Oven Roasted Zucchini Sticks

Here’s an easy way to prepare zucchini in a simply delicious way from @eatsomethingvegan

INGREDIENTS:

• 1 medium zucchini

• 1 tbsp. olive oil

• ½ tsp. garlic powder

• ½ tsp. paprika

• ¼ tsp. salt or to taste

INSTRUCTIONS:

1. Wash the zucchini and trim off the ends, leaving the peels on. Cut the zucchini in half, then cut them in half lengthwise, and finally cut them into ½-inch sticks. Depending on the size, you should have 12-16 pieces.

2. Arrange the zucchini sticks on a baking tray.

3. In a small bowl, mix together the paprika, garlic powder, salt, and olive oil.

4. With a kitchen brush, brush the zucchini pieces with the spiced oil.

5. For oven: Bake at 425℉ for about 25-30 minutes. Broil for 2-3 minutes. For air fryer: Air fry at 400°F for 15 minutes.

Head over to eatsomethingvegan.com for more recipes and cooking tips.

Chilled Cucumber & Citrus Salad

INGREDIENTS:

• Persian cucumbers

• Citrus mix

• Parsley

Optional:

• Olive oil

• Flaky salt

• Cracked pepper

INSTRUCTIONS:

1. Slice cukes & citrus

2. Toss with chopped parsley + olive oil

Cool, crisp, and bright — a perfect side or snack!

Lettuce & Avocado Blackberry Salad

INGREDIENTS:

• Lettuce

• Avocado

• Blackberries

Optional:

• Balsamic glaze

• Sunflower seeds

INSTRUCTIONS:

1. Tear lettuce

2. Layer with creamy avocado & juicy blackberries.

3. Drizzle with balsamic and top with seeds.

Sweet + savory magic!

Garlicky Broccolini & Baby Kale Sauté

INGREDIENTS:

• Broccolini

• Baby kale

Optional:

• Garlic

• Olive oil

• Red pepper flakes

INSTRUCTIONS:

1. Sauté garlic in olive oil

2. Toss in broccolini till tender

3. Add kale to wilt

A fast, nutrient-packed side

Carrot-Radish Crunch Slaw

INGREDIENTS:

• Purple or orange carrots

• French breakfast radishes

• Parsley

Optional:

• Lemon juice

• Mustard

• Honey

INSTRUCTIONS:

1. Shred carrots + radishes

2. toss with chopped parsley & lemon-mustard dressing

Crisp, peppery, & zingy!

Stuffed Eightball or Summer Squash

Ingredients:

• Eightball or summer squash

• Avocado

• Parsley

Optional:

• Cooked rice

• Chickpeas

• Lemon

INSTRUCTIONS:

1. Scoop squash

2. Roast or steam until just soft

3. Fill with mashed avocado + herbs, or mix with grains/beans.

A fun twist on a veggie bowl!

Avocado Caprese Salad

Check out this easy-to-prepare, yet delicious, recipe from @kalefornia_kravings — “A fun spin on classic caprese!🥰"

INGREDIENTS:

• 1 pint cherry tomatoes, cut in half (about 2½ cups)

• 8 oz. mozzarella pearls (mini mozzarella balls)

• 1-2 medium avocados, diced

• ⅓ cup fresh basil, thinly sliced

• 1 Tbsp extra virgin olive oil

• 1 Tbsp balsamic glaze*

• Salt, to taste

• Cracked black pepper, to taste

INSTRUCTIONS:

1. Make the balsamic glaze (if using homemade glaze): Prepare the glaze according to the directions below then pour it into a small glass bowl. Place the glaze in the refrigerator until it cools completely.

2. Toss. Add the tomatoes, mozzarella, avocado and sliced basil to a large bowl. Drizzle the olive oil and balsamic glaze over the top and season with salt and pepper to taste. Toss the salad until it's coated to your liking then taste and adjust the seasonings, if needed.

3. Garnish & serve! Garnish with extra sliced basil and serve immediately. *(Alternatively, you can chill the salad for 30 minutes before serving.)”

Head over to kaleforniakravings.com for more recipes and cooking tips.

No-Sugar Strawberry Jam

Here’s a delicious jam recipe from @homechefalison

Jam makes a great gift! Make a batch today.

INGREDIENTS:

• 3 cups chopped fresh strawberries

• ½ cup jaggery powder (adjust to taste)

• ½ lemon (juice only)

INSTRUCTIONS:

1. Wash, hull, and chop the strawberries into small pieces.

2. In a heavy-bottomed pan, combine chopped strawberries and jaggery powder.

3. Cook on medium heat, stirring frequently. The strawberries will release their juices.

4. As the mixture softens, mash the strawberries slightly with a spoon or potato masher. Let it simmer until it thickens (around 20–25 minutes).

5. Squeeze in the juice of half a lemon and stir well. Cook for another 2–3 minutes.

6. Let the jam cool completely.

7. Transfer to a clean, airtight glass jar and refrigerate.

Best used within 10–14 days when kept refrigerated.

Check out her IG or her youtube channel: youtube.com/@homechefalison

Blistered Shishito Peppers

Check out this great dish from @everything_delish

This is our favorite way to eat shishito.

Serves 6

Ingredients:

• 1 package of shishito peppers

• 2 tbsp olive oil

• 1/2 lemon

• Flaky salt

Directions:

1. Wash the shishito peppers with cold water and pat dry.

2. Add to a bowl with 2 tbsp of olive oil and coat until evenly coated.

3. Heat up a medium skillet over medium heat for 2-3 minutes.

4. Add shishito peppers to the skillet and stir occasionally. Let the peppers cook until you start seeing charred spots (hearing popping sounds Is normal) for about 8-10 minutes.

5. Remove from heat and plate. Top with 1/2 squeezed lemon and flaky salt.

Serve and enjoy!

Strawberry Vinaigrette

Here’s a simple and delicious strawberry balsamic vinaigrette to dress up your spring salads. Grab your spring mix, add some cucumbers, carrots, spring onions, and drizzle this on top. You’ll love it. 

Here is the recipe:
INGREDIENTS:

• 1 tbsp honey or maple syrup

• 4 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tsp Apple Cider vinegar

• 1/2 cup fresh strawberries

• Salt and pepper to taste

DIRECTIONS:
1. Add it all to a blender, blend until smooth.
2. Serve it over your favorite salad! 

Enjoy!

Strawberry Feta Walnut Salad

Check out this amazing recipe from IG's @chefguntas

INGREDIENTS:

Salad:

• 2 cups strawberries (sliced into quarters)

• 6 cups baby spinach and arugula mix (washed and dried)

• Feta cheese crumbles (quantity as desired)

• Black pepper (for finishing)

• Caramelized Walnuts:

• 3 tablespoons sugar

• 1 handful walnuts (toasted and chopped)

• Strawberry Honey Vinaigrette:

• 2–3 tablespoons balsamic vinegar

• 2 tablespoons grain mustard

• 2–3 tablespoons honey

• 3–4 strawberries

• 1 teaspoon black pepper

• Salt (to taste)

INSTRUCTIONS:

1. Wash and slice 2 cups strawberries into fours. Wash and dry 6 cups mix of baby spinach and arugula.

2. In a small saucepan over medium heat, caramelize 3 tbsp sugar and then add a handful of walnuts and toast the nuts for a few minutes until they are golden brown. Remove on a parchment sheets and let them cool and then chop them.

3. For the strawberry honey vinaigrette: Blend together the 2-3 tbsp balsamic vinegar, 2 tbsp grain mustard, 2-3 tbsp honey , 3-4 strawberries , 1 tsp black pepper and salt to taste. Mix and taste to adjust.

4. To serve, spread the greens on a plate and top with strawberries, caramelized walnuts , feta cheese crumbles, vinaigrette, and several grinds of black pepper.

Enjoy!

Honey Roasted Carrots with Whipped Feta & Crispy Garlic

Ingredients:
Carrots

• 2 bunches carrots, peeled and cut into 2-inch barrels

• 2 tbsp olive oil

• salt to taste

Whipped Feta

• 200 grams feta cheese

• 2 tbsp plain greek yogurt

• 1-2 tbsp water, to thin out the whipped feta cheese

Crispy Garlic Chili Oil

• 2 tbsp olive oil

• 2 tbsp butter

• 4 garlic cloves, thinly sliced

• 1/2 tsp red pepper flakes

• 1 tbsp fresh parsley, chopped fine

Instructions:

1. Preheat your oven to 400 °F.

2. Wash, peel and slice your carrots into barrel-shaped pieces easy to eat in one bite.

3. To a large mixing bowl add the carrots, olive oil and a generous pinch of salt. Toss to combine.

4. Add carrots to parchment lined baking pan and spread into an even layer.

5. Roast for 20-30 mins, or until fork tender and slightly golden, depending on the size of your carrots.

6. While the carrots are in the oven, prepare the whipped feta.

7. Add the feta and plain greek yogurt to a small blender or food processor and whip until smooth.

8. Add 1-2 tbsp of water to slightly thin out the whipped feta spread.

9. Spread evenly onto a serving platter.

10. Next, prepare the crispy garlic chili oil.

11. To a small saucepan add the olive oil, butter, sliced garlic and red pepper flakes.

12. Fry on low/medium heat until the garlic becomes golden and slightly crispy.

13. About 3 minutes. Be careful not to burn the garlic.

14. Add the carrots onto the whipped feta, and spoon on the garlic chili crunch.

15. Finish with a drizzle of honey, fresh chopped parsley and flaky salt.

For more recipes and cooking tips, head over to sammymontgoms.com

Strawberry Cheesecake Cups

Super delicious and east to prepare, check out this recipe from IG's @jasminepak. 

Ingredients:
For the Filling:

• 2 cups heavy whipping cream

• 2 (8 oz) blocks of cream cheese

• 1 cup powdered sugar

• 1 tablespoon vanilla extract

For the Toppings:

• Fresh strawberries

• Crushed graham crackers

Instructions:

1. Add heavy whipping cream to your stand mixer and beat on high until it becomes thick and whipped.

2. Add in cream cheese one block at a time, mixing until fully incorporated after each addition. Do not overmix.

3. Add powdered sugar and vanilla extract to the mixture and mix until incorporated.

4. (Optional) Transfer the cheesecake filling mixture to a piping bag.

5. In your chosen containers, layer the cheesecake filling, strawberries, and crushed graham crackers, alternating until it reaches the top.

6. Finally, top with a slice of strawberry and another spoonful of crushed graham crackers.

7. Refrigerate the cheesecake cups for at least one hour before serving.

Enjoy!

Ranch Zucchini & Squash Skillet

A perfect side dish for summer squash from healthylittlepeach.com

Ingredients

• 2 medium zucchinis, sliced


• 2 medium yellow squash, sliced


• 1 small sweet onion, sliced


• 2-3 tablespoons homemade ranch seasoning (in the healthylittlepeach.com blog)

• 2-3 tablespoon olive oil

• salt and pepper to taste

Instructions:

1. In a 10 or 12-inch skillet, heat the olive oil over medium heat. Make sure that the olive oil is coating the entire pan so the zucchini and squash don’t stick. 

2. Use a sharp knife to chop off the ends of the zucchini and squash. Chop them into 1/4 inch slices. Add veggies to a bowl and top with the other tablespoon olive oil, ranch seasoning and salt pepper. Mix together until combined.

3. Sauté for about 10-15 minutes, making sure to keep an eye on them so they don’t burn. Stir occasionally. 

4. Remove the skillet from the heat once the squash is fork tender.

Check out healthylittlepeach.com for lots more great recipes and cooking tips.