Category: Fresh Recipes

Grilled Hasselback Zucchini

Hasselback Zucchini

This season I want to give you plenty of grilling recipes. That means side dishes too. Try to think of your grill as your outdoor oven. Practically anything your oven can do, your grill can do too. With a little practice and the right tools, you can create beautiful tasty dishes on your outdoor grill. Plus, you get to spend time outside and the grill adds more depth of flavor. Today I am sharing Hasselback Zucchini. It looks so pretty and everyone will comment on how fancy it is. The presentation of this dish and the great taste make it a stand out of a side dish. The flavors are Italian with a ricotta and herb sauce to finish the dish.

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Grilled Hasselback Zucchini

Grilled Hasselback Zucchini

Ingredients

  • 3 zucchini, sliced into thin circles
  • 1/3 c ricotta cheese
  • 1/3c + 2 tbsp Parmesan cheese, grated
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp garlic
  • 4 sage leaves,divided and finely chopped
  • 4 medium basil leaves, divided and finely chopped
  • 1/2 tsp chili flakes (optional)
  • Sea salt and pepper to taste.
  • Well seasoned cast iron pan

Instructions

  1. Heat grill to 400. Slice zucchini into semi thin circles with mandolin or knife.
  2. Toss zucchini in olive oil.
  4. Line zucchini in cast iron pan, standing up.
  5. Place on grill for 20 minutes.
  6. Once zucchini has cook 20 minutes, carefully sprinkle with reserved 2 tbsp Parmesan cheese. Grill 10 minutes longer.
  7. Meanwhile, Melt butter in a saucepan over medium heat. Add garlic and divided herbs reserving the rest for garnish. Cook 2 minutes.
  8. Add Parmesan and 1/3 c ricotta, stir to incorporate. Heat for 3 minutes longer. Season with salt and pepper.
  9. Using an oven mitt, remove zucchini from grill. Pour sauce over zucchini. Garnish with herbs.
http://freshandfit.org/grilled-hasselback-zucchini/

Moroccan Kale, Lentil and Farro Salad with Lemony Dill Dressing

moroccan salad

If you follow my blog, you know by now that I am an avid salad lover. I enjoy finding new ways to make salads anything but boring. Today’s recipe is no exception. Chewy lentils and ancient farro pair with sweet raisins over kale tossed in a lemony dill dressing in this Moroccan adventure of a salad. It is a great salad/grain 2-for-1 side dish to pair with meat or as a vegetarian entree.

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Moroccan Kale, Lentil and Farro Salad with Lemony Dill Dressing

Yield: 4

Ingredients

  • 4 c chopped kale
  • 1/3 c red lentils, cooked according to package
  • 1/3 c farro, cooked according to package
  • 1 carrot, sliced thinly
  • 1/2 c raisins
  • 1/2 c yellow cherry tomatoes, halved
  • 1/3 c soft herbed goat cheese
  • for dressing
  • 2 tbsp chopped dill
  • 3 tbsp olive oil
  • juice of half a lemon
  • 1/4 tsp cracked black pepper

Instructions

  1. cook farro and lentils according to package instructions. During the last 5 minutes add carrot slices to water with farro or lentils to lightly soften.
  2. allow farro and lentils to cool slightly.
  3. whisk together dressing ingredients.
  4. toss kale in dressing, reserving some dressing for the top of the salad.
  5. lay kale out on a platter. Top with carrots, raisins, tomato, goat cheese, lentils and farro.
  6. pour remaining dressing over top of salad. Top with extra cracked pepper.
http://freshandfit.org/moroccan-kale-lentil-and-farro-salad-with-lemony-dill-dressing/

Cucumber & Carrot Salad with Sesame Lime Dressing

cucumber carrot 2

Today is very rainy and humid in our area. The sun is supposed to pop out later today just in time for dinner. We are planning to BBQ, so I made this asian inspired ‘Cucumber & Carrot Salad with Sesame Lime Dressing’ to go with our grilled chicken. It is very easy to put together and full of nutrient rich ingredients. The dressing has that rich nutty aroma and flavor from the toasted sesame oil and a nice acidity from the lime juice.

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Cucumber & Carrot Salad with Sesame Lime Dressing

Cucumber & Carrot Salad with Sesame Lime Dressing

Ingredients

  • 3 carrots, julienned
  • 1 cucumber, peeled lengthwise with a vegetable peeler into ribbons
  • 1 tbsp sesame seeds, toasted
  • 2 tbsp toasted sesame oil
  • juice of 1 lime
  • 1 handful of cilantro, chopped

Instructions

  1. combine carrots and cucumber in a medium bowl.
  2. whisk together lime juice and sesame oil. Pour over carrot and cucumber mixture.
  3. In a small pan, heat sesame seeds on low heat and heat until seeds turn light golden. remove from heat immediately.
  4. Garnish salad with sesame seeds and cilantro
http://freshandfit.org/cucumber-carrot-salad-sesame-lime-dressing/

Berry Scones with Coconut Honey Glaze

berry scones

Spring is a time when most of us are trying to be health minded and choose lighter fare. But we still want to indulge without feeling light we’ve abandoned our healthy way of eating. Well, these ‘Berry Scones with Coconut Honey Glaze’are low in sugar but full of fresh flavor and coco-nutty aroma. I have omitted the dairy for those who are avoiding it and instead used unsweetened almond milk. I also cut the fat using 1/2 ripe banana and 1/2 coconut oil, which adds a nice touch of natural sweetness. You can use your favorite vanilla protein powder for a boost of protein, taking this recipe from a dessert to a pre or post workout snack.

*Note* These are a very light, moist, fall-apart scone, NOT dense and solid like one might expect from the scone. If you find that they are too moist of a scone for you, omit the coconut oil and just stick with the mashed banana for moisture or vice versa.

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Berry Scones with Coconut Honey Glaze

Ingredients

  • For scones
  • 2 c oat flour, finely pulsed oats
  • 1 scoop vanilla protein powder
  • 1 tsp baking soda
  • 1/4 c coconut oil, soft
  • 1 c unsweetened almond milk, microwaved for 30 seconds.
  • 1 tsp vanilla extract
  • 1 ripe banana mashed
  • 1/2 tsp sea salt
  • 1/2 c blueberries
  • 1/3 c dried cranberries
  • For glaze
  • 2 tbsp honey
  • 1 tbsp coconut oil, melted in microwave 15 seconds.

Instructions

  1. Preheat oven to 350. Cover an 8 in round pie pan in aluminum foil and spray with non-stick spray. Scones will be easier to lift out.
  2. In a food processor or blending gadget, pulse oats until fine.
  3. Combine oat flour, protein powder, baking soda and sea salt in a large bowl.
  4. In a separate bowl mix together mashed banana, coconut oil, vanilla extract, and almond milk (almond milk is microwaved so it doesn't solidify coconut oil)
  5. Stir wet ingredients into dry. Stir in cranberries and blueberries.
  6. Pour batter into pan. Smooth with back of spoon or spatula. Bake for 30 minutes.
  7. Whisk together coconut oil and honey for glaze.
  8. After scones bake 30 minutes, carefully removed from oven.
  9. Drizzle scones with honey coconut glaze and return to oven for 5 minutes.
  10. Allow to cool at least 15 minutes before lifting from pan and peeling off aluminum foil.
  11. Slice scones into triangles.
http://freshandfit.org/berry-scones-coconut-honey-glaze/

Berry Scones Recipe