Zucchini is one of my favorite vegetables due to its versatility as an ingredient that can be deliciously baked, fried or sautéed in a dish.
There are a lot of zucchini fritter recipes out there but this one by Martha Stewart combines earthy ingredients and, naturally, I think the pecorino romano is an essential add that gives a subtle rich flavor. It’s simply one of my favorite uses of the squash – a light yet filling brunch or lunch recipe that I can make in large batches and store for leftovers to eat (reheated or even served cold) throughout the week.
I came across this kale and quinoa salad recipe (on BuzzFeed of all places!) and thought it was too delicious not to share. With the fall and winter season comes heartier dishes, but I love how this meal can still be filling without making you want to crawl under your desk and nap for five hours. It’s quick and easy, and perfect way to honor the seasonal veggie.
I recommend using fat free feta for the lightest cheese option, and definitely throw in those cranberries to add a little sweet note to the dish.
2 cups water
1 cup quinoa
1 bunch kale, washed and chopped into 1” pieces
1 lemon, zested and juiced
2 scallions, minced
1 tablespoon olive oil
3 tablespoons toasted pine nuts
1/4 cup crumbled fat free feta cheese
salt and pepper
hand full of dried cranberries
The full recipe and directions can be found here on BuzzFeed Food.