Summer Garden Salad with Goat Cheese Dressing

Ingredients - Salad

• 1 medium cucumber, sliced
• 1 pint cherry or grape tomatoes, halved
• 1 orange bell pepper, cut into 1-inch strips
• 2 small zucchini, halved and sliced
• 4 to 6 leaves Bibb or butter lettuce
• 6 to 8 leaves fresh basil, torn

Ingredients - Goat Cheese Dressing

• 4 ounces goat cheese, at room temperature
• Juice of 1 lemon
• 2 tablespoons honey
• ½ cup sour cream
• ¼ cup mayonnaise
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Directions

For the dressing: Place all ingredients in a food processor or blender. Pulse until mixture is smooth. Refrigerate until ready to serve.

For the salad: In a medium bowl, toss together cucumber, tomatoes, bell pepper, and zucchini. Distribute lettuce leaves among salad plates. Spoon vegetable mixture on top of lettuce. Garnish with torn basil leaves. Serve with goat cheese dressing.

Source

• https://www.ourstate.com/garden-party-4-bright-beautiful-salads/

Stuffed Zucchini Boats

Ingredients

• 2 medium zucchini, washed
• 1 pound ground turkey
• 1/4 tsp baking soda
• 1 Tablespoon water
• 1 yellow onion finely diced
• Spice blend of choice (Mexican, Italian, etc.)
• 2 Tablespoons tomato paste
• 3/4 cup shredded cheese of choice
• Cooking spray

Directions

1. Preheat oven to 400°F
2. Prep ground meat with baking soda + water 
3. Sauté onion until soft
4. Add spice blend, stir and sauté for 1-2 min
5. Add tomato paste
6. Add ground meat, cook until no pink remains
7. Remove the pan from the heat and stir in 1/2 of the cheese
8. Slice zucchini lengthwise and scoop out the center to create a shell and place into a greased baking dish.
9. Fill each zucchini with 1/4 of the beef mixture and top with remaining cheese
10. Cover baking dish with aluminum foil
11. Bake for 25 minutes or until zucchini is soft and cheese is bubbly

Notes
- Serves 2-3

Zucchini Bread

Ingredients

• 375g AP flour (3 cups)
• 300–350g grated zucchini (2½–3 cups, moisture gently squeezed out)
• 200g packed brown sugar (1 cup)
• 3 large eggs
• 120g vegetable oil (½ cup)
• 125g unsweetened applesauce (½ cup)
• 5g vanilla extract (1 tsp)
• 8g ground cinnamon (3 tsp)
• 5g baking soda (1 tsp)
• 4g baking powder (1 tsp)
• 6g Kosher salt (1 tsp)
• Optional Add-ins
• 60g chopped walnuts or pecans (½ cup)
• 40–60g raisins (¼–½ cup)
• 0.5g ground cardamom (¼ tsp)
• 6g citrus zest (1 Tbsp, zest of 1 large orange or 2 lemons)

Directions

1. Preheat oven to 350°F. 
2. Grease and flour one large loaf pan or two smaller ones.
3. Prep the zucchini: Wash zucchini  then grate until small but not mushy. Gently squeeze out excess moisture with a clean towel or paper towels.
4. In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
5. In another bowl, beat together eggs, brown sugar, oil, applesauce, and vanilla until smooth and well combined.
6. Gradually add dry ingredients to the wet mixture. Stir until just combined—don’t overmix.
7. Fold in zucchini, and if using, add the nuts and/or raisins.
8. Pour the batter into prepared pan(s) and smooth the top.
9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.

Notes

• Divide the batter into muffin tins or mini loaf pans—just adjust bake time accordingly (20–30 min).
• For extra flair: sprinkle turbinado sugar or cinnamon sugar on top before baking.
• Swap vegetable oil for browned butter (same amount: ½ cup).
• Brown butter adds a nutty, rich depth that transforms the flavor from good to unforgettable.
• Let it cool slightly before mixing with eggs.
• Blue Ribbon Zucchini Bread with Citrus Zest & Cardamom
• Citrus Zing (Highly Recommended!)
• Add 1 Tbsp fresh orange or lemon zest to the wet mix.
• The citrus brightens the whole loaf and adds a fresh, unexpected dimension.
• Secret Spice Boost
• Add a pinch of ground cardamom (⅛–¼ tsp) to the dry mix. It’s subtle but exotic—makes people wonder what your secret is.

Thai Meatloaf Surprise

Ingredients

• 1 - 1.5 lbs ground turkey
• 3 eggs, hard-boiled
• 1 egg, whisked
• 1/2 cup zucchini, grated
• 1/2 cup coconut milk
• 1 cup breadcrumbs or panko
• 1/2 Tbs mint, chopped
• 1/4 cup basil, chopped
• 1/4 cup cilantro, chopped
• 3 garlic cloves, minced
• 2 tsp ginger, peeled and minced
• 2 Tbs soy sauce
• 1/2 Tbs fish sauce (optional)
• 1/4 cup Sweet chili sauce

Directions

1. Preheat oven to 350º.
2. In a large bowl mix to combine egg, zucchini, coconut milk, breadcrumbs, mint, basil, cilantro, garlic, ginger, soy sauce, and fish sauce.
3. Fold in ground turkey.
4. Pour 1/2 turkey mixture into loaf pan.
5. Lay eggs in the middle, end to end.
6. Top with remaining turkey mixture.
7. Cover entire loaf with Sweet chili sauce
8. Bake at 350º for 60 minutes.
9. Rest loaf for 15 min before cutting.
10. Garnish with parsley.

Notes
- Serve with rice, cucumber salad, http://theglamoroushousewife.com/2014/05/sweet-asian-slaw

Source
https://www.youtube.com/watch?v=nNDNXpDEphY

http://theglamoroushousewife.com/2015/09/making-it-modern-meatloaf-surprise-vs-thai-meatloaf

Summer Ratatouille & Parmesan Polenta

Ingredients

• 1 Small Baguette
• 1 Cup Polenta (or instant cheese grits)
• 3 Cloves Garlic (or garlic paste in the tube)
• 1 Small Eggplant
• 1 Pound Zucchini
• 1 Red Bell Pepper
• 1 Beefsteak Tomato
• 1 Red Onion
• 1 Bunch Oregano
• 2 Tablespoons Butter 
• ⅓ Cup Grated Parmesan Cheese

Directions

1. Prepare the ingredients.
2. Preheat the oven (or toaster oven) to 450°F.
3. Wash and dry the fresh produce. 
4. Cut off and discard the stem ends of the eggplants and zucchini; medium dice. 
5. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).
6. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice.
7. Peel and medium dice the onion. Medium dice the tomato. 
8. Halve the baguette lengthwise. 
9. Pick the oregano leaves off the stems; discard the stems.
10. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. 
11. Add the eggplants in a single, even layer; season with salt and pepper.
12. Cook, stirring occasionally, 4 to 6 minutes, or until softened and browned.
13. Transfer to a large bowl. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.
14. Add the zucchini; season with salt and pepper.
15. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned.
16. Transfer to the bowl of eggplants.
17. In the pan used to cook the eggplants and zucchini, heat 2 teaspoons of olive oil on medium-high until hot.
18. Add the onion, bell pepper and half the garlic paste; season with salt and pepper.
19. Cook, stirring occasionally, 3 to 5 minutes, or until softened and slightly browned.
20. Add the tomato to the pan of onion and bell pepper; season with salt and pepper.
21. Cook, stirring occasionally, 3 to 5 minutes, or until the mixture has thickened slightly.
22. Add the browned eggplants and zucchini; season with salt and pepper.
23. Cook, stirring occasionally, 8 to 10 minutes, or until the mixture has thickened.
24. While the ratatouille cooks, in a large pot, heat 4 cups of water and a big pinch of salt to boiling on high. Once boiling, gradually add the polenta, whisking to break up any clumps. Reduce the heat to low. 
25. Simmer 10 to 12 minutes, or until thickened and tender. 
26. Remove from heat. 
27. Add the butter and ⅔ of the Parmesan cheese. 
28. Whisk until thoroughly combined; season with salt and pepper to taste.
29. In a small bowl, combine the remaining garlic paste and 1 tablespoon of olive oil; season with salt and pepper to taste. Place the baguette halves on a sheet pan, cut sides up. Top with the garlic oil and remaining Parmesan cheese; season with salt and pepper. 
30. Toast in the oven 6 to 8 minutes, or until the cheese is lightly browned. 

Notes
Serve with the garlic-cheese toasts on the side. Garnish with the oregano. Enjoy!

Source
https://www.blueapron.com/recipes/summer-ratatouille-parmesan-polenta-with-raja-eggplant-garlic-cheese-toasts