Pan Fried Zucchini Cakes with Feta and Dill topped with Cherry Tomato Salad and Greek Yogurt Dip

August 3rd, 2011 § 0 comments § permalink

Makes about 25 small cakes

Wine Pairing: Sauvignon Blanc

Ingredients

4 zucchini (about 1 ½ pounds)
5 or 6 scallions, white and light green parts only, chopped fine
9 ounces feta cheese, crumbled
3 tablespoons fresh dill, chopped fine
1 cup all purpose flour
Salt and freshly ground black pepper
3 eggs, beaten
2 or 3 tablespoons olive oil

For tomato salad

1 pint cherry tomatoes, chopped medium
Good-quality extra virgin olive oil
Sea salt and freshly ground black pepper
Handful of fresh basil, chopped fine

For Greek yogurt dip

1 cup Greek yogurt
4 ounces feta cheese, crumbled
¼ teaspoon lemon peel, grated
1 tablespoon fresh dill, chopped fine

Directions

Coarsely grate the zucchini using a box grater, food processor or mandolin slicer. Transfer to a colander, sprinkle with salt and leave to drain in the sink for about 30 minutes to get rid of the excess water.

Put the chopped scallions in a bowl and crumble in the feta. Add the dill and flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before adding in the drained zucchini.

Heat the olive oil in a large frying pan over a medium heat and drop heaped spoonfuls of the mixture into the pan (an ice cream scoop works well here), flattening them with the back of a spoon. Cook for 3 to 4 minutes on each side, until golden, then transfer to a plate lined with a paper towel. Serve with dollop of Greek or natural yogurt, either hot from the pan or at room temperature.

For tomato salad

Place chopped cherry tomatoes in a bowl. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. Toss in the chopped basil and toss to coat evenly. Let sit for at least 1 hour.

For yogurt dip

Combine all ingredients in a bowl and stir until mixed completely. Chill until ready to serve.

Garden Flounder Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds Flounder fillets, sliced in thin strips or cut into small cubes
1 medium zucchini, chopped super fine
1 medium carrot, chopped super fine
½ medium red onion, chopped fine
1 cup cherry tomatoes, quartered
1 teaspoon red chili, chopped fine
1 small shallot, chopped fine
2 teaspoons salt
1 teaspoon paprika
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
½ cup micro herbs or sprouts
Juice of 2 lemons
1 teaspoon lemon zest
¼ cup champagne vinegar
¼ cup olive oil
Black pepper

Directions

Place the fish and the vegetables in a large mixing bowl and season with salt. In a separate bowl whisk together the paprika, herbs, lemon juice, zest, vinegar and oil. Mix together with fish and vegetables and season with pepper. Let stand refrigerated for about 45 minutes. Serve cold!

Spanish Seville Squid Cocktail

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds cleaned squid, sliced in rings
2 cloves garlic, chopped
1 tablespoon lemon zest
Olive oil
½ medium Spanish onion, sliced thin
½ cup red bell peppers, slices thin
½ cup orange bell peppers sliced thin
1 cup cherry tomatoes, halved (gold ones especially nice)
1 cup Spanish black olives, pitted and halved
Juice of 2 lemons
1 tablespoon shallot, chopped fine
¼ cup sherry vinegar
¼ cup olive oil
3 tablespoons fresh parsley, chopped
1 teaspoon smoked paprika
2 teaspoons salt
1 teaspoon black pepper

Directions

In a large sauté pan heat oil and add garlic and lemon zest. Lightly sauté the squid until just tender, a sort of par cook (approx 3 minutes). Take off heat and place in large bowl. To the squid add the peppers, tomatoes and olives. In another mixing bowl whisk together the lemon juice, shallots, vinegar, oil and herbs, season with salt and pepper and pour over squid mixture. Let stand for about 15 minutes before serving.

Marjoram Tomato Mac & Cheese

December 19th, 2009 § 0 comments § permalink

Serves 4-6

Ingredients

1 pound medium shell macaroni
¼ cup butter
¼ cup unbleached white flour
2 cups whole milk
2 teaspoons salt
2 teaspoons white pepper
1 teaspoon cayenne pepper
2 cups mild cheddar cheese, grated
¾ cup fresh marjoram, chopped
1 cup cherry tomatoes, halved

Directions

Cook the pasta in a large pot of boiling salted water according to package directions. Cook until al dente. In a heavy bottomed saucepan over medium high heat, melt butter and then add flour, stirring constantly for 1 to 2 minutes. Slowly whisk in the milk, then decrease heat to medium to bring to a simmer, continuing to whisk. The mixture will begin to thicken. Then, add cheese and continue to whisk until melted, about 6-8 minutes. Add the salt, pepper, and cayenne. Stir well and take off heat. Add the tomatoes and marjoram, stir well. Add the pasta to the melted cheese and the fresh herbs and mix well. Serve.

Marjoram Orzo Salad

October 13th, 2009 § 1 comment § permalink

pics 097

Serves 4

Ingredients

2 cups cherry tomatoes, halved
2 cups orzo pasta, cooked aldente
½ cup kalamata olives, pitted and halved
½ cup green onions, sliced thin
½ fresh marjoram leaves, chopped fine
¼ cup lemon juice
1 teaspoon lemon zest
¼ cup olive oil
½ cup feta cheese, crumbled
Salt and pepper

Directions

Mix together all ingredients except cheese and let stand before eating at least ½ hour. Just before serving add cheese and mix gently.

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