Martha Tafoya
I'm not clumsy. Reeses Peanut Butter NoBake Bars. Oven-baked Zucchini Fries. Zucchini-Tomato Gratin Recipe. Nutritional information Serves 4 For a light entrée on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy. 1 ½ lb. tomatoes, cut into ¼-inch-thick slices 2 medium zucchini (1 lb.), cut into ⅛-inch-thick diagonal slices 1 Tbs. plus 1 tsp. olive oil, divided 4 garlic cloves, thinly sliced 2 Tbs. roughly chopped kalamata olives ¼ cup thinly sliced basil leaves ¾ cup grated Parmesan cheese (1 ½ oz.), divided 1. 2. 3. 4. July 2009. Sautéed Zucchini Recipe. I saw a table at the market the other night groaning under the weight of a mountain of summer squash.
Squash that looked like it wanted to avalanche its way into my basket. I took pity, grabbed a bunch and made my way home. I ended up using a couple that night in a favorite nothing-to-it zucchini recipe. So, I thought I'd share the recipe with you, along with a few non-recipe related links. First, the zucchini. It's a single-skillet kind of thing.
Coins of zucchini are browned in a pan, but the thing that makes it special is the toasted golden slivers of garlic combined with lots of fresh dill, plus a sprinkling of almonds for crunch. For example, I often cook up a pan of the zucchini like this, then use it to top off a frittata. And before I sign off, a few links - because I'm long overdue for a proper "favorites" list: - I've been using this for a few months, and love it In your largest skillet heat the oil over medium-high heat. Serves 2 - 4. Prep time: 5 min - Cook time: 15 min. Fried Zucchini Recipe : Alexandra Guarnaschelli. Baked Vegetable Chips - Relish! Here are three reasons to turn radishes and other root veggies into chips: (1) It’s laughably easy yet somehow impressive. (2) They make a healthier stand-in for other snacks. (3) It’s a great way to use up an abundance of garden goodies.
According to Andrew Dornenburg and Karen Page, the flavor-pairing gurus behind The Flavor Bible, radishes are good buddies with basil, chervil, chives, cilantro, avocado, cream, cheese, crab and anchovies. Try serving your chips with a simple dip that mixes any of these, such as Italian bagna cauda, which is a “hot bath” of anchovies, butter, olive oil and garlic. I also like a blend of anchovies, chives and cream cheese; or avocado, cream and crabmeat. Ingredients: Mixed root vegetables, thinly sliced (You may want to peel some vegetables, such as beets, but with most, if you normally like eating the peels, you can leave them on.) Instructions: Toss the vegetable slices in the oil and seasonings. See also: Radical Rennaissance: Try Our Rad Radish Recipes.