yield: 2 to 4 servings
Ingredients
1 (15-ounce) can Italian tomatoes
1 zucchini, grated
1⁄4 cup chopped fresh mint leaves
1⁄4 cup grated Pecorino Romano, plus more for sprinkling 2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Directions
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper 2 cups chicken or vegetable broth
3⁄4 cups orzo (rice-shaped pasta)
3 sweet bell peppers (red or yellow)
Orzo Stuffed Peppers
Recipe from Giada De Laurentiis / www.FoodNetwork.com
Preheat the oven to 400 degrees F. Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
Meanwhile,bringthechickenbrothtoaboilinamediumsaucepanoverhighheat.Addtheorzoandcookfor4minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serv- ing plate.Add desired spices. The soup will take flavor on quickly & fully, so start small, maybe 1 tsp or so at a time, and cook for another two minutes. Remove from heat & blend contents in a cuisinart or blender, or use a hand-held/wand blender. Add more spice to taste, if necessary, & simmer for longer if too watery.
5. Chill & serve with a dollop of yogurt. A great lunch on a hot day!
ZUCCHINI FRITTERS
submitted by Farmer Ted of Wildflower Farm taken from Saveur Magazine
Ingredients
1 lb zucchini, grated
2 tsp kosher salt
1⁄2 cup minced flat-leaf parsley 1⁄2 cup grated Romano cheese 1⁄2 cup dried bread crumbs
1 medium yellow onion, grated 1 egg, beaten
freshly ground black pepper
a pinch of cayenne
olive oil, for frying
Directions
Mixthegratedzucchiniandsaltinastrainer,setaweightedplateontopand let drain. After 30 minutes, transfer the zucchini to a tea towel and squeeze out the liquid.
Mixzucchini,parsley,cheese,breadcrumbs,andbeatenegginabowl.Sea- son with pepper and cayenne and divide the mixture into 12 balls. Press the balls into 1⁄4-inch thick patties.
Pouroliveoilintoa4-quartpottoadepthof2inches.Heatovermedium-high heat until a deep-fry thermometer reads 315 degrees. Working in two batches, fry the patties until browned and crisp, 5-6 minutes. Use a slotted spoon to transfer the fritters to paper towels. Serve hot or at room temperature.
Easy Radish Spread
from www.kitchenparade.com
Ingredients
1⁄2 pound trimmed red radishes
3 green onions
4-8 ounces cream cheese or neufchatel
Directions
1. Combinealltheingredientsinafood processor until smooth. Add salt
& pepper to taste. Serve with pita crisps of fresh vegetables.