Roasted Patty Pan Squash & Herb Chickpeas

Adapted from Chocolate and Zucchini

Ingredients:

2 cups canned chickpeas
750 g or 1 2/3 lbs of Patty Pan Squash
Olive Oil
Salt
Cilantro
Fresh Mint
1 Lemon
Black Pepper
Optional:
Chili Pepper

Directions: 

Drain and rinse the chickpeas, then set aside in a bowl.

Preheat the oven to 200°Celcius (400°F).

Cut the stems and roots off of your Patty Pan Squash and cut each of them into 8 sections.

Spread them out into a baking dish and drizzle with olive oil. Sprinkle some salt, then toss them to coat the squash pieces. Roast for 30 minutes or until golden brown.

Let cool.

While the squash is roasting, juice and peel your lemon. Then combine the lemon juice, strips of lemon peel, black pepper, chili pepper, cilantro, mint, and a drizzle of olive oil into a blender. Pulse until fairly smooth. (You can also set aside some of the cilantro and mint to dice by hand and sprinkle on top as garnish)

Add the dressing to the chickpeas, mix well, and let them chill in the fridge until your squash is cool.

Once the squash is cool enough to eat, arrange the pieces on plates and top with the chickpeas. If you set aside some herbs for garnish, sprinkle them on and eat!

Greek Yoghurt Caesar Dressing

Adapted from  Yummly
 
Ingredients:

Salt
3 garlic cloves, crushed
1/2 tsp mustard powder
1 lemon, zest and juice
3 Tbsp olive oil
2 Tbsp mayonnaise
5 Tbsp Greek yoghurt
2 Tbsp parmesean
Lettuce

Optional:
Chicken breasts, skin-less


Directions:

Crush the garlic cloves with a pinch of salt using the flat of a knife or a garlic press.

Toss into a bowl with the olive oil, lemon juice, lemon zest, and mustard powder. Beat together with a fork.

Add the mayo and yoghurt and most of the parmesan, then mix together well.

Optional: If adding chicken to your salad, use a couple tablespoons of the dressing to rub into the chicken as a marinade and let sit about an hour before grilling it. Once cooked and cooled, slice and add to your salad.

Prepare your lettuce and then toss with the dressing. Sprinkle any remaining parmesean on top and enjoy!

Lemony Popcorn

It's Patio and Pool season, so here's another great treat that's easy to make and only needs six minutes for the popcorn to pop. The lemon flavour is perfect for any mid-afternoon munchies.

You can also try orange zest instead of lemon for a different, slightly sweeter, version.

Adapted from Food.com



Ingredients
3 tbsp unsalted butter
1/4 tsp grated lemon zest
1/4 tsp salt (to taste)
pepper (optional)
fresh parsley (optional)
2 quarts hot popped corn

Directions

Combine the butter, lemon zest, salt, and (optional) pepper and parsley uncovered in a small saucepan and heat until butter is melted.

Place the hot popped corn in a large serving bowl and pour the mixture over top.

Toss popcorn until thoroughly blended and serve immediately.