One-Pan Pasta via Lottie + Doof
This is my kind of DIY! Omg I love using rice noodles with fresh basil….
DIY, travel, culinary, photography, fashion, digital art, sewing...all part of my goal to find my dream job.
Simply Amazing Zucchini Recipe : Zucchini Fritti
I am a big fan of zucchini but one recipe I picked up from Goop awhile ago takes the cake when it comes to zucchini dishes. It is an amazing side dish that is super easy to cook up and tastes oh so delicious. Check out the Goop recipe here, which is very similar to my version but I have made a few tweaks as I have cooked it over the past several months.
Last night’s dish that I enjoyed is shown above along with the few basic steps. Slice two zucchinis into thin slices about 1/8 inch thick and lightly coat with flour. Coat a large frying pan with olive oil (I use about a half an inch thick to make them a bit more healthier). When the oil is sizzling, drop in the zucchini and make a single layer to cook evenly. Flip them over once they begin to brown after about 45 seconds and cook the other sides. Drain and then quickly season with sea salt, pepper and lemon juice. And that’s it—a tasty side that, I dare say, often overshadows my main entree!
(All photos above by Explore*Handmade)
RAW RAINBOW WRAPS w/ Mango Dressing
Prep Time: Approximately 15 minutes
- Large collard leaves
- Red bell pepper, sliced
- Carrots, julienned
- Yellow and green zucchini squash, julienned
- Purple Cabbage, chopped
Mango Dipping Sauce:
- 1 Ripe mango, peeled and chopped
- 1 Carton cherry tomatoes, about 2 cups
- 1/2 red bell pepper
- 1 Handful of fresh cilantro
1. Slice, peel, julienne, and chop all of the wrap fillings.
2. Using a sharp knife, remove all or most of the collard green stems. This allows for more flexibility when it comes time to wrap.
3. Lay out the fillings across the collard leaf and roll it up as you tuck in the sides of the leaf.
Oh man, has anyone tried this? It looks SO good!
Home made veggie stock for carrot soup. This sauce pot contains water, onions including the peels, garlic and garlic peels, garden shallots, carrots, celery from the front garden, chard stems also from the front yard garden, parsley and cilantro, salt and pepper. Simmer for an hour or more, then strain and use for sauces and soups. Yum this is going to be delicious!
Here is an Organic gardening tip: Use the spent veggies for spot composting; Dig a semi deep hole where ever the soil needs improving, and bury the spent vegetables. (No meat scraps or cooking oils should be used in this gardening technique.) Cover them with about 7 inches of soil and straw mulch. The worms and bugs will come and work on this area and help improve the soil.
Here’s how it works: A library card gets you a packet of seeds. You then grow the fruits and vegetables, harvest the new seeds from the biggest and best, and return those seeds so the library can lend them out to others.
And semi-related: http://plantcatching.com/en — a site where gardeners can share their extra (or unwanted) plants, seeds, gardening materials (compost, soil, rock). [Thx M.B.!]
The Best Vegan Pumpkin Muffins from the PPK!
I love carrots!