- 4 tablespoons olive oil
- 1 onion, finely chopped
- 1/2 jalapeno chile (or more to taste), seeds, stems and ribs removed and discarded, chopped
- 3 chopped garlic cloves
- 2 pounds chopped zucchini (skin on), about 5-6 cups
- 1 1/2 cups chopped day-old bread
- 3 cups chicken broth
- 1 cup water
- 1/2 cup fresh mint leaves , loosely packed, chopped
- 1/2 cup fresh cilantro, loosely packed, chopped
- 2 teaspoons lemon juice
1 Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt.
2 Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes.
3 Remove from heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender.
4 Return the soup to the pot. Add the lemon juice, and salt, and pepper to taste.
Garnish with lemon wedges and sprigs of mint or cilantro.
Serve hot or chilled. Keeps for a week in the fridge.
1 1/2 lb turkey breast chops, cut into 1/2 inch wide strips
2 tablespoons raspberry hot sauce
1 jalapeno, sliced
1 onion, halved and sliced
1/4 cup Old El Paso Hot Taco Sauce
2 tablespoons canola oil, divided use
1 eggplant, diced
2 zucchini, diced
6 oz crimini mushrooms, diced
1/2 teaspoon chili powder
3 tablespoons lime juice
2 14-oz Old El Paso Dinner Kit, Hard & Soft Taco kits
1 cup Old El Paso Refried Beans with Green Chiles
1/2 cup mixed shredded Mexican cheese
Place the turkey, hot sauce, jalapeno and onion in a resealable bag or marinating container. Refrigerate for at least 1 hour and up to overnight. Toss with taco sauce. Heat one tablespoon oil in a large skillet. Add the contents of the bag to the skillet. Saute until the turkey is cooked through.
In a separate large skillet, heat the remaining oil. Saute the eggplant, zucchini and mushrooms until soft. Sprinkle with chili powder and lime juice halfway through the cooking process.
Prepare the hard taco shells and soft tortillas according to package instructions.
Meanwhile, heat the beans in a small pan. Spread a thin layer of beans on each soft taco to the edges. Sprinkle with 2 tablespoons of cheese. Fold the soft tortillas over each hard taco shell, bean-side up. Add a couple of pieces of turkey to each taco and then top with vegetable mixture. Serve immediately.
serves serves 6 to 8, active time 30 minutes, total time 1 1/2 hours
- 1 1/4 cups butter, divided
- 2 medium onions, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves, finely chopped
- 2 pounds yellow crookneck or zucchini squash, sliced
- 2 cups grated sharp Cheddar cheese or Gruyère, divided
- 4 large eggs, beaten to mix
- 1 1/2 cups chopped pecans, divided
- Dash hot sauce or Tabasco, optional
- 1 cup breadcrumbs
- Preheat oven to 350 degrees. Butter a large casserole dish and set aside.
- Melt 1/4 cup of the butter in a large skillet and sauté the onions and peppers until soft. Add the garlic and cook 1 minute then set aside.
- Bring to the boil a pot filled with enough water to cover the squash, and add the squash. Cook until tender, about 10 minutes. Drain and return squash to the pot. Mash the squash until thoroughly broken into small pieces. Add 1/2 cup butter, 1 cup cheese, eggs, onion mixture, and 1 cup pecans. Season to taste with hot sauce if desired, and stir well to mix.
- Move mixture into the prepared casserole dish. Combine the breadcrumbs with the remaining cheese and pecans. Spread evenly over squash mixture. Dot with remaining butter and bake 45 to 60 minutes, until bubbly. Serve hot. Dish can be made ahead several days, covered and refrigerated, or frozen. Defrost before reheating.
- zest of one lemon
- 1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices
- 1/2 teaspoon fine grain sea salt
- 1/4 cup fresh oregano leaves
- 1/4 cup fresh Italian parsley
- 1 large garlic clove, chopped
- 1/4 teaspoon fine grain sea salt
- pinch of red pepper flakes
- 1/2 cup extra-virgin olive oil
- 1/4 cup unsalted butter
- 2 cups fresh whole wheat bread crumbs*
- 1/2 pound waxy potatoes, sliced transparently thin
- 3/4 cup grated Gruyere cheese, grated on a box grater
Preheat oven to 400F degrees and place a rack in the middle. Rub a 9×9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.
Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.
Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.
Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.
Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.
Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes – it will really depend on how thinly you sliced the squash and potatoes – and how much moisture was still in them. You don’t want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.
- 2 lbs zucchini
- Kosher salt
- 1 lb frozen spinach*
- 3 slices of thick cut bacon (about 3 ounces), cut crosswise 1/4-inch pieces
- 1 large onion
- 1 handful of parsley (about 1/2 cup of leaves, lightly packed)
- 3 cloves garlic, peeled, coarsely chopped
- 1/2 cup freshly grated Parmesan cheese
- Freshly ground black pepper
- 3 eggs
- Olive oil
* Or 6 packed cups of fresh chopped spinach leaves, blanched and drained
1 Grate the zucchini. Toss the grated zucchini with about a teaspoon of Kosher salt. Place the grated zucchini in a large sieve (or colander) placed over a bowl to catch the water as the salt helps the zucchini release its moisture. Let sit for 30 minutes or so, then squeeze out the remaining excess moisture with paper towels or a clean tea towel.
2 Thaw the spinach, let drain while the zucchini is draining. Then squeeze out the excess moisture with paper towels or a tea towel.
3 Heat a large skillet on medium heat. Add the bacon and gently cook until lightly browned and most of the fat rendered out, about 10 minutes.
4 While the bacon is cooking, peel and finely chop the onion. Add the onions to the bacon and cook for an additional 10 minutes, until the onions have softened.
5 While the bacon and onions are cooking, prepare the parsley and garlic. Place the parsley and garlic with a small pinch of salt into a food processor and pulse just a couple of times.
6 Preheat the oven to 350°F.
7 Place the zucchini into a large bowl. With a wooden spoon, mix in the cooked onions and bacon. Mix in the spinach, parsley, and garlic. Mix in half of the Parmesan. Taste, and add black pepper and more salt to taste. Mix in the eggs.
8 Coat the bottom and sides of a 2 quart casserole or gratin dish with a tablespoon of olive oil. Put the zucchini spinach mixture into the dish and pack it down. Sprinkle the remaining Parmesan cheese over the top and drizzle with a little olive oil.
9 Bake in a 350°F oven for 40-45 minutes, until the top is nicely browned. Serve immediately. Reheats well.
Yield: Serves 4 to 6.
16 oz. of preferred pasta noodles
1 green zucchini, diced
1 yellow squash, diced
25 grape tomatoes, cut in half lengthwise
1/2 of an extra large red onion, slivered very thinly
1 small can of pitted and sliced black olives
1/4 cup of grated or shaved parmesan cheese
1/4 cup of olive oil
2 tbs. of balsamic vinegar
5 basil leaves, chiffonade (very tiny ribbons)
1 tbs. of capers, roughly chopped
1/2 tsp. of dried oregano
1/2 tsp. of dried thyme
Salt and pepper to taste
Cook the pasta al dente. Strain and rinse with cold water to take away any excess starch. Let cool.
In a bowl, combine the olive oil, balsamic vinegar, capers, salt, and pepper. Also add the oregano and thyme, crushing with your fingers to activate the oils in the herbs. Whisk together until completely emulsified.
Once you have prepared your vegetables, toss them with the pasta, vinaigrette, and parmesan cheese. Keep and serve cold.
- 1 cup Butter, soften
- 4 eggs
- 1 1/3 cup sugar
- 1 cup buttermilk
- 1/4 cup Sour Cream
- Juice of 1 lemon (or 2 Tablespoons lemon juice)
- Zest of 1 lemon
- 1 zucchini
- 4 cups All Purpose Flour
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
1. Preheat oven 350F and grease/line 4 loaf pans.
2. Cream butter and sugar. Add eggs individually and continue to beat. Add buttermilk, lemon zest and zucchini.
3. Mix all the dry ingredients. Slowly add to batter.
4. Add enough sour cream to make the dough smooth.
5. Bake 50-65 minutes or till toothpick comes clean.