“Beet” this idea!
Here’s a great recipe to use up some of the treasures that come from your garden or the farmers market. With lots of variations for seasonings and toppings, this quick summer salad can be the base of your meal!
Beet and Goat Cheese Arugula Salad
Serves | 4 |
Prep time | 20 minutes |
Cook time | 12 minutes |
Total time | 32 minutes |
Meal type | Main Dish, Salad, Side Dish, Starter |
Misc | Serve Cold |
Website | foodnetwork.com |
Ingredients
- 1/4 cup balsamic vinegar
- 3 tablespoons shallots, sliced thin
- 1 tablespoon honey
- 1/4 cup olive oil
- 6 Medium sized beets, cooked and quartered
- 6 cups fresh arugula
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup dried craisins
- 1/2 avocado, peeled, pitted and cubed
- 4oz crumbled goat cheese
- salt and pepper to taste
Note
This is a great recipe to use up some of summers garden treasures! Try variations with the viniagrette, such as adding garlic, rosemary, or thyme. Perhaps some toasted pecans instead of walnuts, diced apples instead of dried craisins, or even a creative cheese combo! No arugula? No worries! Spinach, beet greens, collards, or any other kind of leafy green will work too! Serve along side grilled chicken or fish, or even chop up some protein to put on top and you've got a great meal!
Per 1 1/2 cup salad:
2 servings vegetables
1/2 serving fruit
1 oz protein equivalent
2 tsp fat equivalent
1/2 serving dairy
Directions
Step 1 | |
Preheat oven to 450F. Line a baking sheet with foil. In a bowl, whisk together balsamic vinegar, honey, and shallots. Gradually stir in olive oil and season with salt and pepper. Toss in beets to coat. Place beets on baking sheet and roast until slightly caramelized, about 12 minutes. Set aside to cool. | |
Step 2 | |
Toss arugula, walnuts, and crasins with enough of the left over viniagrette to coat. Season again with salt and pepper. Place beets, avocado and goat cheese on top. Serve and enjoy! |
Zucchini, Zucchini, and more Zucchini…what to do with it all?!
Zucchini is in full blast this time of year…so, take advantage of this versatile vegetable! Here are some quick, easy, healthy, AND delicious recipes to try out- of course they all feature ZUCCHINI!!!
For an easy appetizer, try these Zucchini Pizza Bites
Simple Zucchini Pizza Bites
Prep time | 5 minutes |
Cook time | 4 minutes |
Total time | 9 minutes |
Website | skinnytaste.com |
Ingredients
- zucchini, cut in 1/4-inch slices
- olive oil spray
- marinara sauce
- part-skim shredded mozzarella
- basil, oregano, pepper to taste
Note
This is a simple appetizer recipe that will surely be a hit! Plus its a great way to use extra zucchini, and slash a craving for pizza!
Directions
Step 1 | |
Cut zucchini into 1/4-inch thick slices. Lightly spray both sides with olive oil spray. Season with basil, oregano, pepper to taste. Grill or broil zucchini for about 2 minutes on each side. Top with marinara sauce and shredded cheese, and return to grill, or broil for additional 1-2 minutes until cheese is melted. |
For a main dish…Basil, Shrimp, and Zucchini Pasta!
Basil, Shrimp and Zucchini Pasta
Serves | 4 |
Cook time | 35 minutes |
Meal type | Main Dish |
Misc | Serve Hot |
Website | eatingwell.com |
Ingredients
- 1/2 cup fresh basil. chopped
- 8oz tomato sauce
- 2 teaspoons plus 1 Tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1lb peeled and deveined raw shrimp
- 2 cups whole wheat pasta
- 2 zucchini
- salt, pepper, cayenne powder to taste
Directions
Step 1 | |
Combine 1/4 cup basil, tomato sauce, 2 teaspoons oil, garlic, salt, pepper and cayenne in a medium bowl. Stir in shrimp; let stand for 10 minute to 30 minutes. | |
Step 2 | |
While shrimp is marinating, cook pasta in a large pan of boiling water until just tender(about 8-11 minutes) and drain. | |
Step 3 | |
Cut zucchini in quarters lengthwise, and then cut into 1/4-inch-thick slices. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the shrimp mixture along with zucchini slices. Cook, stirring, until the shrimp are pink and just barely cooked through (3 to 4 minutes). Stir in the pasta and heat, stirring, until piping hot (1 to 2 minutes). Stir in the remaining 1/4 cup basil and season with pepper. |
And here’s a simple side to go along… Presto-Pesto Zucchini
Presto- Zucchini with Pesto!
Serves | 4 |
Prep time | 5 minutes |
Cook time | 25 minutes |
Total time | 30 minutes |
Meal type | Appetizer, Salad, Side Dish |
Misc | Pre-preparable, Serve Hot |
Website | eatingwell.com |
Ingredients
- 2 lbs zucchini, cut into 1-inch chunks
- 1 tablespoon extra virgin olive oil
- 2 tablespoons pesto
- salt and pepper to taste
Directions
Step 1 | |
Preheat oven to 500°F. Place baking sheet on oven rack in middle of the oven. In a large bowl, toss zucchini with oil. Spread the zucchini on the preheated baking sheet in a single layer. Roast until beginning to brown (5-7 minutes). Turn the zucchini and continue roasting until just tender (7-9 minutes). Return the zucchini to the bowl. Add pesto, salt and pepper; toss to coat. |
Of course, we can’t forget dessert! Zippy Zucchini Bread!!
Zippy Zucchini Bread
Serves | 12 |
Prep time | 10 minutes |
Cook time | 50 minutes |
Total time | 1 hour |
Meal type | Bread, Breakfast, Dessert, Snack |
Misc | Child Friendly, Freezable |
By author | Lindsay Lawes, MS, RD |
Ingredients
- 1 Medium overripe banana, mashed
- 1 Egg, or equivalent egg substitute
- 2 tablespoons plus 2 Teaspoons Truvia Baking Blend
- 1 teaspoon vanilla extract
- 2/3 cups low-fat or fat-free milk
- 1 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon gound cinnamon
- 1 1/2 cup grated zucchini
- 1/3 cup chopped walnuts
- 1/3 cup dark chocolate chips
Note
This super easy, and extremely delicious zucchini bread is incredibly low in sugar and fat. With 100kcal, 1.5g of fat, 20g carbs, 3g fiber, 4g sugar, and 4g protein in 1/12th of the loaf, this makes a great alternative for your typical zucchini bread loaded with sugar, butter, and white flour. Enjoy with a cold glass of low-fat milk, a smear of nut butter, or simply on its own!
Directions
Step 1 | |
Preheat oven to 365F. In a large bowl, mash banana. Mix in vanilla, egg, milk, and Truvia until well-blended. Add dry ingredients, until mixed thoroughly. Fold in zucchini, walnuts, and chocolate chips. Pour batter into sprayed loaf pan. Bake 45-50 minutes, or until golden brown and cooked through. |
Before you know it…your abundance of zucchini will be gone!
Looking for new quick and easy dinner ideas??
Check out these fast, easy, and super delicious dinner ideas! Make extra for lunch the following day to help save time in the morning, and save money!
Super Simple Seared Salmon and Baby Bok Choy
Prep time | 5 minutes |
Cook time | 20 minutes |
Total time | 25 minutes |
Meal type | Main Dish, Side Dish |
Misc | Serve Hot |
Ingredients
- 5oz Salmon fillet, skin on ( based on one per person)
- 1 teaspoon Whole ground mustard ( or to taste)
- 1 teaspoon Honey (per fillet)
- 4 heads Baby Bok Choy (one per person)
- 1/2 tablespoon Grape seed oil (for high heat)
- 1 clove Garlic, minced (or to taste)
- 5oz Salmon fillet, skin on ( based on one per person)
- 1 teaspoon Whole ground mustard ( or to taste)
- 1 teaspoon Honey (per fillet)
- 4 heads Baby Bok Choy (one per person)
- 1/2 tablespoon Grape seed oil (for high heat)
- 1 clove Garlic, minced (or to taste)
Note
This is a quick and easy dinner for any night! Go ahead and cook up more Bok Choy, for lunch leftovers tomorrow!
Directions
Step 1 | |
For salmon: preheat oven to 425F. Rub mustard and honey on flesh of each fillet. (Note: if you don't have honey, any other sweetener, such as maple syrup, agave, or brown sugar will work. Just don't omit, as it causes the browning!). In a pan, over medium high heat, place fillets flesh down. Sauté about 3 minutes, or until browning. Turn fillets over and place entire pan in oven for about 4 minutes. Salmon will be medium rare when albumin (white part) is beginning to flake off. | |
Step 2 | |
For Bok Choy: lightly coat a pan with grape seed oil. Over high heat, add garlic and Bok Choy. Sauté 4-5 minutes. |
Cucumber-Fennel Salad with Herbed Greek Yogurt
Serves | 8-10 |
Prep time | 30 minutes |
Dietary | Vegetarian |
Meal type | Main Dish, Salad, Side Dish |
Misc | Serve Cold |
Website | Foodandwine.com |
Ingredients
- 1 cup Plain, fat free Greek yogurt
- 3 tablespoons White wine vinegar
- 1/2 cup Chopped parsley
- 1/4 cup Snipped chives
- 4 English cucumbers—halved lengthwise, seedeand thinly sliced on a diagonal
- 2 fennel bulbs—halved lengthwise, cored and very thinly sliced
- 7 Celery ribs, thinly sliced crosswise
- 1 cup Scallions, thinly sliced
Note
Add some grilled chicken, seared salmon, or even some white beans and you've got a great meal!
Directions
Step 1 | |
In a large bowl, whisk the Greek yogurt with the white wine vinegar, parsley and chives. Season the dressing with salt and pepper. Fold in the sliced cucumbers, fennel, celery and scallions, season the salad with salt and pepper and serve. |
Chickpea and Red Onion Salad
Serves | 4 |
Prep time | 15 minutes |
Cook time | 15 minutes |
Total time | 30 minutes |
Dietary | Vegetarian |
Meal type | Main Dish, Salad |
Misc | Serve Cold |
Website | Eating well.com |
Ingredients
- 1/4 cup Red onion, slivered
- 1(19oz) can Chickpeas, rinsed and drained
- 1/2 cup Fresh parsley, chopped
- 2 tablespoons Lemon juice
- 1 tablespoon Olive oil
- 1 tablespoon Capers, rinsed and chopped
- Salt and pepper to taste
- Lettuce leaves
Note
Add some grilled chicken or fish alongside and you've got great quick and easy meal!
Directions
Step 1 | |
Place onion in a medium bowl, cover with cold water and let soak for 10 minutes. Drain well and place in a salad bowl. Add chickpeas, parsley, lemon juice, oil and capers; stir to combine. Season with salt and pepper. Serve on lettuce leaves. |
Want more? Check out Food & Wine for recipes like Roasted Carrot and Avocado Salad with Citrus Dressing or Eating Well’s Chicken & White Bean Salad!
Groovy Granola
Looking for a quick, easy and delicious granola recipe? Give this one a try! A few basic ingredients, and then you add your favorite nut or seeds, and dried fruit. Flax meal adds an extra boost of omega 3’s!
Groovy Granola
Serves | 4 cups |
Prep time | 5 minutes |
Cook time | 30 minutes |
Total time | 35 minutes |
Meal type | Breakfast, Snack |
Misc | Child Friendly, Pre-preparable |
Ingredients
- 3 cups rolled oats
- 1 cup nuts and/or seeds
- 1/2 cup unsweetened dried shredded coconut
- 1/2 teaspoon ground cinnamon
- 1/4 cup honey or maple syrup
- 1/2 cup raisins or other dried fruit
- 1/2 teaspoon vanilla extract
- 1/4 cup flax meal
- dash salt
Directions
Step 1 | |
Preheat oven to 350° F. Combine oats, nuts, coconut, cinnamon, sweetener and salt in a large heatproof bowl. | |
Step 2 | |
Spread evenly onto a large rimmed cookie sheet. Bake for about 30 minutes, stirring it every 10 minutes to brown evenly. | |
Step 3 | |
Transfer the cooked granola from the cookie sheet back to the bowl.Add flax meal. Drizzle with vanilla and allow to cool. Mix in the dried fruit. | |
Step 4 | |
Enjoy! (Place remaining in a cool and dry place) |