KetoFLEX 12/3 Kitchen: The Last Hurrah of Summer

As summer winds down, it’s the perfect time to savor the final bursts of flavor from your garden — and the last of the summer sunshine. Late-season tomatoes, zucchini, and basil paired with fresh high polyphenol olive oil and mushrooms offer vibrant nutrients that support brain health — packed with antioxidants, healthy fats, and fiber. Let your end-of-summer meals celebrate the season’s final gifts while nourishing your mind, body, and spirit.

This month’s recipes for our PreCODE and ReCODE members include Hearts of Garden Salad (recipe below), Lemon and Herb Flounder, and Strawberry Sorbet.

Hearts of Garden Salad

Enjoy tomato, zucchini, and basil, a classic summer flavor combination, in this delicious salad. Hearts of palm pasta adds fiber and crunch without the high carbohydrate load and is high in potassium, phosphorus, copper, and zinc. High polyphenol extra virgin olive oil helps make the lycopene bioavailable, and a small amount of Pecorino Romano adds a big punch of flavor.

Yield: Three Servings

Tip: To make a main dish, add your favorite KetoFLEX 12/3 approved protein.

Ingredients:

• 1 tablespoon avocado oil
• 1 onion, thinly sliced
• 2 medium zucchini, sliced into rounds
• 8 ounces mushrooms, sliced
• 2 garlic cloves, minced
• 2 cups cherry tomatoes, halved
• 1 (12) oz package hearts of palm linguini (such as Palmini)
• 4 tablespoons high polyphenol extra virgin olive oil (EVOO)
• 1/4 cup basil, chopped
• 1/4 cup Pecorino Romano cheese, grated (optional)
• Sea salt and freshly ground black pepper to taste

Directions:

1. Add the avocado oil to a pan and heat. 
2. Add the onions and zucchini and sauté 3 or 4 minutes, until the onions are translucent and the zucchini begins to soften slightly. Remove the onions and zucchini from the pan and set aside. 
3. Add the garlic to the pan and stir.
4. Add the mushrooms and saute until they release their juices. 
5. Turn off the heat.
6. Pour off any extra mushroom liquid or save it to flavor other dishes.
7. Add the cherry tomatoes.
8. Add the cooked onions and zucchini.
9. Let the mixture cool.
10. Rinse the pasta, add it to the pan, and stir. Add the EVOO, salt, and pepper.
11. Serve room temperature or cold in a pretty bowl. 
12. Before serving, sprinkle with basil and Pecorino Romano, if desired.