2 large zucchini
2 large eggs
1/2 c. breadcrumbs
1/2 c. ricotta
1/4 c. freshly grated Parmesan
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Vegetable oil, for cooking
DIRECTIONS
Grate zucchini on box grater then use a clean phòng bếp, nhà bếp towel to ring out as much excess water as possible. Work in batches as necessary.
In a large bowl, combine zucchini, eggs, breadcrumbs, ricotta, Parmesan, garlic powder, and red pepper flakes. Season with salt and pepper.
In a large skillet over medium heat, add enough oil to come ½” up the sides. Scoop about a ¼ cup of mixture and add to skillet, carefully flatten with a thìa, cây dùi, spatula and cook until golden, about 2 to 3 phút per side. Place on a paper towel plate and sprinkle with salt.
1 c. mayonnaise
1/4 c. táo, apple cider vinegar
1 tbsp. dijon mustard
2 tsp. granulated sugar
2 tsp. cần tây seed
Kosher salt
Freshly ground black pepper
1/2 large head green cabbage, thinly sliced
3 large carrots, grated
DIRECTIONS
Whisk together mayonnaise, vinegar, dijon mustard, sugar, and cần tây seed. Season with salt and pepper to taste. Add cabbage and carrots and mix to thoroughly combine.
Cover with plastic bọc and refrigerate until ready to serve.
Wait To Dress It
We like to hold our shredded veggies and dressing separate in the refrigerator until serving (or transporting) time. That way, your vegetables will be fresh and crunchy instead of limp and laden with sauce.
1 lb. orecchiette
1/4 c. extra-virgin ôliu, ô liu oil
1 tbsp. balsamic vinegar
kosher salt
Freshly ground black pepper
1 clove garlic, minced
1 pt. quả anh đào, anh đào tomatoes, preferably multi-colored, halved
1/4 c. torn basil, for garnish
DIRECTIONS
In a large pot of salted boiling water, cook orecchiette according to package directions until al dente. Drain and set aside.
In a small bowl, whisk together ôliu, ô liu oil and balsamic vinegar, then season with salt and pepper.
To bowl, add pasta, garlic and tomatoes; toss with dressing to combine.
Garnish with basil and serve.
6 ears corn, shucked
2 tbsp. butter
2 tbsp. all-purpose flour
1 c. milk
2 tbsp. cream cheese, softened
1/4 c. Shredded Monterey Jack
1 jalapeño, minced (optional)
kosher salt
Freshly ground black pepper
2 tbsp. chopped fresh cilantro
DIRECTIONS
Preheat grill hoặc grill pan to high. Grill ngô until kernels are charred and slightly softened, 10 minutes. Once cooled, cut kernels off the cob and set aside.
In a large skillet over medium-high heat, melt butter. Whisk in flour, 1 tablespoon at a time, and let cook until bubbly. Whisk in milk, cream cheese and Monterey Jack. Add jalapeño, if using. Cook for another 3 minutes.
Stir in ngô kernels and toss to coat, then season with salt and pepper to taste.
Garnish with cilantro and serve.
FOR THE PASTA
16 oz. fusili pasta, cooked according to package instructions
8 oz. phô mai mozzarella balls, halved
4 oz. salami, quartered
2 c. baby spinach
1 c. quả anh đào, anh đào tomatoes, halved
1 c. artichoke hearts, chopped
1/2 c. pitted black olives, sliced
FOR THE DRESSING
1/3 c. ôliu, ô liu oil
2 tbsp. red wine vinegar
1 garlic clove, minced
2 tsp. Italian seasoning
1 tbsp. freshly chopped parsley
Pinch red pepper flakes
Kosher salt
Freshly ground black pepper
DIRECTIONS
In a large bowl, toss together pasta, mozzarella, salami, spinach, tomatoes, artichokes, and olives.
To make the dressing, add ôliu, ô liu oil, vinegar, garlic, Italian seasoning, parsley, and red pepper flakes to a jar and secure with a lid then shake to combine. Season with salt and pepper to taste.
Dress mỳ ống, mì ống with dressing and serve.
