Lemon butter zucchini orzo is creamy, garlicky, packed with zucchini, and finished with fresh herbs and parmesan cheese.  This one skillet dish is perfect for a quick and ridiculously delicious weeknight dinner!

Total Time: 25 minutes

Instructions:

1. Heat a large skillet over medium-high heat.
2. Add the butter and garlic, and cook until the garlic is fragrant, about 1 minute.
3. Stir in the orzo and thyme, and cook until golden and toasted, 2-3 minutes.
4. Stir in the zucchini, cooking another 2-3 minutes.
5. Add 1/2 cup broth and de-glaze the pan.
6. Add the lemon zest and juice, and season with salt and pepper.
7. Slowly continue to pour in the remaining 2 1/2 cups broth and bring to a boil over high heat.
8. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.
9. Stir in the milk, parmesan, and parsley, and cook another few minutes until warmed through.
10. As the orzo thickens up, add additional broth to thin. It should be creamy, but with just a touch of liquid.
11. Divide the orzo among bowls and top with fresh parsley and parmesan cheese.

Enjoy this lemon butter zucchini orzo with sparkling water or a glass of white wine.

Recipe compliments of Home Chef Sarah Biddle and OPL Community Member

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

It’s dessert and vegetables at the same time! This chocolate zucchini cake is moist and delicious and perfect for any occasion.

Serves: 8-12

Instructions:

1. Heat oven to 350 degrees.  Prepare your 9X13 pan by lightly greasing it with butter or spray oil.  Then add about 1/4 cup of flour and gently shake the pan side-to-side to cover the bottom of the pan with a thin layer.  Discard excess flour.
2. Cream butter and sugar together with an electric mixer.
3. Add applesauce, egg, vanilla, almond milk, mixing a little after each addition.  It’s okay if it looks a bit lumpy.
4. In a separate bowl, combine flour, cocoa, baking soda, and salt.
5. Mix dry ingredients into wet ingredients a little at a time.
6. Shred zucchini using a box grater.  If the zucchini releases a lot of water, drain away the excess, but do not press the zucchini to release more. Fold zucchini into the batter.
7. Pour the chocolate zucchini cake mixture into the prepared 9X13 pan. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.

This recipe is contributed by OPL community member Joanna Leigh Henry.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Vintage Homestyle Sweet Corn Pancakes  are adaptable and delicious, and can be modified to fit either a sweet or savory flavor profile.

One summer many years ago, a relative asked if I had ever tried sweet corn pancakes.  I hadn’t, and decided to look for a recipe.  While I found recipes for corn fritters, I didn’t find any recipes for sweet corn pancakes.  So I adapted this recipe from an old cookbook, updating it by using coconut oil, oat flour, brown sugar, and unsweetened almond milk.  It is now one of my favorite corn recipes, with or without my favorite local honey or maple syrup.  These pancakes can also be savory, making them perfect for picnics, hikes, or simply an afternoon treat.

Adapted from The Good Housekeeping Illustrated Cookbook, 1980 Edition by Zoe Coulson.

Makes 12 four-inch pancakes

Instructions:

1. In a large bowl, mix the first 4 ingredients. In a small bowl, beat the egg for 30 seconds, then stir in the almond milk and 2 tablespoons of coconut oil. Add to the flour mixture and stir until the flour is moistened.
2. Heat skillet or griddle over medium-high heat until a drop of water sizzles. Brush lightly with coconut oil.
3. Pour batter by 1/4 cupfuls onto a hot skillet or griddle, making a few pancakes at a time.
4. Cook until bubbles burst and edges look dry, approximately 90 seconds. With a spatula, turn and cook until the underside is golden, about 90 seconds.
5. Place on a heated platter, and keep warm. Brush skillet with more coconut oil, if needed, before starting on the next batch. Serve with butter and maple syrup or honey.

For a savory variation: 

Add 1/4 cup cilantro, basil, or parsley, 1/2 tsp sea salt and coarsely ground black pepper, and 2 scallions, green and white, finely chopped.

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

These balsamic feta watermelon wedges are light and refreshing, and come together in a snap.  They’re perfect for a quick and easy appetizer or afternoon snack.

Inspired by Food and Wine’s watermelon appetizers article

Ingredients:

• Watermelon, cut into triangular wedges
• Feta cheese, crumbled
• Balsamic glaze, or reduced balsamic vinegar

Directions:

1. Cut watermelon into small wedges.  Sprinkle feta cheese on top, then top with balsamic glaze. Serve these Balsamic Feta Watermelon Wedges chilled.
2. If you don’t have balsamic glaze, you can reduce 1 cup of balsamic vinegar and 3 tablespoons of brown sugar in a small saucepan until the mixture is halved, then allow to cool before drizzling on watermelon.  The sauce will thicken considerably after it cools.

Feel free to get creative with this recipe!  You can add fresh basil (or whatever fresh herbs you have on hand).  Swap the feta for goat cheese, or add cucumbers for freshness and extra crunch.  The possibilities are endless!

This recipe is from Home Chef and OPL Community member Kristina Shane.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

This recipe is a twist on a classic!  Eggplant and Zucchini Parmesan may have a slightly different flavor profile, but it’s just as satisfying.  This recipe is a wonderful choice for a family dinner or a larger gathering.  Pair with a side salad for a balanced, veggie-forward meal.

Yields 8 Servings

Adapted from The New Moosewood Cookbook by Mollie Katzen (1977, 1992, 2000)

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit.  Lightly oil two 9×13 baking trays.
2. Cut the eggplant and zucchini diagonally into 1/2-thick slices. Place the almond milk in a shallow bowl. Combine the panko with the dried basil, oregano, and thyme.  
3. Dip each eggplant and zucchini slice into the milk, moisten both sides, and coat them with the panko mixture. Place the prepared slices on the baking trays and bake until tender (about 30 minutes). Remove them from the oven and pile them gently onto one of the baking trays.
4. Without cleaning it, take one of the trays you used to bake the eggplant/zucchini and spoon the tomato sauce onto the bottom. Add a layer of zucchini and eggplant, and cover with more tomato sauce. Spread the grated mozzarella over the sauce, then repeat the layering until you run out of room or ingredients. Generously sprinkle the top with the grated parmesan or Pecorino Romano cheese.
5. Bake uncovered at 375 degrees Fahrenheit for about 40 minutes, until bubbly and the cheese is a light golden brown. Remove the Eggplant and Zucchini Parmesan from the oven and let sit about 10 minutes before serving.

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Take advantage of your farmers market’s offerings with this easy and delicious recipe.  Tomatoes, peas, and feta make a lovely lunch bursting with flavors!  This is a recipe from Greenfeast: Spring, Summer by Nigel Slater.  Serve with an iced tea, lemonade, or white wine.

Serves 2

Instructions:

1. In a small food processor, combine the lemon juice, olive oil, mint leaves, and parsley.  Process until it is a thick dressing.
2. Slice the tomatoes and place on the plate.  Top with pepper and some of the dressing.
3. Clean and cut radishes and spring onions, then add to the plate.
4. Combine the peas, feta cheese, and the rest of the dressing.  Add to the plate and serve.

Get creative with this recipe!  What else can you pair with Tomatoes, Peas, and Feta for a satisfying salad?

Discover more of Nigel Slater’s recipes from Greenfeast: Spring, Summer.  It’s available at BetterWorldBooks and other retailers near you.

This recipe was contributed by OPL Founder & Wayfinder Lorie Buckingham.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

There is nothing like fresh zucchini harvested from your garden. This summer squash is one of the most versatile vegetables to work with in the kitchen. Adding fresh cherry tomatoes into the mix makes for a dream combination.  I call it Zucchini Pasta with Mussels.

We don’t live too far from the Chesapeake Bay and Baltimore Harbor, so we like to incorporate seafood into our weekly meals as much as possible. Opting for shellfish like mussels is one of the most sustainable ways to add healthy proteins and Omega-3s into our diet. Try out this delicious summer meal and feel great knowing that your dinner choice is a sustainable one! 

2 Servings

Directions:

1. Wash and clean mussels, tossing any that don’t close when tapped. Pull off beards and rinse thoroughly. Set aside.
2. Peel off zucchini skin. Continue to use the peeler to shave off  “noodles.” If you have a spiralizer tool, that will also work.
3. Dice onion, then mince garlic and fresh herbs.
4. Melt half of the butter in a medium-sized saute pan. Caramelize onions with a sprinkle of sugar on medium-low heat. Add half of the garlic and half of the fresh herbs. Reduce to a simmer.
5. In a separate medium-sized saute pan, melt the rest of the butter. Add zucchini noodles and tomatoes. 
6. Add a large drizzle of olive oil and balsamic vinegar. Add the rest of the garlic. Generously add salt, pepper, 1 teaspoon of harissa seasoning, and the rest of the fresh herbs. (You can save a small amount for garnishing). Cook over medium heat until zucchini noodles reach desired consistency, 10-15 minutes, stirring frequently. Avoid overcooking which results in mushy noodles.
7. Add white wine, lemon juice,  and capers. Bring to a boil. Add mussels. Place a lid on the pan and steam until all mussels are opened, 5-10 minutes.
8. Mix a generous amount of parmesan cheese into the zucchini pasta. 
9. Plate pasta, and top with mussels. Drizzle mussel broth over the dish. Garnish with remaining herbs. Enjoy! 

This recipe is from Home Chef and OPL Community member Carley Kimball.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

My best friend’s mom would make tabbouleh with mint often in the summertime when tomatoes, cucumbers, parsley, green onions, and mint were fresh from the garden. It is a great side dish with lamb kabobs, flatbread, grilled burgers, potato salad, sweet corn, and watermelon.

Serves 4-6

Instructions:

1. Soak bulgur in one cup of boiling water and let soak for approximately one hour.  
2. Drain well, squeezing out any excess water.
3. In a large salad bowl, combine bulgur with the remaining ingredients; mix well.  
4. Cover and refrigerate for at least three hours or overnight.
5. To serve, garnish the salad with a sprig of fresh mint, greek olives, and pepper rings. Enjoy this Tabbouleh with Mint!

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

This one-pan Caribbean Chicken recipe has it all – salty, sweet, and a bit of heat! Cajun-spiced chicken breasts are simmered in a coconut-ginger-lime sauce, then topped with sweet pineapple salsa. Serve with rice and seasoned black beans for an out-of-this-world weeknight meal.

The best part of this recipe: any leftover coconut pan sauce can be used as a base for a coconut curry noodle dish tomorrow! See notes for a bonus recipe for Coconut Curry Udon Noodles.

Adaptable to be Gluten-free

Serves: 4 

Directions:

1. 1. Slice each chicken breast in half lengthwise if you have not already done so, then season both sides of the cutlets with the Cajun seasoning.  Set aside.
   2. On a separate cutting board, dice pineapple, mango, tomatoes, and jalapeno pepper.  Combine all ingredients in a small bowl, reserving half of the jalapeno pepper.  Squeeze 1 Tbsp of lime juice over the bowl and mix.  Set aside.
   3. Heat 1 Tbsp olive oil in a large skillet with high sides over medium heat.  Place the seasoned chicken in the pan and sear for 3-5 minutes per side, until both sides are golden brown.  Transfer the chicken to a clean plate and allow to rest.
   4. Returning to the skillet, add 1 Tbsp olive oil; once heated, add the onions and saute about 5 minutes until beginning to brown.  Add the garlic, grated ginger, and remaining jalapeno pepper from step 2, and cook for an additional 2 minutes.
   5. Add the chicken stock to the pan, scraping up any browned bits (that’s where all the flavor is!).  Once the stock begins to boil, add the soy sauce and remaining lime juice, and allow the sauce to simmer until thickened, about 10 minutes.  Pour the coconut milk (or coconut cream) into the pan, stirring until fully incorporated.  
   6. Nestle the chicken into the sauce, and allow the chicken to cook for an additional couple of minutes or until the chicken is fully cooked.
   7. Top with the pineapple salsa, and serve with rice, seasoned black beans, and a lime wedge.  Enjoy!

Notes:

1. Slicing the chicken breasts in half lengthwise shortens the overall cooking time of this dish.  You can opt to pound them to a 3/4” thickness instead.  If you are leaving the chicken whole, you will need to increase your cooking time.
2. The sauce for this recipe should be thin like a pan sauce, not thick or heavy like a gravy.  If you want to make it thicker, whisk together a slurry of 1 Tbsp cornstarch with 1 Tbsp cold water, then gradually add this to the sauce.

This recipe is from of Home Chef and OPL Community member Kristina Shane.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

I was recently invited to an amazing Indian dinner by a friend and fellow conservation volunteer at Hollow Oak Land Trust, located in southwestern Pennsylvania.  The dinner ended with a delectable dessert: mango ice cream. Mangoes are a beautifully vibrant orange, rich in beta carotene, vitamins A, C, minerals, and fiber.   

The mango puree used in this recipe is blended with very few ingredients, creating a delicious and refreshing dessert.  Enjoy this easy, creamy, smooth treat as summer’s warm temperatures continue to rise.  

Inspired by my friend Mona

Instructions:

1. In a blender, blend all of the ingredients until smooth and creamy. 
2. Pour into small paper cups and freeze for 6 hours or more.
3. Serve in the paper cup.  For a fancier presentation, tear the paper cup away from the ice cream and place in a bowl.  Then garnish with fresh mangoes and mint. 

Notes: 

• Instead of using disposable paper cups, I used an 8×8 baking pan and froze the mango custard in it overnight. If using this method, I recommend warming your metal ice cream scoop under hot water before scooping the iced custard.  Your wrists will thank you!
• Mango pulp can be found in Indian stores or online.   

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Lemon Brownies