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I used Alie's name, because I know she is like I am and loves to find new ways to cook healthy vegetables! Also both these recipes use our favorite: Pesto! I got these from Rachel Ray Magazine, Aug, 2007, also online at www.rachelraymag.com/norecipes
No-Cook Vegetable "Lasagna"
Silvana Nardone
From Every Day with Rachael Ray
August 2007
FOUR SERVINGS
Prep Time: 40 min
Ingredients
One 15-ounce container ricotta cheese
Grated peel and juice of 1 lemon
Salt
2 cups packed basil leaves, plus more for garnish
1/2 cup nuts, such as walnuts or almonds
1/2 cup finely grated Parmesan cheese
1/2 cup plus 2 tablespoons extra-virgin olive oil
One 14.5-ounce can diced tomatoes
1/2 cup drained oil-packed sun-dried tomatoes
1 teaspoon grated fresh ginger (optional)
3 zucchini or yellow squash, cut into 36 thin slices
Pepper
3 large tomatoes, cut into 24 thin slices
1. Toss the zucchini with the remaining 2 tablespoons olive oil.
2. Using a food processor, puree the ricotta, 2 tablespoons lemon juice, lemon peel and 1 teaspoon salt; scrape into a bowl and set aside.
3. Add the basil leaves, nuts, Parmesan, 1/2 cup olive oil and 1 teaspoon salt to the food processor and process until blended. Scrape the pesto into a bowl and set aside.
4. Wipe out the food processor bowl and add the canned tomatoes, the sun-dried tomatoes, 1 tablespoon lemon juice, the ginger and 1 teaspoon salt; puree and set aside.
5. To make individual servings, slightly overlap 2 or 3 zucchini slices on each of 4 dinner plates. Season lightly with salt and pepper. Top with 2 rounded tablespoons each of the reserved tomato sauce and ricotta mixture, then 1 tablespoon of pesto, 2 tomato slices and a couple of basil leaves. Repeat the layering twice, finishing with basil leaves.
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Asparagus and Parsley Pesto Risotto Bake
Silvana Nardone
From Every Day with Rachael Ray
April 2007
FOUR SERVINGS
Prep Time: 10 min
Cook Time: 40 min
Ingredients
1/4 cup extra-virgin olive oil
1 large shallot or half of a small onion, finely chopped
2 cloves garlic, finely chopped
2 cups arborio rice
Salt and pepper
One 32-ounce container (4 cups) vegetable or chicken broth
1 cup loosely packed flat-leaf parsley
1 cup grated Parmesan cheese, plus more for serving
1/4 cup pine nuts or walnuts
Grated peel of 1 lemon
1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
1. Preheat the oven to 375º. In a heavy ovenproof pot, heat 2 tablespoons olive oil over medium heat. Add the shallot and cook until translucent and softened, about 4 minutes. Add the garlic and rice; season with salt and pepper. Cook, stirring, until the rice is toasted, about 3 minutes. Stir in the broth and 1 1/4 cups water. Transfer immediately to the oven and bake for 25 minutes.
2. Meanwhile, using a food processor, finely chop the parsley, 1/2 cup Parmesan, the pine nuts and the lemon peel. Add the remaining 2 tablespoons olive oil and process until blended. Set the pesto aside.
3. Remove the risotto from the oven and stir in the asparagus and the remaining 1/2 cup Parmesan. Continue to bake until the rice is tender, about 5 minutes. Stir in the reserved pesto and serve with extra Parmesan. |
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