Salad of young lightly pickled zucchini


• Zucchini – 500g

• Parsley – a small bunch, chop

• Garlic – 2-3 cloves, pass through a garlic chopper

• Vegetable oil (olive, avocado) – 3 tbsp.l

. • Ordinary vinegar – 2 tbsp.l

. • Jerusalem artichoke syrup – 1 tbsp.l

. • Salt – 1 tsp

. • A pinch of black pepper and a pinch of chili pepper

How to do:

1. Chop the zucchini very thinly, add salt, stir, and drain in a colander.

2. At this time, make a dressing from all the other ingredients, mix thoroughly.

3. When the juice stops flowing from the zucchini, mix them with the dressing and put them in the fridge for at least 30 minutes.

Zucchini muffins with buckwheat and coconut flour (gluten-free & dairy-free))

These muffins are special because they are high in fiber, and not the test. They get a little wet, but I it is a very good choice. By the way, the presence of zucchini in baking and no one notices;)

Ingredients (8 – 10 muffins, depending on the size of the form):

• 2 zucchini about 400 g,

• 2 eggs,

• Juice (about 5 tbsp) and zest of half a lemon (zest first three, then squeezing the juice),

• 75 g of buckwheat flour,

• 25 g of coconut flour,

• 3 tbsp coconut oil

• 5 tbsp sweetener or to taste (I have Jerusalem artichoke syrup),

• 3 tsp cinnamon or to taste

• 1 tsp ground vanilla

• 0.5 tsp. salt,

• 1 Cup of berries (I had blueberries, but in General, the stuffing can put any dried fruit, nuts, other berries, chocolate, etc.).

How to do:

1. My zucchini and grate on a coarse grater. If you don’t want the muffins had a greenish color, then be sure to peel. If you green will not confuse – do not bother. Sprinkle with a little salt, mix and leave for 10 minutes, until juices. Then carefully squeeze the juice from the zucchini using a towel or nut milk bag. That is you put a spoon of grated zucchini in a towel, wrap and squeeze in the sink, juice is not needed.

2. Next, whisk in a blender until smooth eggs with zucchini and all other ingredients except flour. Then gradually introduce the flour and knead until smooth. The dough will be as sour cream. Then manually mix up the dough the filling of your choice. If you use frozen berries, they can not unfreeze.

3. Grease molds with vegetable oil (I had coconut), and fill them with batter 2/3 full because the muffins will rise a bit. Bake for approximately 1 hour at 160C on the middle shelf. All ovens are different, and molds different in size (the larger the form, the longer it is baked muffin), so looking at the situation. If the cakes were covered with a Golden crust and a toothpick comes out almost dry, the cakes are ready.

4. The finished muffins should be cooled, then remove from the mold, so they were all mushy, and give them a little stand on the plate below the surface is a little dried up. I then just dried (on the baking sheet, not in the form) in the oven in fan mode for 5 minutes so that the crust became even more appetizing. But it is optional.

Waffles/pancakes made of zucchini with salmon and cream cheese

Another super Breakfast! To cook simply, and the taste is awesome)

For 2 servings you will need.


1-2 zucchini (500g),

1 egg,

2 tbsp rice/buckwheat flour or 1st.l. each of them

2 tbsp fresh herbs (dill, parsley, chives, Basil),

1 clove garlic (optional)

Salt/pepper/Provence herbs – pinch,

If desired, you can also put a handful of grated hard cheese in the dough.



Salmon salted or smoked 4 piece

Cottage cheese or sour cream – 4 tbsp

How to do:

1. Zucchini wash, remove the seeds and soft part inside, grate on a coarse grater, salt and leave for 10-15 minutes. Excess juice drained, and the pulp of the zucchini thoroughly squeeze through the towel. I have 500g of zucchini left a total of 130g of pulp.

Important. I work with zucchini only in rubber gloves. Their juice is very unpleasant to stick to hands and is difficult to wash off.

Important 2. Push zucchini, straining nut milk and other similar cases I have one special “ugly” towel, which are easy to wash. I recommend to have this;)

2. The herbs and crush the garlic. The mass is mixed with all the ingredients for the dough except the flour. Stir well, then add the flour and mix well again.

3. Preheat waffle iron, grease with oil for frying (I have MCE). You should have 4 waffles (2st.l test each). Bake until Golden brown (about 5-7 minutes). Ready waffles before serving, put on the grill and cool slightly.

They will be crispy on the outside and soft on the inside.

If no waffle – no problem. My life hack in this situation is this: fry on the grill pan, so pancakes were delicious with pretty patterned stripes. If this pan is no ordinary pan with non-stick coating is also nice, it will be delicious.

4. Feed.

A waffle/crumpet to pay 1st.l. cream cheese or thick cream, top with piece of salmon. Waffles you can sprinkle it with lemon juice, sprinkle with freshly ground black pepper, throw some capers or green onions.

And I sooo love to serve this dish with a poached egg, then it’s just delicious!

Divine zucchini appetizer served two ways (with goat cheese and with ricotta and anchovies)

Ingredients (for 2 servings):

3 young zucchini (I mixed colors, but the taste in this recipe is not affected).

1 small red onion or shallot,

2 cloves garlic,

2 tbsp olive oil (can be replaced by any other that you like),

1 tbsp white wine vinegar (you can substitute red but then the color zucchini will become pinkish, keep in mind Sea salt to taste

Freshly ground black pepper to taste.

For serving:

100 g cottage cheese goat cheese (you can substitute cream cheese, but goat tastes better),


100 g ricotta,

6-10 anchovies, canned in oil (do NOT substitute salt such as sprat).

How to do:

1. Zucchini wash, cut off tops, cut in half and then each part cut into thin strips (approximately 2 mm). Than the more uniform will be the thickness of the slices, so they cook evenly.

If the seeds in zucchini is already quite large and have a thick rind, the entire soft part with seeds is to clean up, and then chop.

2. Large non-stick frying pan heat up well, then on medium heat sauté in butter the finely chopped onions until zolotisty, add chopped garlic and cook for 30 seconds while constantly stirring the contents of the pan.

3. Then increase the heat, add zucchini and constantly shaking the pan fry them for 2-5 minutes. The frying time depends on the thickness and youthfulness of your zucchini. Than the zucchini, the more tender and thinner, the less time is needed for frying. Our task is to give them a little to soften on the outside but keep the inside fresh.

4. Zucchini are ready put in a bowl, gently mix with vinegar, salt and pepper.

5. This dish perfectly both cold and hot. When serving, sprinkle with crumbled goat cheese, drizzle with a drop of olive oil, freshly ground pepper.

Or sprinkle with ricotta, to spread on each serving 3-5 anchovies, drizzle with oil from the jar of anchovies and enjoy;)

Salad with quinoa, vegetables, mushrooms and cottage cheese

All of us sometimes too lazy/have no time to cook but want to eat right now and preferably useful. This dish is a tasty and convenient option. Like all without exception, even those who don’t like certain ingredients;)

This salad designer, it can put quite a diverse set of products, so I will describe rather than prescription, and technology and list of ingredients.


Binding: quinoa, sweet tasty tomatoes, ripe avocado, salad mix/spinach, lemon juice/balsamic vinegar, olive oil, sea salt, freshly ground pepper.

Optional: cream cheese/feta/goat cheese, any kind of mushrooms (I usually stir-fry them with the onions until it will turn brown), roasted vegetables (zucchini, eggplant, tomatoes, onions, bell peppers, broccoli, etc.), sun-dried tomatoes, garlic, herbs (especially parsley appropriate here), various nuts and seeds, herbs (Basil, Italian, thyme).


I often make blanks for this salad for a few days, then for 2 minutes to prepare it at any time.

Quinoa is best to cook a little less time (cooking time for each specific type of seeds look on the package), so she definitely kept the form for a few days. This is true more for white quinoa. Inarenou cereal I keep in the fridge up to 3 days. Can mix it with a small amount of vegetable oil, so it does not stick together.

I cook quinoa as directed on the package, since the method of cooking depends on the variety.

But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

Vegetables I usually bake a lot. They can always be used in such salads, as a garnish in sandwiches. Recipe baked vegetables wrote here.

Mushrooms also fry a whole pan, because they are also great for many dishes: for Breakfast from eggs, to sandwiches, to pizza, to pasta.


For 1 serving, I usually put half an avocado, a handful of salad mix/spinach, 5 cherry tomatoes, no more than 100g. prepared quinoa 1-2 tbsp mushrooms, cheese, roasted vegetables, greens, sun-dried tomatoes, lemon juice/balsamic. Salt/pepper/nuts/herbs to taste. Oil sometimes do not add if it is enough of roasted vegetables and mushrooms. Mix everything and eat.

And such food can be taken by wrapping the salad in a rice paper in spring rolls. Very happy with it!

Beautiful salad with quinoa, beets, Apple and avocado with ginger-mustard dressing

I have long and dearly love the same, which consists of only 4 ingredients (arugula, beets, nuts and cheese, plus sour dressing). But I wanted to balance the dish so that it became a full-fledged lunch/dinner. It turned out just delicious)) In the version with hummus it is also suitable for vegans.

Ingredients (for 3-4 servings):

• Cooked quinoa (can use any, I have tri-color) – I put 3 STL. per serving or approximately 10 tablespoons,

• 1 beet baked/boiled medium size (how to roast beets wrote here),

• 1 sour-sweet juicy Apple,

• 1 ripe avocado,

• Arugula (tastes the best)/spinach/Kale/any green leaves – 2-3 handfuls

• Parsley chopped – 3 tbsp.

• Cilantro chopped – 3 tbsp.

• Chopped mint – 2 tbsp,

• Optional goat cheese, feta, blue cheese can also, even cottage cheese can be granular – to taste, I put about 2 tbsp of cream cheese per serving, or hummus for vegan version

• Roasted walnuts or pine nuts 1 generous handful,

• For decoration (optional): a few pinches of herbs, crispy roasted pumpkin seeds or almond petals, pomegranate grains.

What else can you put in this salad: the beans of edamame, asparagus, raw young zucchini, fennel.

Ingredients for the filling:

You can make the most simple of the oil, lemon juice and sweetener, and it can be a little more interesting:

• 3 tablespoons Apple cider/wine vinegar,

• 3 tbsp lime juice (you can substitute lemon, but lime is more interesting),

• 2 tbsp olive oil (don’t put a lot because the salad already eat fatty avocados and nuts),

• 2 tbsp Jerusalem artichoke syrup, maple syrup or honey

• 2 tsp Dijon mustard,

• 1 tsp grated root ginger,

• Salt/pepper to taste.

How to do:

1. Prepare the base: beets and quinoa, you can even do this the day before.

I cook quinoa as directed on the package, since the method of cooking depends on the variety.

But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

I baked the beets.

Wash beets, wrap in parchment and bake for 50-60 minutes at 180C. Speed of cooking depends on the size of the roots, after 40 minutes pierce with a big fruit with a sharp knife if it is without crackle, and a Herculean effort — beets are ready. Let it cool and then you can clean. Cleaned recommend over a sink or bowl with water, so as not to paint all around;)

I usually cook a lot of grits and baked a whole pan of beets and then use them in various recipes.

2. All the other ingredients wash, dry, tear lettuce leaves into small pieces, greens grind. The Apple and beetroot cut into dice, avocados, cut into cubes or slices (depending on how you want to serve with a salad, on that later), immediately sprinkle with the lime or lemon juice, not darkened.

3. Nuts/seeds or bake in the oven (then wrote manul for roasting) or in a skillet. Allow to cool and become crunchy charm.

4. For a vegan version of the recipe for hummus here. In principle, cheese or hummus are optional in this salad, it is also great without them.

5. For the filling just all poured into a small jar, close lid tightly and shake intensely.

6. How to make salad (2 ways):

Method 1 (pictured above). Mixed lettuce, Apple, beets, parsley and 2/3 of the filling, taste for seasoning, add what you need, laid out on plates, top lay slices of avocado, sprinkle them with the remaining filling and decorate.

Method 2 (pictured below). Just mix everything in a bowl (avocado then just fit in the cubes), taste for seasoning, add what you need, lay on plates and decorate top (optional).

Bon appetit!

Green zucchini soup with shrimps

How I do it:

I take zucchini (2-3 medium size) you can add other vegetables (broccoli, cauliflower, spinach) + onions are exactly 2 times less than the number of basic vegetables.

In a saucepan, heat the oil for frying (ghee, olive oil of low acidity, avocado oil) and pass the onion, which I cut into cubes. You can add some carrots and celery to it, if you like. I do not add carrots to green soups so as not to spoil the color.

When the onion is ready (golden and smells delicious), add 2-3 cloves of garlic very finely chopped, actively mix and after 30 seconds throw all the other vegetables, cut into cubes or divided into inflorescences. I add water so that it covers all the vegetables and the carcass until the vegetables are ready. If I put spinach, then right at the very end (2 minutes before cooking). By the way, I do not use potatoes in cream soups, because I do not like the consistency of the paste, which it gives when whipping with a blender.

With an immersion blender, beat the contents directly in the pan, add water/milk/cream (it depends on the mood and the desired caloric content of the soup). I add it gradually so that the soup is not too liquid. As soon as I am satisfied with the density and consistency, I start adding spices, not before, so as not to make a mistake in their quantity. Usually I put salt, pepper, nutmeg, Provencal herbs. It can also be ginger, chili pepper, hops-suneli, etc. (this depends on the specific soup). Once again I warm up the soup and it’s ready.


In such soups, more than half of the success is competent topping.

For soups of green vegetables, like this, cheeses (Parmesan, blue cheese), shrimp/crab, fried with herbs and onions mushrooms+parmesan+baked garlic will do.

For cauliflower soup, red caviar is very cool.

For tomato soup: poached egg something meaty like chorizo / fried bacon+ricotta, Parmesan.

Pumpkin soup will garnish (to taste) with olive oil+balsamic sauce+roasted pumpkin seeds, cheeses (ricotta, goat cheese, blue cheese, strachatella).

Oh, yes, croutons are always appropriate for mashed soups.

P.S. for satiety and increase the amount of protein in the dish, you can add a couple of handfuls of White already cooked beans to the soup. The main thing is not to overdo it, and then the taste will not be so bright. But do not worry, it can be balanced by adding a little more spices;)

My favorite recipe for grilled vegetables + dip vegetables

Tomatoes, eggplant, sweet peppers, zucchini, mushrooms, corn, shallots and any other vegetables to your taste cut coarsely. You can also add garlic without peeling.

Put in an airtight container for food, sprinkle with olive oil, balsamic vinegar, chop a couple of cloves of garlic, season with pepper salt and favorite herbs (I have fresh chopped parsley, cilantro, basil). Stir, taste a little sauce and adjust its taste if necessary, it should be spicy with sourness.

Important. If the tomatoes are too soft, put them after the above manipulations. Or you can use cherry tomatoes.

Close the container, and let marinate for 30 minutes.

If there is no time for marinating – it’s okay. Vegetables will not be so fragrant, but still very tasty.

Then under the grill in the oven (180-200 C) or on the fire until ready.

Life hack. You can always make a very tasty dip/sauce from these vegetables simply by grinding everything in a blender, adding your favorite spices and herbs. This is very convenient when the vegetables are not eaten and there is no mood for them, but in the form of a dip they have a second life;)

Best burgers ever

I’m not even sorry to reveal all the subtleties of this recipe, because I can not imagine who will bother so much))


Bake burger buns (recipe here), cut them lengthwise into 2 parts.

Caramelize onions (recipe here).

Cut fresh and dried tomatoes, pickled cucumbers, peel a couple of cloves of garlic.

Make bluchiz sauce (recipe here).

Cutlets can be made yourself, but I often use purchased marbled beef. They’re gorgeous. I’ve only seen them in Auchan. Not to be confused with Miratorg, there are cutlets just insignificant sinewy inedible meat-like cakes. And another good option is cutlets from the butcher shop, which are called “Royal”.

If I do it myself, then either I do not add anything to the minced meat at all, or for 500 g of ground beef I add 1 tsp.mustard + 1 tsp. Worcestershire sauce/or 2H.l. only sauce, a pinch of ground coriander, salt and black pepper.

If the cutlets are minced lamb, then be sure to put there ground cumin, coriander, a little ground cinnamon, cumin and chili pepper.

Optionally, you still need to make carmelized bacon. Optional, since you can do without it. I do not eat bacon, for me it is too fat, especially in combination with cheese and meat. But I will not hide from you that with “beer-candied bacon” the taste of the burger will be amazing. Once definitely worth a try;)

How to make bacon (ingredients are indicated in the amount needed to prepare 1 baking sheet):

1. Mix 100ml dark beer and 2 tbsp syrup (Jerusalem artichoke or MapleWe spread the pieces of bacon (8-10 PCs) at a distance from each other on a baking sheet with baking paper, otherwise you will be awesome to wash the caramel from it. Brush each bacon and send it for 3-6 minutes (time depends on the thickness of the piece and the oven) in the oven at 220C (if there is a grill mode, you can turn it on, but not necessarily, it will still caramelize). It is necessary that the pieces become slightly fried and reduced by one and a half times. We turn them over to the other side and repeat the process with spreading beer caramel, then fry until ready (5-10 minutes), the main thing is not to bring it to black, it is no longer tasty.

2. ready bacon spread on paper towels for no more than a couple of minutes. They will give up excess fat, cool down, Harden, but do not have time to stick to the towels;) After that, the bacon must be broken into pieces, convenient for eating.

Important 1. If you make several bacon pans, then each time you need to take a new layer of baking paper.

Important 2. If there is more beer with syrup than necessary, you can apply another layer of caramel during cooking.

Preparation process: Collecting a burger:

Heat the grill pan, dry the cut bun well on it (cut down), then rub both halves with garlic, then optionally you can grease the bottom bun hummus next, caramelized onions, cutlet (fry 6-8 minutes for medium roast, but everything depends on its size), bluchiz sauce, bacon, sun-dried tomatoes, fresh tomato round, cucumbers, top bun and Bon Appetit.

The amount of ingredients depends on your tastes. I put a lot of onions and cheese, and everything else – a little. The burger is served with a large portion of vegetable salad with a light dressing.


Experiment with the addition of fried zucchini and lettuce leaf: Other successful combinations:

  • After the blue cheese, instead of everything that is indicated in the basic recipe, put fried wild mushrooms with onions + arugula.
  • Or instead of blue cheese, put Camembert/Brie, then fried sweet chanterelles with onions, followed by spinach./corn with sour dressing.
  • Lamb cutlet. Down on a hummus bun, then grilled eggplant with garlic, then a cutlet, then curdled goat cheese and topped with pickled red sweet onion. You can also put a tomato and spinach.