Makes 14 to 16 muffins.
1-1/2 cups sifted cake flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp powdered ginger
1/4 tsp ground cloves
1/4 tsp salt
2/3 cup coarsely chopped toasted walnuts
2 large eggs
3/4 cup firmly packed light brown sugar
1/2 cup safflower oil
2 cups firmly packed grated zucchini
Optional: 1/2 cup of raisins
- Preheat the oven to 350F.
- In a small bowl, combine flour, baking soda, spices, and walnuts, and whisk to blend.
- In a mixing bowl, beat the eggs, sugar, and oil for 2-3 minutes or until smooth.
- Add the zucchini and beat just until smooth.
- Add the dry ingredients (and raisins) until completely moistened.
- Put into muffin tins (3/4 full) and bake 20-25 minutes.
- Cool briefly in the plan before unmolding.
Wipe the leg of lamb dry with paper towels. Make several incisions in the meat and insert garlic cloves a few hours before cooking your meat. Rub olive oil all around and sprinkle with Herbes de Provence. A 6-pound leg of lamb will serve about 8 people.
2 large carrots, quartered
2 large onions, quartered
3 unpeeled garlic cloves
Salt and pepper to taste
2 cups of chicken stock (home made or low sodium)
- Preheat oven to 450°F.
- Place the leg of lamb in a roasting pan and set in the upper third of the oven.
- Cook for 15 minutes or until lightly browned.
- Turn oven down to 350°F.
- Put the vegetables all around the meat and add 1/2 cup of the stock to the roasting pan.
- Add the rest of the stock during cooking time when needed.
- Season with salt and pepper.
- Add the garlic about half an hour before end of cooking.
- If you want, insert a meat thermometer in the thickest part of the roast, but without touching the bone.
- The inside temperature should not be more than 140°F for a nice rosy lamb.
- Or cook for about 1-1/4 hours until the juices run clear pink when pricked.
- Do not overcook lamb.
- Once cooked, transfer the meat to a warm platter and let it rest at room temperature for 15 or 20 minutes before carving.
- Spoon the fat out of the cooking liquid.
- Strain the vegetable but press all the juices out.
- Deglaze the roasting pan, using more stock if necessary.
- Serve the lamb on hot plates with the following vegetables.
2 red, 2 green, 2 yellow peppers
a pinch of fresh rosemary leaves
olive oil, salt and pepper
- Put all the vegetables, cut in chunks, in two large baking dishes coated with olive oil.
- Sprinkle with freshly ground pepper and the rosemary leaves.
- Douse with olive oil.
- Put in a preheated 400°F oven.
- Toss once or twice during cooking time – about 45 minutes.
- Sprinkle with salt before serving with the roast.
From Ruth Wessels.
Can be made several days ahead (without the cheese on top) and frozen after cooking. Then return the casserole to the oven, to reheat 30 minutes. Spread the cheese and brown just before serving.
1 potato, diced
1 medium zucchini, unpeeled and diced
1 medium eggplant, unpeeled and diced
2 green peppers, diced
2 small carrots, quartered lengthwise and cut into 1 inch strips
1 Bermuda onion, coarsely chopped
1 cup of shelled fresh peas
2 Tbsp chopped parsley
1/3 cup olive oil
1 Tbsp salt
1 tsp Tabasco (or soy) sauce
1 tsp freshly ground pepper
5 large tomatoes, sliced
1/3 cup raw rice
1/2 cup olive oil
2 Tbsp white wine vinegar
1 3/4 cup grated cheddar cheese
- Combine potatoes, zucchini, eggplant, green peppers, onion, carrots, peas, and parsley with 1/3 cup of olive oil, salt, Tabasco, and pepper.
- Line an oiled 9 x11 inch (deep) baking dish with half of the vegetable mixture.
- Layer with half the tomato slices, sprinkle with rice, and add the other half of the vegetable mixture.
- Top with remaining tomato slices.
- Mix the remaining 1/2 cup olive oil with vinegar and pour over casserole.
- Bake, covered at 350°F for 1-3/4 hours.
- Sprinkle with cheese and place under broiler until cheese is melted.
This recipe is better when done the day before and reheated.
1 medium eggplant, cubed
4 or 5 small zucchinis, sliced
1/4 cup of olive oil
2 medium onions, thinly sliced
1 lb of tomatoes, peeled, seeded and chopped
1 green pepper, cored, seeded and sliced
2 cloves of garlic, crushed
1 tsp basil
Sprig of thyme
1/2 tsp of coriander
Pinch of crushed aniseed
- Sprinkle the eggplant with salt and put let the water drain for 30 minutes.
- Dry on paper towels.
- To get the best flavor, you can cook each vegetable separately in a frying pan before proceeding with the recipe.
- Heat half the oil in a large casserole, add the onion and cook over low heat until soft.
- In a large pot put the eggplant, zucchinis, tomatoes and pepper.
- Sprinkle the garlic, herbs, salt and pepper on it.
- Mix gently.
- Spoon the remaining oil on top.
- Cover and simmer for 30 to 40 minutes until vegetables are tender.
- Sprinkle with parsley and serve hot.
Serves 4 to 6 people.
1 package of frozen artichoke hearts
1 package of frozen peas
1 package of fresh mushrooms
4 large carrots
1 large onion
1 handful of string beans
1/2 c pancetta (petit salé), cooked
1 Cup of chicken broth
Salt and pepper
- Dice zucchini, mushrooms, carrots, onion, and string beans.
- Leave artichokes and peas whole.
- Place vegetables into an earthenware or ceramic dish, mixing them with olive oil, chicken broth, and pancetta.
- Season to taste.
- Cook covered for one hour at 350F and another hour at 325F (uncovered to reduce liquid if necessary).
4 zucchinis, sliced
1 large onion, chopped
2 triangles of laughing cow cheese
salt and pepper
- Brown onion in olive oil.
- Add the sliced zucchinis and cook until soft.
- Pour into the food processor.
- While processing, add the cheese, salt and pepper.
- Add some chicken stock until desired consistency is achieved.
- Season to taste.
This soup owes its name to the pistou paste (pesto) which is added before serving and consist of fresh basil, garlic and olive oil. In summertime when the tomatoes are good, their pulp can be added to the pistou paste. A traditional dish such as this one does not have a recipe set in stone. Each family has its own variation.
1/2 lb of beans – a mixture of pinto beans (or red kidney beans) and navy beans
1/4 lb of fresh lima beans if available
1/4 cup of olive oil
1 lb of green beans
4 or 5 celery stalks
1 small head of green cabbage
2 or 3 potatoes (optional)
3 Tbsp of olive oil
Bouquet garni (thyme, bay leaf and parsley)
Salt and pepper
- Follow the instructions on bean packages since some varieties of beans should be soaked overnight. Dry beans need to be parboiled, so cook them for about 1/2 hour in 8 cups of salted water and let them soak.
- In the meantime, string the green beans if needed, snap off ends and cut into pieces.
- Peel and slice the leeks, the onions, the celery and the carrots.
- Peel and dice the potatoes if you include them.
- Dice the zucchini, unpeeled.
- Coarsely chop the cabbage.
- Heat the olive oil in a large pan.
- Add the onions and the leeks.
- Cook on medium high until golden brown (be careful not to burn).
- Drain the beans and add them to the pot along with all the other vegetables including the fresh lima beans.
- Add enough water to cover the vegetables.
- Add the bouquet garni, salt and pepper.
- Cook slowly, covered, for 1 1/2 hour or until the vegetables are tender.
- Add the pistou to the soup and cook a few more minutes.
- Serve immediately with some parmesan cheese.
2 cups of fresh basil
4 to 6 garlic cloves
salt and pepper
1/2 cup of olive oil
Place garlic, basil, salt and pepper in a food processor or a mortar and blend to a smooth paste. Slowly pour in the olive oil. Put in a bowl and cover with a thin layer of olive oil if not used immediately.
1 pound hot Italian sausage
1 Tbsp olive oil
1 cup diced onion
1 clove garlic, minced
1 cup sliced carrots
1 tsp basil
2 small zucchini
1 can (28 oz) whole Italian tomatoes, chopped, undrained
2 cans (14.5 oz each) organic beef broth
2 cups shredded cabbage
1 can (15.5 oz) of Great Northern beans
salt & pepper
- Slice sausage into half inch pieces and remove skin
- Brown in oil
- Add next four ingredients (onion, garlic, carrots, basil)
- Cook 5 minutes
- Add next five ingredients (zucchini, tomatoes, broth, cabbage)
- Heat and simmer covered for 1 hour
- Add beans and liquid
- Cook another 20 minutes
- Serve and top with shredded parmesan, if desired
3 Tbsp of butter
4 cups of zucchini, sliced
1 cup of onions
1/2 cup of chopped parsley, 2 cloves of garlic (optional)
1/2 Tbsp sweet basil leaves
2 cups of mozzarella cheese and swiss cheese
1 pie crust, e.g. pâte brisée
dijon mustard (optional)
- Heat oven to 375°F
- In a skillet cook onions until slightly brown, add the zucchini and cook until tender.
- Stir in parsley and seasonings.
- In a bowl, blend eggs and cheeses.
- Stir into the vegetable mixture.
- Put in a precooked 10 or 11 inch pie crust (for extra flavor spread a strong mustard on the bottom of the crust).
- Bake at 375°F for 18 to 20 minutes.
From Marie-France magazine.
3 lb of zucchini
4 Tbsp of olive oil
4 cloves of garlic
2 Tbsp of chopped parsley
3 oz of parmesan cheese
3 Tbsp of bread crumbs
basil, salt, and pepper
- Wash the zucchini but do not peel.
- Dice 2 1/2 lb and cook slightly in olive oil.
- Add garlic, parsley and basil.
- In the meantime beat the eggs, add the parmesan cheese, the bread crumbs, the salt and pepper.
- When the zucchini are tender, squish them with a fork and add to the egg mixture.
- Oil a deep bread pan.
- Slice the rest of the zucchini and cook in a frying pan with olive oil until golden.
- Decorate the mold with the pieces.
- Gently drop the egg and zucchini mixture in the pan and cook at 325°F, in a bain-marie, for 45 minutes.
- Unmold when cold.