Stuffed Zucchini
1 large zucchini or 2 medium-sized ones
1 chopped onion
4 cloves of crushed garlic
2 medium sized heirloom tomatoes-chopped
Black olives
Handful of brown mushrooms
Grated cheese (enough to cover the top of stuffed zucchini)
Handful of chopped cilantro
Handful of chopped Swiss chard
1/2 chopped jalapeno pepper
Olive oil
1/2 cup apple cider vinegar
Salt & pepper to taste
2 Tbs dried parsley
2 Tbs turmeric
2 Tbs cumin
2 Tbs chili powder
2 Tbs coconut oil
Directions:
1. Preheat oven to 350F.
2. Cut zucchini in half and scoop out and compost seeds and pulp. Rub in olive oil and place on cookie sheet.
3. In a medium heat saucepan cook onions in coconut oil until they look "glossy", add 1Tbs of spices (half) and the apple cider vinegar.
4. Stir in the rest of ingredients (except olive oil and cheese) and cook for 10-15 minutes.
5. Scoop mixture into zucchini and to with grated cheese.
6. Bake for 45 minutes – 1 hour or until you can put a fork through the white part of the zucchini with no force.
Potato Salad
1 bag of nugget potatoes
2 tbs fresh chopped dill
2 tbs fresh chopped cilantro
2 stalks of chopped green onion
1 cups of shredded carrots
1 Tbs Dijon mustard
1 Tbs apple cider vinegar
1 cup organic whole milk yogurt
1 tsp olive oil
3 cloves of crushed garlic
1/2 tsp ground black pepper
1/2 tsp salt
1/2 tsp chili powder
Directions:
1. Cook the potatoes and let them cool.
2. Mix cold potatoes with the rest of ingredients in a bowl.
3. Let the mixture sit in fridge for at least an hour to all the flavours can mingle together.
