What we need:
- 2 tablespoons extra-virgin olive oil
- 2 zucchini (3/4 pound), chopped
- 2 garlic cloves, minced
- 1/2 small onion, hopped
- Salt and freshly ground pepper
- 1/2 cup packed basil leaves
- 1 teaspoon fresh lemon juice
Zucchuni Dip
Alfredo Sauce with Zucchini and Ricotta
Alfredo sauces often contain up to one cup of cream per serving. They usually also contain an equal amount of grated Parmesan. In this one we will use skim ricotta and grated, sauteed vegetables for more flavor.
- 2 teaspoons olive oil
- 1/4 cup dry sherry
- 1 cup sliced onion
- 1 1/2 cups grated zucchini
- 4 cloves garlic, minced
- 1/2 cup nonfat milk
- 2 tablespoons grated Parmesan cheese
- 1 1/2 cups part-skim ricotta cheese
Tomato Sauce with Fresh Basil
The taste of the sauce is very rich and it is cooked for only 30 minutes. The secret is in the presoaking of the dried herbs-the herbs in this recipe are steeped in room-temperature wine in order to release the flavors without lengthy cooking time. This sauce can easily be doubled or tripled and freezes well.
- 2 tablespoons chopped fresh basil
- 1 tablespoon dried oregano
- 1/2 cup dry sherry
- 1 teaspoon olive oil
- 1/2 cup white wine
- 1 small onion, finely chopped
- 2 large red bell peppers, seeded and chopped
- 2 cups chopped mushrooms
- 4 large, very ripe tomatoes, coarsely chopped
- 3 large cloves garlic, minced
- 1/4 cup tomato paste
Hummus
What we need:
- 1 cup of garbanzo flour
- 4 tablespoons of lemon juice
- 4 tablespoons of sesame paste
- 3/4 teaspoon of salt (it’s up to the cook)
- 2 tablespoons of olive oil
- 1 1/2 cup of cold water
- 1 garlic clove
- pine nuts and parsley
Mushroom Cheese Spread
What we need:
- 2 packages (8 ounce each) cream
cheese - 1/2 pound (about 2 cups) shredded
Cheddar cheese - 1 clove crushed garlic
- 1 1/2 teaspoons brown mustard
- 1/4 teaspoon salt
- 1 can mushroom, drained and chopped
- 1/4 cup chopped onion
- 2 tablespoons pimento (optional)