Coconut Salads and Side Dish Recipes

Coconut Oil Fried Zucchini Fries

photo by recipe author

Servings: 1-2
Preparation Time: 15 minutes

1 medium zucchini
1/2 cup milk
2 tablespoons coconut flour
2 tablespoons corn meal
1 tablespoon arrowroot powder
1 teaspoon salt
1/4 teaspoon black pepper
coconut oil (to cover pan to 1/4 inch deep)

Julienne the zucchini. Place milk in a small bowl. In another small bowl mix coconut flour, corn meal, arrowroot powder, salt and black pepper.

In a medium cast iron pan heat coconut oil on medium high.

Dip julienned zucchini a few pieces at a time into milk and then roll in the flours, coating thoroughly. Gently place battered zucchini in the pan with hot oil and brown on all sides. Remove from pan and allow to cool. Best served warm.

Jacquelyn from Dexter, OR won $50 for this recipe and photo! Submit your recipes here!

Italian Garlic Green Beans with Coconut Oil

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

1/4 cup balsamic vinegar
1 teaspoon raw honey
2 tablespoons coconut oil
1 pound green beans, trimmed
1 garlic clove, minced
1/4 cup onion, diced
1/2 teaspoon salt

In a small bowl, whisk together balsamic vinegar and honey.

In a large skillet, heat coconut oil. Add in beans, garlic and onion. Sprinkle with salt. Cook for about 10 minutes or until beans are just slightly soft.

Pour honey sauce over beans and let simmer for about 6-8 minutes until just slightly reduced.

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

Hawaiian Breakfast Hash

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

4 slices uncured turkey bacon
2 large sweet potatoes, peeled and diced
1 tablespoon coconut oil
2 cups pineapple, diced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon

In a large skillet, cook turkey bacon on both sides for about 5-8 minutes each or until crispy and cooked through. Remove bacon from skillet and place on a plate lined with a paper towel to absorb any excess grease. Add diced potatoes to skillet with coconut oil. Saute about 15 minutes, stirring frequently. Add in pineapple, salt, pepper, chili powder, paprika and cinnamon. Break bacon into pieces and add to skillet. Saute for about 5-8 minutes or until potatoes are slightly crispy. Serve.

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

Asparagus Hash

photo by recipe author

Servings: 2
Preparation Time: 20 minutes

1 tablespoon coconut oil
1 cup potatoes, diced
1 cup vegetables, diced (zucchini, turnips, etc.)
1/2 cup asparagus, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano

In a large skillet, melt coconut oil. Add in potatoes, vegetables and asparagus. Sprinkle with salt, pepper, rosemary and oregano. Sauté for about 15 minutes or until vegetables are soft.

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

Veggie Tot Patties

photo by recipe author

Servings: 4
Preparation Time: 25 minutes

1 cup broccoli florets, finely chopped
1 cup zucchini, finely shredded
1 cup yellow squash, finely shredded
1 cup cauliflower florets, finely chopped
1 large potato, peeled and finely shredded
1 teaspoon garlic, minced
1 egg
1/3 cup almond flour*
1/4 cup arrowroot starch
2 tablespoons coconut flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dill weed
2 tablespoon coconut oil for frying

Almond Flour:

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

In a large bowl, combine broccoli florets, zucchini, squash, cauliflower, potato, garlic, egg, flour, salt, pepper and dill. Blend together using a fork.

In a large skillet, heat coconut oil over medium heat.

Form vegetable mixture into little patties and pan fry for about 6-8 minutes on each side or until crispy.

Place cooked patties on a plate lined with a paper towel to drain off any excess oil. Serve with guacamole and sour cream or mayo, if desired.

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

Blooming Onion

photo by recipe author

Servings: 1
Preparation Time: 5 minutes

1 red onion
1 tablespoon balsamic vinegar
1 teaspoon coconut oil, melted
pinch salt
pinch pepper
pinch rosemary

Cut an onion five times down the middle until you get 1 inch from the bottom of the onion then splash on the balsamic vinegar, coconut oil, salt, pepper and rosemary.

Broil in the oven at 400° F for 15-20 minutes. Serve hot.

Note: Some ovens have broil settings which are adjustable, however if your oven has a predetermined broil temperature then you may place your pan with the onion on the middle rack and monitor carefully until done. (Onion should be soft and translucent but not mushy.)

Emerald from Uki won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Grass-fed Sweet and Sour Meatballs

photo by recipe author

Servings: 8
Preparation Time: 1 hour 20 minutes

Meatballs:

3 pounds Tropical Traditions grass-fed ground meat (beef, bison)
3/4 cup coconut pulp (leftover from making homemade coconut milk*)
1 large organic carrot, finely shredded (about 1/3 cup)
1 large organic egg
1 tablespoon Vital Proteins Beef Gelatin
3 cloves garlic, pressed
1/2 small onion, very finely minced
1 teaspoon Himalayan Pink Salt

For frying meatballs:

3 tablespoons Tropical Traditions Palm Shortening
3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil

Sauce:

1 cup very finely chopped pineapple
1 cup filtered water
1/4 cup Tropical Traditions Raw Honey
4 tablespoons Yellow Barn Passata Tomato Puree
2 cloves garlic, pressed
1/4 cup apple cider vinegar
1 teaspoon powdered ginger
2 tablespoon Vital Proteins Beef Gelatin, dissolved in 12 ounces cold water

Mix all meatball ingredients together in a large bowl with your hands. Form into golfball sized balls. Heat 3 medium pans on medium heat with 1 tablespoons cconut oil and 1 tablespoon palm shortening in each pan. Place 4-6 meatballs in each pan and fry till golden brown, flipping once. Finish cooking meatballs in batches until all are done. Place meatballs in crock or pot once finished cooking.

In a small saucepan combine all sauce ingredients and cook down until it forms a thickened sauce, about 10-15 minutes. Pour over meatballs. Add extra chopped pineapple or chopped green onions, if desired. Cook meatballs in sauce on low for 1 hour.

Serve.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!