Fun way to make and serve zucchini.

I have that one on my blog....

made it right after I saw it in the magazine

delicious and pretty!

 
Got any other favorite side dishes? I just picked up a cooking gig for a family and

they are asking for lots of veg options. The last client I had wanted meat, meat, meat so I'm shifting gears completely!

 
Veggies.....veggies.... veggies.....

this is the list of veggies recipes from my blog... maybe you can find a few that call your name, then go to the blog index and click on those

Almond Milk Creamed Spinach
= Asparagus on Asparagus
= Asparagus Bundles with Prosciutto and Parmiggiano
= Asparagus Pesto on Whole Wheat Pasta
= Avocado Three Ways
= Baked Cauli-Rice with Asparagus and Almonds
= Bewitching Farro Salad
= Blasted Broccoli
= Braised Fennel with Saffron and Tomato
= Broccoli and Spinach Puree with Brown Butter
= Broccolini with Lemon and Ginger
= Carrot Mash with Orange and Mint
= Carrot and Sweet Potato Puree
= Cauliflower and Apple Puree
= Cauliflower au Gratin
= Cauliflower and Celeriac Puree
= Cauliflower-Spinach Puree
= Cauliflower Steaks
= Cauliflower Tortillas
= Celery and Apple Salad
= Crispy Cornmeal Sweet Potato Fries
= Feta Cheese-Zucchini Loaf
= Golden Chard Pie
= Gratin of Beefsteak Tomatoes
= Green Beans with Roasted Tomatoes
= Grilled Corn and Tomato Salad with Basil Oil
= Kale Chips
= Kale Pesto
= Kinpira Gobo
= Lemony Asparagus
= Lemony Shredded Brussels Sprouts
= Lemony Zucchini Noodles with Whole-Wheat Spaghetti
= Mandioca Frita (Fried Yucca Root)
= Mogo (Roasted Yucca Root)
= Moroccan Cooked Carrot Salad
= Pan-charred Veggies from Cooking Light
= Poached White Asparagus with Lemon and Pistachios
= Pomegranate Molasses Glazed Carrots
= Potato and Leek Braise
= Potato-Roquefort Cakes with Ripe Pears
= Quick Zucchini Saute with Roasted Peanuts
= Quinoa and Sweet Potato Cakes
= Roasted Butternut Squash with Coconut and Southwest Spices
= Roasted Winter Vegetables with Miso-Lime Dressing
= Sauteed Zucchini with Sundried Tomatoes and Basil
= Silky Cauliflower Puree with Almond Milk
= Silky Rutabaga Puree
= Skinny Eggplant Parmigiana
= Spinach and Chickpea Curry
= Sweet Cabbage Slaw
= Tomato Confit with Arugula and Zucchini
= Torta di Zucchini
= Zucchini and Summer Squash Gratin|
= Zucchini Duo with Yogurt Sauce
= Zucchini Fritters with Feta and Dill
= Zucchini “Hummus”
= Zucchini Pasta with Cilantro-Cashew Pesto
= Zucchisagna (no pasta alternative)
= Vegetable Milhojas

 
RC: Baked Breaded Cauliflower...

Baked Breaded Cauliflower

Recipe By:
Serving Size: 4

Ingredients:

1 head of cauliflower or about 4 cups of cauliflower florets
1 to 2 cups Panko breadcrumbs
1 tablespoon dried oregano
3 large eggs, beaten
1 teaspoon paprika
salt and pepper to taste

Directions:

1. Preheat oven to 425 F degrees. Prepare a baking sheet with parchment paper.

2. If the cauliflower florets are too big, cut them so they are bite size. In a shallow plate beat the eggs and add paprika, salt, pepper and ½ of the oregano. Whisk so that it’s well combined.

3. In another shallow plate combine the breadcrumbs together with the rest of the oregano and additional salt and pepper if required.

4. Dip each cauliflower floret in the egg mixture, making sure it’s fully coated, then in the breadcrumb mixture and place on the prepared baking sheet. Continue until finished with all the florets.

5. Bake for about 30 to 40 minutes or until golden brown.

6. Serve with ranch dressing or your favorite sauce.

Nutritional Information:

Calories: 155 Fat: 4.0g Saturated fat: 1.2g Trans fat: 0.0g Carbohydrates: 21.6g Sugar: 3.3g Sodium: 115mg Fiber: 3.7g Protein: 8.9g Cholesterol: 140mg

 
REC: Balthazar Beet Salad...

Balthazar Beet Salad

Recipe By: Riad Nasr and Lee Hanson
Serving Size: 8

Ingredients:

8 medium beets, (stems and roots trimmed)
5 1/2 cups walnut halves
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
Salt and freshly ground pepper, to taste
1/4 cup olive oil
3 tablespoons corn oil
4 Belgian endive head
1 lemon, juice of
2 pears, ripe
1/4 cup flat-leaf parsley
6 ounces Roquefort cheese, broken into large pi

Directions:

1. ï Preheat the oven to 375∞F.

2. ï Wrap the beets individually in aluminum foil and bake until completely tender, about 1 to 1 1/2 hours.

3. ï Remove from the oven. When cool enough to handle, slip the skins off and cut the beets into 1/2-inch cubes. Reserve.

4. ï While the beets are cooking, toast the walnuts in the same oven on a small baking sheet for 10 minutes. Cool, then chop coarsely. Reserve.

5. ï Prepare the dressing: Whisk together the mustard, vinegar, salt and pepper in a small bowl. Slowly drizzle in the oils, whisking constantly until thickened. Set aside.

6. ï Halve the endive lengthwise. Cut the halves into 1/2-inch pieces crosswise, on the diagonal. Place in a large bowl and drizzle with the lemon juice.

7. ï Peel and quarter the pears; discard the cores. Slice thinly.

8. ï Place the slices in the bowl with the endive and toss gently to coat well with the lemon juice.

9. ï Add the reserved beets and walnuts. Season with salt and pepper. Add the dressing and parsley; toss well.

10. ï Gently fold in the Roquefort cheese. Serve immediately.

 
REC: Eggplant Szechuan...

Braised Eggplant Szechuan

Recipe By: M Chu's Chinese Cooking School
Serving Size: 4

Ingredients:

1 large eggplant
2 tablespoons bean sauce
2 tablespoons hot bean sauce w/ chili
1 teaspoon sugar
1/4 cup vegetable oil
1 tablespoon ginger, minced
4 cloves garlic, minced
1/4 lb. pork, ground (1/2 Cup)

Directions:

Peel eggplant. 2. Cut into 1-1/2 in. slices. Cut each slice into 4 pieces. Cut not quite thru in two places so the eggplant will cook evenly, or use Chinese eggplant and simply cut in 1/2 x 1/2 x 1-1/2 in. pieces. 3. Combine the bean sauce, hot bean sauce with chili, and sugar with 1/4 C cold water. 4. Heat veg oil in a wok or skillet, then add ginger and garlic. Mix a few times. Immediately add pork and stir fry for 2 min. 5. Add eggplant and stir fry until all eggplant is coated with oil, about 4 to 5 min. Add the already mixed sauce and mix well, then add 3 tbl water. Cover, turn the flame down to low, and cook for about 5 min. Serve hot.

Notes:

NOTES : Use Chinese Eggplant.

 
REC: Cucumber, Jicama and Pickled Ginger Salad...

Cucumber, Jícama, and Pickled Ginger Salad

Serving Size: 4

Ingredients:

2 teaspoons white-wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons olive oil
1 seedless cucumber (1 1/4 lb; usually plastic-wrapped), cored and cut into 1/8-inch-thick matchsticks
1/2 lb. jicama, peeled and cut into 1/8-inch-thick matchsticks (2 cups)
2 tablespoons drained bottled pickled ginger, finely chopped

Directions:

Whisk together vinegar, sugar, and salt in a small bowl until sugar is dissolved, then add oil in a slow stream, whisking until emulsified. Toss together cucumber, jicama, ginger, and dressing in a bowl until combined well, then let stand, covered and chilled, 15 minutes.

 
REC: Greek Zucchini Cakes...

Greek Zucchini Cakes

Recipe By: Joanne Lamb Hayes and Lori Stein with Maura Webber
Serving Size: 24

Ingredients:

1 lb. zucchini, grated
1 teaspoon kosher salt, or 3/4 teaspoon table salt
3/4 cup crumbled feta cheese
1 large egg, lightly beaten
3 green onions, thinly sliced
3 tablespoons all-purpose flour
1/4 cup pine nuts, chopped
1 tablespoon chopped fresh dill, or 1 teaspoon dried
1 1/2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried
1 garlic clove, finely chopped
1/4 teaspoon freshly ground black pepper
Olive oil

Directions:

1. Combine the grated zucchini and kosher salt. Set aside for 5 minutes (no more, or it will be mush). Rinse in cold water and squeeze dry in a kitchen towel or press in a strainer or colander until dry. Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini. Form into 24 small cakes (about 2 tablespoons of mixture for each) and saute in olive oil, turning once, until browned, about 3 minutes on each side. Serve immediately.

 
Rec: Chopped Salad with Salsa Verde Dressing . Would go well with the Black Bean Tart you've made.

Such a pretty salad. Very colorful.

Chopped Salad with Salsa Verde Dressing

Great on its own or served alongside grilled fish, chicken or steak.

Serves 4.

3 tomatillos, husked, quartered
1/3 cup (lightly packed) cilantro
5 tablespoons fresh lime juice
1 teaspoon chopped jalapeño chili
1 garlic clove, peeled
6 tablespoons vegetable oil
1/2 cup finely chopped green onions

2 1/2 cups chopped romaine lettuce
2 cups chopped green cabbage
3/4 cup chopped seeded tomatoes
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels
1 avocado, pitted, peeled, diced
1/4 cup feta cheese, crumbled
Corn tortilla chips (optional)

Puree first 5 ingredients in blender. Pour into medium bowl. Whisk in oil, then green onions. Season with salt and pepper.

Mix all remaining ingredients except chips in bowl. Toss with enough dressing to coat. Serve with chips, if desired.

Source: http://www.epicurious.com/recipes/food/views/5413

Pat’s note: This is great! It’s recommended as a side to the Black Bean Tart with Chili Crust that Traca likes: http://www.epicurious.com/recipes/food/views/11432

 
Rec: Grilled-Pepper Salad with Currants, Capers and Feta

Grilled-Pepper Salad with Currants, Capers and Feta
Serves 4

1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
1 large green bell pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons pine nuts
2 tablespoons dried currants
1 tablespoon drained small capers
2 tablespoons sherry vinegar
1/4 cup chopped parsley
1/2 cup crumbled feta cheese
Salt and freshly ground pepper

1. Light a charcoal grill. Grill the peppers over high heat, turning, until charred all over. Transfer to a large plate and let stand until cool enough to handle. Peel the peppers and discard the charred skins, seeds and stems. Quarter the peppers lengthwise and arrange them on a platter.
2. In a small skillet, heat 2 tablespoons of the olive oil. Add the garlic and pine nuts and cook over moderate heat until golden, about 4 minutes. Stir in the currants and capers. Remove from the heat and stir in the remaining 1/4 cup of the olive oil. Let cool to room temperature. Whisk in the vinegar and stir in the parsley and feta; season with salt and pepper. Pour the dressing over the peppers and serve.

Source: http://www.foodandwine.com/recipes/grilled-pepper-salad-with-currants-capers-and-feta

Pat’s notes: Easy and tasty

http://www.foodandwine.com/recipes/grilled-pepper-salad-with-currants-capers-and-feta

 
some ideas

There was a zucchini and tomato saute posted here (possibly by you!) that was delicious. I used chopped tomatoes rather than cherry tomatoes. I have been sharing recipes at the local farmers' market so have been trying lots of new ones. My favorites using currently available produce include stuffed eggplant, chakchouka, gazpacho, stuffed zucchini, corn soup, and a creamy veggie taco filling of roasted poblanos, corn and zucchini. Other favorites for things available at stores but not at my local market at the moment include kimchi-creamed greens, swiss chard salad with lemon dressing, asparagus pesto, asparagus casserole, caramelized turnips, massaged kale salad, panko roasted asparagus, pickled roasted beets, southern greens, and turnips sauteed with bacon vinaigrette. Happy to share any that sound interesting!

 
Terrific! I'm curious about chakchouka, the creamy taco filling, and the asparagus casserole.

 
here they are; apologies for the pedantic tone, my audience is generally inexperienced

Asparagus Casserole
Adapted for The Recipe Table by Cindy Alexander from a recipe by Patrick and Gina Neely
Serves 2 as a main, 3-4 as a side
4 TB butter divided, can replace with olive oil
1 pound asparagus, cut into 1-inch pieces
4-5 spring onions or 8 scallions, bulb and light green part of stem, sliced thinly
1 clove garlic, minced
½ tsp kosher salt or ¾ tsp table salt
½ tsp freshly ground black pepper
½ cup panko bread crumbs
¾ c grated (microplane) Parmesan or pecorino cheese
1½ cup grated (box grater, large holes) Italian fontina, gruyere, or Swiss cheese
2 eggs
1 cup heavy cream
1 TB minced fresh tarragon, or 2 TB minced fresh dill
Preheat the oven to 350 degrees F. Place a rack near the top of the oven.
Melt 2 TB butter in a sauté pan or skillet, over medium-high heat. Add the asparagus and salt and sauté 5 minutes, stirring occasionally. Add the onions and garlic and sauté until the asparagus is until just tender. Add the black pepper. Stir and pour into a 1½ qt glass or ceramic baking dish or pie plate. Spread evenly and set aside.
In the same sauté pan, over medium heat, melt the remaining butter. Add the panko and stir to combine. Increase the heat to medium-high and toast the panko lightly. Set aside to cool slightly. Mix ½ cup of the parmesan and the fontina. Sprinkle this mixture evenly on top of the asparagus. Add the remaining ¼ cup of the parmesan to the panko.
Whisk the eggs, heavy cream, and tarragon (or dill) until combined. Pour the egg mixture over the asparagus and top with the panko mixture.
Place in the preheated oven, on the high rack, and bake until the casserole is set, about 25 minutes. Let stand at least 5 minutes before cutting.
Notes from Cindy:
If serving as a main course you may want to add about ¾ cup of cooked ham cut into ½ inch cubes or 8 slices of bacon, cooked nearly crisp and crumbled. Add the meat to the asparagus right before pouring it in the casserole dish. Sautéed or roasted mushrooms are another great addition.
If using Fontina cheese, be sure to use Italian, not Dutch – they are not interchangeable.


Chakchouka (Shakshouka) serves 1
Adapted by Cindy Alexander for The Recipe Table
from http://allrecipes.com/recipe/chakchouka-shakshouka
1 TB olive oil
2/3 cup chopped onion
½ cup thinly sliced bell peppers
Minced hot chili pepper, to taste
1 small clove garlic, minced
½ tsp ground cumin
½ tsp paprika or smoked paprika or hot paprika
¼ tsp Aleppo pepper or 1/8 tsp red pepper flakes
¾ tsp kosher salt
Ground black pepper to taste
1¼ cups chopped tomatoes
2 eggs
Heat the olive oil in a skillet over medium heat.
Sauté the onion in the oil until soft and lightly golden. Reduce the heat to low, add the peppers and garlic and cook, stirring frequently until the peppers are soft, about 20minutes.
Increase the heat to medium-high, add the cumin and cook briefly. Add the Aleppo pepper, paprika, salt, black pepper, and tomatoes. Simmer, uncovered, until thick. Taste and adjust seasoning as needed.
Make indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Bake at 350F or cover the skillet and simmer until the eggs reach the desired firmness


Creamy Roasted Poblano, Corn, and Zucchini Tacos
Adapted by Cindy Alexander for The Recipe Table from a recipe at Rickbayless.com Servings: 4servings
2-4 fresh poblano chiles (depending on their size and heat level)
4 TB olive oil, divided
1 pound zucchini or other summer squash, cut into ½ inch cubes
1 cup fresh corn, cut from one large ear
1 large white onion, in ½ inch dice
½ tsp kosher salt
2 garlic cloves, minced
1 tsp minced fresh oregano or ½ tsp dried oregano
¾ cup Mexican crema, (or ½ cup heavy cream plus ¼ cup sour cream)
1 tsp thinly sliced epazote leaves OR 2TB chopped cilantro plus ½ tsp fresh oregano
12 corn tortillas, heated right before serving
¼ cup crumbled queso fresco, or feta cheese
Roast the poblanos directly over a gas flame or charcoal fire, or close under a preheated broiler, turning regularly until blistered and blackened all over. Put the chiles in a bowl, cover with a plastic wrap and set aside. When cool, peel off the charred skin, and pull out the stems and seed pods. Slice the roasted chiles into ¼­inch strips. Taste to determine heat level.
Heat 2 TB of oil over medium­high heat in a large skillet or sauté pan. Add the zucchini and cook, stirring frequently, until well browned. Add the corn continue cooking until it is also lightly browned. Transfer mixture to a bowl and set aside.
Heat the remaining 2 TB of the oil over medium-high in the same skillet. When hot, add the onion and cook, stirring regularly, until it is golden brown, but still a little crunchy. Add the salt, garlic and oregano. After a minute or so, when the garlic is fragrant, add the chile strips and crema, stirring nearly constantly until the crema has thickened enough to coat the chiles.
Add the squash and corn mixture, and the epazote (or cilantro). Reduce the heat to medium and simmer until the squash and corn are heated through. Serve on warm tortillas topped with queso fresco sprinkled over the top.

 
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