by Corina Sahlin

I don’t know about you, but I don’t like to turn the oven on to bake meals in the summer. It’s already hot enough in the kitchen without adding heat from the oven. So we turn to lighter, fresher meals, which is perfect because healthy summer garden vegetables are abundant.

Our family maintains a huge garden and grow every vegetable that’s possible to grow in the Pacific Northwest.  But even if you don’t raise your own food, there are plenty of farmers who do, offering high quality veggies at farmers markets, stores and roadside stands.

If you are overrun by zucchinis, just like any gardener this month, check out my zucchini pancake recipe.

Eating lots of vegetables and giving up refined sugar has changed my life. My immune system is stronger than it has ever been, my vitality has increased and my waist line is happy as well.  If giving up refined sugar sounds impossible to you, I understand.  Maybe my refined sugar free “milk” shake recipe below will help you curb your sweet tooth and feel very satisfied at the same time. I make it all the time, and my kids love it as well!

Corina Sahlin homesteads in Marblemount with her family and offers online courses through her website. For more information, see www.marblemounthomestead.com.

Creamy Lemon-Yogurt Sauce 

 

Ingredients 

1/2 cup Greek yogurt

1/4 cup grated parmesan cheese

1 teaspoon grated lemon zest

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 Tablespoon olive oil

Pasta or potatoes or rice, and lots of sauteed summer veggies

 

Directions

In a large bowl, stir together the yogurt, Parmesan, lemon zest, and salt, pepper and olive oil.

Serve with pasta and sauteed veggies, or use as a dip for veggies or bread. You could also eat this with potatoes or rice.

 

Zucchini and Feta Pancakes 

Ingredients 

4 eggs, separated

4 cups of grated zucchini

1 cup crumbled Feta cheese

1/3 cup flour

salt and pepper to taste

 

Directions

Separate the eggs and beat the egg whites until they are stiff.

In a different bowl, mix zucchini, egg yolks, feta, flour and salt and pepper.

Fold the egg whites into the zucchini and flour mixture.

Heat some coconut oil, butter or lard in a skillet, and when it sizzles add some batter and fry on both sides until cooked all the way through.

You can serve these with only butter, or add salsa, sour cream, or steamed veggies on the side.

 

Chocolate Coconut-milk Shake

Ingredients 

3 frozen bananas, chopped

2 cups coconut milk

4 Tablespoons unsweetened cocoa powder

3 Tablespoons maple syrup

5 Tablespoons almond butter, or any nut butter you like

 

Directions

Peel bananas and freeze overnight. Put them in a strong blender with the rest of the ingredients. If your blender is not very powerful, add a few Tablespoons of water to help it along.

 

Green Salad with Chevre Goat Cheese and Caramelized Peaches 

Ingredients 

2 ripe peaches

2 tsp balsamic vinegar

2 tsp olive oil

1 tsp butter

4 cups mixed salad greens

5 ounces Chevre

1/4 cup raspberries (optional)

1/4 cup walnuts (optional)

 

Directions

Cut the peaches in half, remove the pit. Drizzle a little vinegar on the flat part of the cut peaches. Melt butter in cast-iron skillet and place the peaches on the hot skillet, cut-side down. Sear peaches until the vinegar caramelizes, which happens just when the peaches brown. Lift them up to check so they don’t burn. It only takes a couple of minutes to get to that point – don’t let them burn! Put salad greens in a bowl and place peaches seared-side up on top of greens. Place a dollop of Chevre onto each peach. Drizzle more balsamic vinegar and some olive oil over the salad, and then decorate it with the walnuts and raspberries (optional, but it sure looks pretty!).

 

Fancy but easy fried shrimp with sauteed veggies

Ingredients 

2/3 cup mayonnaise
2 1/2 tablespoons raw honey
1 1/4 teaspoons sriracha sauce (optional – I don’t like spicy so I don’t use it)
2 1/2 tablespoons unpasteurized soy sauce
2 pounds shrimp
5 green onions
2 1/2 cups coconut oil
1 cup flour
1 1/4 teaspoons salt
1/3 teaspoon ground black pepper

Brown or white rice and summer veggies of your choice

 

Directions

Combine mayonnaise, honey, sriracha sauce, and soy sauce in a bowl and whisk til combined.

Peel and devein the shrimp.

Mince the green onions.

Heat the coconut oil in a large, heavy skillet over high heat until it reaches 350 degrees.

Combine flour, sea salt, and pepper in large bowl. Add the shrimp and toss to combine.

In small batches, shake off flour from individual shrimp. Fry the shrimp in the coconut oil until pink and cooked through, about 1 minute per side. Drain briefly on paper towels, then toss in the sauce.

Garnish with minced scallions and red pepper flakes and serve immediately.

Add rice with sauteed vegetables to make it a full meal.

 

Published in the August 2016 issue of Grow Northwest