pan roasted zucchini with whipped feta

 

INGREDIENTS

• 3 small/medium zucchini

• Olive oil

• Salt & peppe

• Basil Whipped Feta

• 8 oz feta cheese

• 1/4 cup cottage cheese or ricotta

• 1/2 cup packed basil leaves

• 2 tbsp lemon juice

• 1 clove garlic

  1 -2 tbsp olive oil

• Pinch salt

• Garnishes 

• Chopped pistachios

• Fresh, chopped basil 

•  honey 

  
  

  Slice Zucchini in half the long way,  score the cut side with knife cuts...season with salt pepper
  
  heat skillet on medium heat, cut side down for 3-4 minutes.
  
  Whip all the feta ingredients in cuisinart... spread across plate and lay zucchini on top...

Black Bean red Lentil Burgers

 Black Bean red Lentil Burgers

One cab Black beans rinsed and dried on paper towels..

1 cup of red lentils, (cooked, drained) 

Half and onion

2 cloves garlic

hand full of cilantro

1TBS of gochujang

one egg

1 cup Italian panko crumbs

salt/ pepper

In Cuisinart blend, onion,  garlic, and cilantro. then add black beans, lentils and gochujang. Once well mixed in, crack on egg, and one cup of panko , sprinkle in salt and pepper, stir til combined...

oil hands and make balls of dough and flatten on squares of parchment paper.  stack, add to freezer bags, and freeze.

Black bean Chick Pea salad

Salad: (4 servings)

• 2 cans black beans, drained and rinsed
• 2 cans chickpeas, drained and rinsed
• ½ red onion, chopped
• Carton cherry tomatoes, halved
• ½ cup fresh parsley, chopped
• ½ cup fresh mint, chopped

Mix all together in a large bowl.

Make dressing:

• ¼ cup olive oil
• ¼ cup apple cider vinegar
• ¼ cup lemon juice
• salt, to taste
• pepper, to taste
• feta cheese, crumbled

Pour over salad to marinate in fridge for a few hours before serving.

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• **We like to add over arugula greens… 

Zucchini Boats

3 large zucchini, halved

8 ounces cream cheese, softened

1 cup shredded gruyere

1 cup shredded mozzarella

2 jalapenos, finely chopped

1 garlic clove diced.

1 jalapeno  diced.

1/2 cup of bread crumbs

2 Sausages crumbled.  ( I used "The Flower Shop sausages by Shaller & Weber : excellent choice) 

Preheat oven to 400 degrees. Cut zucchini in half and scoop out the seeds.

Cook sausage, dice up, and let cool.

Add sausage mixture to the boats... sprinkle sausage to sit into the cheese mixture, then top with Cheese.

I lined them on parchment on my baking sheet for easy clean up from the cheese...

Bake 15-20 minutes, until cheese is bubbly.

Roasted sausage with spanish onions and grapes

This is an amazing recipe From the NY times...

https://cooking.nytimes.com/recipes/1020536-roasted-sausages-with-grapes-and-onions?utm_source=sharetools&utm_medium=email&utm_campaign=website

INGREDIENTS

• 1 large Spanish onion, thinly sliced
• 4 tablespoons extra-virgin olive oil
• ½ teaspoon fine sea salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 4 cups seedless red grapes (1 1/4 pounds), destemmed
• 1 teaspoon fennel, coriander, cumin or caraway seeds, lightly crushed
• 1 pound any sausages, poked all over with a fork
• ½ cup parsley, coarsely chopped
• 2 tablespoons chopped chives
• 2 teaspoons rice vinegar or sherry vinegar, plus more to taste  (I used brown rice Vinegar) 

PREPARATION

1. Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.
2. After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.
3. Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.
4. Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.
5. Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.

stuffed peppers

Ingredients

• 1 lb mini sweet peppers
• 2 tbsp extra virgin olive oil
• salt
• 8 ounce log goat cheese (2 small logs) 
• 2/3 cup grated parmesan (40g by weight)
• 1 tbsp minced garlic
• 2 jalapeños seeded and finely chopped (1/3 cup, measured)
• 1/4 tsp freshly ground black pepper

Instructions

• Preheat the oven to 425F*.
• De-stem the peppers, then cut each in half. Place in a bowl with the olive oil and 1/4 tsp of salt, and toss well to coat.
• In a large bowl, stir to combine the goat cheese, parmesan, garlic, jalapeños, and black pepper.
• Fill the cut peppers with small spoonfuls of filling. 
• Roast the peppers for about 20-25 minutes, until the peppers are soft and the cheese is golden on the edges. 

Shrimp and Asparagus tart

Ingredients

• 2 pounds Shrimp
• 1 bunch Green Asparagus
• 1 whole Shallot
• 2 cloves Garlic, Finely Chopped
• ¼ teaspoons Bird Pepper (Jalapeno) Finely Chopped
• 2 Tablespoons Heavy Cream
• 2 Tablespoons Chopped Cilantro
• 2 teaspoons Lime Juice
• ¼ teaspoons Each Of Salt and Pepper
• 1 package Puff Pastry Sheets (14-17 Ounce Package)
• 1 Tablespoon Olive Oil, Divided

Preparation

Prepare shrimp by removing the shells and tiny black veins that run on the top and bottom of shrimp (not only are you removing the intestines of the shrimp, but this will also make the shrimp curl curl up once cooked). Set aside 9 shrimp per tart (if doing individual tarts) for the topping.
Prepare asparagus by trimming the ends and the stems to get rid of the fibrous exterior. Steam for about 5 minutes (depending on how crisp you like yours – we like ours quite crisp). Set aside.
Mince finely the garlic, shallots and pepper. Chop the remaining shrimp finely. This will make the base of the tart.
In a non stick skillet, over high heat pour 1/2 tablespoon of olive oil and heat until pan is hot. Add shallots, garlic and pepper and stir for a minute. Add chopped shrimp and saute until shrimp is cooked through. Then add the heavy cream and a pinch of salt. Stir through until heated and simmer for a minute. Remove from heat and cool for a few minutes. Taste and add more seasonings if needed.
On a baking tray lined with parchment paper, place puff pastry squares evenly apart. Cover sheets evenly with the shrimp mixture and bake for 20 minutes (until pastry is golden brown and slightly raised).
While tarts are baking, in a non skillet pan add remaining oil and over high heat sauté the remaining shrimp and the asparagus. Season with salt and pepper and once shrimp turn pink add lime juice and cilantro. Toss together and remove from heat.
Once tarts are finished baking, slide carefully onto plates and top with asparagus and shrimp mixture.
Serve immediately !
We served this with a green salad , perfect for a light dinner or lunch. Portobello mushrooms would be great in place of the asparagus or shrimp.

I increased the jalapeno and spiced up the shrimp.... added cherry tomatoes and parmesan cheese over tart.