Posted in July 2010

zukes & cukes

what are your favourite ways to serve these veggies lately? I’ve been sauteeing sliced zucchini in olive oil over medium heat for 5 minutes, then adding a little arugula, endive, and lemon juice, and cooking for 5 additional minutes. I then toss in some chopped parsley and basil, and top with freshly ground black pepper. … Continue reading

recipes that fight the bloat….

after almost 3 weeks of salty restaurant meals, and way too much bacon, I’m attempting to climb back on the healthy eating wagon. Do you have any recipes you like to make when you’re trying to be virtuous? My recipes include tabbouleh (heavy on the parsley, light on the bulgur),  cucumber salads, spinach salads and … Continue reading

spicy sauteed shrimp

Used this Spicy Grilled Shrimp recipe as a guide again. Basically made a half recipe, using 350 g shelled shrimp, reducing evoo to 2 tbsp, reducing minced garlic to 2 cloves, reducing basil to 1/4 cup chopped, reducing worcestershire to 1 tsp, reducing hot sauce to 1 tsp, ground pepper to taste, adding 1/2 jalapeno (minced) and omitting salt. After marinating for 15 minutes, I … Continue reading

carrot slaw with lime cumin vinaigrette

Loved this viniagrette on 2 cups of shredded carrots, some young arugula & 1 thinly sliced cucumber. Will use this recipe again (and add some chopped cilantro if I have the time) on other salads. Based on the dressing in this recipe: firehouse salad Lime Cumin Viniagrette: juice of 1/2 lime 2 tbsp wine vinegar 1/4 teaspoon cumin 1 … Continue reading

zucchini cambozola potato bake

Ingredients 1 tbsp evoo 6 potatoes, peeled and sliced thin 3 zucchinis, sliced thin 1-2 tbsp flour 2 ounces of cambozola, chopped into small pieces freshly ground pepper to taste table salt Method Preheat oven to 400 degrees F. Salt zucchini, and let drain in a colander for 15 minutes, squeezing occasionally. Toss potatoes with … Continue reading