Miso Butter Bowl

Miso. Butter. Is. Amazing. I don’t know why the combo never occurred to me, but when I scrolled past the mere mention somewhere out there on the Internets, I was intrigued.

I’m glad I followed that particular tangent, because I would happily slather this stuff on pretty much anything (including toast).

gluten-free, vegetarian, vegan if you swap for vegan butter

Pictured here with sweet potato fries, which is also a good call

Miso Butter Bowl

miso butter:

3 Tbsp. your favorite butter, softened

2 Tbsp. white miso

A big hand full of minced scallion whites

Mush the above into a compound butter.


1 zucchini, chopped

1/2 c. frozen corn kernels

1/2 onion, sliced thin

2 cloves garlic, chopped

Your favorite seasoning (I used Tony’s Cajun)


Roast chickpeas (to make: drain and rinse a can of chickpeas, spread out in a single layer on a prepared sheet and bake at 400F for 20-30 mins or until your desired level of crisp and brownness has been reached. Toss with a Tablespoon of oil and a liberal amount of your favorite seasoning – I used more of that Tony’s)

The greens from your scallions

Sesame seeds

This would also be great with a good cashew cheese, but I did not have any on hand

To assemble, sauté the zucchini, corn, onion and garlic in a teaspoon of oil until your desired level of brownness has been reached. Season with salt, pepper and your seasoning. Add the miso butter and let go another minute or two.

Add the veggies into a bowl, and top with your extras.

Serves 2-3

Shaved Zucchini + Stone Fruit Salad

I love a good end-of-Summer savory fruit salad. It’s kind of a yearly thing with my brain, and I’m here for it.

Stone Fruit Salad

Lots of peach salad recipes

This is no exception to that rule. This salad is about as light as one would expect, but works well. I worried that the zucchini wouldn’t be great, but it was; even raw. The key here is to peel it into ribbons. I used my regular vegetable peeler. My ribbons weren’t even, but they were delicious.

So much so, I can’t really say this is more than a 1-person meal. I mean, sure, you can feed 2 if you want to throw a main in, but I managed to knock it out in a second helping at lunch.

If you can’t find the Kewpie dressing, a nice sesame would be good. So would my love pomegranate molasses. Balsamic would also work really well. Grapefruit would play nicely.

I had also meant to grab some good vegan Feta for this salad but forgot. It would be nice and would definitely help fill this out to more of a meal, but wasn’t necessary.

gluten-free, vegetarian, vegan, paleo

Shaved Zucchini + Stone Fruit Salad

1 large zucchini, ribboned thinly

1/2 shallot, minced

1 plum, chopped

3Tbsp. Kewpie no-oil Yuzu dressing

1Tbsp. your favorite neutral oil

2Tbsp. smoked almonds, chopped

1.5tsp. fresh thyme

1/4c. fresh parsley, chopped

1/2tsp. red chili flakes

Ribbon the zucchini thinly and add to a large bowl.

I tossed any ribbons that were purely peel to the pups, and stopped when I hit all-seed strips. A bit is wasted here, but can be easily chopped and chucked in a pan for a quick little pop of veggie later in the week. I ended up using mine in a breakfast zucchini & fried egg rice with browned butter and snipped chives.

Mince the shallot, de-stem the thyme, and chop both the parsley and plum. Add to the bowl.

Add the red chili flakes, along with the dressing and oil. I’d start with 2 Tbsp. dressing, toss, and see if it needs more. Hit with a few grinds salt and pepper.

When it’s time to plate, add the chopped almonds and toss quickly so they don’t go soggy.

Serves 1 – 2 for lunch depending upon what all else you have going on

Zucchini Rice Pilaf

Sneaky veg FTW in this one. I snuck half a huge zucchini in this rice and it went unnoticed (or at least un commented on). Win.

I served this the first night with seared salmon, and the second with some pepper steak Quorn and a sprinkle of mushroom powder. Both were delicious, and I could see a swirl of pomegranate molasses or some chopped apricot or golden raisins working well here. Smoked almonds instead of plain slivered would also be fantastic.

I also *almost* added the juice and zest of 1 lemon, but am glad I pulled back from that at the last minute. Lemon would be good, but I apparently missed buttery rice in my life.

gluten-free, vegetarian, vegan

Zucchini Rice Pilaf

1c. basmati rice

2c. water

1Tbsp. butter (dairy or non; whichever you prefer)

1/2tsp. salt

1/2 a big zucchini (you could actually add the whole thing, but I erred on the side of caution)

1 large shallot

2Tbsp. slivered almonds

2Tbsp. capers

1Tbsp. snipped chives

2Tbsp. chopped parsley

Neutral oil of choice

Make your rice however you make rice, using the water as the liquid and the butter as the fat. Don’t forget to add salt.

While the rice is working, grate the zucchini, snip the chives and chop the parsley. Add to a large bowl.

Finely slice the shallot and fry in a little oil over medium-low heat until browned. When nicely browned (I had wanted caramelized, but this small a quantity of shallot in only the bare minimum of oil browns rather than caramelizes. Would also be amaze with caramelized onion), push the shallot to the side of your pan and add the capers and a bare drizzle of fat.

Push that to 1/3 of the pan until the capers look like they’ll start jumping any minute.

Add the slivered almonds to the last 1/3 of the pan. Toast. Pull the individual items as they are ready and add to the big bowl.

When the rice is done but still warm, add to the big bowl and stir all vigorously to combine.

Serves 4 as a side

Zoodles with Basil Lime Pesto

This is a light refreshing meal for summer nights when it’s too hot to eat heavy or want to mess with makin the house too hot.

Gluten-free, Paleo

Zoodles with Basil Lime Pesto

1-2 medium zucchini
3-4 boneless skinless chicken thighs
1 shallot
1/2 c. basil
1 lime
2-3 glugs oil (I used avocado)
2 tsp. honey
Big pinch red pepper flakes
2 cloves garlic
Kosher salt & black pepper

First, make your zoodles however you make them – I have a gadget that allows me to shred zucchini like I’m sharpening a pencil. Salt the zoodles, toss, and set in a colander to drain.

On to the chicken. Cut into bite-sized pieces, salt and pepper liberally, and place in a large skillet (along with a Tablespoon or two of fat) over medium-high heat. Sautee until browned and cooked through.

While the zoodles are resting and chicken is working, make the pesto. Add to the bowl of a food processor: juice & zest of the lime, a big hand full (about 1/2 cup) of basil, the garlic, red pepper flakes, a couple big pinches salt, a few cracks black pepper, the honey, and a couple good glugs of oil. Process until pesto, adding more oil if necessary. Taste and adjust seasoning as needed.

To serve, toss the zoodles with the chicken and pesto.

Serves 2 for dinner 

Zucchini Mashed Potatoes

Zucchini. Mashed. Potatoes. A simple, delicious vehicle that whisks away some of summer’s over bounty if you’re lucky enough to subscribe to a CSA (or have a backyard plot of veggies). This side dish is zucchini-hating DH-approved (he pretended it was unidentified herbs until confronted with reality).

Gluten-free, paleo, Whole30 if you sub clarified butter, vegetarian


Zucchini Mashed Potatoes

4 smallish potatoes (about hand sized)
1 large zucchini
2 large cloves garlic
2 Tbsp. unsalted grass fed butter (sub clarified if W30)
Kosher salt & pepper

Wash, peel and chop the potatoes into half inch-ish pieces. Peel the garlic. Add both to a large pot and cover with water (+ about an inch). Set over High heat, add a generous sprinkle salt, and bring to a low boil. Let cook 10 minutes.

While the potatoes are cooking, chop the zucchini. Add to the pot after the 10 minutes are up. Boil 5 minutes.

Drain and add to the bowl of a food processor or blender carafe. Add the butter and process. Taste. Add salt & pepper as needed.

Serves 4 as a side – perfect with simple sautéed chicken breast or broiled steaks


Chicken-And-Egg Zoodles

I started this meal thinking a nice simple plate of cacio e pepe sounded delicious. But, I don’t eat pasta – and I didn’t have any parmesan. What I *did* have was some CSA fresh zucchini, some bacon ends, a bit of leftover baked chicken and some farm fresh eggs.

A delicious, dead simple, quick-to-prepare dinner was born. And, without heating my apartment to 900 degrees, or filling it with seared meat smoke. #winning

Paleo, gluten-free, whole30 if you source your bacon right


Chicken-And-Egg Zoodles

4 ounces bacon
4 ounces leftover cooked chicken
1 large zucchini
2 cloves garlic
2 tsp. FOC (fat of choice)
2 eggs per person
More FOC
Salt & pepper

Heat a pan on medium. Chop your bacon and add. Brown. When the bacon is halfway browned, add the leftover chicken and 2 chopped cloves garlic.

Zoodle your zucchini however you accomplish this (I use a spiralizer that works like sharpening a pencil – there are a ton of ways to make noodles out of zucchini).

When the bacon is browned and the chicken is warm, add the zoodles to the pan and toss. Add 2 tsp. olive oil, a few cracks black pepper and a sprinkle of salt. Set aside while you fry the eggs.

Put your pan back over the fire and add more fat. Fry the eggs and use to top the “pasta”.

Serves 2

Paleo Shake-N-Bake Zucchini Fries

I think I’ve found my favorite way to eat a surfeit of zucchini: as fries. This version bakes up crispy if you’ve cut your fries right, doesn’t have too much breading, and provides a really decadent-feeling side dish for something summery like a bunless burger. Delicious!

A note on fry cutting: You want fries roughly the size of fast food fries here – think Wendy’s over KFC. Fry wedges are great, but they just won’t get crispy.

An additional note on greasing the cookie sheet: Do not, under any circumstance, skip this step. You will have a mess on your hands and a whole lot of inedible mush.

Paleo, gluten-free, vegetarian, vegan


Paleo Shake-N-Bake Zucchini Fries

1 medium zucchini
1/2 cup almond flour (you can use coconut, but I prefer almond)
1 Tbsp. of your favorite all-purpose seasoning
1 Tbsp. garlic powder (optional, but I love it)
Coconut oil

Preheat your oven to 400 degrees F and foil a cookie sheet. Brush the cookie sheet with coconut oil.

Cut your zucchini into fry shapes – shoot for Wendy’s size.

Add the almond flour and seasonings to a large ziploc bag.

Add half your fries and shake like you’re frying chicken.

Pick your fries out of the bag and arrange on the pan – don’t crowd.

Bread the second half and add to the pan.

Bake 15-20 minutes (until the side touching the pan is browned a little)

Flip and bake an additional 15 – 20 minutes (browned on both sides).

Let sit a few minutes to continue firming up. These fries won’t get as crisp as potato fries (the skinniest will), but they will firm up enough to approximate fries and they taste damn good.

Serves 2 as a side. 

Indiany Beef Bowl with Zucchini, Eggplant and Leeks

I’ve gotten stuck on vaguely Indian-spiced bowls of beef + tons of CSA veggies lately. I partially blame this place and it’s Chipotle-like bowls of meat + lettuce + toppings awesomeness.

This dish started out as a semi-sincere rip of their beef keema salad bowl, which is enchanting. And then I got to tinkering/looking into the fridge to see what CSA veggies needed eating immediately before I went to pick up the new batch.

And a new franken-bowl was born.

Gluten-free, paleo, Whole30 compliant


Indiany Beef Bowl with Zucchini, Eggplant and Leeks

1 lb. ground beef
1/2 large onion (about 1 cup diced)
1 green bell pepper
1 bunch leeks (about 2 cups sliced)
Roasted eggplant (about 1 cup “guts”)
1 medium zucchini
2 cloves garlic
6 cloves
1 tsp. ground cardamom
1 tsp. cumin
1 tsp. ground coriander
1 tsp. turmeric
1 Tbsp. chili powder
1 tsp. yellow mustard seeds
1 tsp. ground ginger
1 Tbsp. garam masala
Fat Of Choice
Salt & pepper
Juice of half a lime

First, prep your aromatics. Clean your leeks, halve length-wise and slice into thin moons. dice your onion. Chop the garlic.

Heat 2 Tbsp. Fat Of Choice (I used ghee) in a large skillet over medium heat. Add the aromatics and cook, stirring frequently, until the leeks have softened and the onions are translucent.

While that is cooking, grab your spices and beef.

When the aromatics are ready, add your spices + liberal pinches of salt and black pepper and stir to combine. Let cook until fragrant (about a minute).

Add the beef and cook until just browned, breaking up and stirring frequently as you go.

While the beef is working, chop the pepper, zucchini, and eggplant.

When the beef is just browned, add the veggies and stir to combine. Let cook, stirring frequently, 10 minutes or until the veggies are soft. Taste for salt & pepper and adjust as necessary. Turn the heat off and hit with the lime juice.

Serves 2 for dinner + 1 for lunch.


To make roasted eggplant: Place a large foil-lined sheet about 6 inches under your broiler. Poke your eggplant (I used skinny purple Japanese and streaky purple & white varieties) with a fork a few times and broil until blackened (5 or so minutes, depending upon the size of your eggplant). Flip and blacken until the whole thing is black and yields to a poke – you want no resistance left but not a fiery mess. Let cool and peel the burnt skin. Save for a bunch of applications. 

Chicken & Kale Zucchini Skillet with Harissa

Yay for recipes that use up a chunk of my weekly CSA haul + contain protein. This recipe came about from a Google search for zucchini + kale. I stumbled upon this great looking zoodle/chickpea/harissa/egg combo and altered it to fit my non-chickpea-eating, protein-desiring dinner needs.

Gluten-free, paleo, whole 30 (check your labels!), easily made ovo vegetarian (just omit the chicken)


Chicken & Kale Zucchini Skillet with Harissa

1 lb. chicken thighs
2 Tbsp. coconut oil
4 cloves garlic
1/4 c. red onion
1 (14 ounce) can diced fire-roasted tomatoes
3 Tbsp. harissa (I used spicy Mina brand, which is W30-compliant)
1 Tbsp. cumin
pinch saffron (optional)
1 bunch kale
Zucchini (I used 1 huge pattypan squash – about 4 c. shredded)
1 egg per person
Salt & pepper

Chop your chicken into bite-sized pieces. Season liberally with salt & pepper and sautee on medium-high heat in the coconut oil until browned and cooked through.

While the chicken is working, prep the veggies. Shred the zucchini (I used the shredding blade on my food processor, but zoodles would be great here), dice the garlic and onion, and chop the kale into thin ribbons.

When the chicken is done, remove with a spoon and set aside. Add the onion and garlic to the pan, reduce the heat to medium, and let sautee until just softened. Add the tomatoes, harissa, cumin, saffron, and a pinch of salt and pepper and let cook a few minutes.

Add the kale, stir, and let cook until the kale gets nice and wilted.

Add the zucchini and toss well to combine. Add the chicken back and let cook 3-5 minutes, or until the zucchini has softened a bit. Taste. Season with salt & pepper if needed.

Create little pockets for your eggs – 1 per person. Crack the eggs into the wells, cover the pan, and cook until the whites are just set (4-5 minutes).


Serves 2 for dinner + 1 for lunch (with 3 eggs).