Sautéed Zucchini with Shallots and Golden Raisins

Ingredients:

• 2 tablespoon olive oil
• 1/2 cup shallots, minced
• 1/8 teaspoon cayenne pepper
• 2 cups zucchini, diced
• a pinch of salt
• 1/4 c golden raisins

Heat oil in a large nonstick skillet, over medium heat.  Add shallots and cayenne pepper and saute until tender.  Add zucchini, salt and raisins.  Cook stirring occasionally, until the zucchini is brown and tender.  About 8 minutes.

Original link: http://madeinourkitchen.com/sauteed-zucchini-with-shallots-and-golden-raisins/

Vegetable Tian

Find the original recipe Here

Ingredients

• 2 tbsp olive oil (divided)
• 1 large sweet yellow onion cut in half and sliced
• 2 cloves of garlic, minced
• 1-2 russet potatoes, unpeeled
• 1 zucchini
• 1 yellow squash
• 3 large Roma tomatoes
• Sea salt, freshly cracked black pepper, to taste
• Dried thyme, to taste
• 1/2 cup of grated Parmesan cheese

Directions
Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.

Curried Brussel Sprouts

www.saveur.com

INGREDIENTS

• 3 tbsp. olive oil
• 1 lb. Brussels sprouts, outer leaves removed and halved lengthwise
• ¼ tsp. black mustard seeds
• ¼ tsp. whole cumin seeds
• 1/8 tsp. ground cumin
• 1/8 tsp. ground chile powder
• ¼ tsp. ground turmeric
• 1 bay leaf
• 1/8 tsp. ground garam masala powder
• 1/8 tsp. ground coriander
• 4 cloves garlic, minced
• 1 2" piece ginger, minced
• 1 medium red onion, chopped
• 1 ripe tomato, chopped
• 2 tsp. kosher salt
• 2 tbsp. cilantro, chopped

 

INSTRUCTIONS

1. Heat 1 tbsp. olive oil on high in a medium skillet. Add Brussels sprouts, cut side down. Turn the heat down to medium and let the sprouts brown, 5 minutes. Take the sprouts off the heat, remove from pan and let cool.
2.  Heat 1 tbsp. olive oil in the same skillet, toss in the whole cumin seeds and the mustard seeds till fragrant, 20 seconds. Stir in the remaining spices and heat for another five seconds. Add the garlic, ginger, and onion and cook on medium high heat, stirring occasionally till translucent, 6 minutes. Add the tomatoes and cook on medium high heat till the onions start to caramelize and the tomatoes are reduced, 7 minutes. Add the remaining olive oil and stir. Add the browned Brussels sprouts and season with salt. Let cook 1 minute. Remove from heat, top with the chopped cilantro and serve warm.

SERVES 4