Tamarad12's profile page
Recipes
Saltimbocca of Zucchini
By Tamarad12
Recipe courtesy Michael Chiarello
- 2 pounds zucchini (each about 8 inches long and 1 1/2 inches in diameter work best)
- Salt and freshly ground black pepper
- 8 thin slices prosciutto (about 1/4 pound)
- Leaves from 1 bunch fresh sage (about 20 leaves)
- 1/3 pound fontina cheese, thinly sliced
- 3 eggs, lightly beaten with a fork
- 3/4 cup all-purpose flour
- 1/4 cup pure olive oil, plus more as needed
- 1 1/2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons freshly grated Parmesan
- 1 lemon, cut into wedges
The Ultimate Barbecued Ribs
By Tamarad12
Recipe courtesy Tyler Florence, 2007
- 2 slabs baby back ribs (about 3 pounds)
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 2 bacon slices
- 4 sprigs fresh thyme
- 1/2 onion
- 3 smashed garlic cloves
- 2 cups ketchup
- 1 cup peach preserves
- 2 tablespoons Dijon mustard or 1 tablespoon dry mustard
- 2 tablespoons brown sugar
- 1/4 cup molasses
- 2 tablespoons red or white wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
Cherry Tomatoes with Buttermilk Blue Cheese Dressing
By Tamarad12
Recipe courtesy Tyler Florence
- 1/2 cup crumbled blue cheese
- 1/2 cup buttermilk
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
- 1 bunch fresh chives, minced
- 2 pints yellow cherry tomatoes, or red grape tomatoes, or both
- Kosher salt and freshly ground black pepper
Roasted Butternut Squash
By Tamarad12
Recipe courtesy Robin Miller
- 2 medium butternut squash, halved lengthwise and seeded
- 4 teaspoons butter
- 4 teaspoons brown sugar
- Salt and pepper
Black Bean Salad with Fresh Corn
By Tamarad12
Recipe courtesy Michael Gintert
- 2 cups black beans, cooked, rinsed
- 1 ear corn, boiled, kernels removed from the cob
- 1/2 medium red onion, diced
- 1/2 medium red bell pepper, diced
- 1/2 medium poblano pepper, diced
- 1/4 cup chopped cilantro (leaves and stems)
- 1/2 cup lime juice
- 1/4 cup olive oil
- 1/2 tablespoon ground cumin
- 1/2 tablespoon black pepper
- 1 tablespoon salt
Grilled Chicken with Brie and Baby Spinach Salad
By Tamarad12
Recipe courtesy Robin Miller 2007
- Cooking spray
- 4 boneless skinless chicken breast halves, about 5 ounces each
- Salt and freshly ground black pepper
- Salt-free garlic and herb seasoning
- 4 to 8 slices Brie cheese, about 1/2-inch thick
- 1 tablespoon olive oil
- 2 shallots, chopped
- 2 tablespoons vinegar
- 2 tablespoons honey
- 4 cups fresh baby spinach leaves
- 4 slices bacon, cooked
Grilled Vegetable Salad
By Tamarad12
Recipe courtesy The Neelys
- 1/2 bunch asparagus, trimmed and cut into bite-size pieces
- 1 pint cherry tomatoes
- 1 medium red onion, cut into 1/2-inch rings
- 1 yellow bell pepper, quartered, seeds and ribs removed
- 1 red bell pepper, quartered, seeds and ribs removed
- 1/4 cup extra-virgin olive oil, for brushing
- Salt and freshly ground black pepper
- 1/4 cup fresh basil leaves
- 1/4 pound feta cheese
- 1 medium clove garlic, chopped
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Fried Zucchini
By Tamarad12
Recipe courtesy Giada De Laurentiis
- Olive oil, for frying
- 1 3/4 cups freshly grated Parmesan
- 1 1/2 cups panko (Japanese breadcrumbs)
- 3/4 teaspoon salt
- 2 large eggs
- 3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips
Balsamic Roasted Onions
By Tamarad12
Recipe courtesy Sandra Lee, 2007
- 3 sweet onions
- 1 cup light balsamic salad dressing (recommended: Newman's Own)
- 2 tablespoons fresh tarragon leaves, lightly chopped
- 1 teaspoon crushed garlic (recommended: Christopher Ranch)
- Olive oil cooking spray
- Salt and freshly ground black pepper
Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese
By Tamarad12
Recipe courtesy Michael Chiarello
- 2 tablespoons good quality balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon honey
- Big pinch gray salt
- 4 tablespoons extra-virgin olive oil
- 1/2 teaspoon lemon zest
- Freshly ground black pepper
- 4 1/2 pounds zucchini
- 2 cloves garlic, minced
- 2 teaspoons thyme, minced
- 1 teaspoon rosemary, minced
- 1 teaspoon sweet smoked Spanish paprika
- Cherry tomatoes (20 large or 40 small)
- 2 bunches arugula
- 1/2 cup crumbled feta, preferably French (about 3 ounces)
- 1/2 cup pitted and chopped kalamata olives (about 3 ounces)