CORIANDER CUTLETS WITH ZUCCHINI-SPINACH SALAD
Coriander gives grilled chicken a bit of aromatic flavor that is only further enhances by a salad of thin ribbons of zucchini, delicate spinach, and creamy ricotta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt, pepper, and coriander. Grill chicken. With a vegetable peeler, shave zucchini into wide ribbons, discarding core. Add spinach and dress with olive oil and lemon juice; season. Slice chicken and serve over salad; top with dollops of ricotta.
BAKED SPINACH AND ZUCCHINI
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
- In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.
ZUCCHINI CUTLETS
Another way to use up that Zucchini, a nice different side dish, instead of potatoes. adapted from Dreana Ratcliffe in Kootenay country kitchens cookbook.
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 8-10 cutlets
Number Of Ingredients 12
Steps:
- In a bowl, combine first 11 ingredients; mix well.
- Stir in eggs.
- Form into patties.
- Fry in nonstick frypan, over medium heat for 10 minutes on each side, til lightly browned.
CORIANDER NOODLES WITH ZUCCHINI AND CARROTS
Categories Pasta Vegetable Side Vegetarian Quick & Easy Dinner Carrot Zucchini Fall Vegan Noodle Coriander Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 main-course or 6 side-dish servings
Number Of Ingredients 11
Steps:
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente. Drain in a colander, then rinse well under cold water and transfer to a large bowl.
- Heat vegetable oil with red pepper flakes in a small saucepan over moderate heat until hot, then whisk in coriander, ginger, soy sauce, and salt (sauce will sizzle). Add sauce to spaghetti along with remaining ingredients and toss until combined well. Serve at room temperature.
CORNMEAL-CRUSTED CHICKEN CUTLETS WITH ZUCCHINI RIBBON SALAD
Cornmeal is a naturally gluten-free way to get deliciously crispy pan-fried chicken cutlets. For a super summery dinner, serve them with a shaved zucchini salad studded with mint, cashews, and ricotta salata.
Provided by Anna Stockwell
Categories Gluten-Free and Fresh Wheat/Gluten-Free Dinner Chicken Cornmeal Zucchini Mint Soy Free Peanut Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Trim tops off zucchini. Using a mandoline or vegetable peeler, thinly slice lengthwise into wide ribbons; set aside.
- Whisk cornmeal, garlic powder, black pepper, paprika, and 1 tsp. salt in a wide shallow bowl. Whisk eggs, 1 Tbsp. mustard, and 2 Tbsp. water in another wide shallow bowl.
- Season cutlets on both sides with 1/2 tsp. salt. Dip each in egg mixture, letting excess drip back into bowl, then in cornmeal mixture, shaking off excess.
- Heat vegetable oil in a large skillet over medium-high until shimmering. Working in 2 batches and adding more oil if needed, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a paper-towel lined plate.
- Meanwhile, whisk olive oil, lemon juice, red pepper, and remaining 1 tsp. mustard and 1/8 tsp. salt in a large bowl. Add reserved zucchini ribbons and toss gently with your hands until ribbons are evenly coated with dressing. Add mint, cashews, and ricotta salata and toss just to combine.
- Transfer cutlets to a platter. Serve with zucchini salad alongside.
SPINACH-ZUCCHINI FRITTATA
This spinach and zucchini frittata is an easy make-ahead brunch dish.
Provided by DENICED
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat butter and oil in a skillet over medium heat; stir in spinach, scallions, and zucchini. Saute until zucchini has softened, 7 to 10 minutes. Remove from heat and squeeze vegetables to remove as much moisture as possible. Allow to cool.
- Meanwhile whisk eggs in a large bowl. Add Parmesan cheese, oregano, nutmeg, and pepper. Stir in cooled vegetables. Pour egg mixture into the prepared baking dish.
- Bake in the preheated oven until eggs are set and the top is puffed and golden, about 30 minutes. Allow to cool. Cut into 8 squares and serve warm or at room temperature.
Nutrition Facts : Calories 264 calories, Carbohydrate 7 g, Cholesterol 238.3 mg, Fat 19.4 g, Fiber 2.5 g, Protein 17.2 g, SaturatedFat 8.5 g, Sodium 458.4 mg, Sugar 2.4 g
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