SPINACH AND FETA STUFFED ZUCCHINI
by Usha Menard . . . Serves 4
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)
Holy Guacamole (for filled cherry tomato halves)
2 - 3 ripe avocados, peeled and pitted(Makes approximately 1 1/2 Cups)
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)
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.
