This recipe comes from a new cookbook called Kitchen Garden Cookbook by Jeanne Kelley. It is a great book as it also talks about how to plant, harvest and grow the vegetables in addition to great recipes! You can use a mixture of green and golden zucchini. I would also think you could easily vary the cheese and the herbs-feta and mint would also be good. I did not have arugula and just left it out.
1/4 cup extra virgin olive oil
2 T. fresh lemon juice
1 clove garlic, pressed or finely chopped
salt and freshly ground pepper
3/4# zucchini, trimmed
1/4 c. flat leaf parsley, chopped
1 c. baby arugula
1 oz. asiago or any other cheese
2 T. almonds, toasted and chopped
In a shallow dish, whisk the olive oil, lemon juice, garlic and 1/4 t. salt, whisk together until salt dissolves. Use a vegetable peeler to make zucchini ribbons-shave long strips from stem to blossom end, continuing until half is shaved and then flip over and shave the other side. Transfer to the bowl with dressing. Add parsley. Season with salt and pepper and toss gently. Add the arugula and toss, garnish with the cheese and almonds and serve.
From the NYTimes in 2008. I was so excited to find five or more colors of cherry tomatoes at Whole Foods. I think cherry tomato plants may be the most rewarding as they start producing early and continue!
1 14 oz. package all butter puff pastry (Dufour is the very best), defrost in refrig. overnight
2 T. unsalted butter
2-3 red onions, halved and thinly sliced
1/4 cup chopped Kalamata olives
1 1/2 pints (about 1#) assorted colors of cherry tomatoes
1 T. fresh thyme leaves, chopped
1/4 cup plus a pinch of sugar
1/2 t. sherry vinegar
salt and pepper to taste
Preheat oven to 425 degrees. Unfold puff pastry and cut into a 10″ round. Chill, covered until ready to use. Melt butter in a large skillet over medium heat, add onions and a pinch of sugar and cook stirring often until golden and caramelized-15-20 minutes. Add 2 T. water and let it cook down, scraping any bits from bottom of pan. Transfer to a bowl.
In a clean ovenproof 9″ skillet, combine 1/4 cup sugar and 3 T. water. Cook over medium heat, swirling pan gently (do not stir)until sugar melts and turns amber-about 5-10 minutes, add vinegar and stir gently. Sprinkle olives over caramel. Scatter tomatoes over olives then sprinkle onions on it. Season with thyme leaves, salt and pepper. Top with puff pastry, tucking the edges in pan. Cut several long vents in top of pastry.
Bake 30 minutes until crust is puffed and golden. Let stand for 5 minutes. Run a knife around the edge of the pan and invert it onto a serving plate. Serve immediately.
My friend Laurie and I had lunch at a delightful restaurant in Denver called the Bottle and the Beast (!!). We shared this among other delicious foods and what I liked was the sheer simplicity.
This is the first of this authors cookbooks I have bought and I am super excited to cook from it I am making the Zucchini. Rice and Filo (I guess the British spell it filo as it is pronounced but I buy it as phyllo in the freezer section-Athens is a good brand) Pie for the second time. It is so easy and delicious and holds up well. I cut any leftovers into squares and eat it for breakfast or lunch.
1# zucchini, coarsely grated
1/2 cup long grain rice-I used jasmine
1/2 medium red onion, finely chopped
2 1/2 oz. hard goat cheese or mature cheddar, grated (I used cheddar)
2 large eggs, lightly beaten
2 T. olive oil
a handful of dill, chopped
a good handful of parsely, chopped ( I use flat leaf)
sea salt and freshly ground black pepper
8 oz. phyllo, defrosted overnight in the refrigerator
5 T. unsalted butter melted or olive oil
Preheat oven to 375 degrees. Mix zucchini, rice, onion, cheese, eggs, olive oil and chopped herbs together in a large bowl. Season with plenty of salt and pepper. Take a sheet of phyllo and brush with melted butter/oil and line a small ovenproof dish, about 6 cup capacity, placing the pastry butter side down. Let any excess hang over the edge or sides. Add another buttered sheet and continue until you have one sheet left. Pour the filling into the phyllo lined dish. Fold the last remaining sheet of phyllo up to cover and then fold the edges in. Brush with butter and bake 45 minutes. Serve hot or warm or I even like it room temp. You could vary the herbs with any of your favorites.
This is a fabulous summer salad. I am not sure where I first saw the recipe but it is absolutely delicious and easy to make!
Gotham Salad (4 servings)
8 cups shredded iceberg lettuce
1 cup diced cooked beets
1 cup diced tomatoes
1 cup hard-boiled eggs
1 cup diced ham
1 cup cooked chopped crisp bacon
1 cup diced poached skinless chicken breast
1 cup diced Gruyere cheese
Toss with Gotham Salad Dressing
Gotham Salad Dressing (4 servings)
1 tbsp diced red onion
2 tbsp diced green bell pepper (seeds removed)
1/4 cup + 1 tbsp chili sauce
2 tbsp sweet pickled relish
1 tsp tarragon vinegar
1/2 tsp grated ginger
1/4 cup mayonnaise
1/2 tsp chopped garlic
Salt and pepper per own taste
Puree all ingredients together in blender