This fresh blueberry salad is all kinds of wonderful with it’s unique mix of savory, sweet, sour and salty flavors. There’s something to be said about a salad that hits on all these flavor points and has an abundance of contrasting textures. It’s a formula for success! The plump, juicy blueberries have a burst of natural sweetness that plays off the creamy, tangy feta cheese.
Every bite of this wholesome bread is jam-packed with flavor that begins and ends with bananas! The zucchini fades into the background and banana takes front and center stage. Together they add incredible moistness and replace the fat that is usually found in recipes like this – no butter or oil is required!
To make these ‘chips’ sliced zucchini is dredged in milk and coated with a seasoned Parmesan and bread crumb mixture then oven-fried to a lovely shade of golden brown. Crunchy on the outside and creamy in the middle, they are an excellent stand-in for french fries or onion rings.
I was all set to make a simple “American” type goulash with ground beef, tomatoes, pasta and cheddar cheese until I opened up my crisper drawer and spied zucchini! And only a mere minute after my Dad asked me if I was making Italian goulash?! How’s that for fate? In the wink of an eye this dish came together.
A light and healthy soup recipe brimming with all your favorite late summer vegetables. I’m a firm believer in eating soups all year around. Especially when the emphasis is on seasonal vegetables. It’s a great way to take advantage of the abundance of zucchini and tomatoes overflowing your garden and flooding the markets. Besides, I don’t know of any rule that says you must eat… [Read more]