Whole Foods Chef Dishes Up Veggies

Shelly Nester presents wonderful dishes using zucchini, summer squash and carrots.

from Noon to 1.30pm on Wednesday 3 August.  All veggies and herbs grown here at Root Connection Farm.  She’ll demo different cuts of these vegetables.  Questions? She’s here to answer yours.

Here’s one share recipe we think you’ll enjoy (we did ~ YUM!):

Quinoa & Herb Stuffed Zucchini Bites with Balsamic Reduction

Looking for yet another way to enjoy the abundant harvest of zucchini?  Try these unique and presentable hors d'oeuvres in the summer time when friends are over for a cookout.  You can pick any of your favorite fresh herbs to customize these little bites to your liking. 

Preparation time: 30 minutes

Yields: 24 zucchini bites

1 teaspoon extra virgin olive oil

1 teaspoon pastured butter

½ onion, sliced in half moons

3 cloves garlic, minced

3 tablespoons of fresh parsley and sage, chopped

Sea salt to taste

Freshly ground black pepper to taste

1 cup cooked quinoa

3 medium zucchini

½ cup balsamic vinegar

Freshly grated parmesan cheese to garnish (optional)

Heat skillet over medium and add oil and butter.  Add onions and cook for about 20 minutes to caramelize.  Right before they are done, add the minced garlic, fresh herbs and cook for 1 minute.  Salt and pepper to taste.  Remove from skillet and run a knife through it to roughly chop. 

In a medium bowl, combine onion herb mixture with quinoa.  Heat balsamic vinegar in a small pot over medium-high heat until reduced by half.

To prepare the zucchini, cut the ends off and slice into 3/4” thick coins, approximately 8 coins per zucchini.  Use a melon baller or small spoon to scoop out center of zucchini, making a small well but not piercing through to the bottom. 

To assemble, place zucchini coins on a platter, spoon in quinoa mixture and drizzle with balsamic reduction.  Sprinkle with freshly grated parmesan cheese and garnish with fresh herbs if desired.

Enjoy!