Grilled Zucchini with Mint, Lemon, and Feta

Grilled Zucchini with Mint, Lemon, and Feta | ericajulson.com

Something about the recent time change has me in a GREAT mood.

I mean, a few extra hours of sunlight each day does wonders for this woman 🙂

I’m probably jumping the gun here… it’s only mid-April… but I’m already busting out the grill pan and pretending it’s summer!

And one of my favorite parts about summer, is hot veggies fresh off the grill.

They get that delicious char on them, remain crisp tender, and are SO easy to make.

Grilled Zucchini with Mint, Lemon, and Feta | ericajulson.com

Since grilled veggies have so much flavor on their own, I like to keep it simple.

Just a simple vinaigrette, and maybe a little cheese tossed in there, and you’re good to go.

For this recipe, I’ve tossed my grilled zucchini with lots of lemon, fresh mint, and crumbed feta cheese.

It’s a perfectly balanced bite.

You’ve got the fresh pop of lemon, creamy tangy cheese, and the palate-cleansing fresh mint.

And one of the best parts?

It’s ready in just 20 minutes. Winning.

Grilled Zucchini with Mint, Lemon, and Feta | ericajulson.com

 

Grilled Zucchini with Mint, Lemon, and Feta
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 4
Ingredients
  • 4 medium zucchini, cut on the bias into 1/2 inch thick slices
  • olive oil, for grilling
  • sprinkle of kosher salt & ground black pepper
  • 5 ounces crumbled feta cheese
  • zest of 1 lemon
  • juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons minced fresh mint
Instructions
  1. Preheat a grill or grill pan over high high heat.

  2. Place the sliced zucchini in a medium bowl. Drizzle with olive oil and sprinkle generously with kosher salt and ground black pepper. Toss with your hands until all the zucchini are evenly coated with oil and salt and pepper (make sure you use a generous amount of oil, or else the zucchini will stick to the grill!)

  3. Add half of the zucchini to the grill (you'll probably need a grill basket) or grill pan. Grill for a few minutes on each side, until the zucchini is nicely charred but just tender. Remove to a large bowl & repeat with the second half of the zucchini.

  4. As the zucchini cools, whisk together the lemon zest, lemon juice, extra virgin olive oil, and fresh mint. Pour over the warm zucchini. 

  5. Sprinkle the crumbled feta cheese over the zucchini & toss to combine. Serve warm or at room temperature.

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Three Bean Turkey Chili

Weeknight Turkey Chili-6

I’m a “stand up” chili kind of girl.

I like my chili thick and chunky, so that a fork or spoon stuck in the center would stand upright.

Yeah, Dennison’s was my go-to chili as a kid, so it’s no surprise that I make my homemade chili in a similar fashion.

Three Bean Turkey Chili

Chili can be made with many types of beans.

Pinto beans, kidney beans, black beans, white beans, even garbanzo beans!

Why pick one, when you can have THREE??

Kidney beans are my typical chili staple. I love their large size & creamy texture.

But hey, the more the merrier, right? So for this recipe, I did 1/2 kidney beans, 1/4 black beans, and 1/4 cannellini beans.

I also really prefer my chili with turkey, instead of beef. It has a little bit of a lighter taste, and remains in larger pieces, giving the chili a meatier texture.

I present to you, the ultimate three bean turkey chili.

 Three Bean Turkey Chili

For real though, this chili takes almost no work.

It’s ready in under 45 min from start to finish.

Simply saute an onion, then brown the turkey & spices, add all the canned beans and tomato products, and simmer for just 5 minutes, and you’re done!

And you can’t forget about the toppings.

Extra sharp cheddar cheese, sour cream, cilantro, red or green onion, and a little hot sauce are my faves.

Add a homemade cornbread muffin on the side, and you’re good to go.

Oh, and this recipe makes a HUGE pot fun of chili, so you can freeze the leftovers for a busy weeknight later this month 🙂

Three Bean Turkey Chili

Three Bean Turkey Chili
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Servings: 8
Ingredients
  • 2 tablespoons olive oil
  • 2 large yellow onions, diced
  • 6 cloves garlic, minced
  • 2 lbs lean ground turkey
  • 3 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground paprika
  • 2 tablespoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 15oz cans kidney beans, rinsed and drained
  • 1 15oz can black beans, rinsed and drained
  • 1 15oz can cannellini beans, rinsed and drained
  • 1 15oz cans fire roasted diced tomatoes
  • 2 15oz cans tomato sauce
  • 1 tablespoon tomato paste
Topping Options:
  • sour cream
  • shredded cheddar cheese
  • minced cilantro
  • minced green onion or red onion
  • hot sauce, like Tapatio
Instructions
  1. In a large enameled dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the diced onion, and sauté for about 10 minutes, until softened and just lightly golden.

  2. Next, add the garlic, turkey, cumin, coriander, paprika, chili powder, salt, and pepper to the dutch oven. SautĂ©, breaking up the turkey with a spatula, until the turkey is no longer pink, about 8 minutes. 

  3. Add add three cans of beans, the diced tomatoes, tomato sauce, and tomato paste to the dutch oven. Bring to a simmer, and let cook for about 5 minutes or until heated through.

  4. Spoon the chili into bowls & sprinkle with your desired toppings. Serve with cornbread on the side.

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Creamy Kale and Potato Soup

Creamy Kale and Potato Soup-7

This week’s Imperfect Produce delivery (which I’m obsessed with, by the way) included some lovely curly kale, creamy yellow potatoes, and small yellow onions.

Duh, the first thing that popped into my mind was creamy kale and potato soup!

Creamy Kale and Potato Soup-10

I mean, you can’t really go wrong with tender green kale, creamy potatoes, Italian sausage, and crumbly bacon bits.

This soup is awesome because it uses relatively simple ingredients and doesn’t require a lot of effort.

But it feeds a crowd & everyone loves it.

All you have to do is chop up some bacon, onion, garlic, and kale, and the rest is simply cooking everything in one pot.

Easy peasy.

Creamy Kale and Potato Soup-12

I totally recommend serving this with some Herbed Garlic Bread on the side for soaking up that luscious broth.

Creamy Kale & Potato Soup
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
Servings: 6
Ingredients
  • 4 slices bacon, diced
  • 19 oz uncooked mild or spicy Italian sausage links, casings removed
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 3 heaping cups diced yellow potatoes (unpeeled)
  • 6 cups chicken stock
  • 3 cups (very tightly packed) roughly chopped curly kale leaves (stems removed)
  • 1.5 cups half and half
Instructions
  1. Add the diced bacon to a large enameled cast iron dutch oven. Cook over medium-high heat until nice and crispy, about 5 minutes. Remove the bacon from the pan with a slotted spoon and let cool on a paper-towel lined plate.

  2. Next, add the uncooked Italian sausage to the dutch oven. Use a spatula to break up the meat, and let it cook until well browned and broken up into small pieces, about 10 minutes. Use a slotted spoon to remove the sausage to a bowl, and set aside for later.

  3. Add the diced onion to the dutch oven, and let cook in the bacon/sausage fat until softened and just lightly golden, about 8 minutes. 

  4. Add the garlic, salt, pepper, and oregano to the dutch oven and let cook for a minute or so until fragrant. 

  5. Add the potatoes to the dutch oven and toss to combine with the onions and spices. Pour the chicken broth into the pot, increase the heat to high, and bring to a boil. Reduce the heat to a simmer & let cook for about 15 minutes, until the potatoes are tender. 

  6. Once the potatoes are tender, stir the kale into the soup along with the reserved sausage. Let cook for just a few minutes, until the kale is tender. 

  7. Add the half and half to the pot and bring to a simmer.

  8. Turn off the heat and ladle the soup into serving bowls. Sprinkle with the crispy bacon bits and season each bowl with a sprinkle of salt & freshly ground black pepper. Enjoy!

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