Zucchini and Eggplant Recipes

Since our visit to the Farmer's Market, recipe requests have been made so here goes! Some herbs that work really well with zucchini and squash are oregano, basil, dill, black pepper and a little salt!  Do you have any recipes to share?

Zucchini and Squash
I love zucchini and squash and the best part is that it's in season now!  Two of the easiest ways to prepare either is just to steam or saute it. You can add olive oil, crushed garlic, zucchini and squash to a pan and saute away. This is really good simply as a side or over pasta.  Here's a recipe you can try http://www.everydaycook.com/recipebox/vegetables/sauteedzucchini.htm.

Zucchini and squash are also great in a salad with tomatoes and basil.  Some like the taste of raw zucchini and squash sliced really thin. You can always saute or steam the zucchini first and then add it to a salad with a little olive oil and fresh basil.  If you like couscous, try this salad recipe: http://food52.com/recipes/483-couscous-salad-with-zucchini-lemon-and-ricotta-salata.

Making zucchini boats are a creative way of eating this summer veggie.  Some recipes call for boiling a pot of water and cooking the zucchini for a minute or two to soften it before it gets baked.  If you want to save time, you can always microwave it for 3-4 minutes.  I've made zucchini boats by slicing it lengthwise and scooping out most of the pulp. At this point you either boil or microwave the zucchini. Then, add your stuffing!  It can be browned ground turkey, beef, or chicken, with rice or not.  Saute the zucchini you scooped out with onions, garlic and seasonings to make it more of a Mexican, Italian or whatever you like dish.

Here's a recipe for taco stuffed zucchini: http://www.skinnytaste.com/2013/07/taco-stuffed-zucchini-boats.html.  For more of an Italian flavor, try: http://allrecipes.com/Recipe/Easy-Stuffed-Zucchini/Detail.aspx?prop24=RD_RelatedRecipes.

Eggplant
The first thing that comes to mind when I hear eggplant, is Eggplant Parmesan! Traditionally prepared, this dish can be loaded with extra calories because it is fried. This recipe, however, roasts the eggplant first, then it is baked.  You need to allow some extra time when preparing an eggplant dish such as this because of its high water content.  Cut, salt, and rest the eggplant in a colander before any further preparation.

Here's a light version of Eggplant Parm:  http://www.skinnytaste.com/2009/03/lighter-eggplant-parmesan-5-pts.html. I just found this recipe and I'm going to try this one real soon! Eggplant Parmesan Burgers! http://www.annies-eats.com/2014/01/13/eggplant-parmesan-burgers/.

Now, for much less labor intensive eggplant recipes, look at these two recipes. The first one is really excellent and it incorporates zucchini, peppers and tomatoes!  It's called Ratatouille: http://www.realsimple.com/food-recipes/browse-all-recipes/ratatouille-10000000524327/index.html.

Finally, try this eggplant sauce over pasta. You can always omit the capers or use green olives instead if you like the briny taste of capers. If you like more the texture of capers but not the taste, you can sub chick peas or green peas: http://www.realsimple.com/food-recipes/browse-all-recipes/eggplant-pasta-salad-10000001630028/index.html.

Welcome to Project BRIDGE Blog!  This blog is meant to inform us of free things that are happening around town, interesting events to take part in, healthy recipes, nutrition and exercise tips, and anything else we want.  This blog is for us so if there is something you want to know more about, chances are, so will someone else!

Farmer's Market and Nutritional Seminar

July 12, 9:00 am is our second Life Skills Seminar. We'll have a nutritionist here to talk to us about all the benefits to eating healthy and then we'll all prepare something delicious using fresh seasonal ingredients. Afterwards, we'll walk across the street together to the Farmer's Market.

Two vendors that accept ODB's Veggie Vouchers will be there. Lots of fruits and veggies are in season from peaches, blueberries, raspberries, and blackberries to sweet corn, cucumbers, squash and peppers. It'll be worth getting up and out this Saturday morning! We'll have lots of fun!

Here are 5 good reasons to go to Farmer's Markets 

and to eat healthy:

1. Get inspired:  Be inventive with your cooking. Try new recipes that include seasonal fresh fruits and veggies.
2. Follow a better diet:  Eating more fresh fruits and veggies trims your waistline, lowers your cholesterol and blood pressure, too!
3. Cook for your health: We all know the health benefits of eating fresh fruits and veggies from thinking more clearly to heart health, but COOKING at home helps you eat healthy, too, because you are not only deciding which healthy ingredients to use but also watching your portion sizes! 
4. Support your Community:  Purchasing foods from local vendors supports the community in which you live!
5. Eat by Season:  By choosing to eat seasonal fruits and veggies you're not only getting the best tasting fruits and veggies possible but also purchasing the most economical. Besides, you won't get bored eating the same fruits and veggies all year long! Get inspired!!