Roasted Zucchini

I'm not usually big on roasting my veggies.  I prefer them raw and crunchy.  But I decided to try roasting them one night recently, and wow it turned out well!  Even my husband who kind of grudgingly eats veggies said they were good! 

Directions:
- Slice zucchini into 1/4" wide slices
- Toss in EVOO and a seasoning of your choice
- Heat oven to 400F
- Lay zucchini slices on tin foil
- Bake for about 10 minutes, or until slightly browned

Remove from the oven and enjoy!

Grilled Corn

Being from Iowa, we LOVE corn!  I was so excited to see Hy-Vee carrying it already.  My goal is to get us as dairy-free as possible (or me, really, the kids still need milk) so I decided to try something different.  OMG it was so delicious we all wished I'd bought more corn! 

Ingredients:
- Corn
- extra virgin olive oil
- seasoning of your choice (I used Wildtree's scampi blend)

Directions:
- Husk and wash corn
- Place corn on a plate and lightly drizzle with EVOO. 
- Lightly sprinkle your choice of seasoning on the corn
- Roll the corn around until it's evenly dispersed.
- Grill at about 350-400 for about 10-15 minutes, using a tongs to roll the corn every few minutes so it's evenly cooked.
- Remove from the grill and enjoy!

Asian Turkey Lettuce Wrap/Salad

Now I've done different versions of lettuce wraps.  This one includes green apple, and since I love apples I had to give it a whirl!  I totally forgot to save the big lettuce leaves and chopped all my lettuce (whoops - got on a roll while food prepping!) and ended up eating it on salad.  Even several days later my mom and I ate it heated up and she raved about it! 

Ingredients

Sauce:

• 1½ tsp. hoisin sauce
• 1 tsp. soy sauce
• ½ tsp. sesame oil
• 1 tsp. rice wine vinegar
• Freshly ground black pepper
  

Filling:

• 2 tsp. EVOO
• 1 tsp. minced garlic
• ½ tsp. grated fresh ginger
• 2 green onions, chopped
• 1 lb. ground turkey
• 2 cups diced peppers and grated carrots
  
• ½ green apple, finely chopped

Directions:

• Cook the ground turkey through
• Once cooked, drain and return to the pan. 
• Add the spices and veggies, along with 1/4C water if needed
• Cook until headed through
• Add prepared sauce and warm
• Serve either over a lettuce salad or in large leaves of lettuce

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