Spicy Tofu and Zucchini Stew
Sommelier Annie Shi, co-owner of King in New York City, grew up going to Korean restaurants with her family. Memories of dishes like Soondubu Jjigae, a spicy Korean tofu stew, became inspiration for a quick and easy stew of tofu and vegetables that she makes for cozy weeknight dinners. Anna Theoktisto's rendition of Shi's recipe features an umami-rich broth powered by Korean fermented soybean paste and a smart shortcut dashi (made using astore-bought sachet filled with dried anchovies, shrimp, and kelp)。“喜欢对这与Beaujolai炖豆腐s: "Beaujolais has an incredible ability to cut through spice, and the brambly red fruit complements stronger flavors. I like to serve my Beaujolais with a good chill to bring out the freshness—another wonderful point of contrast to the savory stew."
Parmesan-Panko-Crusted Baked Zucchini
With plenty of cheesy, crispy flavor, this quick-cookingzucchinidish comes together inless than 30 minutes. Mild and tender zucchini are richly flavored with breadcrumbs and cheese for a dish worthy of a party—or just a one-pan weeknight dinner. Enjoy these crispy rounds as a side dish, or pair with your favorite dipping sauce for a crowd-pleasingappetizer.
Prosciutto-Wrapped Baked Zucchini with Balsamic Drizzle
Wrapped insalty prosciuttoand roasted until tender, this quick-and-easy zucchini recipe makes a lightsummermain dish. You can choose your own adventure when it comes to this recipe—prepare it in the oven, or fire up yourgrillfor an extra layer of charred, smoky flavor. Don’t forget to drizzle with balsamic glaze for a lightly sweet finish.
Smoky Baked Zucchini Chips with Whipped Feta
Zucchini slices get unexpectedly crisp when they are baked for a long time at low heat.Za’atar, a Middle Eastern spice blend with sumac, sesame seeds, and other herbs, adds a nutty flavor, while Aleppo adds a hit of fruity spice. A quick, stir-together dip of salty feta and creamy labneh keeps it fresh—we love to serve extra withgrilled meatsor vegetables, or thin it with milk for a richsalad dressing.
勒mony Zucchini-Fregola Salad
Roasting zucchini tuns them soft yet concentrates the flavor. Chunks of them are tossed with nicely chewy fregola and crunchy pistachios, then powerfully seaasoned with lemon (both the zest and the juice), super fragrant basil leaves and a hit of crushed red pepper.Slideshow:
更多的南瓜沙拉食谱
Veggie Pasta Pomodoro
This fresh, healthy, and delicious vegetable pasta dish from Chef Rocco DiSpirito showcases his Italian cooking roots. He says, “Italians are champions of simple, classically delicious ways of using fresh tomatoes. And they should be; they’ve been cultivating them for hundreds of years. One of the many basic ways they prepare garden-fresh tomatoes is in a pomodoro sauce made with basil and garlic tossed with pasta (or in this case, spiralized vegetables).”Recipe is Reprinted with permission from
Rocco's Healthy + Delicious
by Harper Collins Publishers.
