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Marinated Zucchini with Hazelnuts and Ricotta

Marinated Zucchini with Hazelnuts and Ricotta

Zucchini is anything but boring when bathed in a kicky vinaigrette. Summer squash contains a lot of water, which can cause it to get mushy when cooked. We turned to a trick we use with moisture-rich vegetables like cucumbers and eggplant: Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating the flavor.

Ingredients

  • 3 medium summer squash or zucchini (or pattypan squash!), cut in half lengthwise
  • 1½ tsp. kosher salt, plus more
  • 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
  • 1 small bunch mint, divided
  • 1 small garlic clove, finely grated
  • 2 Tbsp. white wine vinegar
  • ½ tsp. crushed red pepper flakes
  • Freshly ground black pepper
  • Toasted country-style bread (for serving)

Recipe Preparation

  • Preheat oven to 300°. Toss squash and 1½ tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.

  • Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15–20 minutes. Let cool; crush into large pieces with a measuring cup or glass.

  • Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.

  • Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don’t have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.

  • Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.

  • Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.

  • Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.

Reviews SectionLoved this but my instincts told me not to lid the zukes. I just browned them nicely in a cast iron skillet so they had a touch of crispness with plenty of give. I liked that they had some textural integrity. The lemony ricotta is a dream. Schmered it on some excellent Vermont sourdough bread from Red Hen Bakery in Middlesex, VT. Soooo good!!Wow this was great. I'm already looking forward to eat this again soon!Hannah_RosalieThe Netherlands05/27/20YAAAASSS! SO GOOD! Thank you!AnonymousBogotá, Colombia.05/19/20Made this tonight to feel Summery and forget that it was snowing out today. A huge success! Simple and flavourful and satisfying. Added half a can of drained chickpeas to the marinade to up the protein a bit.Will definitely make again and again.AnonymousHamilton, ON05/08/20Absolutely delicious! Must try.I loved the crunch of the warm hazelnuts against the cool temperature and creamy texture of the ricotta. Those ingredients coupled with the zucchini made for an excellent spread on toast. I will definitely be making this again.Ok I love Molly and BA in general... but am I the only one bothered by how soggy and mushy the squash is?? I think maybe I just don’t like squash? Too hard to get it to the right consistency. I bet this marinade would be great with her smashed potatoes-going to try a hybrid!AnonymousNew York 12/15/19Obsessed with this recipe. Can anyone weigh in as to whether this could work with kabocha squash?Veganized this by using a homemade tofu ricotta, otherwise followed the recipe exactly! Seriously one of the best dishes I made all summer. So bright, flavorful, complex, and crazy simple to make! Served it with some fresh baguette and it was 10/10. Make this!!!! (thank u queen molly)sophisrChicago, IL10/01/19I'm a little surprised someone called it "underwhelming". I thought it was great. I did a couple tweaks. I subbed shallots for garlic, I subbed sushi-grade vinegar for white vinegar (you should get in that habit for everything that calls for white wine vinegar), and I added roasted tomatoes. I will make this every time I get a chance.I wanted to love it! But .. it was okay. I was excited to make it but honestly was underwhelmed with the result. Followed recipe to the tee.AnonymousWestborough, MA08/17/19So I only made the zucchini portion of this recipe, but it was so good even on its own. Loved the cooking method which gave the zucchini a really nice caramelized flavor, and then it gets nice and acidic in the dressing. Would absolutely make the zucchini part again and am dying to try it with the rest of the components.I made this for a dinner party. I doubled the recipe and made my own ricotta (because why not?), and it was the star dish of the evening. So many flavors and textures! I like the suggestion to grill the zucchini and will try that next time, as doubling the recipe took up my whole stove and multiple pans to accommodate all that squash!AnonymousSalt Lake City, UT07/27/19Making this for the second time and I have grilled the zucchini and summer squash both times to great success. The TJ hazelnuts work really well and are a great time saver.jennyg818Oak Park07/25/19This has become an absolute summer staple in our home.AnonymousHudson Valley, NY07/21/19You know when you take a bite of something that you've just made and your immediate response is "Oh &*%$# this is one of the best things I have ever made!" Yeah, that's this recipe. I veganized this by making a cashew ricotta and it was delicious. I also subbed almonds for the hazelnuts because that's what I had on hand. Probably making this again tomorrow...AnonymousMinneapolis 07/02/19This is so good! Simple to make, but makes you feel fancy. Can’t stop making this!Wow. The blend of flavors is complex, yummy and addicting. Made the recipe as is; used roasted hazelnuts from Trader Joe’s not in the oven. The mint, yet touch of sweet and spice... wonderful.Fantastic! I am not a die hard squash or ricotta person and made this because the reviews and Molly's prose won me over. Followed the recipe and it is *AMAZING*I loved this recipe. I made the ricotta as well which takes this to a whole new level. But, my family is not in love with mint, so I subbed in fresh basil for the mint. Viola’! I will make this a staple recipe in my book. Fabu!OmaKeithBig Bear, CA09/08/18Gosh, I love this! The flavors are amazing. I’ve made it once a week for 3 weeks now; it’s permanently in my repertoire!This was seriously one of the best recipes I've ever made! The flavors of the marinaded squash mixed with with the lemony ricotta were literally life changing, I'm still dreaming about them. I couldn't for the life of me find hazlenuts so I used almonds and it was just as good imo. I'll definitely be making this again, maybe weekly lol. The recipe was also easy to follow and makes for great leftovers!bridgithRochester, NY07/17/18This was amazing! So easy and delicious. I made the ricotta and hazelnuts about 6 hours earlier so the dish came together quickly when it was time to eat. Cold leftovers the next day were still fantastic!andesign01Martinez07/05/18This. Is. Genius!My boyfriend hates squash and every time I cook with it I know that he's gonna stare at it and push it around on the plate, but this time he tried it and said, "It's ok." which in real world is like, "Wow, it blew my mind!".Definitely gonna make this again and I won't even mind if next time he doesn't want any, cause more for me then!AnonymousTallinn, Estonia06/18/18********** (Ten Stars!) I so thoroughly enjoyed the superlatives in Molly's article leading up to the recipe that I made it the same evening. (Being impatient) I omitted salting the zucchini as well as the mint, which I did not have. But, otherwise, the dish was beyond INCREDIBLY DELICIOUS!!!!! It is an easy dish to make and looks beautiful! Great dish to serve almost anytime and with any meats or serve as a vegetarian main dish!AnonymousLa Crescenta, CA06/16/18

Fresh Tagliatelle with Ricotta, Lemon and Hazelnuts

I’ve been slowly transitioning into working more at home lately, and I have to tell you- IT IS AMAZING. The only outside-of-the-house work I’ve been doing is my occasional shifts at the cooking school, and the rest of my income is made up of bits and bobs, some freelance jobs and a few contract positions. I sit down at about 7:30 every morning with my little list (and yes, chocolate plans) and throughout the day I systematically work through said list until it’s dark out and the dog needs to be walked, again. I keep everything organized with an expansive collection of calendars, and most of the time (when the pregnancy fatigue doesn’t overtake my brain) I’m feeling pretty damn good by the end of the day. I dearly miss coworker gossip, but for the most part, being in charge of all the things house worthy is pretty sweet.

And yes, I know what you’re thinking “Ha! Time to throw a baby up in your shiz, girl.” Just let me have my moment, okay?

The only part where I don’t feel in control of my day is when it comes to lunch. I usually want something quick, and healthy, and something that will stave off the inevitable “It’s been a half an hour so FEED ME AGAIN” part of being a preggo that makes eats like a hungry whale.

Lately, it’s fresh pasta that’s been stepping in and saving the afternoon. I recently roped a visiting brother-in-law into helping me knead enough pasta dough to feed an army (ok, an army of, like six, but an army nonetheless), and then I rolled the pasta dough into paper-thin sheets and cut it into long strips of tagliatelle. The tagliatelle was spun into individual nests, frozen on a baking tray, and transferred to a freezer bag. It’s the ultimate in quick, frozen food, I’m telling you.

It’s such a perfect on-the-go meal. Fresh pasta boils up in a snap, much faster than dried pasta, and when paired with a big scoop of fresh ricotta, a squeeze of lemon and a handful of pre-toasted nuts, I can go from starving and hangry, to full and walking the dog (for the billionth time that day) within 15 minutes. And the whole meal costs less than 2 dollars. It can’t get any better than that.


Marinated Zucchini with Fresh Herbs

3 medium yellow squash or zucchini, cut in half lengthwise

1½ teaspoon kosher salt, plus more for serving

¼ cup blanched hazelnuts or almonds

6 tablespoons extra-virgin olive oil, divided, plus more for drizzling

1 small bunch mint, divided

1 small garlic clove, finely grated

2 tablespoons white wine vinegar

½ teaspoon crushed red pepper flakes

Freshly ground black pepper

Preheat oven to 300 degrees. Toss squash and 1½ teaspoon kosher salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels.

Toss hazelnuts and 1 tablespoon oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15 to 20 minutes. Let cool crush into large pieces with a measuring cup or glass.

Smack 3 mint sprigs against your cutting board a few times to release their flavor mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 tablespoons oil set dressing aside.

Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover, and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.

Cut squash into 2-inch pieces and toss in reserved dressing to coat season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs discard.

Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 tablespoon oil season with kosher salt.

Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt.


Make these ricotta-topped quinoa and sweet potato "muffins" ahead for a quick breakfast or energizing mid-day snack.

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Vanilla Whipped Ricotta with Walnut Brittle Bread Wafers

It&rsquos the last recipe for my involvement in the Blue Ribbon &lsquoBest Thing With Sliced Bread&rsquoblogger challenge, and this month we were supposed to bring a delicious dessert recipe to the table with Blue Ribbon sliced bread as star of the show.

In our mystery boxes this month we got butter, ricotta, a vanilla pod, sugar, walnuts and a loaf of Blue Ribbon Low GI crushed wheat brown bread.

If you&rsquore not familiar with this very cool campaign &ndash check out my first appetizer recipe and my mains I created for this initiative. I was very chuffed to have won the first challenge and the main prize (R10 000 Yuppiechef voucher) has me all edgy and anxious. Who will the winner be?!

But enough nail biting, lets get back to the recipe. I added the ricotta to a blender with the seeds from the vanilla pod and a little sugar syrup and just whizzed it up, refrigerated it and piped it with a piping bag.

Next, I made walnut brittle bread wafers, by toasting the bread until dark &ndash rolled it flat with a rolling pin, gave it a good spread of butter and dipped it into fine walnut brittle.

Then you can be all fancy and make spun sugar to impress your guests. How stunning?

I think this is a pretty mouthwatering treat after a lovely meal and your guests will definitely think you a gourmet cook when you whip up this dessert. It is simple and easy, and can be prepared in advance. Thank you to Blue Ribbon for this awesome campaign. So, go get your loaf of Blue Ribbon and start cooking!


4. Poke bowl

Origin: Hawaii

How to pronounce it: Po-kay

Love poke bowls? It is believed that the beginnings of poke date back to pre-colonial times in Polynesia Image Credit: Supplied: Poke Poke, Dubai

History

The word ‘poke’ in itself means to slice, or cut crosswise into pieces. While there are no records of the precise history, it is believed that the beginnings of poke date back to pre-colonial times in Polynesia, a grouping of islands from Hawaii to New Zealand. Locals would take their fresh catch and season it with locally available condiments

According to the food historian Rachel Laudan, the present form of poke became popular around the 1970s. It used skinned, deboned, and filleted raw fish served with Hawaiian salt, seaweed, and roasted, ground candlenut meat. This form of poke is still common in the Hawaiian Islands

Poke’s evolution was fairly straightforward: Changes mirrored the tastes of new arrivals. When ships from the West Coast arrived at local ports, sailors traded salmon for salt. Immigrants from China and Japan introduced soy sauce and sesame oil.

How has it gone global?

Poke today is more than ahi limu (seaweed) and spicy ahi poke, but kimchee shrimp, furikake salmon, miso tako (octopus), pipikaula (dried beef) and even bacalao poke made with Portuguese dried salt cod. There are also poke nachos and tacos.

Authentic recipe

Method

According to Matthew Cox, Managing Director at Poke Poke in Dubai: “Traditional poke originates from native Hawaiian fishermen, who would slice up small reef fish and serve them raw, seasoned with things that were readily available, such as sea salt, seaweed, and limu (a type of algae).”

A traditional poke bowl base is usually steamed rice, but these days carb-conscious eaters are opting for lettuce or zoodles (zucchini noodles). Traditionally, poke bowls have few ingredients, because the emphasis should be on the flavor of the fish. However, these days poke bowls are bursting with a variety of colors, textures and even sounds, thanks to social media.

1. As advised by Alana Kysar, a Hawaii native and a cookbook author, to make a poke bowl, first cut the fish into cubes and mix with your desired marinade. Let your fish marinate in in the fridge for at least 15 minutes (The longer it marinates, the more flavor it will have).

2. While the fish marinates, chop up your toppings and start steaming your rice. The right temperature is key in perfecting this dish when it's time to serve it. Aim for ice cold fish served atop a bed of piping hot steamed rice. When the rice is ready, scoop a single serving into a bowl and top with your fish.

3. Additional toppings may added to the base and fish, including fruit, freshly chopped herbs and different types of sauces. In Hawaii, traditional poke bowls also include "inamona," or roasted candlenuts. These can be substitutes with finely chopped macadamia nuts. (In vegetarian poke bowls, edamame, beans or tofu are used. Popular additions also include avocado, pickled ginger, cucumber, mango and other toppings, which are not typical.)

Note: Since the fish is raw, poke bowls should be consumed right away.

Recipe courtesy: Shared by Alana Kysar, a Hawaii native and the author of the cookbook, Aloha Kitchen on today.com.

Is it available in the UAE? Yes


Craving mac and cheese with a healthier twist? This recipe adds superfood kale to the dish, along with pumpkin and cashew milk to the cheesy sauce for extra creaminess without all the cream. You can skip the crispy shallots if you’re watching your calorie intake, but they do add a deliciously crispy finish.


Microsoft and partners may be compensated if you purchase something through recommended links in this article.

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The recipe to make ricotta gnocchi

A dish of pure white ricotta gnocchi speckled with herbs ushers in an awareness journey. They are elegant in their simplicity: who wouldn’t want to be defined like this?

We use a great deal of ricotta here in Tuscany: it’s one of my favourite ingredients for cakes, savoury and sweet tarts and pasta dressings. I add a spoonful of ricotta in a bowl of fresh fruit for a light end of a meal and castagnaccio in winter, when I want to show the best of our cuisine during a cooking class.

It was my first time with ricotta gnocchi, though. I’m not a huge fan of gnocchi, or rather, I was not a huge fan. When I started making them from scratch, I realized their potential, deeply understanding those who consider gnocchi one of the most comfortable food we have at hand.

I prefer to shape the gnocchi as tiny as hazelnuts, soft as pillows, I want my gnocchi to melt in my mouth, blending with their seasoning.

The best seasonal fresh herbs shine through these ricotta gnocchi: mint, basil and lemon balm add a fresh and verdant note, enhanced by a bouquet of zucchini blossoms used as an unusual seasoning.

It’s like biting into an early summer evening, like a restoring nap among bushes of fresh herbs in the shade of a quiet garden.