Zucchini Butter
(adapted from Food52.com)
2 lbs. zucchini
2 shallots, minced
¼ c. olive oil or butter
salt and pepper
Coarsely grate zucchini and let drain in a colander for 3-4 minutes. Squeeze out excess liquid. Heat oil or butter and briefly sauté shallots. Add zucchini and cook over medium-high heat, stirring, until zucchini reaches a spreadable jam-like consistency, about 15 minutes. Season with salt and pepper and serve with crackers or toast.
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Italian Pesto Pasta Salad
(adapted from Better Homes & Gardens)
8 oz. elbow macaroni
2 cans (15 oz. each) cannellini beans
7-8 oz. jar basil pesto
3 c. baby arugula
¼ c. red wine vinegar
2 oz. shaved Parmesan cheese
½ tsp. salt
¼ c. toasted pine nuts
Cook macaroni according to package directions, drain, and rinse well under cold water. Stir together pesto, vinegar, and salt. Drain and rinse beans and add to pesto mixture along with macaroni, arugula, half the cheese, and half the pine nuts. Toss well. Top with remaining cheese and pine nuts.
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Bollywood Chicken
(adapted from Epicurious.com)
8 skinless, boneless chicken thighs
1 TB fresh lime juice
2 c. plain yogurt
1 TB garammasala
½ c. chopped onion
1 tsp. ground pepper
1/3 c. olive oil
2 inch piece ginger, chopped
4-5 cloves coarsely chopped garlic
Pound thighs to ½-inch thickness. Puree remaining ingredients in a food processor. Reserve 1 cup of mixture. Marinate chicken in remaining mixture for 3 hours or overnight. Grill over med-high direct heat or broil, about 4-5 minutes per side until browned and cooked through. Serve with reserved sauce, additional cilantro to garnish, and basmati rice.
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Tiramisu Ice Cream Torte
(adapted from Better Homes & Gardens)
2 c. crushed Oreos
8 oz. thawed Cool Whip
1/3 c. melted butter
1 qt. coffee ice cream
2/3 c. hot fudge ice cream topping
1/3 c. chopped pecans
1 tsp. instant coffee
1 oz. semisweet chocolate
7 oz. jar marshmallow crème
1/3 c. caramel ice cream topping
Combine cookie crumbs and butter and press into bottom and an inch up the sides of a 9-inch springform pan. Combine hot fudge sauce and instant coffee and heat until smooth. Cool slightly and spread over crust. Fold marshmallow crème into Cool Whip until combined. Stir ice cream until softened, then fold in Cool Whip/marshmallow mixture. Spoon into crust. Sprinkle with pecans. Grate chocolate and sprinkle one half over top. Cover and freeze for 6 hours until firm. Let stand 10 minutes before serving. Drizzle with caramel topping and remaining grated chocolate.
