Apple Nectarine Cashew Spinach Salad

Well, Salad September slipped by with only two posts about salads. Next year we'll try for more. I do have some more salads to put up...it just isn't September anymore.

Ingredients:

• 1 crisp apple, preferably Fuji
• 2-3 tsp lemon juice
• 1 nectarine
• about 1/4 c. cashews 
• 3-4 large handfuls of spinach

Directions:

1. Cut apple into bite sized chunks. Put in a seal-able container or bag with the lemon juice and shake until all the apples have been covered in lemon juice. (This helps your apples to stay fresh and not brown.)
2. Cut the nectarine into bite sized chunks.
3. Put the spinach in a bowl. Put apples, nectarines, and cashews on top. 
4. Enjoy!

Cauliflower Power Tacos

This was AMAZING. My picture, however, is not as amazing, but please please don't judge this recipe by the picture! I found the recipe over at Betty Crocker.

Ingredients:

Roasted Cauliflower

• 1 medium head cauliflower (2 lbs), separated into florets
• 2 tablespoons olive oil
• 1/2 teaspoon salt

Crispy Chick Peas

• 1 can (15 oz) chick peas (garbanzo beans), drained, rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground oregano

Cilantro-Pepita Pesto

• 2 cups fresh cilantro leaves
• 1/3 cup pepitas
• 1 very small clove garlic, cut in half
• 2 tablespoons chopped jalapeño chiles
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 cup olive oil

8 gluten-free white corn tortillas, heated as directed on package 

Directions:

1. Heat oven to 425°F. Place cauliflower florets in large bowl. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt. Stir until evenly coated. Arrange on large cookie sheet. Bake 15 minutes; stir. Bake 15 to 20 minutes longer or until cauliflower is tender and browned.
2. Meanwhile, mix crispy chick peas ingredients. Spread on 15x10x1-inch pan. Bake 15 minutes; stir. Bake 10 to 15 minutes longer or until chick peas are slightly browned and crispy.
3. Meanwhile, in food processor, place all pesto ingredients except oil. Cover; process using quick on-and-off motions. With food processor running, slowly drizzle in 1/4 cup oil through feed tube, stopping halfway through to stir mixture with spatula. Remove pesto to small bowl.
4. Spoon about 1 tablespoon pesto on each tortilla; top with about 1/2 cup roasted cauliflower and 1 tablespoon crispy chick peas. Garnish with fresh cilantro, if desired. Serve with remaining chick peas.

Notes about this recipe:

1. Pepitas are pumpkin seeds.

2. I only did 1 Tb of the jalapeno chilies, and the only time I felt like it was too spicy for me was if I got a big chunk that my blending missed. If you are worried about spice nix the jalapenos and maybe try seranos or something more mild.

3. My hubby and I are not huge fans of corn tortillas so we used flour tortillas instead. Whole wheat tortillas are even better!
4. Also delicious with sliced avocados on it. 

Nectarine-Grape Spinach Salad with Pecans

 Fresh fruit in salad is always a plus, in my book.

Ingredients:

• 1 nectarine, sliced 
• about 1 cup of halved red grapes
• 3 to 4 large handfuls of spinach
• 1 or 2 handfuls of pecans

Directions:

1. Put spinach in a serving bowl. 
2. Add all the fruit, then top with the nuts. 
3. Enjoy!

Elaine McCardel's Zucchini Lasagna

(Picture from The Italian Dish)

This recipe was recommended by Megan T. She found it over at Elaine McCardel's blog,
The Italian Dish. I contacted Elaine to see if she would let me post it here, and she graciously consented. You should definitely check out her blog, especially if you'd like to see some pictures of each step in the recipe.  

Ingredients:

• 3 pounds large zucchini, scrubbed
• 1 quart spaghetti sauce or thick tomato sauce
• 1 cup bread crumbs *
• 1 pound ricotta cheese (more, if you like - the original recipe calls for 2 pounds)
• 4 eggs, lightly beaten
• 2 Tablespoons parsley, chopped
• 1/2 teaspoon each dried oregano, basil
• Salt & pepper to taste
• 1 cup grated Parmesan or Romano cheese
• 1 pound mozzarella cheese, coarsely grated

Directions:

1. Slice zucchini into long slices.  Cook in boiling water just until limp, about 5 minutes.  Drain on paper towels.
2. Combine ricotta, eggs, parsley, seasoning and half of the parmesan cheese and half of the bread crumbs in a bowl.  Set aside.
3. In a 9x13 pan, spoon a thin layer of tomato sauce.  Sprinkle with a quarter of the bread crumbs.  Arrange layer of zucchini over this. Spoon half of the reserved ricotta mixture on top of the zucchini.  Sprinkle with half the mozzarella cheese.  Arrange the rest of the zucchini over this, layer more tomato sauce and the rest of the bread crumbs and top with remaining ricotta mixture.  Top with remaining mozzarella and parmesan.
4. Bake in a 350 degree oven for about 1 hour or until top is brown.  Let stand 20 minutes before cutting.

* When using bread crumbs, try making your own. Take any kind of bread you like, even leftover stale bread that you may want to throw away, and place in your food processor and grind until fine. Keep in a plastic container in the fridge and they will last a long time. Fresh bread crumbs are superior to what you can buy in the grocery store.

Carrot Coconut Muffins

This recipe is adapted from a fabulous recipe I found in my Taste of Home magazine, originally called Morning Muffins. I was really excited to come across this recipe because at the hospital where I delivered my baby they had some awesome bran muffins that had carrots and coconut in them. I could not get enough of them and was seriously craving some after I came home. This recipe is a close second to those hospital bran muffins.

Ingredients:

• 1/4 c. butter,softened OR mashed white beans
• 1/2 c. partially packed brown sugar
• 2 eggs
• 1 c. sour cream or plain yogurt
• 1 c. shredded carrots (about 2 large carrots)
• 1/2 c. flaked coconut
• 1/2 c. raisins 
• 1 c. whole wheat flour
• 1/2 c. wheat germ
• 1 tsp. baking soda
• 1 tsp. cinnamon

Directions:

1. Beat together the butter and brown sugar in a mixing bowl. 
2. Add eggs and sour cream; beat well.
3. Add the carrots, coconut, and raisins. 
4. In a separate bowl, mix the flour, wheat germ, baking soda, and cinnamon together. Add to the wet mixture just until moistened.
5. Fill greased or paper-lined muffin cups 3/4ths full. 
6. Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean.
7. Cool for 5 minutes before removing from pan to a wire rack. Makes 1 dozen.

Veggie Noodle Stir Fry

This recipe was adapted from Our Best Bite's Quick and Easy Noodle Stir Fry.

Ingredients:

• 6 to 7oz. whole wheat thin spaghetti
• 2 Tb. soy sauce
• 1 1/4 Tb. brown sugar
• 1 1/4 Tb. rice vinegar
• 1/2 Tb-1 Tb Sriracha chili sauce (depending on how spicy you want it)
• 1/2 Tb sesame oil
• 1/2 red onion, sliced
• 2 cloves of garlic, minced
• 2 tsp. ginger powder
• 1/2 red bell pepper, sliced
• 1 6 oz pkg snow peas, cut in half
• 1 yellow squash, julienned (a zucchini would work here too)

Directions: 

1. Bring water to a boil and cook the noodles. When the noodles are done, drain them and toss in 2-3 teaspoons of olive oil.
2. Mix soy sauce, brown sugar, rice vinegar, Sriracha chili sauce, and sesame oil. Set aside.
3. While noodles cook, heat 1-2 Tb. olive oil in a large skillet over medium high heat. When hot, add the onions, garlic, and ginger. Stir to coat the onions with the ginger. Stir fry 1-2 minutes.
4. Add the snow peas, stir to coat with ginger, and stir fry another 30 seconds or so.
5. Add the yellow squash and bell pepper, stir to coat with ginger, and stir fry for another minute. 
6. Add the noodles and mix well. Restir the sauce mixture and pour on the noodles and veggies. Stir to coat.
7. Serve immediately. Serves 2-4.

Notes about this recipe:

1. Stir fry recipes work best when ALL of your ingredients are chopped and ready, and the sauce is mixed and ready to go. You don't want your veggies getting soggy, which is why you only cook each ingredient for about 30 seconds before adding the next. Having everything ready allows this process to go smoothly and to have crisp tender veggies in your stir fry.

Strawberry Spinach Salad with Honey Almonds

This is a family favorite at our house. Simple and delicious, even without the almonds.

Ingredients:

• 2 to 3 large handfuls of spinach
• 4 or 5 strawberries, sliced
• small to medium handful of almonds, chopped
• honey, between 1/2 Tb-2 Tb...depends on your amount of almonds and how sweet you want them
• poppy seed dressing, we prefer Briannas Home Style (as pictured above)

Directions:

1. Put spinach in a bowl. Add sliced strawberries.
2. Place chopped almonds in a pan and heat on medium low for about 5 minutes, stirring so they don't burn. Then turn the burner off and drizzle honey all over the nuts. Stir until completely coated. Let cool for 1-2 minutes then add to the salad. (If you let them cool too long they will get really stuck together and it will be hard to get them in bite size clumps.)
3. Enjoy! Makes about 4 servings.