Zucchini Pizza

This recipe is from eatliverun.com. It's super easy, and Z and I loved it, although it seems it's too zucchini-y for some people. :)

(pic from: eatliverun.com)

Ingredients
2 large zucchinis
2 cloves garlic, minced
1 cup ricotta cheese
2 cups shredded mozzarella cheese
sea salt
pepper
red pepper flakes
pizza dough or premade crust: either regular or whole wheat.

Cook!
Preheat the oven to 500 degrees. Grate the zucchinis and press with paper towels to soak up the liquid. (Sqeezing the mix through your hands or a towel works even better!) Mix the zucchini with the mozzarella cheese and a dash of salt and pepper. Stir well to combine.

In a small bowl, combine the ricotta cheese and garlic. Season with sea salt and pepper to taste.

Work the pizza dough into whatever shape your heart desires, if you're using dough. Spread the ricotta cheese on top and then top with the zucchini mixture. Add some pepper flakes if you like spice in your life. Reduce oven temperature to 450 and bake pizza for about 12 minutes, or until the crust begins to turn golden and the cheese has started to bubble.

PW's lettuce wraps

(pic from: thepioneerwoman.com)

Ingredients
1 pound Ground Beef Or Turkey
2 Tablespoons Peanut Oil, Or Other Light Cooking Oil (I used olive oil)
1 whole small onion, diced
1-2 cloves garlic, chopped
1 piece fresh ginger 1 inch long, chopped
1 whole Red Pepper, diced
1 can diced water chestnuts
4 Tablespoons Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Peanut Chili, Or Satay, Sauce
1 Tablespoon Hoisin Sauce (for the hoisin, satay, and oyster sauce I used sweet bbq sauce!)
splash of vinegar -- red wine or rice
1 teaspoon Sesame Oil
1 head Iceberg Lettuce (I've also used bibb, romain)

Cook!
Heat a wok or large saute pan over medium-high heat. Add the oil to the pan, allow it to heat up for a minute, then add the diced onion. Cook the onion for a few minutes. When it starts to become translucent (after 4 or 5 minutes), add the garlic and ginger. Stir fry for 30 seconds, then add the ground meat. Brown the meat, then add the red pepper and water chestnuts, stirring constantly. After another 3 or 4 minutes, add in vinegar, the soy sauce, and the bbq or chinese sauces. Stirring frequently, let this cook for 2 or three minutes. The sauce should thicken a bit. If it doesn’t, you can add a teaspoon or two of cornstarch.

Serve with the iceberg lettuce: take one leaf and add a few heaping spoonfuls of the meat mixture, fold up, and enjoy! Possible toppings include: grated carrots, sesame seeds, cucumber slices with vinegar, sliced green onions, cabbage, cilantro. Also would be great with grilled chicken! Serve with steamed rice.

Morrocan Roasted Veggies

(pic from: thespicedlife.blogspot.com)

Ingredients
1 large sweet onion, cut into slices
2-3 zucchini, sliced or bite sized pieces
2-3 yellow squash, sliced or bite sized pieces
1 bell pepper
2 medium-large sweet potatoes, peeled and chuncked
2 15 oz cans of diced tomatoes with juice (I used one can last time, but think it would be better with two!)
2 15 oz cans of chickpeas, drained and rinsed
6-8 cloves garlic, chopped
juice of 1 lemon
2 T olive oil
1 heaping T cumin
1.5 t tumeric
1.5 t cinnamon
.5 t cayenne pepper
2 t salt

Cook!
Preheat oven to 400 degrees. Mix spices, garlic, lemon juice, and olive oil in large bowl. Add in prepared veggies, tomatoes, chickpeas and toss. Cook for 40-50 minutes in oven, tossing halfway through, or until veggies are tender.

Serve with brown rice or couscous and any of the following: golden raisens, sliced almonds, feta/goat cheese, or plain yogurt. Delish!!