Zucchini Tostadas

Zucchini Tostadas. Quick, easy, perfect dinner! And you get to use up all those summer zucchini you've got hanging around! Recipe below and will be posted on website with more photos soon!

-Tostadas (found in Mexican Food section of store) or get corn tortillas brush with olive oil and bake until crispy

-2 large zucchini sliced, sautéed in olive oil, salt, pepper, and 1 tsp cumin powder

-1 can vegetarian refried beans

-Sliced red onion

-Crumbled Feta cheese

- Salsa or enchilada sauce

Spread each tostada with refried beans, top with zucchini, red onion, and feta. For half of these I also topped with taco meat that I had frozen from a previous dinner. Place on a baking sheet and bake at 375 until warmed and cheese slightly melts. About 10 minutes! Half fully veg, half meaty = pleases everyone:) serve with a large salad and guacamole to bump up the veggies  and heart healthy fats! 

Summer Pasta

Dinner seems impossible to think about after a longggg day! All these summer veggies pair perfectly with pasta. Nothing better! Quick dinner done! Summer veggies+quinoa pasta+herbs+garlic. Add rotisserie chicken or a can of beans for protein!

- 1 large zucchini sliced

- Handful of Swiss chard chopped or kale

- 1 cup sugar snap peas  

- 1 medium onion sliced

-4 fresh garlic cloves chopped

-olive oil

- salt/pepper/chopped fresh basil and oregano

- box of quinoa pasta cooked  

Sauté all ingredients together. Add cooked pasta to veggies. Sprinkle with Parmesan  or nutritional yeast and red pepper flakes! Serve with chicken or beans for protein and a salad to bump up the veggies!

Black Raspberry Cobbler

I was trying to think of the perfect recipe for the 4th, trying to come up with something to pay homage to the nations colors, but I couldn't come up with anything! Thinking back to when I was growing up there is nothing that says American to me more than a dessert with black raspberries in it. Not that they hold some special place in American history (or maybe they do hahaha) but I just always connect being an American with black raspberry pie. Weird I know haha. Maybe its all the effort my mom used to take trudging through the overgrowth to pick the berries, and all the time it took to make the homemade crust. It was such hard work to make one small pie! She was channeling the hard working spirit of all Americans I'm sure:)  This cobbler isn't nearly as labor intensive as a pie, but just as good. Who has the patience for pie crust? especially gluten free pie crust? Not me thats for sure. This takes about 20 minutes to put together, and the minimal amount of ingredients really lets the berries shine.The biscuit topping is a simple drop biscuit  with the addition of corn flour and oats. A touch of buttermilk and cinnamon are added at the end! It really doesn't get more American than that!

1 Cup gluten free baking mix 

1/2 Cup fine corn flour

1/2 Cup rolled oats

2/3 Cup buttermilk

1/2 Cup water

dash cinnamon

Mix all ingredients and set aside to be used as the topping.

Add to an oven safe pan such as a cast iron skillet:

3 cups black raspberries or any berry

2 Tbs maple syrup

1 tsp vanilla extract

dash salt

Let cook for 3-4 minutes on medium high, or until berries are just starting to break down.

Scoop the biscuit mixture on top of the berries with an ice cream scoop. This will give you about five large biscuits. Bake at 375 for 12 minutes.