Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
Green Beans With Herbs
1 1/2 pounds fresh green beans, ends trimmed
1 small onion, sliced thinly
1/4 cup butter or margarine
1 tsp. lemon juice
1 tsp. minced fresh parsley
1 tsp. minced chopped fresh thyme
1/2 tsp. paprika
salt and pepper to season
Preparation:
Place all the green beans and half the onion in a pan with water, or a microwave safe bowl with a small amount of water, and cook for 10-15 minutes 'til tender. Drain. Melt the butter in a skillet and add the remaining onion, lemon juice, herbs and paprika. Cook for 5 minutes til the onion is soft, add the beans and stir to coat. Cook for a minute or two and serve. 6 servings.
recipe from: http://oldfashionedliving.com/thyme.html
Submitted by Patti Andrews
About... Asian Greens
Many of us know and love Arugula, which is one of several Asian greens to pick and use raw in salads or cooked. Asian greens can be surprisingly sweet and tender, especially when small, or have more of a spicky "kick" when larger. They are great to add to any salad. Lightly stir-fried, or added to any recipe, these greens add a rich array of vitamins and minerals, as deep-color veggies always do. These can be used in any recipe for other cooked greens.
Maggie's favorite is just to wash, chop, add salad dressing, and eat!
Spicy (or not) Asian Greens with Tofu in 5 minutes!
1 tsp - 1 Tbsp oil (Peanut, canola, grapeseed, or any clear, mostly-flavourless oil with a high smoke point)
4 cloves garlic, moderately finely chopped
1 tsp chilli paste, or fresh chilli chopped (optional)
1 bunch Asian greens, washed and chopped into 2" bite-sized lengths (especially "Water spinach" or kangkung, Chinese broccoli or gai lan, choy sum; or any any sturdy western green in the brassica family, such as broccolini, rapini, tat soi or kale; but maybe not bok choi or other "heart style" cabbages)
Tofu, about 3-4 squares (about 2" square and just under 1" tall) of firm (or the non-sponge fried) tofu to go with one bunch of greens, sliced in thin 1/4" slices
Chinese light soy sauce or Japanese tamari
Heat the oil in a wok or stir-fry pan. Add the chilli and garlic and stir-fry vigorously until the garlic starts to soften, but not brown. Add the tofu and stir-fry another minute or two. You only need to heat it through and get it coated in the oil/garlic/chilli. Add the greens and a shake of soy sauce and stir-fry until the greens are wilted/cooked. Timing for this will vary depending on the sturdiness of the greens. Serve over rice. Total cooking time: 5 minutes, for the actual stir-frying. The prep work can be done while the rice is cooking. Serves: 2-4
Source: The Oeconomist http://oeconomist.infotrope.net/
Maggie's favorite is just to wash, chop, add salad dressing, and eat!
Spicy (or not) Asian Greens with Tofu in 5 minutes!
1 tsp - 1 Tbsp oil (Peanut, canola, grapeseed, or any clear, mostly-flavourless oil with a high smoke point)
4 cloves garlic, moderately finely chopped
1 tsp chilli paste, or fresh chilli chopped (optional)
1 bunch Asian greens, washed and chopped into 2" bite-sized lengths (especially "Water spinach" or kangkung, Chinese broccoli or gai lan, choy sum; or any any sturdy western green in the brassica family, such as broccolini, rapini, tat soi or kale; but maybe not bok choi or other "heart style" cabbages)
Tofu, about 3-4 squares (about 2" square and just under 1" tall) of firm (or the non-sponge fried) tofu to go with one bunch of greens, sliced in thin 1/4" slices
Chinese light soy sauce or Japanese tamari
Heat the oil in a wok or stir-fry pan. Add the chilli and garlic and stir-fry vigorously until the garlic starts to soften, but not brown. Add the tofu and stir-fry another minute or two. You only need to heat it through and get it coated in the oil/garlic/chilli. Add the greens and a shake of soy sauce and stir-fry until the greens are wilted/cooked. Timing for this will vary depending on the sturdiness of the greens. Serve over rice. Total cooking time: 5 minutes, for the actual stir-frying. The prep work can be done while the rice is cooking. Serves: 2-4
Source: The Oeconomist http://oeconomist.infotrope.net/
Garlic Stir-Fried Snap Peas
Makes 3 - 4 servings
3 cups sugar snap peas
1 Tbsp oil (any mild one)
2 large garlic cloves, minced
2 tsp fresh lemon juice
Salt and pepper to taste
Cooked rice (optional)
Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2 - 4 minutes on medium heat. Remove and sprinkle on lemon juice, and salt and pepper. Serve over rice, if desired.
From From Asparagus to Zucchini
3 cups sugar snap peas
1 Tbsp oil (any mild one)
2 large garlic cloves, minced
2 tsp fresh lemon juice
Salt and pepper to taste
Cooked rice (optional)
Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2 - 4 minutes on medium heat. Remove and sprinkle on lemon juice, and salt and pepper. Serve over rice, if desired.
From From Asparagus to Zucchini
Scallion Rice
2 tsp salt
2 cups unconverted long grain rice
1/3 cup finely chopped white part of scallion
1 Tbsp unsalted butter
1/4 cup thinly sliced scallion greens
In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. In a small skillet cook the white part of the scallion in the butter over moderately low heat, stirring occasionally, until it is softened and in a bowl toss the rice with the scallion mixture, the scallion greens, and salt and pepper to taste.
From www.epicurious.com
2 cups unconverted long grain rice
1/3 cup finely chopped white part of scallion
1 Tbsp unsalted butter
1/4 cup thinly sliced scallion greens
In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. In a small skillet cook the white part of the scallion in the butter over moderately low heat, stirring occasionally, until it is softened and in a bowl toss the rice with the scallion mixture, the scallion greens, and salt and pepper to taste.
From www.epicurious.com
Grilled Scallions with Sesame Oil
Serves 2
8 scallions, greens trimmed to 5 inches, cut in half lengthwise
toasted sesame oil
salt & freshly ground black pepper
Preheat the broiler or lightly oiled grill to medium-high heat. Arrange the scallions on a shallow baking sheet or a piece of aluminum foil. Pour a little toasted sesame oil into a small bowl. Use a pastry brush to completely coat the scallions with a thin layer of oil. Season with salt and pepper.
Place the scallions under the broiler or on the grill and broil until they are golden brown on all sides, 3 to 5 minutes.
From Farmer John’s Cookbook
8 scallions, greens trimmed to 5 inches, cut in half lengthwise
toasted sesame oil
salt & freshly ground black pepper
Preheat the broiler or lightly oiled grill to medium-high heat. Arrange the scallions on a shallow baking sheet or a piece of aluminum foil. Pour a little toasted sesame oil into a small bowl. Use a pastry brush to completely coat the scallions with a thin layer of oil. Season with salt and pepper.
Place the scallions under the broiler or on the grill and broil until they are golden brown on all sides, 3 to 5 minutes.
From Farmer John’s Cookbook
Sauteed Radishes with Chives
1 bunch radishes (about 6)
1 Tbsp unsalted butter
2 Tbsp thinly sliced fresh chives
Fresh ground black pepper to taste
Halve radishes lengthwise and thinly slice them. In a heavy skillet heat butter over moderately high heat until foam subsides and sauté radishes, stirring, until radishes are crisp-tender, about 3 minutes. Stir in chives, pepper and salt to taste.
1 Tbsp unsalted butter
2 Tbsp thinly sliced fresh chives
Fresh ground black pepper to taste
Halve radishes lengthwise and thinly slice them. In a heavy skillet heat butter over moderately high heat until foam subsides and sauté radishes, stirring, until radishes are crisp-tender, about 3 minutes. Stir in chives, pepper and salt to taste.
Fried Beets ‘n’ Carrots
2 Tbsp olive oil
2 tsp cumin seeds
2 medium beets, quartered, sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
Tamari sauce
Beet tops, fresh spinach, or Swiss chard
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve.
Variation: If using young beets, save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve.
From Asparagus to Zucchini
2 tsp cumin seeds
2 medium beets, quartered, sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
Tamari sauce
Beet tops, fresh spinach, or Swiss chard
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve.
Variation: If using young beets, save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve.
From Asparagus to Zucchini
Whole Beet Skillet
Serves 2 - 4
4-6 medium beets with fresh greens
2 Tbsp butter
1-2 Tbsp lemon juice
1-2 Tbsp ginger root (peeled and minced)
1-2 Tbsp honey
Cut greens off beets, leaving about 1” of greens on them. Place beets in large saucepan, cover with water, and bring to a boil. Reduce heat and simmer until beets are tender when pricked with fork, 15-30 minutes, depending on size. While beets are cooking, remove stem from beet greens. Chop stems in 1” pieces. Chop greens separately. Drain the cooked beets and rinse with cold water. When beets have cooled enough to handle, slip peels off with fingers. Cut beets in slices. In saucepan sauté stems in 1-2 tablespoons butter until tender. Add greens and sauté until bright green and just tender. Add sliced beets and heat through. Stir in lemon juice, ginger and honey and serve immediately.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
4-6 medium beets with fresh greens
2 Tbsp butter
1-2 Tbsp lemon juice
1-2 Tbsp ginger root (peeled and minced)
1-2 Tbsp honey
Cut greens off beets, leaving about 1” of greens on them. Place beets in large saucepan, cover with water, and bring to a boil. Reduce heat and simmer until beets are tender when pricked with fork, 15-30 minutes, depending on size. While beets are cooking, remove stem from beet greens. Chop stems in 1” pieces. Chop greens separately. Drain the cooked beets and rinse with cold water. When beets have cooled enough to handle, slip peels off with fingers. Cut beets in slices. In saucepan sauté stems in 1-2 tablespoons butter until tender. Add greens and sauté until bright green and just tender. Add sliced beets and heat through. Stir in lemon juice, ginger and honey and serve immediately.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
Turnip Mashed Potatoes
Makes 4 servings
About 1 pound of turnips, peeled and quartered
2 or 3 all-purpose potatoes (about 1 pound), peeled and quartered
1/4 cup milk
2 to 3 tablespoons butter
Salt and white pepper
Cook the turnips and potatoes separately in boiling, salted water until tender -- about 15 minutes for turnips and 20 minutes for potatoes. Drain well and combine in one pan. Shake the pan over heat to dry out completely. Remove from heat and add the milk and butter. Mash until smooth and well blended. Season to taste with salt and plenty of white pepper.
About 1 pound of turnips, peeled and quartered
2 or 3 all-purpose potatoes (about 1 pound), peeled and quartered
1/4 cup milk
2 to 3 tablespoons butter
Salt and white pepper
Cook the turnips and potatoes separately in boiling, salted water until tender -- about 15 minutes for turnips and 20 minutes for potatoes. Drain well and combine in one pan. Shake the pan over heat to dry out completely. Remove from heat and add the milk and butter. Mash until smooth and well blended. Season to taste with salt and plenty of white pepper.
Mashed Turnip and Apple
Water to cover (enough to cover turnips and apples)
1 pound purple-topped turnips, trimmed, peeled and chopped into equal-size pieces
2 apples, peeled and quartered
1/2 cup dry white wine
1 tablespoon butter
1 Tbsp cream
Salt & pepper to taste
Fresh grated nutmeg
Preheat the oven to 300. Bring the water to boil while the prepping the turnips. (To save a dish, pick a saucepan that you can also do the mashing in.) Add the turnips, cover and let simmer for 15 minutes. Add the apples and cook for another 15 - 20 minutes, until turnips are fully cooked (a knife should slip in and out with no trouble). Drain and return to hot pot. Mash until smooth (a little texture is good, these mash very easily with a hand masher). Add the wine, butter and cream. Season to taste. Transfer to a baking dish and top with nutmeg.
From This Good Food, Contemporary French Vegetarian Recipes from a Monastery Kitchen
1 pound purple-topped turnips, trimmed, peeled and chopped into equal-size pieces
2 apples, peeled and quartered
1/2 cup dry white wine
1 tablespoon butter
1 Tbsp cream
Salt & pepper to taste
Fresh grated nutmeg
Preheat the oven to 300. Bring the water to boil while the prepping the turnips. (To save a dish, pick a saucepan that you can also do the mashing in.) Add the turnips, cover and let simmer for 15 minutes. Add the apples and cook for another 15 - 20 minutes, until turnips are fully cooked (a knife should slip in and out with no trouble). Drain and return to hot pot. Mash until smooth (a little texture is good, these mash very easily with a hand masher). Add the wine, butter and cream. Season to taste. Transfer to a baking dish and top with nutmeg.
From This Good Food, Contemporary French Vegetarian Recipes from a Monastery Kitchen
Caramelized Assorted Root Vegetables
2 small onions
1 head garlic
4 carrots
2 parsnips
2 turnips
2 Yukon Gold or other waxy potatoes
4 Tbsp olive oil, plus more if needed
Kosher salt and cracked black pepper, to taste
Preheat oven to 350.
Peel garlic cloves. Cut all other vegetables into 1” pieces. In a large heavy roasting pan, heat olive oil over medium-high heat until almost smoking. Add the vegetables and sauté, stirring, for 5 minutes. Remove the pan from heat and season vegetables with salt and pepper.
Transfer pan with vegetables to oven. Roast, stirring every 5 minutes, until vegetables are lightly browned and tender, 30 to 35 minutes. If the vegetables start to stick to the bottom of the pan while roasting, add 1 to 2 tablespoons additional oil and toss again. Remove pan from oven, taste and adjust seasoning.
From The Sustainable Kitchen by Stu Stein
1 head garlic
4 carrots
2 parsnips
2 turnips
2 Yukon Gold or other waxy potatoes
4 Tbsp olive oil, plus more if needed
Kosher salt and cracked black pepper, to taste
Preheat oven to 350.
Peel garlic cloves. Cut all other vegetables into 1” pieces. In a large heavy roasting pan, heat olive oil over medium-high heat until almost smoking. Add the vegetables and sauté, stirring, for 5 minutes. Remove the pan from heat and season vegetables with salt and pepper.
Transfer pan with vegetables to oven. Roast, stirring every 5 minutes, until vegetables are lightly browned and tender, 30 to 35 minutes. If the vegetables start to stick to the bottom of the pan while roasting, add 1 to 2 tablespoons additional oil and toss again. Remove pan from oven, taste and adjust seasoning.
From The Sustainable Kitchen by Stu Stein
Wilted Arugula
1 bunch of arugula
olive oil
salt and pepper
red pepper flakes
Parmesan cheese
Put a little olive oil in a pan and bring to medium heat. Add arugula, salt, pepper and red pepper flakes. Allow to wilt for 2 - 3 minutes. Use under steak or as a side dish, top with freshly grated Parmesan cheese.
olive oil
salt and pepper
red pepper flakes
Parmesan cheese
Put a little olive oil in a pan and bring to medium heat. Add arugula, salt, pepper and red pepper flakes. Allow to wilt for 2 - 3 minutes. Use under steak or as a side dish, top with freshly grated Parmesan cheese.
Roasted Winter Squash and Apples
Serves 8 to 10
2 pounds winter squash (about 4 cups cubed)
2 lbs firm, tart apples
2 tsp lemon juice
1 1/2 Tbsp olive oil
1/2 tsp salt
Peel and seed your squash and cut it in large cubes or in slices, whatever works for you. Cut the apples in quarters, and core them, then toss them with the lemon juice.
Put the squash pieces in a big bowl, drizzle them with the olive oil, sprinkle on a little salt, and turn them over and over with your hands until all are lightly and evenly coated with oil.
Combine the squash with the apples and spread them on a baking sheet. Roast them at 400 for about an hour, turning and moving them every 20 minutes or so.
The New Vegetarian Epicure by Anna Thomas
2 pounds winter squash (about 4 cups cubed)
2 lbs firm, tart apples
2 tsp lemon juice
1 1/2 Tbsp olive oil
1/2 tsp salt
Peel and seed your squash and cut it in large cubes or in slices, whatever works for you. Cut the apples in quarters, and core them, then toss them with the lemon juice.
Put the squash pieces in a big bowl, drizzle them with the olive oil, sprinkle on a little salt, and turn them over and over with your hands until all are lightly and evenly coated with oil.
Combine the squash with the apples and spread them on a baking sheet. Roast them at 400 for about an hour, turning and moving them every 20 minutes or so.
The New Vegetarian Epicure by Anna Thomas
Delicata Squash with Wild Rice
2 Delicata squash
Salt
Pepper
1 Tbsp olive oil
1 small red onion, diced
1/2 cup dry sherry
2 cups cooked wild rice
1/2 bunch parsley, chopped
1/2 cup sour cream
1/2 cup walnuts, toasted
1/3 cup cream cheese
1/2 cup milk
1 Tbsp lemon juice
1 Tbsp cinnamon
Halve the squash and scrape out the seeds. Lightly salt and pepper the squash. Arrange squash, cut side down, in a baking dish with about 1 inch of water. Cover and bake at 375 until a fork can easily pierce the flesh. Meanwhile, heat oil in a large skillet over medium heat. Add the onion and sauté until soft, about 10 minutes. Stir in the sherry and 1/2 tsp pepper and simmer 3 minutes. Stir in the cooked wild rice and heat through. Add the parsley and mix well. Keep warm. In a blender, puree the sour cream, toasted walnuts, cream cheese, milk, lemon juice, cinnamon and 1/2 tsp salt. Add a little extra milk if needed to make a smooth sauce. Reserve. Spoon the wild rice mixture into the squash cavities, pour walnut sauce over squash and serve immediately.
One United Harvest by Julie Sochacki
Salt
Pepper
1 Tbsp olive oil
1 small red onion, diced
1/2 cup dry sherry
2 cups cooked wild rice
1/2 bunch parsley, chopped
1/2 cup sour cream
1/2 cup walnuts, toasted
1/3 cup cream cheese
1/2 cup milk
1 Tbsp lemon juice
1 Tbsp cinnamon
Halve the squash and scrape out the seeds. Lightly salt and pepper the squash. Arrange squash, cut side down, in a baking dish with about 1 inch of water. Cover and bake at 375 until a fork can easily pierce the flesh. Meanwhile, heat oil in a large skillet over medium heat. Add the onion and sauté until soft, about 10 minutes. Stir in the sherry and 1/2 tsp pepper and simmer 3 minutes. Stir in the cooked wild rice and heat through. Add the parsley and mix well. Keep warm. In a blender, puree the sour cream, toasted walnuts, cream cheese, milk, lemon juice, cinnamon and 1/2 tsp salt. Add a little extra milk if needed to make a smooth sauce. Reserve. Spoon the wild rice mixture into the squash cavities, pour walnut sauce over squash and serve immediately.
One United Harvest by Julie Sochacki
Ginger / Garlic Chinese Cabbage
1 head Chinese cabbage or Savoy cabbage, cored, shredded across in approx 3/4" slices (about 1 1/2 lbs)
2 tablespoons light olive oil or other oil
1 tablespoon minced garlic
salt & pepper
1 1/4 tablespoons minced ginger
Juice of 1 lime
Heat wok or large skillet on medium high heat, wait until oil is hot.
Add cabbage and stir fry until cabbage just starts to wilt (do not overcook).
Add garlic, salt& pepper, then cook & stir 1 minute.
Add ginger, then cook 1 minute. Drizzle with lime juice and serve.
From www.recipezaar.com
2 tablespoons light olive oil or other oil
1 tablespoon minced garlic
salt & pepper
1 1/4 tablespoons minced ginger
Juice of 1 lime
Heat wok or large skillet on medium high heat, wait until oil is hot.
Add cabbage and stir fry until cabbage just starts to wilt (do not overcook).
Add garlic, salt& pepper, then cook & stir 1 minute.
Add ginger, then cook 1 minute. Drizzle with lime juice and serve.
From www.recipezaar.com
Curried Green Tomatoes
1/4 cup butter, melted
2 onions, sliced
2 tsp curry powder
4 - 5 large green tomatoes, sliced thickly
1/2 tsp salt
Lightly sauté the onion slices in the melted butter. Stir in the curry powder, then fry tomatoes 4—6 minutes until crisp and golden.
From Old Fashioned Tomato Recipes, Bear Wallow Books
2 onions, sliced
2 tsp curry powder
4 - 5 large green tomatoes, sliced thickly
1/2 tsp salt
Lightly sauté the onion slices in the melted butter. Stir in the curry powder, then fry tomatoes 4—6 minutes until crisp and golden.
From Old Fashioned Tomato Recipes, Bear Wallow Books
Fried Green Tomatoes
1 lb green tomatoes, sliced
1/2 cup corn meal
1 tablespoon minced fresh thyme or oregano
kosher salt and fresh ground pepper
1 egg, beaten
1 tablespoon water
1/3 cup extra virgin olive oil
Combine the corn meal & herbs in one shallow bowl.
Combine the egg & water in another bowl. Heat the olive oil in a skillet. Salt and pepper the tomato slices. Dip them first in the egg mixture, and then in the corn meal mixture and place in the skillet. Fry in the skillet over moderate hat, browning on both sides.
Can be served over salad greens with goat cheese or blue cheese crumble or as the "T" in a BLT. Bacon is also nice crumbled in a salad.
From Sarah Stix, Willow Tree Foods
1/2 cup corn meal
1 tablespoon minced fresh thyme or oregano
kosher salt and fresh ground pepper
1 egg, beaten
1 tablespoon water
1/3 cup extra virgin olive oil
Combine the corn meal & herbs in one shallow bowl.
Combine the egg & water in another bowl. Heat the olive oil in a skillet. Salt and pepper the tomato slices. Dip them first in the egg mixture, and then in the corn meal mixture and place in the skillet. Fry in the skillet over moderate hat, browning on both sides.
Can be served over salad greens with goat cheese or blue cheese crumble or as the "T" in a BLT. Bacon is also nice crumbled in a salad.
From Sarah Stix, Willow Tree Foods
Moroccan Zucchini Puree
3 large zucchini
1 or 2 cloves of garlic, crushed
Juice of 1/2 lemon
3 Tbsp olive oil
1/2 tsp ground cumin
salt
Pinch of chili powder
4 oz crumbled feta cheese (optional)
6 green & black olives (optional)
Boil or steam zucchini in water until solft. Drain and mash with a fork. Add the garlic, lemon juice, oil, cumin, salt to taste, chili powder, and stir well. Garnish with feta and olives.
(I served it with roasted new potatoes & grilled ribs. Used feta but no olives.)
submitted by Leslie Haslam, from Invitation to Mediterranean Cooking by Claudia Roden
1 or 2 cloves of garlic, crushed
Juice of 1/2 lemon
3 Tbsp olive oil
1/2 tsp ground cumin
salt
Pinch of chili powder
4 oz crumbled feta cheese (optional)
6 green & black olives (optional)
Boil or steam zucchini in water until solft. Drain and mash with a fork. Add the garlic, lemon juice, oil, cumin, salt to taste, chili powder, and stir well. Garnish with feta and olives.
(I served it with roasted new potatoes & grilled ribs. Used feta but no olives.)
submitted by Leslie Haslam, from Invitation to Mediterranean Cooking by Claudia Roden
Zucchini with Basil, Pine Nuts & Parmesan
1 lb. or more zucchini or other summer squash
Sea salt & freshly ground pepper
1/4 cup pine nuts
Extra virgin olive oil
Freshly grated Parmesan cheese
10 large basil leaves (purple or green)
Slice the squash in half lengthwise, then steam or simmer in salted water until tender. Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden. When the squash is done, arrange it on a platter, cut side up. Drizzle olive oil over it and season with salt and pepper. Grate a veil of cheese over the squash, add the pine nuts and basil, and serve.
Local Flavors by Deborah Madison
Sea salt & freshly ground pepper
1/4 cup pine nuts
Extra virgin olive oil
Freshly grated Parmesan cheese
10 large basil leaves (purple or green)
Slice the squash in half lengthwise, then steam or simmer in salted water until tender. Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden. When the squash is done, arrange it on a platter, cut side up. Drizzle olive oil over it and season with salt and pepper. Grate a veil of cheese over the squash, add the pine nuts and basil, and serve.
Local Flavors by Deborah Madison
Sage-Roasted Summer Squash
2 medium zucchini
2 medium yellow crookneck squash
2 Tbsp olive oil
2 Tbsp chopped fresh sage
1 Tbsp minced garlic
Salt & pepper
Heat oven to 350 degrees. Cut squash and zucchini into 1-inch dice, toss with the other ingredients, and roast until tender, 15-20 minutes. Season with salt & pepper.
From Asparagus to Zucchini Cookbook
2 medium yellow crookneck squash
2 Tbsp olive oil
2 Tbsp chopped fresh sage
1 Tbsp minced garlic
Salt & pepper
Heat oven to 350 degrees. Cut squash and zucchini into 1-inch dice, toss with the other ingredients, and roast until tender, 15-20 minutes. Season with salt & pepper.
From Asparagus to Zucchini Cookbook
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