OUR COLLECTION OF AUTHENTIC VEGGIE RECIPES

OUR COLLECTION OF AUTHENTIC VEGGIE RECIPES

APPETIZERS

CANTALOUPE GAZPACHO

THE TASTE CLUB | soinlife.co

CANTALOUPE GAZPACHO

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Ingredients

4 slices prosciutto

1 ripe medium cantaloupe, halved, peeled, seeded, and roughly chopped (about 4 cups)

1 large cucumber, peeled, seeded and chopped (about 2 cups)

1/2 large sweet onion (such as Vidalia), peeled and chopped (about 3/4 cup)

1 cup ice water

1 tablespoon sherry vinegar

1/3 cup extra-virgin olive oil

Kosher salt

Thinly sliced fresh basil leaves, for serving

Directions

Adjust oven rack to middle position and preheat oven to 375°F. Place prosciutto on a parchment paper-lined baking sheet and bake until prosciutto becomes very crispy, about 8 minutes. Drain on paper towels and let cool completely. Crumble prosciutto into shards. Set aside.

In a blender, combine cantaloupe, cucumber, onion, ice water, and vinegar and blend at high speed until smooth. With blender running, slowly drizzle in olive oil. Blend until smooth and frothy, about 1 minute longer. Season with salt. Transfer gazpacho to airtight container and refrigerate until chilled, about 1 hour.

Divide gazpacho between serving bowls and top with crispy prosciutto and sliced basil. Serve immediately.

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PEA SOUP

THE TASTE CLUB | soinlife.co

PEA SOUP

INGREDIENTS

3 tablespoons unsalted butter

1 medium onion, chopped

1 1/2 teaspoons kosher salt, plus more to taste

2 (16-ounce) bags frozen sweet peas (6 cups)

1 cup plain Greek yogurt

Freshly ground black pepper

1/2 cup Herbed Olive Oil

 

INSTRUCTIONS

1.Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6–8 minutes. Add 1 1/2 teaspoons salt and 2 cups water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.

2.Remove pot from heat and stir in yogurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight.

3.Divide soup among bowls and top each with a swirl of Herbed Olive Oil.

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ZUCCHINI RECIPES

THE TASTE CLUB | soinlife.co

ZUCCHINI RECIPES

Grilled Zucchini Roll-Ups with Herbs and Cheese

INGREDIENTS

3 small zucchini (about ½ pound each), cut lengthwise into ¼-inch thick slices
1 tablespoon olive oil
1/8 teaspoon salt, plus more to taste
Pinch of freshly ground black pepper, plus more to taste
1 ½ ounces fresh goat cheese, preferably reduced-fat
1 tablespoon minced fresh parsley
½ teaspoon fresh lemon juice
2 ounces baby spinach leaves (2 cups lightly packed)
1/3 cup fresh basil leaves

INSTRUCTIONS

Preheat a grill or grill pan over medium heat.

Discard the outermost slices of zucchini and brush the rest with the oil on both sides. Sprinkle with the salt and pepper. Grill until tender, about 4 minutes per side. You can make the grilled zucchini a day ahead and store in an airtight container in the refrigerator.

In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing them together with a fork. Put ½ teaspoon of the cheese mixture about ½-inch from the end of the zucchini slice. Top with a few spinach leaves and one small or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices. You can make these up to a day before you are ready to serve and store them in an airtight container in the refrigerator.

Serves 4

Serving size: Makes 16 roll-ups; 4 rolls per serving

 

 

Zucchini Lemon & Mint Salad

INGREDIENTS

2 green zucchinis, washed and peeled into ribbons

Juice of ½ lemon

2 tablespoons of olive oil

½ teaspoon of sea salt

Ground pepper, if you like

2 tablespoons chopped fresh herbs like mint, basil, dill or parsley

Optional: Shaved Parmesan works well in this salad as well

INSTRCTIONS

Using a peeler, shave the zucchini into thin ribbons and add to a large mixing bowl. Add the rest of the ingredients and combine together until the ribbons are well coated. Serve right away.

 

 

GRILLED ZUCCHINI

with Garlic & Lemon Butter

INGREDIENTS

8 medium zucchini (about 2 1/2 pounds), trimmed, halved lengthwise

1/2 cup (1 stick) butter

1 tablespoon frozen unsweetened lemon juice concentrate or 2 tablespoons fresh lemon juice

1 teaspoon lemon-pepper seasoning

1 teaspoon garlic powder

1 teaspoon dried oregano

1/4 teaspoon curry powder

1/4 cup grated Parmesan cheese (optional)

METHOD

Preheat barbecue (medium heat). Score cut side of zucchini halves diagonally about 1/4 inch deep at 1-inch intervals. Melt butter with lemon juice concentrate, lemon-pepper seasoning, garlic powder, oregano, and curry powder in heavy small saucepan. Season with salt and pepper. Brush seasoned butter on cut side of zucchini. Place zucchini on grill and cook until charred on all sides and just beginning to soften, about 12 minutes. If desired, arrange zucchini on grill, cut side up, and sprinkle with cheese; close lid of barbecue and cook until cheese just softens, about 1 minute. Transfer zucchini to platter.

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VEGGIE DISHES

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BURRATA RECIPES

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TOMATOES

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BRUSCHETTA

SALADS

VEGGIE DISHES

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LEMON PASTA

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MINESTRONE SOUP

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MIXED VEG

 

VEGGIE DISHES

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GLUTEN FREE PIZZA

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MOZZARELLA RECIPES

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RAW VEG RECIPES

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