Category: Recipes

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Kale Slaw

Yep, that’s Kale Slaw – not cole slaw. The star of this little bowl of goodness is healthy, nutrient-rich kale. Not only is kale considered a “superfood” it’s delicious and versatile to use. Try it raw in salads, braised with garlic and olive oil, blanched in soups, or crisp-roasted in the oven. Whatever method you choose, kale is a keeper.

Kale Slaw Makes 4 servings

Kale Slaw

Print Recipe
Ingredients Method

Ingredients
  

  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon-style mustard
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1 bunch kale leaves thinly sliced OR bunch spinach
  • 1 large carrot grated
  • 1 small red bell pepper stemmed, seeded, cut in 1/2 inch slivers
  • 1-2 red fresno or serrano peppers stemmed, seeded, minced
  • 2 scallions white and green parts thinly sliced
  • 1/4 cup chopped fresh dill sprigs
  • 1/4 cup cilantro or Italian parsley leaves

Method
 

  1. Combine lemon juice, mustard, cumin, salt and pepper in a small bowl. Slowly whisk in oil in a steady stream to emulsify. Set aside.
  2. Combine remaining ingredients in a large bowl. Drizzle half of the vinaigrette over the salad and toss to thoroughly coat. Add additional vinaigrette to taste. Cover and refrigerate at least one hour and up to 4 hours. Serve with additional dill, cilantro or parsley sprigs as garnish.
  3. *recipe taken from Gojee.com

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Plum & Apricot Pie

(makes one 9-inch pie)


For the filling:

  • 6 cups plums and apricots, pitted and cut to wedges
  • 1/2 cup sugar
  • 2 teaspoons cornstarch

For the crust:

  • 1 1/2 sticks cold unsalted butter, cubed
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 2-3 tablespoons cold water
  • optional: 1 egg and sugar to brush on top before baking

Procedure:

  • Make the crust: Combine the flour and salt. Using a pastry blender, your fingers or a food processor, cut the butter into the flour. If using the food processor, pulse several few times until the pieces of butter are no larger than a pea. The mixture should resemble coarse crumbs. Add water one tablespoon at a time and stop when the dough is malleable enough to form a ball. (If using food processor, slowly add water one tablespoon at a time to the mixture while pulsing it just until a ball is formed). Break into two balls. Cover them with plastic wrap and chill at least 30 minutes. (Crust can be made several hours beforehand.)
  • In a large bowl, combine the fruit with the sugar and cornstarch and mix well. Roll one pastry ball out and transfer to the bottom of a 9-inch pie pan. Fill with the fruit. Roll out top crust on a sheet of waxed or parchment paper, and carefully transfer peel off on top of the pie. Crimp edges to seal the pie shut, and poke holes throughout the top with a fork to ventilate the filling. Brush top of pie with the beaten egg mixed with a little water, and sprinkle the top of the pie with sugar. Bake at 375 degrees for about 40 minutes, or until lightly browned on top.
  • A good way to tell if the pie is fully baked is to see if the pie is bubbly in the middle where the vent-holes are. If not done all the way, the pie will be runny even after it is cooled.
  • Enjoy!

*Recipe taken from Gojee.com.

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Fresh Fruit Parfait

Fresh Fruit Parfait

Print Recipe
Ingredients Method

Ingredients
  

  • 1 large banana sliced
  • 1/2 cup fresh strawberries sliced
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • 1/2 cup apricot sliced
  • 2 cups nonfat frozen yogurt
  • 1/2 cup of granola cereal

Method
 

  1. Rinse fruits delicately under water, place fruits in a bowl and toss gently.
  2. Into each parfait dish, layer 1/4 of fruit mixture, 1 tablespoon granola, 1/4 cup yogurt, 1/4 cup fruit mixture, 1/4 cup yogurt, 1 tablespoon granola and then garnish with a strawberry.
  3. Use single blueberries, strawberries, apricot slices, or raspberries as a garnish and enjoy!

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Summer Squash Burritos

Summer Squash Burritos

Print Recipe
Ingredients Method

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1/2 green pepper chopped
  • 3 small summer squash sliced
  • Salt to taste
  • 4 7 inch flour tortillas
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup chopped tomato

Method
 

  1. Heat the vegetable oil in a skillet over medium-high heat; cook and stir the green pepper in the hot oil until fragrant, about 3 minutes.
  2. Add the squash in three batches, making sure the first has softened slightly before adding the next. Season with salt.
  3. Heat the tortillas under the broiler for about 20 seconds. Spoon the squash mixture into the center of the tortillas; top with the Cheddar cheese and tomato. Roll into a burrito to serve.

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Fresh This Week Tips – July 6, 2011

DAPPLE SUPREME PLUOTS

STORE: Pluots continue to ripen once off the tree, unless they are completely hard. Turn pluots upside down and leave them on the counter, out of the sun. When they reach the desired ripeness, store them unwrapped in the refrigerator up to three days.

USE: Pluots taste the best at room temperature and when they are eaten out of hand. This is because when cooked, the skins can verge on the bitter side. Pluots can stand in for plums in almost any recipe, and show especially well in crisps, pies and tarts, as well as sliced and tossed into summertime fruit salads.

PREP: Plouts should be washed before use. The skin is fine to eat, but for a mellower, sweeter flavor they can be easily skinned. This can be done with a normal peeler, like you would a tomato.

CHERRIES:

STORE: Store cherries in the refrigerator to keep them cold and humid, conserving their nutrients and flavor. Cherries are highly perishable; so it is best to use them as quickly as possible.

USE: Cherries are a common staple in many dessert recipes from pies to the final topping on a sundae. However, consider adding this fruit to savory dishes as well, like with pork chops or bruschetta.

PREP: Handle cherries with care. Be sure to rinse them off under water and mix them with lemon juice or a fruit salad with acidic fruits to keep them from darkening if you choose to slice or peel them.

BLACK SPLENDOR PLUMS:

STORE: Plums ripen at room temperature; the quality is decreased by refrigeration. However, once ripe they should be refrigerated, and will keep for up to 5 days.

USE: A ripe plum is a great snack to eat on its own. They are also a great addition to a number of pastries and other sweets, such as tarts, pies, cobblers, pudding or crumbles. Plums make a delicious addition to fruit and vegetable salads as well.

PREP: Plums should be washed before use. The skin is perfectly fine to eat, but if you’re looking for a sweeter flavor they can be easily skinned.

FRESH FRUIT COBBLER:

INGREDIENTS:
1 cup sliced fresh peaches
3/4 cup peeled, cored and sliced pluots
3/4 cup peeled, cored and sliced pear
1/2 cup strawberries
1/2 cup pitted and sliced cherries
1/2 cup pitted and sliced plums
1 egg
3/4 cup Sucanat/Evaporated Cane Juice, or honey
1/4 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons butter, melted

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Grease a 2 quart baking dish.
  2. Arrange the peaches, apple, pear, blueberries, cherries, and plums in the prepared baking dish. In a medium bowl, beat egg, sweetener, and milk.
  3. In a separate bowl, sift together flour, baking powder, and salt; stir into the egg mixture. Stir in vanilla and melted butter. Cover the fruit with the batter mixture.
  4. Bake 30 minutes in the preheated oven. Cobbler should be bubbly and lightly browned. Serve warm.

Recipe Courtesy of AllRecipes.com

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Vegetable Stir Fry

Vegetable Stir Fry

Print Recipe
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 2 garlic scapes chopped
  • 2 tablespoons peanut sauce
  • 1 cup chopped broccoli
  • 1 cup sliced carrots
  • 1 cup sliced green cabbage
  • 1 cup sliced celery
  • 1 cup fresh snap peas
  • 1 cup sliced zucchini
  • 1 cup sliced tomato
  • 1 cup chopped green onions
  • 1 teaspoon salt
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch

Method
 

  1. Heat oil in a wok or large heavy skillet. Add garlic and peanut sauce, and stir-fry for 4 minutes.
  2. Stir in broccoli, carrots, cabbage, celery, snap peas, zucchini, tomato, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
  3. In a small bowl, mix together water, soy sauce, and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.

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Cucumber, Cantaloupe, & Summer Squash Salad

Looking for a creative alternative to the traditional garden salad? Try this refreshing and delicious recipe for a Cucumber, Cantaloupe and Squash Salad! Simple to make and effortless to enjoy, this will quickly become a staple for your summer get-togethers this season!

Cucumber, Cantaloupe, & Summer Squash Salad

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 1 cup plain whole-milk yogurt
  • Finely grated zest of 1 lime
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon freshly ground pepper
  • 3 summer squashes about 1 pound, unpeeled
  • 1 cucumber about 10 ounces, unpeeled
  • 1 1/2 tablespoons unseasoned rice-wine vinegar
  • 1 teaspoon coarse salt
  • 1/4 large cantaloupe rind removed

Method
 

  1. Make the dressing: Combine yogurt, lime zest and juice, salt, cumin, and pepper. Cover, and refrigerate 20 minutes.
  2. Make the salad: Using a vegetable peeler or a mandolin, shave squashes and cucumber into wide ribbons, stopping when you reach seeds.
  3. Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupes into ribbons and refrigerate.
  4. Just before serving, drain cucumber and squash ribbons and toss with cantaloupe. Drizzle with dressing.

Notes

Recipe courtesy of MarthaStewart.com

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Fresh This Week Tips – June 7, 2011

PEARS

Store: Stand pears, unwashed, on their bottoms and let them ripen at room temperature for up to 5 days. When they’re ready to eat, the flesh on the neck will give a little when pressed. Refrigerate ripe pears for up to 5 days.

Use: Pears take well to baking, roasting, sautéing, or poaching in wine; when cooking, use the pears that are still most firm.

Prep: If you’re serving uncooked pears, cut them just before using; sprinkle the flesh with lemon juice to prevent browning.

PEACHES

Store: Even firm, unripe peaches are delicate, so handle them carefully to avoid bruising. Ripen hard fruits at room temperature, stem-side down, until the flesh feels soft when pressed and they begin to emit a subtle fragrance. Refrigerate peaches only after they’ve ripened, which can prolong freshness for up to 5 days.

Use: Grilled or roasted peaches make an excellent accompaniment for pork, fish, and chicken.

Prep: If baking, look for freestone peaches, whose pits are easier to remove. To slice, cut through to the pit all the way around the seam, twisting each half to dislodge the stone. A squeeze of fresh lemon juice can prevent sliced fruit from browning. To remove the fuzzy skins before baking, submerge whole fruits in boiling water for 10 seconds, then slip off the skins.

STRAWBERRIES

Store: Pick through the berries and discard damaged or moldy ones. Wrap the container of remaining unwashed berries loosely in a plastic bag or paper towel and store in the refrigerator for up to 3 days.

Use: Strawberries are perfect in pies, just right in jams, and a sweet-tart touch in salads. But they’re at their best raw, served at room temperature, topped with freshly whipped cream.

Prep: Wash the berries and trim the caps just before using.

STRAWBERRY PEACH SMOOTHIE Recipe

Ingredients

  • 1 cup sliced fresh strawberries
  • 1 cup fresh or frozen unsweetened sliced peaches
  • 1 cup plain or vanilla yogurt
  • 1 to 2 tablespoons sugar (For a healthier approach we recommend substituting 1-2 tablespoons of raw honey.)
  • Dash ground cinnamon

Directions

  • If desired, set aside a few strawberry slices for garnish. Place the remaining berries in a blender; add peaches, yogurt and sugar or honey. Cover and process until smooth.
  • Pour into chilled glasses; sprinkle with cinnamon. Garnish with the reserved berries. Serves: 2.

*Recipe taken from Taste of Home

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Cold-Fashioned Potato Salad

Cold-Fashioned Potato Salad

Cold-Fashioned Potato Salad

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 2 1/2 pounds red potatoes large diced
  • 3 tablespoons cider vinegar
  • 3/4 cup mayonnaise homemade if possible
  • 1 teaspoon mustard powder
  • 1/4 cup chopped parsley
  • 1 tablespoon chopped fresh tarragon
  • 1/2 tablespoon very thinly sliced garlic
  • 3 tablespoons fine chopped cornichons
  • 1/2 cup small dice red onion
  • 1/2 cup thinly sliced celery
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Method
 

  1. Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
  2. In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

Notes

Source: http://www.foodnetwork.com/recipes/alton-brown/cold-fashioned-potato-salad-recipe/index.html

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SUMMER ON A STICK: GRILLED VEGETABLE KABOBS


SUMMER ON A STICK: GRILLED VEGETABLE KABOBS


Print Recipe
Ingredients Method Notes

Ingredients
  

  • 5 c. vegetables squash, onions, eggplant, cherry tomatoes, mushrooms, etc.
  • 1/4 c. balsamic vinegar
  • 1/4 c. olive oil
  • 1/4 c. chopped tomato
  • 2 T. maple syrup
  • 2 T. chopped fresh herbs basil and thyme are nice
  • 1 T. lemon juice
  • 4 cloves minced garlic
  • 1/4 t. salt
  • 1/4 t. pepper

Method
 

  1. Cut the vegetables into bite-size pieces or leave them whole, depending on their shape. (For example, you’d want to chop up zucchini but not so much the cherry tomatoes.) Place them in a large bowl.
  2. Whisk together the remaining ingredients, pour the marinade over the vegetables and stir to coat. Refrigerate.
  3. Allow vegetables to marinate for several hours (anywhere from 1 to 24 hours of marinating will do).
  4. Thread the vegetables onto bamboo or metal skewers. If you’re using bamboo skewers, it’s a good idea to soak them in water for at least 30 minutes so they don’t catch on fire when you put them on the grill.
  5. Grill the kabobs over medium heat for about 8-10 minutes, turning once.

Notes

Enjoy!

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Tangy Cauliflower Salad

Cooking Time: about an hour

INGREDIENTS:

1 small clove garlic, minced

2 tablespoons capers

2 tablespoons extra-virgin olive oil

2 tablespoons white-wine vinegar

1/4 teaspoon crushed red pepper

1 lemon, zested (2 teaspoons) and juiced (2 tablespoons)

8 cups bite-size cauliflower florets, (about 1 head), cooked until tender-crisp (see Tip)

PREPARATION: Whisk garlic, capers, oil, vinegar, crushed red pepper, lemon zest and juice in a large bowl. Add cauliflower to the bowl and toss to coat. Chill the salad for 30 minutes, or overnight. Serve cold.

TIPS: To cook florets: In a steamer basket, cover and steam 8 to 10 minutes for tender-crisp or 15 minutes for very tender. Or microwave, covered, with 1/4 cup water for 2 to 4 minutes for tender-crisp or 3 to 5 minutes for tender. A 2-pound head of cauliflower yields about 8 cups bite-size florets.

Nutrition Bonus: Cauliflower is a good source of vitamin C, a powerful antioxidant, and has a modest amount of calcium.

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Vegetable Thai Red Curry

Vegetable Thai Red Curry

Print Recipe
Ingredients Method

Ingredients
  

  • Mixed vegetables broccoli, cauliflower, sugar-snap peas, baby carrots, bell peppers etc. – 3 cups(approx.) cut into medium pieces
  • Onions – ½ medium
  • Garlic – 1 clove
  • Ginger – ¼ inch
  • Red Curry Paste – 3 tsp
  • Coconut Milk – ½ can
  • Fresh Basil leaves – 5 to 6 count
  • Fresh Lemon – ½ a lemon
  • Oil for frying
  • Salt to taste
  • Black Pepper- ½ tsp
  • Sugar – ½ tbsp

Method
 

  1. • Mix the Red Curry Paste along with the coconut milk. Keep it aside.
  2. • Slice the onions, garlic and ginger.
  3. • Heat a little oil in a wok.
  4. • Add the onions followed by the garlic. Stir fry them for a minute and then add the fresh ginger to it.
  5. • Add the vegetables to it and fry for about 2-3 minutes
  6. • Add the red curry paste mixture and about ½ cup of water for the gravy.
  7. • Let the vegetables cook in the gravy till done. Make sure that the veggies are not overcooked.
  8. • Squeeze ½ tsp of fresh lemon juice and add a little lemon zest to the gravy.
  9. • Tear the basil leaves and stir it in. Turn off the heat.
  10. • Serve this with white or brown rice, preferably with jasmine rice.
  11. ORIGINAL RECIPE:
  12. http://flwoke.blogspot.com/2010/07/red-curry-with-chicken-thai-style.html

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Fresh This Week Tips 05.03.11

Cameo Apples: Cameo apples have stormed onto the apple scene with their deep juicy flavor and crisp crunch.

STORE:

Keep apples as cold as possible in the refrigerator. Apples do not freeze until the temperature drops to 28.5 degrees F. If the apple skin wrinkles when you rub your thumb across it, the apple has probably been in cold storage too long or has not been kept cool.

USE: Great for cooking, especially soon after harvest when it still retains some tart hints to its otherwise sweet character.

Cucumbers:

Available all year-round, cumbers are a member of the gourd family, along with melons, squash and pumpkins.

STORE:

Keep cucumbers tightly wrapped in the vegetable drawer of the refrigerator for up to 5 days.

USE:

With their cool sensation, cucumbers taste delicious raw—alone or in salads. What else can your cucumber give you? Pickles, of course! Check out this easy recipe for quick dill pickles!

Quick Dill Pickles

Ingredients:

1 large cucumber

1⁄2 cup plain rice wine vinegar

2 tablespoons sugar

1⁄4 teaspoon salt


Directions:

1. Thinly slice the cucumber and toss with

the vinegar, sugar, and salt.

2. Refrigerate for at least 4 hours.

3. Drain and serve.

Zucchini: Zucchini—coming from the Italian word of zucca, meaning “squash”—is the most popular summer squash, possessing a light, delicate flavor.

STORE: Store zucchini in a plastic bag in the refrigerator crisper drawer four to five days and do not wash until just before you are ready to use it.

USE: A component of ratatouille, zucchini is also good grilled, roasted, steamed, pan-fried, or raw. It also adds a boost to sweet breads and muffins. Zucchini is so versatile! If you haven’t “tried it all” with zucchini, do something different this week and try a new way of preparing them, just for fun!

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To Love Creme Fraiche

I have fallen in love with creme fraiche. For so long I’ve relegated it to a once-in-awhile luxury reserved to be in used in “fancy” recipes when entertaining people whom I’ve deemed worthy. Silly me. It wasn’t until I realized I could make it for myself, at a fraction of the cost, that it became a fridge staple.

First, let me take a moment to convince you why you need creme fraiche in your life. Reason number one: Have I ever steered you wrong? I hope the answer is no. Reason number two: Whatever food item that gets the privilege of being mixed with creme fraiche instantly becomes impossibly creamy with a soft, pleasing tang. Not an in-your-face sourness that is more in the veins of sour cream, but rather a subtle sharpness that works like salt to balance the dish and highlight the flavors you’ve worked so hard to introduce.

Creme fraiche marries beautifully with this season’s flavors. A creme fraiche ice cream with a side of roasted rhubarb perhaps or a slightly creamy dressing to accentuate the delicate sweetness of butter lettuce. I think I have proven my case.

Creme fraiche literally means “fresh cream” but it’s not. It is a cultured product soured with the addition of bacteria. The process of making your own creme fraiche is simple and very rewarding. My favorite method is to simply take 1 cup of fresh cream (if possible try not to use an ultra-pasteurized product) then add to that 2 tablespoons buttermilk. Stir that together then let it sit out all day. Once the cream has thickened, cover well and place in the fridge where it will keep for at least one week.

Now that you have your very own supply you can use it in dressings and sauces to finish fish or poultry. Top potatoes with it and use it to add a light creaminess to soups. Whatever you choose to add it to you won’t be disappointed. I rest my case.

by Ashley Rodriguez
Chef, food blogger, and full-time mom. Read more of her writings at www.notwithoutsalt.com

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Spring Salad

Serves 4 as a first course

Ingredients

3 tablespoons extra-virgin olive oil

2 tablespoons crème fraiche (or heavy cream)

1 tablespoon Champagne vinegar

1 tablespoon minced shallot

1/2 teaspoon Dijon Mustard

Stir all ingredients together, taste and adjust seasonings to your preference.

2 heads of butter lettuce, outter leaves removed

4 radishes, thinly sliced

1 avocado, peeled, pitted, sliced 1/2 inch thick

1/2 cup assorted whole fresh herb leaves (such as tarragon, chives, parsley and cilantro)

Directions

Arrange washed and dried lettuce on a platter or in a bowl. Drizzle with dressing then garnish with radish, avocado and fresh herbs. Serve immediately.

Herb Goat Cheese

This is goes beautifully with the Spring Salad.

Ingredients

4 oz goat cheese

2 T fresh herbs, finely chopped (parsley, chives, Tarragon)

1 T heavy cream

Directions

Combine all ingredients. Shape into log or little balls to top the salad.

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Garlic Greens, Goat Cheese and Yogurt Twice Baked Potatoes

5 Russet potatoes
5 tablespoons plain yogurt
3 tablespoons soft goat cheese
2 garlic greens, washed and finely sliced
salt and pepper to taste

Wash the outside of the potatoes well, making sure to get all the dirt off. Using a fork, poke holes in the potatoes on all sides. Place in a oven, pre-heated to 350F. Allow to bake about 50 minutes or until the outside skin is kind of crispy and a fork pokes easily into the potato.

Remove from the potatoes from the oven and allow to cool enough to be able to touch it. Cut the top off, (you can find the top by letting the potato sit on a flat surface. Whatever side is up is the top.)

Take the top and cut it up and place in a bowl. Using a spoon carefully scoop out the potato and put in to the same bowl. Try to get as much of the inside potato out without tearing the skin. Add yogurt, goat cheese, green onion, garlic, salt and pepper to the bowl. Using a fork mix everything together and give it a taste. If it needs some more moisture add in more yogurt and mix again.

Place the potato shells on a baking pan. With your spoon, spoon the filling back into the potato skin shells until it’s mounded up. Rinse and repeat with the other potatoes. Put back in the 350F oven for another 20 minutes. The top should be getting some golden brown to it, if not turn on the broiler for about 3-5 minutes and keep a close watch so nothing burns :).

Serve hot.

Serves 5.

Recipe adapted from: http://acquiredflavor.blogspot.com/2010/04/garlic-green-onion-goat-cheese-yogurt.html

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Sautéed Zucchini

If you want to do a larger amount, double the recipe, but divide and cook the zucchini in two pans. If you crowd the squash too much, it steams rather than browns, and loses too much structure, which isn’t what you’re after.

INGREDIENTS:

2 tablespoons extra virgin olive oil

5 medium garlic cloves, thinly sliced

3 medium shallots or new red onions, thinly sliced

fine grain sea salt

2 medium zucchinis, sliced into 1/4-inch thick coins

a good handful of dill, chopped

1/4 cup almonds or toasted almond slices

In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes. Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns – ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary.

Serves 2 – 4.

Prep time: 5 min – Cook time: 15 min

Original recipe from 101Cookbooks.com: http://www.101cookbooks.com/archives/sautaed-zucchini-recipe.html