Zucchini Noodles

How to make the gluten-free, Paleo-friendly version of pasta noodles.

The post Zucchini Noodles appeared first on Suzie’s Farm.

Ingredients

      4 – 6 Zucchini (or Summer Squash)

 

    Salt & Pepper (to taste)

Directions

  1. Put a large pot of salted water to boil. Use a julienne peeler or mandolin to carefully slice the zucchini lengthwise.
  2. Once water boils, drop zucchini in for 1 – 2 minutes so zucchini is tender but does not fall apart.
  3. Drain excessive water, and season with salt & pepper to taste. Serve with your favorite pasta sauce.

Braised Escarole with Onions

Here’s a Paleo-friendly recipe from Nom Nom Paleo.

The post Braised Escarole with Onions appeared first on Suzie’s Farm.

Ingredients

1 large head of escarole (~2 pounds in all)
3 tablespoons of butter, olive oil or coconut oil
1 onion, thinly sliced
1 large garlic clove, minced
salt and freshly milled pepper
vinegar of your choice

Directions

Separate the leaves of the Escarole, wash well, and roughly chop the leaves.
Heat the butter in a wide skillet over medium heat and sauté the onions until soft.
Throw in the garlic and stir around for ~ 30 seconds and then dump in the escarole (damp greens are good). Lightly salt the greens and onions and cook covered until the greens are wilted and tender (~12-15 minutes). Season with salt and pepper and add a splash of your favorite vinegar.

Radish salad with sweet gold dressing

Radish-saladRecipe and photo by Sarah of Cooking with CSA
Ingredients:

Salad

  • 1 head lettuce, chopped
  • 5 red carrots, shredded
  • 5 radishes, chopped
  • 2 tomatoes, chopped
  • 1/4 cup sweet onion, chopped
  • 1 avocado, chopped

Dressing

  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. dijon mustard
  • 2 Tbsp. coconut sugar
  • 1 Tbsp. water

 

Directions:
  1. Place all salad ingredients in large bowl and toss.
  2. Whisk all dressing ingredients in small bowl.
  3. Pour salad dressing over salad and serve.

Creamy Kale Dip

Kale inspires love or hate, and very little in between. This recipe is great for both sides of the kale divide and for kids. Combined with raw carrots and snap peas, this is a healthy, delicious snack. If you are a raw kale eater, skip the step where you cook it.

This recipe is from www.wholeliving.com. Photo courtesy Johnny Miller.

Ingredients

  • 1 bunch of kale
  • green garlic
  • 1 tsp olive oil
  • 1 cup cheese
  • 1 tbsp lemon juice
  • pinch red pepper flakes

Directions

Wash 1 bunch of kale and remove the tough stems.  Chop roughly.

Mince green garlic to make 1 T.  Saute the garlic in 1 T. olive oil until tender, then add the kale and raise the heat.  Cook for 3-4 minutes, add salt to taste.

Transfer the kale to a food processor and add 1 C. cottage cheese (for a little tangier flavor, use 1/2 C. each cottage cheese and goat chevre.) plus 1 T. lemon juice and a pinch of red pepper flakes.  Puree until smooth.

Serve with sliced carrots and summer squash, and trimmed snap peas.