Jul
05
    
Posted (Lori) in News

ANJALI’S GRILLED ROMAINE SALAD

Note from Lori: I tried this over the weekend—so simple, so delicious!

Ingredients

1 head romaine lettuce, leaves separated

Parmesan

Dressing ingredients:

1 tablespoon white wine vinegar

1/4 cup olive oil

1/2 teaspoon dijon mustard

1/2 shallot, finely chopped

Salt and pepper to taste

Method

1          Make the dressing by whisking together all the dressing ingredients

2          In a large frying pan (my favorite is a cast iron pan), heat a touch of oil over medium high heat. Place the romaine leaves in the pan in a single layer.  Fry until slightly charred and wilted, flipping once.  Remove from the heat when done.  Repeat with the rest of the romaine leaves.

3          Drizzle the charred romaine with the dressing.  Finish with freshly grated parmesan

Optional:  Can also top with toasted bread crumbs

KATELYN’S GARLICSCAPE DIP

Katelyn writes:

I was in the Catskills over the holiday and I wanted to pass along this incredible garlic scape recipe that a friend gave me! We used it to spread on meat, but it would be an excellent dip, sandwich spread, or french fry sauce!

I believe she created this, so if you want to credit Susan Jaffe from Snowdance Farm, but I am not 90% certain, so either way is fine with me!

Creamy Garlic Scape Dip & Bread Spread

Ingredients

4-5 garlic scapes

2 tbs almonds

1 tbs sunflower seeds

1 tbs olive oil

2 tbs freshly grated parmesan cheese

salt and pepper

1/4 c Greek yogurt

~1-2 tbs sour cream and/or mayonnaise

Instructions

1. Wash the garlic scapes and cut off the ends so you are left with just the tender fragrant spirally part. Chop them into small pieces. (For a milder flavor, blanch your scapes first.)

2. Add everything to the food processor except Greek yogurt and sour cream/mayonnaise. Pulse until you have a pesto-like consistency.

3. Put the “pesto” into a small bowl and add the Greek yogurt. Take half of the mixture and put it back in the food processor. Puree until almost smooth. Add back into the small bowl.

4. Finally, mix in about 1-2 tbs sour cream or mayonnaise to taste.

*Serve as a dip with veggies or chips of your choice or as a garlic bread spread*

BEETS

The easiest way to cook beets is to cut off the tops and bottoms, wrap them loosely in foil—I wrap a bunch, some people say it’s better to do each beet separately—and roast them in the oven (375-400 degrees). If they’re very big, cut them into halves or quarters. I find that they are sometimes done (soft when you poke them) in as little as 30 minutes, but sometimes take up to 90 minutes. I just keep checking them; the only constant I find is that if I am in a hurry and need them to be done fast, they take longer. Once they’re soft, the skins peel off easily.

Other ways of cooking: peel and boil them; peel and steam them; slice and broil them.

They can also be microwaved; there are detailed instructions here:

http://www.healthy-beets.com/fresh-beets.html

And beets are delicious raw—crunchy and tasty. I wouldn’t serve whole raw beets, but grated or slivered—or spiralized–they are excellent additions to salads and slaws. They’re too messy to use as crudités—pink fingers-–but thin slices of raw beet are great in sandwiches and salsas

RAW BEET SALAD

Beets, like carrots, can be eaten raw. And they’re delicious that way, crunchy and sweet. So sweet, in fact, that they need a strongly acidic dressing like this one for balance.

From How to Cook Everything Vegetarian

Yield: 4 servings

Time: 20 minutes

1 to 1 1/2 pounds beets, preferably small

2 large shallots

Salt and freshly ground black pepper

2 teaspoons Dijon mustard, or to taste

1 tablespoon extra virgin olive oil

2 tablespoons sherry or other good strong vinegar

1 sprig fresh tarragon, minced, if available

1/4 cup chopped parsley leaves

Peel the beets and shallots. Combine them in a food processor and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots, then combine.) Scrape into a bowl.

Toss with the salt, pepper, mustard, oil and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.

VARIATION: Raw Beet Salad with Cabbage and Orange. Quite nice-looking: Use equal parts beet and cabbage, about 8 ounces of each. Shred the beets (with the shallot) as directed; shred the cabbage by hand or by using the slicing disk of the food processor. Add 1 navel orange (including its juice), peeled and roughly chopped.

APPLE AND RAW BEET SLAW

Recipe from Kathleen Daelemans, The Food Network

Tip: Cut beets and apples into thin slices; stack the slices directly on top of one another and cut them into matchstick-size strips

Total Time: 20 min Prep: 5 min Cook: 15 min

Yield:6 servings

Ingredients

1 teaspoon grated ginger

1 pound beets, peeled

1 large Granny Smith apple, or similar flavored and textured apple

3 tablespoons sherry vinegar

1/2 teaspoon coarse grain salt

1/8 teaspoon cracked black pepper

1 to 2 tablespoons extra-virgin olive oil

Directions

In a medium sized salad bowl, using your microplane grater (or the smallest holes of a cheese grater) grate fresh ginger directly into bowl, about one teaspoon. Grate beets and apples, add them to the bowl with the ginger, and toss until ginger is evenly distributed. Add sherry vinegar, salt, and pepper to bowl and toss to coat evenly. Add olive oil, stir to combine. Taste and adjust seasonings. Serve immediately or keep refrigerated.

Recipe courtesy of Kathleen Daelemans

HONEY GINGER BALSAMIC GLAZED BEETS (The Kitchn)

Serves 4-6 as a side dish or 2-4 as a luncheon salad

1 pound medium-sized beets, trimmed and scrubbed (about 6)

2 tablespoons butter

2 tablespoons peeled and chopped ginger

2 tablespoons balsamic vinegar

1 tablespoon honey (optional)

basil leaves for garnish

Preheat oven to 375 degrees. Place beets in an oven-proof pan with sides, such as a cake pan. Splash in about 1/4 cup of water and seal the top with aluminum foil. Place in oven and roast until tender, about 45 minutes. Test by piercing a beet with a sharp knife — it should glide right in.

Remove beets from oven and allow to cool a few minutes, just enough to handle them comfortably. Peel beets using a sharp paring knife, or have a little fun and just slip the skins off using your hands. (A very sensual kitchen experience!) Cold beets won’t peel easily, so be sure to do this while the beets are still warm. Slice beets into chunks. At this point you have the option of refrigerating the beets until you are ready to use them.

Heat the butter over medium heat in a large frying pan and add the ginger. Cook the ginger for a minute or two, just until it becomes fragrant. Add the beets and the balsamic and stir. When the beets are hot and glazed, test for sweetness. Add honey if needed and cook a little longer to glaze. Hint: Adding honey and upping the sweetness of this dish is a good way to introduce beets to the haters.

Remove from heat and serve hot. Alternatively, these beets are also really good served at room temperature as a salad.

SUMMER SQUASH SALAD WITH BEETS

From Terra Firma Farm CSA

This recipe uses ALL of the beets — leaves and roots.  If you like raw zucchini in salads this way, you should consider getting a spiralizer or other kitchen utensil that does it easier and quicker.  Beet roots cooked this way have a texture and sweetness similar to dried figs.

Cut the tops off 1 bunch of beets.  Soak the leaves in a bowl of water while you slice the roots in rounds about ¼ inch thick.

Toss the sliced beets with 2 t. olive oil, salt, and pepper.  Arrange on a baking sheet and bake at 350.  When they are lightly browned on the bottom — which will take 15-20 minutes — flip them.  The other side will brown much more quickly.

Meanwhile, drain the beet leaves, cut the stems off and then chop roughly.  Chop 1 spring onion, whites and greens.  Cook the onions in 1 T. olive oil until soft and beginning to brown, then add the beet greens and cook until tender, about 5 minutes.  Season with salt and pepper.

Slice 1/2 lb. of summer squash thinly.  Cut the squash slices into ribbons.  Toss in a bowl with the hot beet greens and allow to sit for 5 minutes.  Dress with 1 T. balsamic vinegar or fresh squeezed orange juice, 1 T. olive oil, salt and pepper.

Serve the salad topped with crumbled goat chevre or feta cheese and the roasted beet slices.

BEETS WITH HORSERADISH CREME FRAICHE

From Christian Shaffer. Los Angeles Times

About 1 pound of beets, quartered if large

1 tablespoons seasoned rice vinegar (or balsamic)

3 tbs good-quality olive oil

1/4 teaspoon toasted ground coriander seeds

1 small shallot, minced

1/2 cup creme fraiche—see note below on how to make creme fraiche

1 tablespoons prepared horseradish

1 tablespoons kosher salt, divided

1/8 teaspoon black pepper

1 tablespoons fresh chervil or parsley, whole leaves or rough chopped (summer savory is a good substitute)

1. Boil the beets in enough water to cover, with 1 tablespoon salt, until tender, about an hour.

2. In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 minutes. In another bowl, combine the creme fraiche, horseradish, one-quarter teaspoon salt and pepper and set aside.

3. Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.

4. Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom. Using a slotted spoon, mound the beets over the cream. Garnish the beets with the chervil and serve.

Note: CREME FRAICHE is a lot like sour cream, but better. You can buy it in cartons, but it’s pricey; it’s easy to make and I think the homemade version is better.

Instructions from Epicurious: Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

I know—leaving the cream outside the refrigerator for 8 to 24 hours sounds wrong. But it doesn’t go bad, it gets better.

WARM BEETS AND GREENS (adapted from EATING WELL)

8 cups greens (chard, kale, collard, mizuna, spinach, etc.) torn into pieces or sliced into ribbons

1 tablespoon extra-virgin olive oil

1 cup thinly sliced onion

2 plum tomatoes, chopped

2 tablespoons sliced Kalamata olives

2 tablespoons chopped fresh parsley

1 clove garlic, minced

2 cups steamed beet wedges, or slices, 1/2-1 inch thick

2 tablespoons balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Place greens in a large bowl.

Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the greens to the beet mixture toss over low heat until combined and greens wilt sightly. Serve warm.

ROASTED BEET, PEACH, and GOAT CHEESE SALAD (Allrecipes)

2 beets, scrubbed

1 bunch arugula, rinsed and dried; or a mixture of mesclun

2 fresh peaches – peeled, pitted, and sliced

2 shallots or one small sweet onion, chopped

1/4 cup pistachio nuts or toasted almonds, chopped

1 (4 ounce) package goat cheese, crumbled

1/4 cup walnut oil

2 tablespoons balsamic vinegar

salt and pepper to taste

Preheat oven to 375 degrees F. Wrap beets in foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.

Place the greens into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the onions, nuts, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

COLD APPLE BEET SOUP, from Brokeass Gourmet

Here’s a great recipe for a fantastic cold beet soup. It doesn’t taste very good warm; I was very disappointed when I tasted it. But once it was fully chilled it was great,

INGREDIENTS

3 large beets, scrubbed, ends removed

extra virgin olive oil

1 red onion or 2 scallions, diced

4 cloves garlic or 1 chopped garlicscape

1 1/2 ” piece ginger, minced (about 2 tbsp)

2 sweet, crisp apples (such as Fuji), peeled, cored and diced

juice and zest of 1 lemon

1 handful flat-leaf parsley, chopped

salt and pepper to taste

RECIPE SERVES 4-6

DIRECTIONS

Preheat oven to 400 degrees F.

Place beets on a baking sheet and drizzle generously with olive oil. Rub to cover beets fully with oil. Roast in oven for 30-40 minutes, or until tender.

Under cold running water, gently remove the beets’ skins. Chop the skinless, roasted beets into 1? pieces and set aside.

Heat 1 tbsp olive oil in a large pot over medium-high heat. add onion, garlic, ginger and apples. Cook until very fragrant, stirring occasionally, about 2 minutes. Add chopped beets and 4 cups water. Cover and allow to cook for 18-20 minutes, or until apples and beets are very soft.

Add lemon juice and zest and parsley.

Puree using a blender, food processor or immersion blender. Season with salt and pepper to taste.

Serve chilled.

SPICY BEET, ONION, and WALNUT SALAD

Adapted from Jerusalem cookbook—and simplified.

About 1 cup cooked beets, cut into wedges

About 2 cups salad greens—arugula, lettuce, mache, frisee, watercress, etc.

1 small onion or leek, sliced into rings and lightly sauted

2 tablespoons of your favorite herbs—basil, parsley, cilantro, summer savory

Dressing:

1 cup chopped walnuts, toasted (or other nuts)

2 tablespoons crushed garlic or garlicscape

¼ tsp crushed red pepper flakes (more or less to taste)

¼ cup cider vinegar

3 tbs. oil—if you have walnut oil, mix 1 tbs walnut oil with 2 tbs olive oil.,

Toss the beets, greens, onions/leeks, and herbs. Mix the dressing ingredients and pour over the salad.

SUMMER SQUASH

We’ve seen a lot of squash in the past few weeks; some of you have asked for recipes and I dug out an old post that provides many ways to deal with this versatile vegetable.

FROM THE BOOK: Two of my favorite recipes from Recipes from America’s Small Farms are squash-centric: Greek Zucchini Cakes (p. 151) and Picante Zucchini (p. 165). The Squash Pizza (p. 168) is also nice and can be prepared in less than 30 minutes. Squash (or a mixture of squash and chard) can be substituted for broccoli in Broccoli Flan (p. 75). The Basic Vegetable Quiche (p. 20), Basic Gratin (p. 25—I tried it with potatoes and zucchini, it was yummy); Basic Fried Vegetables and Fritters (p. 32-33), Basic Stir-Fried Vegetables (p 34) and Basic Pilaf (p. 35) are great with summer squash. I tried the Basic Souffle with zucchini, and I wouldn’t recommend it unless something with a stronger taste was added—the squash was too bland and the whole thing tasted like scrambled eggs that took an hour to prepare.

QUICKIES: 20 MINUTES OR LESS

Broiled squash: Slice squash diagonally into large ovals. Coat a cookie sheet with olive oil, using a misto (if you don’t have a misto, just spread the oil on the cookie sheet, or better yet, buy a misto—they cost about $15 and you won’t be sorry). Arrange the squash slices on the cookie sheets and coat the tops with oil. Place under the broiler for 3 minutes, until the squash is brown. Remove from oven, turn each slice, sprinkle with salt, pepper, and parmesan cheese. Return to over and broil for another 2-3 minutes until cheese is melted and squash is brown around the edges.

Or—instead of cheese, spread horseradish dressing OR honey mustard over the ovals after you turn them.

Or—instead of slicing into ovals, cut into half lengthwise. These will take about 8 minutes to cook through. Add the cheese or sauce after 4 minutes, but don’t turn. If the squash won’t sit steadily, cut a thin slice off the bottom.

Squash kabobs: Cut squash into small spears. Thread onto skewers. Brush with oil and place on a cookie sheet. Put under a broiler for 4 minutes, turn, broil another four minutes. Add salt and pepper. (If you have time, marinate the kabobs in oil, vinegar or lemon, onion, herbs, and spices before broiling.)

Skillet squash: Heat olive oil in a large skillet; add minced garlic and onion; sauté until soft. Chop 6 squash into chunks or circles. Add to skillet and sauté until soft, about 4-6 minutes. Add 2 cups tomato sauce or canned plum tomatoes; cook, stirring, until heated through. Add whatever herbs you like &/or have on hand—basil, parsley, oregano, and rosemary are particularly nice. Cook another two minutes. Top with grated parmesan and serve (over rice or pasta, it makes a full meal).

Quick squash pancakes: The Greek Zucchini Cakes and Basic Fritters (FROM THE BOOK, above) are nice, but you can get the job done even faster. Just throw 4 cups of cubed zucchini into a blender/food processor with a small chopped onions, a couple of cloves of garlic, and salt and pepper. Pulse for a few seconds. Drain off the liquid and throw the pulp into a bowl. Heat 2 tablespoons of salad oil on a large skillet. Add 2 beaten eggs and 1/2 cup of grated cheese to the pulp. Form into 2-inch long ovals and drop into the heated oil. Fry for a few minutes on each side, turning once.

Squash and pasta; squash and rice. Slice squash thinly; sauté in olive oil until brown and crispy. Add salt and pepper to taste; serve over pasta or rice, topped with parmesan or other cheese. Of course, you can add other vegetables (mushrooms, eggplant, onions, string beans, greens) to the sauté pan, but it’s fine with just the squash.

PULP THEM: Wash, cut into chunks and throw them in the food processor; pulse for 15-20 seconds. Put the pulp in a colander and let it sit over a pot for a half hour to get rid of some of the water. Put the remaining pulp into freezer bags in 2-3 cup portions—they take up very little room in even the smallest freezer. Sometime next winter, you’re going to make wonderful zucchini bread, fritters or pancakes (see above), or thicken a soup or stew with the stuff in those little bags.

MAKE SANDWICHES: Slice squash vertically into long strips. Broil or sauté them until soft; season with salt and pepper. Layer into sandwiches with sautéed or carmelized onions, roasted tomatoes, sliced or grated cheese. Spread bread with mustard, honey mustard, or horseradish sauce. This works well in pita, wrap, or flat bread.

STUFF THEM: Cut squash in half and scoop the pulp out of each half, leaving 1/4” on all sides. This is easier said than done; I find that I need to cut into the pulp with a knife and try to dig down so that I can use a spoon to get the pulp out; the whole thing gets pretty messy, but the spoon smooths it out, and who sees what’s under the stuffing anyway? Then chop the pulp; heat some oil or butter in skillet, add garlic, chopped onion or scallion, whatever other vegetables you have around (chopped finely), some rice or mashed potatoes. Toss the whole thing until cooked through. Allow to cool slightly, then add 2 beaten eggs. Stuff the scooped out squash with this mixture, then top with a little parmesan and/or bread crumbs. Bake in a 400 degree oven for about 15 minutes; a few minutes under the broiler will brown the top nicely, but isn’t absolutely necessary.

For other stuffings, see Recipes from America’s Small Farms, p. 164. Stuffing is particularly suited to pattypan squash. Slice off the top, then get the pulp out however you can.

SQUASH CHIPS: Mix 1/2 cup flour with 1/2 cup water until blended. Mixture should be a thin batter, but thick enough to stick to squash—add water or flour until this is achieved. Slice squash into large ovals. Heat oil in a large skillet, so that it goes about 1/8” up the sides of the skillet. Dip squash ovals into flour batter on both sides. When oil is hot enough to sizzle, drop the squash into oil so that the ovals are close but not touching. Fry for a minute or two on each side, until the batter browns around the edges. Using a pancake turner, turn onto paper towels to drain, and make the next batch. Salt the finished chips and serve hot.

PICKLE AND CAN THEM: I used to be afraid that the stuff that I canned would kill someone—but I’ve been doing it for years and we’re all still alive. If you follow the canning directions carefully and discard any food that looks the slightest bit suspicious, there’s no reason that the food you can should be any more dangerous than other parts of life. I’ve invested in a big canning pot and rack, but if can be done with a big soup pot. You will need a jar holder to remove the jars from the hot batch, but you can get one for about $1.00. Most hardware stores (and Gracious Homes) carry the jars and lids. Here’s one recipe for pickled squash; there are lots of others on the internet. If you can’t get over the “I might kill someone with these” feeling if you store on a shelf for six months, you can still make half the recipe, cover the jars tightly, and store in the fridge for up to two weeks.

SUMMER SQUASH BREAD AND BUTTER PICKLES (Gourmet  | July 2001)

Yield: Makes 6 (1-pint) jars

Active time: 1 1/4 hr Start to finish: 5 1/2 hr (plus 1 week for flavors to develop)

4 lb small yellow squash and green zucchini, scrubbed and cut into 1/4-inch-thick rounds (12 cups)

2 large onions, cut crosswise into 1/4-inch-thick slices

1/4 cup plus 1 1/2 teaspoons canning salt

1 quart crushed ice

2 1/4 cups cider vinegar

1 cup pure maple syrup (preferably dark amber)

3/4 cup water

1 tablespoon mustard seeds

1 teaspoon whole allspice

1/2 teaspoon celery seeds

6 (4- to 5-inch-long) fresh red chiles such as Holland red hot finger peppers

Special equipment: 6 (1-pint) canning jars with lids and screw bands

Preparation

Toss together yellow squash, zucchini, and onions with 1/4 cup canning salt and crushed ice in a large bowl. Press a plate directly onto vegetables and place a 5-pound weight on top (a bag of sugar in a sealed plastic bag works well). Let stand at room temperature 4 hours.

Sterilize jars and lids.

Bring vinegar, syrup, water, mustard seeds, allspice, celery seeds, and remaining 1 1/2 teaspoons canning salt to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes.

Cut a lengthwise slit in each chile (don’t cut all the way through), then add chiles to pickling liquid and continue to simmer 1 minute.

Drain jars upside down on a clean kitchen towel 1 minute, then invert.

Drain vegetables in a colander set over a bowl to catch liquid, then pack into jars, tucking a chile pepper into side of each jar. Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.

Seal, process, and store filled jars , boiling pickles in jars 20 minutes.

Let pickles stand in jars at least 1 week for flavors to develop.

FAUX APPLE PIE

I didn’t believe it either, but this pie, made with squash and without a single apple, tastes just like apple pie. It think this means that we’re tasting the sugar and cinnamon and not the apples when we eat apple pie, but it’s still a good way to use a lot of squash. I use a streusel or crumb topping instead of the second crust.

INGREDIENTS

1 recipe pastry for a 9 inch double crust pie

4 medium-sized summer squash

2 tablespoons lemon juice

1 pinch salt

1 1/4 cups packed brown sugar

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons cream of tartar

pinch ground nutmeg

3 tablespoons all-purpose flour

1. Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.

2. In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that’s OK.

3. Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

SUMMER SQUASH RIBBONS

Serves 4

1 1/2 pounds zucchini, yellow, or zephyr squash

1 shallot, very thinly sliced (about 2 tablespoons)

2 tablespoons extra virgin olive oil

2 teaspoons white wine vinegar

Salt and freshly ground black pepper

1/4 cup chiffonade of basil

1/4 cup toasted pine nuts

2 ounces goat cheese

Trim the ends off the squash and, using a mandoline, vegetable peeler, or knife, cut the squash lengthwise into very thin strips.

Place in a large bowl with the sliced shallot, olive oil, and vinegar, and gently toss to combine. Let stand for 10 minutes.

Season to taste with salt and pepper. Then add the basil and pine nuts and gently toss to combine.

Transfer to a serving dish(es) and crumble goat cheese on top. Serve immediately.

SUMMER SQUASH ANGEL HAIR

Serves 2

4 ounces angel hair pasta

1 tablespoon butter

1/2 small onion

2 garlic cloves, pressed

2 medium summer squash or zucchini, grated

salt

pinch cayenne pepper

1/4 cup grated Parmesan cheese

Bring a large pot of water to the boil.

Meanwhile, melt the butter in a medium saucepan. Add the onion and cook, stirring, until the onion is translucent, 5-10 minutes. Put in the pinch of cayenne pepper and of salt to taste, then add the grated zucchini and the garlic and cook over medium heat until reduced, about 8 minutes. Sprinkle with pepper and a little more salt and turn the heat to low.

When the water is boiling, add a teaspoon of salt and the angel hair and cook according to package directions (angel hair cooks quite quickly – it will take only 2-3 minutes). Drain, reserving 1/3 cup of pasta water.

Add the angel hair and pasta water to the summer squash and turn the heat to high. Let the whole thing reduce, then scoop into a serving bowl and sprinkle with the cheese. Serve immediately.

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