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Stuffed Zucchini Recipe with Avgolemono Sauce:

Stuffed Zucchini Recipe with Avgolemono Sauce:

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Preheat oven to 350 degrees F (175 degrees C)

  • 4-6 medium-large zucchinis*, tops removed and carefully cored
  • 4-5 T. EVOO (extra virgin olive oil)
  • 1/2 kilo (~1 lb.) minced meat or chopped mushrooms
  • 1-2 onions, chopped
  • salt and pepper to taste
  • 1 T. dried Greek oregano
  • 1 T. fresh mint or dill, optional
  • 1 small bunch fresh parseley, chopped
  • 1 T. tomato paste or 3/4 cup tomato sauce
  • 1 1/2 cups hot water
  • 1 large tomato, chopped
  • 1 cup rice
  • 3-4 small/medium potatoes, peeled and chopped evenly
  • 1/2 bullion (beef or vegetable) cube (or homemade stock)
  • 1-2 cups additional hot water
  • or substitute a couple of tomatoes
  • Avgolemono Sauce Recipe: Egg Lemon Sauce
  • 2 eggs
  • 1 large or 2 small lemons
  • 1/2 cube bullion (or homemade stock)
  • 1 – 1/2 cup hot water
  • 1-2 tsp. cornstarch or flour
5/5 (1 Votes)

Gazpacho -Tangy Green Zebra

Gazpacho -Tangy Green Zebra

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In a blender, combine half each of the coarsely chopped green tomatoes, cucumber and onion with the avocado, jala...

  • Green Zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho a lovely jade hue. To make the chilled soup extra tangy, use tomatillos or unripe red tomatoes instead of Green Zebras.
  • RECIPE INGREDIENTS
  • 2 pounds Green Zebra tomatoes cored and coarsely chopped, plus 1 Green Zebra tomato cut into small wedges for garnish
  • 1 seedless cucumber unpeeled and coarsely chopped, plus finely diced unpeeled cucumber for garnish COUPONS
  • 1 medium sweet onion coarsely chopped
  • 1 Hass avocado —halved, pitted and peeled
  • 1 small jalapeño stemmed and seeded
  • 2 garlic cloves
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons mint leaves plus more for garnish
  • 2 tablespoons cilantro leaves
  • 1/4 cup extra-virgin olive oil plus more for drizzling
  • salt and freshly ground pepp
  • Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Tangy-Green-Zebra-Gazpacho-recipe-13170.aspx?a%3dcknwrdne03030a%26s%3ds0047593366s%26mid%3d1130197%26rid%3d47593366#ixzz23kFPpaoP
0/5 (0 Votes)

Crispy Lemon Tofu Over Red Leaf Lettuce

Crispy Lemon Tofu Over Red Leaf Lettuce

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Press the tofu over a cooling rack for about 10 minutes

  • Ingredients:
  • 2 blocks extra firm tofu, pressed and drained 1 Tbsp brown rice vinegar
  • 1 Tbsp agave
  • 1 ⁄2 tsp sea salt
  • 1 ⁄2 tsp ground black pepper
  • 1 cup arrowroot powder, for dredging
  • 2 Tbsp neutral tasting oil (refined coconut or canola preferred)
  • Sauce Ingredients:
  • 1 ⁄2 cup vegetable broth
  • 1/3 cup fresh lemon juice
  • 1 Tbsp organic evaporated cane sugar or agave
  • 2 Tbsp sesame oil (with or without chilies)
  • 1 tsp finely grated ginger
  • 1 Tbsp arrowroot powder, diluted with 1 1⁄2 Tbsp water
  • 2 cups red leaf lettuce, finely chopped 2-3 sliced lemon wedges *Optional Gomasio for garnish *Optional
0/5 (0 Votes)

Watermelon-Cucumber Cooler

Watermelon-Cucumber Cooler

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Directions Set a large fine-mesh sieve over a large bowl or pitcher

  • Ingredients
  • 5 cups cubed seedless watermelon (about 1 1/2 pounds)
  • 1 large English cucumber, peeled and cut into chunks
  • 1/4 cup fresh lime juice (from 2 limes)
  • 2 tablespoons honey
  • 2/3 cup vodka
  • Ice
  • Cucumber slices, for garnish
0/5 (0 Votes)

Mustard-Crusted Salmon

Mustard-Crusted Salmon

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Nutrition Facts Number of Servings: 4 Amount Per Serving Calories: 290 Total Fat: 18 g Saturated Fat: 4 g Ch

  • 1 1/4 pounds fish, salmon fillet, center cut, cut into 4 pieces
  • 1/4 teaspoon salt
  • pepper, black ground, to taste
  • 1/4 cup(s) sour cream, reduced-fat
  • 2 tablespoon mustard, stone-ground
  • 2 teaspoon lemon juice
0/5 (0 Votes)

Tortellini with Broccoli, Olives and Beans

Tortellini with Broccoli, Olives and Beans

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In a deep large skillet bring 2 inches of water to boiling

  • Ingredients
  • 9 ounces refrigerated or frozen cheese-filled tortellini
  • 2 cups small broccoli florets
  • One 15 ounce can cannellini (white kidney beans), rinsed and drained
  • 1/4 cup slivered pitted Kalamata olives
  • 2 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon crushed red chili pepper
  • 1 cup quartered cherry or grape tomatoes
  • 1/2 cup crumbled feta cheese
  • 1/4 cup snipped fresh basil
4.8/5 (6 Votes)

Strawberry Lemon Crisp

Strawberry Lemon Crisp

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Directions: Crisp Topping:  Combine all ingredients except coconut oil together in a medium sized bowl, stirring t...

  • Ingredients:
  • Crisp Topping:
  • 1 cup oats (certified GF, if desired)
  • 1/2 cup gluten-free (or whole wheat) flour
  • 1/4 cup shredded coconut
  • 1/4 cup organic sugar, maple syrup, or agave
  • nectar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 4-6 tablespoons melted coconut oil
  • Strawberry Lemon Filling:
  • 3 cups freshly hulled strawberries, halved
  • 2 cups fresh raspberries (or use 2 more cup of
  • strawberries- your preference!)
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons lemon zest
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground ginger (optional)
4.8/5 (12 Votes)

Almond-Coconut Tart

Almond-Coconut Tart

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STEP 1 Make the crust: Preheat oven to 350 degrees

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  • INGREDIENTS
  • FOR THE CRUST
  • Vegetable-oil cooking spray
  • 2 cups unsweetened shredded coconut
  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • FOR THE FILLING
  • 1/2 vanilla bean, halved lengthwise
  • 1/2 cup vanilla soy milk
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 2 teaspoons arrowroot or cornstarch
  • 2 tablespoons almond paste
  • 1 cup almond flour
  • 1/2 cup soy cream cheese, preferably Tofutti
  • 5 tablespoons apricot jam
  • 4 cups assorted berries
4.6/5 (8 Votes)

Vegan Almond “Parmesan

Vegan Almond “Parmesan

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I use my small food processor to make this

  • soy-free and gluten-free*
  • Makes about 3/4 cup
  • 1/2 cup slivered almonds (the ones without the skins)
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon garlic powder
  • a small amount of olive oil, optional
  • 1/4 to 1/2 teaspoon salt, to tast
0/5 (0 Votes)

Kale Saag Soup

Kale Saag Soup

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First things first, preheat your oven to 350 degrees so that you can get the tofu "paneer" going

  • Tofu Paneer:
  • 1 16-Ounce Package Vacuum-Sealed Sprouted Tofu, or Extra-Firm Tofu, Pressed for 1 Hour
  • 1/4 Cup Rice Vinegar
  • 2 Tablespoons Olive Oil
  • Zest and Juice of 1/2 Lemon
  • 1/2 Teaspoon Sal
  • Kale Saag Soup:
  • 2 Tablespoons Coconut Oil
  • 2 Small Yellow Onions or 1 Large, Chopped (About 1 Cup)
  • 1 1/2 Tablespoons Finely Minced Fresh Ginger
  • 4 Cloves Garlic, Finely Minced
  • 2 1/2 Teaspoons Ground Cumin
  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Mustard Powder
  • 3/4 Teaspoon Turmeric
  • 1/4 - 1/2 Teaspoon Cayenne Pepper
  • 3 Cups Water or Vegetable Stock
  • 1 Medium Potato, Peeled and Chopped (About 1 Cup)
  • 1 Bunch Kale, Stemmed and Chopped
  • 1 Cup Coconut Milk
  • 1/2 Teaspoon Salt, or to Taste
  • Fresh Parsley or Cilantro for Garnish
4.5/5 (2 Votes)