How To: Quickie Meal – Broiled Salmon with Zucchini Salad

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Zucchini season may have come to an end, but just in case you still have a couple rolling around your counter top, have I got a recipe for you!

We’ve previously shown you many extremely delectable ways to prepare salmon in a previous post, but this method takes the cake as the easiest and quickest method to get a delicious and moist piece of salmon on your plate.

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The salmon gets a simple rub from olive oil and salt and pepper and then is broiled for a mere 5 or so minutes. The exterior gets nice and crisp while staining so moist inside. But wait – didn’t I mention something about the last of your zucchini crop?

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What takes this salmon to the next level is a fresh and tangy zucchini and dill salmon that gets placed over top. Or serve it on the side or frankly, just eat it on its own – it is that good. But together with the succulent salmon, you have a meal that you can have on the table any night of the week.

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Dara

Broiled Salmon with Zucchini & Dill Salad

Serves 4
Meal type Main Dish
Website Adapted from Cooking Light

Ingredients

Salmon

  • 1 Pound salmon
  • 1/2 Tbsp olive oil
  • salt and pepper

Salad

  • 3 zucchini (halved lengthwise and thinly sliced)
  • 1 lemon (juiced and zested)
  • 2 Tbsp olive oil
  • 1/4 cup dill (minced)
  • 1/4 cup sliced almonds (toasted)
  • salt and pepper (to taste)

Note

This salmon dish comes together in just 10 minutes and is elegant enough to serve for a dinner party and easy enough for a weeknight meal. Serve with a side of toasted baguette or grain of your choice.

Directions

Salmon
1. Pre-heat broiler to high. Place salmon skin side down on a foil lined baking sheet and drizzle with olive oil and sprinkle with salt and pepper.
2. Broil salmon for about 5-8 minutes (depending on thickness) until just cooked through. Serve topped with zucchini salad.
Salad
3. Combine lemon juice, zest, olive oil, and salt and pepper in a large bowl. Add zucchini, dill, and almonds and toss to coat.

How To: Seasonal Cooking – Summer Succotash

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Fresh, crunchy, and sweet summer corn. Is there really anything better?

Erin and I share a joint love, that may even border on an obsession, with these beautiful yellow kernels.

Summer Succotash

Corn is also the main ingredient in my new favourite summer side or vegetarian main dish – succotash. Succotash is traditional southern dish made with lima beans and corn. Here, zucchini and grape tomatoes are added for sweetness and basil and green onions add a bright and fresh flavour.

One of the trickiest things about fresh corn is getting the kernels off the cob without having them fly all over your floor or counter. You can put away your broom because I have an easy trick for you.

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Invert a small bowl into a larger mixing bowl and stand the corn straight up on top. Take your knife and slice down the cob and all the kernels will fall straight into your bowl. No need to fear the fresh corn cobs any longer!

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Another secret to this recipe is coconut oil. If you’ve never cooked with coconut oil I urge you to give it a try. I too am a coconut oil newbie and it really adds a rich and buttery flavour to this dish. But do not fear, olive and canola oils would all work great as well.

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If you didn’t understand our joint love of corn before, I promise after you make this easy and quick summer sauté, you definitely will!

Dara

Summer Succotash

Serves 4-6
Dietary Vegan, Vegetarian
Meal type Side Dish
Website Adapted from Gena Hamshaw via Food52

Ingredients

  • 1 1/2 Cups frozen lima beans (defrosted)
  • 1 Tbsp coconut oil
  • 1/2 spanish onion (diced)
  • 1 shallot (diced)
  • 2 zucchini (quartered and chopped)
  • 2 ears of corn (shucked)
  • 1 1/2 Pints cherry or grape tomatoes (halved)
  • 3 Tbsp fresh basil (chopped)
  • 2 Tbsp green onion (chopped)
  • 1/2 lemon (juiced)
  • salt and pepper (to taste)

Note

This succotash is great warm or at room temperature. Serve it as a side to grilled chicken or fish or even as a vegetarian main dish. If you can't find lima beans, substitute frozen shelled edamame.

Directions

1. Heat a non stick skillet over medium high heat and add 1/2 tbsp coconut oil. Add onion and shallot and saute for about 5 minutes, or until softened.
2. Add the zucchini and cook for another 5 minutes until soft. Add the lima beans, corn, tomatoes, and saute until the tomatoes begin to release some juice and everything is heated through. Season to taste with salt and pepper.
3. Turn off the heat and add 1/2 tbsp coconut oil, basil, green onion, and lemon juice.

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How To: Big Batch – Zucchini, Corn, and Mushroom Enchiladas

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It’s often tempting when the summer heat hits to do anything in your power to avoid turning that switch on your oven.

I’ve been there – a sandwich for dinner, a salad for lunch, and repeat. But what if I told you that you only had to turn your oven on once to produce a whole weeks worth of summer inspired vegetarian enchiladas?

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I bet you’d push your boring cold sandwich aside, pull out your pyrex, and get cooking.

These enchiladas are loaded with fresh zucchini, mushrooms, and corn. Romano beans add bulk and a sprinkling of grated cheddar makes them oh so satisfying.

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They also come with a ridiculously easy to make, homemade enchilada sauce. I know we’ve used the canned variety in our winter butternut squash enchiladas, but I was never completely satisfied with the store bought flavour. Had I known it was so easy, I would have made my own a long time ago!

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The sauce and filling can be made a couple of days ahead of time. I would recommend assembling the enchiladas right before you’re going to bake them to avoid having the tortillas become too soggy under all that delicious red sauce.

Vegetarian Enchiladas

So don’t let the summer heat prevent you from enjoying a tasty and hot Mexican feast. Bake up a batch of enchiladas to enjoy every day of the week!

Dara

Eating Vegetarian Enchiladas

Zucchini, Mushroom, & Corn Enchiladas

Serves 7
Dietary Vegetarian
Meal type Main Dish
Misc Freezable
Website Adapted from Cooking Light

Ingredients

  • 2 zucchini (diced)
  • 1 cup button mushrooms (chopped)
  • 1 can corn (drained)
  • 1 can romano beans (drained and rinsed)
  • 7 8 inch whole wheat tortillas
  • 2 Cups low fat cheddar cheese (grated)

sauce

  • 1/2 red onion (minced)
  • 2 Cloves garlic (minced)
  • 1/2 cup vegetable broth
  • 1 28 oz can crushed tomatoes
  • 1 Tbsp honey
  • 1 Tbsp chili powder
  • 1 Tsp cumin
  • 1 chipotle pepper in adobo sauce (seeded and chopped)

Note

These vegetarian enchiladas freeze beautifully and are the perfect weekend make-ahead meal. Substitute kidney beans, black beans, or chickpeas for the romano beans if you'd like.

Directions

1. Heat 1 tsp canola oil in a non stick skillet over medium high heat. Add zucchini, mushrooms, and corn and cook until vegetables are tender, about 5 minutes.
2. Remove from heat and add romano beans. Set aside to cool.
3. Place about 1 cup of enchilada sauce in the bottom of a 9 x 13 pyrex sprayed with cooking spray. Take one tortilla and place about 1/2 cup of zucchini mixture along the centre. Top with 2 tbsp cheddar cheese and roll up. Place seem side down in pyrex dish and continue with remaining tortillas.
4. Top with about 2 cups of enchilada sauce and bake in 350 degree oven for 30 minutes, covered with aluminum foil.
5. Remove foil, top with remaining cheese, and bake an additional 10 minutes, or until cheese is melted and bubbly.
Sauce
6. Heat 1 tsp oil in a small dutch oven or pot over medium high heat. Add onion and garlic and cook until soft, about 5 minutes.
7. Add remaining ingredients and bring to a boil. Reduce heat and simmer partially covered for 25 minutes. Set aside.

How to: Big Batch Roasted Vegetables

I recently read an article in the latest issue of Cooking Light that talked about the trend in restaurants to put out more vegetable focused meals. While a good steak or grilled piece of chicken can taste delicious, vegetables really highlight the beauty and freshness of the season. Is there really anything better than biting into a juicy summer peach as it drips down your arm? Or taking a bite of the season’s first tomatoes?

One of my favourite ways to bring out flavour in vegetables is to roast them in the oven. And wouldn’t you know, this also is one of the simplest and hands-free methods…a double bonus!

A big sheet pan of vegetables, roasted until they are browned and crispy on the outside and tender on the inside, is something you can do on your lazy Sundays. This large batch of vegetables can then be used to help add that something special to your weekday meals. Throw a couple roasted peppers or zucchinis into a salad, add some roasted eggplant and onions to whole wheat pasta, or toss the roasted cauilflower and broccoli with some leftover cooked rice or quinoa for an instant grain salad.

Roasted Vegetables

Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes

Ingredients

  • 2lb Any vegetables of your choice (Any solid vegetable can be roasted - zucchini, onion, eggplant, peppers mushrooms...etc. Try to choose similar texture vegetables so they cook at the same time (ie. don't roast harder root vegetables with softer summer veggies))
  • 1 Tbsp olive oil
  • salt and pepper (to taste)

Note

Roasting vegetables concentrates their flavour and brings out their natural sugars and makes them taste just so darn delicious!

This is less of a recipe and more of a guide. Use any vegetables your little heart desires! And you can shake things up with different seasonings - try adding some cumin and chili powder for a Mexican themed batch, or some dried rosemary, oregano, and basil for your next Italian feast.

Directions

1. Preheat oven to 400 degrees. Prep your vegetables by washing, cutting the ends off, or peeling any outer skin.
2. Cut vegetables into uniform chunks. Try to get them all about the same size so they cook in the same time.
3. Toss vegetables with oil, salt and pepper and place on a parchment lined baking sheet. Make sure they are evenly spaced out. If the pan is too crowded, your vegetable won't brown so use as many pans as you need.
4. Roast vegetables for 20 minutes for softer ones and 30 minutes for firmer ones.

Roasted vegetables…perfect for your meatless Monday!

Dara

 

How to: Zucchini

Raise your hand if you own a garden (or if you’re the lucky-duck neighbour of someone who does) and you’re in zucchini overload.

Raise it again if you’re going to roll your eyes the next time someone suggests making zucchini bread.

That’s what I thought.

I’m here to help.

This raw zucchini salad is perfecto for the ridiculously hot weather we’ve been having.  Not one ounce of cooking needed.

Zucchini, Summer Squash and Feta Salad

Serves 4-6
Prep time 15 minutes
Website Adapted from Cooking Light

Ingredients

  • 2 Small zucchini (sliced thinly lengthwise )
  • 2 Small summer squash (sliced thinly lengthwise)
  • 2 tablespoons fresh mint (finely chopped)
  • 75g feta cheese (finely crumbled)
  • 1 teaspoon lemon zest (finely grated - about half a lemon)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon fine sea or kosher salt
  • salt and pepper (to taste)

Note

I used a mandolin to slice the zucchini and squash, but a vegetable peeler would work well too.

Directions

1. Shave zucchini and squash lengthwise into 1/8 inch slices.
2. Toss 1/4 tsp of salt with shaved zucchini and squash and set aside for 10 minutes. Drain any excess water from the bowl.
3. Combine lemon zest, olive oil, lemon juice and mint in a small bowl and whisk together.
4. Toss zucchini and squash with dressing and adjust seasoning with s&p
5. Transfer salad to large plate, top with crumbled feta and serve immediately.

 

These zucchini fritters involve frying. Meaning, they’re automatically delicious.

Zucchini Fritters

Serves 10 fritters
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Website Adapted from Smitten Kitchen

Ingredients

  • 2 Medium zucchini (shredded)
  • 1/2 teaspoon sea or kosher salt
  • 1 Medium shallot (finely diced)
  • 1 egg (beaten)
  • 1/2 cup all purpose flour
  • 2 tablespoons water
  • freshly ground black pepper
  • Canola oil (for frying)

Note

I used my food processor's grater attachment for this recipe.  It worked like a dream. You can just as easily (but not as quickly!) use a box grater.

Directions

1.
Combine shredded zucchini and salt in a bowl and let sit for 10 minutes
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2.
Squeeze excess water from zucchini by either transferring small batches to a strainer and pressing down with a wooden spoon, or using cheesecloth or a clean dish cloth to twist the water out.
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3. Add egg, shallot and black pepper to zucchini and combine thoroughly
4. Add flour to zucchini mixture and stir to combine
5.
Consistency of batter should be somewhat pasty and wet but not runny. You may not need to add extra water depending on how dry the batter is.
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6. Heat canola oil in heavy bottom pan or cast iron skillet over medium heat
7.
Drop spoonfuls of batter into pan so that they're 2.5-3 inches in diameter. Flatten them slightly with the back of your spoon.
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8. Pan fry each fritter for about 3-4 minutes on each side until golden brown

While these fritters are great on their own, a dollop of sour cream or greek yogurt with a touch of added lemon zest and/or garlic would be a great and simple accompaniment.

Check out what I did with them.  Used the same cast iron pan with the leftover oil to make roasted tomatoes, then used the tomatoes and an over-easy egg as a topper.

Lordie this was good.

Now, making these two recipes will rid you of 6 whole zucchinis (and/or summer squash)!

You’re welcome 😉

Erin