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Tag Archive: summer

Citrus-Infused Mayo

October 26, 2013 Print this page

A vibrant, summery condiment that’s easy to prepare and tastes great with crab cakes.

Ingredients

Prep Time 5 min
Cooking Time
Total Time 5 min
Yield 3/4 cup

2 large egg yolks

The juice of 2 limes

1 1/2 teaspoons of red wine vinegar

1 1/2 teaspoons of dijon mustard

A good pinch of salt

A large crack of black pepper

3/4 cup of olive oil (can be substituted with liquefied coconut oil)

Directions

In the bowl of a food processor or blender, process the egg yolks, lime juice, red wine vinegar, dijon mustard, salt, and black pepper until smooth, about 1 minute.

With the machine running, SLOWLY drizzle in the extra-virgin olive oil. It should take 3-4 minutes to get all of the oil from the measuring cup to the machine, so make sure you keep your pouring at just a trickle. This will really help to emulsify all of the ingredients and make it super creamy.

I like my mayonnaise on the lighter, creamier side, so I only add 3/4 cup of oil. If you like a denser, thicker mayo, add more oil as necessary.

Use to bind together crab cakes or on top of any grilled meat or seafood.


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Crab Cakes

October 26, 2013 Print this page

A healthier but just as tasty makeover of the American classic. Don’t forget to make the citrus-infused mayo to go with it: they’re dynamite together!

Ingredients

Prep Time 15 min
Cooking Time 15 min
Total Time 30 min
Yield 6 to 8 crab cakes

1 lb of lump crab meat

1 yellow bell pepper, chopped

1 scallion, chopped

1 egg, whisked

6 tablespoons of citrus-infused mayo (can substitute with store-bought, but I do not recommend)

2 tablespoons of creole seasoning

A generous pinch of salt

3 tablespoons of coconut flour

1/3 cup of palm shortening (can be substituted with coconut oil, ghee, or avocado oil)

Directions

Preheat the oven to 300 degrees and line a baking sheet with tinfoil. You’ll be cooking the cakes in batches, so you’ll need to keep the first batch warm while the second batch is going.

In a medium-sized bowl, break up the crab meat into small chunks and remove any shells if you find ‘em.

Pour the crab into a large bowl and add the yellow bell pepper, scallion, egg, citrus-infused mayonnaise, 2 tablespoons of creole seasoning (for the recipe I used, click here), salt, and coconut flour. With your hands, squish and squeeze all of the ingredients together, really making sure to get everything well-incorporated.

Form the crab mixture into 6-8 cakes, depending on how large you want them.

In a large skillet over medium-high heat, melt 1/3 cup of organic palm shortening. When the fat is completely melted and shimmering, add half of the crab cakes to the pan. Cook undisturbed until dark brown on that side, about 6 to 8 minutes, then flip to cook for 5 to 7 minutes longer.

Once crisp and darkened on both sides, transfer the finished crab cakes to the prepared baking sheet and pop in the oven. Add more fat to the pan if necessary, and repeat the same steps with the remaining crab cakes.

Serve with some of the citrus-infused mayo or a generous slice of ripe avocado.


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Ratatouille (Ratatouille Style)

October 26, 2013 , Print this page

What I make to satisfy my need to eat ratatouille after watching Ratatouille for the ten thousandth time in French class.

Ingredients

Prep Time 35 min
Cooking Time 50 min
Total Time 1 hr 30 min
Yield 3 servings as a main dish or 4 servings as a side dish

2 small eggplants (any variety)

Salt

2 medium zucchini

2 large bell peppers

14 ounces of tomato paste or plain tomato sauce (about 1 medium can)

2 tablespoons of olive oil, divided

1 small onion, chopped

2 cloves of garlic, thinly sliced

A generous pinch of salt

2 teaspoons of dried thyme

2 teaspoons of dried basil

2 teaspoons of oregano

A good crack of black pepper

Good soft cheese (optional)

Directions

At least a half an hour before you want to bake your ratatouille, slice the eggplants into 1/4-inch to 1/2-inch rounds.

Liberally salt the eggplant rounds and let them sit on a baking sheet or cutting board until assembly time, at least 30 minutes. This is to help some of the water get out and make your eggplant tender, not mushy and gushy.

Next, preheat the oven to 375 degrees. Cut the zucchini into 1/4-inch rounds and the bell peppers into 1/4-inch rings.

Set the sliced veggies aside. On the bottom of a 13 x 9 baking dish, mix together the tomato paste or tomato sauce, 1 tablespoon of olive oil, onion, garlic, and the generous pinch of salt. With the back of a spoon or a small spatula, spread it out so the bottom is completely coated.

To assemble, put one piece of eggplant with two or three slices of zucchini and a slice of pepper. Keep going until you run out of space or vegetables…whichever comes first.

Sprinkle the top with the dried thyme, basil, and oregano, a black pepper, and an additional tablespoon of olive oil.

Cut out a piece of parchment paper to fit snugly atop the dish. Stick the ratatouille in the oven until the veggies are tender and beginning to curl around the edges, about 45 to 50 minutes.

If you don’t want cheese, you can stop here. If you’re opting for the dairy, top the ratatouille with your desired amount of cheese (for me, about 10 tiny squares cut from two slices worth) and broil until completely melted, about 5 minutes.

Serve immediately with a large fork and a hungry belly.


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Loaded Zucchini Bread

October 18, 2013 Print this page

The best bread to have for breakfast or snack in the summertime! Filled with vegetables, fruit, and deliciousness, your stomach will thank you for feeding it this.

Ingredients

Prep Time 20 min
Cooking Time 50 min
Total Time 90 min
Yield 1 loaf

1 medium zucchini

3 large eggs

1/3 cup of coconut nectar (can be substituted with honey or maple syrup)

1/2 cup of unsweetened applesauce or mashed banana

1 teaspoon of vanilla extract

1 teaspoon of apple cider vinegar

1 1/2 cups of blanched almond flour

1 teaspoon of baking soda

1 tablespoon of cinnamon

1/2 teaspoon of ginger

1/4 teaspoon of nutmeg (optional)

1/4 teaspoon of cloves (optional)

3/4 cup of unsweetened shredded coconut or slivered almonds

1/2 cup of raisins

Directions

Preheat the oven to 350 degrees and cut out a piece of parchment paper to fit snugly on the bottom of a 9 x 5 loaf pan. With non-stick cooking spray or a paper towel with some coconut oil, heavily grease the pan.

Using a hand grater or a food processor, grate 1 heaping cup of zucchini.

Once you have your zucchini measured out, scoop it up and put it into a large piece of cheesecloth or paper towel. Form it into a ball, twist the top, and squeeze out as much liquid as you can. Set aside until ready to use.

In the bowl of a stand mixer, beat together the eggs and coconut nectar. When the liquids are homogeneous, add in the applesauce, vanilla extract, and apple cider vinegar. Beat on medium until well-combined.

With the mixer off, pour in the blanched almond flour, baking soda, cinnamon, ginger, and nutmeg and cloves, if you’re using them.

Mix everything together on medium-low until no clumps of almond flour remain, about two minutes. Scrape down the bowl once or twice, if necessary.

With a spatula, gently fold in the zucchini, unsweetened shredded coconut, and raisins.

Pour the batter into the prepared loaf pan, and bake until golden brown on top and a knife comes out clean in the center, about 45 to 55 minutes.

Let the bread cool in the loaf pan for at least an hour before removing and slicing.


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Loaded Zucchini Bread (gluten-free, dairy-free, paleo)

August 26, 2013 Leave your thoughts Print this page

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This is a seriously nutrient-packed bread, if there ever was one. You’ve got a massive dose of vitamin C from the moist zucchini, some healthy fats from the tender coconut flakes, and a good amount of potassium from the perfectly sweet raisins. Served warm with a scoop of coconut whipped cream or toasted with a swirl of nut butter, this zucchini bread is excellent for any occasion.

But where did my zucchini come from? Now, this is a special story.

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I captured this beautiful butterfly at Amber Waves Farm in Amagansett, New York, while I picked basket after basket of bright orange cherry tomatoes. The mid-morning sun warmed my back as smells of freshness and summer danced around in the air. Behind me were rows and rows of eggplants, cucumbers, and squashes, all at their peak ripeness.

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In charge of this amazing place are Katie and Amanda, two women whom I have the utmost respect for. For five years now, they’ve been independently running Amber Waves Farm, spending day after day planting, picking, and packing. But they love what they’re doing. They always are upbeat and have smiles on their faces, even in the heat after waking up early. Together, they’ve created an incredible farm focused on learning about the healthiest, tastiest foods in the world: fruits and vegetables.

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When I left the farm, I had at least three or four bags of fresh produce. I couldn’t decide what to take: everything looked just…AWESOME. There were big, fat eggplants and long, skinny eggplants. There were squashes as yellow as a daffodil and squashes in deep shades of green. There was okra, cucumbers, peppers in every color of the rainbow, tomatoes small as the tip of my pinky and nearly as large as my face…oh, and husk cherries.

What’s a husk cherry? They’re my and my mom’s new obsession. They’re neither a tomato nor a grape, nor really a tomatillo, either. They’re ready when—get this—they fall on the ground, and to harvest them, you’ve gotta get down on your knees and DIG! The result is so worth it, though: you peel back the husk, pop the pale yellow fruit into your mouth, and experience revelation. It’s crisp and the slightest bit juicy, but not watery at all. It has notes of nuttiness, like a hazelnut, a little sweetness, and just a touch of tart. I’ve never had anything like it.

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Did I mention they have chickens there, too? And look at what they’re eating: REAL. FOOD. Do you see any soy? Do you see any mysterious brown pellets? No, they’re eating ZUCCHINI! Praise the schmaltz. 

Speaking of zucchini, the ones from Amber Waves are pretty much the best zucchini I’ve EVER eaten. It’s so good I could eat it raw, which I’ve never been able to do with ones from the supermarket. I was planning on sharing a recipe for zucchini noodles with you guys, but after beholding the ugliness of my last attempt, I decided to make zucchini bread instead.

Good compromise, right? Right? Well, let’s get started.

Preheat the oven to 350 degrees and cut out a piece of parchment paper to fit snugly on the bottom of a 9 x 5 loaf pan. With non-stick cooking spray or a paper towel with some coconut oil, heavily grease the pan. Breads, particularly gluten-free ones, love to get stuck to loaf pans, so it’s really important to take precautionary measures. (The first time I made gluten-free banana bread, my dad and I had to use about 5 different kitchen utensils to get it out.)  

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Using a hand grater or a food processor, grate 1 heaping cup of zucchini. Mine was really big, so I wound up just eating what I didn’t use. No biggie.

Once you have your zucchini measured out, scoop it up and put it into a large piece of cheesecloth or paper towel. Form it into a ball, twist the top, and squeeze out as much liquid as you can. Set aside until ready to use.

In the bowl of a stand mixer, beat together 3 large eggs and 1/3 cup of coconut nectar, honey, OR maple syrup. When the liquids are homogeneous, add in 1/2 cup of unsweetened applesauce, 1 teaspoon of vanilla extract, and 1 teaspoon of apple cider vinegar. Beat on medium until well-combined.

Time for dry ingredients! With the mixer off, pour in 1 1/2 cups of blanched almond flour, 1 teaspoon of baking soda, 1 tablespoon of cinnamon, and 1/2 teaspoon of ginger. You can also add up to 1/4 teaspoon of nutmeg and/or cloves, but my mom isn’t a fan of either, so I just left them out.

Mix everything together on medium-low until no clumps of almond flour remain, about two minutes. Scrape down the bowl once or twice, if necessary.

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With a spatula, gently fold in the zucchini, 3/4 cup of unsweetened shredded coconut, and 1/2 cup of raisins. You can also add in chocolate chips, nuts, or your favorite dried fruit for endless flavor combinations!

Pour the batter into the prepared loaf pan, and bake until golden brown on top and a knife comes out clean in the center, about 45 to 55 minutes. (My oven runs cool, so I always have to bake things longer.)

Let the bread cool in the loaf pan for at least an hour before removing and slicing.

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Looking for other recipes that use zucchini? Here are some from around the internet that I want to try!

What is your favorite summer vegetable? Leave me a comment on Facebook and let me know!


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