These are some favorite personal recipes that are just simple, summer fresh cooking… not elimination or true Paleo friendly, but still tasty ways to use up an abundance of fresh veggies from the garden.
These are also a big hit when company comes. I don’t have measurements for all of these because I always just eyeball it and every creation is its own unique version of delicious.
1 pound ground meat (ground chicken, lamb, beef, turkey, venison all work well here)
1 large spaghetti squash, halved and seeded
1 jar of spaghetti sauce
1 large green pepper, chopped
1 large chocolate (or red, yellow or orange) pepper, chopped
1 large onion, chopped
1 8 ounce package of mushrooms, chopped
2 large tomatoes, chopped
3-5 garlic cloves, minced
Large handful fresh basil, chopped
1 tbsp dry Italian herb blend
2 tbsp oil of choice
Salt and pepper to taste
Place halved spaghetti squash cut side down on baking sheet and put in oven at 350 for approximately 30 minutes (check for doneness by piercing skin with a knife–when knife easily punctures skin, it’s done)
Place all vegetables in skillet with oil and stir over medium heat until slightly crunchy
Add minced garlic, fresh basil and any other fresh herbs you may have on hand that will go well
Continue stirring over medium heat until the herbs are slightly wilted
Add spaghetti sauce and dry Italian herbs and reduce heat to simmer until spaghetti squash is done
Once squash is cooked through, remove from oven and using a fork, scrape and fluff squash as you remove from skin
Top with sauce and enjoy!
If not avoiding dairy, top with goat or parmesan cheese for a flavor boost. It’s also nice to top with more fresh basil. Adding olives is another nice touch to this recipe.
Dribble oil over kale and using your hands, massage it onto both sides of all leaves. This will just take 30-60 seconds.
Spread kale in a mostly single layer on a large baking sheet or pizza sheet
Sprinkle with salt, garlic powder and nutritional yeast
Bake at 225 for 30 minutes, then check for areas of moistness – shift kale chips around if needed for even drying
Turn oven off once mostly dry and allow to slowly finish drying with door closed
Tips: Try adding a spritz of lemon juice or other powdered herbs for variety before baking. To keep kale from getting stale/moist, store in an airtight container. Dried kale can be crumbled into soups, added as a crunchy salad topper or enjoyed straight up!
1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
1/4 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder (not garlic salt)
A few shakes of crushed red pepper (optional)
1/4 cup shredded parmesan cheese
1/4 cup mozzarella cheese
1 tbsp almond meal (optional)
Desired amount of sauce, cheese for topping, and other toppings
Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.
Wash and thoroughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets; you don’t need much stem. Pulse in the food processor for about 30 seconds, until it’s powdery like snow.
Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
Once cauliflower is cool enough to handle, wrap it up in a dish towel and squeeze out as much water as possible. This will ensure you get a chewy pizza-like crust instead of a crumbly mess.
Dump cauliflower into a bowl. Now add parmesan and mozzarella cheese, salt, basil and oregano (crush basil and oregano between your fingers before adding), garlic powder, and red pepper.
Now add your egg and mix away. Hands tend to work best.
Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly until it’s tightly formed together and of uniform thickness.
Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 – 11 minutes, until it starts to turn golden brown. Remove from oven.
Add however much sauce, cheese, and toppings you want–you know how you like your pizza – so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
Test your patience and allow it to cool for a minute or two. Then using a pizza cutter and a spatula, serve up your delicious grain-free cauliflower crust pizza!
If you end up with closer to 2 cups than 3 cups of cauliflower once processed, the almond meal may help it stick together so you can spread it thinner.