Culinary Cuts

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Baked Stuffed Zucchini

2 zucchinis, cut in half lengthwise

1 small onion, chopped fine

4 Tbsp. tomato sauce

1/2 tsp. parsley

1 clove garlic, chopped or minced

2 Tbsp. matzo meal

• Scoop out the pulp of the zucchini halves. Heat the pulp, onion, tomato sauce, parsley, and garlic in a pan for 5 minutes.
• Add the matzo meal to the mixture and mix well.
• Restuff the zucchini with the mixture. Place in a baking dish with a little water on the bottom.
• Bake @ 450F for 30 minutes until the zucchini shells are soft.

That’s, thats.

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Normally we post on food and alike, but thought we would highlight a industry opportunity. How can you improve SEO and Social media?  Well - by participating in the disucssion - which one?  Well this one on how to improve the things in social media and other topics of interest.

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• 3 pounds 3 to 4 inch long pickling cucumbers
• 1.75 cups white vinegar
• 3 cups boiling water
• 1/3 cup pickling salt
• 16 cloves garlic, peeled and halved
• 9 sprigs fresh dill weed
• 6 heads fresh dill weed

Directions

Put the Pickles in ice water for 30 minutes, bring out the CulinaryPrep and put EVERYTHING in, except the ice water, plus a little veggie prep. Vacuum it all up to the green section and tumble for 48 minutes. Ok up to an hour works too. Chill these out for like 2 hours in the fridge and gold.

Don’t think you can do this with the 9 minute marinator or the reveo. Not all vacuum marinators are created equal, some do cool veggie recipes too.

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With more and more folks buying CulinaryPrep for raw foods, we are feeling just a little bit bipolar. We have serious meat lovers and the most vegetarian of food enthusiasts enjoying our product. So we thought it was only right, to provide a couple of Raw Food Recipes for our customers:

Raw Vegetable Kebabs

1. 4 mushrooms
2. 1 zucchini
3. 1/2 cauliflower
4. 1 red bell pepper
5. 2 carrots
6. 2 onions

• 2 inch piece fresh ginger, peeled
• 3 cloves garlic
• 1/2 C water
• 1/2 t cayenne
• 1 t basil
• 1 t oregano

Tumble the first 6 vegetables in the CP for 6 minutes with half of the normal marinade, whatever CP marinade you like, but we are fans of the Lemon Pepper.  Cut the tumbled vegetables into chunks.

Blend remaining ingredients and pour over vegetables in bowl. Marinate overnight in refrigerator. Put onto wooden skewers and “cure” covered in the fridge for 24 hours, serve crisp and cool - not quite room temp, not quite fridge temp. Your call…

Vegetarian Raw Casserole

• 4 lettuce leaves
• 2 zuccini
• 2 carrots
• Handful of alfalfa sprouts
• Handful cauliflower
• ½ red bell pepper
• 2 leaves of Red Cabbage
  

Put all of above ingredients in the CP and Tumble with half a pro-prep, then chopped/shred as appropriate for the given vegetable. Use the other half a pro-prep for the veggies below

2 tomatoes
2 stalks of celery
3 carrots
Juice of one whole FRESH lemon

Blend the above 4 ingredients in a blender… Then add soaked sesame seeds, sunflower seeds, pumpkin seeds, flax seeds, almonds, or avocado to the thickness and consistency y’all want. Adding extra carrots without the seeds/avocado thickens it into a non-fat version, allegedly. Pour this whole mixture over the salad and mix thoroughly. And you have a veggie casserole.

Do you have some raw recipes? Admittedly this is something we are catching up on, gonna take some time.

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