Here’s a fun way (from Ch. 5 of 12 Steps) to use the zucchini coming out of your garden (or your neighbor’s). Thought I’d share it with you since I’m making it for dinner tonight on top of quinoa that takes 10 mins. to cook. My kids groan about all the ways I am (over-)using zucchini, though I confess to throwing some baseball-bat-sized ones in the compost pile. Last night was zucchini fritters (also Ch. 5–my squash haters protest and then say, “Oh, yeah, I forgot–I actually like these” and ask for more.)
Eat dinners like Rainbow Salad Over Quinoa regularly and you won’t feel exhausted at 10 p.m. You’ll be still doing some project you suddenly had the energy for and have to force yourself to go to bed. And then you’ll bounce out of bed in the morning because your body didn’t have to go into overdrive during the night to break down that slab of cow carcass. Oh, did I just say that? I’m so sorry! I mean steak!
Tomorrow I’ll blog photos I just took of my garden and the inside of my freezer–the top two ways I save money eating whole foods!
2 medium zucchini (about 1 lb.), diced
2 large yellow squash (about 1 lb.), diced
6 roma tomatoes, chopped (or 4 regular tomatoes, liquid drained)
1/2 cup Kalamata or green olives, drained and chopped
1/2 cup sun dried tomatoes (bottled, drained and chopped finely)
½ red onion, chopped
1/2 cup apple cider vinegar
¼ cup extra virgin olive oil
2 tsp. dried basil (or ¼ cup fresh, chopped)
1 tsp. oregano
½ tsp. freshly ground pepper
2 Tbsp. flaxseed, freshly ground
Toss all ingredients well and serve.Optionally, serve this on a bed of cooked quinoa seasoned with a pinch of sea salt.