With the wonderful weather outside, it’s time to make use of fruits and veggies growing outside. Here are three recipes that will remind you of the wonderful weather outside.
Feta Stuffed Zucchini
Time to table: 45 – 60 minutes
Serves 4 or 8 (See ALANNA’s TIPS)
2 zucchini, about 7 inches long, halved lengthwise, stem end left intact
1 tablespoon butter
1 large shallot, minced
2 cloves garlic, minced
1 1/2 tablespoon flour
2 ounces feta, crumbled
Pimenton (Spanish paprika)
Preheat oven to 350. Lightly grease an ovenproof dish. (See TIPS.)
With a small knife, cut around the zucchini, leaving a rim. Cross hatch the center, then scoop out with a grapefruit knife. (I tried a small spoon and a small knife. It was do-able but trickier.)
In a small skillet, melt the butter until shimmery. Add the zucchini scoopings, shallot and garlic and saute until soft.
In a small bowl, beat the egg lightly. Stir in the flour, feta and cooked zucchini. Stuff the zucchini boats. Sprinkle with paprika.
Bake for 25 minutes (Catherine’s time) to 40 minutes (my time, see TIPS), then brown slightly under the broiler.
Four Servings, Per Serving: 120 Cal (54% from Fat, 19% from Protein, 27% from Carb); 6 g Protein; 8 g Tot Fat; 4 g Sat Fat; 8 g Carb; 1 g Fiber; NetCarb7; 102 mg Calcium; 1 mg Iron; 212 mg Sodium; 82 mg Cholesterol; Weight Watchers 3 points
Eight Servings, Per Serving: 60 Cal (54% from Fat, 19% from Protein, 27% from Carb); 3 g Protein; 4 g Tot Fat; 2 g Sat Fat; 4 g Carb; 1 g Fiber; NetCarb 3; 51 mg Calcium; 1 mg Iron; 106 mg Sodium; 41 mg Cholesterol; Weight Watchers 1 1/2 points
Wheat Berry Salad with Goat Cheese
Yield: 6 servings (serving size: about 1 1/3 cups)
- 1 1/4 cups wheat berries
- 2 1/2 cups chopped English cucumber
- 2/3 cup thinly sliced green onions
- 1 1/2 cups loosely packed chopped arugula
- 6 tablespoons minced fresh flat-leaf parsley
- 1 pint grape tomatoes, halved
- 1 tablespoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 2 tablespoons extra-virgin olive oil
- 3/4 cup (3 ounces) crumbled goat cheese
1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
2. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber and next 4 ingredients (through tomatoes).
3. Combine rind and next 4 ingredients (through sugar) in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.
Roasted Garlic Zucchini and Tomatoes
- 2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
- 2 cups quartered ripe tomatoes
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup olive oil
- salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9×13 inch baking dish.
- Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
- Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.