Mediterranean Inspired Zuchhini Boats

Tis the season for giant zucchini. When in doubt, stuff them! These Mediterranean inspired zucchini boats are the perfect solution to the big 🍑 end of season squash your neighbor gave you. 


What you'll need:

1 giant zucchini or 2 medium zuchs will do

1/2 c sundried tomatoes, or cherry  tomatoes, chopped
1/2 c kalamata olives, halved
1/2 purple onion, or 1 shallot, finely chopped
3-4 oz goat feta cheese, crumbled

1/2 c artichoke hearts, chopped

Bring a large pot of water to a boil. Preheat oven to 350*

Slice zucchini in half lengthwise.  Once water is boiling, pop zucchini in for 5-10 minutes. Drain, rinse with cool water. Scoop seeds out with a spoon, creating little boats. {This can be done up to 24 hours ahead of time!}

Stuff zucchini boats with all the goodness you have prepared. Bake uncovered for 10-12 minutes.

Serves 2.  You'll be glad you did.

Breakfast Tacos

These are so easy, and such a fun way to enjoy eggs for breakfast, lunch or dinner.  Seek out egg sources in your community, or from a local farm.  The healthier and more free roaming the hen, the healthier the egg <3

What You'll Need:

1 Tbsp coconut oil

4 c fresh spinach

4 eggs

4 corn tortillas

1 avocado 

about 1/2 c crumbled goat milk feta cheese

salt and pepper to taste

OPTIONAL:  Fresh chopped cilantro, fresh salsa, other sauteed veggies, hot sauce...whatever your heart desires.

Melt coconut oil in a frying pan.  Add spinach, saute on medium heat until wilted.  

Crack eggs into pan with spinach, scramble to cook. Add salt and pepper to taste.

Meanwhile, quarter avocado and smash 1 part onto each tortilla*.  Divide egg scramble evenly onto each tortilla.  Sprinkle each with about 2 Tbsp goat feta.

Top with additional fixings if desired.  Best enjoyed with a friend!

*If you have a gas range: Torch the tortillas on each side over high heat. (Set tortilla directly on flame; 30 seconds each side yields a perfectly crispy, chewy tortilla.

Serves 2 happy bellies. 

Tofu Scramble

A super easy and creative way to pack in a dose of delicious plant based protein.

2 cloves garlic, minced
1/2 onion, chopped
1/2 tsp sea salt
1 sweet bell pepper, diced
1 tomato, diced

1 block tofu, pressed* and crumbled
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp turmeric

feta cheese
fresh cilantro


*Press tofu by layering on a plate: tea towel, tofu, tea towel, something heavy-ish. Allow it it sit on the counter for about 30 minutes, or even overnight in the refrigerator.

Saute veggies in a large frying pan over medium heat until aromatic. Crumble pressed tofu into pan. Add spices & stir to mix. 

Top with crumbled feta cheese and fresh cilantro. 

Serve with avocado toast for the win.

Serves 2