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zucchini

herbed zucchini fritters

by Jackie Newgent  |  March 13, 2021  |  2 Comments
I get so excited when the air is warmer and the days are brighter … and when it’s zucchini season. It means there will be plenty of these herbed zucchini fritters to indulge in. Better yet, here’s the recipe for you to try so that we can all indulge in them!
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lemony herb farro salad with avocado & grilled zucchini

by Jackie Newgent  |  May 22, 2019  |  2 Comments
It’s the time of year for showers, picnics, and other fun gatherings. So, this is also the time of year I create a new salad to serve for these joyful occasions. So, what’s in my new salad? Well, it’s a farro salad. But it’s way beyond just that. It’s full of refreshing ingredients, intriguing textures, lots of nutrition, and pops of color. It’s totally not one of those salad afterthoughts … it’ll be the star of the plate!
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veggie & red lentil rotini pasta bowl

by Jackie Newgent  |  January 30, 2017  |  0 Comments
If you’ve got about 15 minutes, make this veggie pasta bowl! That’s what I often do when I’m short on time for dinner! But vegetarian pasta dishes don’t always provide enough protein for a complete meal. So, here’s what I like to do: Use a pasta made from red lentils. I love, love, love lentils for so many reasons, including that the little pulses are packed with plant protein and can help play a role in regulating blood cholesterol and blood sugar levels! (By the way, I chose Tolerant Organic Red Lentil Pasta here, which I picked up at Whole Foods Market.) Hope you try this meal-in-one pasta bowl on Meatless Monday–and beyond. It’s not fancy, but it’s flavorful! Enjoy!...
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summer vegetable coconut curry

by Jackie Newgent  |  July 22, 2015  |  13 Comments
July is one of the happiest months when it comes to the plentiful array of produce available. So this seasonally-inspired recipe takes advantage of what you’ll typically find at the farmers’ market right now, including zucchini, organic corn-on-the-cob, grape tomatoes, shallots, and baby spinach. If you like, make swaps for what’s “hyperlocal” in your area, such as heirloom cherry tomatoes, purple scallions, or dark leafy greens grown at a nearby farm (or your own backyard garden!) rather than grape tomatoes, shallots, or baby spinach, respectively. Ladle the saucy vegetable-centric curry over steamed whole grains of choice, like brown rice or quinoa or a blend, to round out the meal. Serve it as a vegan dinner that’ll please everyone–on Meatless Monday...
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peppery romano “fried” zucchini chips

by Jackie Newgent  |  March 22, 2015  |  0 Comments
When served on an appetizer menu, zucchini chips sound like they may be healthier than some other options. Unfortunately, the zucchini acts like a mop and soaks up oodles of oil in the process of being fried. It’s usually served with a dip or sauce, too. So even though you do get some vegetable benefit, the greasy app can be associated with over a meal’s worth of calories. In my version of zucchini chips, the focus stays on the zucchini. The coating includes a crispy combination of Romano cheese and whole-wheat Panko breadcrumbs. They get deliciously browned by baking (aka “oven-frying”); no deep frying is required. For extra pep, a generous amount of freshly ground black pepper is the key....
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