Bonus Recipe Blog

Hey guys! Here are a few extra recipes if you need some inspiration for some of your veggies. I have tried some of these, but not all. If someone tries those crazy beet brownies, you have to let me know how they turn out because that one's out there!

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Southwestern Summer Squash Casserole

Ingredients:

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 5 medium yellow squash, sliced

• Salt and pepper

• 1-2 fresh peppers of your choice, sliced

• 1 bunch scallions, chopped

• 2 cloves garlic, minced

• 3/4 cup mayo

• 4 oz cream cheese, softened

• 2 large eggs

• 2/3 cup Parmesan cheese (divided)

• 12 butter crackers such as Ritz or Townhouse (I'm a Townhouse girl, don't know about you guys), crushed

Directions:

• Preheat oven to 350.Grease an 8x8 inch baking pan and set aside.

• Heat butter and oil over medium-high heat in a large saute pan.

• Add the squash and cook for 5 minutes or until slightly soft. Add peppers and scallions and cook another 3-4 minutes. Stir in garlic. Remove from heat and allow to cook slightly.

• Blend mayo, cream cheese ad eggs together until smooth. Stir in 1/2 cup of cheese.

• Transfer squash mixture into the prepared baking dish.Pour egg mixture over squash.

• Top with remaining cheese, then crushed crackers. Lightly spray with cooking spray if desired.

• Bake 30-40 minutes or until hot and bubbling and crackers are lightly browned.

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Fudgy Beet Brownies

Ingredients:

• 2 small or one large beet, roasted (1/2 cup pureed)

• 1/2 cup semi-sweet chocolate chips

• 1/2 cup unsalted butter, melted

• 3 eggs

• 2/3 cup maple syrup

• 2 tsp vanilla extract

• 1 cup all purpose flour

• 3 tbsp unsweetened cocoa powder

• 1/2 tsp baking powder

• 1/2 tsp salt

Directions:

• To roast beets, preheat oven to 400. Scrub beets and trim ends. Rub with olive oil and wrap in aluminum foil. Bake for 45 min or until soft enough to slice through.

• Decrease the oven temp to 350. Puree beets in a food processor or blender until smooth.

• Melt the butter and chocolate chips in a double boiler or in the microwave in 20-second increments.

• Combine with beet puree, eggs, syrup and vanilla and whisk until smooth. In a separate bowl, combine dry ingredients. Add to the wet ingredients and mix well.

• Pour the batter into a greased 8x8 baking pan and cook for 25 minutes.

• Let them cool completely before slicing. Store in an airtight container in the fridge.

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Fresh Green Beans with Bacon

Ingredients:

• 2 tbsp butter

• 2 cloves of garlic, minced

• 1/2 onion, minced

• 5 strips of bacon, diced

• 1 lb fresh green beans, trimmed and cut

• 2 tsp lemon juice

• Salt and pepper

Directions:

• Wash and trim the ends off the beans, and cut in half

• In a skillet over med-high heat, melt butter, then add the onion, garlic, and bacon. Fry bacon until crispy.

• Place beans in a pot and cover with water. Add salt and bring to a boil. Cook for 5-10 minutes until tender, then drain.

• Add beans and lemon to bacon in skillet an season with salt and pepper. Cook for 3-5 minutes until tender.

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Cauliflower Crack

Ingredients:

• 1 head cauliflower

• 1/3 cup coconut aminos (or mix 2.5 tbsp soy sauce with 2.5 tbsp water)

• 3 tbsp avocado or olive oil

• 3 tbsp Umami seasoning

• 1 tsp garlic powder

• 1 tsp onion powder

Directions:

• Prep the cauliflower by washing and cutting the head into small florets.

• Preheat oven to 425.

• In a small bowl, whisk together all the remaining ingredients.

• Pour the rub over the cauliflower and massage into each piece until coated.

• Spread the cauliflower on a baking sheet and bake for 30 minutes.

Variations:

• Adobo seasoning, onion powder, garlic powder, celery salt

• Gochujang and Mrs. Dash

• Jamaican jerk seasoning with a bit of lemon juice

• Garlic powder, thyme, grated Parmesan cheese

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Zucchini Fritters

Ingredients:

• 4 zucchini, shredded coarsely

• 1/2 tsp salt 1/2 cup all-purpose flour

• 2 large eggs

• 1/3 cup shredded cheese of your choice

• 1 tbsp chives, chopped

• Olive oil

• Salt & pepper

Directions:

• Wash and shred your zucchini, then toss in a colander with salt. Let stand in the sink for 10 minutes, then wrap in a clean towel and squeeze out any excess liquid.

• Combine flour, eggs, cheese, chives, salt and pepper in a mixing bowl until smooth. Add zucchini and stir well.

• Heat oil in a large skillet over med-high heat. Drop batter into oil in tablespoon-fulls, flattening with the back of the spoon. Fry about 2 minutes on each side, until crispy and golden. Drain on a plate lined with a paper towel.