Zucchini Salad with Lemon, Herbs and Ricotta

Adapted from Christopher Kimball’s Milk Street Magazine

2 medium zucchini (about 1 pound)

2 T lemon juice

2 t fresh rosemary, minced

1 t honey

½ t sea salt

½ C whole milk ricotta

2 t lemon zest

2 T extra virgin olive oil

¼ t sea salt

¼ C pistachios, chopped

1 T sesame seeds

Garnish – ½ – 1 C lightly packed fresh herbs, chopped (mint, chives, parsley)

Thinly slice the zucchini (use a hand-held slicer or a mandolin if you have one) and transfer to a bowl. Mix together the lemon juice, rosemary, honey and salt and add to the sliced zucchini; toss well and let stand 15-30 minutes. Left longer, the slices will turn limp and continue to release moisture, which changes the texture of the salad and can dilute flavors.

In a small bowl, mix together the ricotta with the lemon zest, olive oil and salt. Set aside.

In a small skillet (or in a toaster oven), combine the pistachios and sesame seeds and toast, stirring often, until fragrant, about 2-3 minutes. Set aside to cool.

Transfer the zucchini to a platter, add half the fresh herbs and mix gently. Dollop the ricotta mixture on top. Scatter with the pistachio-sesame mixture and the remaining fresh herbs. Drizzle with additional oil and a sprinkle of salt and pepper. Serves 4.


Butter Lettuce with Sugar Snap Peas, English Peas and Radishes and Honey Herb Vinaigrette

The sweet crunch of sugar snap peas and tender English peas and peppery radish slices are brought to light with a delicately sweet vinaigrette. Chill and pat the peas dry before adding them to the salad- it gives the best flavor and texture.

1 head butter lettuce, washed and dried, leaves torn into bite-size pieces

8oz fresh English peas, or 1 C frozen peas, thawed

8oz sugar snap peas, strings removed

6 medium radishes, thinly sliced

3 scallions, white and light green parts, thinly sliced

For garnish – 2 T coarsely chopped dill, tarragon, basil, chives and/or parsley

(Optional- 2oz. crumbled feta or ricotta salata, shaved with a vegetable peeler)

Honey Herb Vinaigrette

1/3 C fresh herbs- dill, tarragon, basil, chives or parsley (can substitute with 1 T dried), finely chopped

1 T white wine vinegar or apple cider vinegar

1 T fresh squeezed lemon juice

½ t lemon zest

1 t honey

1 t Dijon mustard

¼ – ½ C extra-virgin olive oil

Sea salt to taste

Prepare the vinaigrette: Put all the dressing ingredients except the olive oil, in a small jar and shake to combine. Add ¼ cup of olive oil and shake well. Taste and adjust for salt and more olive oil, if desired. (If you have a mini food processor, use that and process until emulsified). Set aside.

For the salad: If using fresh peas, sample them. If they are young, sweet, and tender, keep them raw. If they are older and a bit tough, blanch them in small pot of boiling water until they are tender, 2 to 4 minutes. Drain and immediately rinse under very cold water. Shake off excess water and refrigerate until well-chilled, at least one hour.

Bring another pot of water to a boil and add the sugar snap peas and blanch until crisp-tender, one to 2 minutes. Drain and immediately rinse under very cold water. Shake off excess water and refrigerate until well-chilled, at least one hour.

Combine the lettuce, scallions and radishes in a salad bowl, and toss to combine, taking care to separate the radish slices. Pat dry the English peas and sugar snap peas with a clean dish towel if they are very wet, and add them. Dress lightly and toss the salad gently (you may not need all the dressing); garnish with your roughly chopped herbs of choice. Serves 4.


Savory Crustless Popovers

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3 eggs
2/3 C half and half
½ C plain lowfat yogurt
1 T unsalted butter, melted
1/3 C flour
½ t salt
4 oz. mild cheddar, shredded
2 T each fresh parsley and chives, finely chopped (or other herbs of your choice)

Preheat oven to 400 degrees.
Whisk together the eggs, half and half, yogurt and butter. Add the flour and salt, stir in the cheddar and herbs. Fill greased ramekins or mini-muffin tins until 3/4 full, and bake for 20 minutes, or until set, puffy and lightly brown on top. Let popovers cool at least 10 minutes before unmolding (they will fall slightly, this is normal!). Gently invert to unmold. Serve warm or at room temperature. Makes 12 standard muffins.


Radish and Herb Salad with Strawberries and Sungold Tomatoes

strawberry herb salad

 

 

The combination of strawberries and tomatoes is irresistible.  This salad does that and more, adding peppery radishes, plenty of herbs and a creamy yogurt dressing flavored with maple syrup to enhance the sweetness of the strawberries.  Make it even more  kid-friendly by omitting the radishes, but for grown-ups, don’t change a thing.  Danielle demoed this recipe at Brookside and at USBG in May 2014.  Adapted from Food52. Read More


Summer Squash and Tomato Gratin

gratin

Give this gratin time to cook slowly, releasing juices and then caramelizing slightly.  This gentle treatment emboldens flavors and intensifies the sugars.  What you’ll get is not just an explosion of summer flavors, bur also a rich, satisfying dish that could easily be the centerpiece of a vegetarian meal.  Using the basic recipe, experiment with different vegetable combinations, such as potatoes and eggplant, and also with different cheeses.  You’re sure to agree that this dish captures the essence of late summer.  Adapted from Fine Cooking. Read More