Archive for Recipes

MARINATED ZUCCHINI WITH HAZELNUTS AND RICOTTA

How’s this for something different? This recipe is great way to use summer zucchini in a very interesting way! ENJOY!

ingredientsdownload.jpg

3 medium summer squash or zucchini (or pattypan squash!), cut in half lengthwise

1½ tsp. kosher salt, plus more

¼ cup blanched hazelnuts

6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

1 small bunch mint, divided

1 small garlic clove, finely grated

2 Tbsp. white wine vinegar

¾ tsp. sugar

½ tsp. crushed red pepper flakes

Freshly ground black pepper

½ lemon

½ cup fresh ricotta

Flaky sea salt

directions

Preheat oven to 300°. Toss squash and 1½ tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.

Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15–20 minutes. Let cool; crush into large pieces with a measuring cup or glass.

Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.

Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don’t have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.

Cut squash into 2″ pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.

Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.

Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt.

(recipe found on www.bonappetit.com)

 

 

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GRILLED LOW COUNTRY BOIL

Traditionally a low country boil is a Southern stew made with a combination of shrimp, sausage, corn and potatoes. Here is a new take—just grill it! It can’t be easier. This is my new favorite summer recipe–you have to try this!

ingredientsIMG_1844

1 lb tiny new potatoes (for larger ones, cut in half)

3-4 ears of corn, broken in half

1-1 1/2 lb shrimp, cleaned and deveined

4 pork or chicken andouille sausages, sliced

old bay seasoning

1 lemon, quartered

olive oil

white wine

directions

Pre-heat the grill to high.

Using extra heavy aluminum foil, lay four sheets on the counter—about 20-24”. Divide the potatoes, corn, shrimp and sausages in the center of each sheet. Season with Old Bay and drizzle with olive oil. Fold the sides of the foil in, and squeeze ¼ lemon over each portion. Add a splash of white wine. Make a foil packet by pulling over one side, folding the edges to seal. Then fold the remaining two edges. Don’t seal the packet too tightly–you want to leave some room for the steam to expand.

Put foil packets on the grill, close the lid and let them cook for 20 minutes.

Remove from grill and enjoy!

 (This recipe was given to me by my friend, Alyssa.)

 

 

 

 

 

 

 

 

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FRESH CORN SALAD

Here is a simple and delicious Ina Garten recipe!  LOVED it!! I added some chopped avocado to this and it was sublime!

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5 ears of corn, shucked

½ cup small-diced red onion (1 small onion)

3 tablespoons cider vinegar

3 tablespoons good olive oil

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup julienned fresh basil leaves

directions

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

(recipe found on https://www.foodnetwork.com/)

 

 

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GREEK FARRO SALAD

Oh my goodness did I LOVE this salad!!! Packed with vibrant colors and a plethora of nutrition……it is a hit for the summer!!! A must try!

salad ingredients greek-farro-salad-recipe-4-320x180

1 cup dried farro, rinsed

5 cups lightly packed arugula (if it’s not baby arugula, you might want to give it a few chops to break it into smaller pieces)

1 can chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas)

1 large cucumber (about ¾ pound), seeded and chopped (to yield about 1 ½ cups chopped cucumber)

1 cup chopped roasted red bell pepper

20 kalamata olives, sliced into thin rounds (about ½ cup)

1/4  cup feta cheese, crumbled

½ cup chopped flat-leaf parsley

¼ teaspoon salt

dressing ingredients (see note*)

⅓ cup olive oil

2 to 3 tablespoons fresh lemon juice, to taste

2 teaspoons honey or maple syrup

2 garlic cloves, pressed

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon red pepper flakes

Freshly ground black pepper, to taste

directions

To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and return the farro to the pot. Stir in ¼ teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.

Meanwhile, in a large serving bowl, combine the arugula, chickpeas, cucumber, peppers, olives and parsley.

In a liquid measuring cup or small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified.

Add the warm farro to the serving bowl and drizzle in the remaining dressing. Toss to combine. Add the feta, toss again, and season to taste with additional salt and pepper.

*NOTE: I found that I didn’t need to use all of the dressing. I saved the what remained, and used it on other things!

(recipe found on https://cookieandkate.com/)

 

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WHITE BEAN AND VEGETABLE BOWLS WITH FRIZZLED EGGS

Wonderful dish!!!  I am not an “over-easy” egg fan so I skipped that part and served this, instead, with brown rice. Loved the flavors!  It’s also packed with beautiful nutrition!

ingredients  (serves 4)download

4 teaspoons olive oil, divided

3/4 cup yellow onion, chopped

2 tablespoons sliced garlic

8 ounces cremini mushrooms, quartered

3 cups chopped tomatoes (about 2 large tomatoes)

1 cup unsalted vegetable stock

3/4 teaspoon kosher salt

1 (15-oz.) can unsalted Great Northern beans, rinsed and drained

5 ounces baby spinach

4 large eggs

1 tablespoon cider vinegar

Freshly ground pepper

directions

Heat 1 tablespoon oil in a Dutch oven over medium-high. Add onion and garlic to pan; cook 2 minutes, stirring occasionally. Add mushrooms to pan; cook 5 to 6 minutes or until browned, stirring occasionally. Add tomatoes, stock, salt, and beans to pan, and bring to a boil. Cook 5 minutes or until mixture thickens and about half of the liquid has evaporated, stirring occasionally. Add spinach; cook 2 minutes or until wilted, stirring occasionally. Remove from heat; cover and keep warm.

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high. Gently break eggs into pan; cook 3 minutes or until whites are set and yolks are still runny. Divide bean mixture among 4 shallow bowls. Top each serving with 1 egg; drizzle with vinegar, and sprinkle with pepper.

(recipe found on https://www.cookinglight.com/)

 

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