Fresh zucchini is delicious sliced as rings or spears and baked. Tender but still crisp. Delicious and healthy.
Slice zucchini, sprinkle with salt, toss with oil and balsamic vinegar. Place on raised mat in baking sheet. Sprinkle with onion powder. Bake 20 minutes at 395 and then remove and sprinkle with a few breadcrumbs and a spritz of oil. Bake again for 6 minutes!
Enjoy!! Save leftovers, if there are any, for cold salads.
What’s more delicious then farm fresh spinach sautéed with a hint of balsamic, cream and a light touch of parm? Let’s say it was so good I ate it all and didn’t share (lol).
This variety is white and can be cooked and mashed to eat like a potato, or cooked like any other squash. Enjoy the seeds cooked too!
Take a look at how it looks both whole and when cut.
Airfrying seedless halved pieces adds a potato stick taste and quality to the threads that brown in the center.
So how did we do this?
We cooked seedless halves in the Phillips Avance airfryer at 390F for 15 minutes.
Then spray a little oil and salt and cook at 330F for another 15 minutes.
Cooked looks like this
Notice outside is browned but inside is tender
Scoop and mash it all and it’s delicious just like this! Blown away good,
But adding sour cream and herbs (we used Penzeys Sunny Paris for an onion soup flavor) is amazing too.
Don’t forget to toast the seeds. We airfryer for about 3-4 minutes at 390F until we heard a popping sound.
Have you used your airfryer for Cauliflower? We tried petite whole cauliflower and it was quick, easy and tasty. You can also cut a section from a larger cauliflower for the same results.
Play around with different flavors, or do what we did by coating each cauliflower in lemon olive oil, a teaspoon of mustard, salt and pepper, and smoked paprika. Airfry at 390 degrees for 10 minutes, turning once, then continue airfying at 300 degrees for another 5 minutes or until tender to taste.
Play around and find your perfect temperature and taste – we enjoy it when it’s part crunchy/charred like popcorn and part tender and savory – the best of both worlds.
Fresh cauliflower pulsed or grated into small rice pieces then stir fried is a delicious, low carb / low calorie substitute for rice in your favorite fried rice recipe. To me it tastes just like restaurant fried rice but it’s so good that my family gobbles it up when I cook it.
Watch how we did it, and try it, you’ll enjoy it.
Surprisingly you can bake cucumber and it remains firm with much of it’s moisture. Be sure to cut larger cubes of the cucumber so the texture remains. We made 1/2 dices. If you add salt, do so after cooking to keep cucumbers from releasing too much liquid!
Adjust baking time to thickness of salmon.
Summer flavors blend to make perfect sauces. You can play with any combination. We combined tomato, nuts, extra virgin oil with basil, garlic and cheese! Perfect on pasta or spiraled veggies. Cold or heat. Tastes great as leftovers too or as a dip with crudités.
Switch up the herbs and nuts, have fun with the fresh flavors!
Love summer squash? Try it spiraled and enjoy as a pasta substitute. We boil it for a few minutes, just like you do with pasta.
It’s simple. Spiral or ribbon, boil, drain, squeeze extra water out in a clean towel, them dress with your favorite topping.
Pan frying is another option, as well as microwaving but lately we enjoyed it boiled as described above.
Mix together with spaghetti too for a less filling pasta option.
Perfect garlic scape pesto uses the bud of the garlic plant before it flowers. Easy to make and fresh tasting with no added herbs because the garlic scape is the greens!
1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
¼ cup toasted pine nuts (or any nut)
½ cup extra virgin olive oil
¼ cup Parmesan cheese
Kosher salt and black pepper
lemon juice to taste
Purée in food processor and enjoy on pasta or chips, spiralized veggies
Tangy, crisp, acidic Green Tomatoes become sweeter and mellower when air-fried. Enjoy the traditional flavor of corn meal coating or combine with almond meal as we did here. For a twist, we created a “mock” buttermilk egg dip using fat free Greek yogurt! Karen & Marni show you how they did it with the Philips airfryer.
Ask Karen and she’ll tell you she’s on the “air-fryer diet” – it’s one of her favorite kitchen tools. Of course you can bake this recipe too at 350F on a lightly greased baking sheet for 30 to 45 minutes until tender (but still firm).
Don’t forget a dash of salt on top when hot out of oven, and stay tuned for the Garlicky Basil Aioli topping recipe soon.