his recipe.
In a small bowl, combine the saffron and 1
n top third of oven and preheat to 400\u00b0F
Slice the carrots and zucchini about 1/4 inch thick.
Melt the butter in a frying pan over medium heat; stir in carrots and cook 2 minutes, then stir in the zucchini, garlic, rosemary, salt and pepper to taste.
Stir until zucchini is heated through, then add 1 or 2 teaspoon water and cover pan.
Cook over medium heat until carrots are barely fork tender, shaking pan and stirring occasionally.
Don't overcook; a little crunch won't hurt.
Stir in capers, if used, and serve.
Makes about 4 servings.
Heat oven to 350\u00b0.
Brown onion and mushrooms in hot margarine.
Mix broth, half and half, cornstarch and dill weed; add to pan.
Bring to a boil.
Add rice; return to a boil.
Reduce heat, cover and simmer 5 minutes.
Remove from heat.
Stir in carrot and zucchini.
Let stand 5 minutes.
Stuff fish with mixture and sprinkle with salt and paprika.
Bake fish over any remaining mixture 15 to 20 minutes.
Heat oven to 350\u00b0.
Brown onion and mushrooms in hot margarine.
Mix broth, half and half, cornstarch and dill; add to pan.
Bring to a boil.
Add rice; return to a boil.
Reduce heat, cover and simmer 5 minutes.
Remove from heat.
Stir in carrot and zucchini.
Let stand 5 minutes.
Cook carrots and zucchini in small amount of boiling, salted water for 5 minutes or until tender.
Drain well, reserving 1/4 cup cooking liquid.
Combine liquid with mayonnaise, onion, salt, pepper and horseradish.
Add to veggies, stirring well.
Spoon mixture into lightly greased pan.
Combine bread crumbs and melted butter; sprinkle over casserole.
Bake at 375\u00b0 for 15 to 20 minutes or until bubbly.
Slice carrot and zucchini into long thin strips.
Heat butter in a pan and saute the vegetables until soft being careful not to burn.
Add honey and pepper, gently heat through and serve.
In lg.
bowl mix all dry ingredients.
Stir in carrots and zucchini.
In small bowl beat eggs, add oil, add to dry mixture and stir to moisten well.
Bake in greased 9x13 pan for 55-60 minutes at 325F degrees.
tea towel.
LAMB AND ZUCCHINI TOPPING: Preheat the oven to
Sieve flour and salt in a large bowl.<
Combine the carrot, zucchini, onion, sauces, oil and ginger in a medium bowl.
To assemble the rolls, place 1 sheet of rice paper in a medium bowl of warm water until softened slightly. Lift the sheet carefully from the water and place on a cutting board. Pat dry with paper towel.
Divide the carrot mixture into 8 portions. Pace one portion in the center of the rice paper sheet. Roll to enclose the filling, folding in the sides after the first complete turn of the roll. Repeat with the remaining rice sheets and filling. Serve.
Preheat the oven to 325\u00b0F. Lightly grease an 8 1/2 x 4 1/2 loaf pan. Line bottom and sides with parchment paper.
Whisk ricotta, sugar, butter and eggs in a large bowl. Stir in zucchini, carrot and dates.
Sift flours and spices into a medium bowl. Lightly fold into ricotta mixture. Spoon into prepared pan, smoothing the top. Sprinkle with pumpkin seeds.
Bake for 55-60 mins, until a toothpick inserted into comes out clean. Cool in pan for 10 mins. Remove from pan; cool completely on a wire rack. Slice and serve with butter.
Preheat oven to 350\u00b0F. Lightly grease and line an 8x4 inch loaf pan with parchment paper.
Sift flour, allspice, cinnamon and baking soda into a mixing bowl, returning husks to bowl. Stir in sugar, carrot, zucchini, raisins and walnuts. Mix in butter and eggs until combined. Transfer to prepared pan and sprinkle with pumpkin seeds. Bake for 55-60 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Stir in carrot, zucchini, raisins and pecans.
Whisk eggs, milk and orange juice
Preheat oven to 350\u00b0F. Grease 2 - 12-cup mini muffin pans.
Whisk together eggs and sour cream until smooth. Add carrot, zucchini, lemon zest, chives and Parmesan. Distribute between prepared pans and bake for 15 mins, until puffed and golden. Let cool on a wire rack.
To serve, place frittatas in small cups of radicchio or baby lettuce leaves and arrange on a serving platter.
brown sugar, baking powder, ginger and baking soda.
In another
Heat the oil in a large saucepan on medium heat. Saute the fennel for 2-3 mins. Add the leeks and saute 2-3 mins, until the fennel is golden.
Add the white wine, stock and tomato paste and bring to a boil. Reduce heat to low; cover and simmer for 15 mins or until the fennel is tender. Add the carrot and zucchini ribbons and cook for 2 mins.
Add the cubed fish, shrimp and mussels to the pan and stir well. Cover and cook for 4-5 mins. Season with salt and freshly ground black pepper. Serve hot.
drain. Mash with butter, cream and egg yolk in a large
n medium heat. Add the carrot and zucchini and cook, stirring, for 2 mins
eat. Add half the chicken and stir-fry for 2-3