Despite the Washington area’s recent seeming indecisiveness on the issue (and the 53 degree weather), the calendar and I boldly declare it is officially springtime. So here’s one of my favorite springtime salads to start off the season. The watermelon, mint and cucumbers are so fresh, they really brighten the feta, red onion and olives. It’s a light, greek inspired salad that has become one of our staples. INGREDIENTS: organic cucumber, julienned or spiralized chopped watermelon thinly sliced red onion chopped fresh dill chopped fresh mint pitted kalamata olives feta cheese, crumbles lemon, olive oil, salt & paper to taste DIRECTIONS: Mix all the ingredients together. Serve right away or refrigerate for…
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Zucchini Pasta
Zucchini noodles (aka zoodles) are an easy and delicious pasta alternative for any Paleo, low-carb or gluten-free diet, or just someone trying to get a few more veggies in their diet. You’ll need: about 1 medium-sized zucchini squash per person mandoline slicer with a julienne blade or this julienne peeler garlic, extra virgin olive oil, and salt Directions: In a large skillet over medium heat, add olive oil. Add the minced garlic, cook for about 3 minutes while you prep the zucchini. Wash and dry the zucchini. Slice zucchini squash using mandoline or julienne peeler. Lower the heat and stir occasionally for 4-6 minutes. Occasionally check the texture until it…