Recipe: Tomatillo Corn Salad

I am someone who is inspired by ingredients. And during my recent visit to the farmers market, I couldn't help but want to take home some tomatillos. These green tomato-like fruits with a paper-y husk are often featured in Southwestern and Mexican cuisine.

With cilantro and some chili peppers, tomatillos make a great salsa. Instead of the usual corn chips, I thought it would be fun to feature in a quinoa salad with corn and zucchini. I was surprised by how great this recipe turned out. And also how easy it was! If you have leftover quinoa, it can be made in under 15 minutes!

Serve by itself or over a bed of spinach or arugula. Pairs well with grilled fish.

Tomatillo Salsa
(recipe from Vegetarian Cooking for Everyone)
8 ounces tomatillos, husks removed
5 sprigs cilantro
2 serrano or mild chili peppers
1/2 small white onion, sliced
Salt

Place tomatillos in a saucepan and cover with water. Bring to a boil, then lower the heat and simmer until they are dull green, about 10 minutes. Drain. Puree in a blender or food processor with the chiles, onion, cilantro, and 1/4 teaspoon salt. Chill before serving.

Quinoa Salad with Corn and Zucchini
1.5 cups quinoa
3 cups water
1 corn, kernels removed
1 medium zucchini, quartered and sliced
1 tbsp olive oil

To make quinoa, place in heavy pot with water. Bring to boil, then lower the heat to a simmer. Cover and cook for about 20 minutes, until quinoa is finished.

In a medium sized skillet, saute corn and zucchini in olive oil over medium heat. Cook for 5-7 minutes until done. Add to cooked quinoa.

Serve with tomatillo salsa. Enjoy!

Recipe: Zucchini polenta pizza

Looks like a pizza. Smells like a pizza. Tastes like a pizza. Yet, there is something different about this recipe. It is actually made from polenta!

As someone who is on the lookout for wheat alternatives and seasonal recipes, this recipe originally posted on Chocolate and Zucchini caught my eye. It is very simple to prepare and I am sure you will enjoy.

Serves 4

For polenta 'crust'
1 cup cornmeal or polenta (possibly 1/4 cup more)
2 cups milk
1 1/2 cups water or vegetable stock
1/4 cup butter or olive oil
1 clove garlic, minced
fresh or dried herbs (thyme, rosemary)
salt and pepper

1. Preheat oven to 425 degrees.
2. In a large pot, saute butter or olive oil with garlic, herbs, and a pinch of salt and pepper for 1 minute.
3. Add water and milk and bring to a boil.
4. Upon reaching boil, reduce to low heat and whisk in polenta. Should start to thicken. Add another 1/4 cup polenta if necessary.
5. To make crust, place cooked polenta in a round 10 inch springform cake pan (or pie plate) lined with parchment paper.
6. Bake for 15 minutes until top is golden
7. Remove from the oven. You will then attempt to flip the crust over onto a cookie sheet. This should be relatively easy if you are using parchment paper.
8. Insert back into oven for another 10 or 15 minutes, until other side is done.

For toppings
1 medium zucchini, thinly sliced
olive oil
thyme, a few sprigs
salt and pepper to taste
goat cheese
freshly grated parmesan (optional)

1. While the crust is cooking, saute the zucchini, garlic and fresh herbs in olive oil over medium-low heat.
2. Cook for about 20 minutes, until cooked but not falling apart.
3. Add zucchini to baked polenta crust
4. Top with crumbled goat cheese
5. Return to oven for 10 minutes. Remove, adding parmesan if desired. Cut in slices and serve.

Recipe: Zucchini nut bread

I've officially designated the last week of August 'Zuchinni Week!' It seems I've been inspired with the ingredient this week. Or perhaps it is just cause I've got so much!

This recipe was inspired by another great blog Au Naturel. I love it cause it uses a combination of almond and chickpea flour (yes, gluten-free!). And instead of sugar uses agave nectar, which is a milder, natural sweetener made from the agave cactus (the same plant tequila comes from). Very moist. Very delicious. I am sure you will enjoy!

Makes 1 loaf

1 1/2 cup zucchini (1 medium zucchini grated)
3/4 cup chickpea flour, sifted
3/4 cup almond meal
1 1/2 eggs
1/4 cup butter
3/4 cup agave nectar
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/4 tsp masala powder (or ground cloves, nutmeg, cardamom)
1/2 tsp cinnamon
1/4 cup chopped walnuts (optional)
1/4 cup raisins (optional)

Preheat oven to 350 degrees. Grease a loaf pan with butter.

Grate zucchini using food processor or box grater. Press grated zucchini with paper towel to absorb excess moisture.

Combine all dry ingredients in bowl (i.e. chickpea flour, almond meal, baking soda, baking powder, salt, cinnamon, masala powder). Be sure to pass chickpea flour in sifter.

In large bowl, beat butter and eggs until creamy. Continue to blend while adding agave nectar and vanilla extract. Fold in grated zucchini.

Add 1/3 of dry ingredients to wet ingredients. Stir to combine. Add remaining mixture. Mix well, make sure no dry clumps remaining. Add walnuts and/or raisins if desired.

Pour batter in loaf pan. Bake 40 minutes in oven. Immediately remove loaf and let cool. Note: cake will appear partially uncooked. That is okay...this is a moist cake! Continuing to cook will make this too dry.

Recipe: Zucchini cakes with feta

I love zucchini. And every summer I am in search of a few good zucchini recipes. This is one of my favorites. It is very simple to make and really delicious. It goes well with sour cream, greek yogurt, or labne. Enjoy!

Serves 4 (about 18 patties)

2 1/2 cups grated zucchini (about 3 small to medium)
1 teaspoon salt, divided
2 eggs
1/2 cup (or more) brown rice flour
1/2 cup crumbled feta cheese
1 cup chopped parsley
1/2 cup chopped green onions
Coconut oil

Toss grated zucchini in a bowl with 1/2 teaspoon of salt. Let sit for five to ten minutes. Transfer to sieve. Press out excess water; place dry zucchini in bowl.

Mix in eggs, 1/2 cup brown rice flour, cheese, 1/2 tsp of salt. Then add parsley and green onions. If batter is very wet, add more flour by the spoonfulls.

Heat 3-4 tbsp of coconut oil on a large skillet over medium heat. Make small patties in hand and fry until golden brown. About 5 minutes on each side, adding additional oil as necessary.

Transfer to paper towels to remove excess oil. Serve with yogurt or sour cream.