Zucchini Ravioli

Put a pause on pasta and give these zucchini ravioli a try just in time for that zucchini explosion happening in your garden right about now!

Ingredients:

1 lb zucchini

1/2 cup tomato sauce

1/4 cup ricotta

1/2 cup shredded mozzarella, divided

2 tbsps parmesan

1 egg

1/2 tsp dry oregano

salt and pepper to taste

4 or 5 fresh chopped basil leaves 

6 or 7 spinach leaves, chopped

1 tsp finely chopped sundried tomatoes

Using a mandolin slice the zucchini lengthwise and thinly. Lay them out in a single layer and sprinkle with salt. Let rest to soften for 15 minutes then pat with paper towels. (You'll need 24 strips for this recipe. Keep any leftover zucchini for ratatouille)

Spoon 1/4 cup of tomato sauce on the bottom of an 8 X 8" baking dish.

Mix the ricotta, 2 tbsps mozzarella, parmesan, egg, oregano, about 1/4 tsp salt, pepper, basil, sundried tomato and spinach together.

Lay 2 strips of zucchini down slightly overlapping. Lay 2 more slightly overlapping to form an "X". Take a heaping tablespoon of filling a place it in the middle, then fold 2 over, turn and work around until all the zucchini is folded over the filling.

Sit each ravioli in the baking dish, seam side down, and spoon a tablespoon of sauce on top of each one along with the remaining mozzarella.

Bake at 400°F for 20-25 minutes.

Serves 2-3

Adapted from: wholesomyum.com

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Pork Tenderloin with Dijon Sauce

This pork tenderloin recipe is that fancy little dish you've been looking for. With well seasoned meat and a delicious creamy Dijon sauce it can easily be made as a weeknight meal or a sumptuous weekend spread.

Ingredients:

2 - (approx. 1 1/2 lb each) pork tenderloins

salt and pepper to taste

1 tsp dry oregano

1 tsp dry rosemary

1 tsp dry basil

1/2 tsp dry minced onion

1/2 tsp ground cumin

1 tbsp olive oil

1 tbsp Dijon mustard

1 tbsp maple syrup

1 tbsp worcestershire sauce

1 tbsp soya sauce

 2 tbsps butter

 

Dijon Sauce:

1 tbsp butter

2 tsps minced garlic

1 tbsp lemon juice

1/2 cup 10% crean

1 tbsp Dijon

1 tsp oregano

salt and pepper to taste

Combine the salt, pepper, oregano, rosemary, basil, minced onion and cumin together. Pat the tenderloins dry with paper towels then rub the seasoning mixture into the meat to coat. Set aside.

Whisk the glaze ingredients together: 1 tbsp olive oil with 1 tbsp Dijon, maple syrup, worcestershire sauce and soya sauce. Set aside.

Preheat oven to 375°F.

Sear the pork in a skillet with 2 tbsps butter on medium high heat 3-4 minutes per side. Place the meat on a baking sheet and brush with glaze. Roast for 15 minutes then flip them over, brush with glaze and return to the oven for another 15 minutes. The internal temperature should read 145-150°F. Let rest.

Make the cream sauce in the same skillet the meat was seared in. Heat 1 tbsp butter and add the garlic for 1 minute. Then add the lemon juice, cream and Dijon scraping the pan of it's brown bits. Add oregano, salt and pepper and cook 1-2 minutes. If you'd like a thinner sauce add a little chicken broth.

Slice the pork and serve either drizzled with the Dijon sauce or you can set the sauce out in a gravy boat.

Serves 6

Adapted from: butterbeready.com

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Crispy Air Fryer Fish

These white fish fillets were tender inside and oh so crispy on the outside with no oily mess!

Ingredients:

3 basa (or other white fish) fillets, cut in half

2 egg whites

1/2 cup oat or all purpose flour

1/2 tsp smoked paprika

1/2 tsp dry minced onion

1/2 tsp garlic powder

1/2 tsp dry basil

1/4 tsp dry oregano

salt and pepper to taste

1 cup Panko

spray oil

Pat the fillets dry with paper towels and cut in half so they more easily fit in the air fryer basket. Whisk the egg whites together. Combine the flour and seasonings on a plate or in a bag (I like to use saved waxed cereal bags). Add the Panko to a separate plate or bag.

Dredge the fish in flour mixture then dip in egg, then coat completely in Panko. Spray the air fryer basket with oil and place the fish in leaving space between. Spray the tops with oil. Depending on the size of your air fryer you may have to work in batches.

Air fry at 400°F for 10-11 minutes, flipping over halfway through. The internal temperature should read 145°F when done.

Serves 2-3

Goes well with Cranberry Coleslaw. Here's the recipe:

https://www.hotandcoldrunningmom.ca/2024/07/cranberry-coleslaw.html 

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Cranberry Coleslaw

Pre-packaged cabbage mix makes this tangy, crunchy and sweet slaw a cinch to make!

Ingredients:

2 1/2 cups colesaw mix

1/4 cup dried cranberries

1/4 cup mayonnaise 

1 tsp honey

1 tsp lime juice

1 tsp apple cider vinegar or strawberry rosé Acid League vinegar

1/4 tsp celery seed

salt and pepper to taste

 

Simply mix everything together and refrigerate until ready to serve.

Makes 4 servings

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Mango Pudding

Sweet and juicy mango flavour in every velvety spoonful! You can change up this light and creamy, no refined sugar pudding using coconut milk in place of whole milk for a lactose-free version.

Ingredients:

1 cup whole milk

2 tbsps honey

2 tbsps cornstarch

pinch of salt

2 egg yolks

1 tbsp butter

1 tsp vanilla

1 cup mango purée (2 ataulfo mangoes, diced) 

Take the diced mango and process in blender until smooth. Set aside. In a small bowl mix the honey, cornstarch and salt together to form a paste-like mixture then whisk in the egg yolk, whisking for about 2 minutes.

Warm the milk in a saucepan just to a low boil. Whisk some of the warm milk into the egg mixture then add it all to the saucepan and heat on medium to medium high for 1-2 minutes or until thickened, whisking all the while.

Remove from heat and add the butter, vanilla and the puréed mango. Pour into serving bowls, cover and refrigerate for 2-3 hours.

Top it with whipped cream or Greek yogurt and sliced fresh mangoes.

Makes 4 servings

Adapted from: bakingmehungry.com

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Spinach Cauliflower Rice

Sometimes simple is best. This nutritious side dish takes a grand total of 10 minutes from prep to the table!

Ingredients:

2 cups cauliflower rice (frozen)

1 1/2 tbsps olive oil

2 tsps garlic powder

1 tbsp butter

salt and pepper to taste

1 cup packed baby spinach leaves

6 basil leaves, chopped

Heat the olive oil to medium in a skillet and add the cauliflower rice, garlic powder, salt and pepper. Cook 3-4 minutes. Add the butter to melt then remove from heat. Toss in the spinach and basil to wilt then serve.

Serves 2

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Spring Roll Salad

They're calling for a 37°F humidex today! Perfect day to whip up this chill salad. Prep everything early in the day then toss it together when it's time to eat.

Ingredients:

2 cups shredded cabbage or bagged coleslaw mix

1 cup diced bell peppers

3 radishes, sliced thinly

10 basil leaves, sliced thinly

15 mint leaves, sliced thinly

1/2 - 398ml/14 oz can baby corn on the cob

1 cup edamame beans

1 cup packed spinach leaves

2 cups roughly chopped iceberg or romaine lettuce

3/4 - 1 lb shrimp, cooked with Old Bay and garlic powder

200g/7 oz vermicelli rice noodles

 

Dressing:

3 tbsps honey

1 tbsp worcestershire sauce

1 tbsp light soya sauce

3 tbsps rice wine vinegar

2 tbsps water

1/4 cup lime juice

2 tsps minced garlic

2 tbsps minced ginger

First, if you don't already have cooked shrimp, get them cooked and chilled. Just sprinkle with Old Bay seasoning and garlic powder to taste or just plain old salt and pepper and fry in a bit of olive oil until pink. Remove from heat and chill in the fridge.

Combine the dressing ingredients and set that aside.

Next pour boiling water over rice noodles in a large bowl and let sit for 10 minutes stirring around a couple of times to loosen the noodles up, then drain and rinse with cold water. Set aside.

Prep all the veggies and toss with the noodles and dressing. Serve topped with the shrimp and you've got yourself a no-roll spring roll salad!

Serves 4-5

Adapted from: styleblueprint.com

 

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