Recipes of the Week–July 13, 2015

Lime Basil Tips from: http://www.livingherbs.com/products/lime-basil/ The peppery-lime taste is a wonderful complement to many savory dishes and can lend a more sophisticated flavor profile when used in place of sweet basil. Lime basil matches well with tomato-flavored dishes, pasta sauces, vegetables, especially beans, peppers, and eggplants, along with soups and stuffing for duck. Lime basil should be used fresh and added during the last moments of cooking.  Over cooking basil is not recommended as heat quickly dissipates the flavor.  Great with - Vegetables: zucchini, corn, bell pepper, tomato, green beans, Brussels sprouts, asparagus, eggplant, squash, spinach, artichoke, fennel, onion, potato.

 

10 Ways to Eat Breakfast for Dinner - Carrot & Zucchini Waffles

from: http://mixandmatchmama.blogspot.com/2015/03/carrot-zucchini-waffles.html

2 cups All Purpose Flour

2 teaspoon baking powder

pinch of salt

2 tablespoon sugar

1 cup milk

1 egg, lightly beaten

1/2 cup grated carrot

1/2 cup grated zucchini

1 tablespoon cinnamon

Preheat your waffle iron.  Lightly spray with cooking spray.

In a large mixing bowl, combine the flour, baking powder, salt and sugar with a whisk.  In a second large mixing bowl, combine the milk and egg. 

Slowly whisk the wet ingredients into the dry ingredients.  Combine but do not over mix.  Once all combined, stir in your grated veggies and cinnamon.

Ladle batter into hot waffle iron and bake to your liking.

Remove and serve with your favorite maple syrup.

 

Weber Grills-Grilled Carrots- Recipe of the Week from: https://www.youtube.com/watch?v=SKOKxT7AxNg

Zucchini and Carrot Coleslaw From: http://allrecipes.com/recipe/zucchini-and-carrot-coleslaw/

    2 cups shredded zucchini

    1 cup shredded carrot

    1/4 cup low-fat creamy salad dressing (such as Miracle Whip Light®)

    1 teaspoon white sugar

    salt and ground black pepper to taste

Place zucchini in a colander and let drain thoroughly, about 30 minutes. Toss with carrot in a large salad bowl; stir in creamy salad dressing and sugar. Chill the coleslaw for 1 hour to blend flavors, stir again, and season with salt and black pepper.

 

Low Carb Zucchini Pasta from: http://allrecipes.com/recipe/low-carb-zucchini-pasta/

    2 zucchinis, peeled

    1 tablespoon olive oil

    1/4 cup water

    salt and ground black pepper to taste

 

Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.

Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.