“Drowning in summer squash? This is a fresh take on zucchini so as to momentarily break from (the admittedly delicious) the culinary art of grilling. (And if you are grilling, throw an unpeeled banana onto the barbie for a hot dessert!)
Feel free to substitute spices as you choose, instead of spicy parsley, how about some rosemary or sage?
Enjoy!"
- flour
- baking powder
- vegetable oil
- eggs
- Salt & Pepper
You can finish this hearty summer soup with slivered fresh basil or with pistou, the Provençal version of pesto. (It’s pesto without the pine nuts.) A Parmesan rind, simmered in the soup and then removed, provides great depth of flavor without additional fat. On a hot summer day in Italy, the soup might be served at room temperature or just barely warm.
Advance preparation: The soup can be made through step 2 a day or two ahead. It improves overnight. If you’re making the soup ahead, cook the pasta separately and add to the soup, along with the green beans on the day you are serving it.
- olive oil
- Salt
- Freshly ground pepper to taste
- Freshly grated Parmesan for garnish
- extra virgin olive oil
- Salt and freshly ground pepper
- chopped fresh parsley
This is a typical Provençal gratin, bound with rice and eggs. Use this recipe as a template for any gratins made of cooked vegetables.
Recipe for Sauteed summer squash:
Advance preparation: The filling will keep for three days in the refrigerator. The gratin can be made a day ahead and reheated; leftovers will be good for four or five days.
Sauteed squash recipe: http://www.recipething.com/recipes/show/15945
- low-fat milk
- Freshly ground pepper
- salt
- large or extra-large eggs
- recipe of Sautéed summer squash with red pepper and onion
- coarsely chopped fresh thyme leaves
“This refreshing soup is unbelievably easy to make. To chill it quickly, place the soup bowl inside a larger bowl, then fill the larger bowl with ice and water. For best texture, be sure to strain the soup before serving.”
- water
- plain low-fat yogurt
- finely chopped mint
- Freshly ground pepper
- fresh lemon juice
- For garnish:
“Pisto is Spain’s ratatouille, a savory mixture of summer squash, onions, garlic and tomatoes usually cooked down until the squash falls apart. This very traditional dish might also include chorizo and peppers. You can serve it as a side dish without the eggs, but with them it makes a great supper.”
Note: When you seed the tomatoes, set a strainer over a bowl. Squeeze the seeds into the strainer, then press the pulp and juice through the strainer into the bowl. Discard the seeds and use the juice as described below.
Advance preparation: The pisto will be delicious for three or four days, but until you reheat it, don’t cook the eggs. To reheat the pisto, preheat the oven to 400 degrees. Transfer the cooked pisto to a lightly oiled baking dish. Make six depressions in the top, and break an egg into each one. Salt and pepper lightly, and bake in the oven six to eight minutes or until the eggs set.
- olive oil
- sugar
- Lots of freshly ground black pepper
- eggs
“If you miss pasta, because you don’t eat wheat or you’re on a low-carbohydrate diet, this dish makes a nice stand-in for fettuccine. Be careful not to overcook — it will be al dente with a few minutes of cooking, after which it will quickly fall apart. When made just right, it’s silky and wonderful. You can serve as is, or toss it with a fresh tomato sauce. Use a vegetable peeler or mandolin to make the thin zucchini strips.”
Tomato sauce recipe at: http://www.recipething.com/recipes/show/15941
- Kosher salt and freshly ground pepper
- extra virgin olive oil
I’ve been making this for a long time! Art found this recipe in the newspaper and brought it home for us to try. He was still working in NY then.
- salt
- black pepper
- stewed tomatoes
- oil
- garlic powder
- large onion
- dry basil
- oregano
- grated cheddar cheese
- sliced muenster cheese