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| Zucchini Pancakes with Tzatziki Sauce From San Francisco Chronicle (June 6th, 2007) Pancakes: 3 cups coarsely grated zucchini salt and pepper to taste 2 cups chopped scallions 4 eggs, lightly beaten ½ cup flour 1/3 cup chopped dill 1/3 cup chopped parsley 2 tbsp. chopped tarragon 1/3 cup crumbled feta cheese 2/3 cup chopped walnuts olive oil for cooking Place the zucchini in a colander. Sprinkle with salt and let stand for 30 minutes. Squeeze the zucchini to remove as much liquid as possible. Dry the zucchini by pressing it between several layers of paper towels. In a large bowl, combine the zucchini, scallions, eggs, flour, dill, parsley, tarragon, salt and pepper until evenly blended. Fold in the feta cheese. Fold the walnuts into the zucchini mixture. Preheat oven to 300 degrees to keep pancakes warm as you work. Place a baking sheet in the oven. Add enough oil to the skillet to come to a depth of about 1/8th of an inch and heat the oil over medium-high heat until the surface of the oil shimmers. Working in batches, drop heaping tablespoons of the zucchini mixture into the hot oil, leaving enough room for the pancakes to spread as they cook. Fry until the pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to the baking sheet in the oven and keep warm. Serve immediately with tzatziki sauce Tzatziki Sauce: ½ cup plain yogurt ½ cup sour cream ½ cup grated cucumber, squeezed dry 1 tsp. minced garlic 1 tbsp. olive oil 1 tbsp. minced fresh dill or mint 1 tsp. lemon juice or as needed ½ tsp. grated lemon zest salt and pepper as needed Combine the yogurt, sour cream, cucumber and garlic in food processor and puree until smooth. Transfer to a bowl and fold in the olive oil, mint or dill, lemon zest and juice. Stir until combined and season to taste with salt & pepper. Keep refrigerated until ready to serve. Baked Stuffed Peaches ¾ cup macaroon crumbs 1/3 cup finely ground toasted almonds 8 firm, ripe peaches 3 tbsp. sugar ½ cup Marsala wine Dry the macaroons in a low (200-250) oven. Crush macaroons with rolling pin or food processor to medium consistency, not powdered. Combine the crumbs with the almonds. Skin the peaches, cut in half, and remove the pit. With a grapefruit spoon, remove some of the peach pulp to enlarge the center area. Save the pulp. Add sugar and 1/3 cup of the reserved peach pulp to the crumb and almond mix. Divide filling into each peach half. Reassemble the peaches using toothpicks to keep them together. Place peaches in the bottom of a shallow baking dish and sprinkle lightly with sugar. Pour the wine in the bottom of the dish. Bake at 350 degrees for 15 minutes, until just slightly tender. Cool the peaches, covered, and refrigerate. Serve chilled with wine sauce spooned over the top. Rice with Summer Squash 1 cup chopped carrots ½ cup chopped onion 1 tbsp. olive oil 1 cup vegetable broth 1/3 cup uncooked long grain rice salt and pepper to taste 1 medium sunburst squash, chopped 1 medium zucchini, chopped In a saucepan heat olive oil and cook the carrots and onions until tender. Stir in the broth, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 13 minutes. Stir in the sunburst squash and zucchini. Cover and simmer 6-10 minutes longer or until the rice and vegetables are tender. Spinach Ricotta Pasta 12 oz. penne pasta 2 tbsp. olive oil 4 scallions, thinly sliced 1 tbsp. fresh sage, chopped 1 ½ cups spinach 3/4 cup ricotta cheese ¼ cup parmigiano-reggino cheese salt and pepper to taste Boil water and cook pasta until al dente. Drain the pasta, reserving 1 cup of the pasta water. Meanwhile in a large skillet; heat olive oil, add scallions and cook over high heat until browned. Add spinach in large handfuls and cook until wilted. Add the pasta and ricotta to the skillet and toss. Then add ¾ cup of the reserved liquid, parmigiano-reggino cheese, salt and pepper. Cook over low heat until the sauce is creamy. Add more of the reserved liquid if needed. Kiwi Strawberry Salad 4 cups red leaf lettuce 2 cups strawberries 2 kiwi fruit ¼ cup honey ¼ cup vinegar ¼ cup olive oil ½ tsp. chopped basil Wash, dry and tear lettuce. Wash and hull the strawberries, then quarter. Peel and slice kiwi. Toss the lettuce, strawberries, and kiwi gently in a large bowl. In a small bowl, combine the honey, vinegar, olive oil, and basil. Just before serving, drizzle the dressing over the salad, toss gently to combine. Fennel Pasta 1 lb. fettuccini 1 fennel bulb, sliced 1 small yellow onion, minced 3 cloves garlic, minced ½ cup chopped cherry tomatoes ¼ cup grated parmesan 2 tbsp. olive oil 1 tsp. dry oregano 1 tbsp. chopped fresh basil Boil a large pot of water and cook fettuccini until al dente. Meanwhile in a large pan over medium-high heat, add the olive oil. When heated, add the fennel, onion, garlic, and tomatoes. Continue at that heat for about 1 minute and then turn down to medium. Let cook for 10 minutes, stirring occasionally; then add the basil and oregano. Stir occasionally for the next 2 minutes. Turn the heat down to low and cover to keep warm. When the pasta is ready add it to the vegetable pan. Add the parmesan and stir to combine; serve immediately. Shrimp Lo Mein ½ tbsp. soy sauce 16 oz. large shrimp, peeled and deveined 16 oz. cook spaghetti 1 ½ tbsp. sesame oil, divided 3 cups very thinly sliced yellow onion 5 cups broccoli 2 cups sliced mushrooms 1 tbsp. minced garlic ¾ cup vegetable broth Combine the soy sauce and the shrimp; cover and refrigerate for 30 minutes. Drain through a sieve over a bowl, reserving the soy sauce. Prepare the noodles according to the package direction, omitting the salt and fat. Drain and rinse; drain well. Toss noodles with 1 tsp. sesame oil. Set aside. Heat 2 teaspoons of sesame oil in a large skillet over medium-high heat; add the onion and cook for 3 minutes. Add the broccoli and mushroom and cook for another 3 minutes. Add the garlic and cook for 1 minute, stirring constantly. Remove vegetable mixture from pan. Heat 1 ½ teaspoons sesame oil in pan; add the shrimp and cook for 1 minute. Add the reserved soy sauce, vegetable broth and bring to a boil. Add the noodles and vegetable mixture; toss well to combine. |