This was part of a dinner in Rachel Ray's magazine. It was served with salmon, but this would also be good with pork. It's a different way of serving zucchini and summer squash which is so abundant in the summer!
There are intriguing flavor combinations of this Thai cuisine dish. The mild zucchini is a perfect partner for the stronger flavors in this dish. Compliments of Above & Beyond Parsley, Kansas City, Missouri.
A simple marinated zucchini salad from Italy.
The zucchini is uncooked but through marinating and the use of plenty of lemon juice the zucchini acquires an "al dente"/semi-cooked texture. I only make this recipe at the peak of zucchini season in summer when quality and selection are best. From Mediterranean Light. Especially good with fresh basil!
Another variation on the spinach/raisin/pine nut theme. This comes from the Williams-Sonoma website. I have never actually made it with raisins or pine nuts - I usually use slivered almonds and currants and it turns out great. Perfect accompaniment to just about anything!
It seems that most of the recipes we find that we REALLY enjoy from Food Network come from Barefoot Contessa. Here's one of her best. It made a Brussels Sprouts lover out of my Brussels Sprouts hater Auntie Bev. We eat them usually at least once a week.
As soon as I get them home from the market, I like to blanch fresh green beans for about five minutes and then keep them in the refrigerater (where they keep for nearly a week) until I'm ready to make this tasty recipe from the Los Angeles Times.
I made this tonight and just loved it. It is a great way to get rid of some of the abundance of squash in my garden. I must give credit to Paula Deen who is the creator of the recipe. Makes a great side dish in a southern meal.
In this recipe, the Brussels sprouts are boiled and then tossed with a bacon and vinegar sauce. This sauce is good on other vegetables such as broccoli and cauliflower. Use it in the spring with spinach or in the summer with greenbeans. You can make the dish several hours ahead, but just combine the Brusseles sprouts and the sauce rather than cooking them long enough to heat the sprouts. Before serving, reheat and sprinkle with the bacon.