Zucchini With Rosemary And Garlic

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs zucchini, chopped into 1/2in slices
• 2 tablespoons olive oil
• 1 sprig rosemary
• 3 garlic cloves, crushed
• salt & freshly ground black pepper

Recipe

• 1 toss the zucchini into a large frying pan and add the olive oil. stir.
• 2 add the rosemary and cook quickly over a high heat until the zucchini are just beginning to soften.
• 3 add the crushed garlic and season with salt and freshly ground pepper.
• 4 serve warm as a side dish or on its own with some warm crusty bread.

Warm Olive Saute'

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 12
• 1 lemon, peels, make med-thin strips with vegetable peeler
• 1 teaspoon garlic, minced
• 3/4 teaspoon fennel seed
• 1/2 teaspoon red pepper flakes, crushed
• 1/3 cup extra virgin olive oil
• 1 1/2 cups mixed olives
• 8 pickled okra, cut in half lengthwise, substitute pickled green beans
• 1 fennel bulb, cored and sliced
• 1/2 cup almonds, lightly roasted and salted

Recipe

• 1 in a large skillet over medium heat, add oil.
• 2 saute' in heated oil for 1 minute: lemon peel strips, garlic, fennel seeds, red pepper flakes.
• 3 add mixed olives, pickled okra or green beans, fennel slices, and almonds.
• 4 cook, stirring occasionally for 5 -7 minutes or until fennel is crisp-tender.

Zucchini,corn And Coriander Fritters

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 400 g corn kernels, drained
• 1 bunch fresh coriander, chopped
• 1 large zucchini, grated
• 150 g ricotta cheese
• 4 eggs
• 3 tablespoons plain flour
• sea salt & freshly ground black pepper, to taste
• vegetable cooking spray
• sweet chili sauce, to serve

Recipe

• 1 heat the barbecue hotplate/pan to medium.
• 2 put the corn,coriander,zucchini,ricotta,eggs and flour into a large bowl,stir to combine,then season well.
• 3 spray the hotplate/pan with oil. add two tbsp of the mixture and cook for two minutes on each side or until just cooked.
• 4 cook in batches, then stack then up and drizzle with sweet chilli sauce.

Wild Rice Pilaf With Pecans & Dried Cranberries Atk

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 3/4 cups reduced-sodium chicken broth
• 1/4 cup water
• 2 bay leaves
• 4 sprigs fresh thyme, tied in bundle with kitchen twine
• 1 cup wild rice, picked over and rinsed
• 1 1/2 cups long-grain rice
• 3 tablespoons unsalted butter
• 1 onion, chopped fine
• 1 large carrot, peeled and chopped fine
• 1 teaspoon salt
• 2 1/4 cups water
• 4 sprigs fresh thyme, tied in bundle with kitchen twine
• 3/4 cup dried cranberries
• 3/4 cup pecans, toasted and chopped coarse
• 4 1/2 teaspoons fresh parsley, minced
• salt and pepper, to taste

Recipe

• 1 wild rice:.
• 2 bring broth, 1/4 cup water, bay leaves and 1 bundle thyme to boil in medium saucepan over medium-high heat.
• 3 add wild rice, cover, and reduce heat to low. simmer until rice is plump and tender and has absorbed most of the liquid, 35-45 minutes. (note: wild rice goes from tough to pasty very quickly, so begin checking the rice at the 35-minute mark and drain the rice as soon as it is tender.).
• 4 drain rice in fine-mesh strainer to remove excess liquid. remove bay leaves and thyme sprigs. return wild rice to now-empty saucepan, cover, and set aside.
• 5 rice:.
• 6 while wild rice is cooking, place rice in medium bowl and add enough water to cover by 2 inches. using hands, gently swish grains to release excess starch. carefully pour off water, leaving rice in bowl. repeat rinsing 4-5 times, until water runs almost clear. drain rice in fine-mesh strainer.
• 7 melt butter in medium saucepan over medium-high heat. add onion, carrot, and 1 teaspoon salt and cook, stirring frequently, until vegetables are softened but not browned, about 4 minutes.
• 8 add rinsed and drained rice and stir to coat grains with butter. cook, stirring frequently, until grains begin to turn translucent, about 3 minutes.
• 9 meanwhile, bring 2 1/4 cups water to boil in small saucepan or in microwave.
• 10 add boiling water and second thyme bundle to rice and return to boil. reduce heat to low, sprinkle cranberries over rice, and cover.
• 11 simmer until all liquid is absorbed, 16-18 minutes.
• 12 off heat, remove thyme sprigs and fluff rice with fork.
• 13 garnish:.
• 14 combine wild rice, rice mixture, pecans, and parsley in large bowl and toss with rubber spatula.
• 15 season with salt and pepper to taste; serve immediately.

Zucchini With Vinegar And Mint

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 lbs zucchini, cut into 1/2-inch-thick rounds (6 medium)
• 1/4 cup red wine vinegar
• 1 teaspoon dried mint

Recipe

• 1 heat oil and butter in a large heavy skillet over medium-high heat until foam subsides, then cook zucchini, undisturbed, until undersides are golden brown, about 8 minutes.
• 2 turn over and cook until undersides are golden brown, about 6 minutes.
• 3 add vinegar and 3/4 teaspoon salt and cook, shaking skillet, until vinegar has evaporated. remove from heat; crumble in mint. add 1/4 teaspoon pepper and toss.

Zucchini, Bell Pepper And Onion Jam (pisto)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1/3 cup extra virgin olive oil (or more if needed)
• 1 large onion, finely chopped
• 2 medium zucchini, peeled and cut into fine dice
• 2 medium red bell peppers, cored, seeded, and diced
• 1 small green bell pepper, cored, seeded, and diced
• 4 medium garlic cloves, crushed with a garlic press
• 3 large tomatoes, cut in half, and grated on a box grates, skin discarded
• 1/2 teaspoon best-quality red wine vinegar
• 1 pinch sugar
• coarse salt & freshly ground black pepper

Recipe

• 1 heat the olive oil in a large skillet over medium heat. add the onion and cook until softened but not browned, about 7 minutes.
• 2 add the zucchini and peppers. cook, stirring, until the vegetables.
• 3 soften, about 10 minutes, adjusting the heat so the vegetables don't brown.
• 4 add a little more olive oil if the skillet looks dry. stir in the garlic and cook for another minute. add the tomatoes, reduce the heat to very low, and cook, covered, stirring often, until all the vegetables are very soft and the zucchini begins to disintegrate, 35-40 minutes. if the vegetables begin to stick to the skillet, add a tblsp or so of water.
• 5 add the vinegar and sugar to the pisto, then season with salt & pepper to taste. let the pisto cool to room temperature then serve.

Stir-fried Lamb And Snow Peas With Sweet And Sour Sauce

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, cut into thin strips
• 2 teaspoons soy sauce
• 2 tablespoons vegetable oil
• 1 red onion, sliced thin (1 cup)
• 6 ounces snow peas, strings removed
• 1 (20 ounce) can diced pineapple, drained
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 6 tablespoons red wine vinegar
• 6 tablespoons orange juice
• 6 tablespoons sugar
• 3 tablespoons ketchup
• 1 teaspoon cornstarch
• 1/2 teaspoon salt

Recipe

• 1 make stir-fry sauce: combine ingredients in a bowl; set aside.
• 2 toss the lamb with the soy sauce.
• 3 heat 2 teaspoons oil in a large nonstick skillet over high heat until just smoking.
• 4 add in lamb and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes; transfer lamb to a clean bowl.
• 5 add 1 more tablespoon oil to the pan and return to high heat until shimmering.
• 6 add in onion and snow peas; cook/stir until softened, about 3 minutes.
• 7 add in pineapple and cook until warmed through.
• 8 clear center of pan and add remaining 1 teaspoon oil, garlic, and ginger; cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds.
• 9 stir in cooked lamb; whisk sauce to recombine, add it to the pan, and bring to a simmer.
• 10 cook until sauce thickens, 1-2 minutes; serve immediately.