The Sexy Forever Recipe Bible (65 page)

2 medium zucchini

2 medium crookneck squash

2 pattypan squash

2 tablespoons olive oil

1 teaspoon dried dill weed

Sea salt and freshly ground black pepper

Juice from 1 lemon

Slice the zucchini in half lengthwise and then chop crosswise, creating half-moon slices. Repeat with the crookneck squash. Quarter the pattypan squash and cut the quarters into half-moon slices as well.

Heat a wok or skillet over high heat. Add the olive oil and squash. Sprinkle with the dill, salt and pepper, and lemon juice. Sauté for 5 to 8 minutes, or until tender.

SERVES 4 TO 6

squashed pattypan squash

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

6 pattypan squash, quartered

3 garlic cloves, smashed

1 tablespoon olive oil

1 tablespoon unsalted butter

Sea salt and freshly ground black pepper

In a small saucepan, combine the squash, garlic, and olive oil. Add ½ cup water and cover. Bring to a boil, then reduce the heat and simmer for 5 to 7 minutes.

Remove from the heat and drain off the water. Remove the garlic and add the butter. Smash with a fork until chunky. Season to taste with salt and pepper.

SERVES 4

candied tomatoes

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

6 ripe large tomatoes

¼ cup olive oil

Sea salt

Preheat the oven to 325°F.

Slice the tomatoes in half crosswise. Place the tomatoes on a baking sheet, cut side up. Pour the oil over the tomatoes. Sprinkle with salt. Bake for about 2 hours, until tomatoes are wrinkled on the outside but still somewhat moist in the center. Serve warm or cool. Store in an airtight container in the refrigerator for up to 1 week.

SERVES 6

stuffed tomatoes

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

12 firm, ripe medium tomatoes

4 tablespoons olive oil, plus more for drizzling

3 medium onions, thinly sliced

6 garlic cloves, finely chopped

8 ounces shiitake mushrooms, chopped

1 pound ground chicken or turkey

1 teaspoon fresh thyme leaves

1 tablespoon chopped fresh tarragon leaves

1 bunch flat-leaf parsley, chopped

½ cup chicken stock or broth, preferably
homemade

2 large eggs, beaten

2 tablespoons freshly grated Parmesan cheese

Sea salt and freshly ground black pepper

Preheat the oven to 350°F.

Slice off the top of each tomato and hollow out the insides with a small spoon. Set aside.

Heat a large saucepan over medium heat. Add the olive oil and onions. Sauté the onions until browned and caramelized, about 10 minutes. Add the garlic and sauté for 1 minute longer. Add the mushrooms and sauté until browned. Add the ground meat, ½ teaspoon of the thyme, the tarragon, and the parsley. Cook 5 to 10 minutes longer, or until the chicken is lightly browned. Then add the chicken stock and cook an additional 5 minutes.