Oh, zucchinis. They are amazing vegetables, really they are. They are low calorie, high fibre, and full of vital nutrients, such as folate, potassium, and Vitamins A and C. In addition, as any gardener can tell you, they are easy plants to grow, with prolific yields and a habit of going from "not quite ready to pick" to "OMG this zucchini is gigantic" in 24 hours or less.
Therefore, if you have someone in your life who is a zucchini gardener, odds are you will be the happy recipient of armfuls of the lovely squash. If you are like me, and you have a mother-in-law who has an enormous vegetable garden, you will say, "Sure, I could use a couple of zucchinis!" and end up with twenty-plus in varying sizes and shapes.
This past weekend, I played "What to do with all these zucchinis?" and I made this delicious and very filling bowl of goodness. Did you know that zucchini can be made into a dressing? Its flesh is creamy and mild, which makes it a perfect base for dressings and dips. I added roasted zucchini, cauliflower, and mushrooms to quinoa, and used this zesty dressing to top it off. It was the perfect use of all that late-summer bounty.
Ingredients
For the dressing, place zucchini, tahini, garlic, lemon juice, olive oil, onion powder, nutritional yeast (if using), salt, and pepper in a food processor and process until smooth and creamy.
Preheat oven to 425 degrees.
Prepare quinoa according to package directions.
Toss zucchini, cauliflower, and mushrooms in 1/4 cup olive oil. Arrange on two baking sheets; season with salt and pepper. Roast in the oven for 20 minutes, flipping vegetables halfway through.
Stir roasted vegetables into the cooked quinoa. Add the dressing and toss until coated. You may not need all of the dressing—save leftovers for a veggie dip or sandwich spread.
Enjoy the bounty of the season!
(Yield: 4 large servings, or 6-8 side servings)
Dressing inspired by Dinner with Julie.
Want more zucchini ideas? Try my Scrumptious Grilled Vegetable Salad, my Roasted Vegetable and Rice Salad, or my Summer Love Salad.
We all have nights like this: you're exhausted from a long day, the kids have activities to get to, and everyone's starving and rangy. You need to get dinner on the table quickly, before everyone — including you — has a meltdown. Your instinct is to just throw up your hands, pick up the phone, and dial the nearest pizza place.
Put down the phone! I have a better solution. This tasty pasta dish can be on your table in thirty minutes or less — quicker than a pizza delivery, and much healthier.
It's the peak of tomato season, so why not take advantage? I love the combination of fresh, flavourful tomatoes combined with basil and garlic — this simple pasta dish is so much more than the sum of its parts. Easy, fast, and amazingly delicious; this recipe is sure to become part of your regular dinnertime repertoire.
Ingredients
In a medium saucepan, heat olive oil over medium. Add garlic and saute until browned and fragrant, approximately 2 minutes. Add chopped tomatoes and cook, stirring occasionally, until tomatoes start to fall apart, approximately 5-10 minutes.
Add basil, salt, and pepper to the tomato mixture and cook until basil is wilted, approximately 2 minutes.
Meanwhile, cook pasta according to package directions. Drain, and add to the tomato mixture. Toss gently; serve topped with goat or cashew cheese if desired.
Yield: 4 servings
Want more quick and easy weeknight meals? Try my Easy Basic Tomato Sauce, my Creamy Avocado Linguine, or my Savoury Oven-Baked Polenta.
Food bloggers, I know how it is—you have a delicious recipe that you want to share with the world. It is an incredible dish that you crave often and you think that the world will be better knowing it. You post it with high expectations about the accolades you will receive for unleashing such deliciousness on the world. You wait...and wait...and wait. It turns out your post has fallen flat.
1) Photos, Photos, Photos
A picture is worth a thousand words, but be sure your photos are telling the story you want them to tell. Think "food porn," not "cake wrecks." Consider lighting, background, and the colours of your dish. It's easy to make a colourful salad look good in a photo; plain cookies, soups, and beige foods are much more challenging. Try different angles, compositions, and adding interesting items in the background. And never underestimate the power of Photoshop!
*note: YMC mug and ingredients in the background. Some blackberries add a touch of interest to boring-looking breakfast quinoa*
*cookies often look better stacked or rearranged*
2) Delicious Descriptions
I know your recipe is tasty, but in what way? Is it crunchy, chewy, chocolatey, or savoury? Is it creamy, silky, warm, or refreshing? Mouth-watering descriptions make the reader want to try the recipe out—and don't forget to mention tasty accompaniments!
*fresh crusty bread goes wonderfully with savoury ratatouille*
3) Step-By-Step instructions
Clear instructions are very important—remember that not everyone is comfortable in the kitchen, and so adding a "splash" of vinegar or a "handful" of chocolate chips can be intimidating to inexperienced cooks. Use standard measurements. My own personal sticking point is fresh ginger. Years ago, I followed a recipe that called for "two inches" of fresh gingerroot—clearly my gingerroot was wider than normal, because the result was disastrous. Since then, I've always specified fresh gingerroot in terms of tablespoons or cubed measurements. Be sure to list your ingredients in the order that you use them to make it easy for your reader to follow. Don't forget that photos can be helpful visual aids for complicated steps in a recipe!
*an illustration of what cauliflower "rice" should look like*
4) Know Your Audience
A lot of people are happy to specialty-shop for that elusive ingredient that is essential to your recipe, but many are not. Know who you are writing for; if an ingredient is particularly exotic, give examples on where to find it or suggest a substitution that can be easily found in a standard grocery store. Suggestions on how to bypass the need for certain kitchen appliances can also be helpful to the reader (i.e., is a food processor really necessary, or can a blender be used in its place?).
*you don't need a deep fryer to make doughnuts—bake them in little bundt pans instead!*
5) Consider A Video
A video can be a fun way to share your recipe—it gives your readers a taste of your personality. It's also a great way to illustrate a complicated step in the recipe.
*in this video, I show the "sound" that should be made when the dough is ready to roll*
Now grab that camera and notepad, and share your wonderful recipe with the world! Happy cooking!
Want more Nicole advice? Read The 5 O'Clock Scramble: 5 Steps To Dinnertime Bliss, Boring Back To School Lunches, and Help! My Child Wants To Be A Vegetarian.
For more articles, tips, and tricks to help you get organized and make the most of your blog and business visit our BlissDom Canada 2014: How Do You Find Your Bliss? page.
Membership Has Its Perks!
We’re offering a special discount for BlissDom Canada to our YMC members. Use our special code for 15% off your BlissDom Canada Conference pass. Find out the details here.
Bonus! BlissDom and YMC want to send you to the conference for FREE this year in the #ThisIsBliss Contest. Have you entered yet?
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