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Zima Tomato & Goat's Cheese Bruschetta

7/30/2018

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Zima Tomato & Goat's Cheese Bruschetta

Prep Time: 15 Min

Cook Time: 6 Min

Begin heating a large frying pan set to medium. Brush each side of the crostini with EVOO. Once the pan is heated, add the crostini to the pan and leave for 2 – 3 minutes. Flip and go another 2 – 3 minutes.

Use a butter knife to slice the goats cheese and smear it on to each of the crostini’s. Remove from heat.

In a small bowl, add the tomatoes, onion, parsley, EVOO, vinegar, and sea salt. Stir and set aside.

Top each toast with approximately a tsp. of topping until all toasts are topped. Reserve any remaining (if any) bruschetta topping for future use. Sprinkle each toast with a pinch of sea salt and serve. ENJOY!

Grocery List

1 long, thin loaf of Italian crusty bread, cut into approximately 15 equal sized pieces
1 C zima tomatoes, chopped (or grape)
½ red onion, diced
¼ C parsley, chopped
1 Tsp. EVOO
1 Tsp. balsamic vinegar
¼ Tsp. sea salt
½ 130g, package goat’s cheese

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Watermelon & Feta Salad

7/25/2018

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Watermelon & Feta Salad

Prep Time: 15 Min

Add all ingredients to a large mixing bowl and toss until everything is thoroughly combined.

Enjoy right away or refrigerate until ready to eat. Salad is best eaten within two days.

Grocery List

4 C seedless watermelon, cubed
1 C cucumber, seeded and diced
¼ Red Onion, diced
2 Tbsp. fresh mint, chopped
2 Tbsp. fresh parsley, chopped
¼ C feta cheese, crumbled
½ Lemon, juiced
¼ Tsp. + sea salt

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Chopped Salad with Bocconcini, Feta, and White Wine Vinaigrette

7/23/2018

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Chopped Salad with Bocconcini, Feta, and White Wine Vinaigrette

Prep Time: 10 Min

Add all the ingredients to a large mixing bowl and toss to combine. Taste and adjust salt / pepper if desired.

Serve immediately or refrigerate until needed. Try removing the salad from the refrigerator 10 minutes or so before service.

Grocery List

½ English Cucumber, seeded & diced
2 stalks Celery, diced
1 C Zima Tomatoes, quartered
1 Red Onion, diced
1 Bell Pepper, diced
100g Snap Peas, chopped
130g tub Bocconcini, quartered
¼ C Feta, crumbled
¼ C Fresh Parsley, chopped
½ C White Wine Vinaigrette (or vinaigrette of choice

WHITE WINE VINAIGRETTE
happyveggie.weebly.com/recipes/lemon-herb-white-wine-vinaigrette

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Baked Eggs in Tomato Sauce & Pea Pesto

7/18/2018

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Baked Eggs in Tomato Sauce

Prep Time: 5 Min

Cook Time: 25 - 30 Min

Preheat oven to 350 F

In a 1 ½ qt. baking dish, add the 2 cups of tomato sauce to coat the bottom of the dish. Drop 4 tablespoons of pesto sporadically throughout the dish.

Crack the eggs over the sauce / pesto making sure to keep the yolks in tact and season each egg with sea salt and cracked pepper. Drop remaining pesto over the top of the eggs and finish with the grated parmesan.

Place the dish on a baking sheet and place in the oven to bake. Bake 25 – 30 minutes until whites have set properly and sauce is bubbly and delicious.

Remove from oven and serve right away. A side of crusty bread is perfect for sopping up sauce! ENJOY!

Grocery List

6 Large Organic, Free Range Eggs
2 C + 2 Tbsp. Prepared Tomato Sauce
6 Tbsp. Pea Pesto
¼ C Grated Parmesan
Fresh Basil / Parsley – Garnish
Sea Salt / Cracked Pepper

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Fresh Green Pea Pesto

7/16/2018

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Fresh Green Pea Pesto

Prep Time: 10 Min

Cook Time: 2 - 3 Min

Bring a small pot filled with cold water to a boil on medium high heat. Once boiled, add the fresh green peas and boil 2 – 3 minutes. (Look for all of the peas to be floating.) Strain and set into an ice bath / rinse under cold water until cooled down.

Add all ingredients to a blender including 6 or 7 cracks of pepper, (or to taste) and blend until smooth. Taste and adjust salt / pepper if desired.

Cover and refrigerate until needed. Use as a spread on sandwiches or burgers, soups and sauces, or toss some freshly cooked pasta in oil and pesto for a quick meal. ENJOY!

Grocery List

1 C Fresh Green Peas
1 C Fresh Basil
½ C Fresh Parsley
2 cloves Garlic, crushed
¼ C Raw Walnuts
½ Lemon, juice only
¼ C Cold Water
¼ C EVOO
2 Tbsp. Grated Parmesan Cheese
½ Tsp. Sea Salt
Cracked Pepper

GREEN PEA PESTO PASTA
Want a super quick meal idea? Cook your favourite pasta until al dente and add it to a large mixing bowl without rinsing. Toss with desired amount of green pea pesto using some salty pasta water to help spread the pesto amongst the noodles. Serve garnished with grated parmesan, hemp hearts, a wedge of lemon, and / or parsley.

ENJOY!

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Red Wine Vinaigrette

7/13/2018

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Red Wine Vinaigrette

Prep Time: 5 Min

Add all ingredients to blender and blend until smooth and combined.

Refrigerate in an airtight container. Dressing may separate, simply shake to recombine.

Grocery List

1 C EVOO
½ C Red Wine Vinegar
¼ C Cold Water
½ Tsp. Honey
¼ Tsp. Dried Rosemary
½ Tsp. Fresh Thyme leaves
1 clove Garlic
½ Tsp. Sea Salt
Cracked Pepper

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Lemon & Herb White Wine Vinaigrette

7/11/2018

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Lemon & Herb White Wine Vinaigrette

Prep Time: 5 Min

Add all ingredients to blender and blend until smooth and combined.

Refrigerate in an airtight container. Dressing may separate but simply shake container to recombine.

Grocery List

1 C EVOO
½ C White Wine Vinegar
¼ C Cold Water
½ Lemon, juice only
¼ C Fresh Parsley
6 Basil leaves
1 clove Garlic, crushed
Pinch Red Pepper Flakes
½ Tsp. Sea Salt
Cracked Pepper

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Sweet Heat Balsamic Vinaigrette

7/9/2018

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Sweet Heat Balsamic Vinaigrette

Prep Time: 5 Min

Add all ingredients to blender and blend until smooth. Taste and adjust salt if desired.

Refrigerate in an airtight container. Dressing may separate but simply shake to combine prior to use. ENJOY!

Grocery List

1 C EVOO
½ C Balsamic Vinegar
¼ C Cold Water
1 clove Garlic, crushed
1 Tsp. Honey
½ Tsp. Sea Salt
½ Tsp. Pepper Flakes
Cracked Pepper

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Potato Tacos with Roasted Corn Pico

7/4/2018

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Potato Tacos with Roasted Corn Pico

Prep Time: 25 Min

Cook Time: 20 - 25 Min

Preheat the oven to 450 F

Add the potatoes to a large mixing bowl along with the oil and spices including salt. Toss to evenly coat the potatoes and transfer them to a baking sheet.

Bake 20 – 25 minutes flipping every 6 or 7 minutes.

With 15 minutes to spare, put the corn husk side down directly on to the bottom rack. Flip halfway through to allow the kernels to blister a little bit.

Remove the corn from the oven and let it cool down a bit. Finish the potatoes by sprinkling over the cheddar cheese making sure to try and coat all the potatoes on the tray. Turn off the oven until everything is ready. Place the tortillas on a separate baking sheet and place them in the oven to warm up while finishing the pico. In the meantime, add the bell pepper, tomatoes, onions, and lime juice & zest to a medium sized mixing bowl. Once the corn is cooled, strip it from the cob using a sharp knife and add it to the bowl. Season with sea salt to taste and set aside.

In a small bowl, quickly whisk together the sour cream and cilantro paste. Add a touch of salt and set aside.

To build the tacos, place a heaping 1/2 C of the cheesy potatoes on to the warmed tortilla. Add some red cabbage and a Tbsp. (or more) of the corn salsa. Finish with a dollop of the cilantro sour cream and ENJOY!

Grocery List
POTATOES

3 Large Russet Potatoes, peeled and diced
1 Sweet Potato, peeled and diced
¼ C EVOO
3 Tsp. Chili Powder
3 Tsp. Ground Cumin
3 Tsp. Garlic Powder
1 Tsp. Dried Oregano
1 Tsp. + Sea Salt
1 C Medium Cheddar, shredded

CORN PICO

1 Cob Fresh Sweet Corn, half peeled
½ Bell Pepper (not green), diced
½ C Grape Tomatoes, chopped
4 Green Onions, sliced
2 Limes, zested and juiced
Sea Salt

OTHER

2 C Red Cabbage, sliced thin
12 Medium Flour Tortillas
½ C Sour Cream
1 Tbsp. Cilantro Paste (Trudeau Farms is a good brand)
Salsa, Guacamole, Avocado – Optional Garnish

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Baked Zucchini Parm Sliders

7/2/2018

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Baked Zucchini Parm Sliders

Prep Time: 40 Min

Cook Time: 35 - 40 Min

SAUCE – Begin heating the EVOO in a medium sized sauce pot on medium heat. Once heated, add the pepper flakes and garlic cloves. Stir and cook two minutes making sure to flip garlic often. Next, add the diced onions and a pinch of sea salt. Stir and cook 3 – 4 minutes.

Stir in the tomato paste and continue to cook 2 minutes. Pour in the tomatoes and add another good pinch of sea salt along with cracked pepper to taste. Wait for the sauce to boil and then reduce heat to medium low, cover, and simmer 15 minutes.

*Continue with zucchini as sauce simmers.

Set up a breading station with three bowls. One for the flour, crumbs, and eggs + 2 Tbsp. cold water, whisked together. Using one hand for flour, coat the zucchini slices and toss them into the egg mixture. Use your opposite hand to take them from the egg and drop them into the crumbs. Gently press them down, flip, press, and transfer to a baking sheet lined with parchment.

Fill a deep, large sized frying pan ¾ of the way with oil of choice. Set heat to just above medium and give it about 5 – 7 minutes to heat up. To test, take the edge of one of the breaded zucchini and dip it into the oil, if bubbling occurs immediately, they are ready to fry. Drop the slices in making sure to not overcrowd and fry in batches if necessary. Fry the slices 2 – 3 minutes per side until golden. Transfer them to a paper towel lined plate and season liberally with sea salt. Fry until all slices are completed.

Grocery List
SAUCE

2 Tbsp. EVOO
½ Yellow Onion, diced
2 cloves Garlic, crushed
¼ Tsp. Red Pepper Flakes
1 Heaping Tsp. Tomato Paste
½ 796ml can Diced Tomatoes with Italian Seasonings
2 Handfuls Fresh Basil (approx. ¾ C)
Sea Salt / Cracked Pepper

FRIED ZUCCS

1 Zucchinis, sliced ¼” thick

(You need 24 pieces)

2 Large Eggs
½ C + AP Flour
½ C + Panko Crumbs
½ C Seasoned Italian Breadcrumbs
Vegetable / Canola Oil (for frying)

OTHER

12 Small Rolls (I used Potato Rolls)
12 Tsp. Ricotta Cheese
24 Thin Slices Mozzarella (from the brick)
6 Tsp. Grated Parmesan
1 Tbsp. Unsalted Butter
2 cloves Garlic, crushed & pressed
Fresh Parsley, chopped - Garnish

To finish sauce, add basil and remove from heat. Leave covered 5 minutes before using an immersion blender to puree (add 1 – 2 Tbsp. of cold water to help with blending.) until blended and smooth. Set aside.

Preheat oven to 375 F

Slice the rolls in half and begin building your sandwiches. Start with a tsp. of ricotta on the bottom of the bun, followed by 2 slices of breaded zucchini. Criss cross two slices of mozzarella followed by a dollop of the tomato sauce. Close the sandwiches and place them in a baking dish large enough to fit them all in.

Add the butter and garlic to a small, microwaveable dish and microwave for 35 seconds on high until melted. Use a basting brush to brush the garlic butter over the tops of the buns. Finish each with a ½ tsp. of grated parm.

Place the sandwiches into the oven to bake for 12 – 15 minutes until brown on top and cheese is melty.

Remove from oven and place onto a wire rack to cool for a few minutes. Scoop out the sandwiches onto a serving dish and sprinkle them with chopped parsley if desired. ENJOY!

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R E C I P E S

Zima Tomato & Goat's Cheese Bruschetta

Watermelon & Feta Salad

Chopped Salad with Bocconcini, Feta, and White Wine Vinaigrette

Baked Eggs in Tomato Sauce & Pea Pesto

Fresh Green Pea Pesto

Red Wine Vinaigrette

Lemon & Herb White Wine Vinaigrette

Sweet Heat Balsamic Vinaigrette

Potato Tacos with Roasted Corn Pico

Baked Zucchini Parm Sliders

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