Stuffed Zucchini Blossoms

Photo of zucchini blossoms from Paul Asman and Jill Lenoble from Wikimedia Commons

Stuffed zucchini blossoms are a delicate and delightful appetizer that celebrates the beauty of zucchini flowers. With minimal ingredients and careful preparation, you can create a culinary masterpiece that combines the subtle sweetness of the blossoms with a flavorful filling. The delicate flowers are carefully stuffed with a mixture of cheese, herbs, or other delicious fillings, and then lightly battered and fried to crispy perfection. Whether enjoyed as an elegant appetizer or a unique addition to a meal, stuffed zucchini blossoms offer a delightful blend of textures and flavors. Embrace the artistry of preparing these edible blooms and savor the exquisite taste with each delightful bite.

Photo of zucchini blossoms from Paul Asman and Jill Lenoble from Wikimedia Commons

Stuffed Zucchini Blossoms

Chef Dennis Littley
Stuffed zucchini blossoms are a delicate and delightful appetizer that celebrates the beauty of zucchini flowers.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer
Servings 12 blossoms

Ingredients
  

Stuffed Zucchini Blossoms

  • 12-15 zucchini blossoms
  • 1/2 cup ricotta cheese
  • 1 oz Romano cheese (grated)
  • 1 oz Mozzarella cheese (shredded)
  • 1 egg (lightly beaten)
  • sea salt (to taste)
  • black pepper (to taste)
  • A pinch granulated garlic
  • cooking oil (as needed)

Egg Batter

  • 2 whole eggs
  • 1/4 cup milk
  • 1/4 cup flour
  • 1/4 cup Romano (grated)
  • 1 Tbsp basil or Italian parsley (chopped)

Instructions
 

Blossom Stuffing

  • Mix all the ingredients together and place in small pastry bag, or a ziplock bag with an end snipped off.
  • Open one end of the blossom gently and squeeze a small amount of cheese into the blossom. Due not overfill, you want enough to almost fill the blossom not to make it bulge.
  • Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.

Egg Batter

  • Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if its too thin it will run off.
  • Heat a large sauté pan and then add about ¼ inch of cooking oil to the pan.
  • Dredge Zucchini blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan.
  • Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them.
  • Place finished blossom on paper towels to drain off any excess oil. Place blossoms on serving tray and season with grated Romano cheese, sea salt and black pepper.

Notes

This recipe is courtesy of Chef Dennis Littley from Ask Chef Dennis.

Eggplant Parmesan

Photo of cooked eggplant from Wikipedia

Eggplant Parmesan is a classic and comforting dish that highlights the tender texture of eggplant and the rich flavors of tomato sauce and cheese. With a few basic ingredients and straightforward steps, you can create a delicious and satisfying meal that is both hearty and flavorful. The layers of breaded and fried eggplant slices, smothered in tomato sauce and melted cheese, create a harmonious combination of textures and tastes. Whether served as a main course or as a delightful side, Eggplant Parmesan offers a comforting and indulgent experience that will delight your taste buds. Embrace the simplicity of making this Italian favorite and savor the deliciousness with each bite.

Photo of cooked eggplant from Wikipedia

Eggplant Parmagiana

Nico Pallota from The Plant-Based School
Eggplant Parmesan is a classic and comforting dish that highlights the tender texture of eggplant and the rich flavors of tomato sauce and cheese.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Servings 8 people

Equipment

  • 1 9x13 inch baking dish

Ingredients
  

Tomato Sauce

  • 2 Tbsp extra-virgin olive oil
  • 1 yellow onion (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 4 cups tomato passata
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Oven-Roasted Eggplant

  • 4 lb eggplant (about 4 medium eggplants)
  • 1/4 cup extra-virgin olive oil
  • 3/4 tsp salt

Other Ingredients

  • 1.5 cups (5 oz) parmigiano reggiano (finely grated)
  • 2.5 cups (10 oz) mozzarella (grated or chopped)
  • 1.5 cups basil leaves

Instructions
 

Make Tomato Sauce

  • In a large pan with low edges, gently fry the finely chopped onion in oil for 3 minutes. Add finely chopped garlic and fry for one more minute.
  • Add tomato passata, salt, and pepper, and simmer on medium to low heat for 30 minutes, stirring occasionally. In the meantime, bake the eggplants.

Bake The Eggplants

  • Preheat the oven to 430°F or 220°C. Line three large baking trays with parchment paper.
  • Wash and dry the eggplants and remove their stems. Cut the eggplants into ⅕ inch (0.5 cm) slices.
  • Arrange eggplant slices on the baking trays on a single layer without overlapping. Brush with olive oil and sprinkle with salt.
  • Bake at 430°F or 220°C for about 25 to 30 minutes, until the eggplant slices are slightly golden brown on top.

Assemble The Parmigiana

  • We make a parmigiana with four layers of eggplant slices, and the last layer has more sauce, parmesan, and mozzarella than the other layers. Keep this in mind when you add the sauce and the cheese.
  • Add just a bit of tomato sauce to a large baking dish or casserole (9 x 13 inches | 23 x 33 cm).
  • Add the first layer of eggplant slices. Arrange them tightly but without overlapping. Cut the slices with scissors if they are too large.
  • Cover with a ladleful of tomato sauce and spread it with a spoon.
  • Drizzle with a couple of handfuls of finely grated parmesan cheese, a sprinkle of grated or chopped mozzarella cheese, and a handful of basil leaves.
  • Cover with the second layer of eggplant slices, this time arranged in the opposite direction.
  • Add a ladleful of tomato sauce, then parmesan, mozzarella, and basil like before.
  • Repeat with two more layers of eggplant (4 eggplant layers in total).The last layer should have more tomato sauce, parmesan, and mozzarella than the other layers. Do not add basil on top.

Bake The Parmigiana

  • Bake the eggplant parmigiana in a preheated oven at 350°F or 180°C for 30 minutes until the tomato is bubbling and the cheese melts.
  • Let cool down for 15 minutes. Then garnish with fresh basil leaves and cut into eight portions with a sharp knife. Serve with a simple side salad.

Notes

TIPS
  1. Do not add water to the tomato sauce. The tomato sauce should be quite dense by the end and not watery at all.
  2. Don't cut eggplant slices too thick; the parmigiana won't be as yummy.
  3. You can bake the three trays of eggplant slices simultaneously, but you have to switch them around as they cook. Using the fan-assisted function of the oven helps distribute the heat when the oven is crowded.
  4. All slices must get golden brown on top. The eggplant is tastier this way, and less watery, making a creamier and richer parmigiana.
  5. It's important to let the parmigiana cool down 15 to 30 minutes before serving it.
This recipe is courtesy of Nico Pallotta from The Plant-Based School.

Thai Noodle Salad with the Best Ever Peanut Sauce

Photo of fresh vegetable salad with noodles from Pexels

Thai noodle salad with peanut sauce is a flavorful and satisfying dish that combines the vibrant flavors of Thai cuisine with the delightful texture of noodles. With a handful of ingredients and a tangy peanut sauce, you can create a refreshing and wholesome salad that is perfect for any occasion. The combination of tender noodles, crunchy vegetables, and a creamy peanut sauce creates a harmonious balance of flavors and textures. Whether enjoyed as a main course or a side dish, this salad is a tantalizing blend of sweet, savory, and nutty notes, bringing the authentic taste of Thai cuisine to your table with every delicious bite.

Photo of fresh vegetable salad with noodles from Pexels

Thai Noodle Salad with the Best Ever Peanut Sauce

Sylvia Fountaine
The combination of tender noodles, crunchy vegetables, and a creamy peanut sauce creates a harmonious balance of flavors and textures.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Salad
Servings 6 people

Ingredients
  

Salad Ingredients

  • 6 oz dried noodles (brown rice noodles, pad thai style rice noodles, soba noodles)
  • 4 cups mixed grated vegetables (cabbage, radish, carrot)
  • 1 red bell pepper (finely sliced)
  • 3 scallions (sliced)
  • 1/2 bunch cilantro (chopped, can substitute basil or mint)
  • 1 Tbsp jalapeño (finely chopped)
  • 1/4-1/2 cup roasted peanuts (optional)

Thai Peanut Sauce

  • 5 thin slices fresh ginger (cut across the grain, about the size of a quarter)
  • 2 cloves garlic
  • 1/2 cup peanut butter
  • 1/2 cup fresh orange juice (about 1 fresh orange)
  • 1/3 cup fresh lime juice (about 2 limes)
  • 1/4 cup soy sauce (can substitute Bragg's Liquid Amino Acids: tamari will turn this unpleasantly dark)
  • 1/3 cup honey, agave, or maple syrup
  • 1/4 cup toasted sesame oil
  • 1-1.5 tsp cayenne peppers (or sriracha sauce)
  • 1 tsp salt

Instructions
 

  • Cook Noodles: Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
  • Blend the Peanut Sauce: while noodles are cooking, blend the peanut sauce ingredients together using  a blender until smooth.
  • Toss: Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour some peanut sauce over top and toss well to combine- no need to use all, just use enough to coat well. ( Save the extra sauce for any leftover salad-as it can soak up the sauce overnight.)
  • Taste: Adjust the salt (to your liking), add chili flakes if you want, or more lime, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Notes

  1. Noodles:  If cooking pad thai style rice noodles, add the noodles to a pot of boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water. Alternatively, pour boiling water over the noodles in a baking dish, let soak until softened, drain.
  2. Salad will keep 4 days in the fridge.
This recipe is courtesy of Sylvia Fountaine at Feasting at Home.

Crockpot Thai Broccoli Rabe Chicken Curry

Photo of squash soup from Albert Studios from Pexels

Crockpot Thai broccoli rabe chicken curry is a flavorful and effortless dish that combines the aromatic spices of Thai cuisine with the vibrant freshness of broccoli rabe. With the convenience of a slow cooker and a handful of ingredients, you can create a hearty and exotic curry that will transport your taste buds. The tender chicken, infused with the rich curry sauce, melds perfectly with the slight bitterness of broccoli rabe, resulting in a harmonious blend of flavors. Whether served over steamed rice or enjoyed on its own, this dish offers a comforting and satisfying meal that brings the authentic taste of Thai cuisine to your table with minimal effort.

Photo of squash soup from Albert Studios from Pexels

Crockpot Thai Broccoli Rabe Chicken Curry

Tieghan Gerard
Crockpot Thai broccoli rabe chicken curry is a flavorful and effortless dish that combines the aromatic spices of Thai cuisine with the vibrant freshness of broccoli rabe.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Servings 4 people

Ingredients
  

For Curry

  • 1 yellow onion (finely diced)
  • 6 cloves garlic (minced or grated)
  • 1 inch fresh ginger (peeled and grated)
  • 1 stalk lemongrass (finely chopped)
  • 1/4 cup Thai red curry paste
  • 2 Tbsp fish sauce
  • 2 14 oz cans full-fat coconut milk
  • 2 Tbsp honey
  • 1 lb boneless skinless chicken breast or thighs (diced)
  • 1 bunch broccoli raab (ends trimmed + roughly chopped into bite size)
  • 1/4 cup fresh basil or cilantro (roughly chopped)

For Serving

  • Steamed rice
  • Arils from one pomegranate
  • Chopped peanuts

Instructions
 

  • In the bowl of your crockpot, combine the onion, garlic, ginger, lemongrass, curry paste, fish sauce, coconut milk, and honey. Add the chicken and broccoli rabe, toss to combine.
  • Cover and cook on LOW for 5-6 hours or on HIGH for 4-5 hours. Just before serving, stir in the basil and or cilantro.
  • Serve the curry over a bowl of steamed rice. Top with pomegranate arils, peanuts and fresh basil or cilantro. Eat!

Notes

This recipe is courtesy of Tieghan Gerard at Halfbaked Harvest.

Salt Herbs

Photo of garlic bulbs and salt from Jess Loiterton from Pexels

 

Salt herbs are a versatile and rewarding seasoning that adds a burst of flavor to any dish. With a simple blend of dried herbs and salt, you can create a fragrant and savory mixture that enhances the taste of your favorite foods. The herbs infuse the salt with their aromatic notes, elevating the overall flavor profile. Whether sprinkled on grilled meats, roasted vegetables, or even used as a finishing touch on homemade bread, salt herbs bring a satisfying depth of taste. Enjoy the ease and satisfaction of making your own flavorful seasoning, taking your culinary creations to new heights with just a pinch of salt herbs.
Photo of garlic bulbs and salt from Jess Loiterton from Pexels
Print

Salt Herbs

With a simple blend of dried herbs and salt, you can create a fragrant and savory mixture that enhances the taste of your favorite foods.
Course: Ingredient
Author: The Professional Chef Ninth Edition

Materials

  • 1.25 oz salt
  • 4 tsp rosemary leaves
  • 4 tsp thyme leaves
  • 1 tsp black peppercorns
  • 6 bay leaves

Instructions

  • Combing all the ingredients in a clean spice grinder and grind to a medium-fine powder.
  • Put in an air-tight container and let rest for 12 hours before using.

Notes

Salt herbs can be made using any combination of herbs from your garden. Whatever your personal preferences are! They are great to use as a dry rub on meat.

Fresh Herb Bread

Photo of homemade bread with herbs
Baking fresh herb bread at home is a delightful and fulfilling endeavor. With a handful of aromatic herbs and a simple bread dough, you can create a fragrant and flavorful loaf that will elevate any meal. The process is surprisingly easy, and the result is a crusty exterior with a soft, tender crumb bursting with the essence of fresh herbs. Whether you choose rosemary, thyme, or a combination of your favorite herbs, the aroma that fills your kitchen while baking is simply intoxicating. Indulge in the satisfaction of homemade bread and savor the delectable taste of herbs in every bite.
Photo of homemade bread with herbs

Fresh Herb Bread

New Flavours Bread Machine Recipes
With a handful of aromatic herbs and a simple bread dough, you can create a fragrant and flavorful loaf that will elevate any meal.
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Course Side Dish

Ingredients
  

  • 10 Tbsp water (1 cup + 2 Tbsp)
  • 2 Tbsp margarine or butter
  • 3 cups bread flour
  • 1/4 cup fresh parsley (chopped)
  • 1 Tbsp fresh oregano leaves (chopped)
  • 2 tsp fresh sage leaves (chopped)
  • 2 tsp fresh thyme leaves (chopped)
  • 1 tsp fresh basil leaves (chopped)
  • 3 Tbsp dry milk
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1.5 tsp yeast

Instructions
 

  • Place all the ingredients in the bread machine (adding liquids first, followed by the dry ingredients and herbs, and the yeast going in last).
  • lSect the basic white cycle. Use a medium or light crust.
  • It is recommended to use a bread pan with 9 cups or larger for this 1.5 lb loaf.

Basic Pesto

Pesto pasta from Daniele Sgura from Pexels

 

Creating homemade pesto with fresh ingredients is an effortless and gratifying endeavor. Using just a handful of fragrant basil leaves, along with a few simple pantry staples, you can craft a vibrant and flavorsome sauce. Pesto offers a delightful burst of herbaceous goodness, and its versatility knows no bounds. Whether tossed with pasta, spread on sandwiches, or used as a dip, this homemade delight elevates any dish. Plus, the aroma of freshly crushed garlic and the richness of pine nuts will fill your kitchen with an irresistible fragrance. Embrace the satisfaction of making your own pesto, enhancing your meals with a touch of homemade brilliance.

 

Pesto pasta from Daniele Sgura from Pexels

Basic Pesto

Florence Fabricant
Pesto offers a delightful burst of herbaceous goodness, and its versatility knows no bounds. Whether tossed with pasta, spread on sandwiches, or used as a dip, this homemade delight elevates any dish.
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Course Ingredient
Cuisine Italian
Servings 2 cups

Ingredients
  

  • 2 cups fresh basil leaves (no stems)
  • 2 Tbsp pine nuts or walnuts
  • 2 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup Parmesan cheese (freshly grated)

Instructions
 

  • Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
  • With the machine running slowly dribble in the oil and process until the mixture is smooth.
  • Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Notes

This recipe is courtesy of Florence Fabricant at NYT Cooking.