Wednesday, July 25, 2012

Summer Squash and Applesauce Muffins

Summer Squash and Applesauce Muffins
Makes 18 muffins
“This recipe is quick and easy, relies on simple ingredients, and produces consistent results,” notes blogger Dynise Balcavage.
  • 2 cups shredded yellow squash
  • 2 cups sugar
  • ¼ cup soy flour
  • ½ cup canola oil
  • ¼ cup unsweetened applesauce
  • 1 Tbs. vanilla extract
  • 1 ½ cups spelt flour
  • 1 ½ cups whole-wheat pastry flour
  • 1 ½ Tbs. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • ½ cup raisins, optional
  • ½ cup chopped walnuts, optional
1. Drain squash in colander 30 minutes. Squeeze out liquid.
2. Preheat oven to 350°F. Spray 18 muffin tins with cooking spray.
3. Stir together squash, sugar, soy flour, canola oil, applesauce, and vanilla. Add spelt flour, whole-wheat pastry flour, baking powder, baking soda, cinnamon, and salt; stir until just combined. Fold in raisins and nuts, if using.
4. Fill prepared muffin tins two-thirds full with batter. Bake 18 to 24 minutes, or until tops are golden brown, and toothpick inserted in center of a muffin comes out clean. Cool.

from Vegetarian Times

Tuesday, July 24, 2012

Zucchini bread

Makes 2 loaves
3 eggs
1 cup canola oil
1 3/4 c sugar
3 c flour
1/4 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/4 tsp each ground ginger and mace
1 tsp allspice
1 tsp baking soda
2 c grated zucchini
2 tsp vanilla
1/2 cup chopped pecans

1. Beat eggs, oil and sugar in bowl. Add zucchini and vanilla; stir well.

2. In separate bowl, mix flour, baking powder, salt, cinnamon, ginger,
mace, allspice and soda. Add to egg mixture; mix well. Stir in nuts.

3. Spoon into two greased and floured 8 1/2- by 4 1/2-inch loaf pans.

4. Bake at 350 degrees 50 minutes, or until toothpick inserted in center
comes out clean. Let cool 10 minutes in pan, then remove from pan

Greek Zucchini Salad with Crumbled Feta

Greek Zucchini Salad with Crumbled Feta
Serves 6
Fresh mint, feta cheese and zucchini are a favorite summer salad combination in small tavernas throughout the Greek Isles. For a more colorful salad, use one zucchini and one yellow squash.
  • 3 Tbs. lemon juice
  • 2 tsp. grated lemon zest
  • 1 clove garlic, minced (about 1 tsp.)
  • ⅓ cup olive oil
  • 2 medium zucchini, peeled into thin ribbons (about 4 cups)
  • 1 medium sweet onion, such as Vidalia or Walla Walla, thinly sliced (about 1 cup)
  • ½ cup crumbled feta cheese
  • 2 green onions, chopped (about ¼ cup)
  • 1 Tbs. chopped fresh mint
  • 1 Tbs. chopped fresh parsley
Whisk together lemon juice, lemon zest and garlic in large serving bowl. Gradually whisk in oil. Season with salt and pepper. Add zucchini and onion, and toss to coat. Cover and marinate overnight, or up to 2 days. Sprinkle with feta, green onions, mint and parsley just before serving.

Casareccia with Zucchini and Fresh Basil

Serves 4
30 minutes or fewer
Casareccia look like macaroni that have been split open and twisted. The groovy shape is perfect for light sauces. You can easily substitute non-groovy pasta shapes - still delicious!
  • 8 oz. dry casareccia pasta (2 cups)
  • 4 small zucchini, julienned (4 cups)
  • 2 cloves garlic, minced
  • ¼ cup low-fat ricotta
  • ½ cup torn fresh basil
1. Cook pasta in large pot of boiling salted water according to package directions; add zucchini to pasta water 1 minute before end of cooking time.
2. Meanwhile, whisk together garlic and ricotta in large bowl. Drain zucchini and pasta, and add to ricotta mixture. Stir in basil, and season with salt and pepper, if desired.

from Vegetarian Times

Braised Zucchini Wheels with Sesame-Mint Pesto

Braised Zucchini Wheels with Sesame-Mint Pesto
Seves 4
30 minutes or fewer
Braising—simmering ingredients in a small amount of water in a shallow pan—keeps zucchini's texture firm but tender, rather than turning the vegetable into mush. This technique also works well with a prepared pesto if you're short on time.
  • ⅓ cup breadcrumbs
  • ⅓ cup whole almonds
  • 2 garlic cloves, peeled
  • 2 Tbs. fresh mint leaves
  • 2 tsp. lemon juice
  • 1 tsp. grated lemon zest
  • 1 ½ Tbs. olive oil
  • 1 Tbs. sesame seeds
  • 4 medium zucchini (2 lb.), cut into 5 wheels each
1. Pulse breadcrumbs, almonds, garlic, mint, lemon juice, and lemon zest in blender or food processor until coarsely chopped. Add oil and sesame seeds, and pulse several times to make chunky pesto.
2. Score an X in each zucchini wheel to within 1/2 inch of bottom, making sure not to cut through. Gently pry each wheel open, and stuff with 1 heaping tsp. pesto. Place zucchini wheels snugly in single layer, stuffing-side up, in medium saucepan. Add 1 cup water, cover pan, and bring to simmer over medium heat. Cook 20 minutes, or until zucchini are tender. Serve hot, with cooking liquid drizzled over top.

from Vegetarian Times

Thursday, July 19, 2012

Basil Fettucine with Green Beans, Walnuts, and Creme Fraiche

First to prepare the Pasta!

4 T. chopped basil
1 c. unbleached all-purpose flour
large pinch of salt
1 large egg
1 t. olive oil

Combine herbs, flour, and salt. Add the egg and then add the oil. Lightly and gradually work the ingredients to generate a uniform dough. When combined, turn it out onto a floured work surface and begin kneading. If it is too dry and crumbles as you work it, add a few drops of water while kneading to moisten it and help it come together. When it is smooth and supple, wrap it in plastic and let it rest in the fridge for an hour before rolling it out with a rolling pin. Cut pasta in 3/8 " wide strips to make Fetuccine. Makes 7 oz.

Green beans

12-16 oz green beans                                                                Salt
1/2 c. shelled walnuts                                                                 1 1/2 c. water
3 T butter                                                                                  1 1/2 c. creme fraiche
4 shallots, finely chopped                                                            Pepper
1/2 c. basil leaves, chopped                                                        Parmesan
2 cloves minced garlic                                                                 Optional chili flakes

Bring a large pot of water (slightly salted) to a boil. Preheat the oven to 350 degrees, cut the tips/tails from the beans.

Chop the walnuts and toast them in the heated oven for 5 minutes.

Melt the butter in a skillet; add shallots and cook on medium for 60-120 seconds. Add 2 T. basil, the garlic, some salt, and the water. Cook until shallots are soft, then stir in creme fraiche and cook until mixture thickens slightly. Taste and season with salt, pepper, and chili flakes if desired.

When the large pot of water is boiling, cook the beans for 2-3 minutes; scoop them out and add to shallots. Using the same water, cook your pasta al dente (literally, "to the tooth"), and then add it to the cream and shallots along with the rest of the basil. Add walnuts, serve on heated plates with a Parmesan garnish and a good dry sauvignon blanc.

Roasted or Grilled Herbed Summer Squash

A great way to use slightly oversize zucchini, summer squash or patty pan.

Prepare marinade by chopping fresh herbs: basil, thyme and oregano work well, but what is your fancy? Chop garlic finely and add to herbs. Your choice on how much garlic! Mix with a good amount of olive oil, add salt and pepper, and let sit for flavors to blend. Amounts? Try one-quarter cup minced herbs and garlic to one cup olive oil.

Meanwhile, slice summer squash in one-quarter inch slices. they can be thicker, but no thinner - they will fall apart. mix marinade into slices and let sit, stirring occasionally.

Spread slices out on a cookie tray and drizzle marinade over, turning to coat. Let sit as long as you have time, then heat oven to 375 degrees. Roast until done, turning occasionally. Slices are done when soft and slightly browned.

Wednesday, July 18, 2012

Purslane and Young Beets

3 medium young beets, baked in a clay pot or boiled,
and peeled
Large pinch of ground cloves
Coarse sea salt and cracked black pepper to taste
Strained juice of 1 large lemon
1/3 cup extra virgin olive oil, or to taste
3 cups purslane sprigs
2 scallions, white parts only, thinly sliced
Cut the beets into a julienne (large matchsticks). Place in a non-reactive bowl, sprinkle with the cloves, salt and pepper, and half the lemon juice and olive oil. Gently toss together, taking care not to break the beets. Cover and set aside for 1 hour or refrigerate for up to 4 hours. Thoroughly rinse the purslane and remove the small fleshy leaves in clusters. Combine the beets, purslane and remaining lemon juice and olive oil in a salad bowl. Add salt and pepper to taste, sprinkle with the scallions and serve immediately.
(serves 4)

Potato Salad with Green Beans

1 1/2 lbs. red potatoes
1/2 c. sliced green onions
1/3 c. dry white wine
1/3 c. chicken broth
1 tbsp. dry sherry
*Vinaigrette Dressing (recipe follows)
1 lb. cooked green beans, cut into halves and chilled
Salt and pepper

In covered saucepan, cook potatoes in 2 inches boiling water until just tender, 15 to 20 minutes. Drain. While potatoes are still warm, cut into quarters. In large bowl, toss warm potatoes with onions, wine, broth and sherry. Set aside 30 minutes. Toss with Vinaigrette Dressing. Cover and refrigerate at least 2 hours. Just before serving, add green beans and season with salt and pepper to taste.

*Vinaigrette Dressing:
6 tbsp. vegetable oil
2 tbsp. white wine vinegar
1 tsp. Dijon-style mustard
1 tsp. fresh savory, minced
1 tsp. fresh basil, minced
1/4 tsp. dried marjoram, crushed
1/4 tsp. paprika


Thursday, July 12, 2012

Grilled Endive

This recipe works with any variety of endive such as leafy heads of curly endive, frisée, or escarole (aka chicory), as well as purple heads of radicchio and even Belgian endives (witloof). Endives are desirable for their bitter characteristics when mixed with mild greens in fresh salads. However, grilling endives tames their bitter qualities and turns them sweet. Grilled endives are wonderful served plain with grilled meats and also take to a variety of garnishes.

Grilled endivesMakes 4 servings
1 pound endives (curly endive, frisée, escarole, radicchio, chicory, Belgian endives, etc.)
2 tablespoons olive oil or vegetable oil, or as needed to brush the endives for grilling
A pinch of sea salt
A few grindings of freshly ground pepper
  1. Trim and discard any bruised outer leaves from the head of endive. Cut head in half vertically. Dry endives, and then brush with the oil. Sprinkle lightly with salt and pepper. Let stand at room temperature at least 30 minutes, or up to two hours.
  2. Grill the endives in one of the following ways.
  • Oven grilling: Preheat the broiler. Set the oven rack so that the endives will be 4 inches from the broiling unit. Broil cut side up until nicely browned, about 5 minutes. Turn vegetables and allow to brown on the other side. The key is to brown slowly to develop flavor without burning.
  • Stove top or outdoor grilling: Preheat a griddle or outdoor grill on high heat. Lower heat slightly. Arrange endives in a single layer on the grill. Cook, turning every 1-2 minutes until the endives turn a rich, crusty brown on both sides, about 10 minutes total.
    Serve the endives. Cut endives into 4-6 serving portions and place on a serving platter or individual plates. Serve warm or at room temperature with sauce or accompaniments.

Friday, July 6, 2012

Risotto with Greens

No greens will be wasted! If you are not sure how to use your greens, make this for dinner! Double the recipe! 

1 small onion, finely chopped
2 T. olive oil
1 c. risotto, uncooked
1/2-3/4 lb. fresh greens, trimmed and torn (Radish greens, kale, chard, mustards, turnip greens, beet greens, etc.)
4 garlic cloves, minced
2 (14-1/2 oz.) cans chicken or vegetable broth
Freshly ground black pepper, to taste
1 c. grated Parmesan cheese, optional

Saute onion in olive oil in a small stock pan. Add risotto and saute until golden. Add greens and garlic; saute until greens are wilted. Stir in broth slowly (one can at a time). Cook, covered, on low heat until most of the liquid is absorbed, stirring occasionally. Add black pepper, stirring well. Add cheese, if desired, and blend well before serving.

Curly Endive (Frisee) Salad with Poached Egg

This classic French bistro offering is easy to make and a perfect light and quick supper when served with crusty bread. The rich creaminess of the egg provides the perfect foil for the crunchy, bitter greens.
This recipe is written per person so make as many as you like.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes



1/3 to 1/2 head curly endive (frisée) per person
Scant 1 Tbsp. mild olive oil per person
1 tsp. good-quality red wine vinegar or sherry vinegar per person
1/2 minced shallot per person
1/4 to 1/2 tsp. dijon mustard per person
Salt and pepper
1 to 2 slices thick-cut bacon or 1/4 cup lardons per person
1 to 2 eggs per person


  1. Tear endive into bite-size pieces; rinse and dry endive thoroughly. Set aside.
  2. In a small bowl or measure cup, mix oil, vinegar, shallot, and mustard. Add salt and pepper to taste. Set aside.
  3. In a large frying pan over medium heat, fry bacon or lardons until brown and crispy, about 5 minutes. Set aside to drain on paper towels.
  4. Bring a pan of water to a simmer for poaching the eggs. When the water is ready, toss endive in a large bowl with the dressing. Toss more than you think is necessary to really evenly coat all the endive. Toss in coarsely crumbled bacon or lardons. Divide among serving plates.
  5. Poach eggs and top each salad with an egg or two. Serve immediately.