Recipes

Roasted Zucchini Pasta Salad

Published at In Category Recipes, Summer Squash

From The New York Times: “This pasta salad is loaded with two pounds of zucchini, roasted until golden and caramelized, then tossed in a tangy garlic-tahini dressing. Roasted sunflower seeds bring crunch and nuttiness. (Pepitas, slivered almonds or chopped walnuts are other great options.) Golden raisins add unexpected pops of sweetness that round out the tart lemon. The zucchini can be roasted a few hours ahead or even the night before. Make the pasta salad a few hours ahead and keep refrigerated; bring to room temperature and give it a final toss before serving.”

Canal House’s Marinated Zucchini

Published at In Category Recipes, Summer Squash

From “Canal House Cooking Volume No. 8”

From the book: “The summer side you can make whenever you have 15 minutes, and then completely forget about. Because the zucchini is already cooked through and relaxed, the marinade seeps in more quickly and thoroughly than had the order of operations been reversed. The zucchini boats become bright and aromatic, but hang onto their fresh structure and sweetness. It’s just about the simplest, best summer side, whether you’re serving it to a dinner party, your family, or just you.”

Zucchini Pashtida

Published at In Category Recipes, Summer Squash

I particularly like this recipe because it uses yogurt and just a little bit of Parmesan to make the custard that bakes with the squash, so a different creature from our typical Southern squash casserole.

From “The Jewish Holiday Table” by Debra Ferst

Zucchini Salad With Breadcrumbs

Published at In Category Recipes, Summer Squash

One more squash recipe though. A raw zucchini salad that uses up some of those anchovies that are hiding in your refrigerator. As often is the case, it’s a recipe from the New York Times. You could skip the breadcrumbs, but they make such a great contrast that it would be a pity if you did. We have a simpler version of a raw squash salad already posted as well as a summer squash slaw recipe that apparently I liked so much we posted it in 2018 AND in 2019. Oops.

Chipotle-Honey Vinaigrette

Published at In Category Cabbage, Lettuce, Napa cabbage, Recipes

Last week I hosted dinner for neighbors and served the last of my previous cabbage in a coleslaw with chipotle-honey dressing. I chopped the cabbage in the food processor to make small (maybe 1/4-inch?) chunks instead of shreds. That’s something I learned from the guys who own The Po’Boy Shop on Clairmont. We are running their coleslaw recipe in the AJC in a few weeks and they firmly believe that small diced cabbage is the key to really excellent slaw. Their version has a mayo/vinegar/sugar dressing, but next week the AJC will publish my feature on what to do with some of those leftover condiments in your refrigerator and pantry. I made this chipotle-honey vinaigrette for the story and since I needed to use it up, I poured it over the cabbage (and a few chopped carrots). To a person, everyone at the table raved about it. I thought those who aren’t fans of smoky heat would leave it on their plates, but they ate it all. It’s sort of a recipe but you really have to taste it and adjust every single ingredient to suit your palate. I wanted more honey in mine.

Broccoli Cheddar Soup With Cheesy Croutons

Published at In Category broccoli, Recipes

This gluten-free soup recipe is from Bon Appetite. They suggest “Grating a block of sharp cheddar is crucial for this comfort food classic as the pre-shredded stuff is often mixed with an anti-caking agent that can wreak havoc with the silky texture of this delicious soup.” Good advice. The recipe says it makes 4 servings.

Laab Gai (Chicken Salad)

Published at In Category Cabbage, Lettuce, Recipes

Last week I mentioned the recipe for Laab Gai we published in the AJC last summer. Delicious on lettuce leaves, delicious on cabbage leaves. It’s appended below.

The herbs, citrus and fish sauce provide rich bright flavor for this salad. The ingredients include toasted sticky rice powder which adds a nutty flavor. Look for it at a store carrying Asian groceries, or make it at home by toasting glutinous rice and grinding it with a mortar and pestle or spice grinder.

The filtered fish sauce here is the Thai or Vietnamese fish sauce found at Asian grocers and in grocery stores well-stocked with international food.

Asian grocery stores may have frozen chopped lemongrass available and Rouamvongsor says that’s an acceptable substitute for fresh.

The salad is served by scooping the chicken mixture onto cabbage leaves