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| CLEAN FOOD Say �So Long� to Summer The following recipes are ones that my friends and I enjoyed over the summer. They are all original and open to variation, not to mention easy to make. I suggest you enjoy them in this our last moment of harvest. Fried zucchini My dad always likes to let his squash get really large. Unfortunately, the flavor is muddled, but the size is impressive. Since the flavor is minimal, the best way to cook it is to fry it. There are many ways to do this, I prefer the least healthy. First take the Zucchini and wash it. Then slice it in quarter-inch or thinner slices. Beat two eggs in a bowl until blended. In another bowl, pour some Italian flavored bread crumbs. Heat up a fry daddy (a deep skillet also works) with vegetable oil. Dip the Zucchini slices into the beaten egg, then coat them in the bread crumbs. Gently lower them into the heated oil. One way to test if the oil is ready is to sprinkle some of the bread crumbs into it, if they sizzle, it�s ready. The Zucchini slices should only take a couple minutes a side (they do need to be flipped). When the sides are a nice deep golden brown (not burnt) lift them out with a spatula, and place them on top of paper towels on a plate. Serve them with the following sauce recipe. Spicy Tomato sauce In a two quart sauce pan, saut� a lot of minced garlic in some olive oil. Add a little diced onion, and some fresh basil, sliced. Sometimes, we throw in a minced jalapeno. After a few minutes, add a can of tomato sauce, and one can of diced hot tomatoes. Add some dried oregano, a pinch of sage, a little crushed red pepper, a lot of course black pepper, and some salt. Let it simmer for a few minutes, then let it cool a bit--It�s ready. Chicken with parsley In a large skillet, saut� alot of garlic in some olive oil. Add about one-fourth a cup of fresh minced parsley, course black pepper, salt, and about three or four large chicken breasts diced. Saut� till the chicken is cooked. In the meantime, cook some linguine, then drain and rinse. Toss the chicken with the linguine and serve with romano and parmesan cheese. Shrimp scampi and linguine al burro Start a pot of water boiling for the linguini. Once the linguini is cooked, drain and rinse. In a large skillet, melt two sticks of butter and then clarify the butter. Add six or seven peeled, smashed cloves of garlic. Take a one and one/half pounds of uncooked, peeled shrimp and cook in the butter for a few minutes till the shrimp are completely opaque. Remove the shrimp and serve in some of the butter. Toss the linguini in the leftover butter with some real parmesan cheese. Salt and pepper to taste. |
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