Tends to make 4 servings
At Masseria Potenti, in Puglia, Italy, we tasted a unforgettable starter composed of long, slender slices of clean zucchini rolled around a lemony ricotta filling and dipped, cannoli-like, into sesame and poppy seeds. This summery salad is our deconstructed variation of that dish. We seed the zucchini ahead of slicing so the soft, spongy cores will not release liquid that would dilute the flavors. A sprinkling of toasted sesame seeds and chopped pistachios provides richness alongside with a crisp, nutty texture.
2 teaspoons grated lemon zest, in addition 2 tablespoons lemon juice
2 teaspoons minced new rosemary
1 teaspoon honey
Kosher salt and ground black pepper
2 medium zucchini (about 8 ounces every single)
2 tablespoons pistachios, finely chopped
1 teaspoon sesame seeds
½ cup complete-milk ricotta cheese
2 tablespoons additional virgin olive oil, as well as extra to serve
½ cup flippantly packed refreshing mint, approximately chopped
½ cup chives slash into 1-inch lengths
Flaky sea salt, to provide (optional)
In a substantial bowl, whisk collectively the lemon juice, rosemary, honey, ¾ teaspoon salt, and ½ teaspoon pepper. Halve the zucchini lengthwise. Utilizing a spoon, scrape out and discard the seedy core from just about every fifty percent. Slice the zucchini 1/8- to ¼-inch thick on the diagonal, then insert to the bowl with the lemon juice mixture and toss. Enable stand for about 15 minutes, tossing once or twice.
Meanwhile, in an 8-inch skillet more than medium heat, blend the pistachios and sesame seeds. Toast, stirring usually, right up until fragrant, about 2 minutes. Established apart to amazing.
In a compact bowl, stir jointly the ricotta, oil, lemon zest, and ¼ teaspoon salt.
To the zucchini, increase the mint and chives, then toss. Flavor and season with salt and pepper. Transfer to a serving platter and dollop the ricotta mixture on top rated. Scatter the pistachio-sesame combination on major, then drizzle with oil and sprinkle with flaky sea salt (if utilizing).
Pearl Couscous and Zucchini Salad With Tomato Vinaigrette
Can make 4 servings
This hearty salad was motivated by a recipe in the e book Shaya by New Orleans chef Alon Shaya. Tomato paste browned with garlic in olive oil varieties a rich foundation for the dressing. Thinly sliced clean zucchini provides refined crunch and the tomatoes provide succulence, even though salty, tangy feta ties all the things together. Serve as a mild vegetarian main class or as a aspect to grilled or roasted meats.
Be guaranteed to use standard tomato paste you will require only a 50 percent of a 6-ounce can. (Double-concentrated tomato paste, typically offered in a tube, will overwhelm the salad.)
¼ cup extra virgin olive oil
4 medium garlic cloves, thinly sliced
1/3 cup tomato paste
1½ teaspoons grated lemon zest, plus 2 tablespoons lemon juice and lemon wedges, to serve
Kosher salt and floor black pepper
1 cup pearl couscous
1 pint grape or cherry tomatoes, quartered
2 medium zucchini, quartered lengthwise and thinly sliced on the diagonal
1 cup lightly packed contemporary mint, torn if large, divided
4 ounces feta cheese, crumbled (1 cup), divided
In an 8-inch skillet more than medium warmth, insert the oil and garlic and heat right up until just scorching. Include the tomato paste and cook, stirring with a silicone spatula, till a little darkened, 5 to 7 minutes. Scrape the combination into a large bowl. Whisk in the lemon zest and juice, ¾ teaspoon salt, and 1 teaspoon pepper. Established apart.
In a substantial saucepan, convey 2 quarts water to a boil. Incorporate 1 tablespoon salt and the couscous, then prepare dinner, stirring often, right up until al dente, about 5 minutes. Drain and rinse until eventually interesting to the contact, then drain once more.
Stir the couscous into the tomato paste combination. Fold in the tomatoes and zucchini, adopted by ¾ cup of mint and ½ cup of feta. Style and year with salt and pepper. Transfer to a serving dish and sprinkle with the remaining mint, the remaining feta, and added pepper. Provide with lemon wedges.
Shrimp, Orzo, and Zucchini With Ouzo and Mint
Will make 4 servings
In her acclaimed cookbook Aegean, Crete-born London chef Marianna Leivaditaki coaxes orzo pasta to a prosperous, creamy texture, as if producing risotto. A broth of brandy, fragrant greens, and shrimp shells is the cooking liquid for the orzo, infusing the dish with richness and delicate sweetness. The shrimp are added only just after the orzo is al dente, so they remain plump and tender. Our adaptation requires a simpler approach to the cooking and phone calls for fewer ingredients but retains the mouth watering, bracing flavors of Leivaditaki’s creation.
Ouzo, the Greek anise-flavored spirit, is added at the very conclude of cooking to intensify the licorice notes of the fennel seed.
Seem for tiny to medium squash (types that weigh 6 to 8 ounces just about every), as they have much less seeds to take away. To seed the zucchini, use a modest spoon to scrape alongside the center of each individual half.
Also, when simmering the shrimp broth, take care not to allow it boil or simmer vigorously or the liquid will evaporate as well swiftly and the finished quantity will be too slight.
3 tablespoons excess virgin olive oil, divided
1 pound further huge (21/25 per pound) shrimp, peeled (tails taken off) and deveined, shells reserved
3 medium celery stalks, approximately chopped
1 medium pink bell pepper, stemmed, seeded, and around chopped
1 medium yellow onion, roughly chopped
3 bay leaves
Kosher salt and ground black pepper
¼ cup brandy
1 cup orzo
2 medium zucchini (about 1 pound overall), halved length-smart, seeded, and thinly sliced crosswise
1 pound ripe plum or cocktail tomatoes, cored and roughly chopped
1 teaspoon fennel seeds, frivolously crushed
1 tablespoon furthermore 1 teaspoon ouzo
1½ teaspoons grated lemon zest
½ cup frivolously packed clean mint, chopped
Set a big pot above medium-substantial heat, add 1 tablespoon of oil, and heat until shimmering. Insert the shrimp shells and prepare dinner, stirring just at the time or 2 times, right until vibrant pink and dry, 3 to 4 minutes. Incorporate the celery, bell pepper, onion, bay, and ¼ teaspoon salt, then prepare dinner, stirring sometimes, right up until the vegetables get started to launch moisture, 2 to 4 minutes. Add the brandy and scrape up any browned bits. Insert 4 cups h2o, carry to a boil, then decrease to medium and simmer, uncovered, for 30 minutes.
Amazing for about 10 minutes, then strain by a great mesh sieve set around a 1-quart liquid measuring cup or medium bowl push on the solids to extract as a lot liquid as attainable (discard the solids immediately after straining). You need to have about 3 cups strained broth.
Season the shrimp with salt and pepper established aside. In a 12-inch skillet about medium heat, increase the remaining 2 tablespoons oil and heat right until shimmering. Insert the orzo and stir to coat. Insert the zucchini, tomatoes, fennel seeds, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring often, right up until the tomatoes get started to release their liquid, 3 to 5 minutes. Include 1½ cups shrimp broth and deliver to a simmer above medium-higher warmth. Cook, uncovered and stirring typically, until eventually most of the liquid has been absorbed, about 6 minutes lower the warmth as the mixture thickens.
Add another 1 cup broth and prepare dinner, stirring vigorously and changing the warmth to preserve a simmer, right up until the orzo is tender and the consistency is a bit soupy, 3 to 6 minutes. Increase the shrimp and a different ¼ cup broth, then cook around medium warmth, stirring at times, until finally the shrimp are opaque in the course of, about 3 minutes.
Take away the pot from the warmth. Remove and discard the bay, then stir in the ouzo and lemon zest. If wished-for, skinny the consistency by stirring in added broth, then taste and year with salt and pepper. Transfer to a serving dish and sprinkle with the mint.
August 12: This column has been up to date to accurate the photograph that appears with the recipe for Zucchini Salad With Lemon, Herbs, and Ricotta.
Christopher Kimball is the founder of Milk Avenue, house to a magazine, school, and radio and television demonstrates. World readers get 12 weeks of finish electronic obtain, moreover two difficulties of Milk Road print magazine, for just $1. Go to 177milkstreet.com/world. Send out opinions to [email protected]