zucchini

No-Cook Summer Menu

No-Cook Summer Menu

When it’s hot outside during summer, the last thing that you want to do is turn the heat on. But, when you have an array of incredible summer produce, you don’t have to cook them at all to let the flavors shine. I have a perfect menu for you to enjoy summer seasonal produce to the maximum without sweating in your kitchen!

Start this no-cook summer feast with super refreshing Almond & Cucumber Gazpacho. Have fun with different toppings like chopped cucumber, a dollop of Greek yogurt, a drizzle of olive oil, and more.

Those perfectly ripe peaches and tomatoes you picked at Farmer’s Market? Slice and put them on a spread of labneh. So simple, yet SO flavorful. Labneh 2 Ways are great ways to use fresh produce from the Farmer’s Market! Let those juicy peaches and tomatoes shine!

My new favorite way of enjoying seasonal summer squash is this Summer Squash Salad. If you haven’t eaten summer squash raw, THIS is a perfect way.

For your main dish, this Tahini Rice Noodle Bowl allows you to customize whatever that you have in the fridge. Any leftover vegetables or protein can be tossed into this, and this bright and zesty Cilantro Tahini Dressing brings everything together.

Before the season is over, make this easy no-cook summer menu and turn up the heat with flavors.

A collab with @mostrecklessly ceramic studio

Summer Squash Salad

Summer Squash Salad

I have been growing a lot of zucchini but bored of grilling them all the time! After recently visiting my favorite neighborhood restaurant - five leaves - I was inspired to make this simple salad with a new way to eat summer squash RAW!

What’s so great about this salad is that it’s fresh, simple, fast, and can be made in one bowl! Each bite needs a little feta and pistachio for that silky crunchy texture. Make this salad for lunch, or as a side with your grilled protein!

Total Time: 10 minutes
Makes: 4 servings

INGREDIENTS:

  • 2-3 cup arugula

  • 1 green zucchini

  • 1 yellow summer squash

  • 2 tbsp olive oil

  • 1 lemon, squeezed

  • salt & pepper

  • 1/4 cup marinated olives, chopped

  • chopped pistachio for garnish

  • 1/4 cup crumbled feta for garnish

INSTRUCTIONS:

  1. Using a mandolin, slice green zucchini directly on top of the bed of arugula.

  2. Using a vegetable peeler, peel the sides of summer squash on top of the vegetables again.

  3. Drizzle olive oil and freshly squeezed lemon juice, and toss the vegetables together and season them with salt and pepper.

  4. Finish the salad with chopped olives, pistachio, and crumbled feta.

Ultimate Super Bowl Party Menu

Ultimate Super Bowl Party Menu

What are you cooking for your upcoming Super Bowl party? Use my healthy, yet delicious spread!

My zucchini fries, spiced with one of my new favorite seasonings, Trader Joe’s chili and lime seasoning, are guaranteed to disappear soon because they are so flavorful, yet addictive. Buff-cauli has all the flavors you love from buffalo wings, except ya know, it’s cauliflower. These finger foods will get the party started for sure.

For those who are looking for something even healthier, my Cauliflower Dip with Homemade Pita Chips will satisfy all your cravings.

And for the final crowd pleaser, my buffalo chicken dip will be the star of your spread. It’s creamy, tangy, and just insanely delicious! It’s one of my favorite things to eat for sure.

Hope y’all have a crazy, delicious Super Bowl spread with my menu!

Photos by M Cooper Creatives

Zucchini Fetteh a Collaboration with Seed + Mill

Zucchini Fetteh

A traditional Lebanese vegetarian meal taken to the next level!! With extra spices, crunch, and texture this is the perfect side or main dish. Marrying za’atar and tahini to bring you the finest Middle Eastern flavors.

Photos by Seed + Mill

Total Time: 25 minutes
Serves: 3-4 people

Ingredients:

  • 4 green zucchini, cut into 2-3in’ slices

  • 1 cup tahini

  • 1 lemon, juiced

  • 1 cup water

  • 1 cup Greek yogurt

  • 1-2 Lebanese/Syrian pita bread, thinly sliced

  • 2 tbsp za’atar

  • ¼ cup extra virgin olive oil

  • Salt + Pepper to taste

INSTRUCTIONS

Pita Chips:

1. Preheat your oven to 350F.
2. In a small bowl toss the pita bread with salt and olive oil.
3. Place the seasoned pita chips, on a parchment lined sheet tray, and bake for 5-6 minutes or until golden brown and crunchy.

Zucchini:

1. Heat your grill pan, on high.
2. In a large bowl toss the zucchini with salt and olive oil.
3. When your pan is smoking hot, grill the zucchini for 2 minutes on each side, and let rest.

Sauce:

1. To make the tahini sauce (tarator) start by whisking the lemon juice into the tahini. At this point the tahini will become thick and lumpy. This is the consistency you want.
2. Start adding the water little by little – until fully incorporated. The tahini sauce should become silky smooth.
3. In a separate bowl mix 1 cup of tahini sauce and 1 cup of Greek yogurt with salt to flavor.

Serving:

1. In your serving platter, start off by lining the zucchini into a layer, then topping it with the tahini yogurt sauce, another layer of zucchini, another layer of sauce, and finishing off with the final layer of zucchini.
2. Top off with crunchy pita chips.
3. In a small bowl mix the za’atar with 2 tbsp of extra virgin olive oil and drizzle all around the plate.
4. There you have it a delicious fetteh!

P.S. you can make this with any of your favorite vegetables.