Photo and recipe courtesy of Leaves of Life.
2 medium zucchinis, one sliced lengthways and one sliced crossways
Peppers sliced into large rings
1/2 cup salsa
2-3 tbsps chopped fresh basil
1 large tomato, sliced
Drizzle of olive oil
Salt and pepper and dry oregano to taste
Make one layer of round zucchini slices
Top with a layer of pepper rings
Make a layer of lengthwise zucchini slices
Spread basil evenly over top and add another layer of round zucchini slices
Finish with a layer of tomato slices, olive oil and fresh salsa
Bake at 375 for 30 minutes or until bubbly and golden on top
Try some flavor infused olive oil for a little extra oomph. Lime or lemon infused or Tuscan herbs would work well here.
Photo and recipe courtesy of Leaves of Life
I’m not precise w/salsa, but here’s what I throw in:
Assorted peppers (1-2 hot ones to jack it up a little)
Onion (purple is beautiful)
Basil and assorted other herbs (parsley, cilantro, marjoram, whatever is on hand)
Juice of 1-2 lemons or limes
A li’l salt
Garlic–several cloves, peeled
Dice one large tomato, onion and largest peppers and set aside
Blend all remaining ingredients in a blender
Combine chopped and blended ingredients and season to taste
Great for topping omelets, added to bean soup during cooking or after, and even as a salad dressing. Great as a snack with chips–try adding some guac or hummus to balance it.
This is a great way to use abundant cherry tomatoes!
Recipe and photo courtesy of Leaves of Life
Check out all the great colors and nutrients packed into this recipe–great way to feed the finicky folks!
1 large red pepper
1 large yellow pepper
1 large green pepper
1 large orange pepper
1-3 hot peppers, if desired
2 portabello mushrooms
1-2 cups button mushrooms
12-15 roma tomatoes
2 large red tomatoes (or 1 can stewed tomatoes)
1-3 cups fresh salsa
2 medium onions
3-5 cloves garlic, minced
2 tbsp fresh basil, diced
2 tbsp fresh cilantro, diced
1 cup kale chips, crumbled into powder
1 can chick peas, drained
1 can tri-bean blend, drained
1 can pinto or kidney beans, drained
2-3 tbsp chili powder
1-2 tbsp cumin powder
1-2 tsp smoked Spanish paprika
Salt and pepper to taste
Chop all vegetables into desired size.
Add vegetables to large sauce pan and include some of the juices from the salsa or stewed tomatoes.
Cook, stirring frequently until vegetables are about half cooked.
Add all other ingredients and cook covered on low heat for 20-30 minutes.
Taste and tweak seasonings and serve.
If you dig hummus in your chili, but are avoiding fat, try mashing one of the cans of beans and either adding a dollop separately or adding it back to the chili–definitely creams it up!