Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

2 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil 1-1/2 cups small-diced sweet onion, such as a Vidalia (about 7 oz. or half a large onion) 1 tsp. kosher salt; more to taste 1-1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini) 2 slightly heaping cups fresh corn kernels (from 4 medium ears) 2 tsp. minced garlic Scant 1/2 tsp. ground cumin Scant 1/2 tsp. ground coriander 2 to 3 Tbs. chopped fresh mint One-quarter lemon Freshly ground black pepper Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions and 1/2 tsp. of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 min. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken, another 3 to 4 min. Add the remaining 1 Tbs. butter and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 min. Add the corn, garlic, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds. Remove the pan from the heat, add all but about 1/2 Tbs. of the mint, a good squeeze of lemon,...
Dill Pickles

Dill Pickles

Dill Pickles From www.foodandwine.com, contributed by Bobby Flay These incredibly simple pickles have just the right amount of garlic and dill and are intensely crunchy and refreshing right out of the refrigerator. TOTAL TIME: 20 MIN Plus overnight pickling SERVINGS: Makes 1 quart 1-1/2 cups distilled white vinegar 1/4 cup sugar 4 teaspoons kosher salt 1 teaspoon mustard seeds 1 teaspoon coriander seeds 3/4 teaspoon dill seeds 2 cups hot water 2 pounds green tomatoes, quartered OR kirby cucumbers, sliced 1/4 inch thick 3/4 cup coarsely chopped dill 3 garlic cloves, coarsely chopped In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool. In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold. Make Ahead: The dill pickles can be refrigerated in an airtight container for up to 1...
Zucchini Pickles

Zucchini Pickles

Zucchini pickles Zucchini pickles are every bit as delicious as their cucumber counterparts. Give this sweet-spicy version a go. Combine 4 cups 1/8-inch zucchini slices, 1 cup slivered sweet onion, and 3 thinly sliced garlic cloves in a glass bowl. Bring 1 cup white vinegar, 1/2 cup sugar, 3/4 teaspoon crushed red pepper, 1 teaspoon mustard seeds, and 3/4 teaspoon kosher salt to a boil; pour over zucchini mixture. Cover and chill 24 hours. From Cooking...
RED POTATO and GREEN BEAN SAUTE

RED POTATO and GREEN BEAN SAUTE

from Food.com DIRECTIONS Bring a large pot of salted water to a boil. Add potatoes; cook about 15 minutes, or until almost tender. Add beans; cook about 3 minutes, or until tender; drain well. In large skillet, heat oil over medium heat. Add garlic; cook, stirring, for 30 seconds. Add potatoes, beans, and salt and pepper to taste. Cook about 2 minutes, or until heated through, tossing to coat. Add basil and toss once more before...
Penne with Sugar Snap Peas and Ricotta

Penne with Sugar Snap Peas and Ricotta

Recipe by Our Cookbook Collection Yield: 4 servings Ingredients 1 pound sugar snap peas, strings removed Kosher salt 1 LB penne rigate 3 Tablespoons extra-virgin olive oil, plus more for the pasta 2 shallots, halved and thinly sliced crosswise 1/2 teaspoon red chili flakes Freshly ground black pepper 1 Cup fresh ricotta, at room temperature 1/4 Cup finely chopped fresh mint 1/4 Cup finely chopped fresh parsley Instructions Cut the snap peas crosswise on a bias into pieces 1/4 inch thick. Set aside. Bring a large pot of salted water to a boil. Add the penned rigate and cook until al dente, about 10 minutes. Before you drain the pasta, reserve 1 cup of the cooking water and set aside. Drain the pasta, place in a large bowl, and toss with a little olive oil. Return the pot to medium-high heat and add the 3 tablespoons oil. Heat for 30 seconds, then add the shallots. Cook until softened but not browned, 1 to 2 minutes. Add the snap peas, 3/4 teaspoon salt, the chili flakes, and black pepper to taste. Cook, stirring often, until the snap peas are tender but still bright green and slightly crunchy, 3 to 5 minutes. Add the pasta, ricotta, and reserved cooking water to the pot and stir well to combine. Cook until the pasta is warmed through and well coated by the other ingredients. Remove from the heat and let cool slightly. Add most of the mint and parsley and mix well. Transfer to a serving bowl and sprinkle with the remaining herbs and some more black pepper. Serve...

Carrot-Ginger Vinaigrette

From Eating Well:  July/August 2013 This Asian carrot-ginger vinaigrette recipe is so yummy, you’d never guess it contains 37% of the daily value of vitamin A from the carrots. Use this quick and easy ginger salad dressing tossed with zesty salad greens or Asian stir-fry greens. Makes: About 1 1/4 cups Serving Size: 2 tablespoons Total Time: 15 minutes Ingredients 1 cup shredded carrot 1/2 cup canola oil 1/3 cup rice vinegar 2 tablespoons white miso (see Tip) 2 tablespoons chopped onion 1 tablespoon chopped fresh ginger 1 tablespoon reduced-sodium soy sauce Preparation:  Place carrot, oil, vinegar, miso, onion, ginger and soy sauce in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender. Tips & Notes Make Ahead Tip: Cover and refrigerate for up to 3 days. Tip: Miso is a fermented soybean paste that adds flavor to dishes like soups, sauces and salad dressings. White or sweet miso (Shiromiso), made with soy and rice, is yellow and milder in flavor. Look for it near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year. Nutrition Per 2-tablespoon serving: 112 calories; 11 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 189 mg sodium; 51 mg potassium. Nutrition Bonus: Vitamin A (37% daily value)...