To remove excess moisture, toss larger/older zucchini with 1 tsp salt, let drain 15 min, then pat dry.
For deeper flavor, toss the chopped zucchini and mushrooms with olive oil, and roast in a baking pan at 400°F (200°C) for 15 to 20 minutes, until lightly browned.
Add the olive oil and lemon juice mixing to coat the salad.
Preheat the oven to 400 °F (200 °C). Break 1 large egg in a bowl and whisk a bit. Add ricotta cheese,1 large egg, half of the Parmesan cheese, fresh basil leaves, dried chives, dried thyme, salt and black pepper, and stir everything until combined and smooth.
Drizzle a 9×13" casserole dish with 1 tablespoon extra virgin olive oil. Spread the zucchini, cherry tomatoes and cremini mushrooms. Pour the ricotta sauce over the vegetables and toss them around to evenly coat them.
Lightly cover with aluminum foil and take it into the preheated oven at 400 °F (200 °C) for 25 minutes. Remove the aluminum foil and sprinkle with 1/2 cup shredded mozzarella and the remaining Parmesan cheese. Take it back into the oven for 10 more minutes to finish baking and melt the cheese. Let it rest for 10 minutes before serving.
Credits to: likehotketo.com https://likehotketo.com/zucchini-tomato-mushroom-casserole
1. In a pot, bring 4 cups of water to a boil. Add the mini pearl tapioca (don’t add it before the water is at a full boil!). Stir and bring it to boil again. Simmer for 20 minutes, or until the tapioca is completely transparent, which means they’re fully cooked. If after 20 minutes, the tapioca balls still have a white center, turn off the heat, cover, and let the tapioca sit in the hot water for another 10 minutes.
2. When the tapioca is cooked through, drain, rinse in cold water to cool, then soak in a bowl of cold water and set aside.
3. Meanwhile, peel the mango, trimming to remove the center pit. Set aside a large handful of nice chunks for topping. The rest will be blended.
4. In a blender, add the coconut milk, condensed milk, vanilla extract, and mango. Blend until smooth, and transfer to a large bowl. At this stage, if you like your dessert cold, chill the mango mixture for at least an hour before adding the tapioca.
5. When you’re ready to serve, drain the cooked tapioca, and add to the mango mixture. Scoop into individual bowls and top with mango chunks.
Credits to: thewoksoflife.com https://thewoksoflife.com/mango-sago/
Grilled Fish
1. Do your prep. Peel and slice the garlic cloves. Cut the lemon in half, set one half aside, and slice the other half into thin slivers. Preheat a grill over medium heat.
2.Pat the fish dry on both sides with paper towels. Using a sharp knife, make 3 or 4 diagonal slits on each side, in between the head and tail. Stuff each slit with the sliced garlic and lemon and stuff more garlic and lemon slices into the cavity
3. Sprinkle each side of the fish generously with herbs de provence, salt, and black pepper, and rub the seasonings into the fish. Toss some seasonings into the cavity. Rub the fish on all sides with Canola oil.
4. Place the fish down in the grill. Let it cook, covered, for about 8 minutes, depending on the thickness of the dish. Wiggle a spatula under the fish to release it from the grill grates (try not to tear the skin too much) and, perhaps with the aid of an additional spatula, turn the fish over. Let the fish cook on the second side, covered, until it is cooked through. Test for doneness by making an incision with a pairing knife; the flesh should be flaky and opaque.
5. Remove the fish onto a platter. Decorate with lemon wedges and something green, like chives or parsley. Drizzle a small amount of extra virgin olive oil on top of the fish. Serve immediately.
Credits to: nyfjournal.com http://www.nyfjournal.com/2016/05/whole-fish/
Tomato Pasta with Shrimp
1. Cook pasta as per package instruction. Drain and toss in a dash of olive oil. Keep aside. While draining reserve 1.5 cups of pasta cooking water.
2. Heat 1 tablespoon of oil in a heavy cast-iron skillet. Add drained shrimp. Season it with salt and pepper.
3. Cook shrimp undisturbed for 2 minutes on each side. Remove from the skillet and keep aside.
4. To the same pan heat the remaining oil. Add cherry tomatoes. Toss in medium-high heat.
5. Once the tomatoes are half cooked and small blisters appear on them, smash few tomatoes with the back of a spatula.
6. Add minced garlic, oregano, chilli flakes. Saute for a minute to get rid of the raw smell of garlic.
7. Add 1 cup of reserved pasta cooking water. Scrap the bottom of the pan. Let it cook for 1-2 minutes, until it has a slightly thick sauce-like consistency.
8. Add cooked shrimp, cooked pasta, and chopped basil.
Credit to: theflavoursofkitchen https://theflavoursofkitchen.com/cherry-tomato-pasta-with-shrimp/
