PREP: 5-10 minutes
COOK: 15 minutes
We had LOTS of zucchini this week. I had purchased some from a local farm stand and then our neighbor, and friend from church, brought us over some of the extra veggies from their farm share pick up. The generous gift included two heads of lettuce, two eggplants, carrots, kale, two yellow summer squash and three zucchini! Needless to say, I needed to find some good zucchini recipes quickly! I really really love zucchini bread (I am a sweet tooth), but my husband encouraged me to try and find some other more healthy outlets for our zucchini surplus. I found this recipe on a great website called My Recipes. I served this for lunch to the girls and they ate it up faster than I could serve it up! They barely noticed the ample amounts of veggies and thought it was merely a new mac n' cheese dish. I am fine with that! :-)
It has been hot! We have one window A/C unit, but with the heat wave we have been experiencing, our house still reaches about 88 degrees F by mid-late afternoon. Needless to say, I have been trying to avoid using the oven at ALL costs! I saw of picture of a similar dish on Pinterest a few weeks back, and thought I would give it a go. Our family is a big quinoa fan. If you don't know about quinoa it is a super grain! It is complete protein on its own. Think cheap protein source! This week I had happened to have made up a big pot of quinoa on Sunday (pre-heat wave), so I had a container of that in the refrigerator ready to be used (hence no oven involved). This dish was great. It was cool, and the lime juice gives it a refreshing zest. The quinoa, beans and avocado make it fairly hearty too. You really only need one bowl...although, you may want more because it is so yummy!
***I made this later in the week too, but replaced the quinoa and chickpeas with corn and black beans.
This also was very good, especially with some tortilla chips! ***
At a local Farmers' Market, I got to talking to one of the growers while admiring her freshly picked carrots. She was telling me you can actually eat the lush green tops of carrots. In fact, she said she often makes a pesto-like sauce out of them. She told me her recipe, but, unfortunately, by the time I got back to the car and got all the kiddos situated, I had forgotten much of what she had shared with me. Today I began searching the web for ideas, however, and I found this great recipe at a website called, Perennial Plate. This pesto sauce is surprisingly delicious! It was a tad bit too sweet for my liking so I tweaked the original recipe in my version of the recipe below. This pesto sauce would also be delicious drizzled on an over easy or poached egg and a piece of homemade toast.