Chilled Tomato Soup

Ingredients
8-10 medium heirloom tomatoes, chopped
4 cloves garlic, chopped fine
½ cup fresh basil leaves, chopped
Juice of 1 lemon
1 tablespoon lemon zest
2 tablespoons white balsamic vinegar
2 tablespoons olive oil
2 teaspoons sea salt
4 tablespoons heavy cream
6 large basil leaves
Garden caviar (recipe follows)
Directions
Puree all ingredients in a food processor until smooth. Push mixture through sieve to remove seeds [...]

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Fish Foil with Veggies and Sun-dried Tomatoes

Makes 4 servings
INGREDIENTS
1 small traditional eggplant or 4 Japanese eggplants, cut into 1-inch cubes
3 tablespoons extra virgin olive oil
2 tablespoons fresh thyme leaves, chopped
Salt
Freshly ground black pepper
1 whole head of garlic
1 tablespoon Dijon mustard
3 tablespoons fresh tarragon, chopped
2 medium zucchini, sliced into disks
10 sundried tomatoes
4 (6-ounce) pieces of wild caught salmon or arctic char, deboned [...]

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Garden Caviar

Makes 1 cup
Ingredients
1 small carrot, peeled and chopped superfine
½ medium green zucchini, chopped superfine
1 tablespoon yellow onion, chopped superfine
2 tablespoons red peppers, chopped superfine
1 teaspoon fresh red chili, chopped superfine (optional)
1 tablespoon fresh parsley, chopped superfine
1 tablespoon fresh mint chopped superfine
1 tablespoon fresh chives, chopped superfine
1 teaspoon lemon zest
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon [...]

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Garden Flounder Ceviche

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 [...]

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Ginger Zucchini Cupcakes with Spiced Cream Cheese Frosting

Makes 1 dozen cupcakes
Ingredients
1½ cup all purpose flour
½ cup whole wheat flour
1 teaspoon cinnamon
½ teaspoon all spice
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon fresh ginger, grated
1 teaspoon vanilla
2 teaspoons orange zest
2 tablespoons orange juice
2 medium zucchinis, grated (peels left on)
¾ cup olive oil
¾ cup honey
2 eggs, beaten
For the frosting
1 cup (8 ounces) cream cheese, softened
2 [...]

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Grilled Eggplant Rolls with Tomatoes and Zucchini Mint Salsa

Serves 6-9
Ingredients
2 large globe eggplants, sliced thin, long ways
Salt & pepper
Olive oil
3 medium tomatoes, roasted and chopped small
3 cloves garlic, roasted and chopped small
1 medium yellow onion, roasted and chopped small
1 small zucchini, roasted and chopped small
2 teaspoons lemon zest
2 tablespoons lemon juice
¼ cup fresh mint leaves, chopped fine
1 cup fresh ricotta
Directions
Lay the eggplant down [...]

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Grilled Zucchini, Portabella’s and Eggplant with Lemon Ricotta & Grilled Flatbread

Serves 6
Ingredients
2 zucchinis, sliced long and thin using a mandolin
1 portabella mushroom, sliced thin
1 grilled Japanese eggplant, sliced round and thin
Salt & pepper
Olive oil
1 cup fresh ricotta
1 tablespoon lemon zest plus 2 teaspoon
Grilled flatbread (recipe follows)
Directions
Follow instructions for the grilled flatbread and keep warm. Place all the ingredients on a flat baking sheet and season [...]

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Heirloom Squash & Chili Mint Salad

Serves 2
Ingredients
2 zucchinis, cut into ribbons (using a mandolin)
½ cup fresh mint leaves, chopped
2 tablespoons olive oil
1 teaspoon lemon zest
1 teaspoon lemon juice
1 clove garlic, chopped superfine
1 teaspoon fresh red chili, deseeded and chopped superfine
2 tablespoons pine nuts, toasted
Salt
Directions
In a mixing bowl mix together the zucchini, garlic, lemon juice and mint. Drizzle olive oil and [...]

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Heirloom Squash & Chili Mint Salad

Serves 6
Ingredients
5 zucchinis, cut into ribbons (using a mandolin)
½ cup fresh mint leaves, chopped
3 tablespoons olive oil
2 teaspoons lemon zest
1 tablespoon lemon juice
2 cloves garlic, chopped superfine
1 -2 teaspoons fresh red chili, deseeded and chopped superfine
3 tablespoons pine nuts, toasted
Salt
Directions
In a mixing bowl mix together the zucchini, garlic, lemon juice and mint. [...]

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Heirloom Tomato and Pesto Pasta Salad

INGREDIENTS
1lb Pasta, cooked
2 gloves Garlic, minced
4 medium Zucchini, chopped
1½ lbs. Heirloom tomatoes, chopped
2 cups fresh Basil leaves
Juice of one large Lemon
½ cup Extra virgin olive oil
Salt and pepper, to taste
PREPARATION
In a large sauté pan, over medium heat, sauté garlic, add zucchini and season with salt, cook, 5 to 7 minutes. Add tomatoes, warm through [...]

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Indian Summer Ratatouille

This version of the traditional fresh Provencal vegetable stew is both easy and tasty as well and utilizes the best of the late summer/early fall bounty!

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Mexican Herbed Chicken & Albondigas Soup with Winter Greens

Serves 6
INGREDIENTS
Meatballs
1 pound ground chicken
2 limes, zest and juice
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten
Soup
Olive oil, for sautéing
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red pepper, chopped
1 medium carrot, chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño [...]

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Mexican Herbed Chicken Albondigas Soup

Serves 6
INGREDIENTS
For the Meatballs
1 pound ground chicken
Zest and juice of 2 limes
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red bell pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten
For the Soup
Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red bell pepper, chopped
1 medium carrot, peeled and [...]

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Nissa’s Lasagna

Makes one large lasagna

Ingredients

Olive oil
4 cloves garlic, chopped fine
2 medium yellow, onions, chopped small
2 medium carrots, chopped small
2 medium green zucchini, chopped small
1 cup broccoli florets, cut super small
4 medium tomatoes, chopped small
¼ cup fresh basil, chopped fine (2 tablespoons reserved)
¼ cup fresh parsley, chopped fine (2 tablespoons reserved)
¼ cup fresh marjoram, chopped fine (2 [...]

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

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 [...]

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Panamanian Sancocho

Serves 6

Ingredients

1 chicken breast, 1 chicken wing, 1 chicken thigh and 1 chicken drumstick
Salt
Pepper
Vegetable oil (avocado oil preferred)
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
1 bunch green onions, chopped fine
1 jalapeno, deseeded and chopped fine
1 cup yucca, chopped in ½ inch squares
1 red pepper, chopped fine
1 medium carrot, chopped fine
1 cup chopped tomatoes
½ [...]

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Pasta Basil Pine Nut Pesto over Zucchini

Makes 1 cup (sauce)
Ingredients
3 fresh basil leaves, tightly packed
½ cup of spinach
5 tablespoons olive oil
4 tablespoons flax oil
4 tablespoons white miso
½ tablespoon garlic, minced
½ teaspoon salt, use less at first
½ cup pine nuts
Directions
Put the basil and salt in the food processor. Pulse a few times to begin chopping the basil leaves.
Once the basil is chopped [...]

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Roasted Tomato-Basil, Zucchini, Goat Cheese Tart

Makes one tart
Ingredients
1 sheet puff pastry
3 large tomatoes, chopped large and roasted
2 medium zucchini, sliced and roasted
10-12 basil leaves
8 ounces goat cheese
Salt
Savory Black Pepper & Basil Glaze (recipe follows)
Directions
Preheat oven to 375 ° F. Roll out the puff pastry and lay on a flat baking sheet. Place in refrigerator to get very cold. [...]

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Sauteed Scallops with Summer Succotash

INGREDIENTS
1 cup green beans (cut into diamonds)
1 cup corn kernels
1 cup diced zucchini
3 cloves garlic, smashed
4 large scallops
Sherry vinegar
Frantoia extra virgin olive oil
¼ cup chopped tarragon
¼ cup chopped basil
Maldon sea salt, to taste
PREPARATION
In separate pans, sauté green beans, corn, and zucchini (each with a smashed clove of garlic).
Put all into a mixing bowl and set [...]

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Summer Squash and Portobello Taco

Serves 6
Ingredients
1 tablespoon canola oil
1 tablespoon avocado oil
1 white onion, chopped fine
2 zucchinis, chopped fine
1 portabella mushroom, chopped fine
1 red bell pepper, chopped fine
1 jalapeño, chopped fine
Juice and zest of 1 lime
1 tablespoon cumin
Salt
Tortillas, soft or hard, for serving
Monterey Jack cheese (optional)
Avocado (optional)
Directions
In a large sauté pan, over medium heat, add canola oil and avocado [...]

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Summer Squash Soup with Basil-Mint Pistou

Serves 4-6
Ingredients
3 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
1 medium yellow onion, chopped
2 tablespoons fresh chives, chopped
2 medium zucchini, chopped
2 patty pan squash, chopped
1 yellow zucchini, chopped
1 teaspoon salt
3 cups onion broth or light vegetable stock
½ cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh parsley leaves
2 cloves garlic
½ cup olive oil
½ [...]

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Summer Squash Soup with Mint Pesto

Serves 4-6
Ingredients
3 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
1 medium yellow onion, chopped
2 tablespoons fresh chives, chopped
2 medium zucchini, chopped
2 patty pan squash, chopped
1 yellow zucchini, chopped
1 teaspoon salt
3 cups onion broth or light vegetable stock
½ cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh parsley leaves
2 cloves garlic
½ cup olive oil
½ [...]

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Sweet Corn and Crab Cappellacci with Soppresatta, Red Peppers, Zucchini & Basil

4-6 Servings

Ingredients

For the filling

1 tablespoon extra virgin olive oil
½ medium white or yellow onion, thinly sliced (about ¾ cup)
3 ears sweet yellow corn, kernels removed from their cobs
1 cup jumbo lump crab meat, pickled over very well for shells
¾ cup mascarpone
Zest of 1 lemon, freshly grated
Pinch of pimento d’espelette pepper
Salt

For the pasta dough

2 large eggs [...]

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Wholegrain Savory Garden Scones

Makes about 10 scones

These amazingly delicious scones are perfect for those who want a quick and savory breakfast option.
Easy on the go and healthy! Eat with a dollop of herbal butter or tomato preserves.
Ingredients
1½ cups whole wheat flour
½ cup buckwheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cracked black pepper
¼ cup fresh [...]

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Zucchini & Chili Mint Salad

Serves 2

Ingredients

2 zucchinis, cut into ribbons (using a mandolin)
½ cup fresh mint leaves, chopped
2 tablespoons olive oil
1 teaspoon lemon zest
1 teaspon lemon juice
1 glove garlic, chopped superfine
1 teaspoon fresh red chili, deseeded and chopped superfine
2 tablespoons pine nuts, toasted
Salt

Directions

In a mixing bowl mix together the zucchini, garlic, lemon juice and mint. Drizzle olive oil [...]

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Zucchini and Marjoram Quiche

Serves 6-9
Ingredients
1¼ unbleached all purpose flour
½ teaspoon salt
½ cup (1 stick) butter, cut into ½ inch cubes
4 tablespoons (or more) ice water
6 eggs
2 small zucchinis, sliced thin
½ cup red onions, sliced thin
½ cup fresh marjoram leaves
Salt/pepper
1 cup half and half
¼ cup gruyere cheese, grated
¼ cup parmesan cheese, grated
Directions
For the crust
In a bowl combine flour and [...]

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Zucchini Basil Gratin

Serves 6
INGREDIENTS
3 to 4 medium zucchini, shredded on box grater
3 teaspoons sea salt
1 tablespoon olive oil
½ cup fresh basil, chopped fine
INGREDIENTS FOR TOPPING
½ cup fine bread crumbs
½ cup Asiago cheese, grated fine
1 tablespoon chopped basil
1 tablespoon olive oil
PREPARATION
Preheat oven to 400˚.
Place shredded zucchini into a colander and with sprinkle.
Let moisture drain from zucchini for 30 [...]

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Zucchini Cakes

from Culinary Herb Center Class- A Night of Mezzes with Miriam Restaurant

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Zucchini Carrot Cakes (weight management dog treats)

Makes 2 dozen mini cakes
Ingredients
2 eggs
1 small zucchini, shredded
1 small carrot, shredded
2 tablespoons pumpkin-seed oil or sunflower oil
¼ cup milk, skim
¼ cup pumpkin seeds
¾ cup whole-wheat flour
½ teaspoon baking powder
½ teaspoon cinnamon
1 pinch salt
Directions
In a medium mixing bowl whisk together the eggs, zucchini, carrots and pumpkin seeds and milk until smooth and creamy. Add the [...]

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Zucchini Mint Latkes with Minted Yogurt

Here are a few of our favorite latke recipes with a modern herbal twist. Each recipe is uniquely herbalized and is accompanied by its own unique serving sauce. We have latkes for all palette types and occasions, including sweet, savory, robust and fresh, and light. All of these recipes will create a new modern symbol of celebration for your Hanukah traditions.

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Zucchini, Chili & Mint Panini with Parmesan

Makes 4-6 Paninis
Ingredients
2 zucchinis, cut into ribbons (using a mandolin)
½ cup fresh mint leaves, chopped
2 tablespoons olive oil
1 teaspoon lemon zest
1 teaspoon lemon juice
1 clove garlic, chopped superfine
1 teaspoon fresh red chili, deseeded and chopped superfine
2 tablespoons pine nuts, toasted
Salt
12-18 slices parmesan cheese
Ciabatta bread slices
Directions
In a mixing bowl mix together the zucchini, garlic, lemon juice [...]

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Zuchinni Carpaccio With Chili Oilmint and Toasted Pine Nuts

Carpaccio, traditionally a dish of thinly sliced raw fish or beef, has come a long way. This season’s hot herb trend is more than just plain old carpaccio, it’s a showcase of flavor creativity and is no longer reserved for just beef and fish.

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