Zucchini with Sun-Dried Tomatoes & Feta

Zucchini with Sun Dried Tomatoes & Feta

How was everybody's weekend?

I cannot believe that August is here. My birthday is in only two short days, and I've yet to make any plans or prepare myself mentally for turning yet another year older. I mean, this year has literally flown by. Dare I say it? I'm going to be 32. That's right--I didn't mistakenly juxtapose those two numbers.  Gasp.

I just get that feeling that there's still so much I want to do with my life. That I've only touched the tip of the iceberg, so to speak. Scratched the surface. A new novel is under construction right now, a daunting and monumentally challenging, but exhilarating task (my first novel is out in the world as we speak, searching for the right agent). This new one is young adult science fiction, and I'm loving creating and living in the world, but it is an all-consuming effort at times.

Often, I have to remind myself to... just breathe. To take it one sentence, and one chapter, and one moment at a time, like with everything else in life. My daily morning yoga routine helps with this. And so does the Adorable Monster and his unwavering love and affection (he really is the best dog ever). And I have to remind myself not to put so much pressure on myself all the time. It's my perfectionist tendencies coming through (hello Type A personality!).

This hot August Monday, I'm pulling out a recipe from the vault to commemorate squash season. It's here people--get on board! Even better, Meatless Monday is featuring this recipe this week on their website, so check it out here.

Sweet, fresh summer squash is overflowing at grocery stores and farmers markets all across this great country. I love roasting squash with nothing more than olive oil, salt, and pepper. This recipe brings a Mediterranean flair to roasted zucchini in the form of sun-dried tomatoes, feta, and fresh mint (it goes great with squash).

Question: is there anything that I don't like to put feta on?

Not many things, that's for sure!

Zucchini With Sun-Dried Tomatoes & Feta
Serves 4 people
Cooking time: 25 minutes
Vegetarian; gluten-free
Print Recipe

Ingredients

• 4 cups zucchini, chopped
• 2 tablespoons extra virgin olive oil
• salt and pepper
• 1/2 cup sun-dried tomatoes, julienned
• 2 tablespoons fresh mint, chopped
• 1/2 cup feta cheese, crumbled (I prefer goat's milk, but any kind works)

Directions

1. Preheat the oven to 450 degrees.
2. Toss the zucchini with the olive oil and sprinkle with salt and pepper.  
3. Roast the zucchini in the oven for about 20 minutes, or until tender. Once it's finished cooking, remove the zucchini from the oven.
4. Then, toss the zucchini with the sun-dried tomatoes and feta. Check seasoning (salt and pepper).  
5. Transfer to a serving bowl and top with the fresh mint. Enjoy!

Source For Ingredients

• organic zucchini and organic mint from the Hollywood Farmers Market
• goat's milk feta from Whole Foods

Meatless Monday: Fried Zucchini Spaghetti

Fried Zucchini Spaghetti

Pasta is the ultimate comfort food, don't you think?

Inspired by a recipe from Gywneth Paltrow's new cookbook My Father's Daughter, I dredged baby zucchini slices in flour and fried them up in my cast iron skillet. These were combined with whole grain spelt spaghetti, parmesan reggiano, and chopped mint (instead of basil) for a simple, delicious dinner. Now who can resist that?

To make a gluten-free free version of this pasta, use a gluten-free flour to coat the zucchini and a gluten-free spaghetti. To make it vegan, simply leave out the cheese.

Serve with Navy Bean Bruschetta and Panko-Crusted Squash Blossoms

Sous Vide Rack of Lamb with Mint-Shallot Vinaigrette

Happy Labor Day weekend!

As a nice surprise, I thought I'd post another Sous Vide recipe. This time, I took on grass-fed rack of lamb from Healthy Family Farms, my local CSA. Their lamb is amazingly tender, not gamy at all, and I thought cooking it Sous Vide might help preserve its delicate flavor. I'd also been craving rack of lamb.

First, I hit up the Hollywood Farmers Market on Sunday to collect my preordered rack of lamb, and then I picked up the other ingredients I'd be needing for my mint-shallot vinaigrette (namely, mint and shallots). I brought them home and set up shop. The rack of lamb would need to cook in a 130 degree water bath for 1 1/2 - 2 hours for medium rare. 

First, I rubbed the lamb with ground garlic, a dried herb mixture (thyme, oregano, rosemary), and salt and pepper. Then, I wrapped the bones in parchment paper so they wouldn't puncture the plastic bag. Then, I vacuum sealed the lamb with a tablespoon of frozen olive oil (I don't have a chamber sealer, so this prevents the oil from being sucked into the vacuum sealer). Into the water bath it went.

When the lamb came out, I quickly seared it in hot oil on all side and allowed it to rest for five minutes. Then, I sliced it up and served it with my vinaigrette. For the record, this was the most tender lamb I'd ever tasted. The delicate flavor was perfectly preserved, and the sear added nice texture. To complete the meal, I made roasted fingerling potatoes and an heirloom tomato and butter lettuce salad.

Note: if you don't have a Sous Vide Supreme (yet), then here's a link to the recipe with traditional cooking methods. It's delicious both ways!

Sous Vide Rack of Lamb with Mint-Shallot Vinaigrette
Serves 2 people
Prep time: 20 minutes; Cooking time: 1 1/2 hours
Print Recipe

Ingredients
1 rack of lamb (preferrably, grass fed)
1 teaspoon ground garlic
1 tablespoon dried herbs (thyme, oregano, rosemary)
2 tablespoons olive oil (frozen/solidified for vacuum sealing)
salt and pepper
2 tablespoons grapeseed oil

mint-shallot vinaigrette
5 sprigs of mint, stems removed and discarded
1 small shallot, peeled
1 garlic clove, peeled
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1/2 teaspoon sugar
1/2 teaspoon kosher salt

Directions
Preheat the Sous Vide Supreme to 130 degrees for medium rare.

To prep the lamb, cut the rack in half and trim any extra fat (it doesn't sous vide well). Rub each half with the garlic and herbs, and sprinkle with salt and pepper. Wrap the bones with parchment paper so they won't puncture the bag. Then, place each piece of lamb into its own vacuum sealer bag along with a tablespoon of frozen/solidified olive oil. Vacuum seal it up.

Place the bags into the Sous Vide Supreme, making sure that they don't touch, and allow to cook for 1 1/2 to 2 hours.

Meanwhile, to make the vinaigrette, put all the ingredients in a small food processor or blender and puree until forms a bright green sauce.  Adjust seasoning (salt) if needed.  Set aside.

Once the lamb is finished cooking in the sous vide machine, remove it and open up the bags. In a saute pan, heat the grapeseed oil over high heat until almost smoking. Quickly, sear the lamb on all sides. Remove from heat and allow to rest for five minutes before slicing.

To place, place the slices of lamb on a plate. Top with the mint-shallot vinaigrette and fresh cracked pepper. Enjoy!

Source for Ingredients
grass-fed rack of lamb (Healthy Family Farms), organic mint, organic shallots, and organic garlic from Hollywood Farmers Market

organic ground garlic and organic dried herbs from Whole Foods

Wine Pairing
With this meaty dish, we decided to open a bottle of cabernet sauvignon from one of my favorite California producers, Rivers-Marie. While they're more known for their pinot noir, we love their cabernet. This bottle was a 2006. It was lovely - fruity and earthy - and paired wonderfully with this dish.

Meatless Monday: Zucchini With Sun-Dried Tomatoes, Mint And Goat's Milk Feta

Divas, what an exciting weekend!

The Eat My Blog charity bake sale was a huge success!  My Bacon Brownies With Bourbon Caramel Sauce sold out quickly and we raised $5,427 for the Los Angeles Regional Food Bank.  I'll be posting picture later this week.

In the meantime, I've got lots of fun culinary trips planned.  On Tuesday, I'm hitting up Providence for their anniversary five course tasting menu.  And in only ten days, I'm taking off for JAPAN!!!  That's right, Kuzak and I will be vacationing in Tokyo and Kyoto, visiting the fish market, eating ramen, shabu-shabu, tempura and more!  The Chicago Foodie and her esteemed husband will be meeting up with us.  I can't wait!  It should be a fabulous trip!  The only downside is that the Adorable Monster will have to stay in Los Angeles without us.  Poor little guy.  I'll miss the heck out of him.

Now onto more important matters!  For today's Meatless Monday, here's a fabulous little dish I whipped up last week - Zucchini With Sun-Dried Tomatoes, Mint and Goat's Milk Feta.  Summer squash is in season big time, filling up grocery stores and farmers markets, so now is the time to take advantage.  I love this dish for lunch (it's great shoveled onto toasted bread bruschetta-style) or served with a big salad for dinner.  Oh, and did I mention it tastes fabulous?  Zucchini and mint pair wonderfully together, while the sun-dried tomatoes and feta add nice tang to the dish.  I wish I would eat some right now...

Zucchini With Sun-Dried Tomatoes, Mint and Goat's Milk Feta
Serves 4 people
Cooking time: 25 minutes

Ingredients
4 cups zucchini, chopped
2 tablespoons extra virgin olive oil
salt and pepper
1/2 cup sun-dried tomatoes, julienned
2 tablespoons fresh mint, chopped
1/2 cup goat's milk feta, crumbled

Directions
Preheat the oven to 450 degrees.

Toss the zucchini with the olive oil and sprinkle with salt and pepper.  Roast in the oven for about 20 minutes, or until tender.  Remove from the oven.

Then, toss the zucchini with the sun-dried tomatoes and feta.  Check seasoning (salt and pepper).  Transfer to a serving bowl and top with the fresh mint.  Enjoy!

Source For Ingredients
organic zucchini and organic mint from the Hollywood Farmers Market

goat's milk feta from Whole Foods

sun-dried tomatoes from Trader Joe's

Roasted Zucchini With Mint

Ah, Friday, happy Friday!

Today, I have Kuzak's parents visiting for the weekend, and we have some great meals ahead of us.  I love having excuses to dine out!  It begins tonight at Pace, that little gem of a restaurant in Laurel Canyon, only five minutes from my abode. It specializes in local, organic fare with an Italian bent (their homemade pizzas and pastas are delectable).  The atmosphere is cozy, and it's the perfect date spot.

And for the rest of the weekend?  Maybe Lucques tomorrow night, maybe something else (we'll see how we're feeling).  And Sunday is reserved for Osteria Mozza (I just had a fabulous meal there on Monday night and can't wait to return--with a menu that size and that spectacular, it doesn't get old).

So stay tuned to hear about these meals, and in the meantime, here's another great vegetable recipes (I've been trying to bring you my best ones).  It's for Roasted Zucchini With Mint, a classic flavor pairing.  According to The World's Healthiest Foods, it's "an excellent source of manganese and vitamin C and a very good source of magnesium, vitamin A (notably through its concentration of carotenoids, including beta-carotene), fiber, potassium, folate, copper, riboflavin, and phosphorus."  While not as potent as garlic or onion, squash like Zucchini have also been shown to have anti-cancer properties. 

Roasting it brings out zucchini's sweet flavor, and the mint adds a lovely aromatic accent that blends perfectly, elevating the dish!

Roasted Zucchini With Mint
Serves 4 people
Cooking time:  10 minutes active; 25 minutes roasting

Ingredients
6 medium zucchini, chopped
2 tablespoons olive oil
salt and pepper
2 tablespoons fresh mint, chopped

Directions
Preheat oven to 425 degrees.

Place the squash in a roasting pan and toss with the olive oil.  Season with salt and pepper.  Roast for about 20 to 25 minutes, or until tender.  Remove from oven.

Spoon the squash into a serving bowl.  Top with the fresh mint.  Enjoy!

Source For Ingredients
organic zucchini and organic mint from Hollywood Farmers Market

Rack Of Lamb With Mint-Shallot Vinaigrette

I've just returned from San Francisco--it's a foodie's heaven up there!

I had the most incredible meal at Picco, my Top Chef Brother's restaurant.  Maybe the best meal I've had there yet, and that's saying a lot!  They are doing truly exciting food up there (and details of the meal are forthcoming).  I'll be attempting to replicate some dishes on my own, though I know they're certain to pale in comparison to the originals.  Sigh...maybe I'll have to move one day.

Today, I'm writing up one of the best recipes I've made lately—Rack Of Lamb With Mint-Shallot Vinaigrette.  The lamb came from Healthy Family Farms, my farmers market CSA.  They have the mildest, most tender grassfed lamb!  I topped it with a quick mint-shallot vinaigrette.  I served the lamb over jumbo heirloom Runner Cannelini Beans (simmer in chicken stock for two and a half hours, saute onion, carrot, celery and garlic, then add beans and stock and reduce to sauce).

Not to toot my own horn, but I cooked this lamb perfectly!  So don't be afraid--this dish is actually surprisingly simple. Give it a shot!

Here's a special treat--this is what The Adorable Monster does while we eat dinner!  He curls up in the corner and sleeps  Aww... cuteness!

Grassfed Rack Of Lamb With Mint-Shallot Vinaigrette
Serves 2 people
Cooking time:  30 minutes

Ingredients
1 rack of lamb (preferably grassfed)
2 garlic cloves, peeled and chopped
1 tablespoon fresh thyme
1 tablespoon olive oil
2 tablespoons grapeseed or canola oil
salt and pepper

mint-shallot vinaigrette
5 sprigs of mint, stems removed and discarded
1 small shallot, peeled
1 garlic clove, peeled
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1/2 teaspoon sugar
1/2 teaspoon kosher salt

Directions
Preheat the oven to 425 degrees.

Rinse the lamb and pat dry. Then sprinkle generously with salt and pepper on all sides and rub with the garlic, thyme and olive oil. Allow to come up to room temperature.

Meanwhile to make the vinaigrette, put all the ingredients in a small food processor or blender and puree until forms a bright green sauce. Adjust seasoning (salt) if needed. Set aside.

In a heavy-bottomed saute pan, heat the grapeseed or canola oil over medium-high heat until almost smoking. Add the lamb and quickly sear on all sides. Place in the oven for about 20-25 minutes (mine cooked for 22 minutes) until it reaches 130 degrees on an instant read thermometer for medium rare. Remove from heat and allow to rest for 10 minutes.

To plate, slice the lamb into pieces. Place around 3 pieces on a plate and drizzle with the vinaigrette. Enjoy!

Source For Ingredients
grassfed lamb from Healthy Family Farms, CSA (Hollywood Farmers Market)

organic mint, organic shallot, organic garlic, organic thyme and organic apple cider vinegar from Hollywood Farmers Market

organic sugar from Trader Joe's

Wine Pairing
With this meal, we drank a delicious bottle of Auteur 2007 Willlamette Valley, Pinot Noir!  This small producer makes fabulous wines, and I've yet to encounter a bottle I haven't loved.  The cherry flavors paired well with the minty, grassy lamb without overpowering it.