Basic Spaghetti SquashFrom the kitchen at Hearth Artisan Pizza 1 spaghetti squash 1 c water ½ c olive oil Salt and pepper to taste Cut squash in half length wise. Place flesh side down in a pan and add water. Cook at 350 F for 1 hour. Remove and let cool. Scoop out flesh into bowl and season with olive oil, salt and pepper. Serve as a side or use like you would spaghetti noodle and pair with tomato sauce, basil and/or meatballs. Super simple but SUPER good—one of my favorite dishes they serve at H
Quick Marinated PicklesAdapted from Chef Natalie Janicka of Bear Tooth 2 Tbl Soy Sauce 1.5 Tbl Sesame Oil 2 Tbl Seasoned Rice Wine Vinegar 1.5 tsp Sugar 2 tsp Sambal Oelek 2 c Celery/Cucumbers/Carrots (pretty much whatever veggies you want to make pickles out of) cut into sticks 2 Tbl crushed peanuts 1 tsp chopped cilantro (optional) Mix the first 5 ingredients together and let sit until the sugar dissolves. Toss the veggies in the mixture and let sit for 15 minutes, stirring once. Place veggies an
Sesame Roasted Snap PeasThese fresh peas are so irresistible you might not even get them home, especially if you have little ones helping you pick up your box. But if you do and are looking for a new way to cook them up, try roasting! Going with a bit of a sesame oil theme this week—its one of my favorite oils to with cook with as it adds instant amazing flavors without much else needed: http://www.thekitchn.com/recipe-sesame-roasted-snap-pea-117556
CalabacitasNeed to spice up your zucchini side dish? Try this addicting Mexican recipe. So simple, but so tasty and filling, yet not too heavy. Pair with your favorite tacos. Great for vegetarians too! http://allrecipes.com/recipe/213707/calabacitas-con-elote-zucchini-with-corn/
Sorrel SoupFor those of you that have never tried sorrel, you’re in for a treat! Sorrel is a deliciously refreshing lemony tasting green and a cousin of rhubarb, which has a similar tang. Try it raw in a salad with some strawberries and balsamic honey vinaigrette or this classic French sorrel soup for something a little more cozy: https://honest-food.net/french-sorrel-soup/
Broccoli Cauliflower CasseroleAs someone who can’t eat dairy this sounds amazingly decadent and mouthwatering to me (probably because I can’t have it). But in reality I think it’s a darn simple, fairly basic recipe that is sure to get even the more stubborn eater to down some veggies. http://thepioneerwoman.com/cooking/broccoli-cauliflower-casserole/
Kohlrabi TabboulehIf you’ve never had it, tabbouleh is a traditional middle eastern salad made with couscous or bulgar wheat, cucumbers, tomatoes and fresh mint, parsley and lemon juice. It’s light and fresh, perfect as a summer side dish. The fresh herbs are key, and the use of kohlrabi in this recipe is a twist on the usual: http://everythinggoeswithtoast.blogspot.com/2012/02/kohlrabi-tabbouleh.html