|
| | Watercress, Sautéed
Heat 1 T oil in 12" heavy skillet over medium high heat until it shimmers,
then cook pine nuts with 1/4 tsp salt, stirring, until golden, about 2 min.
Transfer w slotted spoon to small bowl. Add remaining T oil to skillet, then
sauté garlic, coriander, red-pepper flakes, and S&P until spices are fragrant,
about 30 sec. Add watercress and sauté, turning w tongs, until wilted, 3-4 min.
Season and serve sprinkled w pine nuts.
Coriander 0.75 tsp
Garlic 2 cloves, finely chopped
Nuts, Pine 3 T
Pepper Flakes, Red 0.25 tsp
Vegetable Oil 2 T
Watercress 1 lb cut in 2' pieces
Winter Vegetable Fritters
| Prepare vegetables and finely chop. Place with all remaining ingredients except oil in food processor and process for a couple of
seconds just until blended. Add oil to heated skillet or wok. When oil is hot, spoon in 3T of batter to make a pancake about 4 inches
wide. Fry 2-3 min until golden on one side. Turn and cook on other side until crispy and golden. Remove from pan and keep warm.
Repeat until all batter is used. Cut into wedges and serve. |
Zucchini Lasagna--See One-Pot Meals
Zucchini,
Something Special Serves 6
| In buttered 2 qt baking dish, arrange half zucchini around sides and over bottom of dish. Add half of other vegetables and 4 slices of
cheese. Sprinkle w salt and pepper. Dot w half of the butter. Repeat process. Cover tightly w foil. Bake at 375 for 45-60 min or until
tender. Arrange remaining 4 slices over top. Return to oven for 2 min or just until cheese softens. |
| Zucchini | 2 |
| medium, diagonally sliced |
Zucchini--Lemon Infused
Heat grill to high. Mark zucchini and cook half way, 10 min. Place in
aluminum pan. The heat from the zucchini will make them continue to cook. Heat
oil in small saucepan on stove with the lemon zest and garlic until hot; then
take off the stove and let cool five min. Season. Drizzle oil on top. Then place
aluminum pan on grill to finish cooking process. Serve w any type of meat or
fish.
| Garlic 1 T |
| Lemon Zest 2 T |
| Olive Oil 4 oz |
| Salt kosher |
| Zucchini 2 lb, sliced lengthwise |
Zucchini Casserole
Preheat oven to 350. Butter a 2.5 qt. Baking dish. Cut the squash into 1/2-inch slices. Cook in boiling water until tender (5 min). Drain. Puree in food processor. Melt 6 T butter over
medium heat. Add onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together. Mix squash puree, onion mix, cracker crumbs and cheese. Stir in eggs, cream, sugar and seasonings. Blend well. Pour into baking dish. Top w bread crumbs and bake until browned, about 40 min.
|
Zucchini | 2 | lb
(or use summer squash) |
|
|
Garlic | 1 | lg
chopped |
|
|
Onion | 1 | lg
chopped |
|
|
Butter | .25 | lb |
|
Zucchini Muffins
Serves
| Combine all ingredients except vegetable oil. Stir w fork until well blended. Heat 1 tsp oil in each muffin cup. Carefully spoon batter
evenly into cups. Bake at 375 40 min or until golden brown and puffed. |
| Cheese | 3 |
| slices Provolone, grated |
|
Mix Bisquik,
baking powder, Parmesan, garlic salt, pepper. Stir in eggs. Fold in
zucchini and onion. Cook in butter. |
|
Zucchini,
Savory Pudding w Marjoram |
Serves |
4 |
|
Heat oil in
medium pot over med heat. Add onion and cook, covered, stirring
frequently, until soft and translucent, about 12 min. Add garlic and cook
until fragrant, about 45 seconds. Raise the heat, add zucchini and 1 c
water and cook, covered, stirring occasionally, until soft, about 10 min.
Uncover and cook, stirring frequently, until somewhat dry and stiff, about
6 min. Remove from the heat. Mash the zucchini mix into a pulp and season
w s&p. Stir in the marjoram, egg and mascarpone. Preheat the oven to
400. Scrape the mix into a loaf pan or soufflé dish and bake until
lightly browed on top, about 20 min. |
|
Onion |
1 |
|
med Spanish,
chopped |
|
Garlic |
4 |
|
cloves, finely
chopped |
|
Pork |
2.5 |
|
lbs each--two of
them |
|
Cider |
3 |
|
c or cranberry
juice |
|