Calabacitas

Here you are, folks! Another Meatless Monday miracle. I first tried calabacitas in Colorado last week, from this awesome restaurant, Kachina. They offer it as a side dish. It's really spicy so adjust the recipe to your taste!  Here's my take. ​

Time: ​20 mins 

Ingredients:​

• ​1 zucchini 
• 1 summer squash ​
• 1 small onion ​
• 2 red chilis ​
• 1/4 cup corn (I used frozen)​
• 1 tablespoon shredded Romano cheese (or whatever you have on hand that will melt well) ​
• 1 whole tomato ​
• 1 tablespoon butter ​
• salt & black pepper to taste ​

Recipe:​

1. Dice the zucchini, squash, tomatoes & onion.  ​
2. In a medium skillet, heat the butter. Chop the chili peppers into little slices.
3. Then add the onion when the butter is slightly melted.​
4. Sauté the onion for 1 min before adding in the chilis. ​
5. Once the onion is slightly golden, add in the corn, ​tomatoes, squash & zuchini. Sprinkle with salt & pepper.
6. Stir to combine then ​cover the pan, leaving the heat on low. You should check on it & stir every so often so nothing sticks to the bottom of the pan. 
7. After about 10 mins, remove the cover & turn off the heat (the squash & zucchini should be cooked but not mushy). 
8. ​With the heat off, sprinkle some cheese & stir it in while it melts. This will help offset the spiciness of the chilis & also give the calabacitas a creamy taste. 

Serve as a side dish or in tacos as a veggie filling! ​

Ratatouille

One of my favorite movies ever!! Ratatouille is incredibly beautiful, healthy, & delicious! Contrary to how it looks, it's actually not difficult to make! Just takes a little patience, and a mandolin slicer.  Here's my take on it.​

Time: 1 hour, 15 mins  

Ingredients:  

• 1 zucchini 
• 1 yellow summer squash
• 1 Italian eggplant
• 3 almost ripe Roma tomatoes  
• 1 cup tomato sauce  
• 5 basil leaves (fresh)  
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme  
• 2 tablespoons olive oil  
• 1 small yellow onion, diced
• 3 cloves garlic, chopped  
• salt & pepper to taste

Recipe:  

1. In an oven safe pan, heat 1 tablespoon of olive oil & the diced onions for about 30 seconds-1 minute. Use medium-low heat so it doesnt burn. Then, add the garlic. 
2. Wait 30 seconds before pouring in the tomato sauce. Cook for another 2 minutes then tear up the basil leaves & drop them in.  
3. Use a mandolin to slice the zucchini, squash, eggplant & tomatoes very thin.  
4. Arrange them around the pan that the sauce is in, so that the slices alternate between each vegetable. Continue all the way around the pan, until you run out of slices.  
5. Drizzle the last tablespoon of olive oil over the top. Sprinkle the oregano, thyme, salt & black pepper on top. 
6. Cover with parchment paper & bake on 375 for 45 minutes.  
7. Remove the parchment & bake for another 10 minutes. Enjoy!  

Succotash

Weird to try making something you never ate before! What can I say, I'm adventerous! And I'm glad I tried it. Succotash just might be the perfect side dish for Spring (if it ever shows up!) 

 Time: 40 mins 

Ingredients: 

• 1 can lima beans 
• 2 cups corn kernels (I used frozen)
• 1/2 white onion
• 3 cloves garlic
• 1 teaspoon dried thyme  
• 1/3 red onion, diced
• 2 cups grape tomatoes 
• 1 tablespoon olive oil  
• 1 tablespoon red wine vinegar  
• Salt & pepper to taste  

Recipe:  

1. Pour the lima beans, 1/2 onion, garlic cloves & some salt and pepper into a medium sized pot. Cover with water. 
2. Bring the water to a boil then cover the pot & lower the heat to a simmer. Let simmer for 20 mins.
3. Once the 20 minutes are over, reserve about 1 cup of the liquid, then strain the rest. Remove the garlic cloves & half onion. 
4. In a large skillet, add the olive oil & the red onion. Sauté for 1 min on medium heat.  
5. Add the tomatoes, thyme & the corn to the skillet.  
6. After about 3 minutes, add the lima beans, red wine vinegar & reserved liquid to the skillet.  Add salt & pepper now as well. 
7. Toss the mixture to combine, then remove it from heat & serve! 

Creamy Habanero Shrimp

Creamy with a kick! Hot habanero peppers, fresh garlic, meaty shrimp, young zucchini & tomatoes...I'm hungry again just thinking about it! ​This quick lunch recipe can serve as a dinner, snack, or appetizer too. 

Time: 20 min​

Ingredients:​

• ~10-15 large shrimp (peeled & deveined)​
• 5 garlic cloves (smashed)​
• Juice of 1 lemon​
• ​2 small zucchini sliced into thin rounds
• handful of cherry tomatoes​
• 1/2 habanero pepper sliced thin (or more if you like it really spicy!)​
• ​Salt/pepper to taste 
• 3 broadleaf thyme leaves (minced)​
• 1 tablespoon EVOO​
• 1 tablespoon unsalted butter ​
• 1 tablespoon mayonnaise ​

​Recipe:​

1. Squeeze 1/2 lemon juice all over the shrimp.​
2. ​Heat EVOO to medium heat in a large pan, then add the garlic & thyme. 
3. Throw in shrimp and the rest of the lemon juice. Cook for 2 mins on each side.
4. Add the habanero & zucchini slices halfway through, with a tablespoon of butter. 
5. ​Add cherry tomatoes & sprinkle on salt & pepper.
6. Turn off the heat, pour mayonnaise over the ingredients & mix until well-coated. ​
7. Enjoy over egg noodles, rice, or with steamed veggies! This would also go great in a sandwich. ​

Fried Green Tomatoes

One of my fave appetizers, side dishes, or snacks in the summer! Save those green tomatoes at the end of the summer & make use of them with this 15 minute recipe. You won't regret it, fried green tomatoes are so delicious & easy to make! 

Time: 15-20 mins depending how many you're making, this recipe serves 2-3 ppl

Ingredients:  

• 2-3 large green tomatoes 
• 1 cup all purpose flour  
• 1 tablespoon fine sea salt  
• 1 tablespoon black pepper
• 1 cup panko or Goya corn meal
• 1/4 cup milk (I used lactaid)
• 1/2 cup vegetable oil or sunflower oil
• Optional: 1 teaspoon grated asiago cheese as a garnish 

Recipe: 

1. Cut the tomatoes into even slices, about 1/2 inch. You don't want them too thick or they'll be still raw on the inside when you fry them.  
2. Heat the vegetable or sunflower oil to medium heat in a frying pan.  
3. Get 3 small bowls. Put the flour, salt & pepper in one bowl, milk in another bowl, & the panko or cornmeal in the third bowl.  Season all 3 bowls with salt & pepper.
4. Dip the tomatoes one by one into the flour bowl first, then the milk, then the panko or cornmeal.  
5. Fry until golden brown on each side (about 2-3 mins).
6. Drain on a paper towel then serve with your favorite dressing or spicy mayo!  Also goes well with ranch. 

Hint: I sprinkled the tops with freshly grated Asiago cheese to complete the taste & give it a fancy look!