Thursday, June 23, 2011

Scallops with Succotash and Parsley Drizzle

Scallops with Succotash and Parsley Drizzle
Servings: 4

4 ears of corn or 2 1/2 c. frozen corn kernels, thawed
2 tsp. olive oil
1 small onion, diced
2 cloves garlic, minced
1 10-ounce package frozen lima beans, thawed
1 medium zucchini, quartered lengthwise and thinly sliced across
1 pint grape tomatoes, cut in half
Cooking spray
1 1/4 lbs. large sea scallops (about 4 per serving)
Salt and pepper, to taste
1 Tbsp. cider vinegar
1/4 c. fresh basil, chopped

For the parsley drizzle:
1 c. lightly packed fresh parsley
2 Tbsp. olive oil
1 Tbsp. fresh lemon juice
2 Tbsp. water

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

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

Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Pat the scallops dry and sprinkle with salt and pepper. Set the scallops in the hot pan and cook until the insides are opaque, about 5 to 6 minutes, turning once.

Stir the vinegar and basil into the succotash and season with salt and pepper.

For the parsley drizzle:
Combine all ingredients in a blender and puree.

To serve:
Serve the seared scallops on top of the succotash, and top the scallops with parsley drizzle.

NOTES: We haven't tried this recipe yet.

Wednesday, June 22, 2011

Grilled Tzatziki Chicken Burgers

Grilled Tzatziki Chicken Burgers
Servings: 4 burgers

For the burgers:
1 1/4 lb. ground chicken breast
4 green onions, finely chopped
3 Tbsp. fresh ginger, grated or finely chopped
2 Tbsp. fresh lemon or lime juice
1 Tbsp. paprika
2 tsp. ground cumin
1/4 tsp. cayenne pepper
3/4 tsp. salt
1/4 tsp. pepper

For the sauce:
1 large cucumber, seeded and chopped
2 c. plain yogurt
2 Tbsp. fresh cilantro, chopped
2 Tbsp. fresh mint, chopped
1 Tbsp. fresh lemon or lime juice
2 garlic cloves, minced

4 hamburger buns
Sliced red onion
Sliced tomatoes

For the burgers:
Preheat grill to medium-high heat and spray the rack with cooking spray. Mix together burger ingredients and form four patties. Grill patties for 3 to 4 minutes on each side until done.

For the sauce:
To make the sauce, blend all ingredients in a food processor.

Serve burgers with buns, sauce and garnishes.

NOTES: We haven't tried this recipe yet.

Zucchini and Basil Lasagna

Zucchini and Basil Lasagna
Servings: 6

2 c. low-fat cottage cheese
1 c. fresh basil, chopped
1 egg
3 medium zucchini, chopped
1/4 c. onion, chopped
1 garlic clove, minced
1 26-ounce jar pasta sauce (like Muir Glen)
9 oven-ready (no boil) lasagna noodles
2 c. shredded mozzarella cheese

Preheat oven to 350 degrees. Coat a 13x9-inch baking dish with cooking spray and set aside.

Combine cottage cheese, basil and egg in a food processor and process until smooth.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini, onion and garlic and saute for 5 minutes, or until tender. Stir in the pasta sauce and remove from heat.

Spread 1/4 c. of zucchini mixture in the bottom of the prepared pan. Arrange a layer of 3 noodles over zucchini mixture. Top with 1/3 of cottage mixture, 1/3 zucchini mixture, and 1/3 mozzarella cheese. Repeat layers twice with the remaining noodles, cottage cheese mixture, zucchini and mozzarella.

Bake, covered, for 45 minutes. Uncover and bake for 15 more minutes or until lasagna is thoroughly heated.

NOTES: Fantastic. Very flavorful and delicious. It's vegetarian, but you wouldn't notice, as the zucchini is very chunky and almost meaty. Reheats extremely well.

Garlic Squash Ribbons

Garlic Squash Ribbons
Servings: 4

2 large zucchini
2 yellow squash
2 Tbsp. olive oil
1 garlic clove, minced
1 Tbsp. fresh oregano, chopped
2 Tbsp. fresh basil, chopped
Salt and pepper, to taste
Shaved Parmesan cheese, to finish

Slice zucchini and squash lengthwise into long ribbons with a vegetable peeler. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds, stirring constantly. Add squash ribbons and oregano and toss to coat with oil. Saute, stirring frequently, for 3 to 5 minutes or until just tender. Do not overcook. Add basil and season with salt and pepper. Top with Parmesan cheese just before serving.

NOTES: We haven't tried this recipe yet.

Corn and Avocado Salad

Corn and Avocado Salad
Servings: 4

2 large ears of corn
1 avocado, pitted, peeled and chopped
1/4 red onion
1/2 pint cherry tomatoes, halved
2 Tbsp. cilantro, chopped
1 Tbsp. olive oil
2 tsp. lime juice
1/2 tsp. lime zest
Salt and pepper, to taste

Cook corn in boiling water for 3 to 5 minutes. Cool the corn, then cut from the cob to yield about 1 1/2 cups. Combine corn in a bowl with avocados, onions, tomatoes and cilantro. Add the olive oil, lime juice and zest and stir to combine. Season with salt and pepper to taste and serve.

NOTES: We haven't tried this recipe yet.

Monday, June 20, 2011

Pan-fried Trout with Warm Corn Bread Salad

Pan-fried Trout with Warm Corn Bread Salad
Servings: 4

5 cups corn bread, cut into 1-inch cubes
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
Salt and pepper
1 1/2 lb ripe heirloom tomatoes
1/2 c. red onion, finely chopped
4 trout fillets
6 Tbsp. fresh parsley, chopped

Preheat oven to 350 degrees. Spread corn bread cubes on a large baking sheet. Bake until dry and lightly toasted, 15 to 20 minutes. Set aside.

In a bowl, mix 2 Tbsp. olive oil, vinegar, 1/2 tsp. salt, and a few grindings of pepper to make a dressing. Slice tomatoes in half crosswise and gently remove seeds with your fingers. Chop into 1-inch pieces and add to dressing along with onion. Let tomatoes marinate while the trout cooks.

Sprinkle trout lightly with salt and pepper. Heat remaining 1 Tbsp. olive oil in a large, nonstick skillet over medium-high heat. Place trout in pan and cook until fish is browned and cooked through, about 3 minutes per side.

In a large bowl, combine tomato mixture and parsley with corn bread and mix gently. Divide corn bread salad among individual plates and top each with a trout fillet. Serve immediately.

NOTES: Different and delicious. Great way to use up leftover cornbread, or a good reason to make some :)

Thai Spiced Butternut Squash Soup

Thai Spiced Butternut Squash Soup
Servings: 4

1 1/2 Tbsp. olive oil
3/4 c. shallots, sliced
1 Tbsp. fresh ginger, minced or grated
1 garlic clove, minced
3 lb. butternut squash, peeled and cubed
3 c. chicken or vegetable broth
Salt
2 tsp. Thai red curry paste
3/4 c. light coconut milk
1 Tbsp. lime juice
Fresh Thai basil leaves, for garnish

Heat oil in a large pot over medium heat. Add shallots and cook until softened, about 2 to 3 minutes. Add ginger and garlic and cook until fragrant but not browned, about 1 minute. Add squash, broth and 1/2 tsp. salt and bring to a boil over high heat. Reduce heat to maintain a simmer, cover, and cook until squash is tender when pierced with a fork, about 20 minutes. Cool slightly.

Put curry paste in a small bowl and stir in coconut milk until well blended.

Puree soup in a blender or food processor, in batches if necessary, until smooth. Return to pot and stir in coconut milk mixture. Heat soup until just hot, stir in lime juice, and season to taste with salt.

NOTES: We haven't tried this recipe yet.