So I found this recipe via Martha Stewart and tried it out last weekend for our Easter Sunday family meal. My mom loved it, I liked the flavor but not the texture, and my husband hated it. Have I told you how much my family likes playing guinea pig for me??
The dish has a light flavor but you can definitely taste the lemon. If you’re not a fan of lemon, I’d cut the quantity of lemon zest in half or perhaps substitute it entirely for something else (such as scallions). I think this dish paired well with the Parmesan Crusted Flounder and Roasted Broccoli with Smashed Garlic I served (I’ll share those recipes soon) and due to its light flavor would likely pair well with just about anything.
Serves: not listed on the recipe itself but when I made it, it produced 9-12 fritters
- 1 pound zucchini
- 1 teaspoon salt
- 1 tablespoon freshly grated lemon zest (1 lemon) plus
- 1 lemon, cut into 8 wedges (optional)
- 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional) (I used a half Tablespoon of freeze dried, refrigerated parsley)
- 1 medium clove garlic, peeled and minced
- 1/4 teaspoon freshly ground pepper
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 2 to 4 tablespoons olive oil
- Click here.
- Part of the texture that I didn’t like is that these got nice and crunchy outside but were kind of mushy on the inside. To combat this, next time I will grate the zucchini into a colander, sprinkle with salt and let drain for at least 1 hour.
- While the recipe calls for 2-4 Tablespoons of olive oil I found that I had to use quite a lot more than that.
- Sidenote: A cup of chopped zucchini contains 22 milligrams of vitamin C, which is 24 percent of the recommended daily intake for men and 29 percent for women, set by the Institute of Medicine (according to this article).
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So I was telling my husband last night that I didn’t feel like it was appropriate for people to give me kudos and praise when I make something tasty because 99.9% of the time I am following a recipe that someone else created. I mean, doesn’t that mean that the creator of the recipe should get the credit and not me? How hard is it to follow a recipe? Well, when I made this dish from Martha Stewart it sort of drilled my point home… there’s no actual recipe. It’s a list of ingredients (without quantities) and directions. I wanted to love this dish, but we didn’t. It was edible but that’s about the best I can say. Does that make it a fail for me, for Martha, or both???
Martha Stewart’s One-Pot Pasta
Serves: 4 (the way I made it at least)
- Pasta of choice (we used one box of linguine, but the recipe calls for penne)
- Broccoli (we used a package of frozen broccoli florets)
- Olive oil (we just drizzled until desired consistency)
- Garlic cloves (we used 6)
- Salt & pepper (to taste)
- Lemon juice & zest (we used one small lemon)
- Parmesan cheese (LOTS!)
- Boil penne 6 minutes less than al dente; add broccoli florets, and cook until penne is al dente. Drain; return to the pot, and toss with a couple of crushed garlic cloves, some olive oil, the zest and juice of a lemon, salt and pepper, and plenty of Parmesan.
- I think I’d try to make this again and see if I can get it to work out better. I think I’d use half butter and half olive oil.
- I also think we didn’t use enough salt or cheese so we’ll probably use more of both next time.
- The nice thing is that we usually have all the ingredients for this dish on hand which means if I’m ever in need of a quick-fix meal, I can whip this up.
You can view all of the recipes I’ve posted by clicking here.
(picture via Whole Living)
I found this recipe back in a 2010 issue of a Martha Stewart magazine called Whole Living. I’ve made this several times since and I’ve gotta tell you, our family loves this easy dish. I’ve made a few small changes to the original recipe to kick it up a notch.
Serves 4 (but is easily doubled)
- 1 pint cherry tomatoes, halved
- 1/2 medium red onion, sliced 1/2 inch thick
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- Coarse salt
- 1/2 teaspoon crushed red-pepper flakes
- 8 ounces dried whole-wheat penne
- 1 garlic clove, minced
- 1 tablespoon chopped fresh oregano
- 1/4 cup part-skim ricotta cheese
- 1 can cannellini beans, drained and rinsed
- 1/4 cup parmesan and/or mozzarella cheese
- Preheat broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and the red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown, 5 to 7 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain pasta, reserving 1/2 cup cooking water.
- Toss warm pasta with garlic, remaining 2 teaspoons oil, cannellini beans, and 3/4 teaspoon salt (I generally omit this extra salt). Stir in tomato mixture and the oregano. Stir in ricotta. If dish is too dry, add reserved cooking water to moisten (1/4 cup at a time).
- Spoon into oven-proof bowls (or a large 9×9 Pyrex dish), top with parmesan/mozzarella and broil until cheese is melted and golden.
- If you want to serve this as a main dish, I suggest serving with a side salad or minestrone soup.
- If you want to serve this as a side dish, it would go great with steak and steamed broccoli.
- You can adjust the level of heat by adding more or less red pepper to fit your taste.
I’ve linked up to these great parties:
Bloom Designs, Skip to My Lou, and Chef in Training.
As well as…
I found this recipe years ago in a Martha Stewart magazine. As per usual, Martha has combined ingredients in a deliciously surprising way that I never would have thought of. I’ve made this recipe once before but I decided to make it again recently for my nephew’s baptism ‘after party.’ I’m not a big fruit-in-salad person. Personally I think fruit should just be left alone. Don’t dip it in anything, don’t mix it with anything, just leave it be. I’m a fruit purist if you will. Either way, the recipe was a hit. Here’s what you need…
- 1 mango, peeled & cut into wedges (look for one that isn’t overly ripe, you don’t want it squishy but you don’t want it hard either)
- ½ English cucumber, thinly sliced (you cannot substitute a ‘regular’ cucumber)
- 1 bunch radishes (about 8), halved or quartered
- 1 tablespoon finely grated fresh lime zest
- 2 tablespoons fresh (not bottled!) lime juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- Coarse salt (I used a sea salt grinder)
- Arrange mango, cucumber, and radishes on a platter.
- Whisk together lime zest and juice, oil, and honey.
- Drizzle dressing over salad, and season with salt.
- This dish is beautiful
- It’s extremely refreshing
- I think there’s waaaay too much dressing. After this salad sat for an hour or two there was a good two inches of liquid at the bottom. Yuck. When I make this again, I’m going to combine the lime zest, lime juice, EVOO & honey in a bottle, shake shake shake, and drizzle some onto the salad until I reach the desired amount of dressing. (I would use closer to a third, or half, of the recommended amount)
- For a company worthy meal I suggest serving this with Martha’s Garlic-Jalapeno Shrimp, Rice with Peas and Cilantro and Caramel Custards.
I linked this recipe up here: