Zucchini Ribbon Salad

April 25, 2010 by 116 Comments

Ribbons of zucchini can instantly transform a simple salad into something you might see served at an upscale restaurant, not only does it look pretty, but the added zucchini adds a special element of flavor. This is so easy to make and you don’t even need a fancy gadget to do it!

A simple vegetable peeler is all you’ll need to to cut the thin lengthwise strips of zucchini. Start by cutting off the ends of your zucchini then use your peeler to cut the strips, stopping and turning when you see the seeds. The unused portion as seen in the photo above can easily be diced up and used for future use.

You’ll want to make sure you cook your strips of zucchini either in a stove top grill or saute pan coated with a tiny bit of olive oil, they only take a couple of minutes. Make sure they cool completely before adding them to your salad.

I used arugula for my salad base and tossed it in a vinaigrette of 3 parts olive oil to 1 part red wine vinegar, added a touch of Dijon, a crushed garlic clove, salt, black pepper and oregano, any lemon based dressing would be work as well.
Lay your zucchini strips on top, toss in some feta or shaved Parmesan and sprinkle with toasted nuts, I used hazelnuts here with the feta, but pine nuts or slivered almonds would be just as good. To finish, drizzle a little more dressing over the top. Just let your creative juices flow and make it your own!
Buon Appetito

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116 Comments Filed Under: Salads Tagged: ,

Fresh Strawberry and Ricotta Tart

April 20, 2010 by 48 Comments

I love this time of year when fresh fruit and berries are popping up all over in the grocery stores, and even though it’s not quite the season yet they’re looking really good and there’s always some kind of a sale going on which makes it even better! So I just can’t resist buying berries every week.

Most times I’m mixing them up in some Greek yogurt which is very satisfying in itself, but every once in a while I like to make a tart or a pie of some sort. When I found this recipe I knew I was going to love it, strawberries and ricotta go so well together.

This is not an overly sweet dessert, in fact the balance is just right, the creamy ricotta actually complements the strawberries in a way that lets them shine through. And lets face it, glossy fresh strawberries topped on any dessert is hard to resist!

We couldn’t resist, as you can see!
Adapted from Rustic Fruit Desserts
The original recipe calls for a short dough crust, but I felt like a graham cracker crust so I made that instead, but feel free to make or purchase your favorite pie crust.
For my version you’ll need:
1 ½ c. of finely ground graham crackers
1/4 c. sugar
5 Tbs. butter, melted
1/8 tsp. salt
Firmly press the crumb mixture into the bottom and up the sides of a 9 inch fluted tart pan with removable bottom.

Ingredients:

1 cup ricotta
1/3 cup cream cheese at room temperature
3/4 cup granulated sugar
1/2 teaspoon salt
2 eggs
1 tablespoon vanilla extract
6 cups strawberries hulled, and sliced on the thick side
1/2 cup strawberry jam
Here’s what you do:
1. Preheat the oven to 350°F.
2. Using a beater, mix your ricotta, cream cheese and sugar together on medium speed. Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally. Stir in the vanilla.
3. Pour the filling into the prebaked tart shell and bake in the middle of the oven for 30 minutes, or until the edges have puffed up and toothpick comes out clean. Cool to room temperature on a rack, then chill in the fridge for 1 hour.
4. Just before serving, put the strawberries in a bowl. Warm the strawberry jam in a small sauce pan over low heat, then toss and coat the jam over the strawberries. Arrange the sliced berries on top of the tart and serve immediately.
Note: The tart filling can be made a day in advance and refrigerated. Top with the strawberries just before serving.
Enjoy and Buon Appetito!
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All About Peas…

April 16, 2010 by 29 Comments

When I think of pasta and peas I think of my mother-in-law, she use to make this simple dish for her lunch, she would drain a can of peas, saute garlic, onion and red pepper flakes in olive oil, throw in her cooked pasta and a generous amount of grated cheese, lunch was done in a matter of minutes. I still make it her way today, but replaced with frozen peas instead.

This is an updated version of pasta and peas, and if you like a little heat in your food like I do you’re going to love this. Thinly sliced jalapenos, shaved garlic, lemon zest and lemon juice all sauteed in olive oil make up the flavored sauce for this dish. Of course you can omit the jalapenos or at least reduce the amount if you like, but in my opinion go for the heat! This was so simple and sooooo good, I can’t wait to make it again!

Pasta with Peas and Lemon

1lb spaghetti
4 cloves shaved garlic
2 jalapenos seeded and thinly sliced
1 lemon zested
1/3 cup lemon juice
1 1/2 cup peas
1/3 cup parmesan
3 tablespoons olive oil
Salt and pepper

Cook pasta, while cooking heat a large skillet with the olive oil, add shaved garlic, sliced jalapenos, zest and juice, saute til golden, toss in cooked pasta, add grated cheese and a drizzle more of olive oil.
Recipe adapted from Real Simple Magazine

Speaking of peas! Here’s a great salad composed of peas, feta cheese, radishes, red onion and mint.

After blanching 2 cups of frozen peas for 5 minutes, cool down with cold water. Make a dressing of 2 tablespoons of olive oil, 1 tablespoon each of honey and red wine vinegar and 2 teaspoons of Dijon mustard. Whisk together and toss with 1 finely diced red onion, 1/4 cup feta, 1/4 cup fresh mint, and 2 or 3 finely sliced radishes.

Have a great weekend and Buon Appetito!

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