Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.
Ingredients:
2-3 small zucchini, ends removed
¼ bunch basil
Extra virgin olive oil
Juice of 1 lemon
Sea salt and fresh ground pepper
Method:
1. Slice the zucchini into thin strips, about 1/8 inch thick. (A mandolin makes this easier, but you can also use a vegetable peeler.)
2. Stack the basil leaves, and cut them thinly crosswise.
3. Layer the squash slices into a shallow dish. Sprinkle each layer with salt, pepper, basil, lemon juice and olive oil. Let sit for at least 10 minutes and serve.
Variations: Try grating the zucchini instead, or use other herbs, like mint, cilantro, or chervil with the basil.
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Roasted Italian Zucchini with Crispy Parmesan & Parsley
Tender roasted Italian zucchini gets a golden, garlicky Parmesan crust and a bright finish of parsley and lemon.
Ingredients:
3–4 medium Italian zucchini
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup finely grated Parmesan
â…“ cup panko breadcrumbs
1 small garlic clove, finely grated or minced
1 teaspoon finely grated lemon zest
2 tablespoons chopped Italian parsley, plus more for serving
Lemon wedges, for serving
Directions:
1. Preheat the oven to 425°. Line a large baking sheet with parchment paper.
2. Halve the zucchini lengthwise, then cut each half into 3- to 4-inch pieces. Toss with olive oil and season with salt and pepper. Arrange cut-side up on the prepared baking sheet and roast for about 15 minutes, until beginning to soften and brown.
3. Meanwhile, combine the Parmesan, panko, garlic, lemon zest and parsley in a small bowl.
4. Remove the zucchini from the oven and generously sprinkle the cut sides with the Parmesan mixture, pressing lightly so it adheres. Return to the oven and roast for another 8 to 10 minutes, until the zucchini is tender and the topping is crisp and golden. For extra crunch, pop it under the broiler for a minute or two at the end. Finish with fresh parsley and a squeeze of lemon just before serving.
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Summer Squash Ribbons with Lemon & Mint
This adaptation from a beloved Alice Waters recipe is seasoned with just the right amount of fragrant basil and zesty lemon.
Ingredients:
2-3 summer squash, such as Crookneck or Patty Pan
¼ bunch basil
2 tablespoons fresh mint, chopped
Extra virgin olive oil
Juice of 1 lemon
Sea salt and fresh ground pepper
Method:
1. Slice the summer squash into thin strips, about 1/8 inch thick. (A mandolin makes this easier, but you can also use a vegetable peeler.)
2. Stack the basil leaves, and cut them thinly crosswise.
3. Layer the squash slices into a shallow dish. Sprinkle each layer with salt, pepper, basil, mint, lemon juice and olive oil. Let sit for at least 10 minutes and serve.
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Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
Ingredients:
2 medium zucchini, cut diagonally into ½-inch thick slices
3 cloves garlic, minced
¼ cup unsalted butter, melted
Juice of 1 lemon
2 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together butter, garlic, parsley and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture.
2. Heat a grill to medium-high. Add zucchini in a single layer and grill until lightly charred on both sides and just beginning to soften, about 2 minutes per side. Serve immediately, garnished with additional parsley and salt and pepper, if desired.
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Preserved Meyer Lemons
Toss these preserved beauties with roasted fingerling potatoes, or whisk the pulp into a salad dressing or a Bloody Mary.
Ingredients:
6 Meyer lemons
â…“ cup kosher salt
â…” cup fresh lemon juice
Method:
1. Scrub lemons and dry well. Quarter lemons lengthwise.
2. Toss the lemon wedges with the salt in a bowl and transfer to a sterile 4-cup glass jar. Use a wooden spoon to press the lemons to fit. Add lemon juice and any remaining salt that might be left in the bowl. Seal jar tightly and shake to combine. Let stand at room temperature for 3 days, shaking jar each day. Transfer to the refrigerator for 3 weeks or until rinds are soft. Rinse before using.
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Meyer Lemon Bars
Finish off your Easter feast with these bright bars!
Ingredients:
For the crust:
1 cup butter, softened
½ cup powdered sugar
¼ teaspoon kosher salt
2 cups all-purpose flour
For the filling:
5 eggs
1½ cups sugar
¾ cup Meyer lemon juice (from about 4-5 lemons)
2 tablespoons Meyer lemon zest (from about 4-5 lemons)
Pinch kosher salt
½ teaspoon baking powder
¼ cup all-purpose flour
Method:
1. Liberally grease a 9×13 inch baking pan with a little bit of the softened butter. Preheat the oven to 350°.
2. To prepare the crust: In a large mixing bowl or stand mixer, mix the softened butter, powdered sugar and kosher salt on high until well combined. Add the flour and mix on low speed until the dough begins to just stick together and clump up. Press the dough mixture evenly into the bottom of the prepared baking pan with your hands. Bake for 20-25 minutes, or until just starting to brown.
3. Meanwhile, make the topping: In the same mixing bowl, mix together the 5 eggs, sugar, lemon juice, lemon zest, a pinch of kosher salt and baking powder on medium-high speed until well combined and pale in color. Add the flour and mix until smooth.
4. After the crust has baked, remove from the oven and turn the temperature down to 325°. After the crust has cooled in the pan slightly, pour the topping in and bake for 15-20 minutes, or until set. Remove from the oven and allow to cool in the pan for at least 20 minutes. Cut into squares and top with powdered sugar, berries, lemon zest, and/or mint leaves, if desired.
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Whipped Garden Herb Crème Fraîche with Grilled Bread
This simple spread makes an effortless summer appetizer: serve it with slices of grilled fig and walnut sourdough, then top with juicy tomatoes, a drizzle of olive oil, and flaky sea salt.
Ingredients:
1 cup Bellsong crème fraîche
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh thyme leaves
1 small garlic clove, finely grated
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 tablespoons extra virgin olive oil, plus more for serving
Sea salt and freshly ground black pepper
New Day Baking Fig & Walnut Sourdough, sliced
Optional for serving: sliced tomatoes, fresh basil leaves, flaky sea salt
Method:
1. In a medium bowl, combine the crème fraîche, basil, oregano, thyme, garlic, lemon zest, lemon juice, and olive oil. Stir until smooth and well blended. Season to taste with salt and pepper.
2. Brush slices of fig and walnut sourdough lightly with olive oil and grill over medium heat until lightly charred and crisp on both sides, about 1–2 minutes per side.
3. Spread the whipped herbed crème fraîche generously over the warm grilled bread. Top with sliced tomatoes and basil, if desired, then finish with a drizzle of olive oil and a sprinkle of flaky sea salt. Serve immediately.
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Preserved Lemon Vinaigrette
Fantastic drizzled over salad greens or this week’s rainbow Swiss chard.
Ingredients:
Lemon rind of one preserved lemon
2 cloves garlic, grated
â…“ cup lemon juice
1 tablespoon honey
¼ cup white balsamic vinegar
1 cup high-quality extra-virgin olive oil
Fresh ground pepper
Method:
1. Remove one preserved lemon from the jar and rinse it under the cold water tap. Pat dry with a paper towel.
2. Place the lemon on a cutting board and cut it into quarters. With a teaspoon scrape the flesh from each section of the lemon. (Return the scraped flesh to the jar of lemons for future use.) Cut the lemon rind into smaller pieces and place in the blender/processor.
3. Add the grated garlic, lemon juice, honey and the white balsamic vinegar. Process for 1 minute. Drizzle the oil into the processor and blend the mixture for another 1-2 minutes, until smooth and creamy.
4. Taste and season with a pinch of pepper. Transfer the vinaigrette to a glass jar or bottle with a lid and refrigerate until needed
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Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with roasted vegetables, or even served as part of a charcuterie board.
Ingredients:
2 lemons
2-3 fennel bulbs
1 shallot
2-3 tablespoons Champagne vinegar
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
- Using a box grater or rasp, zest both lemons, then reserve the zest and fruit.
- Peel and finely dice the shallot. Place shallot in a small bowl with the lemon zest, juice of 1 lemon, Champagne vinegar, salt, and freshly ground black pepper. Mix well and let sit for a few minutes to macerate. Whisk in the extra-virgin olive oil. Taste for salt and acid and adjust as needed.
- Trim the fronds and dark green stalks from the fennel bulb. Cut the bulb in half lengthwise and then into a fine dice. Toss with salt to taste and stir into the lemon-shallot mixture. Remove all the remaining peel from the remaining lemon and cut the segments from their membranes. Cut segments into a medium dice and gently stir them into the relish. Let relish sit for 5 minutes before serving.
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Lemon-Herb Mayonnaise
In addition to a sandwich spread, this zingy mayo is also fantastic on grilled corn (trust us!).
Ingredients:
1 garlic clove, finely grated
1 cup mayonnaise
½ cup finely-chopped mixed tender herbs, such as basil, chives, parsley and thyme
Zest and juice of 1 lemon
Sea salt and fresh ground pepper
Method:
1. Stir garlic, mayonnaise, herbs, lemon zest, and lemon juice in a small bowl to combine; season with salt and pepper. Cover and chill until ready to use.
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