Oven-Baked Zucchini Parmesan Crisps

In honor of National Nutrition Month, we are sharing simple, healthy, delicious, and fun recipes for you to try all week!
Oven-Baked Zucchini Parmesan Crisps [from The Kitchn]
Serves 4
2 medium zucchini (yellow or green, or both!)
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 egg white
1/2 cup whole wheat panko bread crumbs
1/2 cup coarsely grated parmesan cheese

Preheat the oven to 450°F and lightly grease a baking sheet with olive oil.

Using a mandolin slicer (or a handheld knife), slice the zucchinis into 1/4 inch rounds. Transfer the zucchini coins to a bowl and season with salt, pepper, and garlic powder. Drizzle the olive oil and the egg white over top and toss to coat evenly.

Mix the panko crumbs and parmesan together in a shallow tray. Working with a few coins a time, dredge the zucchini in the panko-parmesan mixture and transfer to the greased baking sheet.

Bake for 25 minutes, or until the zucchini are golden brown and crispy. Allow them to cool slightly (about 5 minutes) on the baking sheet before transferring them to a serving tray with a spatula. Serve warm or room temp with your favorite salsa or dip.

Did you try this recipe? Let us know how you like it!

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Dig In’s Creamy Tomato Leek Parmesan Soup

In honor of National Nutrition Month, we are sharing simple, healthy, delicious, and fun recipes for you to try all week!

Creamy Tomato Leek Parmesan Soup [from the Dig In blog]

1 stick butter
2 spanish onions, chopped
1 teaspoon salt
2 teaspoons dried basil
4 cloves garlic, minced
3 leeks, split in half & thinly sliced
¼ cup gluten free flour blend
4 cups whole milk
½ cup white wine
1 ½ cup parmesan, shredded
1 (28 ounce) can crushed tomatoes
½ bottle Very Veggie Juice( Knudsen)
¼ cup fresh basil, sliced
1 cup heavy cream
Salt & pepper, to taste
A touch, ½ capful of maple syrup if needed

In a heavy bottom soup pot, melt the butter over medium heat. Once the butter is melted add the chopped onions and sauté , sprinkle with salt saute until onions are translucent.

Next, add the minced garlic and leeks. When the leeks are tender add the flour, stirring constantly, to make a roux.  Slowly add the milk, while stirring, one cup at a time. Bring the mixture to a slow bubble and add half the white wine.

Add the parmesan and stir constantly until melted, about 2 minutes.

Slowly add the crushed tomatoes until fully incorporated.

Slowly add the Very Veggie juice, heavy cream and rest of white wine and slowly bring up the temp.

Add the fresh basil to finish and season with salt and pepper to taste.

If the soup is tangy, add a touch of maple syrup.

Enjoy! Let us know if you try this recipe!

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Jessica Prentice’s Whole Roast Salmon

In honor of National Nutrition Month, we are sharing simple, healthy, delicious, and fun recipes for you to try all week!

Whole Roast Salmon [from Jessica Prentice’s Full Moon Feast]
Serves about 3 people per pound of fish

A whole roast salmon is a great meal for a feast-it is special when the whole party is fed by a single fish. Accompany with almost any starch and vegetable you like. To roast a whole salmon, you have to make sure it fits into your oven and that you have a sheet pan big enough for it! You might want to start with a smaller salmon.

Ingredients:
Whole wild salmon, gutted and scaled
Olive oil
Lemon
Sea salt
Freshly ground pepper

1. Preheat the oven to 475 degrees F.
2. Rinse the salmon and pat it dry with a towel. Lay it on a sheet pan that has been coated thinly with olive oil.
3. Make a series of parallel diagonal slashes into the salmon at 2-inch intervals, about 1 inch deep and 2 to 4 inches long, depending on the size of the fish. Do not make the cuts so deep that they touch the bone.
4. Rub olive oil and lemon juice all over the fish, including into the slashes and the cavity. Sprinkle salt and pepper over the surface of the fish and into the cuts and cavity. Make sure you do this on both sides of the fish.
5. Place the sheet pan with the salmon into the oven and roast until just cooked through, about 12 minutes per inch of thickness of fish. A 4-pound salmon should take about 25 minutes; an 8-pounder, 35 minutes; a 12-pounder, 45 minutes. You can use a sharp knife to cut into the deepest part of the fish to check whether it is done.
6. Use two huge spatulas to transfer the salmon to a platter.

Enjoy! Let us know if you try this recipe!

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Crisp and Healthy Apple Chips

With the arrival of snow, it is finally starting to feel like winter! While you might think apple season only lasts through Thanksgiving, many local farmers grow storage varieties of apples that you can buy throughout the winter. Check out this great website, Seacoast Harvest, to connect with local farmers at farmstands and farmers’ markets year-round.

As we continue into holiday season, remember to consider your health when preparing foods. Here is a simple and delicious recipe for apple chips, brought to you by A Couple Cooks.

Makes: 4 to 6
What You Need
  • 4 apples (crisp apples work best- try Crispin, Mutsu, or Baldwin)
  • Parchment paper
  • Ground cinnamon
What To Do
  1. Preheat the oven to 225F.
  2. Wash the apples, then slice them as thinly as possible using a mandoline (or very sharp knife). Leave the cores in the apples; remove any seeds as you cut.
  3. Line baking trays with parchment paper. Lay the apples on the tray in a single layer, as close as possible without touching. Sprinkle with cinnamon.
  4. Bake for 1 to 2 hours, until as crisp as desired (a shorter baking time yields a chewier chip; bake time also depends on the thickness of the chip).

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Creamy Broccoli Salad

Delicious, healthy, and simple recipes can be hard to come by. When we find a winner, we can’t help but share. Broccoli, onion, and pepper are currently in season, and you should find these ingredients at your local farmers market. Enjoy this salad at home, or on the go!

Creamy Broccoli Salad

Makes: 4 to 6 as a side

What You Need
  • 2 large heads broccoli (enough for 6 cups)
  • Half red onion
  • ½ cup Greek yogurt
  • 1 tablespoon honey
  • ¼ to ½ teaspoon kosher salt
  • Pepper (optional)
  • ½ cup raisins
  • ¼ cup (or more) sunflower seeds
What To Do
  1. Wash the broccoli. Chop it into small florets, enough for 6 cups. Dice half of a red onion.
  2. In a small bowl, stir together ½ cup Greek yogurt and 1 tablespoon honey.
  3. In a large bowl, mix broccoli, diced onion, yogurt mixture, and raisins. Season with ¼ to ½ teaspoon kosher salt. Taste, and stir in additional yogurt and honey if the mixture is not creamy enough, or salt for a little more flavor.
  4. Directly before serving, sprinkle with ¼ cup or more sunflower seeds. (Note: Add seeds last to avoid becoming soggy. It’s best eaten fresh, so if making ahead, prepare all components separately and mix them together before serving.)

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