50 no-cook recipes to cool you down this summer
ByAnna Hartley,
© Cookie and Kate
Anything-Goes Kale Salad with Green Tahini Dressing
Our body can easily get depleted of necessary vitamins and minerals in the summer heat. Get back on the right track with this dense green salad, made with kale, radish, carrot, and leftover cooked grains. A zingy green Tahini dressing ties it all together.
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Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!