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

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Prep10 mins
Cook10 mins
Total20 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

  • Preheat a grill or grill pan over high high heat.
  • 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!)
  • 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.
  • As the zucchini cools, whisk together the lemon zest, lemon juice, extra virgin olive oil, and fresh mint. Pour over the warm zucchini. 
  • 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

Three Bean Turkey Chili

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Prep10 mins
Cook25 mins
Total35 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

  • In a large enameled dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the diced onion, and sautĂ© for about 10 minutes, until softened and just lightly golden.
  • 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. 
  • 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.
  • Spoon the chili into bowls & sprinkle with your desired toppings. Serve with cornbread on the side.
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Chard and Veggie Saute

Swiss Chard and Veggie Saute

You know those nights when you’ve gotten to the end of the week and have a bunch of leftover veggies in your fridge?

A couple carrots… some celery and onion, tomatoes, and maybe some fresh herbs?

Most people use ’em up in a simple soup or salad, but I’m here to tell you a secret…

Cheesy Swiss Chard and Veggie Saute

You can cook them up in an easy veggie saute!

Just add beans, greens, olives, and cheese & you’ve got a filling and super healthy dinner.

I know. It sounds a little weird… but trust me…. it’s delicious! And it’s one of those dinners you can feel good about eating. The warm cheesy veggies and creamy beans leave you feeling light, nourished, and full of energy.

Easy Swiss Chard and Veggie Saute

When I make dinners like these, I usually don’t follow a recipe. I just saute up all the veggies in the fridge, add whatever beans, greens, olives, and cheese I have on hand, top with a splash of vinegar or lemon juice and call it a day.

But if you’ve never made a saute like this before, it can help to have a framework. Follow this recipe to get the basic idea down, then customize it yourself next time the mood strikes. It’s also great with feta, goat cheese, or even blue cheese, kidney beans, white beans, or black beans, and any sort of greens- kale or collard greens are delicious too. Have fun with it!

Simple Swiss Chard and Veggie Saute

Chard and Vegetable Saute

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Prep35 mins
Cook25 mins
Total1 hr
Servings: 4

Ingredients 

  • 4 oz white button mushrooms, sliced
  • Several tablespoons extra virgin olive oil or oil of choice
  • Kosher salt and ground black pepper
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 3 stalks celery, diced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 head of garlic, cloves peeled and thinly sliced
  • 1 bunch red chard, stems thinly sliced, leaves roughly chopped
  • 1 15 oz can garbanzo beans, rinsed and drained
  • 1 15 oz can black olives, drained and halved
  • 1 bunch green onions, thinly sliced
  • 1/2 bunch parsley, minced
  • 1 cup halved cherry tomatoes
  • Juice of 1 large lemon
  • 3/4 cup shaved Parmesan cheese
  • 1 cup halved ciliegine, small balls of water packed fresh mozzarella cheese

Instructions

  • Add a drizzle of extra virgin olive oil to a large non-stick saute pan and warm over medium-high heat. Add the sliced mushrooms, season with a sprinkle of kosher salt and pepper, and cook for about five minutes, stirring occasionally, until golden brown. Remove the mushrooms from the skillet and set aside on a plate.
  • Add 2 more tablespoons of olive oil to the skillet and add the onion. Reduce the heat to medium and saute until the onions are soft and just turning golden, about 5 minutes. Add the carrots and celery and saute another 5 minutes until softened.
  • Increase the heat to medium-high and add the bell pepper. Cook for 2-3 minutes until the bell pepper just starts to soften.
  • Reduce the heat back to medium and add the garlic and swiss chard. Cook, stirring to incorporate the greens, for about 1 minute or until the chard has started to wilt. Add the garbanzo beans, olives, green onions, parsley, cherry tomatoes, and reserved mushrooms. Let cook for 1 minute until warmed.
  • Turn off the heat, drizzle the juice of 1 lemon on top, stir in the parmesan and mozzarella cheeses, and season well with kosher salt and ground black pepper. Enjoy right away with a hunk of crusty french bread on the side.
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