Zucchini Boats

• 1 lg or 2 medium zucchini, sliced lengthwise and soft middle scooped out

• 1 lb ground meat of your choice

• 1 box of cherry tomatoes, halved, or one large tomato, diced

• 1-2 small onions, diced

• 1 t oil or butter

• 1 medium kohlrabi, peeled and grated, or 2-3 medium potatoes, grated

• 1 medium or 2 small peppers, diced

• 1 bunch basil, minced

• Salt and pepper to taste

• Shredded cheese (optional)

Preheat oven to 375. Heat oil on large skillet over medium heat. Add onions and peppers, saute  4-5 minutes, then add beef. Cook 2-3 more minutes, then add tomatoes, kohlrabi, basil, and zucchini centers, and cook another 3-4 minutes. Place the zucchini halves on a cookie sheet or casserole dish, spoon the cooked mixture into the zucchini, and sprinkle cheese on top, if desired. Bake for 20-25 minutes, or until zucchini is tender.

Bacon-wrapped mini meatloaves

Prep: 20 min cook: 30 min

• 1 kohlrabi, bulb peeled and grated, stems and leaves chopped

• 1 bunch of green onions, bulbs and greens chopped

• 1 bunch of mixed herbs, leaves stripped off the thyme and oregano stems, leaves chopped.

• 1 lb ground beef

• 1 lb bacon

• 1 t salt

• 1 egg

• Oil for sauteing

Preheat the oven to 400. Saute the onions in coconut oil, olive oil, bacon grease, or whatever fat you like best. Once they are starting to soften, add all parts of the kohlrabi and the herbs. Cook just 2-3 more minutes. Then add these veggies to the ground beef, along with the egg and salt, mixing well (I used my hands, you could use a fork also). Take a regular-sized muffin tin, and place a slice of bacon around the sides of each indentation. Then fill each one with the meat mixture, and cook for 30 minutes. Then take out, and let cool for 5 minutes. Serve plain or with ketchup, bbq sauce, mayo, or whatever your favorite condiments are.