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Healthy Zucchini Bread Pancakes
Great use of the large zucchinis some of you will receive this week
from Baker By Nature
-3/4 cup + 2 tablespoons whole wheat flour (you may substitute all purpose flour if desired)
-2 teaspoons baking powder
-1/2 teaspoon salt
-1/2 teaspoon cinnamon (optional, but adds a nice pop of flavor)
-2 large eggs, separated
-1 cup full-fat Greek yogurt
-1 teaspoon vanilla extract
-2 tablespoons dark brown sugar
-1 tablespoon honey (optional, but if you don't add it sub in an extra tablespoon of brown sugar)
-1 cup coarsely shredded zucchini
-Butter, for the pan (I typically use 2-3 tablespoons for one batch of pancakes)
1.In a large bowl whisk together the flour, baking powder, salt, and cinnamon.
2. In a separate bowl whisk together the egg yolks, Greek yogurt, vanilla, sugar, and honey.
3. Add flour mixture to the wet mixture, and stir just to combined; do not over mix! The batter will be thick, so don't worry if there are a lot of clumps left.
4. Add egg whites to a large bowl or the body of a stand mixer fitted with the whisk attachment. Beat the egg whites on high speed until soft peaks begin to form.
5. With a rubber spatula fold egg whites into flour/yogurt mixture, stirring until fully incorporated. Stir in zucchini, mix until just incorporated. Always be sure to watch your mixing, as over-mixed batter = rubbery, tough results.
6. Melt 1 tablespoon of butter in a large skillet over medium heat.
Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
7. Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
8. Top pancakes with honey, syrup, berries, or anything else your little heart desires! Serve at once.
Tortellini with Italian Sausage and Fennel
Adapted from Bon Appetit
-1 tablespoon olive oil
-1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped
-1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled
-1 8-ounce package sliced fresh crimini (baby bella) mushrooms
-4 large garlic cloves, pressed
-1 tablespoon fennel seeds, coarsely crushed
-1/2 cup heavy whipping cream
-1 cup (or more) low-salt chicken broth
-1 16-ounce package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling ( however, any pasta will do)
-1-2 cups fresh spinach or kale leaves, chopped
-1/2 cup finely grated Parmesan cheese plus additional (for serving)
-Chopped basil (for serving)
1. Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; saut� until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.
2. Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.
3. Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese ; add more broth by 1/4 cupfuls to moisten if dry.
4.Season with salt and pepper, sprinkle with chopped fennel fronds and basil
5. Serve, passing additional cheese.
Super Green Juice
Juicing is beneficial to the body because it makes nutrients easily available for your cells to use. Unlike a smoothie, which has all of the plant fiber, juice gives the digestive tract a chance to rest while your body is still being nourished. Juice is not to be drunk with much else or all of the time.
-1 cucumber
-fennel stalks and leaves
-a beet or two (optional)
-head of kale
-bag of salad mix
- one or two lemons
-one green apple
Directions:
Put all ingredients through a juicer or blender. If you are using a blender strain liquid through a sieve or cheese cloth to remove fiber. Add an ice cube and sip slowly with a straw :)
Cucumber Salad
- cucumber
-onion
-cauliflower or broccoli florets
-basil
-garlic, minced
-olive oil
-balsamic vinegar
-salt and pepper to taste
1. Cut cucumber, broccoli and onion into coarse cubes
2. Cut basil into ribbon by stacking the leaves and rolling them into a tube. Slice along the width of the basil "straw".
3. Sprinkle with desired amount of garlic.
Top with olive oil, vinegar, salt and pepper
4. Allow all ingredients to mingle at room temperature.
If you do not plan on eating after about 30 minutes, cover and refrigerate.
Otherwise, enjoy as an appetizer or side dish.
Garlic Chicken and Kale
adapted from Simply Healthy Home
-3 tbsp. butter
-1 head minced garlic
-2 chicken breasts-chopped into bite size pieces
-sea salt
-�-1/2 cups parm cheese
-2 cups kale, chopped
-zucchini noodles or pasta
1. Saute garlic in butter for a minute or two, until slightly browned
2. Add chicken pieces, salt, and cook until no longer pink in the middle.
3. Make sure to stir chicken to coat with butter and garlic
4. Add parm cheese and stir until the chicken is coated.
5. Add chopped kale and cook until wilted
Serve by itself or over pasta or zoodles (zucchini noodles)
Creamy Fennel and Cauliflower Soup
adapted from Foraged Dish
-1 tablespoon coconut oil
-1 white onion
-3 cloves garlic
-3 small fennel bulbs, stalks and fronds removed
-1 head of cauliflower florets
-1 cup coconut milk
-3 cups bone broth
-2 teaspoons salt
-Optional: Truffle oil, for serving
-Optional: Black pepper for serving
1. Slice the onions, mince the garlic, and chop the fennel. If your cauliflower is not already chopped into florets, do that now.
2. In the bottom of your pressure cooker, heat up the coconut oil. Saut� the onions until translucent. Add the garlic, fennel, and cauliflower. Saut� for 5-10 minutes, until the edges of the vegetables begin to turn golden.
3. Pour the broth and coconut milk into the pot. Add salt. Cook on the soup setting for at least 5 minutes.
4. Once the pressure cooker is done cooking, release the pressure and remove the lid. Use a standing blender or an immersion blender to puree the soup to a smooth, creamy consistency.
5. Scoop into serving bowls and drizzle with truffle oil. Top with freshly cracker pepper, and garnish with a left over fennel frond. Serve hot.
What to do with leftover/extra CSA veggies!
For broccoli, cauliflower or greens, lightly steam and dunk into colder water to stop cooking. Once cool put into freezer bags or containers and freeze.
Will last for many months in the freezer.
How exciting will it be in January when you are still eating your CSA vegetables?!
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