Recipes of the Week - July 27th

Zucchini Rounds (from: http://www.squidoo.com/ZucchiniCookBook#module12653244 )

1/3 C. packaged biscuit mix

¼ C. grated parmesan cheese

2 eggs, slightly beaten

2 C. shredded ZUCCHINI

Combine all ingredients in mixing bowl. Cook batter as you would pancakes. Serve with butter and syrup.

Recipe-less Uses for Zucchini (from: http://www.squidoo.com/ZucchiniCookBook )

ZUCCHINI can be used in and on lots of familiar dishes (this is to enhance the dish as well as use up the zucchini). Use your imagination and here's a list to get you started:

-Shredded or sliced raw ZUCCHINI in green salads

-Sliced lengthwise into sticks and serve with a dip dips.

-Shredded or chopped in tacos.

-Sliced on top of pizza before cooking.

-Chopped and added to your favorite vegetable soup.

-Slice and serve raw with sliced cheese.

Beet and Onion Salad (from: http://www.justvegetablerecipes.com/printer/print-0147259.html )

1 pound beets

1 bay leaf

1 cup thinly sliced onion

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh oregano

2 tablespoons red wine vinegar

1 tablespoon olive oil

1/2 teaspoon salt

freshly ground black pepper

Leave the root and 1 inch of stem on beets, and scrub with a brush. Steam beets and bay leaf, covered, for 30 minutes or until tender. Discard bay leaf. Drain and rinse beets with cold water. Drain. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices. Combine beets and onion; arrange on a platter.

Combine parsley and next 4 ingredients (parsley through salt); stirring with a whisk. Pour dressing over beet mixture. Sprinkle with pepper if desired.

Beet Chips (from: http://www.justvegetablerecipes.com/printer/print-0129843.html )

6 md Beets (about 3/4 lb)

1/4 c Cornstarch

4 c Safflower or vegetable oil for deep frying

Peel beets. Using a mandoline or other manual slicer, cut beets into paper-thin slices and transfer to a large bowl. Add cornstarch and toss well to coat.

In a 3-quart saucepan heat oil until a deep-fat thermometer registers 350 degrees F. Working in batches of 8 to 10 slices, separating them from one another, fry beets, turning once or twice, until crisp and beginning to shrivel, 30 seconds to 1 minutes, making sure oil returns to 350 degrees F before adding the next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and season with salt. Beet chips may be made up to 12 hours ahead and kept, uncoverd, at room temperature.

Turnips and Cheese

2-3 large turnips, cubed
1 cup grated Swiss cheese
2-3 tablespoons butter
Salt and pepper to taste

Boil turnips in salted water for about 25 minutes, or until just soft and drain.
Mash the turnips as you would potatoes then add the butter, salt, pepper & cheese.
Mix until the cheese starts to melt & serve.

Instead of hashed brown potatoes, why not try turnips!

Hashed Brown Turnips

1-3 turnips, shredded
Butter or oil
1-2 cloves garlic
salt

Heat oil (or melt butter) in skillet over medium-high heat.
Add garlic and cook for 1 minute
Add turnips and flatten in skillet. Let cook until browned, then flip.
Add salt to taste.

Recipes of the Week - July 20th

Sorrel Encrusted Tilapia (from www.recipezaar.com/recipe/print?id=244467 )
Elegant and Healthy. The combination of tangy sorrel and flaky white fish is unmatchable.
by naturefood SERVES 4
4 tilapia fillets
2 cups fresh sorrel leaves
1 small onion (diced)
1/2 teaspoon salt
1/2 teaspoon chili powder
1 tomato (diced)
1 teaspoon olive oil

1. Stir-fry sorrel leaves, onions, tomatoes, salt, and chili powder in olive oil for about 20 minutes, adding water when necessary, till mixture is soft.
2. Let stand until cool enough to blend (about 15 minutes).
3. Put sorrel mixture in food processor and blend till smooth.
4. Dip tilapia filets in sorrel mixture and lay on baking sheet.
5. Bake for 25 minutes at 350 degrees.
6. Garnish with cilantro and lemon slices.
7. Serve with brown rice or whole barley.

Summer Squash Gratin Recipe (from www.101cookbooks.com/archives/summer-squash-gratin-recipe.html )
Be sure to slice your potatoes as thin as possible. They get all melty and creamy. Slice them too thick and you'll have trouble cooking them through because the zucchini cooks up more quickly. I use a box grater to shred the cheese here (as opposed to a micro-plane) - you get heartier, less whispy pieces of cheese which is what you want here. I'd also strongly recommend homemade bread crumbs here (see asterisk below).
zest of one lemon
1 1/2 pounds summer squash or zucchini, cut into
1/6th-inch slices
1/2 teaspoon fine grain sea salt

1/4 cup fresh oregano leaves
1/4 cup fresh Italian parsley
1 large garlic clove, chopped
1/4 teaspoon fine grain sea salt
pinch of red pepper flakes
1/2 cup extra-virgin olive oil

1/4 cup unsalted butter
2 cups fresh (whole wheat) bread crumbs*
1/2 pound potatoes, sliced transparently thin
3/4 cup grated Gruyere cheese, grated on a box grater (or
feta might be good!)
Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.

Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.

Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce. Serves about 8 as a side.
*To make breadcrumbs cut the crust off 2-3 day old artisan bread. Tear into pieces the size of your thumb, and give a quick whirl in the food processor. I don't like my breadcrumbs too fine - and tend to leave the pieces on the large size - more like little pebbles than grains of sand.

Baby Celery and Shitake Mushroom Salad with Lemon and Parmigiano-Reggiano from: http://www.sippitysup.com/babycelerysaladblog

Serves 4

1 bunch of baby celery, roots removed with stems left in tact
1/2 lb baby shitake mushrooms, cleaned and halved (or left whole depending on size).
2 tablespoons fresh squeezed lemon juice
6 tablespoons very good olive oil
salt
Parmigiano-Reggiano
lemon wedges & a few minced mild flavored herbs as garnish (optional)

1. Divide the baby celery into 4 equal portions and lay them across individual salad plates.
2. Add the lemon juice and olive oil with a pinch of salt into a small bow. It is important to use the very best olive oil as every ingredient is key and cannot hide in this simple salad. Whisk the dressing together until well combined.
3. Toss a few mushrooms onto each plate and drizzle everything with the lemon dressing.
4. Serve with plenty of shaved or grated Parmigiano-Reggiano, lemon wedges and a very light sprinkling of mild herbs (optional)

NOTE: The celery and mushrooms can be cleaned and prepped the day before. Store them seperately in barely dampened paper towels and sealed into a plastic bag.

Recipes of the Week - July 13

Grilled Romaine Farmer Rich & I just love this Grilled Romaine recipe!

Slice a head of romaine in half – we save ½ for salad during the week and the other half we grill up. The half we grill is cut in ½ again. Rub each cut side of the lettuce with a thin layer of olive oil, salt & pepper.
Place on grill and watch for a few grill marks - this should take maybe 3-5 minutes. You want the lettuce to get a few grill marks but not burned. Grilling brings out the best flavor in the lettuce.

Some different toppings may include: sliced onions, sliced cucumbers, feta cheese and you may drizzle with your favorite salad dressing, but we just like it right off the grill!.

Baked Fish in Zucchini Nests f/: http://recipes.epicurean.com/recipe/22687/baked-fish-in-zucchini-nests.html
1/2 Pound Alaska cod, pollock or rockfish, thawed if necessary
Salt and pepper
2 Cups shredded zucchini
3 Tablespoons grated Parmesan cheese, divided
2 Tablespoons fine dry bread crumbs
1 Tablespoon each: finely chopped parsley and green onion
1/4 Teaspoon basil, crushed
2 Tablespoons dry white wine

Cut cod into 2 serving-sized pieces;season with salt and pepper. Place in individual baking dishes, folding fish in necessary.
Combine zucchini, 2 T. parmesan cheese, bread crumbs, parsely, green onion and basil; salt and pepper to taste. Arrange zucchini mixture around fish to form a nest. Sprinkle with wine. Sprinkle fish with remaining parmesan cheese.

Bake at 450* allowing 10 minutes cooking time per inch thickness of fish measured after folding or until fish flakes when tested with a fork. Make 2 serving.

Vegetable-Filled Shells with Creamy Herb Sauce (from: http://recipes.epicurean.com/recipe/13354/vegetable-filled-shells-with-creamy-herb-sauce.html )

18 large Seashell shaped pasta
Vegetable filling:

8 oz. zucchini, shredded
2 T. butter
2 cups chopped (1/4 " pieces)broccoli
1 c. chopped mushrooms
1/2 cup diced carrot
1/4 cup chopped scallions
salt and freshly ground black pepper
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 egg, beaten
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese

1-2 cup recipe Creamy Herb Sauce:
1 1/2 c. heavy cream
4 T. sweet butter
1/2 t. salt
1/8 t. grated nutmeg
pinch cayenne
1/4 cup grated Parmesan cheese
1 c. finely chopped mixed fresh herbs (our favorite combination-basil, mint, watercress, Italian parsley and chives)

Toss the zucchini with the salt; transfer to a colander set over a bowl. Place a saucer on top of the zucchini and weight with something heavy. Let stand 30 minutes. Rinse with cool water, drain and squeeze dry. Blot with paper towels to remove excess moisture.
-Cook the pasta shells in plenty of boiling salted water until barely cooked, about seven minutes. Transfer with a slotted spoon to a bowl of cool water and let stand until ready to use.
-Melt the butter in a medium skillet; add the zucchini, broccoli, mushrooms, carrot and scallions; saute until vegetables are crisp-tender, about 5 minutes. Season with salt and pepper. In a large bowl, combine the ricotta, 1 cup of the mozzarella, egg, basil, and parmesan cheese; add the vegetables; stir to blend.
Heat oven to 350*F. Lightly butter a 9X13-inch baking dish. Drain the shells; carefully invert on paper towels to blot dry. Fill the shells with the stuffing mixture, distributing evenly. Arrange in the prepared baking dish.

-Cover with foil and bake 30 minutes. Uncover and sprinkle each shell with some of the remaining mozzarella. -Bake, uncovered, 15 minutes, or until cheese is browned and bubbly.

Prepare the Creamy Herb sauce while the shells are baking the final 15 minutes or so.
Combine the cream, butter salt, nutmeg and cayenne in a heavy saucepan and simmer for 15 minutes, or until sauce is slightly reduced and thickened.
Whisk in Parmesan and fresh herbs and simmer for another 5 minutes. Taste and correct seasoning.
Serve the stuffed shells with some of the Creamy Herb Sauce spooned over each serving.
Serves 6 generously Prep:10 min Drain:30 minutes Bake:45 minutes You can vary the vegetables used according to your taste. Enjoy.

Zucchini Dip (from: http://recipes.epicurean.com/recipe/16163/zesty-italian-zucchini-dip.html )
3 c Zucchini; Shredded
2 ea Eggs; Large
1/4 c Parmesan Cheese; Grated
2 ts Dried Parsley; Crushed
1/2 ts Oregano; Dried
2 tb Fresh Parsley; Minced, OR
1 c Cream Cheese; Softened
1/4 c Romano Cheese; Grated
1/2 c Yellow Onion
1/2 ts Salt
2 tb Milk

Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all the other ingredients, including the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350 degrees F. for 20 minutes, or until heated through and bubbly. Pour into a chafing dish and serve hot. Makes about 5 cups of dip.

** More Zucchini recipes online: http://zucchini-recipes.epicurean.com/asc_results.jsp?ingredients=Zucchini

Recipes of the Week - July 6th

Scalloped Kohlrabi (from: http://www.cookitsimply.com/recipe-0010-03022g.html )

6 oz onion, skinned and thinly sliced
3 Tbsp butter
2 lb kohlrabi
fl oz milk
salt and freshly ground pepper
chopped fresh parsley to garnish

Soften the onion in 1 oz butter in a covered pan.
Thickly peel the kohlrabi to remove all the woody outer layer. Slice thinly and layer with the onions and seasoning in a 3 pint lightly buttered shallow ovenproof dish, topping with a neat layer of kohlrabi.
Pour over the milk and dot with remaining butter. Place on a baking tray and cook in the oven at 400°F for about 1 1/2 hours, until tender. Garnish with chopped parsley for serving.

Kohlrabi with White Sauce from: http://allrecipes.com/Recipe/Kohlrabi-with-White-Sauce/Detail.aspx

4 kohlrabi bulbs, peeled and cubed
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
3 tablespoons cream
1 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons white pepper
1/2 bunch fresh parsley, chopped

Place the kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup of cooking water. Place kohlrabi in a bowl, and cover.
Place the butter into the same saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk and reserved cooking water from the kohlrabi into the flour mixture, stirring until thick and smooth. Stir in the cream, 1 teaspoon salt, nutmeg, white pepper, and parsley until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in the kohlrabi, tossing to coat evenly with sauce.

**More Kohlrabi Recipes:
http://www.cookitsimply.com/category-0020-02j71.html
http://simplyrecipes.com/recipes/kohlrabi/
http://www.bigoven.com/private/searchrecipes.aspx?tc=kohlrabi

Salad of Fresh Fava Beans with Pecorino Romano Cheese

2 lb Fresh Fava Beans (to yield about 8 oz. shelled)
2 Shallots, peeled & finely chopped
Salt and Fresh Ground Pepper
Juice of 1 lemon
10 tb Olive Oil (extra virgin)
1 Head baby lettuce (such as Boston Bibb), washed & dried
1 bn Watercress, washed & dried
6 oz Pecorino Romano Cheese, cut in 1" cubes

Bring water to boil in a saucepan. Add the Shelled fava beans and simmer for 1 to 2 minutes. Drain and, when cool enough to handle, pinch off and discard the outer skin from each bean.
Place the shallots in a small bowl, add salt and pepper and stir in the lemon juice to dissolve the salt. Slowly whisk in the olive oil.
Line a platter or 4 salad plates with lettuce. Arrange watercress and fava beans atop the lettuce. Drizzle on vinaigrette and the cubes of pecorino over all.

** More Fava Bean Recipes:
http://www.seasonalchef.com/recipe0506b.htm
http://www.parkinsons-information-exchange-network-online.com/archive/100.html