Roasted Vegetables 

There are many ways to prepare soft squashes. Many times the simplest recipes are the best. This recipe is no exception. It is based on a recipe from Instagram's cheftimclowers page. Check him out for lots more cooking ideas. 

INGREDIENTS

Rough chop the following vegetables:

• 2 J.R. Zucchini

• 2 Spring Onion

• 2 Bell Pepper

• 2 Tomatoes

• 3 Crookneck Squash

INSTRUCTIONS

1. Season with Garlic & Black Pepper - start with 1 1/2 Tsp and add if you need more seasoning

2. Coat with 2 Tbsp. Extra Virgin Olive Oil

3. Stir well to incorporate seasonings and oil.

4. Roast at 350 for 35-40 minutes stirring half way.

5. Remove from oven and re-season as necessary and now it’s time to add salt. 1 1/2 Tsp sea salt.

Serve and enjoy!

Strawberry Vinaigrette Dressing

The salad is made with romaine/spring salad mix, carrots, radish, cucumbers, and strawberries. It is topped with a strawberry dressing. 

Try out this strawberry vinaigrette dressing!

INGREDIENTS

• 1 cup strawberries with tops cut off

• 2 tablespoons apple cider vinegar

• 2 tablespoons olive oil

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

INSTRUCTIONS
 

1. Blending all the ingredients in a blender or food processor.

2. Refrigerate until ready to serve. Add to salad right before serving.

Serve and enjoy!

Cheesy Baked Zucchini Involtini

Check out this amazing Zucchini Involtini (roll ups) recipe (slightly modified from IG's @cheftomwalton)

“Easy to make & perfect for family meals, & meal prep!”

Serves 4

INGREDIENTS

• 4 large zucchini

• 3 tbsp olive oil

• Salt, pepper

• 1 cup cottage cheese

• ½ cup feta, crumbled

• Handful flat leaf parsley & mint, roughly chopped

• ¾ of a bunch of tatsoi spinach, steamed

• 1 free range egg

• Juice ½ lemon

• 18oz good quality tomato and basil passata sauce

• ¼ cup white, long grain rice

• ½ cup each mozzarella and cheddar cheese, grated

INSTRUCTIONS

1. Preheat an oven to 410ºF.

2. Slice the zucchini lengthwise, trim the sides to create flat edges then slice the zucchini into ⅕ inch slices.

3. Lay these onto a lined baking sheet. Brush both sides with 2 tbsp of the olive oil, season with salt and pepper and roast for approx. 12 minutes.

4. In a mixing bowl combine the cottage cheese, feta, herbs, ½ the spinach, egg, lemon juice and a little seasoning then mix to combine and set aside.

5. Spoon half the tomato sauce into a medium baking dish and scatter over the remaining spinach and rice.

6. Place one heaped tablespoon of the cottage cheese filling on one end of the zucchini slices and gently roll up.

7. Place the rolls into the baking tray then spoon over the remaining tomato sauce and scatter the cheeses. Drizzle with the remaining olive oil and bake for approx. 30-35 mins, until golden and bubbling.

Let us know how it turns out and go to Tom Walton’s IG for more great recipes!

Serve and enjoy!

Basil Pesto

INGREDIENTS

• 1 garlic clove

• 1/3 cup of pine nuts

• A bunch of fresh basil

• 1/2 cup grated parmesan

• 3 Tbsp of olive oil

• Salt and pepper to taste

 INSTRUCTIONS

1. Peel and bash the garlic in a pestle and mortar with a pinch of sea salt.

2. Pick the basil leaves and add with the pine nuts, and pound to a coarse paste.

3. Muddle in the extra virgin olive oil and finely grate and stir in the Parmesan, adding a splash of water if you like it a little runnier, then continue bashing and pounding until smooth.

4. Have a taste and season with salt and black pepper, if needed.

5. Serve with your favorite grilled or roasted food, or simply stirred through pasta (Zoodles anyone?) – delicious!

Enjoy!

Baked Zucchini with Zesty Dill Yogurt

Check out this delicious recipe shared by @cookwithangelika on Instagram. She calls it “Thomas Keller's life-changing method of preparing zucchini + my own recipe for zesty yogurt-dill sauce.”

INGREDIENTS

• 3-4 zucchini

• salt

Sauce

• 1/2 cup yogurt

• large handful of fresh dill, finely chopped

• 3 large cloves garlic, finely minced

• 1-2 tbsp fresh lemon juice

• 1 tsp salt (to taste)

• drizzle of olive oil

INSTRUCTIONS

1. Slice zucchini lengthwise & score the cut side in a crosshatch pattern. sprinkle salt on the scored side. Allow the zucchini to sit for 10 minutes to draw out moisture. Pat the zucchini dry with paper towels or napkins. 

2. Preheat the oven to 450º. 

3. In a large oven-safe stainless steel pan on medium heat, add a drizzle of oil (avocado, olive) to coat the bottom of pan. Add in the zucchini scored side down. cook for about 5-6 minutes, checking occasionally until it is nicely browned but not burnt! 

4. Once the zucchini is nicely browned/crispy, add the pan to the oven and cook for 20-25 minutes. leave the zucchini face down! :)

5. While that is cooking, combine all sauce ingredients and stir to combine. taste and add extra salt/garlic/lemon juice/ olive oil as needed.

6. Drizzle the sauce on top of the zucchini and enjoy!

Crispy Sesame Tokyo Turnips

Since Tokyo turnips are packed with health benefits, we wanted to share a recipe to help you incorporate these little guys into your diet. 

Check out this delicious yet simple recipe (serves 4) modified from @apurepalate  (For more complete directions and step-by-step photos, visit apurepalate.com.)

INGREDIENTS

• 6 Tokyo turnips, sliced in half

• 4 cloves garlic, thinly sliced

• 2 tbs Toasted Sesame Oil

• 1 tbs Soy Sauce

• 1/4 tsp Kosher Salt

INSTRUCTIONS

1. Wash the turnips. Remove the greens from the bulb and leave about ½ inch of the stem. Slice the turnips in half lengthwise.

2. Use a mandolin to slice the garlic thin as paper.

3. Place a pot of water over high heat and salt until “salty like the sea.” Boil, then submerge the turnips. Cook for 30-40 seconds until the turnips are tender but still have a crunch.

4. Strain the turnips and submerge in ice-cold water to stop the cooking process. 

5. Place a large sauté pan over moderate heat and coat with sesame oil. When the oil has ripples and starts to smoke, for about 1 minute, add the turnips flat side down in the pan.

6. Cook for 2-3 minutes until they have a golden-brown crust.

7. Flip, reduce the flame to low, and season with a pinch of salt. Add the garlic and continue to cook for 2 mins until the garlic has infused in the oil and is slightly crispy and the turnips are coated in the infused oil.

8. Add soy sauce and cook for 30-40 seconds. Lift the garlic from the bottom of the pan into the sauce with a wooden spoon or tongs. Toss with tongs so everything is mixed, and the turnips are coated in the sauce.

Serve and enjoy!