SPINACH
AND FETA STUFFED ZUCCHINI
by
Usha Menard . . . Serves 4
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1 medium zucchinis,
halved lengthwise
1 lb. spinach, washed and stemmed
1 Cup yellow onions, chopped
1 Tsp. ground cumin
8 oz. feta cheese, crumbled
4 Tbsp. Udo's Oil 1.
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Rinse the spinach leaves but do not pat dry. Steam the
spinach in a large pot until wilted. Transfer to a medium bowl and let
cool.
On a low heat, cook onions in a pan with a little water for 15-20 minutes
until onions are soft, making sure there is always some water in the pan.
Carve out the inner flesh and seeds of the raw zucchini.
Chop spinach.
Mix onions, cumin, and feta cheese together with the spinach.
Place zucchini on a foil covered cookie tray. Put spinach and feta mix
into each of the zucchini halves. Cover with additional foil and bake
at 375° for 30 minutes.
Remove top foil, and bake for another 10 minutes. Pour Udo's oil over
each stuffed zucchini and serve.
MOM'S AVOCADO FILLED
CHERRY TOMATO HALVES
by Usha Menard
. . . Serves 4
INGREDIENTS:
16 cherry tomatoes, halved and seeded
½ Tsp. salt
Holy Guacamole (see below)
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Holy
Guacamole (for filled cherry tomato halves)
(Makes
approximately 1 1/2 Cups)
2 - 3 ripe
avocados, peeled and pitted
1 small ripe tomato
diced 1 1/2 Tbsp. purple onion,
diced small 1 garlic clove,
minced or crushed
2 Tbsp. Udo's Oil
1/2 Tbsp. fresh limejuice or to taste salt
1 - 2 rings jalapeno or Serrano chili, minced (without seeds)
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Cut avocado into large chunks and place into a medium
bowl. Add remaining ingredients and mix, leaving the mixture slightly
chunky.
With a small spoon fill each of the cherry tomato halves (remember to
remove the seeds) with guacamole. Or, fill an icing utensil with guacamole
and squeeze it into the tomato halves.
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