Foods We’ve Been Loving, How To Use Up Zucchini, How To Make Sourdough Bread

Let’s get creative in the kitchen this week!

Happy Monday! We have some great content this week, starting today with: a look at some foods we’ve been loving lately, ways to use up zucchini (which, if you are like Diana, you have a lot of right now). We’re including recipes to help you! Plus, Diana shows us how to make sourdough bread!

Stay tuned on Wednesday for our takes on whether or not sunscreen is toxic and why vitamin D supplementation may be something to consider, and a rundown on a favorite herb: basil. Its uses are varied, and it offers up plenty of health benefits. On Friday, we’ll give our weekly recommendations plus a new recipe: Turmeric Breakfast Cookies.

We want to know: What foods have you recently been enjoying? Anything new you have tried? Share in the comments!

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Foods We Have Been Loving Lately

Dr. Weil:

Cucumbers

Cucumbers are at the top of my list, mainly because my garden is overflowing with them right now. This year I planted Japanese slicing cucumbers and pickling cucumbers. I’ve been making pickles by the jarful, and my favorite cucumber salad. For the cucumber salad, slice cucumbers and onion, sprinkle with salt, and let them sit for 45 minutes to release some water. Drain them well, then toss with rice vinegar, a little sugar, water, and thin slices of lemon. Let that sit in the fridge for a few hours so all the flavors come together. It’s crisp, tangy, and refreshing.

Pasta

I always love pasta, but this time of year is perfect for making pesto pasta. I’ve been loving Montova’s organic pasta from Italy; it has that nice firm bite that holds up well to sauce. I’ve got basil growing like crazy in the garden, so I made a walnut pesto (since I didn’t have any pine nuts on hand). It came out delicious, but next time I’m thinking of experimenting with pistachios.

Corn on the Cob

I’ve had great luck finding fresh, delicious corn at the Farmer’s Market in Santa Fe. While this always horrifies some people, I’ve been using the microwave method to cook it with great success. Cook it in the microwave for 3 minutes, husk and all. Then carefully pull off the husk (it’s hot, so watch your fingers), the silk will come right off with it. I like to roll it around in olive oil and sprinkle it with salt and pepper. Simple, fast, and great for a summer meal.

Diana:

Vegan BLT

I loooove a good BLT sandwich with garden-fresh tomatoes and homemade sourdough bread. But finding a plant-based bacon I enjoy hasn’t been easy, and the one I used to rely on was discontinued. However, I just recently found a new plant-based bacon option that I love! It’s from a brand called Unreal Deli, and while all fake meat products are pretty processed, I’m happy with the ingredients. It’s also delicious! I kid you not when I say I’ve been having a BLT every day for lunch this past week.

Baked Feta

I’m not the biggest fan of feta, but then I tried it baked. And now I’m a believer that baked feta makes everything better. Turn your oven to 400°F, drizzle a block of feta with good-quality olive oil, add a variety of other vegetables, and dinner is ready! We like to add baked feta on top of pasta or a whole grain like farro, on a salad, and alongside other roasted vegetables.

Cannellini Beans

I’m always on a quest to eat more beans, but that meant mostly relying on black or pinto beans. While I do love black and pinto beans, lately I’ve been eating cannellini beans and loving them. They have a neutral taste, which works well with a variety of cuisines. They are tender when cooked down and pair well with in-season summer vegetables like tomatoes and zucchini. I like to simmer cannellini beans with tomatoes and then add halloumi on top!

Zucchini: A Low-Calorie, Fiber-Rich Vegetable

Zucchini is a low-calorie, nutrient-dense vegetable that is part of an anti-inflammatory diet lifestyle. A neutral-tasting, versatile vegetable, zucchini can be used in both sweet and savory recipes. Read on for why zucchini is a healthy option, some ways to use it, and four delicious recipes:

• Grilled Zucchini with Lemon & Herbs (free for everyone below!)

• Zucchini Oat Chocolate Chip Muffins

• Veggie Egg Muffins with Zucchini & Herbs

• Mediterranean Stuffed Zucchini Boats

Zucchini Recipe: Grilled Zucchini with Lemon & Herbs

Simple, zesty, and an ideal side when the grill is out.

4 Nutritional Benefits of Zucchini

If you are looking for a vegetable that's both affordable and offers health benefits, zucchini should be on your grocery list. It is: