Zucchini & Yellow Squash “Pasta”:
Serves 4
Note: The recipe says to julienne the squash and zucchini. This simply means to cut them into thin strands (for this recipe, you want them to approximate the size of the cooked spaghetti strands). You can use a mandolin or the large holes of a box grater or if you have a spiralizer, this is the perfect opportunity to use that!
Ingredients:
- 2-4 cloves garlic, minced
- 1 ½ tbsp olive oil
- 3 medium/large zucchini, julienned (see note above)
- 3 medium/large yellow squash, julienned (see note above)
- kosher salt and black pepper to taste
- 2 tablespoons fresh lemon juice (from about 1 large lemon)
- ¼ cup grated raw/unpasteurized parmesan cheese
- ½ cup chiffonade fresh basil
- 1 tbsp lemon zest (word to the wise: zest the lemon before juicing so you don’t have to use an extra lemon just for the zest.)
Directions:
- Heat olive oil in a large nonstick skillet over medium heat. Place the garlic in and saute until the garlic is fragrant: about 30 seconds.
- Stir in the julienned zucchini and squash. Season with salt and pepper to taste (I suggest about 1/2 teaspoon of each to start). Cook the zucchini and squash until slightly wilted: approx. 1 minute, then add the lemon juice. Cook for 1-2 minutes more, until the squash and zucchini are just fork tender.
- Remove from the heat, stir in the Parmesan cheese, basil and lemon zest. Serve immediately.
- Note: Feel free to top with your favorite Marinara Sauce, like I did – I’ve found Muir Glen to be an excellent store bought option – low in sodium (for a store bought option) and clean ingredients.
Baked Turkey Meatballs:
Makes 34-36 small meatballs OR 18-20 larger meatballs…
Ingredients:
- 1 pound ground turkey breast
- 1 cage free egg
- 1 tbsp olive oil (omit this if you choose to use dark meat vs breast)
- ¼ cup chopped flat leaf parsley
- 1-2 cloves garlic, minced
- ¼ cup shallot or Vidalia onion, finely diced
- 2 tbsp organic tomato paste
- 1 tsp kosher salt, or to taste
- 1 tsp black pepper, or to taste
- ½ tsp red pepper flakes
Directions:
- Preheat oven to 400° F. Lightly spray a foil-covered sheet pan with cooking spray and set aside.
- Place all ingredients in a large bowl and mix thoroughly with your hands.
- You can do the following step by hand or, I used a very small ice cream scoop: Roll the mixture into about 34-36 meatballs and place on pan. You can always make them larger and make less – up to you.
- Bake until golden brown, about 12-15 minutes if small or 18-20 mins if larger. You just want to be sure they are cooked through and not pink in the middle – you can test this by placing a toothpick through one and if it comes out clean, they’re done and if not, give them a few more minutes. You do not want to overcook as they can easily dry out, if so.