Garden Goodness.
Summer has the advantage of fresh from your backyard produce. There is nothing like right off the vine peppers and tomatoes. Fresh and light recipes for hot summer days are also part of those joys. Grilling or roasting fresh vegetables has become a staple in my meal plans.
This year we tried our hand at planting Zucchini. We eat so much of it all year round, why not plant a few plants and see how it goes! So far, so good! Also tried a different pepper. The Shishito Pepper!
This is a very mild, small green pepper. So delish! I picked a few to taste, and decided to “grill” those in a cast iron grill pan, after marinating in this very simple veggie *marinate:
1/2/ cup Olive Oil
1 teas. Garlic powder
1 teas Onion Power
1 teaspoon Italian Seasoning blend
Pinch red pepper flakes
Add vegetable of choice to bowl, add this marinate, and stir to coat all. Let sit for 15-30 minutes. For the Shishito Peppers – Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn’t char except in places. Don’t rush.
I used the cast iron grill pan. These can also can be added to your outdoor grill, using the same turning often, and medium heat.
*some notes on the marinate – This can be used for any vegetable. Roasting veggies in oven, grilling outdoors, even salad. Olive oil brings out the flavor, and the spices just add depth. I add fresh herbs to this from time to time also. Rosemary and Thyme are perfectly paired here.
Zucchini is indeed one of my favs! Another easy and healthy recipe to use up these garden goodies is Turkey Stuffed Zuke Boats!
**You will need:
1 lb ground turkey
½ onion chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 tbl Italian Seasoning ( or more, to your taste)
Salt and pepper to taste
12 oz. can crushed tomatoes
2 cups shredded cheese of choice.
And your Zukes! (1 large, or however many you desire to make!)
few sprigs of fresh parsley leaves, chopped, as garnish if ya want.
What you do:
Add a little olive oil to a sauté pan, heat up, and add onion, bell pepper, and garlic, heating until sweating. Add ground turkey, brown until no longer pink, add crushed tomatoes and rest of ingredients. Let simmer for about 15 minutes, to merge all the flavors together. While the simmering is a simmering, slice the Zukes length wise, and clean out the insides to make boats, leaving enough on the sides to have a nice firm “wall.” Squeeze out excess water from the meat of the zucchini using a kitchen towel or paper towel. Add “meat” to cutting board and give it all a little chop, and add it the sauté pan with your ground turkey mixture, simmering 15 minutes more. During that 15 minutes, bring a few quarts of water to boil, add you zuke boats – *boil about 5 minutes, to make them a little softer.
*You do not have to do this, if you like your zucchini a little al dente
Line your baking pan with the boasts, and add filling to each boat. Fill pretty full, but not over flowing. Bake in a 375 oven for 30 minutes. Take out and add cheese to top, and bake about 15 minutes more, or until cheese is bubbly. Garnish with some fresh parsley for effect!!
**some notes on this filling. This is a great base for a whole host of things. Spaghetti sauce, mixed in with eggs, soft taco filling, and even stuffed peppers. I usually will make 5 lbs or more of this at the beginning of the week, modifying the other ingredients to taste. I then will save the rest in a plastic container for quick meals for the week ahead. Again, adding fresh herbs to this is just a bonus. Try Oregano, thyme, and parsley.
A light and easy summer lunch.
“What good is the warmth of summer, without the cold of winter to give it sweetness.”
― John Steinbeck
Stuff:
Click for what is up with this Shishito Pepper?
BeYOUtiful life❤ 