Zucchini Noodles with Avocado Pesto & Shrimp

4 servings

 

Ingredients:

  • 5-6 medium zucchini (2¼-2½ pounds total), trimmed

  • ¾ teaspoon salt, divided

  • 1 ripe avocado

  • 1 cup packed fresh basil leaves

  • ¼ cup unsalted shelled pistachios

  • 2 tablespoons lemon juice

  • ¼ teaspoon ground pepper

  • ¼ cup extra-virgin olive oil plus 2 tablespoons, divided

  • 3 cloves garlic, minced

  • 1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired

  • 1-2 teaspoons Old Bay seasoning

 

Preparation:

Prep

35 m

Ready In

35 m

Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with ½ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water. Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt in a food processor. Pulse until finely chopped. Add ¼ cup oil and process until smooth. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl. Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.

Nutrition information

Serving size: 1¾ cups each

Per serving: 446 calories; 33 g fat(5 g sat); 7 g fiber; 16 g carbohydrates; 26 g protein; 112 mcg folate; 159 mg cholesterol; 7 g sugars; 0 g added sugars; 1,144 IU vitamin A; 55 mg vitamin C; 141 mg calcium; 2 mg iron; 713 mg sodium; 1,271 mg potassium

Nutrition Bonus: Vitamin C (92% daily value), Folate (28% dv), Vitamin A (23% dv)

Carbohydrate Servings: 1

Exchanges: 6 fat, 3 lean protein, 1½ vegetable

Morel Mushroom Vegetable Saute

Total Time: 30 minutes

Number of servings: 3

Ingredients:

  • 10 Morels mushrooms (for best results use firm Morels of Medium size)

  • 1 sweet Bell Pepper

  • 1 small red onion

  • 2 cloves of garlic (or several fresh garlic chives-chopped all the way up the stem)

  • 2 Tablespoons avocado oil oil

  • 1/4 Cup Chicken stock (or vegetable stock)

  • 1 Tablespoon butter

  • 2 Tablespoons Soy sauce

 

Instructions:

Clean Morels by cutting the stem off and the tops in half the long way. Lay the halves out on a paper towel and check the pits carefully for bugs and dirt. Wash under running water and lay out on fresh paper towels. Repeat until the mushrooms are clean. (Alternately, keep the mushrooms dry and pick the dirt and pests out of the mushroom pits)

Chop the pepper, garlic and onion into 1/2 inch pieces.

In a large skillet, over medium heat melt the avocado oil.

Add the chopped vegetables and cook until almost done (about 5 minutes)

Add the morels, either in the halves or chopped smaller as you prefer.

Add the chicken stock and stir a minutes to heat.

Add the butter and soy sauce. Cook until the morels are soft but not completely mushy (about five minutes)

Serve as a side dish or light meal with a loaf of warmed artisan bread and butter!

Meatballs:

  • 2lbs lean ground beef

  • 1lb pork sausage

  • 1 can (5 oz.) evaporated milk

  • 1 ¼ c old fashioned oatmeal

  • 1 ¾ c cooked Red Lake Nation Wild Rice

  • ½ teaspoon black pepper

  • ¾ teaspoon garlic powder

  • 2 teaspoons chili powder

  • 2 teaspoons salt

  • 2 large eggs.

  • ½ c onions, chopped

 

Sauce:

  • 3c ketchup

  • 2c brown sugar

  • 2 teaspoons liquid smoke

  • 1 teaspoon garlic powder

  • 1c diced onions

 

Directions:

1. Mix all meatball ingredients together and shape into 1-inch balls. Place on foil-lined baking sheet in a single layer and refrigerate for 30 minutes.

2. Meanwhile, heat oven to 350°. Combine sauce ingredients and pour over meatballs.

3. Bake 1 hour or until browned and sauce is bubbly. Serve with toothpicks

Submitted by: Polly Rohde, Red Lake Nation Foods

A Recipe from A Taste of Red Lake Cookbook

Wild Rice Appetizer Meatballs

Sautéed Vegetable Panini with Sun-dried Tomato Pesto

Ingredients:

  • 3 bell peppers (red, orange, and yellow)

  • 1 medium onion

  • 8 ounce package sliced mushrooms

  • 2 teaspoons sun-dried tomato pesto

  • Italian bread (2 slices per sandwich)

  • Sliced mozzarella cheese

  • 2 tablespoons olive oil

 

Directions:

Cut peppers and onions into pieces about the same size as the mushrooms. Add olive oil to large saute pan and add peppers, onions and mushrooms to pan and cook until tender.

Preheat the panini griddle and butter one side of both pieces of bread. On the other side spread the sun-dried tomato pesto (approximately a teaspoon per side), add two pieces of mozzarella cheese, a large spoonful of the peppers, onion and mushroom mixture, and two more pieces of mozzarella cheese and the other slice of bread. Place panini on griddle (butter side down) and cook until the cheese is melted and the bread is a nice golden color.

Wild Mushroom Casserole (Morel)

Ingredients:

  • 4 slices French bread (1" thick)

  • 1/2c half-and-half

  • 2 eggs

  • 1/2tsp kosher salt

  • 1/2tsp cracked pepper

  • 1 pound wild mushrooms (morel)

  • 1/2c chopped celery

  • 1/2c diced onion

  • 1/2c diced peppers (mixed green, red, yellow)

  • 1/2c mayonnaise

  • 1 can cream of mushroom soup

 

Directions:

1. Butter and cube bread, place half in the bottom if medium casserole dish.

2. Blend half-and-half with eggs, salt and pepper; pour mixture over cubed bread. Refrigerate one hour.

3. Heat oven to 325°. Add mushrooms, celery, onions, peppers, and mayonnaise in layers over bread cubes.

4. Place remaining cubed bread on top; pour cream of mushroom soup over bread.

5. Cover and bake for 1 hour, removing cover for last 15 minutes.

 

**This recipe was submitted by (then) Superintendent of Red Lake Schools, Brent Gish in A Taste of Red Lake Cookbook.