Golden Earthworm Organic Farm

Entries in Zucchini (6)

Friday

13Feb2009

FETTUCCINE with ZUCCHINI, ARUGULA, BASIL and LEMON

3/4 tsp salt
3/4 lb whole-wheat fettuccine
1 tbsp olive oil
1 tbsp minced garlic
1 medium zucchini, julienned
1 medium yellow squash, julienned
4 or 5 sprigs basil, leaves shredded
1 bunch arugula, coarsely chopped (about 1 1/2 cups)
3/4 cup halved cherry tomatoes
1 tsp lemon zest
1 tsp fresh lemon juice

Bring 4 quarts water to a full boil. Add 1/4 tsp salt and stir in pasta. Cook 5 to 8 minutes or until noodles are tender but firm. While pasta cooks, warm oil in a large sauté pan over medium heat. Add garlic, swirl for a moment and reduce heat to low. Do not let garlic brown. Add zucchini and yellow squash and sauté gently until zucchini softens slightly, about 5 minutes. Season mixture with 1/4 tsp salt and remove pan from heat. When pasta is finished cooking, drain noodles. Using tongs or 2 kitchen spoons, combine noodles thoroughly with zucchini mixture over low heat. Add basil, arugula, and tomatoes and season with remaining salt.

Gayle Pirie and John Clark, executive chefs and co-owners of Foreign Cinema, San Francisco

Friday

13Feb2009

ORZO WITH SUMMER SQUASH AND TOASTED HAZELNUTS

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1 1/2 cups orzo (10 oz)
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup finely chopped shallot (6 1/2 oz)
2 medium zucchini (1 1/2 lb total), cut into 1/3-inch dice
2 medium yellow squash (1 lb total), cut into 1/3-inch dice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup hazelnuts (4 oz), toasted, loose skins rubbed off in a kitchen towel, and nuts coarsely chopped
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 teaspoons finely grated fresh lemon zest

Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander. While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest. Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.

Friday

13Feb2009

RATATOUILLE

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2 1 lb. eggplants, cut into cubes
1 ¾ teaspoons plus ¾ teaspoon salt, divided
2 ½ lbs. tomatoes, diced
5 cloves garlic, crushed and chopped
½ teaspoon ground black pepper
1/3 cup loosely packed, chopped fresh basil
¾ cup loosely packed, chopped flat-leaf parsley
1 ½ lbs. onions, thinly sliced
3 bell peppers, cored, seeded, and chopped
2 lbs. zucchini, cut lengthwise and then into ½-inch slices
1/3 cup dry white wine

Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 ¾ teaspoon salt. Allow the eggplant to sit for 20 minutes. In a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are very lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture. Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and ¾ teaspoon salt and cook for an additional 5 minutes.

Friday

13Feb2009

ZUCCHINI and CILANTRO SOUP WITH MINT

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3 zucchini
1 bunch cilantro
1 onion
3 tbsp. olive oil
3 tbsp. chopped parsley
2 tbsp. chopped mint
sea salt
5 cups water or broth
juice of 1 lime
sour cream

Chop the zucchini into 1/2 inch pieces. Wash cilantro leaves and stems. Finely slice the stems and chop the leaves. Slice the onion thinly. Heat oil in a soup pot and add onion, zucchini, cilantro stems, parsley and mint. Cook until onion and zucchini is fairly soft- about 10 minutes. Add 2 tsp. salt and the water or stock and bring to a boil. Simmer until zucchini is completely soft, about 15 minutes. Add the remaining cilantro and let cool. Puree until smooth and season with salt & lime juice to taste. Serve room temperature or gently heated with a dollop of sour cream and a sprig of cilantro in each bowl.

Friday

13Feb2009

ZUCCHINI WITH GARLIC AND DRIED CRUSHED RED PEPPER

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3 tablespoons olive oil
2 pounds zucchini (and/or summer squash), halved crosswise, each half cut lengthwise into 4 flat slices
4 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
Sea salt (preferably fleur de sel)
1 tablespoon chopped fresh parsley

Heat oil in heavy large skillet over medium heat. Add zucchini; sauté until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer zucchini to serving platter, sprinkle with parsley, and serve.