Zucchini Fritters

These zucchini fritters are a versatile option to work into your weekly meal plan. Serve as a vegetarian entree, dinner side dish, or substitute the chili powder with cinnamon and enjoy them for breakfast. They also make the perfect grab and go snack.

This recipe yields 6 fritters

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INGREDIENTS

US Customary

Metric

• 2 zucchinis, grated
• 1/3 cup scallions
• 1/4 cup parsley
• 1 tablespoon fresh dill
• 1 1/2 teaspoons garlic powder
• 1 teaspoon sea salt plus 1 tablespoon for drying zucchini
• 1/4 teaspoon chili powder
• 1 egg
• 1/4 cup amaranth
• Juice of half a lime

• 2 zucchinis, grated
• 40 g scallions
• 30 g parsley
• 1 tablespoon fresh dill
• 1 1/2 teaspoons garlic powder
• 1 teaspoon sea salt plus 1 tablespoon for drying zucchini
• 1/4 teaspoon chili powder
• 1 egg
• 30 g amaranth
• Juice of half a lime

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Directions

1. Grate the zucchinis into a mesh colander and sprinkle with 1 tablespoon of sea salt. Set aside for ten minutes to allow the moisture to seep out of the zucchinis. 

2. While the zucchini is resting, chop scallions, parsley, and dill. Mix them in a bowl. 

3. After ten minutes, use a towel, cheese cloth or nut bag to squeeze all of the excess water out of the zucchinis. 

4. Add the zucchini to the bowl.

5. Next add in garlic powder, sea salt, chili powder, and lime. Mix with a spatula.

6. Add egg and mix.

7. Add amaranth flour and mix.

8. Heat a large skillet over medium high heat with 1 tablespoon of ghee. 

9. Using a spoon, drop 6 spoonfuls of the mixture into the pan and cook 3-5 minutes on each side, frying until golden brown. Serve with our favorite leek créma.

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Tips

**It is very important to squeeze as much water as possible out of the zucchinis so that your mixture is not watery.

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BBQ Sauce

Sweet (thanks to honey and molasses), savory (with the kick of tamari), and smoky (hello paprika and chili powder!). This versatile kid-friendly BBQ Sauce is a scene-stealer. 

This recipe yields 24 ounces of BBQ Sauce.

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INGREDIENTS

US Customary

Metric

• 2-½ cups strained tomatoes (about 24 ounces)
• ¾ cup tomato paste (7 ounces)
• ½ cup apple cider vinegar
• ½ cup honey
• 2 tablespoons molasses
• 2 tablespoons tamari
• 2 tablespoons Primal Kitchen Organic Dijon Mustard
• ¼ teaspoon cinnamon
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 3 teaspoons chili powder
• ¼ teaspoon fresh black pepper
• 2 teaspoons sea salt

• 600 ml strained tomatoes (about 24 ounces)
• 100 g tomato paste (7 ounces)
• 120 ml apple cider vinegar
• 120 ml honey
• 2 tablespoons molasses
• 2 tablespoons tamari
• 2 tablespoons Primal Kitchen Organic Dijon Mustard
• ¼ teaspoon cinnamon
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 3 teaspoons chili powder
• ¼ teaspoon fresh black pepper
• 2 teaspoons sea salt

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Directions

1. Combine all ingredients into a large stock pot over medium-high heat. 

2. When liquid begins to bubble turn down to a simmer and let thicken for approximately 15-20 minutes. 

3. Remove from heat and serve on top of ribs or as a dip for sweet potato fries. 

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Nicaraguan Tacos

These easy-to-make Nicaraguan tacos, or taquitos, are a fabulous flavor combination that feature a satisfying crunch and offer a fun way to mix up your meal plan. 

This recipe yields 8 tacos.

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INGREDIENTS

US Customary

Metric

• For Tacos:
• 1 tablespoon ghee
• 1 leek, 6 inches cut from green stem and chopped
• 2 pounds ground beef
• ½ red bell pepper, chopped
• 2 red tomatoes, chopped
• 1 teaspoon garlic-infused olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon berbere spice
• 8 Siete tortillas
• ½ cup duck fat (or preferred type of animal or vegetable fat for frying)


• For Salad:
• 1 head of romaine lettuce, thinly sliced
• 1 tomato, chopped
• 1 lemon, juiced
• ¼ -½ cup olive oil
• 2 avocados or guacamole

• For Tacos:
• 1 tablespoon ghee
• 1 leek, 15 cm cut from green stem and chopped
• 1 kilogram ground beef
• ½ red bell pepper, chopped
• 2 red tomatoes, chopped
• 1 teaspoon garlic-infused olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon berbere spice
• 8 Siete tortillas
• 64 grams cup duck fat (or preferred type of animal or vegetable fat for frying)


• For Salad:
• 1 head of romaine lettuce, thinly sliced
• 1 tomato, chopped
• 1 lemon, juiced
• 60 -120 ml olive oil
• 2 avocados or guacamole

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Directions

1. Prepare 2 large skillets. Melt ghee in the first skillet over medium heat.

2. Add chopped leek and sauté until pieces soften.

3. Add ground beef, peppers, tomatoes, garlic-infused olive oil, and spices to the meat. 

4. Break down the meat into small pieces as it cooks. Cook for 15 minutes or until done, then cover with a lid and place to the side while you prepare the tortillas.

5. Warm tortillas in a comal or crepe pan for a minute on each side, then place on a kitchen towel and wrap to steam.

6. While the tortillas are warming, heat duck fat in second large skillet.

7. Place a spoonful of meat in each of the tortillas. Roll up each tortilla tightly and secure with a toothpick, if necessary. 

8. Place all of the taquitos into the duck fat, slowly turning them as they fry. 

9. Once the tortillas are crispy all the way around, remove them from the fat and place on a plate with a paper towel to soak up extra grease. 

10. Toss romaine, tomato, lemon juice and olive oil in a bowl. Serve on top of tacos with a dollop of guacamole or avocado.

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 Recipe Tips

**Traditionally, olive oil or avocado oil is used for frying. However, they both have a low smoke point and turn into trans fat if heated too much. Any animal fat or high smoke point oil, like coconut, can be used instead. I chose duck fat and it turned out to be delicious.
**It’s not critical to have two large skillets. Simply remove cooked meat and clean or scrape the bottom of the meat pan to prepare the tortillas.

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