Delicious Recipes
Zucchini Lasagna with Farmer Cheese
Zucchini Lasagna with Farmer Cheese Martha Stewart Living, August 2010 There's no cooking required for this "lasagna" made of garden-fresh zucchini and tomatoes, layered with creamy farmer cheese and basil leaves. Farmer cheese Salt and pepper...
Marinated Radish Salad
1 Bunch radishes, thinly sliced or julienned. 6-8 scallions, sliced. 2 Tbsp chopped, fresh cilantro Combine all ingredients together in a bowl. Sprinkle lightly with salt if desired. This salad can be served on its own or over lettuce, using the following dressing...
Zucchini with Lemon and Thyme
Zucchini with Lemon and Thyme (Martha Stewart) Zucchini is a good source of vitamin C and potassium, and can be enjoyed raw or cooked. Ingredients 1 1/2 pounds zucchini (about 3 medium) 2 teaspoons plus 2 more teaspoons extra-virgin olive oil Coarse salt and...
White Bean and Garlic Scape Dip
1/2 cup sliced garlic scapes (4-6) 1 tablespoon freshly squeezed lemon juice, more to taste 1/2 teaspoon coarse sea salt, more to taste Ground black pepper to taste 1 can (15 ounces) cannellini beans, rinsed and drained 1/4 cup extra virgin olive oil, more for...
Scallion Pancakes
SCALLION PANCAKES Printed from COOKS.COM Read more about it at www.cooks.com/rec/view/0,191,134191-244193,00.html Content Copyright © 2012 Cooks.com - All rights reserved. 2/3 cup flour 1/4 cup warm water 3-4 minced scallions 1/4 teaspoon onion powder sesame...
Braised Bok Choi
1 tablespoon vegetable oil 8 heads baby bok choy, trimmed, and halved lengthwise if large 1/4 cup homemade or low-sodium store-bought chicken stock, or water 3 tablespoons soy sauce Heat oil in a large skillet over medium-high heat until hot but not smoking....
Sugar Snaps with Toasted Almonds
1/2 cup whole almonds, (2 1/2 ounces) 3 tablespoons unsalted butter 1 pound fresh sugar snap peas, ends trimmed 3 tablespoons freshly squeezed lemon juice, (1 lemon) 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper Preheat oven to 400 degrees....
Spring Salad with Mozzarella
2 1/2 cups baby lettuce leaves 1 ball (10 ounces) fresh mozzarella, halved lengthwise, sliced 1/2-inch thick crosswise 2 scallions, white and pale-green parts only, trimmed and thinly sliced 4 radishes, trimmed and sliced into rounds Coarse salt and freshly ground...
Parsley Oil
Salt 1-2 large bunches fresh flat-leaf parsley, rinsed 1/4 cup extra-virgin olive oil Bring a medium saucepan of salted water to a boil. Prepare an ice-water bath, set aside. Pick 2 tablespoons of parsley leaves; wrap in damp paper towel, and refrigerate. Add...
Cumin Roasted Beets
4 medium beets, halved and sliced ¼ inch thick. 1-1 ½ tsp. ground cumin 1 Tbsp. olive oil 1 Tbsp. lemon juice 1 Tbsp. honey Salt and pepper 1 c. water In a deep skillet, heat oil over moderate heat. Add beets, cumin, and honey. Stir until beets...
Sage Polenta
5 c. water Coarse salt and pepper 1-1 ½ c. coarse polenta (cornmeal can also be used in a pinch) 2 Tbsp. finely minced sage leaves 3-4 Tbsp. unsalted butter, room temperature Bring water to a boil in a large saucepan over high heat. Add salt. Whisking...
Lavender Tea Cookies
1 tablespoon dried culinary lavender flowers 1 cup butter, room temperature 2/3 cup granulated sugar 1 teaspoon pure vanilla extract 1/4 teaspoon lemon extract 2 cups all-purpose flour 1/8 teaspoon salt In a mortar, grind lavender flowers with the pestle. In a medium...