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.
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
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.
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:
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
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)
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.
-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.
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
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
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