Category: Main Dishes

Zucchini Crabcakes

Is there any recipe where you can’t use zucchini? I was craving seafood for dinner, but didn’t want to head to the store to purchase a piece of fish. Luckily there was a can of crabmeat in the pantry. I figured the zucchini would bulk up the crabcakes a bit and add some moisture.

However, I was also missing Old Bay Seasoning, and that’s key for crabcakes. Google says you can make your own, but I was missing some of those ingredients too. So I rolled my spice tray around and around, picking out the ones that seemed to make sense, and adding them to the bowl. I didn’t do too badly with this exercise, but I won’t be putting Old Bay out of business either.

At the end of the night, I had pretty tasty crabcakes served on a salad. Yes, you can put zucchini in just about anything.

Zucchini Crab Cakes

1 medium zucchini, shredded
6 scallions, white and light green parts only, thinly sliced
1 (6 oz.) can crabmeat, drained
1/2 c. breadcrumbs
1 egg, slightly beaten
1/2 t black pepper
1/2 t celery salt
1/2 t thyme
1/2 t garlic powder
1/4 t ginger
1/4 t cardamom
1/4 t paprika
1/8 t cayenne
1 T canola oil

Place shredded zucchini in a colander, sprinkle with salt, and allow to drain for 45-60 minutes. Mix zucchini and all other ingredients. Form 4 crabcakes, and cook in a frying pan in oil for 5-7 minutes per side.

Charred Corn Tacos with Zucchini Radish Slaw

The main dish of our Mexican feast were these corn tacos, based on a recipe from Smitten Kitchen. You start by making a slaw with zucchini, radish, and lime. (A total of six limes were used in the preparation of this meal, and none of those were in an alcoholic beverage!)

2 ears of corn are grilled, to produce nicely charred kernels. The kernels of the remaining ears are sauteed with chopped onion. This mixture of corn was so good, you could have just eaten it right out of the bowl.

I warmed the tortillas by placing them between damp paper towels and cooking for 20 seconds in the microwave. So if you don’t eat all the corn first and actually assemble a taco, here’s what you get. It was very messy to eat – you had to either hold the taco and keep eating until it was gone, or drop it in your plate and attack it with a fork.

But regardless of how you ate them, the tacos were delicious.

Do you feel like something is missing? Oh yes, in the hustle and bustle of dinnertime, I completely forgot to take out the queso fresco. I can only assume that crumbled cheese would make these tacos that much better. Next time…..

Chinese Eggplant and Goat Cheese Pasta

OK, I didn’t actually buy this eggplant at the Brookline Farmer’s Market, I got it later at a local produce market. Although I love traditional eggplant dishes like Eggplant Parmesan, these Chinese eggplants are perfectly sized for a quick weeknight meal for one, with no peeling required.

I don’t often have goat cheese on hand, so it was a special treat in this meal. The goat cheese made a rich and creamy sauce for the pasta, but it may not reheat very well, so this is a dish to enjoy in the moment.

Chinese Eggplant and Goat Cheese Pasta

1 t olive oil
1 Chinese eggplant, cut into 2″ chunks
3/4 c. dry medium whole wheat pasta shells
1 oz. goat cheese
2 t balsamic vinegar
Generous pinch dried basil
Salt and Pepper

Heat oil in a frying pan over medium heat. Add eggplant pieces and saute for 15 minutes, or until softened. In the meantime, cook pasta according to package directions and drain.

Mix goat cheese, balsamic vinegar, and basil. Season with salt and pepper to taste. Add cheese mixture to hot pasta and toss until coated. Add cooked eggplant and toss again.

Indian Spiced Zucchini Fritters in Tomato Sauce

If I ever write a book, it just might be titled “101 Ways to Prepare Zucchini”. If you do a search for zucchini —–> there are a startling number of entries. But I haven’t yet combined my fondness for Indian food with my zucchini obsession. I am pretty sure this is not an authentic Indian dish, but it worked for me. I started with this recipe for Indian meatballs, and then made it my own.

Normally, you’d expect an item named “fritter” to be deep fried. But you probably already guessed that I baked these. If you really want that crispy coating, go ahead and fry them, I am sure they’d be great. The batter is very delicate though, so just be careful and handle them gently no matter which method you use.

There’s no doubt about it, the fritters are spicy! They would be fantastic tucked into a fresh piece of naan, and the bread could be used to scoop up the tomato based sauce as well. Since I didn’t have any naan, I packed these fritters into lunches on a bed of brown rice, with some plain yogurt on the side to help tame the heat. It’s a great dish, packed with vegetables and spice, and just one more way to use up that zucchini.

Indian Spiced Zucchini Fritters in Tomato Sauce

3 medium or 2 large zucchini, shredded
1 jalapeno pepper, minced
2 large onions, minced and divided
1/2 t ground ginger
1/3 c. whole wheat flour
2 T olive oil, divided
1/4 t turmeric
Dash cayenne pepper
1 t ground cumin
2 t ground coriander
1 (14 oz.) can petite diced tomatoes
1/2 t garam masala
Salt to taste

1. Place shredded zucchini in a strainer over a bowl and press with a fork. Allow to sit for 30 minutes, occasionally tossing with a fork. Be sure to reserve liquid for a later step.

2. Mix drained zucchini with jalapeno pepper, 1/4 c. minced onion, ground ginger, and whole wheat flour. Form into 12-15 balls. Pour 1 T olive oil on a baking sheet. Gently roll zucchini balls in oil, and bake at 350F for 30 minutes, turning once.

3. Heat remaining 1 T olive oil in a large frying pan, and add remaining minced onion to pan. Cook on medium high heat for 15-20 minutes until onions are well browned. Add turmeric, cayenne, cumin, and coriander and mix well. Add tomatoes and cook for 5 minutes. Add 1 c. reserved liquid from zucchini, adding water if you do not have a full cup. Cover pan, and simmer for 15 minutes. Remove cover and add garam masala and salt to taste.

4. Add zucchini fritters to the pan gently, and cover the pan. Heat on low for 5-10 minutes.

-Adapted from Madhur Jaffrey “World of the East Vegetarian Cookbook”

Swiss Chard and Brown Rice Bake

After surveying my purchases from the Brookline Farmer’s Market, it was clear that the Swiss chard from Enterprise Farm was the most delicate, and needed to be used first. That’s not a problem, since it’s a versatile vegetable. I’ve used Swiss chard in soup and curry, and paired it with both pasta and potatoes.

This time I decided to pair the Swiss chard with brown rice, inspired by this recipe for Brown Rice, Feta, and Swiss Chard Gratin. You could assemble this faster if you had leftover rice (or another whole grain) on hand, but instant brown rice only takes 5 minutes.

It was delicious hot from the oven on the first day, but I cut the rest into squares that are perfectly portable. It’s a simple, almost rustic, dish that would make an easy meal.

Swiss Chard and Brown Rice Bake

1 T olive oil
1 large red onion, thinly sliced
1 large bunch Swiss chard, leaves torn and stems chopped
1 1/2 c. (dry) instant brown rice, cooked according to package directions and cooled
1/2 c. Cabot 50% Reduced Fat Cheddar, shredded
3 eggs, beaten
2 t fresh thyme

Heat olive oil in a large frying pan. Add onion and Swiss chard stems, and cook for 10-15 minutes until softened. Add Swiss chard leaves and cook for 2-3 minutes, until wilted. Set aside to cool.

In a large bowl, mix rice, cheese, eggs, thyme, and cooked vegetables. Season with salt and pepper. Pour mixture into an 11″x7″ or 8″ square glass baking dish, and cook for 20-30 minutes at 350F.

Grilled Portobello Mushrooms with Manchego Cheese

You didn’t think I would just make Bacon Cheese Inside Out Turkey Burgers for a BBQ meal, right? Of course not. Every good BBQ needs a vegetarian option, and portobello mushrooms are one of my favorites. This Bobby Flay recipe is fairly simple, yet so elegant.

You start by drizzling portobello mushrooms with olive oil, and grilling them for 4-5 minutes on each side. Right at the end, you place thinly sliced manchego cheese on the mushrooms, allowing the cheese to melt. Each mushroom is then plated, and topped with chopped fresh spinach leaves and a balsamic viniagrette. The mushrooms can be served as an appetizer or side dish, or you can make a stack of 2 or 3 mushrooms to serve as an entree. Either way, these portobello mushrooms will be the highlight of the meal.

A quick word about cost. Portobello mushrooms can be expensive – one grocery store in my area charges $3.99 for a package of 2 caps. I found the best deal at a local produce market which sells portobello mushrooms for $3.98/lb., and I ended up paying just about $1.00 per mushroom. That still adds up quickly if you’re cooking for a crowd, but is more reasonable. If you’re going to splurge on food, fruits and vegetables are the best choice! I happen to believe that good cheese is also worth every penny and really enjoyed the Manchego, but you could easily substitute a less expensive sharp cheddar.

Potato, Lentil, and Swiss Chard Curry

Some people find it easier to prepare meals during the summer months. Fresh produce is abundant and the days are longer. The snow that used to cover the grill is a distant memory. Many summer recipes are designed to be quick and easy, and some don’t need to be cooked at all.

But while I love cooking with summer ingredients, I am actually finding meal preparation more challenging in the summer. My schedule is erratic and I am spending more time away from home. I always seem to be missing one key ingredient for a recipe. And it’s unbearable to think about turning the oven on when it’s already 95F in my kitchen.

Really, I miss my Sunday kitchen sessions. Of course, I’d rather be hanging at the beach than in my kitchen, but when Monday comes and I am less than prepared, chaos ensues. My skin has had enough sun for this week, so I spent some time putting together a recipe that felt just a little like fall – Smitten Kitchen’s Curried Lentils and Sweet Potatoes. Since it is July and not November, I used small red potatoes instead of sweet potatoes.

I was worried this would be too spicy, but it’s actually fairly mild, even with a whole (deseeded) jalapeno in the mix. Of course I used the Swiss chard stems as well, adding the chopped stems into the pan with the onion. The potatoes, lentils, and chard each have a different texture but work well together. My craving for a substantial Indian dish was satisfied with this meal, and I can now rest easy because I have curry packed for lunches this week.

Zucchini Black Bean Enchiladas

We’ll take a little break from the sweets today to talk about a new dinner recipe. These enchiladas are so good that I’ve made them three times over the past month. Really! The first time I forgot to take pictures. The second time I added a few ingredients and liked the result, but the pictures came out horribly. The third time I made a few more changes to the recipe and liked the enchiladas even more. The pictures aren’t great but you really need this recipe now, so that you’re ready when local zucchini is abundant.

I started with this recipe posted by Gina from Skinny Taste, who had the fabulous idea to use shredded zucchini to make a vegetarian enchilada. I added some red onion and black beans, for just a little more flavor and protein. Gina also inspired me to make my own enchilada sauce, which is actually really easy! Everyone who tasted this recipe has been surprised by just how much they like it. And equally important, the enchiladas are just as good for lunch the next day.

Enchiladas:

2 t canola oil

1 t minced garlic

1 large red onion, peeled and diced

4 scallions, white and light green parts only, chopped

3 large zucchini, shredded

1 (15 oz.) can black beans, rinsed and drained

8 oz. Cabot 50% Reduced Fat Cheddar Cheese, shredded and divided

6 Joesph’s brand Flax, Oat Bran, and Whole Wheat tortillas

Enchilada Sauce:

Cooking Spray

1 t minced garlic

1 (15 oz.) can tomato sauce

1 T chili powder

1 t cumin

1/8 t cayenne pepper

1 c. Knorr vegetable broth

Heat oil in a large frying pan, and saute garlic, onion, and scallions for 5-10 minutes, or until golden brown. Add shredded zucchini, and saute for 15-20 minutes, or until most of the liquid is evaporated. Stir in beans and 1/2 c. shredded cheese.

To make the sauce, coat a small pot with cooking spray, and saute the minced garlic. Add the tomato sauce, spices, and broth, and bring to a boil. Simmer for 15-20 minutes and then remove from heat.

Coat an 11″x7″ or a 13″x9″ baking dish with cooking spray. Fill each tortilla with 1/6 of zucchini- bean mixture, and place seam side down in the baking dish. Reserving 1 cup of the enchilada sauce for serving, pour the remaining sauce over the enchiladas. Top with remaining shredded cheese. Bake at 400F for 20 minutes.

Serve with remaining enchilada sauce and additional chopped scallions.

Pasta, Swiss Chard, and Goat Cheese

I know, another goat cheese recipe, but it was on sale this week and I couldn’t help myself. This dish was based on a recipe from Real Simple, but I simply couldn’t discard the Swiss chard stems as the original recipe suggested. I also wanted to use whole wheat pasta, and then I decided to add some Parmesan cheese as well. Next thing I knew, this became a different dish entirely.

I think Swiss chard is one of my favorite greens, and complements pasta well because it has just a little more bite than spinach. Unfortunately, the goat cheese got lost in the shuffle in this dish. I could taste the cheese, but missed the fluffy texture. Next time I would skip the Parmesan, and add the goat cheese as a garnish only. This is a great recipe if you’ve got a lot of Swiss chard from your CSA!

1 T olive oil
1 large bunch Swiss chard (12-15 large leaves)
2 c. dry whole wheat pasta, boiled and drained with cooking water reserved
2 oz. goat cheese
2 T Parmesan cheese

Heat olive oil in a large frying pan. Wash Swiss chard and separate leaves from stems. Chop the stems into 1″ pieces, and saute in olive oil for 10 minutes, or until softened. Tear the leaves into pieces, add them to the pan, and cook for 5 minutes, or until leaves are tender. Add 2 T reserved pasta water, cooked pasta, and goat cheese to the pan and stir to mix. Remove from heat and garnish with Parmesan.

Potatoes, Green Beans, and Egg Plate

This isn’t a real recipe, but I’ve eaten so many variations of this dish over the last couple of months that I just had to share it. It’s a perfectly simple weeknight dinner. This is how it goes for one person, but feel free to multiply as needed.

First, start with a potato. I’ve used both white and sweet, and either of them work well in this dish. Chop the potato, and steam the pieces either in the microwave or on the stove top. Then, heat about 1 teaspoon of olive oil in a frying pan, and saute the partially cooked potatoes for 10-15 minutes, until lightly browned.

Add about 1 cup of cooked green beans to the pan. You can use fresh or frozen, and you can cook them in the microwave or on the stove top. Stir the beans and potatoes together until combined. Gather them into a pile in the center of the pan.

Now, crack an egg into the center. Cover the pan, and cook for 5 minutes. Lift the cover, add shredded cheese, replace the cover, and cook for 1-2 additional minutes until the egg is set.

Serve!