Tag Archives: Zucchini

Zucchini Rosettes with Squash and Parsnips

Zucchini Rosettes with Squash and Parsnips
Yields 10
Impressive to serve and easy to make!
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Ingredients
  1. 4 zucchini
  2. 4 yellow squash
  3. 3 large parsnips, peeled
  4. 1/4 cup butter, softened
  5. 1 tablespoon grated ginger
  6. 1 tablespoon lemongrass paste
  7. Zest of one lime
  8. 1 teaspoon fish sauce
  9. Salt and pepper
  10. 2 tablespoons toasted sesame seeds
  11. 1/4 cup finely sliced chives
Instructions
  1. Using a vegetable peeler or mandoline, slice long, wide ribbons of zucchini, squash and parsnip. If using a peeler, peel as much as possible, rotating a half turn halfway through, leaving a small piece of the center of each vegetable for another use.
  2. Heat a medium pot of salted water to a very slow boil. Blanch the vegetables separately: zucchini and squash for 1 minute each, parsnip for 3 minutes. Drain completely and let cool.
  3. Combine the butter with ginger, lemongrass paste, lime zest and fish sauce. Chill in the refrigerator.
  4. Preheat oven to 350 F.
  5. On a dry kitchen towel lay flat 36 zucchini or squash ribbons. Top each with a ribbon of parsnip, then two more squash or zucchini ribbons. Roll each stack to create a rosette.
  6. Lay each rosette into an 8” baking dish with the spirals facing up in rows of 6 by 6. Dot with the chilled butter and season with salt and pepper. Bake until the butter is melted and the tops of the vegetables are just beginning to brown, about 12 – 15 minutes.
  7. Garnish with sesame seeds and chives.
Notes
  1. ©2016 Le Creuset America
Cooks Recipes http://recipe.cookswarehouse.com/

Ratatouille

Ratatouille
Serves 2
In the dead of winter, slow cookers are a go-to kitchen tool for everything from soups and stews to hearty comfort foods like pot roasts. But slow cookers are equally great (if not better!) during the summer, since they don't heat up the kitchen like other cooking tools and methods. Dust off that slow cooker and enjoy more time on the go, while your new summertime best friend does all of the work! Don't have a slow cooker? Check out our great selection of slow cookers here or stop by any of our 3 locations. Ratatouille is great as a side dish or as a topping for meats and fish. Add in a vegetarian protein, such as tofu, and you have a one-pot meal. Chopping the vegetables “roughly” means to chop them into larger chunks, rather than a typical chop. The vegetables will hold their shape a little better in the slow cooker if left a bit larger. Let Chef and cookbook author Cynthia Graubart continue to inspire you at dinnertime when she returns to our kitchens in September for 3 different cooking classes and when she takes the stage at the Decatur Book Festival with co-author Nathalie Dupree. Stop by any of our stores and pick up a copy of her cookbooks including Slow Cooking for Two, Slow Cooker Double Dinners for Two, Southern Biscuits, Mastering the Art of Southern Cooking, and Mastering the Art of Southern Vegetables.
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Prep Time
20 min
Cook Time
3 hr 30 min
Total Time
3 hr 50 min
Prep Time
20 min
Cook Time
3 hr 30 min
Total Time
3 hr 50 min
Ingredients
  1. 1 small eggplant, roughly chopped
  2. 1 small zucchini, roughly chopped
  3. 2 cloves garlic, minced (or 1 teaspoon bottled minced garlic)
  4. 1 /4 cup chopped onion
  5. 1 red bell pepper, cored, seeded, and chopped
  6. 1 cup chopped fresh tomatoes
  7. 1 /2 cup sliced fresh mushrooms
  8. 1 tablespoon balsamic vinegar
  9. 1 tablespoon olive oil
  10. 3 sprigs fresh thyme (or 1 /2 teaspoon dried thyme)
  11. Salt
  12. Freshly ground black pepper
Instructions
  1. Coat the inside of a 3 1 /2-quart slow cooker with cooking spray or insert a disposable liner, both optional.
  2. Add the eggplant, zucchini, garlic, onion, bell pepper, tomatoes, mushrooms, vinegar, and oil. Stir well to mix. Top with fresh thyme sprigs, or stir in dried thyme.
  3. Cover and cook on Low for 3 1 /2 hours. Stir ratatouille and season to taste with salt and pepper. If vegetables are not done to your liking, cover and continue to cook up to 1 additional hour.
  4. Taste, and season again with salt and pepper. Serve hot or at room temperature.
Notes
  1. Slow Cooking for Two, Slow Cooker Double Dinners for Two, Southern Biscuits, Mastering the Art of Southern Cooking, and Mastering the Art of Southern Vegetables
  2. From Slow Cooking for Two: Basics, Techniques, and Recipes by Cynthia Graubart, published by Gibbs-Smith, ©2013
Adapted from Slow Cooking for Two: Basics, Techniques, and Recipes
Adapted from Slow Cooking for Two: Basics, Techniques, and Recipes
Cooks Recipes http://recipe.cookswarehouse.com/

Zucchini and Parmesan Reggiano Salad

Georgia Grown Zucchini and Parmesan Reggiano Salad with Lemon and Tuscan Olive Oil
This simple summer salad from Chef Rathbun. Still up to your eyeballs in zucchini? Try this recipe using your fresh from the garden squash
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 3 medium Zucchini (fancy)
  2. 1/2 cup Parmesan Reggiano (shaved thin)
  3. 1 Tbsp Lemon Juice
  4. 4 Tbsp First Press Olive Oil
  5. 1 tsp Sea Salt
  6. ½ tsp Black Pepper (fresh ground)
  7. 2 Tbsp Lemon Verbena (chopped)
Instructions
  1. Cut zucchini in half and peel flesh to the seeds, place in a stainless bowl and shave Parmesan in the bowl.
  2. Add lemon, olive oil salt, pepper and verbena.
  3. Toss to incorporate and serve.
Notes
  1. Recipe courtesy of RATHBUN's
Cooks Recipes http://recipe.cookswarehouse.com/