Zucchini Bread

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Recipe excerpt from:
The Vegetarian Reset: 75 Low-Carb, Plant-Forward Recipes from Around the World
by Vasudha Viswanath

Serves: 10

This low-carb, gluten-free, protein-rich bread has a mild savory flavor and gorgeous moist texture from the zucchini. It is endlessly versatile—useit for everything from grilled cheese to pav bhaji to croutons and even breadcrumbs! It took me dozens of tries to perfect this recipe, but now it gets rave reviews, every time. I recommend you keep a loaf on standby in the freezer because it features in several recipes in this book, such as the Avocado Toast, Pav Bhaji, Eggs Florentine and French Onion Soup.

This bread is dense and filling, so you will find that you cannot eat as much as you would of regular white or whole-wheat bread. Note that the vegan version will not rise as much as the original, but it tastes just as delicious and works better for croutons and breadcrumbs.

  • 1 medium zucchini (7 oz./200g)
  • 1⁄2 tsp. + 1 pinch salt, plus more to taste
  • 1 cup / 120g chickpea flour
  • 1 scant cup / 100g blanched almond flour
  • 1 Tbsp. baking powder
  • 1 Tbsp. ground flaxseed
  • 2 eggs

Vegan Version

  • 1 medium zucchini (7 oz./200g)
  • 1⁄2 tsp. + 1 pinch salt, plus more to taste
  • 1 heaping cup / 140g chickpea flour
  • 1 heaping cup / 120g blanched almond flour
  • 1 1⁄2 Tbsp. baking powder 2 Tbsp. ground flaxseed
  • 6 Tbsp. aquafaba (soaking liquid from a can of chickpeas)

Directions

Step 1: Grate zucchini using the smaller holes of a box grater. Sprinkle a pinch of salt over zucchini and let sit for 10–15 minutes to draw out moisture.

Step 2: Preheat the oven to 350°F/180°C. Lightly grease an 81/2-x-41/2-x-21/2- inch / 201/2-x-11-x-51/2-cm loaf pan.

Step 3: Combine chickpea flour, almond flour, baking powder, flaxseed, and remaining 1/2 teaspoon salt in a large bowl and mix well. Beat eggs lightly in a separate bowl (skip for vegan version).

Step 4: Place zucchini in a thin towel, paper towel, or a nut-milk bag and squeeze over a bowl to get as much moisture out as possible (I usually get at least 1/4 cup zucchini water). Reserve the water for the next step.

Step 5: When oven temp reaches 350°F / 180°C, add 1/4 cup zucchini water, beaten egg or aquafaba, and grated zucchini to dry ingredients and stir well with a large spoon or whisk, breaking up any lumps. If the batter is too thick to combine, add a bit more zucchini water 1 tablespoon at a time, up to 4 tablespoons, supplementing with regular water if needed. The batter should be thick, like a lump of wet sand.

Step 6: Transfer batter to prepared pan and tap gently on the counter to settle. Bake for 35–45 minutes (45–55 minutes for the vegan version), or until golden brown on top and a toothpick inserted in the center comes out clean.

Step 7: Let cool 15–20 minutes. Loosen around the edges of the pan with a butter knife if necessary. Transfer to a flat surface to slice, and serve just as you would any other bread!

Pav Bjaji

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Recipe excerpt from:
The Vegetarian Reset: 75 Low-Carb, Plant-Forward Recipes from Around the World
by Vasudha Viswanath

Serves: 3

Originally from the streets of Mumbai, pav bhaji is a crowd-pleaser that consists of a one-pot spicy vegetable mash (bhaji) served with soft dinner rolls (pav), garnished with a squeeze of lemon, chopped onions, cilantro, and often, dollops of butter! In my version, yellow moong dal works wonderfully as a substitute for starchy potato, lending the bhaji a nutty but creamy flavor. Served with toasted zucchini bread, this makes a hearty and delicious meal with no compromises! I often serve the bhaji over bread like a sloppy joe, so you get it all in one dreamy bite.

To Veganize: Sub any neutral-flavored oil for the butter and use Vegan Zucchini Bread

Bhaji

  • 1 Tbsp butter
  • 1 cup / 150g diced red onion
  • 1 medium plum or Roma tomato (4 oz/110g), diced
  • 1 Tbsp tomato paste
  • 2 tsp ground coriander seed
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1⁄4 tsp cayenne
  • 2 cups / 200g roughly chopped cauliflower
  • 3⁄4 cup / 120g frozen green peas
  • 1 small red bell pepper / capsicum (4 oz/110g), diced
  • 1⁄4 cup / 30g yellow moong dal (or split red lentils), soaked for 30 minutes and rinsed
  • 1 tsp salt
  • 2⁄3 cup / 160ml water, plus more as needed
  • 1 Tbsp lemon juice
  • 6 slices Zucchini Bread (approximately 2 oz/55g each; page 14)
  • 2 tsp butter
  • 2 Tbsp chopped cilantro / fresh coriander, for garnish
  • 4 lemon wedges, for garnish

Step 1: Heat the butter in a large saucepan (for which you have a lid) over medium-high heat. Set aside 2 tablespoons of the diced onion for garnish and add the rest to the pan. Cook, stirring often, until the onions are lightly browned, about 5 minutes. Add the tomatoes, tomato paste, coriander, paprika, cumin, and cayenne. Mix well and cook until well incorporated and the tomatoes break down and start oozing, 3–4 minutes. Add a tablespoon of water to deglaze the pan if necessary.

Step 2: Add the cauliflower, peas, bell pepper, moong dal, salt, and water, and mix. Bring to a boil, reduce the heat to low, and simmer, covered, adding more water if needed, until the lentils are done, 20–30 minutes.

Step 3: Mash the vegetables and lentils together using a potato masher or pulse a few times with an immersion blender (the bhaji should still have some texture). Add the lemon juice and mix.

Step 4: Toast the bread in a skillet at medium heat using 1/2 teaspoon butter per slice. Serve the bread with bhaji. Garnish with cilantro and serve with the reserved chopped onion and lemon wedges.

Jicama Mango Salad

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Jicama Mango Salad by Brianne Grajkowski

Recipe excerpt from:
Cooking with Kids – Fun, Easy, Approachable Recipes to help Teach Kids How to Cook
by Brianne Grajkowski

Serves 4 / 15 Minutes

Ingredients

  • 2 Mangos
  • 1 Small Jicama
  • 1 Bunch of Mint
  • 1 Lime

Instructions

Cut mango into thin slices. Cut off skin of jicama and cut into thin slices Chop mint. Place mango and jicama slices onto a plate. Squeeze a lime onto the fruit Sprinkle with mint. SLICE THIN! Cut the fruit into long thin slices for optimal taste!

Bruschetta

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Bruschetta by Brianne Grajkowski

Recipe excerpt from:
Cooking with Kids – Fun, Easy, Approachable Recipes to help Teach Kids How to Cook
by Brianne Grajkowski

Serves 6 / 15 Minutes

Ingredients

  • 1 Baguette, sliced 1 inch thick
  • 1 Tablespoon Olive Oil for bread, 2 Tablespoons for tomatoes
  • 1 Cup Of Cherry Tomatoes
  • 1 Tablespoon of Garlic
  • 2 Tablespoons of Chopped Basil
  • 1/2 Teaspoon of Salt

Instructions

Toast baguette slices with a drizzle of olive oil in toaster oven for 5 minutes. Dice cherry tomatoes into 1/4 inch pieces. Sauté tomatoes in olive oil and garlic for 3 minutes in a medium skillet on medium heat. Remove from heat. Add salt and basil and stir. Spoon onto each slice of baguette then serve. SPOON! Use a large spoon to scoop up the tomatoes and pour onto each slice of baguette.

Waldorf Salad with Radicchio & Buttermilk Dressing

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Waldorf Salad with Radicchio and Buttermilk Dressing by Tara Bench

Recipe excerpt from:
Delicious Gatherings: Recipes To Celebrate Together
by Tara “Teaspoon” Bench

Really, the resembelence to classic Waldorf salad is just the combo of apples, celery, and grapes — but I just love that one of my favorite salads heralded from New York City, where I live. I’m paying a little homage to its history! With shaved apple, flavorful radicchio, and a light, savory buttermilk dressing, this updated version of Waldorf salad is elegant and welcoming. I made a tangy buttermilk herb dressing and opted for delicious candied pecans instead of walnuts.

I absolutely loved Waldorf salad when I was little, and here’s why: instead of the classic mayo dressing, my mom covered the entire salad in sweetened whipped cream. I could eat the entire bowl, and who wouldn’t with that kind of dressing?

Candied Pecans

  • 3 Tbsp pure maple syrup
  • Pinch of cayenne pepper
  • ¾ cups (3 oz) pecans

Buttermilk Dressing

  • ½ cup buttermilk
  • ¼ cup plain Greek yogurt
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp chopped chives
  • 1 Tbsp chopped parsley, plus for garnish

Salad

  • 1 small head or half a large head of radicchio (10 oz)
  • 1 apple, cored and cut in half
  • 3 ribs celery, sliced on the bias
  • 1 ½ cups red grapes, sliced in half
  1. For the pecans: Line a baking sheet with parchment and set aside. In a small skillet over medium heat, bring maple syrup and cayenne to a boil. Boil 1 minute, and then add pecans. Stir to coat and cook another 30 seconds. Turn onto lined baking sheet and separate nuts. Set aside and let cool completely. When cool, coarsely chop.
     
  2. For the dressing: Whisk together all ingredients and set aside in the refrigerator.
     
  3. For the salad: Break or chop radicchio into pieces. Use a mandoline or slicer to thinly slice apple. Arrange radicchio, apple, celery, and grapes in a bowl, then top with chopped pecans. You can toss with the dressing and extra parsley at this point, or you can serve the salad with the dressing and parsley on the side so guests can dress their own salad.

Tara’s Tip: Radicchio is a very strong, sometimes bitter leafy vegetable. I think it’s fantastic with tangy buttermilk and yogurt. But if you want a milder salad, opt for butter lettuce leaves.

Loaded Guacamole Dip

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Loaded Guacamole Dip by Tara Bench

Recipe excerpt from:
Delicious Gatherings: Recipes To Celebrate Together
by Tara “Teaspoon” Bench

TURN THAT FAMOUS seven-layer dip on its head! You know the one; I’ve got a gorgeous
version on my blog. Here, I’ve loaded a tasty layer of guacamole with so much good stuff (and some new additions). I wanted a dip that could serve as a centerpiece, so I’ve composed the platter to look impressive. It’s a showstopper that’s perfect for dipping your chips into, scooping onto enchiladas, or dolloping on a taco salad. Your taste buds will know what to expect—amazingness!

I suggest making your own simple guacamole with my quick-cheat tomatillo salsa recipe provided here. But in a pinch, you can buy the guac. I won’t tell.

Taco Crema

  • 1 ¼  cups sour cream
  • 3 tablespoons taco seasoning

Guacamole

  • 5 ripe avocados
  • 1 teaspoon kosher salt
  • ½ cup green tomatillo salsa
  • 1/3 cup chopped cilantro
  • 2 tablespoons fresh lime juice

Green Salsa

  • ¾ cup chopped cilantro
  • 1/3 cup finely chopped scallions
  • 2 tablespoons finely diced jalapeño

Toppings

  • 1 ¼ to 1 ½ cups finely diced tomatoes,
  • seeds removed and drained of juice
  • 1 to 1 ¼  cups crumbled cotija cheese
  • Half a can (15-ounce) black beans,
  • drained and rinsed
  • ¾ cup roasted corn kernels
  • Chips for serving

Instructions

  1. For the taco crema: In a medium bowl, whisk together sour cream and taco seasoning.
    Set aside in the fridge while you prepare the remaining elements.
  2. For the guacamole: In a large bowl, smash all guacamole ingredients until you
    achieve a slightly chunky consistency. Cover and set aside.
  3. For the green salsa: Mix together all green salsa ingredients. Set aside.
  4. Prepare remaining toppings.
  5. On a large platter (I used an oval platter 12-by-14- or 12-by-16-inches), spread
    guacamole in a .1/4- to .1/2 -inch-thick layer. Gently spread taco crema on guacamole
    in a single layer, leaving a border of guacamole. Carefully create a ring
    of chopped tomatoes near the edge of the sour cream, then do the same with a
    smaller ring of cotija cheese. Continue making rings with the green salsa and
    the black beans, finishing with the corn in the center. Make sure to create very
    skinny rings so there is room for each ingredient.
  6. Serve immediately with chips, or cover and refrigerate for up to an hour.

Tara’s Tip: In order to create this look, you need enough dip ingredients for a large crowd. For smaller groups, halve the recipe. “Load” your dip however you wish on your platter or layer it in a glass dish. It’s tricky to get perfect rings of toppings on your first try. You can start in the middle with the corn and work outward if that is easier for you!

Pear, Pomegranate & Turkey Gorgonzola Salad Board

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Pear, Pomegranate and Turkey Gorgonzola Salad Board by Lauren Thomas

Recipe excerpt from:
The Modern Hippie Table: Recipes and Menus for Eating Simply and Living Beautifully
by Lauren Thomas

If you find yourself wondering what to do with all those turkey leftovers after Thanksgiving, this delicious salad board makes a beautiful presentation to impress your family (who’s still in town) when you don’t feel like cooking. Whether you serve this salad for lunch or dinner, I can assure you that you’ll inspire a new leftovers tradition! Serves 4-6.

Ingredients

  • 1/3 cup olive oil
  • 2 tablespoon sherry or white wine vinegar
  • 4 teaspoons honey
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • 2 heads butter lettuce, torn into small pieces
  • 1 head Greenleaf lettuce, torn into small pieces
  • Approximately one pound of leftover white turkey meat, sliced or chopped
  • 1 small head radicchio lettuce, chopped
  • 4 ounces crumbled gorgonzola cheese
  • 2 large ripe pears, preferably Bartlett or Comice, cored and cut into ½- inch cubes
  • 1 cup pomegranate arils, or the seeds of one pomegranate
  • Black pepper
  • *Extra pears and pomegranates to help decorate your board

In a small bowl, whisk together the oil, vinegar, honey, mustard, and salt. Set aside.

In a large salad bowl, combine the butter lettuce and Greenleaf lettuce and toss to combine. On a large platter or wooden board with raised edges, arrange the lettuce to cover. On top of the lettuce, start by arranging the turkey in the center, followed by the radicchio, cheese, pears, and pomegranate arils on either side of the turkey in parallel lines. Drizzle the salad dressing evenly and toss gently just before serving. Season with black pepper to taste.

Insalata di Mare / Seafood Salad

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Insalata di Mare by Amy Riolo

Recipe excerpt from:
Italian Recipes for Dummies
by Amy Riolo

Prep Time: 10 Min
Cook Time: 10 Min
Yield: 8 Servings

Ingredients

  • 4 vine-ripened tomatoes, chopped
  • 1 carrot, thinly sliced
  • bf 1/4 teaspoon unrefined sea salt
  • 1⁄8 teaspoon black pepper, freshly ground
  • Juice and zest from 1 large lemon
  • 1 pound dry scallops
  • 1 bay leaf
  • 3/4 pound shrimp, peeled and deveined
  • 1 pound boneless, skinless cod, haddock, or other white fish, cut into 1-inch pieces
  • 1 pound baby squid tubes, cleaned and sliced in small rings
  • 1/2 cup Amy Riolo Selections or other good-quality extra virgin olive oil, divided
  • 3 cloves garlic, peeled
  • 1 pound mussels, scrubbed well
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • Additional lemon slices, for garnish

Directions

  1. Place the tomatoes, carrot, salt, pepper, and lemon zest in a large bowl, and mix well.
  2. Bring a medium-size pot 3/4 full of water to boil over high heat.
  3. Lower the heat to medium, and add the scallops and bay leaf. Cook, uncovered, until scallops are opaque, approximately 1 minute. Remove scallops with a slotted spoon to a dish lined with paper towels. Add the shrimp and fish to the water, and cook until opaque, 1–2 minutes. Transfer to another dish lined with paper towels. Add the squid and cook for approximately 40 seconds, until rings begin to tighten slightly. Remove with a slotted spoon into a colander. Immediately transfer squid to a bowl of very cold water to stop the cooking.
  4. Add 2 tablespoons EVOO and garlic cloves to a large, wide skillet with a fitted lid over a medium-high flame. When oil is hot, add mussels, toss to coat, and add 1/2 cup water over the top. Cover and cook for 2–4 minutes until mussels are open (cooked). Remove opened mussels, and set aside. If any mussels fail to open after another minute or two of cooking, discard them.
  5. In a small bowl, make the dressing by whisking the EVOO and lemon juice together until emulsified.
  6. Add the seafood to a salad bowl, and stir to combine. Drizzle with dressing, and stir. Sprinkle with parsley, garnish with lemon slices, and serve immediately.

Tip

Reserve this recipe, a traditional Christmas Eve appetizer that can be enjoyed anytime, for a time when the freshest seafood and produce possible are available to you.

Pair this dish with a bottle of Passerina di Offida or similar. A white wine with a slender body, low alcohol, and a taste profile underlined by freshness, sapidity, and tropical notes.

Lemony Basil Pesto

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Recipe excerpt from:
Everyday Celebrations from Scratch
by Maria Provenzano

Makes about 1 cup

  • 1/2 cup pine nuts
  • 1/2 cup freshly grated Parmesan cheese
  • 3 heaping cups fresh basil
  • 1 teaspoon fresh lemon zest
  • 2 to 3 tablespoons freshly squeezed lemon juice
  • 2 garlic cloves, peeled
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Place the pine nuts in a shallow skillet over medium heat, tossing/stirring frequently. Toast until the nuts are fragrant and slightly brown. Be careful—this can happen quickly. Allow the pine nuts to cool. Place the Parmesan cheese, basil, cooled pine nuts, lemon zest, lemon juice, and garlic cloves into a food processor. Process all of the ingredients together for about 15 seconds. With the mixer running slowly, pour in the olive oil. Add salt and pepper to taste. Process again to mix. If the pesto is too thick, add more olive oil. Store in the refrigerator in a sealed container for up to 5 days.

Spa Citrus and Burrata Salad “Italiano”

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Citrus Burrata Salad by Maria Provenzano

Recipe excerpt from:
Everyday Celebrations from Scratch
by Maria Provenzano

Serves 4

  • 2 grapefruit
  • 2 oranges
  • 2 (8 ounce) balls of burrata
  • 1/3 cup chopped mint
  • 1/3 cup chopped or torn basil
  • Edible flowers, optional
  • Olive Oil to taste
  • Honey to taste
  • Sea Salt to taste
  • Pepper to taste, optional

Cut the grapefruit and oranges by cutting off the outer peel and the pith. Cut the fruit into about 1/4 to 1/2-inch pieces, or segment the grapefruit and the oranges by using a knife to cut off the peel, then use a small sharp knife to cut between each segment to remove the pieces of the fruit. Whichever way you prefer. Place the burrata onto a platter and use your hands to break it up into smaller pieces around the platter. Place the cut grapefruit and oranges around the burrata.  Sprinkle the mint and basil over citrus and burrata. Place the edible flowers around the platter.  Lightly drizzle olive oil and honey over the top and then sprinkle with sea salt and pepper to taste.  Adjust the flavors and add more of anything you like.