Search Results for: zucchini

Grilled Zucchini and Red Pepper Roll-Ups with Goat Cheese

Pity the zucchini. Yesterday’s Farmers Market witnessed kids pointing and sniggering at one gargantuan, misshapen beast. My impulse was to drape my sweater over its lizard-like skin to avoid it suffering further indignities. The indecisive days between summer and fall, shifting from swollen heat to bracing winds, produce these overfed contortionists — a far cry … Full recipe post »

Tomato-Zucchini Tapas

Here’s a delicious way of using two favorite August vegetables: tomatoes and zucchini. The genesis of the recipe comes from the August edition of Traverse Magazine, although I made several changes. I reduced the amounts and did not peel the zucchini, as the recipe suggests. I substituted basil for the parsley, and used locally-grown zebra tomatoes from the Farmers … Full recipe post »

Chilled Zucchini Soup with Tarragon

A neighbor just brought by a bag of zucchini. (Oh look, honey…more zucchini!) We’ve plans for dinner but I can whip up a zucchini soup in minutes. Soup always tastes better the second or third day anyway. Whether you’re serving soup hot or cold, it just needs that extra day for the flavors to combine. … Full recipe post »

Southwest Corn and Zucchini Fritters

Zucchini is one vegetable that never lets me down, especially in winter months. I rarely have trouble locating zucchini that’s reasonably fresh in most markets in town. Finding decent corn is a bit “iffy,” but feel free to substitute frozen corn (thawed and well-drained) in this recipe. I found this recipe for a Southwest version … Full recipe post »

Blistered Baby Zucchini

Yesterday I was lucky enough to spend a couple of hours at the Wednesday Ann Arbor Farmer’s Market. July yields an excess of riches and the produce always inspires dinner.  Raised in Alabama, I’ve always had a fondness for okra–a charred okra masala was suggested by my friend, Alesia, who savored the dish in India. … Full recipe post »

Zucchini & Yellow Squash Gratin

If you’re new to gratins, they may become a good friend; especially in August, when there are so many gratin-friendly vegetables in season. And if you’re the type of cook who doesn’t like following recipes to the letter, bingo, because tomatoes (any variety), zucchini, eggplant, onions, leeks, fresh herbs and potatoes — all are wonderful mixed and … Full recipe post »

Tomato-Zucchini Soup

I purchased a tiny tomato cookbook at a library sale last summer — I still prefer illustrated cookbooks to recipes I find online. I much prefer working from pulp than electronics; the recipes seem better tested. The author made a commitment to publishing, thus acknowledging the inability to make corrections at a later date. This book is … Full recipe post »

Grilled Eggplant, Zucchini and Flatbread with Tzadziki

I made a dish similar to this last month, but today I substituted zucchini and eggplant for the marinated lamb. I’m grilling the veggies on a grill pan; I’ve sacrificed one to many slices of vegetables this year to the God of the Flames. You will have leftover tzadziki, but it keeps in your fridge several days. It’s a healthy … Full recipe post »

Stuffed Zucchini Blossoms

Twisting and turning in palates of yellow, orange, and pale green, nature paints masterful strokes on squash blossoms as they emerge in summer. Their inimitable blooms certainly inspired Georgia O’Keefe one summer morning in her garden; her squash blossom painting brought fame to the overlooked flowers. I celebrate their beauty by eating them, though I’m … Full recipe post »

Roasted Salmon with Ratatouille

I assumed my four-pound November/December weight gain would relegate me to average American statistical data. It turns out I’m wrong. According to a scientific article in The New England Journal of Medicine, the average weight an American puts on over the holidays is about one pound. That doesn’t sound so bad, but the article continues … Full recipe post »

Grilled Vegetables with Mediterranean Breadcrumbs

By whipping up a savory mixture of panko seasoned and sautéed with sun-dried tomatoes, olives, garlic and basil, I turned a simple dish of grilled vegetables into something more substantial. I selected eggplant and zucchini, but mix and match vegetables according to what is appealing to you. Bear in mind that the topping is crumbly, so a … Full recipe post »

Curried Beef Stew in a Pumpkin Shell

Serving this soup in a pumpkin shell is not essential to the recipe, it’s a fine recipe served simply in a bowl. But what could be more festive to the season than serving a rich beef stew–or any thick soup or stew–in a pumpkin shell? I served this in small, individual pie pumpkin shells but … Full recipe post »

Quinoa with Roasted Vegetables

Quinoa. Considered a sacred grain, sustained the Inca civilization for thousands of years. It’s sustained my family through the years as well.  If an evening menu is “less than healthy”, I quickly cook a side of quinoa and wash away any maternal guilt I may have regarding  the chicken nuggets. No matter how you pronounce … Full recipe post »

Spring Vegetable Soup with Pistou

The extreme temperatures swinging this way and that keep us on our toes. One day we’re sucking down a fruit smoothie while searching for a swim suit, the next finds us adjusting the thermostat to accommodate the 20-degree dive, scrambling for a sweater, then gobbling down favorite comfort foods. Craving hot soup when last week’s chill set … Full recipe post »

Tomato Curry with Potatoes and Beans

Summer struts a swagger; a flip-flopping insouciance suggesting that if it’s a hassle, why bother — as long as there’s iced tea and sandwich fixin’s in the fridge, who cares? Except when you’re shopping for produce, and recall the imports you’ll be sifting through in a few short months. Then, August’s booty cracks a whip … Full recipe post »