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 cucina 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 spatola and cook until golden, about 2 to 3 minuti per side. Place on a paper towel plate and sprinkle with salt.
1 c. mayonnaise
1/4 c. mela, apple cider vinegar
1 tbsp. dijon mustard
2 tsp. granulated sugar
2 tsp. sedano 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 sedano seed. Season with salt and pepper to taste. Add cabbage and carrots and mix to thoroughly combine.
Cover with plastic avvolgere 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 oliva oil
1 tbsp. balsamic vinegar
kosher salt
Freshly ground black pepper
1 clove garlic, minced
1 pt. ciliegia 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 oliva 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 o grill pan to high. Grill mais 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 mais 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. mozzarella balls, halved
4 oz. salami, quartered
2 c. baby spinach
1 c. ciliegia tomatoes, halved
1 c. artichoke hearts, chopped
1/2 c. pitted black olives, sliced
FOR THE DRESSING
1/3 c. oliva 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 oliva 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 pasta with dressing and serve.
