Cut zucchini in half lengthwise and use a spoon to hollow it out, leaving 1/4 of the flesh. Place into a large baking dish, cut side up.
Brown the sausage in a skillet over medium heat. Remove the sausage from the pan with a slotted spoon and set aside leaving the drippings in the pan.
Reduce the heat to medium and add the peppers, onions, garlic, salt, pepper, basil and oregano to the skillet; cook until the peppers and onions are soft, about 7 minutes. Add the tomatoes and sausage to the pan and simmer uncovered for about 10 minutes, stirring frequently. Add a little water if there is not enough liquid in the pan
Fill the zucchini with the meat mixture and top with the shredded cheese. Bake in the preheated oven for 30 minutes
1cuppurple and/or green snap beansends snapped off
1tablespoonsliced chivesplus 1 tablespoon, minced
1/2tablespoonchopped basil leaves
Set the sliced cabbage in a colander, and sprinkle with 1/4 teaspoon of sea salt. Set aside to drain for 20 minutes or more, turning every so often to release juices.
Next, bring a large pot of water to a rapid boil. Add a generous amount of salt. Blanch the beans until just tender (2 - 3 minutes, depending on the size). Drain, immerse cooked green beans in ice water, and drain again. Slice each in half.
To make the balsamic vinaigrette, combine 1 tablespoon minced chives, 1 clove garlic, and a pinch of salt. Use a fork to whisk in the balsamic vinegar. Whisking constantly, drizzle in the olive oil until emulsified.
Set the sliced cabbage in a bowl with remaining chives. Toss with a third of the vinaigrette. In another bowl, toss the halved green beans with a third of the vinaigrette and several pinches of salt, as needed. Allow vegetables and vinaigrette to mingle for a few minutes.
To assemble the salad, toss the dressed cabbage and green bean mixtures with sliced peaches, torn basil leaves, and the remaining third of the vinaigrette. Finish with ground black pepper to taste.
Salad will keep well sealed in the fridge for 2 days, though the colors and textures are most vibrant just after assembly.
1 1/2tablespoonsextra-virgin olive oilplus more for baking dish
1teaspoonroughly chopped capers
1/4teaspooncrushed red pepper
Pinch of dried oregano
Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
Cut cauliflower into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.
Lightly oil a baking dish. Arrange blanched cauliflower in one layer. Season lightly with salt and pepper.
Tear mozzarella slices and scatter over the top, then sprinkle with parmesan. Arrange olives here and there. In a small bowl, stir together capers, garlic, red pepper and 1 1/2 tablespoons olive oil. Drizzle mixture evenly over the top.
Bake for about 30 minutes, until cheese has browned a bit and cauliflower is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.
4tbspmashed avocadomixed w/1 tsp. fresh lemon juice & salt to taste
Chive & Onion Spread:
3tbspplain Greek yogurt
1tbspchopped fresh chives
For each sandwich, lightly toast bread. Once cooled, on one slice spread a thin layer of chive & onion spread. Top with spinach, cheese, mashed avocado, cucumber, tomato, and microgreens. Spread thin later of chive & onion spread on another slice of bread and top your sandwich. Enjoy!
Shrimp with Bell Pepper, Napa Cabbage, and Carrot Slaw
1 1/2Tbsseasoned rice vinegar
salt and freshly ground black pepper
1/2small head Napa cabbagehalved, cored, and sliced very thinly
1medium carrotpeeled and grated
1bell pepperseeded and very thinly sliced
2green onionstrimmed and thinly sliced
1lbshrimppeeled and deveined
In a small saucepan, combine the vinegar, sugar, and 1/8 tsp. salt; stir over low heat until the sugar dissolves. Set aside to cool slightly. In a large bowl, combine the cabbage, carrots, bell pepper, and scallions; toss well. Pour the vinegar mixture over the cabbage and mix well to combine. Toss in the peanuts. Let sit, stirring occasionally, for about 20 minutes.
In a large nonstick skillet, heat 1 Tbs. of the sesame oil over medium-high heat. Toss the shrimp with 1/2 tsp. salt and 1/4 tsp. pepper. Put half the shrimp in the skillet and sauté until opaque throughout, about 3 minutes. Transfer the cooked shrimp to a clean bowl. Repeat with the remaining 1 Tbs. oil and the other half of the shrimp. Toss the shrimp into the slaw and serve.