RECIPE: Linguini with Zucchini, Thyme and Parmesan

Fresh zucchini is sautéed with thyme and pepper and finished off with freshly grated Parmesan. An amazing combination that is fresh and tasty.

Ingredients for one Person

4 oz. pasta

1 zucchini, quartered pieces

5-6 fresh thyme sprigs

1/2 tbsp. butter

1 tbsp. olive oil

1/8 tsp. freshly cracked pepper

Pinch of salt

Kitchen equipment needed:

Pot for cooking pasta

Skillet

Wine pairing suggestion:

The Zucchini pairs well with a Sauvignon Blanc, Sancerre or other dry white wine.

Preparation

Bring a pot of salted water to boil.

First cut the ends off the zucchini, then cut the zucchini in half. Next, cut it in half lengthwise, and then again to make quarters. Finally, chop the quarters into 1/4-inch pieces. Repeat with the other half of the zucchini.

Take the thyme leaves off the sprigs.

Cooking Instructions

When the water has boiled add the pasta and cook for 9 minutes.

When the pasta has been cooking for 5 minutes, heat the butter and olive oil over medium-high heat. Add the zucchini and thyme and sauté for 3-4 minutes. When the pasta is done add about 1/2 a cup of the pasta water and the pasta to the skillet. Turn the heat to high and let simmer for 2-3 minutes, or until almost all the pasta water has evaporated.

Transfer to a bowl and sprinkle with Parmesan cheese.

Serve and enjoy!

RECIPE: Fried Rice

I made this recipe up using left-over cooked brown and jasmine rice.  The below ingredient amounts are estimates, so feel free to use more or less of the veggies as needed or based on what you have on hand.  I used shrimp but it's easy enough to make this vegetarian by omitting the shrimp.  This is a great, super simple way to use up lots of CSA veggies!

canola oil
2 cloves garlic sliced
fresh ginger
diced peppers
chopped broccoli
zucchini or summer squash diced
1 lb. shrimp
lemongrass
1+ cup of cooked rice
edamame
sliced scallions
sesame oil
soy sauce

Heat canola oil over medium heat and saute garlic and ginger for 5 minutes.  Add pepper, zucchini/summer squash and broccoli, and saute for 3 minutes.  Add shrimp if using along with lemongrass (I don't cut it, I just throw it in whole).  Once shrimp is nearly pink, add cooked rice, scallions, edamame and a few dashes of sesame oil and soy sauce.  Add more sesame oil/soy sauce according to taste.  Enjoy!

RECIPE: Hummus Collard Wraps

Easy and healthy hummus collard wraps with crunchy carrots, cucumbers, cabbage and roasted asparagus.

Ingredients:

2 collard leaves

1/2 cup hummus

10 asparagus spears, roasted or raw

1/2 cup cucumber, peeled and sliced into short thin strips

1-2 carrots, peeled and sliced into short thin strips

1/2 cup zucchini, sliced into short thin strips

1/2 cup radish, sliced into short thin strips

1/2 cup red cabbage, sliced thin

1/2 avocado

micro greens, sprouts or baby greens

Directions:

Wash and dry collard leaves and then use a paring knife to shave down the stems. This will make them much easier to fold.

Place collard leaves on a flat surface, spread 1/4 cup of hummus near the top/middle of each leaf, fill each leaf with the remaining veggies, splitting each amount between the two wraps. Wrap the leaves as you would a burrito. Cut each wrap in half and enjoy.

RECIPE: Easy Baked Zucchini and Eggplant

Ingredients:

- 1 pound Eggplant, cubed

- ½ pound Zucchini, cubed

- Olive Oil, salt and pepper

Optionally, add any or all of the below:

- ½ pound fresh tomatoes

- 1-2 cloves garlic, chopped or smashed

- 4 Tablespoons grated Parmesan cheese

- 4 Tablespoons fresh basil, chopped

- 4 Tablespoons fresh parsley, chopped

Heat oven to 350.  Cut eggplant and zucchini into 1” cubes.  (If using fresh tomatoes, cube them as well).  

Place in a large bowl, lightly cover in olive oil, salt and pepper and mix well.  (Add any of the other optional ingredients at this time. Taste a piece of zucchini to check seasoning and adjust as necessary.)

Put the veggie mix into a casserole dish and place into preheated oven.  After 20 minutes check the tenderness of the veggies, and if you want to cook longer, cover with tin foil.

RECIPE: Zucchini, Snap Pea, and Onion Salad with Pesto

I’m always looking for a filling salad, that I can eat for dinner and not be hungry after!  This is a refreshing early summer meal that is easy to put together and that can be prepared ahead of time for a quick weeknight meal.

Zucchini, thinly sliced (either with a mandolin or a knife)

1 lemon

2 handfuls sugar snap peas, 1 onion, or any other veggies of your choice (roasted, quartered radishes would be great here, as would thinly sliced radishes)

Head or bunch of greens of your choice (lettuce, spinach, kale, or a mix are all great here)

2-3 tablespoons pesto (recipe below)

Season both sides of each slice of zucchini well with olive oil, salt, and pepper (I used a spray olive oil here, such as Pam, for a more even application).  Using a grill pan (if you have one) or large skillet, “grill” zucchini slices in a single layer (you can probably also roast the slices for a more hands off approach).. I personally like using the grill pan because I like the look of the grill marks.  Once you see these grill marks, flip the slices over and repeat on the other side. Transfer the cooked zucchini to a plate or cutting board and lightly squeeze lemon juice over it.

Slice the sugar snap peas in half long ways.  Roast the whole onion in the oven, tossed in olive oil, at 350 for about 35-40 minutes.  When the onion is cool enough to touch, peel and toss the outer layer (it will be harder), and cut into bite size pieces (I find that with a large onion, this is normally in 8-10 pieces).

Toss your zucchini slices, roasted onion pieces, and sliced snap peas in a bowl with your greens and pesto.

Pesto

2 ounces basil

2 tablespoons toasted nuts (I like cashews here)

2-3 garlic scapes or 1-2 garlic cloves

4-5 tablespoons olive oil

1-2 tablespoons white wine vinegar

Combine your basil, toasted nuts, and garlic scapes/garlic cloves in the food processor.  While on low, pour in olive oil and white wine vinegar, tasting with each added tablespoon. Let the food processor run until your pesto is at your desired consistency.

RECIPE: Yotam Ottolenghi’s Pasta and Zucchini Salad

This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from “Plenty,” his first cookbook. It is rich with vegetables and fresh herbs, and is dead simple to make. The salad comes together in under an hour, and is substantial enough for a warm evening’s supper.

Salt

black pepper

⅔ cup sunflower oil

3 medium zucchini, cut into 1/4-inch-thick slices

1 ½ tablespoons red wine vinegar

¾ cup frozen edamame

2 cups basil leaves, shredded coarsely

¼ cup parsley leaves

⅓ cup olive oil

9 ounces strozzapreti or penne pasta

Zest of 1 lemon

1 ½ tablespoons capers

7 ounces buffalo mozzarella, torn into chunks

Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.

In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.

In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.

In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.

RECIPE: Veggie and Fruit Muffins

Ingredients

•1/2 cup – flour, whole wheat

•1/2 cup – flour, all-purpose

•3/8 teaspoon – baking soda

•1/4 teaspoon – salt

•1/8 teaspoon – nutmeg

•1/8 teaspoon – cinnamon

•1/4 cup – sugar

•2 tablespoon – butter, unsalted

•1 large – egg

•1/2 teaspoon – vanilla extract

•1/2 medium – zucchini

•3/4 medium – carrot

•1/4 medium – apple

•1/2 medium – bananas

•1/16 cup – apple juice

•1/8 cup – applesauce, unsweetened

•1/8 cup – yogurt, plain / buttermilk

Directions

1.Preheat oven to 350 degrees F.

2.In a medium size bowl, mix together flours, salt, nutmeg, and cinnamon. Set aside.

3.Soften butter.

4.In a mixer or another bowl, mix the sugar, butter, eggs and vanilla. Beat well.

5.In a food processor, combine zucchini, apple, apple juice and applesauce.  Pulse until thoroughly mixed.

6.Shred carrots.  If you don’t want the shreds in your muffin, combine your carrots with the rest of the fruits and veggies in the food processor.

7.Combine the fruit and veggie puree, carrots (unless you already added them with the puree), and yogurt, into the wet ingredient mixture and beat until mixed.

8.Finally, add the dry ingredients and mix just until combined and wet.

9.In a muffin tin, place muffin papers or spray with cooking spray.

10.Scoop the mixture into a prepared muffin pan.

11.For mini muffins: Bake in a 350 oven for 15-20 minutes for mini-muffins

12.For regular size muffins: Bake in a 375 degree oven for about 20-25 minutes.

13.Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.

These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months.

RECIPE: Succotash with Parsley Drizzle

Ingredients

2 teaspoons olive oil

1 small onion, diced

2 cloves garlic, minced

4 ears corn, or 2 1/2 cups frozen corn kernels, thawed

1 (10-ounce) package frozen lima beans, thawed

1 medium zucchini (about 1/2 pound) quartered lengthwise and sliced

1 pint grape tomatoes, halved

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tablespoon cider vinegar

1/4 cup chopped fresh basil leaves

Parsley Drizzle:

1 cup lightly packed flat-leaf parsley leaves

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

2 tablespoons water, as needed to slacken

Directions

If using ears of corn, cut the kernels off and set aside. Discard the cobs.

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook for 1 minute more. Stir in the corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.

Stir the vinegar and basil into the succotash, season with salt and pepper, to taste, and serve. Garnish with Parsley Drizzle.

Parsley Drizzle: Combine all ingredients in a blender and puree.

RECIPE: Stuffed Peppers

Ingredients

• 8 medium bell pepper
• 1 tablespoon olive oil
• 4 large leeks, white and palest green parts only, chopped and well rinsed
• 2 to 3 cloves garlic, minced
• 4 cups cooked corn kernels
• 4 cups diced zucchini
• ¼ cup minced fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin, or more, to taste
• Crumbled sweet Italian sausage (optional)
• Salt and freshly ground pepper to taste
• Parmesan cheese for topping

Instructions

1. Preheat the oven to 350 degrees F.
2. Cut the peppers in half; remove the seeds. 
3. Arrange peppers in glass pyrex casserole dishes.
4. Heat the oil with two tablespoons of water in a large skillet. Add the leeks and garlic. Sauté over medium heat, covered, lifting the lid to stir occasionally, until the leeks are tender.
5. Stir in the remaining ingredients except the parmesan cheese. Cook, stirring, another 5 minutes.
6. Distribute the stuffing among the peppers. Top each with a sprinkling of parmesan cheese.
7. Bake for 20 minutes uncovered.until the peppers are tender but not collapsed. Keep warm until ready to serve.

RECIPE: Ratatouille

Ingredients

2 garlic cloves, minced

1 cup tomato puree. (I used Muir Glen tomato sauce)

2 Tbsp. olive oil, divided

1/2 onion, thinly sliced then cut in half. It's ok if the pieces come apart. I used a mandolin for all the vegetables, to get thin even slices.

1 small eggplant, sliced. Cut slices in half, if needed. Or you can use a smaller Italian eggplant, if available.

2 small zucchini, sliced thinly

3-4 roma tomatoes, sliced thinly.

2 small yellow squashes, sliced thinly

2 red peppers, sliced thinly. I cut my pepper in half, sliced it thinly, then used 1-4 pieces when layering.

1-2 tsp. thyme- you will sprinkle over the top

1-2 tsp. basil

salt and pepper to taste

Instructions

Preheat oven to 375 F.

Pour tomato sauce in the bottom of a round, oval or square baking dish. I used a round one to create the spiraled effect, but any type of dish would work. My dish measures 10 1/2 inches across

Add the minced garlic and one tablespoon of olive oil into the tomato sauce. Stir to blend and season with salt, pepper, and a small sprinkling of basil (approx. 1/2 tsp.)

Wash all of your vegetables, and dry thoroughly. Trim ends.

Using a mandoline, adjustable-blade slicer, or a very sharp knife cut the onion, eggplant, zucchini, yellow squash, tomatoes, and peppers approximately 1/16-inch thick.

In your palm or on your cutting board, layer your vegetables in a pattern. This was my pattern, eggplant, tomato, onion, yellow squash, red pepper, zucchini, tomato, eggplant...repeat.

Once I had a sizeable stack, I placed it on its side in my dish. The purple side of the eggplant should be up. I started on the outside of the dish and worked my way in.

Cut a piece of parchment paper to the size of your baking dish and tuck in the paper around the edges. This will help seal in steam.

Bake for 35-45 minutes.

Notes

We sometimes top with mozzarella cheese and call it dinner! You can also use a hard cheese like Parmigiano Reggiano. Spoon over cous cous, rice, or quinoa for a heartier meal.

RECIPE: Summer Farro Salad

 3 tbsp olive oil, + more to taste

10 oz farro

2 small zucchini or squash, sliced into 1/2" half moons

1/2 lb green beans, chopped into 1" pieces

2 ears of corn

2 garlic cloves

1 tbsp fresh oregano

1/4 cup roughly chopped or torn basil leaves

Fresh mozzarella in chunks or small balls

Chili flakes to taste

Salt + pepper to taste

1. Cook the farro per instructions. Set aside.

2. Boil unsalted water in a large pot. Once boiling, add ears of corn and cover. Cook for ~10 minutes, drain, and let cool enough for handling.

3. While corn is boiling, mince garlic.

4. Heat 1 tbsp of olive oil in a skillet over medium heat. Add garlic and cook til fragrant.

5. Add green beans and season with salt/pepper.  Cook for ~1-2  minutes.

6. Add zucchini and squash and cook, stirring frequently, for ~ 6 minutes or until done but not mushy.

7. Season with fresh oregano and remove from heat.

8. Add farro to a large bowl. Lightly cover with olive oil, roughly 1 - 2 tbsp.

9. Cut corn off cob. Add to farro.

10. Add zucchini, squash, green beans, basil and mozzarella.

11. Season with chili flakes and serve!

*Serving suggestions: This dish works cool or heated. I prefer it slightly warm. To make it a filling meal, top with a fried egg.

RECIPE: Zucchini and Fresh Corn Farmers' Market Salad with Lemon-Basil Vinaigrette

This no-cook, raw salad gets its spunk from a garlicky-lemon basil vinaigrette and chunks of goat cheese that lightly marinate the thin squash peels and freshly shucked corn kernels.

SERVES 2

Ingredients

1 small or medium zucchini

1 small or medium yellow squash

1 ear of corn, shucked and cleaned, with the kernels cut off the cob

1 ounce goat cheese

Lemon-Basil Vinaigrette (recipe below)

Red pepper flakes

Kosher salt and freshly ground black pepper

A few leaves of fresh torn basil

*optional: A few tablespoons of toasted pine nuts

For the Lemon-Basil Vinaigrette

½ cup good olive oil

3 tablespoons fresh lemon juice

1 tablespoon fresh basil, chopped

1 teaspoon Dijon mustard

1 clove minced fresh garlic

Kosher salt and freshly ground black pepper to taste

Instructions

For the Salad

With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle — you'll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.

For the Lemon-Basil Vinaigrette

Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.

Note: You'll have vinaigrette left over to use on other salads, or make this one again!

RECIPE: Zucchini and Basil Slow Cooker Fritatta

10 eggs

2 small or 1 medium-to-large zucchini

handful of chopped or torn basil leaves

1/4 cup almond or dairy milk

1/2 tsp of dried oregano

salt and pepper to taste

olive oil

parchment paper

optional add ins:  greens, tomatoes, prosciutto, fresh mozzarella...the list goes on!

1. Chop the zucchini in half, then into quarters.  The slices should be about 1/4" thick.

2. Lightly oil a skillet and sautee the zucchini and dried oregano for ~ 5 minutes, until lightly done.  If adding greens or other vegetables, sautee them as well.  Set aside and let cool.

3. Beat eggs, milk, salt, and pepper til frothy.

4. Line a slow cooker with parchment paper for ease of removal and ease of clean up.  If not using parchment, generously grease the sides of the cooker.

5. Pour egg mixture into the slow cooker.  Add the vegetables and any other mix-ins.

6. Add basil to the top.  Ensure that it's semi-submerged in the egg mixture.

7. Cook on high for 2.5 hours or until it looks set on top.  

8. Remove from cooker using parchment paper.  Let rest on a cooling rack until desired temperature.

Serving notes: Make it a meal by adding a simple green salad.  Also makes great pack-ahead lunches and breakfasts!

Vegetable Chili

Vegetable Chili

Makes 8 Portions

Ingredients

• ¾ cup olive oil
• 2 zucchini, cut into ½-inch dice
• 2 onions, cut into ½-inch dice
• 4 cloves garlic, finely chopped
• 2 large red bell peppers, cored and cut into ¼-inch dice
• 1 can (35 ounces) Italian plum tomatoes, with their juice
• 1 ½ pounds ripe plum tomatoes, cut into 1-inch dice
• 2 tablespoons good-quality chili powder
• 1 tablespoon ground cumin
• 1tablespoon dried basil
• 1 tablespoon dried oregano
• 2 teaspoons freshly ground black pepper
• 1 teaspoon salt
• 1 teaspoon fennel seeds
• ½ cup chopped fresh Italian (flat-leaf) parsley
• 1 cup canned dark red kidney beans, drained
• 1 cup canned chick-peas (garbanzos), drained
• ½ cup chopped fresh dill
• 2 tablespoons fresh lemon juice
• 1 cup sour cream
• 2 cups grated Monterey Jack cheese
• 4 scallions (green onions), white bulb and 3 inches green, sliced on the diagonal

Preparation

1.Heat ½ cup of the oil in a large skillet over medium heat. Add the zucchini, and sauté until just tender, 5 to 7 minutes. Transfer the zucchini to a large flameproof casserole or dutch oven.

2.Heat the remaining ¼ cup oil in the skillet over low heat. Add the onions, garlic, and bell peppers. Sauté until just wilted, about 10 minutes. Transfer the mixture to the casserole, along with the oil remaining in the skillet.

3.Place the casserole over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds, and parsley. Cook, uncovered, stirring often, for 30 minutes.

4.Stir in the kidney beans, chick-peas, dill and lemon juice; cook for another 15 minutes. Stir well, and adjust the seasonings to taste. Serve with bowls of sour cream, grated cheese, and sliced scallions alongside.

Chocolate Zucchini Bread

Difficulty level: Easy

Ingredients:
3 Eggs

1C vegetable oil

2C sugar
1tbs vanilla
2 C shredded zucchini (about 2)
1/2 C cocoa
1tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
2.5 C flour
1/2 C chocolate chips

Preheat oven to 350F. Grease 2 loaf pans

Whisk eggs, oil, sugar, vanilla. Add zucchini. 

Combine dry ingredients and whisk to combine. 

Mix dry ingredients to zucchini mixture. Stir in chocolate chips. 

Divide between 2 loaf pans. Bake 45-60 mins. 

Freezes well. 

Best Ever Zucchini Bread

Best Ever Zucchini Bread

1 cup white sugar
1 cup brown sugar
3 eggs
1 cup vegetable oil (you can substitute applesauce for ½ the oil)
3 teaspoons vanilla extract
3 cups all-purpose flour
1 tsp nutmeg
3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 cups grated zucchini (you can add a little more, I always do!)
1 cup chopped walnuts

 

Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325 degrees F. Assemble your ingredients.

Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.

 

Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}

Add sifted ingredients to the creamed mixture, and beat well.

Grate zucchini.  Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!

Linguine with Zucchini, egg and parmesan

Linguine with Zucchini, egg and parmesan

1 medium onion, or 4 spring onions
2/3 lb zucchini 5 tbsp extra virgin olive oil
1 lb linguine or spaghetti (CSA Pasta)
2 whole eggs, plus two extra yolks
1/4 C grated Parmesan
A few basil leaves
Salt and black pepper

1 Bring a large pan of water to the boil. Thinly slice the onion, then cut the zucchini into 2 inch long, 1/4-1/8 inch thick strips. In a large frying pan, warm the olive oil over a medium-low heat, then cook the onion and zucchini gently with a pinch of salt, turning them regularly with a wooden spoon until they are very soft and tender – which will take about 10 minutes. Remove the pan from the heat.

2 Add salt to a large pan of boiling water, stir, then add the linguine, fanning it out, and using a wooden spoon to push it down. Cook until al dente (check the cooking time of the packet and start tasting at least 2 minutes before).

3 While the pasta is cooking, in a largish bowl whisk together the eggs, extra yolks, cheese, a pinch of salt and lots of pepper. During the last minutes of pasta cooking time, put the courgette pan back on the heat to thoroughly warm the fat and vegetables.

4 Drain the pasta, reserving some of the cooking water. Add the pasta to the frying pan, stirring so it tangles with the vegetables. Turn off the heat, and, working quickly, add the egg mixture and a splash of pasta cooking water, then stir and swirl the pan vigorously until each strand is coated with creamy sauce and the consistency is slithery. Add a little more pasta cooking water if it seems too stiff and stir again. Rip the basil into the pan, stir again and serve. 

Pasta With Seared Zucchini and Ricotta Salata

Pasta With Seared Zucchini and Ricotta Salata

½ teaspoon salt, more as needed

½ pound pasta, preferably farro pasta (or CSA pasta!)

2 small, slim zucchini (about 3/4 pound), trimmed and quartered lengthwise

2 tablespoons olive oil, more for drizzling

3 garlic cloves, smashed and peeled

6 sprigs fresh thyme, more for serving

1 pint cherry or grape tomatoes, halved

1 lemon, zested and cut into wedges

2 ounces ricotta salata, more for serving

 Freshly ground black pepper

Preparation

1. Bring a large pot of heavily salted water to a boil and cook farro pasta according to package directions until al dente. Drain.
2. Meanwhile, cut zucchini into 1 1/2-inch lengths.
3. In a 12-inch skillet over medium-high heat, add the olive oil and let heat for 30 seconds. Add zucchini in one layer and cook without touching or moving for 5 minutes. Stir in garlic and thyme, flip the zucchini and cook 3 more minutes while stirring occasionally.
4. Add tomatoes and 1/2 teaspoon salt to the skillet and cook for 6 to 7 minutes, or until tomatoes start to break down. Stir in the al dente pasta, lemon zest and crumbled cheese. Season with freshly cracked black pepper and serve garnished with more fresh thyme, ricotta salata and lemon wedges.

Bruschetta 5 Ways

Bruschetta is a general term for a classic Italian dish with endless styles and variations. We often think of Bruschetta as tomatoes on bread, but really anything put on thick, grilled bread, and even the bread itself is considered to be Bruschetta. Often eaten during the day for lunch, or as an appetizer to dinner, the fresh flavor of the vegetables and crispy bread is the most simple and fantastic way to start a meal or enjoy your summer harvest.

All Bruschetta starts with good bread. Rustic bread in big, thick slices, brushed with olive oil seasoned with salt and pepper and lightly grilled until the outside is crispy with grill marks but still soft and tender inside. Slice the bread too small, too thin, grill or bake it too long and you’ll end up with something more like a crostini and that’s not what this is all about. Rub the grilled bread with the inside of a clove of garlic, brush with a little more olive oil and you’re ready to pile on whatever. Or just eat it like that…

Tomato

Assorted Tomatoes – Dice tomatoes if you’re using big ones; halve and quarter if you are using smaller varieties

Olive Oil – A good amount, enough to coat tomatoes

Balsamic Vinegar – 1 teaspoon, optional

Yellow Onion or Shallots – Minced optional

Herbs – Chopped parsley or basil chiffonade, optional.

Salt and Pepper

Combine all ingredients and mix gently. Season to taste.

Mushroom

Assorted mushrooms – Any kind of mushrooms will do. They don’t have to be assorted but it’s nice if they are. Sliced or roughly chopped to your preference

Olive Oil or Butter for sautéing – I prefer half and half

Herbs – Chopped parsley, tarragon or thyme. You can also sauté the mushrooms with a sprig of sage and remove it when they are done

Salt and Pepper

Sauté mushrooms until brown. Remember, don’t crowd the pan!

Season to taste. If using herbs, add just before removing the mushrooms from the pan. You can skip the herbs if you don’t want to overpower the mushrooms. Add a drop of cream or a drizzle of truffle oil to bring it the next level.

Zucchini

Assorted Zucchini – Green, yellow or a combination of both, sliced thinly lengthwise.

Olive Oil

Salt and Pepper

Crushed Red Pepper, optional

Herbs – Chopped parsley, optional

Rub sliced zucchini with olive oil, salt and pepper. Grill on high until zucchini has grill marks and is beginning to fall apart. Shred grilled zucchini lightly with two forks. Season to taste, add herbs if using and a good glug of olive oil.

Eggplant

Assorted Eggplant – Any kind will do, sliced thinly lengthwise

Olive Oil – A lot of olive oil, otherwise the eggplant will be dry

Parsley – Chopped, optional

Garlic – 1 clove through a garlic press, optional

Salt and Pepper

Rub sliced eggplant with olive oil, salt and pepper. Grill on high until eggplant has grill marks and is beginning to fall apart. Shred grilled eggplant lightly with two forks. Season to taste, add herbs if using and a good glug of olive oil.

Roasted Peppers

Bell Peppers – Red, yellow, orange or a combination of the three

Olive Oil

Garlic – A few cloves smashed

Parsley – Chopped, optional

Salt and Pepper

On a gas stove, place peppers directly on flame and turn until charred all over. Place charred peppers in paper bag and let steam for 5-10 minutes. Remove stem and core and rinse peppers under cold water until most, but not all, of the charred skin is removed from the flesh. Small pieces of the charred skin add to the character of the dish. Dry and slice into thing strips. Add smashed garlic cloves, salt and pepper and herbs if using. Drizzle a good amount of olive oil and mix gently until combined. If you desire to store in fridge for a longer period of time, place peppers in mason jar and cover with olive oil.

Bruschetta is great for the summer. It’s refreshing and makes a great lunch, whether you are home or going on a picnic. It’s also a great way to start a dinner or party. Having the bread grilled in a basket and the vegetables set up in bowls lets your guests make bites to their own tastes. Serve alongside thinly sliced soppressata, prosciutto and capicola rolled and stacked. Some baby arugula gives the option for a little spiciness. Don’t forget a big piece of mozzarella or burrata and a harder cheese like provolone or scamorza. A jar of pesto and some good extra virgin olive oil with a little balsamic is a nice touch. Assorted olives, stuffed hot peppers, artichoke hearts and sun-dried tomatoes round out the antipasti and make the perfect Italian lunch.

Zucchini Pizza

Zucchini Pizza

Prep: 10 mins

Cook: 25 mins

Level: Easy

Ingredients

• 2 whole Zucchini

• 1 whole Large Egg

• 1 cup Low-fat Mozzarella Cheese, Divided

• ½ teaspoons Garlic Powder

• ½ teaspoons Black Pepper

• 3 Tablespoons Pizza Sauce

• Basil, For Garnish

Preparation

Preheat oven to 450ºF.

Wash and grate zucchini using a cheese grater. Add to a bowl and allow to sit for 10 minutes. Drain excess water using a cheese cloth, or a colander using the back of a spoon to press out water.

Add zucchini, egg, half of the mozzarella, garlic powder and black pepper back into the bowl. Mix everything to combined.

Lay out a piece of parchment paper on a pizza stone, and spread zucchini mixture into a circle using a spatula. Bake for 20 minutes.

Remove from oven, add on your pizza sauce and the remaining cheese. Return to the oven for another 5-10 minutes.

Garnish with basil. Allow to cool for a few minutes before slicing. Enjoy!