Zucchini Rellenos

A Dutch Oven Recipe
          (from Wendy Sjaardema; variations below)
Ingredients:
2 scallions, white and green parts, chopped
1 medium zucchini, quartered lengthwise and cut into 1 inch slices
sea salt
1 tablespoon chopped fresh cilantro, optional
1/2 medium yellow bell pepper, cored, seeded, cut into 1/2 inch strips
4 to 8 ounces mozzarella or other cheese, grated
one 15-ounce can pinto beans, drained and rinsed
2 green chiles, stemmed, seeded and chopped (try anaheim or poblano)
2 medium tomatoes, chopped or one 15-ounce can diced tomatoes, drained
2 or 3 fresh oregano sprigs
2 flour tortillas

Directions:
Preheat Oven to 450*. 
Spray inside and lid of dutch oven with olive oil
Scatter scallions in pot
Spread the zucchini in a layer and season lightly with salt.  Sprinkle with Cilantro, if using.
Scatter in the bell pepper strips and top with half the cheese.  Cover with the pinto beans.  Blanket with the green chiles.
Add the rest of the cheese and top with the tomatoes.  Tuck the oregano sprigs in the crevices.
Spray each side of the tortillas with olive oil.  Cut the tortillas in half and roll each half separately.  Position the rolled tortilla halves on top of the other ingredients in the pot.  Spray well with olive oil.
Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.  Serve Immediately.

Wendy's Variation:
Doubled everything but the beans and cilantro
Used Dried oregano not fresh
Used green bell pepper instead of yellow
Used Anaheim peppers
Used the full 16 oz cheese
Used 2 tomatoes and one 15 oz can - make sure you completely drain canned or gets a little soupy in bottom.
Couldn't get corn tortillas to roll so just layered on top of other ingredients.


Marilyn's Variation:
Use black beans instead of pinto
Use mixture of monterey jack and cheddar cheese
Slice fresh tomates over the top
Use flour tortillas

Penne with Asparagus and Tomatoes

Ingredients

·         8 ounces penne pasta

·         3 tablespoons olive oil

·         2 garlic cloves, minced

·         1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces

·         Salt and freshly ground black pepper

·         2 cups cherry or grape tomatoes

·         1 cup frozen peas, defrosted

·         1/2 cup chicken stock

·         1 cup grated Parmesan

·         2 tablespoons chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.

In a large sauté pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.

Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

Giada deLaurentis

Almond Zucchini Burritos

 Sounds weird, tastes AMAZING!!!
  
Ingredients:
· 6 flour tortillas
· 3 cups julienned zucchini (matchstick size)
· 1/3 cup chopped onions
· 1 tablespoon vegetable oil
· 1/3 cup salsa (mild, medium or hot...up to you)
· 2 tablespoons water
· 3/4 cup sliced almonds (reserve 3 tbsp for garnish) 
1 1/2 cups grated cheddar cheese
· 1 (4 ounce) cans diced chilies

· For topping
· 6 tablespoons salsa (mild, medium or hot)
· 6 tablespoons sour cream (lite or regular)
· 3 tablespoons reserved sliced almonds (mentioned above)

Directions:
Wrap tortillas in foil; bake at 375°F 10-15 minutes or until soft and heated through. (Can also be wrapped in plastic wrap and microwaved for 1-2 minutes on high until soft.)

While tortillas heat, saute zucchini, onion and canned chilies in oil for three minutes on medium heat.

Reduce heat to low, add water and salsa, cover and cook for three minutes.

Stir in almonds (remember to reserve 3 tbsp for garnish).

Harvest Vegetables with Whole Wheat Pasta

Ingredients

• 1 pound whole wheat penne
• Salt and freshly ground pepper
• 2 large or 4 small zucchini, chopped into bite-size chunks
• 1 yellow squash, chopped into bite-size chunks
• 1 red pepper, chopped into bite-size chunks
• 1 red onion, chopped into bite-size chunks
• 1/4 cup plus 3 tablespoons extra-virgin olive oil, divided
• 1/4 cup sliced almonds, blanched and toasted
• 1 cup basil
• 3/4 cup parsley
• 1 clove garlic
• 1/2 cup Parmigiano-Reggiano cheese, grated
• 1 to 1 1/2 cups ricotta cheese

Preheat oven to 400ºF.

Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to package directions. Right before draining, remove and reserve 1 cup of the pasta cooking water. Drain pasta thoroughly, return to the pot and reserve.


While the pasta is cooking, place chopped zucchini, yellow squash, red pepper and onion on baking sheet. Drizzle the vegetables with 3 tablespoons olive oil, and season with salt and freshly ground black pepper. Roast for about 15 minutes or until tender and golden brown.

While vegetables are roasting, place the almonds, herbs, garlic, some salt and pepper in a food processor. Pulse the processor while drizzling in the 1/4 cup olive oil. Transfer the pesto to a large mixing bowl and mix in the Parmigiano-Reggiano. Add the cup of reserved pasta-cooking liquid to the bowl and mix it to combine. Add the pasta and the roasted veggies to the bowl and give it a good toss to coat everything with the pesto.


In a small mixing bowl, combine ricotta cheese and freshly ground black pepper.


Spoon pasta into 6 dishes and top each dish with dollop of the peppery ricotta mixture.

Rachael Ray

Penne Rigate with Mixed Greens and Pine Nuts

Ingredients:

• 1 lb penne rigate
• 3 tablespoons unsalted butter
• 3 tablespoons olive oil
• 1/4 cup pine nuts (1 1/4 oz)
• 1 teaspoon chopped garlic
• 2 (8- to 10-oz) bags mixed salad greens with radicchio (often labeled “Italian” or “Mediterranean”; 16 to 20 cups)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup finely grated Parmigiano-Reggiano, plus additional for serving

Directions:

 

Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander.

Combine butter, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute. Stir in greens and cook, stirring, until they wilt, about 3 minutes. Add penne, salt, and pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side.

Cooks’ note: To reduce the start-to-finish time, cook the nuts, garlic, and greens in a separate pot while you boil the pasta.

 

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