1 shredded red cabbage 2 shredded zucchini or carrots
¾ cup mayonnaise 1/3 cup apple cider vinegar
2 tablespoons honey 1 teaspoon caraway seed
¾ teaspoon salt or more to taste
Mix together the cabbage and zucchini or carrots in a large bowl. Mix the mayonnaise, vinegar, honey and caraway seed in a small bowl. Pour the dressing over the cabbage mixture, mix to combine. Stir in the salt to taste and chill until ready to serve.
This recipe was adapted from Farmer John’s Cookbook
July 22 2010 | Recipes | No Comments »
1 Tablespoon olive oil ½ cup thinly sliced onion
1 zucchini, cut into ribbons ¼ teaspoon salt
¼ teaspoons dried thyme four 8 inch flour tortillas
6 oz. sliced mozzarella cheese 1 cup chopped tomato
¼ cup grated Parmesan cheese
Heat the oil in a large non-stick skillet over medium high. Add the onion and cook stirring about 3 minutes or until softened. Add the zucchini, salt and thyme and cook stirring about 2 minutes or just until softened. Remove the mixture from the pan and set aside.
Wipe the pan clean and place back on the burner. Add a tortilla and top with ¼ of the cheese, ¼ of the tomato and top with ¼ of the zucchini mixture sprinkle a tablespoon of Parmesan over the mixture and fold the tortilla in half to close. Press down lightly and cook for 3 minutes or until the cheese is melted and tortilla is lightly browned. Turn the quesadilla over, press lightly and cook another 2 minutes until lightly browned. Repeat with the remaining tortillas and serve.
adapted from a Sacramento Bee food section.
July 22 2010 | Recipes | No Comments »
One unbaked 10 inch tart shell 3 Tablespoons olive oil
3 garlic cloves, peeled and minced 4 medium zucchini or squash
Basil, about 1 cup chopped 3 large eggs
½ cup grated Parmesan cheese Salt and pepper
Trim the ends off the zucchini or squash and cut it into small chunks. Chop the basil leaves. Combine the olive oil and garlic in a heavy saucepan and cook over medium heat for a few seconds. Add the chopped zucchini or squash to the pan and cook for about 10 minutes, stirring occasionally. Add the basil, salt and pepper and about ½ a cup of water. Cover and simmer for 30 minutes over low heat or until the zucchini or squash is very mushy. Set the mixture aside.
Heat the oven to 375 degrees.
Beat the eggs with the Parmesan and add to the zucchini or squash mixture and stir to mix well. Pour the mixture in to the prepared tart shell and bake about 40 minutes or until the filling is slightly puffed and golden. The blade of a knife should come out clean when inserted into the center.
July 22 2010 | Recipes | No Comments »
1 medium zucchini 1 medium summer squash
2 tablespoons chopped basil leaves 1 teaspoon Dijon mustard
Pinch of salt 1 tablespoon balsamic vinegar
2 tablespoons olive oil
Lightly oil the grill and turn on the heat. Cut the zucchini and the squash into ½ inch thick round slices. Thread the slices so they will lie flat on the grill on to skewers. Whisk together the basil, mustard, salt, vinegar and oil and brush on all sides of the vegetables. Place the skewers on the grill and close the lid. Cook the vegetables for about 3 minutes. Turn and repeat until the vegetables are crisp-tender, about 3 minutes more.
This recipe was adapted from The Sacramento Bee food section.
July 22 2010 | Recipes | No Comments »
1 lb. fresh or frozen gnocchi 2 tablespoons butter
1 small onion, chopped 1 lb. zucchini
1 or 2 tomatoes cut into small chunks ½ teaspoon nutmeg
Freshly ground black pepper to taste ½ cup grated Parmesan
½ cup chopped parsley
In a large pan, bring water to boil as directed on the gnocchi package. Cook the gnocchi until they float, 3 to 5 minutes. Drain and set aside.
Cut the zucchini into to thin ribbons, lengthwise with a vegetable peeler or a mandolin. Melt the butter in a large skillet over medium high heat. Cook the butter until it is just beginning to brown, about 2 minutes. Add the onion and zucchini and cook, stirring often, until they softened, about 2 or 3 minutes. Add the tomatoes, salt, nutmeg and pepper to the zucchini mixture and continue cooking stirring often just until the tomatoes start to break down, 1 to 2 minutes. Stir in the Parmesan and the parsley. Stir in the gnocchi and toss the coat. Serve immediately.
This recipe was adapted from EatingWell in Season.
February 22 2010 | Recipes | No Comments »
Next »