Tag Archives: zucchini

Spice of Life Vegetarian Sandwiches

How do you know that your sandwich totally rocks?  Why, of course, by sitting down at the lunch table at work, pulling out a sandwich that is technically a left over from dinner the night before, and coworkers’ jaws dropping with jealousy.  Fortunately, I work with a healthy bunch who all love a good meal.  Lunch discussions are more about current events, political ideology, local foods, and our profession in general, than anything found in People magazine or at TMZ.  Personally, this suits me well.

Back to the sandwich.  This little ditty is a breeze to make.  Simply combine the marinade ingredients and sliced veggies in a zip-lock bag and leave it on the counter.  Take a break from that amazing challenging task (tee-hee) while the marinade does its magic.  Finally, do a quick cook in the pan, assemble, and devour.  This is not the “oh my goodness, this IS spicy” kind of spicy like the grilled vegetable sandwich recipe, but rather the sweet on the front of the tongue followed by a delightful slow burn in the back of the mouth kind of spicy.

Spice of Life Vegetarian Sandwiches

makes 4 sandwiches

Ingredients:

  • 1/4 tsp each: salt, thyme, cinnamon, allspice, cayenne pepper, Chinese 5 spice powder, ground black pepper
  • 1 teaspoon red wine vinegar
  • 1 teaspoon olive oil
  • 2 zucchini, sliced into 1/4 inch rounds
  • 1/2 medium red onion, cut into 1/4-inch-thick slices
  • 1 large red bell pepper, cut into 1/4-inch-thick slices
  • Cooking spray
  • 1 teaspoon light mayonnaise
  • 8  slices  French bread
  • Mozzarella or Jack cheese slices
  • basil leaves

Directions:

  • Combine spices, vinegar and oil in a large zip-top plastic bag and mix together. Add zucchini, onion, bell pepper,seal and shake well to coat. Let stand 30 minutes, or refrigerate overnight.
  • Heat a skillet over medium high heat.  Coat with cooking spray.  Dump the contents of the bag into the pan and cook until the vegetables are tender, about 5 minutes.
  • Preheat broiler.
  • Divide sauteed vegetables among 4 french bread slices.  Top each with a slice of cheese.  Broil until cheese softens, about 1 minute.  Add remaining bread slices to the baking sheet and broil for 1 more minute or until the cheese melts and the bread browns, then lightly spread with mayonnaise.  Top cheese with basil leaves and toasted bread.

Notes:

  • Feel free to be pretty flexible with the veggies in here.  Any kind of squash or some eggplant would be perfect.
  • I totally like to snack on left overs.  These veggies are best in sandwiches and just don’t work well with casual “let me nibble on a few bites of zucchini” snacking style.
  • There are just enough juices to soak into the bread, providing some extra love.
  • If you clicked over to the grilled vegetable sandwich, you’ll notice how much the palm trees in the back yard have grown over the years.  There are 3 palms, with one of the three being a trio itself.  When we bought them about 5 years ago, they all fit in the back of our SUV.  Believe it or not!

Linguini with Sausage and Zucchini

“Pasta with.”  About twice a month we have what I’ve come to call “Pasta with” for dinner.  Sometimes it is spaghetti with cheap canned sauce.  Sometimes it is tortellini with pesto.  In the summer, it’s often bow tie pasta with fresh tomatoes, a bit of olive oil, and torn basil.  Winter begs for pasta with Sunday Gravy.  In order to accommodate the preferences in the household, the pasta is drained in the colander and the “with” is in a skillet or bowl nearby.  Everyone gets as much pasta and much topping as desired.

But then, I was watching a bit of Lidia on the local public TV station. Lidia doesn’t seem to do pasta with, but does pasta in.  Long story short, I’ve been playing with ingredients, proportions and timing for a few months now and have finally found the perfect weeknight dish.  One, it is really tasty.  Two, the timing is, dare I say, perfect.  Put the water on the stove, get the skillet heating, prep the veggies and sausage, start cooking the pasta at the same time as the other ingredients, and both finish at the exact same time.  Bon Appetit.

Ingredients:

  • 1 lb linguine
  • 2 hot Italian sausages, casings removed,
  • 1/2 lb medium shrimp, shells and veins removed
  • 1 medium zucchini, quartered lengthwise and cut into 1/2 in pieces
  • 2 Roma tomatoes, seeded and diced
  • 2 garlic cloves, finely diced
  • 2 TBS Parmesan cheese, grated

Directions:

  1. Set pot of water and pan on medium – high heat while ingredients are being prepped.
  2. When water is boiling, set pasta in water.
  3. Add sausage to pan, and cook for 3 minutes, stirring to prevent burning.  Add tomatoes, and stir for 1 minute.  Add zucchini, and let set for 2 minutes.  Add 3 ladles of pasta water to the pan, followed by the garlic.  Let cook another 2 minutes.  Add shrimp and stir the mixture gently.
  4. Drain pasta in a colander.  The shrimp should be a bit translucent in the middle, but go ahead and add the pasta to the pan.   Using tongs, gently mix the sausage and vegetables into the pasta.  The pasta will absorb the liquid in the pan.
  5. Plate and top with a bit of Parmesan if desired.

Notes:

  • This recipe / technique has been tried and tried again at home.  Finally I came upon the correct timings, ingredients, and flavors. Enjoy!
  • Yes, this was tried with wine, but I found that the wine and sausage were just not a lovely pair.
  • Adding the tomatoes at the start was a stroke of perfect luck!  They add into the flavor, aroma, and color of the dish in the most beautiful way.
  • Mmmmmm, finely diced garlic in pasta broth.  Heaven!

Squash love cycle

Every year, I look forward to the start of the new local crops. You know, its mid spring, you’re ready to move from veggies best consumed in soups and casseroles, and really wanting everything fresh and new. The fields have been planted, you can see the harvest slowly maturing, and you’re READY for those fresh veggies in all of their pure simplicity. Here is my version of the squash love cycle:

Phase 1: Gentle Longing

It is close to zucchini season, you see some in the grocery store and figure they must be from somewhere nearby, they are a little dinged up, but you still fork over nearly 2 bucks a pound for them.

Phase 2: The Crush

Those perfect little zucchini and yellow crook neck squash show up at the farm stands. Yes! You simply slice them, toss them on the grill with the rest of your dinner, a little olive oil and kosher salt and you’re in heaven. This is great!

Phase 3: Committed Relationship

Squash shows up as a simple healthy side with many meals. You love the comfortable simplicity of the affair. If you ever need a little variety, something as simple as a little shaved parmesan on top does the trick. Zucchini is generally perfect just as is.

Phase 4: The Friends

Friends and neighbors are all overflowing with summer squash and kindly share with you. How thoughtful. But, really, some days you think there may be too many friends in this relationships. Grilled veggie sandwiches are a good option here.

Phase 5: Ready for a Little Spice

Plain squash is now just so, well, plain. Its time to add a little variety without compromising the integrity of the squash itself. Knowing that everything is better fried, you make fritters. Yum!

Phase 6: The Slow Decline

The squash is still shared, and you hate to just toss it out. Now it becomes a small player in lasagna, casseroles, and the occasional stir fry. You really need to add some extra flavor because the squash is just too boring to go it solo.

Phase 7: The End

The season is finally over, and when you see it in the store, you remind yourself that it was probably shipped from miles and miles away, and since you just cannot be a part of that industrial movement, you bravely pass it by. (This rule doesn’t apply to Swiss chocolate though, for obvious reasons.)