No-Potato Veggie Hash

Servings: 4
Preparation Time: 25 minutes

Ingredients:

• 2 cups green beans, trimmed and cut into about 2-inch pieces
• 1 large zucchini, diced
• 1 large yellow squash, diced
• 1/2 cup onion, diced
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 2 tablespoons coconut oil

Directions:

In a large skillet, heat coconut oil. Add in green beans, zucchini, squash, onion, and seasonings. Stir until combined. Sauté over medium heat for about 15 minutes, stirring occasionally. Serve and enjoy.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit your recipes and photos here!

This is one of our favorites, nourishing and satisfying without being heavy, lots of good protein, loads of veggies, and a perfect way to use that wonderful abundance of summer squash. It’s comforting, delicious, and full of flavor—even picky children have been reported to love it. YUM!

Mexican Beef and Summer Squash

Servings: 8
Preparation Time: 20 minutes preparation, 30 minutes bake time

Ingredients:

• 1 pound grass-fed ground beef or bison
• 1 package organic taco seasoning (or for a change, 1 tablespoon steak seasoning, 1 teaspoon yellow curry powder, salt and pepper to taste)
• 2 cups shredded raw sharp cheddar
• 1/2 cup chopped onion
• 3/4 cup chopped peppers (a mixture of jalapeno, Anaheim, banana and green peppers)
• 2–3 cups summer squash (yellow, scallop (patty pan), zucchini)
• 1 cup plain yogurt
• 2 tablespoons coconut oil
• salt and pepper to taste

Directions:

Preheat a cast-iron skillet to medium-high heat.

Sauté onions and peppers with half the coconut oil and salt and pepper to taste (sauté in a splash of white wine for added flavor) until soft and set aside. Brown ground beef using the rest of the coconut oil until just cooked and tender.

While beef is browning, begin slicing yellow and zucchini squash. Dice squash. Drain any extra fat from beef and add the seasoning.

Grease a 9 x 13-inch glass dish. Place half of the squash, peppers, and onion in dish. Cover with half of the beef mixture and half of the shredded cheese. Spread yogurt over cheese. Add in the rest of the squash, peppers, and onion and cover with the rest of the beef mixture, topping with the rest of the cheese and some fresh cracked pepper.

Bake at 350 degrees for 30 minutes or until the top is starting to brown. If cheese starts to brown too soon, cover with foil. Allow to cool slightly before serving. Enjoy!

Recipe and photo submitted by Lydia, Salem, VA.

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