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Posts Tagged ‘zucchini’

smoked salmon & zucchini canape

In appetizers, culinary experiments, snacks, spa food, tapas, vegetarian on 10.11.11 at 8:33 pm

hosting a dinner party can be stress-free. true story.

as they say, sometimes keeping it simple can go a long way. this delicious canape recipe is a crowd-pleaser — and better yet, it calls for just a few ingredients and only takes minutes to pull together. beauty.

the cheese:
– if sheep cheese isn’t your cup of tea, a light cream cheese or chevre works just as well.

the smoked salmon:
– you can easily find wild sockeye smoked salmon in the frozen seafood section at the grocery store… the smoked salmon just needs to thaw and it’s ready-to-eat!

the zucchini:
– 1/3 zucchini squash (sliced into half-moons)

food styling:
– spread a layer of sheep cheese on light rye crackers
– season w/ ground black peppercorns
– add a layer of zucchini half-moons on the cheese
– top w/ wild sockeye smoked salmon (thinly sliced)
– season w/ ground black peppercorns
– pairs nicely w/ your fave sauvignon blanc

coconut pad thai

In culinary experiments, dinner, easy weeknight meals, ethnic food, lunch, vegetarian on 10.07.11 at 6:14 pm

this is definitely not your average pad thai. did the coconut & pistachios give it away? :)

in the spirit of culinary experiments — and in appreciation of fusion cuisine — i thought i’d add a tropical twist to this pad thai with some light coconut milk and crushed pistachios. tasty, indeed. not too shabby for my first go at cooking pad thai.

the prawns & the coconut:
– heat up 2 tsp extra-virgin olive oil in large wok on medium heat
– add 2 sprigs of green onions (rooted stems removed, rough chop into sliced rounds)
– add 1.5 cups raw prawns (deveined, deshelled) to wok
– season w/ ground black peppercorns
– add a dash of sea salt
– add 1/2 can light coconut milk
– sauté prawns & stir ingredients for 1-2min until partially cooked

the tofu & veggies:
in the same wok, add the following ingredients to the prawns:
– 1/2 orange bell pepper (pitted, sliced)
– 1/2 yellow bell pepper (pitted, sliced)
– 1/3 green zucchini squash (sliced rounds)
– 1/3 yellow zucchini squash (sliced rounds)
– season w/ ground black peppercorns
– sauté for 1-2min & stir regularly
– then add 1 cup raw tofu (chopped into bite-sized chunks)
– add 1/8 cup fresh cilantro (stems removed, rough chop) to wok
– stirfry ingredients together in wok until coconut milk is well combined

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smoked salmon & squash chard salad

In appetizers, culinary experiments, dinner, easy weeknight meals, lunch, side dishes, spa food, vegetarian on 10.01.11 at 3:10 pm

autumn is here! as much as i love summer, autumn is my favorite time of year. the pretty coloured leaves. the warm, fuzzy sweaters. the fall harvest. the fantastic autumn squash. and all those cozy autumn recipes.

here’s a simple recipe with organic zucchini squash and swiss chard from local organic producer hotchkiss. this warm salad makes a nice, light lunch or an easy weeknight dinner.

the squash:
– heat up 2 tsp extra-virgin olive oil in a large wok
– 1/2 organic green zucchini squash (sliced rounds)
– 1/2 yellow zucchini squash (sliced rounds)
– season w/ 1 tsp herbs (i used dean & deluca’s herbs for fish – a blend of fennel, sage, rosemary, cracked bay leaves, parsley, thyme & marjoram)
– sauté for 2-3min until squash is slightly tender

the chard:
– heat up 1 tsp extra-virgin olive oil in the same wok that you used for the squash
– wash & drain 1 bunch of organic swiss chard in colander w/ cold water
– remove stems from chard
– add chard to pan
– season w/ 1/2 tsp herb blend of fennel, sage, rosemary, cracked bay leaves, parsley, thyme & marjoram
– sauté for 2-3min until leaves are wilted and a darker shade of green

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