Zucchini Lunch

Continuing my collection of zucchini recipes, i post this one.  I’t s really so easy it can hardly be considered a recipe.

My home raised garlic from last year is small, so it took some time to get enough to make good flavor. Healthy garlic.

INGREDIENTS:

• Zucchini – spiralized or sliced thinly with mandolin
• Onion – sliced
• Garlic – minced or chopped
• Sea Salt
• Pepper
• Option toppings can include any kind of meat chopped up, shredded cheese,

DIRECTIONS:

• Spiralize or thinly slice zucchinis into a skillet and saute until moisture is lessened
• While saute, slice onion and add to skillet, mince garlic and add to skillet
• Add cooked meat and warm through.
• Top with sliced hard cooked eggs, cheese if desired.

This tasty dish will replace my daily lettuce salad until fall greens crop come along.  My dish today has leftover corned beef.

 

Israeli Salad

As soon in the spring that i can source good veggies, i start making my Israeli Salad.  I eat a whole batch nearly everyday that i can through the growing season until the veggies get yucky again.

My recipe is simple:

1 green pepper chopped
1 tomato chopped
1/4 cup chopped onion
1 cucumber chopped
2 tablespoons dried cilantro or parsley (double that if using fresh)
1 teaspoon Real salt (double this if you are sweating a lot and need salt)
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon olive oil

Stir it all up.  As with most veggies and fruits – room temperature is best for lovely flavours.