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Calabash Cove Vegan stuffed Zucchini, Spinach & Honey Dressing, Crispy Salad

Zucchini

Yield:8 servings

Ingredients

  • 4 zucchini, medium
  • 1 cup red bell pepper, finely chopped
  • 1/2 cup tomatoes, finely chopped
  • 1/2 cup Kalamata olives, finely chopped
  • 3 large garlic cloves, minced
  • 1 tbsp. oregano, dried
  • 1/4 tsp ground black pepper
  • 1/4 cup tofu, crumbled
  • 1/4 cup corn
  • 1/4 cup parsley, finely chopped

?Method

  1. Preheat oven to 350 degrees F. Cut zucchini in half lengthwise and scoop out the middle with a spoon or melon baller. Discard or Set aside.
  2. In a medium bowl, mix to combine bell pepper, tomato, corn, olives, garlic, oregano and black pepper. Fill each zucchini with a mixture distributing evenly. Place in a large baking dish or rimmed baking sheet and bake for 15 minutes. Top with tofu and broil on high for 3 more minutes or until cheese has browned. Remove from the oven, sprinkle with parsley and serve hot or cold.

?Spinach and Honey Vinaigrette

?Yield:12 servings

Ingredients

  • 4 tbsp. white wine vinegar2 tbsp. peeled fresh garlic
  • 8 tbsp. freshly squeezed lemon juice
  • 4 tbsp. chopped lemon zest
  • 4 tbsp. chopped fresh spinach
  • 1/2 tsp. salt
  • ? cup honey
  • 11/2 cups extra-virgin olive oil
  • 2 tsp. Dijon mustard
  • Freshly ground black pepper

Method

To make the dressing: in a small food processor combine all ingredients and blend for 45 seconds to 1 minute until emulsified.

Grilled tomato

Yield:8 Tomato Servings

Ingredients

  • 4 tomatoes
  • 1 tablespoon olive oil(you won’t necessarily use it all)
  • Sea salt for sprinkling

Method

  1. Heat a charcoal or gas grill to medium-high heat (it should be hot enough so you can hold your hand about 1 inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat).
  2. Cut the tomatoes in half crosswise (imagine the tomatoes are globes; cut them along the ?equator?). Lay the tomato halves cut-side-up on a large baking sheet or tray. ????????????????Brush the cut sides with olive oil and sprinkle them with salt.
  3. Lay the tomatoes oiled-side-down on the grill. Close the lid if using a gas grill. ????????????????Cook until grill marks appear on the tomatoes, about 5 minutes.
  4. Brush the other sides with oil and sprinkle them with salt. Turn the tomato halves over, close the lid on a gas grill and cook until grill marks appear on the other side, about 5 more minutes.
  5. Use tongs or a spatula to transfer the tomatoes back to the baking sheet or onto a serving?s platter.

Serve grilled tomatoes hot or at room temperature.

Crispy vegetables salad

Yield:8 Servings

  • 1 medium carrots
  • 1 medium cucumber
  • 1/2 cup snipped fresh dill, loosely packed
  • 1/2 tsp salt
  • 1/4 tsp. freshly ground black pepper
  • Juice of 1 lemon
  • 2 tbsp. extra-virgin olive oil
  1. Peel carrots, and cut them into 3-inch lengths. Using a mandolin or sturdy vegetable peeler, slice carrots, cucumber into thin, translucent strips. Place strips in ice-water bath, and let stand until curly, about 20 minutes. Transfer carrots to a paper towel; blot dry.
  2. Combine carrot, cucumber strips, dill, salt, and pepper in a large bowl. Drizzle lemon juice and olive oil over the salad, and toss to combine and service.

Media Relations

Media enquiries for Calabash Cove Resort & Spa are handled by Katherine Han Public Relations. As a public relations consultant specialising in travel, hospitality and luxury lifestyles, Katherine has worked with some of the best travel public relations agencies in the industry representing an impressive client roster of the most recognised hotels, restaurants, spas, travel outfitters, destinations and industry hospitality leaders in the world. Please contact Katherine on +1 727 543 2944 or katherine@katherinehanpr.com.

Photo credit: Chad Chisholm