Shaved Squash Salad With Tomatoes Zucchini Blossoms Ricotta And Thyme Oil Recipes

REFRESHING SUMMER SQUASH SALAD

Refreshing Summer Squash Salad image

Great dinner for the summer.

Provided by TJ Lombard

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

2 yellow squash, shaved into thin strips
1 zucchini, shaved into thin strips
1 teaspoon salt
2 tablespoons chopped fresh mint
1 tablespoon olive oil
2 teaspoons fresh lemon juice
½ teaspoon grated lemon zest
½ teaspoon freshly ground black pepper
3 slices prosciutto, chopped
¼ cup crumbled feta cheese

Steps:

Toss yellow squash and zucchini with salt in a large bowl.
Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Toss to coat.
Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.
Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 6.5 g, Cholesterol 17.8 mg, Fat 9.1 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 901.8 mg, Sugar 1.3 g

SQUASH BLOSSOMS STUFFED WITH RICOTTA

Squash Blossoms Stuffed With Ricotta image

Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-Reggiano, and mint, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a green salad, a satisfying main.

Provided by Andrea Albin

Categories Tomato Quick & Easy Dinner Parmesan Ricotta Mint Summer Deep-Fry Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 (first course) or 2 (main course) servings

Number Of Ingredients 18

Ingredients

For tomato sauce:
1 garlic clove, minced
1/4 teaspoon hot red pepper flakes
2 tablespoons olive oil
1 1/2 pound plum tomatoes, finely chopped
1/2 cup water
1/2 teaspoon sugar
For squash blossoms:
1 cup whole-milk ricotta (preferably fresh)
1 large egg yolk
1/4 cup finely chopped mint
2/3 cup grated Parmigiano-Reggiano, divided
12 to 16 large zucchini squash blossoms
1/2 cup plus 1 tablespoon all-purpose flour
3/4 cup chilled seltzer or club soda
About 3 cups vegetable oil for frying
Special Equipment
A deep-fat thermometer

Steps:

Make tomato sauce:
Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
Prepare squash blossoms:
Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.

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