I was on an nice vacation last week an left my garden tasks to my teenager. I came back to monsterous zucchini.
I don’t have many recipes that I use zucchini in, but this is one of my kids favorites. Since these happened to be sooo big, I did end up taking the skin off of most of the slices I made. I don’t like to make “boats” with zucchini because I feel like I just destroy it when I cut it into portions to serve. I like to make 1/2 inch slices like you would for acorn squash.
I don’t eat this recipe because of the tomatoes, and I used sausage that has peppers., but I am hoping to make some of my own sausage and try using pumpkin for the sauce. This recipe makes a good amount of stuffing which make great leftovers and can be used over pasta (or zucchini noodles) the next day.
One of my food preparation tips is to make extra chicken whenever you are baking chicken. And then make chicken salad. Every week I try to make a sandwich salad (ham, chicken, tuna). Often I eat these on a bed of garden greens instead of bread. I have so much lettuce growing right now and am on the second sewing of mustard greens in my garden so I have been eating a ton of greens. I have chard that I need to harvest and am looking for ideas of what to do with it since this is the first year I have had a good harvest of chard.
When I saw cherries on sale at my favorite fruit stand I knew this would be this weeks sandwich salad. If you really like citrus add some orange zest to this recipe, but I feel it is overpowering and you loose the cherries. I used two types of chives (regular and garlic) instead of onions, but you could use whatever allium you have on hand.
I often make sandwich salads. The kind of salad you put on a sandwich, tuna salad, ham salad, and chicken salad. It helps to have something prepped to have for lunch or a snack for when days get busy. I like this salad by itself, with some salad greens from the garden, or on a slice of gluten-free bread.
If you are nightshade-free make sure to check your mayonnaise. I make my own mayonnaise using sunflower oil, eggs, and lemon juice. If you are using store bought lok for one without paprika.
My recent trip to Denver concluded with the best meal we had while visiting.
A friend who is local and a foodie (and aware of our food allergy needs) had recommended a few restaurants and we were able to get into Root Down.
I was so impressed with the knowledge of the staff. When my daughter listed her allergies (Dairy (ANA), Soy Protein, Tree Nuts, Peanuts, and Celiac) the waitress said that’s not too bad! My daughter was relieved as the waitress pointed out the entrees on the menu my daughter could enjoy. Then when I listed my allergies (Dairy, Celiac, and Nightshades) I asked about a certain dish and she said “that usually has Goji Berries on it but we are using something else right now instead. I was amazed she knew that Goji Berries were a nightshade.
I ordered the beet salad minus the cheese and the risotto. Both were wonderful! My daughter order the crab taco’s and although she wasn’t too sure if she liked them, she was able to try something new.
The best part of Root Down was that we were able to order dessert! We ordered both the tiramisu rice pudding and the truffles. Dessert! We never get to order dessert! Now I need to learn how to make truffles because that’s all my daughter can talk about. The desserts tasted heavenly.
Tiramisu Rice Pudding
I definitely would put Root Down on your itinerary when traveling to Denver with food allergies. They made us feel both special and normal! Thank you for making our trip safe and delicious.
It is finally feeling like summer. As I plant more seeds and thin out the rouge dill/fennel/borage/mustard/cilantro I am adding some minutes of self care and hygge to today’s gardening. I’m hygging in the shade with some coffee cake, coffee, beach playlist, and flowers thinned from the garden.
I enjoyed my winter holiday hygge challenge and have been tying to make my breaks a little more special.