Posts

Showing posts from August, 2008

Quick Pattypan Squash ♥ Recipe

Today's vegetable recipe: Slices of pattypan squash simmered in water with a little butter, tossed with lemon juice and fresh basil. Low carb. Weight Watchers 0 points.
Boiled zucchini. (Or in this case, zucchini's cousin, another summer squash called pattypan.) It just sounds bad, doesn't it? And truth is, this is not a recipe that will knock your socks off, not like stuffed zucchini boats, say. It's good, of course, just not a recipe any of us are going to moan over. But it's so quick, so easy, so perfect for the lovely little pattypan squashes (you know, the ones that look like spaceships from Planet Plant) so abundant at the farmers markets right now -- that's more than ample compensation, at least in my book.

I made the pattypan ahead of time to serve at room temperature, but they're so quick and easy, make them at the last minute to serve hot.

QUICK PATTYPAN SQUASHHands-on time: 10 minutes
Time to table: 10 minutes
Serves 4
1 tablespoon butter
1 pound p…

Zucchini Fritters ♥ Recipe

Ooo-la-la, now here's something special! It's a classic zucchini fritter, you know, just grated zucchini held together with a little egg and flour. But what pushes the Zucchini Fritters over the top is a little bit of lemon zest and get this, a dried chile in the oil that adds just a tiny touch of heat to the fritters. What a great technique! Low Carb. Weight Watchers friendly, just PointsPlus 3.
~recipe updated from the Recipe Box, first posted 2008!~
~more recently updated recipes~
Waste Not. Want Not. Welcome to "zucchini week" here on A Veggie Venture, a serious attempt to keep up with baseball-sized summer squash that appear overnight on my kitchen counter. Without real effort, their next stop would be compost, especially because the big and dense zucchini can't be used with just any recipe. In addition, after being obsessed with baking all summer long, all of a sudden, turning on the oven is dead last on a long list of cooking ideas.

This is the first time I…

Homemade Blueberry Vinaigrette ♥ Recipe

Today's easy-easy summer salad dressing recipe: A simple vinaigrette made with fresh blueberries. Low Carb. Vegan. Very Weight Watchers friendly, just PointsPlus 1.
How easy is this? Just a big handful of blueberries plus the usual suspects for a vinaigrette, olive oil, garlic and vinegar. It tasted so fruity fresh – chalk up another successful entry in the continuing quest to never buy salad dressing again.

Plus, the mix of blueberries and blue cheese and blue peaches – oh wait, that would be just peaches, perfectly ripe – was magnificent.

Old Liz's Old-Fashioned Cucumber & Tomato Salad Recipe ♥

Big chunks of cucumber with tomato and onion in a simple balsamic vinegar dressing. Low carb. Weight Watchers friendly, just PointsPlus 2! Not just vegan, "Vegan Done Real".
This recipe originates from rural Missouri and a 1940s farm wife widowed young with four children, the youngest only 18 months old.

It's plain. It's thrifty. It's filling. I suspect Old Liz might tsk-tsk me to task for even calling it a recipe. My mind hears her harumph, "It's just cucumbers and tomatoes from the garden. Don't make a fuss." So no more imagining a woman whose spirit I can know only through the legacy of her children, grandchildren and great-grandchildren – and her cucumber salad. Maybe she wouldn't mind just a small fuss.

This is a good salad for those baseball-bat sized cucumbers from the garden. It needs a good rest before supper (30 minutes, say) but is even better the next day.

MORE OLD-TIME CUCUMBER RECIPES These are also simple cucumber salads. T…

Jerusalem Salad ♥ Recipe

Today's salad recipe: A classic summer salad, tomatoes, cucumber, peppers and romaine lettuce, all tossed in a lemon tahini dressing. Weight Watchers Friendly, WW 2 PointsPlus. Low Cal. Low Carb. Gluten Free. Not just vegan, "Vegan Done Real".
~recipe & photo updated & republished 2013~
~more recently updated recipes~
2008 Original: By the middle of August, there's simply no need to cook. We can if we want, but why? when we can just collect some vegetables, then wash, chop and devour.

This easy salad made for a great light supper. What makes it special is the dressing: nutty with the sesame seeds in the tahini and bright with lemon. The recipe made far more dressing than needed for the salad, a real benefit at it turns out. When the dressing was puréed with a can of chickpeas, voila, a terrific hummus, one of my favorites in a long while. I slathered this onto flatbread (you must-must check my recipe for Quick Crisp Flatbread, it's the summer's obsess…

Raw Corn Chowder ♥ Recipe

Today's summer soup recipe: A cold soup made from fresh corn and 'creamed' with olive oil. Most refreshing.
Soup recipes go on the backburner most of the summer. Except on rare 'chilly' days when the temperature drops to, I don't know, 70F?, summer just isn't the season for belly-warming foods. But cold soup -- now that's another story! When Lisa from the St. Louis food blog Show Me Vegan made a blender soup of Corn and Cashew Chowder, it moved to the top of my weekend cooking list. Sure enough, by Saturday it was hot-hot-hot outside and cold-cold-cold soup tasted wonderful. Better yet, since the soup is raw, no cooking required!

Lisa's soup was inspired by a recipe from Food & Wine which called for six tablespoons of olive oil. Naturally, I wondered if the oil could be eliminated entirely. IT CAN'T -- in fact, without the oil, the soup is as blah as dusty corn husks. But still, I wanted to meter the oil, adding only what was needed for the s…

Caponata Recipe - Sicilian Eggplant ♥

Today's easy vegetable recipe, the classic Sicilian spread called "caponata". It's just eggplant, onion and tomato cooked til soft, deepened with red wine vinegar and capers. Seasonal! Low carb! Weight Watchers Friendly & Freestyle Friendly! Naturally Gluten Free. Whole30 Friendly. Paleo! All that and not just vegan, Vegan Done Real.
No beating eggplant: it's cheap, healthful and cooks up in a million ways. Now meet Caponata, my new favorite way to cook eggplant, Caponata the spread, Caponata the "scoop", Caponata the salad – and most of all, the eggplant-tomato mix there's no getting enough of.

The first night it's made, I usually serve it as is at room temperature: is it a vegetable salad? a side dish? a relish? Then it usually turns into a spread or scoop. Once I served it with flatbread for an afternoon outing: very tasty, especially with feta and olives on the side. We especially like it on Our Daily Bread, toasted (nearly always in…

Homemade Zucchini Relish Recipe ♥

Today's vegetable recipe: A thick zucchini relish, almost a zucchini jam, with a bite of pepper.
~recipe republished 2014~
~more recently updated recipes~
Free food: think 'monster' zucchini and 'prolific' peppers. This time of year, free food makes its way into our kitchens where we become its steward, charged with 'no waste' and looking for recipes to use up large zucchini and piles of peppers. With this recipe for zucchini relish, I made good use of two extra-large zucchinis, each one weighing 2+ pounds and still only Size XL beside a four-pound Size XXXL.

The zucchini relish recipe is 'tried and true' – it came from my friend Linda who got it from her friend Kathie who got it from her mother-in-law who got it from, well, you know. Grating and chopping takes a good hour, then the vegetables rest for three hours before getting cooked and processed in canning jars.

The relish is sweet, almost enough to be called a 'zucchini jam' but still…