80--- Zucchini and Heirloom Tomato Salsa

Are you growing zucchini in your garden this year? Are you starting to regret it yet?  If you have any experience with these delightful fast-growing vegetables, you know what I mean.

Last week I was gifted with several zucchini squashes from various patients.  I have a feeling that I wasn't the only person receiving those gifts.  

How many loaves of zucchini bread can you make and eat in one summer?  Use this recipe and your answer will be one less!

Zucchini and Heirloom Tomato Salsa
Serves 6

1 medium zucchini squash, ends trimmed and cut into 1/4" cubes
1/2 small red onion, coarsely chopped
1 jalapeno pepper, seeded and finely chopped
12-14 small heirloom tomatoes, chopped (~1 cup chopped)
Juice from 3 limes
1/2 tsp salt
1 tsp honey
1/2 tsp dried cilantro (or use 1 Tbsp fresh, finely chopped)
1/8 tsp garlic powder

Combine all ingredients in covered container and toss to mix.  Refrigerate for 4 hours prior to serving.

Nutrition Info per ~1/3 cup: 22 calories, 0 g fat, 1 g protein, 4 g carbohydrates, 1 g fiber

80--- Split Pea and Sweet Potato Burgers with Caramelized Onion and Feta Aioli

Some veggie burger recipes can be time intensive.  Not this one! And a burger that tastes like split pea soup?  That's something you don't want to miss!

Split Pea and Sweet Potato Burgers
Serves 12

4 cups vegetable broth
1 1/2 cups dried green split peas, rinsed
2 sweet potatoes, cubed (yes- leave the skin on!)
1/3 cup chopped red onion
1/4 cup shredded carrots
1 tsp minced garlic
1 egg
1/2 tsp salt
1/4 tsp ground black pepper
3/4 tsp smoked paprika
1/3-1/2 cup rolled oats, finely ground in a food processor
3 Tbsp olive oil, divided

Caramelized Onion and Feta Aioli

1/2 large red onion, chopped
2 tsp minced garlic
olive oil spray
1 tsp brown sugar
2 tsp mayo
3 Tbsp crumbled feta
Salt and pepper to taste

For burgers: Bring broth to a boil, then add split peas.  Reduce heat to medium and cook for 45-60 minutes, or until peas are softened.  Drain from broth.

While peas cook, bring a large pot of water to boil.  Add cubed sweet potatoes and cook for 12-15 minutes, or until soft.  Drain.

Add sweet potatoes to a large bowl and mash well.  Add in split peas and mash gently (try to not break up all of the peas).  Stir in remaining ingredients, except for oats.  Add oats last, starting with 1/3 cup, then adding more if mixture is too wet.  Cover bowl and place mixture in the refrigerator for two hours.

Once cooled, form 12 patties from the mixture, each ~1/2" thick and 4-5" wide.  

To cook: Heat 2 tsp olive oil in a large nonstick pan over medium heat.  Place 2-3 patties in the pan and cook for 5 min per side, or until golden brown.  Transfer to a plate and cover to keep warm while you cook the remaining patties (add 2 tsp olive oil to the pan before you cook each batch).  Serve warm topped with aioli and other toppings of choice on a soft bun.

For aioli: Heat a nonstick pan over medium-high heat. Spray with olive oil spray, then add garlic and onions.  Saute for 4-5 minutes, then sprinkle with brown sugar.  Cook for 3-4 additional minutes, stirring frequently.  Remove from heat.

Add onion mixture to a small food processor and combine with mayo and feta.  Season with salt and pepper to taste.  Serve immediately on burgers, or cover and refrigerate until ready to use.

Nutrition Info per 1 burger: 126 calories, 4 g fat, 5.5 g protein, 12 g carbohydrates, 5 g fiber

Nutrition Info per 2 tsp aioli: 32 calories, 2 g fat, 1.5 g protein, 2 g carbohydrates

80--- Watermelon Basil Agua Fresca-- No Added Sugar!

Watermelon can be a delicious and filling snack in the summer.  It has a natural sweetness that satisfies.  This sparkling water is a way to take this refreshing flavor on the road- in your water bottle.  And the best part? The natural sweetness of the watermelon means you won't need to add sugar (that is a common ingredient in agua fresca).

Watermelon Basil Agua Fresca
Serves 4

3 cups watermelon
12 fresh basil leaves
1 liter plain sparkling water

In a mixing bowl, combine watermelon, basil, and 1/2 liter sparkling water.  Muddle watermelon and basil until mashed.  Place bowl covered in refrigerator for 2 hours.

Place a fine mesh strainer over a serving pitcher and pour watermelon mixture into the strainer.  Use a large spoon to press the majority of the liquid from the watermelon through the strainer and into the pitcher.  Add in the remaining sparkling water, mix well, and serve over ice.

Nutrition Info per 1 serving: impossible to calculate so let's just call it minimal

80--- Cherry Pistachio Fridge Oats

Have you tried fridge oats yet? If not, you're seriously missing something.  So easy, so good.  This is just a fun little twist to keep things interesting.

Pistachios are packed full of antioxidants and monounsaturated fats, both of which will keep your heart healthy!

Cherry Pistachio Fridge Oats

Serves 1

1/3 cup quick cooking steel cut oats

6 oz plain nonfat Greek yogurt

1/2 cup coconut milk, or other milk of choice

2 Tbsp shelled pistachios

12-15 pitted fresh cherries, halved

1 tsp honey or maple syrup

Combine all ingredients in a covered container, mix well, then cover and refrigerate overnight.  Enjoy in the morning!

Nutrition Info per 1 serving: 420 calories, 10 g fat, 26 g protein, 55 g carbohydrate, 9 g fiber

Things That I Know

My favorite nephew and brother-in-law are in town! Forgive me, but we've been playing in the beautiful Montana mountains this week and recipe development has taken a back burner!  Here are a few recipes from some other folks, however!

Gluten-Free Soft Pretzels- rejoice my GF friends! 

Farmer's Market Potato Salad- love this fresh take on potato salad! 

Tropical Fruit Salad with Coconut Cream- as if fruit wasn't delicious enough on it's own!

Chinese Chicken Salad Burgers- one of my favorite salads as a burger!

Feta Bread Bites-- you had me at feta........and bread....and bite

Now go plan your dinner menu, then head outside and enjoy the summer!!

Tomato Recipes!

Tis the season for homegrown tomatoes coming out your ears!  Thanks to my cherry-tomato stealing toddler I hardly have this problem this year.  But I wanted to pass on some great recipes to help you include some tomatoes in every meal!

California Caprese Chopped Salad

Roasted Green Tomato and Pepitas Salsa

Lasagna Summer Salad

Vegetarian Benedict

Creamy Tomato Gazpacho

Faux BLT (with Portobello Mushroom)

80--- Peach Pistachio Oatmeal

I eat oatmeal for breakfast almost everyday.  Sometimes I stray from my typical walnuts and banana additions.  This time I came up with something truly spectacular.  I feel funny even calling this a recipe, but I HAD to share it with you! It's fantastic.  And check out the nutrition info-- it's perfect for breakfast!

Peach Pistachio Oatmeal

Serves 1

1/2 cup rolled oats

2/3 cup unsweetened vanilla almond milk (or other milk of choice)

1 tsp honey

2 Tbsp crushed unsalted pistachios

1/2 cup chopped fresh peaches

Mix rolled oats and milk in a bowl.  Heat in the microwave for 2 minutes.  Allow to sit for 1 minute to cool slightly.  Remove bowl from microwave and stir in honey, pistachios, and peaches.  Enjoy!

Nutrition Info per 1 serving: 370 calories, 12 g fat, 14 g protein, 51 g carbohydrates, 8 g fiber