Bake Zucchini Fries with Sweet Onion Dip

Adapted from kingarthurflour.com

Ingredients

2 zucchini. cut into fry size

1 Tbs kosher salt

Sweet Onion Dip

1/2 onion, diced

1/2 Tbs butter

1 Tbs apple cider vinegar

1 Tbs wildflower honey

1/2 Tbs garlic aioli mustard (Trader Joes)

1/2 cup grapeseed oil veganaise

Breading

1 cup panko breadcrumbs

1/2 cup parmigiano reggiano cheese, shredded

1 tsp oregano

1/2 tsp paprika

1 tsp garlic salt

1/2 tsp thyme

2 eggs

Directions

Start by salting the zucchini to release excess water. Place zucchini fries in a colander over a bowl and coat with 1 Tbs kosher salt. Allow to sit for 30-60 minutes.

Meanwhile, caramelize the onion in the butter on low heat for 20-25 minutes until golden in color. It's important to cook it low and slow for the sweet flavor to develop. Next, place the caramelized onions and remaining dip ingredients (besides mayo) in food processor and process until well-combined. Mix in mayo and chill until you are ready to serve. Preheat oven to 425 degrees.

Next, rinse off the salt on the zucchini and then place on a kitchen towel to dry. Mix together the breading mixture in a large shallow bowl. Whisk the 2 eggs in a separate bowl. Line 2 baking sheets with parchment paper. Using one hand dip the zucchini fry into the egg, place in the breadcrumbs, coat with the other clean hand, and place on the baking sheet. Continue with remaining zucchini. Bake for 12 minutes, rotate, and bake for another 12-15 minutes until crispy. Serve with sweet onion dip.

I found this recipe on a great site pinterest.com, which is a site in which people post things that they like online. The picture drew me in because of the cripsy texture and the creative dip that accompanied them. I made a few changes to the original recipe, but it wasn't my genius creation. These fries were so tasty and comforting. Eric and I were both huge fans and we quickly ate them all. I really liked the sweet onion dip and it can also be used as a sandwich spread. You might as well double the recipe if you are going through all the work. This is a perfect recipe for an appetizer or as a side.

Spicy Marinated Grilled Tofu & Mushrooms

Ingredients

1 block firm tofu

10-12 button mushrooms (medium sized)

Marinade

4 Tbs Shoyu (soy sauce)

1 Tbs sesame oil

2 Tbs worcestershire sauce

2 Tbs maple syrup

2 Tbs sriracha sauce

2 garlic cloves, minced

Directions

Press the tofu first to remove excess water so the marinade can soak in. Place the rinsed tofu block with a kitchen towel wrapped around it in a medium size bowl with 2 canned goods on top as weights to press out the liquid. Allow the tofu to press for at least 30 minutes.

Next, mix the marinade ingredients together and place half in a 9x13 baking pan. Place mushrooms and tofu (cut into large cubes) in the baking pan. Then pour the other half of the marinade on the top of the mushrooms and tofu. Roll the tofu and mushrooms around in the marinade to make sure they are evenly coated. Place the baking pan in the refrigerator. After 30 minutes rotate the tofu and mushrooms for even coverage with the marinade. Allow to marinade for another 30 minutes.

Meanwhile, start up a charcoal grill. Place mushrooms and tofu on kabob skewers. Grill on a foil lined grill for 10-15 minutes, rotating halfway, until cooked through and golden.

With the beautiful summer weather I was wanting to use the grill for dinner. My usual go-to grilling favorite were mushrooms, but I wanted to try something new and more exciting. Not that grilled mushrooms are not amazing:) I had heard about grilling tofu, so I thought I would try it out. I always like to marinade tofu because it's flavorless. The spicy sriracha gave a great kick and it paired well with the charcoal grill flavor. Eric and I were crazy about them. The grill made the tofu crispy and super tasty. This was my favorite grilled food yet! The mushrooms were also wonderful, but I expected that. The tofu was a big surprise. Even the next day, the cold tofu cubes were delicious. I will definitely be making these again.

Chanterelle Mushroom Tacos with Honey Lime Butter Lettuce Salad

Serves 2

Ingredients

Chanterelle Mushroom Tacos

(adapted from Heidi Swanson)

2 cups fresh chanterelle mushrooms, sliced in half

2 tortillas

1 tsp ghee (clarified butter)

3/4 cup savoy cabbage, shredded

1/4 cup parmigiano reggiano cheese, freshly grated

1 garlic clove, minced

1/2 cup caramelized onions

1/4 cup cilantro, chopped

Honey Lime Butter Lettuce Salad

2 cups butter lettuce, ripped into bite size pieces, washed, and spun

1/4 cup slivered almonds

1/4 cup fresh feta cheese

Honey Lime Dressing

juice of half a lime

1 Tbs olive oil (Mediterranean)

1 Tbs wildflower honey

1 Tbs cilantro, chopped

1 garlic clove, pressed

1/2 tsp himalayan salt

1/2 tsp freshly cracked pepper

Directions

Start by caramelizing 1 large onion cut into thin slices on medium low heat for 15-20 minutes (I already had some leftovers in the refrigerator).

Next, saute the chanterelle mushrooms on medium heat in the ghee until slightly tender, about 3 minutes. Drain any water that is excreted from the mushrooms so your taco is not soggy. Add in the caramelized onions and garlic, saute 1 minute until heated through. Place mushroom mixture in a bowl and heat tortillas on low heat in the same pan for 1 minute flipping halfway through. Place half of mushroom mixture in each taco, top with cheese, cabbage, and cilantro. Roll taco up like a burrito and place back in pan on low heat to warm up the taco on each side for about a minute. To serve slice in half.

Meanwhile, prepare dressing by placing all ingredients in a mason jar, cover, and shake vigorously. Place butter lettuce, almonds, and feta in a large bowl and cover with the dressing. Mix to evenly combine and divide the salad between 2 plates.

I had seen the chanterelle mushroom taco recipe from Heidi Swanson in my Whole Living magazine and I thought they looked beautiful and that it was a great idea for a taco. When I went to the co-op yesterday they had beautiful fresh chanterelles so I knew I needed to make the tacos. The original recipe was more simple with just the mushrooms, garlic, and cheese, so I decided to add more veggies to bump up the nutrition and flavor. I thought cilantro was the perfect herb to compliment the flavors. The recipe came together quickly since I already had the caramelized onions made. I didn't add any salt because you get salt from the cheese, but feel free to add some if you prefer. I was very happy with the salad dressing I invented. I wanted something that would go with the taco theme, so I started with the lime and cilantro. I hesitated to add a whole tablespoon of honey, but I knew it would only make it better, which was completely true. Eric was crazy about the dressing! The sweetness of the honey and the saltiness of the feta made the side salad standout. It was a nice surprise. The butter lettuce, which is my favorite, also added a smooth factor to the salad. We were very satisfied after this meal. It was the perfect light summer supper.