Mom, I’m in the Bee again today and guess what? It’s a Paleo recipe!!
3 large zucchini, cut lengthwise into 1/8-inch-thick slices
1 tablespoon olive oil
1/8 teaspoon salt, plus more to taste
Ground black pepper
Cherry almond chicken salad:
3 cups cooked chicken, cut into 1/2-inch cubes
1/2 cup chopped fennel bulb
2 tablespoons finely chopped shallot
1/2 cup diced red onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon poppy seeds
3/4 cup mayonnaise
1 cup pitted dark cherries, chopped
1 cup sliced and toasted almonds
For zucchini: Preheat grill or grill pan to medium.
Brush the slices of zucchini with oil on both sides. Sprinkle the zucchini slices with salt and pepper.
Grill until tender, about 4 minutes per side. Allow to cool completely in the refrigerator.
For chicken salad: In a large bowl, combine the chicken, onions, fennel, shallot, salt and pepper; set aside. In a small bowl, add the lemon juice and poppy seeds to the mayonnaise and stir to incorporate. Then pour the mayonnaise mixture over the chicken mixture and combine the two. Then fold in the cherries gently, followed by the toasted almonds.
To assemble the roll-ups, take a grilled slice of zucchini, and place 2 teaspoons to 1 tablespoon of the chicken salad on its edge. Then roll up the slice tightly around the chicken salad, like a piece of sushi, and fasten the end with a toothpick. You might need two toothpicks per roll-up. Continue this process until you are out of zucchini slices.
Now you can enjoy that abundance of zucchini instead of giving it away to your neighbors. 🙂
This recipe is featured in the Sacramento Bee Taste section today. Wanted to show you what it looks like. We used the ketchup on top of some grass-fed bun less burgers and on these parsnip chips. The ketchup is a flavorful punch of smoky and sweet and can double as a BBQ sauce. I hope you’ll try it in your kitchen! 🙂
1 Tbs molasses
1 Tbs honey
4 yellow tomatoes
1 roma tomato
1/3 cup apple cider vinegar
1 Tbs crushed garlic
1 Tbs olive oil
1.5 Tbs tomato paste
2 chipotle peppers, seeded
1 tsp salt
Heat 1 Tbs olive oil in a skillet and slice the onion. Sauté the onion
and then add the salt when the onion becomes translucent.
When the onion begins to caramelize, add the apple cider vinegar and
cook the onion down until it is brown and fully caramelized.
Peel and slice the peaches and place the fruit in a food processor.
Pulse until the peaches are a thick liquid. Add the molasses and honey
to the mixture and set aside.
When the onion is fully cooked, put it into the food processor with
the crushed garlic, and pulse until it is a paste. Seed and remove the
membrane from the chipotle peppers, and place them into the food
processor with the onion paste. Pulse until well blended. Set this
Core and cut tomatoes into medium sized chunks and place in a saucepot
with the peach pureé. Cook them down with the peach purée until the
tomatoes break down and the mixture starts to thicken. This will take
20-30 minutes. Then add the onion mixture to the saucepot, along with
the tomato paste. Incorporate completely and continue to cook on low
to medium heat until desired thickness is reached (about 10-20 more
Keep in refrigerator for up to a week, or you can freeze for later use.