Yoga Journal's Zucchini "Fettuccine" with Fresh Marinara

The key to this fresh sauce is using the reddest, ripest, sweetest tomatoes. If they’re a little acidic, stir in a teaspoon or two of pure maple syrup or honey.

Ingredients

• 1 1/2 lb. plum tomatoes, quartered
• 1 cup packed fresh basil leaves, chopped, plus sprigs for garnish
• 1/3 cup dry-packed sun-dried tomatoes, softened in warm water and chopped
• 1/4 cup extra virgin olive oil
• 1 shallot, minced
• Sea salt or kosher salt to taste
• Freshly ground black pepper
• 8 oz. mixed summer squash (green and yellow), ends trimmed
• 1 orange bell pepper, halved and seeded
• 8 oz. soy or fresh mozzarella, diced
• 1 cup chopped walnuts
• Grated regular or soy Parmesan cheese for garnish, optional
• 6 basil sprigs for garnish, optional

Directions

1. Put tomatoes, basil, sun-dried tomatoes, 3 Tbs. oil, shallot, dash of salt and several grinds of pepper into food processor, and process until sauce resembles finely textured salsa.

2. Pare squash lengthwise on 4 sides into paper-thin slices, about 1-inch wide, using sharp vegetable peeler. Discard soft centers, or save for another use. Stack slices, and cut into 1/4-inch-wide "fettuccine" strips. Cut bell pepper into paper-thin strips.

3. Put "fettuccine" into bowl with mozzarella, walnuts, remaining 1 Tbs. oil and salt to taste; toss gently. Pour sauce into 6 shallow bowls, and top with "fettuccine" mixture. Grind fresh pepper over, add cheese and basil sprigs.  Serve.

http://www.yogajournal.com/recipe/recipes/zucchini-fettuccine-with-fresh-marinara/

Honey Glazed Salmon & Fresh Mango Salsa by Simply Scratch

HONEY GLAZED SALMON + FRESH MANGO SALSA

Honey glazed salmon with a fresh and simple mango salsa.

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 5-8 minutes

Total Time: about 15 minutes

INGREDIENTS:

2 tablespoons Honey

1 tablespoon Low-Sodium Tamari

2 teaspoons Sunflower Oil, plus more for pan

1/4 teaspoon White Pepper

FOR THE MANGO SALSA:

1 ripe Mango, diced

1/4 cup finely diced Red Onion

1/4 cup chopped fresh Cilantro

juice from 1/2 a lime

DIRECTIONS:

Preheat your ovens broiler to high and place the oven rack in the highest position. In a 8x11 dish combine the honey, tamari, oil and pepper until thoroughly combined. Place the salmon, skin-side down into the glaze mixture and set off to the side while you prepare the salsa.

In a bowl combine the diced mango, onion, cilantro and lime juice.

Prepare a rimmed sheet pan with aluminum foil and spray or rub with oil. Place the salmon, skin-side down onto the greased foil. Drizzle or brush with remaining glaze. Broil the salmon for 5 to 8 minutes or until opaque and flakes easily. Watch carefully so the glaze does not burn.

Serve with fresh mango salsa over top.

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This delicious recipe brought to you by Simply Scratch
http://www.simplyscratch.com/2015/07/honey-glazed-salmon-fresh-mango-salsa.html

Grilled Carrots with Lemon & Thyme from Cuisine at Home Issue 112 August 2015

For the best flavor, look for baby carrots with their green tops still attached, or use petite regular carrots, but steer clear of the snack sized ones.

Makes 4 servings
Total time:  15 minutes

1 1/2 pounds baby carrots, trimmed
1 T canola oil
1 T fresh lemon juice
2 tsp. fresh thyme leaves
1/2 tsp. each kosher salt and black pepper

Preheat grill to medium-high.  Brush grill grate with oil.  Coat carrots with oil; grill until lightly charred and fork-tender, rotating halfway through, 5-7 minutes.  Slice carrots into thirds; toss with lemon juice, thyme, salt and pepper.

Per serving: 103 cal; 4g total fat (0g sat); 0mg chol; 358mg sodium; 17g carb; 5g fiber; 2g protein

Zucchini Fritters by Simply Recipes

INGREDIENTS

• 1 lb of zucchini (about 3 medium sized), coarsely grated
• 1 teaspoon kosher salt

• 1 large egg
• 1/2 cup all purpose flour
• 3 green onions, minced
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh basil
• 1/2 teaspoon lemon zest
• 1 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup of olive oil, grapeseed oil, or canola oil

• 1/2 cup sour cream (can sub Greek yogurt)
• 1 clove garlic, minced, about 1 teaspoon
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice
• Pinch of salt

METHOD

1 Salt the grated zucchini with about 1 teaspoon of salt. Place in a sieve or colander over a bowl. Let sit for 10 minutes. Press down with a wooden spoon to push out more of the water. Wrap in paper towels and try to squeeze out more liquid.

2 While the zucchini is releasing its liquid in step one, make the dipping sauce. Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt into a medium bowl and set aside.

3 Whisk egg in a large bowl. Add the grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt and pepper. Mix to combine well.

4 Heat oil in a large skillet (we recommend a 10-inch cast iron skillet) over medium high heat until the oil is shimmery and hot. Test the oil by flicking a little flour into it. If the flour sizzles it's ready. Cook the fritters in batches. Drop heaping tablespoons of batter into the skillet. Flatten slightly with the back end of a spoon or spatula. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Serve immediately, with sour cream dipping sauce.

Fritters can be reheated by placing on a sheet pan under a broiler for a minute or two.

Simply Recipes http://www.simplyrecipes.com

Read more: http://www.simplyrecipes.com/recipes/zucchini_fritters/#ixzz3f3QObN2U