Squash Blossom Flatbread Pizza
Baby Zucchini, Epazote, Garlic, Monterey Jack Cheese
Two months ago my garden was bursting with arugula and borage, now the epazote has gone wild. This unique sawtooth herb with the curious aroma produces tons of seeds, so it is everywhere. Not to worry, in another month, it too will fade and be replaced by something else. I plant everything I like to cook with, and see where it goes…
In Mexican cooking, squash blossoms (flor de calabaza) are often paired with epazote. It is a heavenly match where the mild slightly-sweet nectar taste of the flowers is complimented by the petroleum-like aroma and the complex flavors of the herb.
In Oaxaca, cheese quesadillas are often flavored with epazote, so it naturally pairs well with the cheese on these flatbreads.
Squash Blossom Flatbread Pizza Recipe
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Green Velvet Soup
Spinach, Zucchini, Potato with Herbs & Spices
Toasted Pine Nuts, Crema, Chili Oil Garnish
It’s a soup with a luxurious deep green color and velvety texture. Spinach, zucchini, and potatoes are the base for this satisfying and healthful potage. A zippy garnish makes it anything but boring.
Fresh cilantro and toasted dried spices give this green soup a wonderful depth of flavor. Dried cumin seed, coriander seed, and fennel seed are added at the beginning of the cooking process to unlock their intense flavors. Fresh cilantro is added at the end of the process to preserve its essence and verdant aromas.
Where the chili oil adds a fiery touch, the Mexican crema add a cool richness. Unlike a “cream” soup, there is less than a tablespoon of cream per serving. Pine nuts add texture and that toasty note, which is mirrored in the toasted spices.
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Roasted Garlic Cauliflower Gravy: Two Ways
Roasted Garlic Cauliflower Gravy: Two Ways
Did you make a New Year’s Resolution to eat healthier in 2014? Think you have to give up pasta and creamy sauces?
Here’s a technique that produces a super-satisfying pasta dish that’s lower in calories and saturated fats, higher in fiber, and spiked with vegetables. Pureed cauliflower is the base for a thick smooth sauce where roasted garlic adds rich mellow flavor. Pair whole-wheat pasta with an equal amount of your favorite vegetables, then toss with Roasted Garlic Cauliflower Gravy. Interested in gluten-free or low-carb? Simply leave out the pasta altogether, and try this luxurious cauliflower gravy ladled over veggies.
Say good-bye artery-clogging Fettuccine Alfredo and calorie-laden Macaroni & Cheese, and say hello to their svelte cousin…
Roasted Garlic Cauliflower Gravy Recipe
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healthy & light: zucchini “pappardelle” with avocado “cream”
In preparation for my kitchen remodel next month, I was speaking with one of the designers at the kitchen showroom …I wanted to show her the remodel of my bar area from last summer so I pulled up my blog post titled “Construction Dinner.” In addition to photos of my bar remodel, the post also contains a recipe for Orecchiette with Warm Avocado Cream. While interested in the bar, she was also intrigued by the avocado cream. She loved avocado but was trying to keep carbs to a minimum. So I suggested to try it with zucchini instead of pasta. If I was suggesting she try my recipe, I thought that I had better test it myself first!
Stephanie – definitely try it with the zucchini!
zucchini “pappardelle” with avocado “cream” recipe
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Zucchini Quinoa Beef Burgers
Sauteed Zucchini Medallions, Broccoli & Clover Sprouts, Feta Oregano Aioli
Memorial Day weekend officially kicks off the summer grilling season. It’s also the time to honor our Fallen while we celebrate our Freedom. It’s a day to balance solemnity with revelry.
In addition to serving great food and drink at our picnic, we hang the U.S. flag, create a patriotic flower bouquet, and observe a minute of silence at 3:00 PM to honor and remember those who have died in service to our nation. Before lighting up the grill, we turn on the television to watch the President lay a wreath at the Tomb of the Unknowns, we listen as a lone bugler plays Taps.
With summer on our minds and thinking about balance ~ I thought I would lighten up the burgers with the addition of vegetables, grains, and sprouts. The result was a ground beef burger mixed with loads of shredded zucchini and cooked quinoa, topped with sauteed zucchini medallions and sprouts, plus a flavorful feta aioli. It was surprisingly good and immensely satisfying.
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Second in a Series of Superiores Tacos Vegetarianos
All GREEN Grilled Zucchini Tacos
Prickly Pear Cactus Tortillas
Butter Lettuce, Avocado, Shredded Green Cabbage, Cilantro, Serrano Chile
Lime Garlic Cilantro Sauce
The inspiration for these tacos came during a trip to the farmers’ market. One booth was featuring something I had never seen before, namely Prickly Pear Cactus Tortillas. Whether it be at the farmers’ market or ethnic local grocery stores, if I see something I haven’t tried before, it usually ends up in my cart. And many of those unique or interesting ingredients find a home here on Taste With The Eyes.
These green tortillas are made with organic nopal mixed with stone ground whole white corn kernels, water, lime, and vegetable plant extract. Two tortillas supply 100 calories, 3 g fiber and no cholesterol. I can’t say that they taste like nopalitos. If I close my eyes I’m not sure I could pinpoint the difference from other good corn tortillas, but I sure do love the color.
So now that I have a package of tortillas de nopal in my shopping bag, what shall I make with them?
The answer was all around me.
farmers’ market + green tortillas = all GREEN tacos
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Couscous Salad Timbales, Meyer Lemon Confit
Zucchini, Peas, Garbanzo Beans, Roasted Almonds
Scallion, Mint, Parsley, Crushed Red Pepper, Lemon Olive Oil Dressing
This is the first of many sunny recipes using Meyer Lemon Confit. On March 7th I tucked a jar of fresh Meyer lemons (submerged in sugar and salt) in my basement refrigerator. Now, three months later, I have this intense Meyer lemon confit which is enlivening our salads, pasta, fish, and all sorts of dishes.
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