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Explore 5204 recipes, 117 articles, 100 galleries, 1021 videos, and more

Whole Branzino in Grape Leaves with Zucchini, Olives, and Mint

Time:20 mins
Ingredients
  • 3 medium zucchini
  • 2 lemons, 1 juiced and 1 sliced into wedges
  • 1/4 cup coarsely chopped green olives
  • 2 tablespoons coarsely chopped fresh mint
  • 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 4 whole branzino (10 to 12 ounces each), scaled, gutted, and cleaned
  • 8 brined grape leaves, stems removed (about 1 ounce; kalustyans.com)
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Penne with Lobster, Corn, Zucchini, and Arugula

Ingredients
  • 1 onion, quartered
  • 1 carrot, peeled and cut into 1-inch pieces
  • 3 bay leaves
  • 1 clove garlic, peeled and smashed
  • 1 piece (1 inch long) fresh ginger, sliced
  • Zest of 1 orange
  • 1 tablespoon whole black peppercorns
  • 2 live lobsters (1 1/4 pounds each)
  • Salt
  • 8 ounces penne, or garganelli
  • 1 Vidalia or other sweet onion
  • 4 small zucchini (about 1 pound)
  • 2 tablespoons minced garlic
  • 4 ears corn, shaved from the cob
  • 2 arugula, stems trimmed, chopped
  • 2 tablespoons fresh marjoram leaves
  • 1 ounce freshly grated Parmesan cheese (optional)
  • Olive-oil cooking spray
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Green-Curry Chicken Potpie

Time:50 mins
Ingredients
  • 6 sheets (9 by 14 inches) frozen phyllo dough, thawed (from one 1-pound package)
  • 1/2 cup chopped lemongrass (from 2 stalks)
  • 1 teaspoon all-purpose flour
  • 1 zucchini, quartered lengthwise and cut into 1-inch pieces
  • 1/2 cup fresh cilantro
  • Melted unsalted butter, for brushing
  • 1 1/2 pounds boneless, skinless chicken breast and thighs, cut into 1-inch cubes
  • Coarse salt
  • 1/4 cup chopped garlic (about 8 cloves)
  • Garnish: basil leaves
  • Coarse salt and freshly ground pepper
  • 1/4 cup chopped scallions (about 2)
  • 3 serrano chiles, thinly sliced
  • 2 tablespoons chopped peeled fresh ginger
  • 1 tablespoon finely grated lime zest, plus 2 tablespoons fresh lime juice (from 2 limes)
  • 1 tablespoon coriander seeds, toasted and ground
  • 2 teaspoons cumin seeds, toasted and ground
  • 1 teaspoon whole black peppercorns, toasted and ground
  • Coarse salt for the curry sauce
  • 1 cup spinach, rinsed well and dried
  • 1 cup unsweetened coconut milk, preferably Thai Kitchen (thaikitchen.com)
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Grilled Beef Skewers with Zucchini and Mint

Other Ideas:
Beef sirloin steak, Kebabs, Mint
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Grilled-Vegetable Tostadas

Time:35 mins
Ingredients
  • 3 tablespoons olive oil, plus more for grates
  • 3 medium zucchini (1 1/2 pounds total), cut into 1/2-inch-wide slices on the diagonal
  • 4 portobello mushrooms (1 pound total), stemmed
  • 1 1/2 bunches scallions, root ends trimmed
  • Coarse salt and ground pepper
  • 4 flour tortillas, (10-inch or burrito-size)
  • 3 cups store-bought fresh salsa, or Fresh Tomato Salsa
  • 4 ounces feta cheese, crumbled (1 cup)
  • 1 lime, cut lengthwise into 4 wedges (optional), for serving
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Ratatouille

Time:1 hour
Ingredients
  • 1/3 cup olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 large eggplants, (2 pounds), peeled in strips and cut into 3/4-inch cubes
  • 4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes
  • Coarse salt and ground pepper
  • 3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch cubes
  • 1 can (28 ounces) diced tomatoes
  • 1 teaspoon dried thyme
  • 1/2 cup chopped fresh basil
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Roasted-Vegetable Lasagna

Other Ideas:
Lasagna, Tomato sauce
Ingredients
  • Coarse salt
  • 2 pounds eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
  • 2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices
  • 1/2 cup extra-virgin olive oil, for brushing
  • Freshly ground pepper
  • 3 medium red onions, cut into 1/2-inch rings
  • 5 ounces goat cheese
  • Marinara
  • Fresh Lasagna Noodles (you will need about 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
  • 1/4 cup loosely packed fresh marjoram leaves, roughly chopped
  • 2 ounces finely grated Pecorino Romano cheese (3/4 cup)
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Roasted Vegetables with Goat Cheese

Time:1 hour 15 mins
Ingredients
  • 1 eggplant (1 pound), peeled and cut into 1-inch pieces
  • 2 red or yellow bell peppers, cut into 1-inch pieces
  • 1 red onion, halved and cut into 1-inch pieces
  • 1 to 2 zucchini (12 ounces), halved lengthwise and cut into 1-inch pieces
  • 4 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1 to 2 bunches arugula (8 ounces), stems trimmed
  • 1 cup crumbled goat cheese (4 ounces)
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Yogurt Marinated Lamb Kabobs

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Yogurt Marinated Lamb Kabobs and Persian Rice

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