Spicy Tomatillo Salsa Verde

I love the method of Blender Salsa Verde - So easy to make and so fast and so good with fresh ingredients. Awesome with your favorite tortilla chips and a margarita!

•     1lb tomatillo, cut into quarter seeds and all
• 2 jalopeno peppers - seeds and all
• 1onion, rough chopped
• 3peeled cloves of garlic
• 1 -2chipotle peppers in adobo sauce 
• Juice from 1 lime
• 11 cup fresh cilantro or 1 cup fresh parsley or 1 cup fresh basil
• Salt and Pepper to taste

Put all in Blender and Blend until smooth! Thats it 

• 
  

Zucchini Basil Meatballs over Rice Noodles with Thai Sauce

Great Recipe for Zucchini Meatballs

We served them over Rice Noodles

 Zucchini Meatballs with Thai Sauce

Makes ~28 meatballs

Ingredients

• 1 lb lean ground beef
• 1 cup shredded zucchini (1 medium-sized zucchini)
• 1 large egg, lightly beaten
• 1/2 cup Cashew Meal
• Salt and Pepper and Garlic Powder to taste

 Basil Sauce

• 1/4 cup low-sodium soy sauce
• 1 tbsp honey
• 1 tsp Sriracha
• 1 tbsp freshly grated ginger
• 1 tbsp Tomato Paste
• 2 tbsp fresh basil, finely chopped
• 1 clove garlic, finely minced

Directions

1. Preheat oven to 350 degrees F
2. Grate the Zucchini in the Food Processor and squeeze to press out as much moister from the zucchini as possible.
3. In a large bowl, combine shredded zucchini, ground beef, egg and cashew Meal . Mix mixture until well-combined.
4. Roll meat into small balls using ~1.5-2 tbsp of meat. Line a baking sheet with foil and lightly coat with coconut oil (less mess for you to clean). Line meatballs ~1 inch apart and bake for ~20 minutes.
5. In the meantime, prepare sauce by heating a small saucepan over medium-low heat. Add all sauce ingredients and whisk until well-combined. Bring mixture to a low boil, reduce heat and let simmer for 3-5 minutes until the sauce slightly thickens.
6. Transfer cooked meatballs to a large bowl. Pour sauce over meatballs and toss until all of the meatballs are lightly coated. Serve over Rice Noodles.

 Original Recipe:  http://dishingouthealth.com/thai-basil-zucchini-meatballs/

What to Do with all that extra zucchini~ Make Zucchini Salsa

Roasted Zucchini Salsa

ingredients

• 1 medium zucchini, halved lengthwise
• 1 handful cilantro, coarsely chopped
• 1 jalapeno, coarsely chopped
• 2 cloves garlic
• 1/4 cup olive oil
• 1/2 lime, juice
• salt and pepper to taste

directions

1. Brush the zucchini with oil, place it on a baking sheet with the cut side up and roast on the top shelf in a preheated 450 degree oven until tender, about 45 minutes.
2. Puree everything in a food processor.
3. Chill and Serve with your favorite Chips or Veggies..

Harvest Zucchini

Great Side Dish- Great use for Zucchini or Summer Squash

1 1/4 pound zucchini
1/3 cup chopped onion
1/4 cup butter
1/2 cup sour cream
2 tbsp. milk
2 tsp. paprika
2 tsp. poppy seed
1 tsp. salt


Wash zucchini, remove stem and blossom ends, but do not pare.
Cut into slices.
Heat butter in a 10 inch skillet,
Cover and cook zucchini and chopped onion, stirring occasionally, until the zucchini is tender.

Mix paprika, poppy seeds, and salt together.
Gently stir into cook zucchini and heat through.

The Roquette~ a baby arugula martini

Published with Blogger-droid v1.6.5

I had a great time at the garden conference this year. I enjoyed all the classes. The last one was on Cocktails from the garden. Super fun- we tasted several cocktail that the speaker made for us. Some with alcohol some without. I love discovering new ways to use herbs from the garden.

We purchased the ingredients to make this arugula martini. It calls for Scottish gin. Hendrix is the brand name. Really interesting gin as it
Infused with Cucumber and rose petals.

1 cup (loosely packed) baby arugula plus additional for garnish
4 1/2 tsp dark agave nectar
4 1/2 tsp fresh lime juice
1/2 cup Hendrick's Gin
Ice cubes

Combine 1 cup arugula, agave nectar, and lime juice in cocktail shaker. Using muddler or long-handled wooden spoon, mash until arugula is wilted, at least 1 minute. Add gin. Fill cocktail shaker with ice cubes. Cover and shake briefly to chill. Strain into 2 small rocks glasses filled with ice cubes. Garnish drinks with arugula leaves.
Yield: 2 drinks