICIOUS!

yield: 8 servings

1C + 2 tbs flour
½ tsp baking soda
½ C salted butter, room temperature
6 tbs granulated sugar
6 tbs brown sugar
½ tsp vanilla extract
1C semi-sweet chocolate chips
2 tbs water

  1. Combine all of the ingredients except for the chocolate chips in a mixing bowl.
  2. Beat mixture on medium, about 2 minutes, until light and fluffy.
  3. Add chocolate chips, beat for 30 seconds until combined. Add more water if you find the consistency too dry.
  4. Make sure to keep it refrigerated if you don't eat it all right away!

Mojito Slushies

I have a huge backlog of recipes that I have tried this summer and am now trying to play catch up.
What is better than a mojito in the summertime? A mojito slushy!
yield: 2-3 mojito slushies

⅓ C lime juice
¼ C simple syrup
¼ C fresh mint leaves
½ C light rum
5 C crushed ice

  1. Add everything to the blender.
  2. Blend on high until it reaches slushy consistency (personal preference).
  3. Enjoy!