Serves: 2

3/4 cup orzo, freshly cooked, rinsed and drained
2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil

• preparation

Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread

Serves: 4

8 cups torn leaf lettuce
2 green onions, sliced
2 tbsp drained capers
Dressing:
2 tbsp vegetable oil
1 tsp grated lemon rind
1 tbsp lemon juice
1 tbsp liquid honey
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1/4 tsp each salt and pepper

3 oz (85 g) thinly sliced smoked salmon

• preparation

Dressing: In bowl, whisk together oil, lemon rind and juice, honey, mustard, vinegar, salt and pepper. Mince half of the smoked salmon; add to dressing.

In salad bowl, toss together lettuce, onions and dressing until coated. Divide among plates.

Cut remaining salmon into strips; curl into rosettes and arrange on salad. Sprinkle capers over top.

Serves: 4

Lemony Yogurt
• ¾ cup whole-milk Greek yogurt
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. sugar
• Kosher salt
Fritters
• 1 cup red lentils (masoor dal)
• 2 small zucchinis
• ½ medium onion, thinly sliced
• 1¾ tsp. kosher salt, divided, plus more
• ½ tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper
• ¼ tsp. ground turmeric
• 1 cup parsley leaves with tender stems
• 1 Tbsp. finely grated lemon zest
• 1 cup vegetable oil

• preparation

Lemony Yogurt
• Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt and whisk again to combine.
• Yogurt can be made 1 day ahead. Cover and chill.
Fritters• Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12. Soaking the lentils for this long will make them super-plump and tender, which in turn makes them a lot easier to blend.
• Meanwhile, trim ends of zucchini and cut crosswise into 2-inch long pieces. And slice into ¼-inch thick matchsticks.
• Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt to colander and toss to combine.
• Let zucchini and onion sit until about 1 Tbsp. liquid has released and the vegetables look wilted and soft, 30 minutes to 1 hour). Gently pat dry with paper towels to remove any excess moisture. The less moisture in the veggies, the more crispy your fritters will be.
• Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a coarse purée forms.
• Transfer to a medium bowl and add zucchini and onion mixture, parsley, and lemon zest. Toss well to combine.
• Heat oil in a 10-inch cast-iron skillet over medium-high.
• Working in batches, carefully drop 2 to 3 ( 1/4 cup-size batter) into the oil. then flatten to a pancake with the back of a large metal spoon dipped into the hot oil to prevent sticking.
• Fry fritter until deep golden brown on one side, about 3 minutes. Turn with a slotted spatula and fry until deep golden brown on the second side, about 3 minutes more.
• Transfer fritters to a wire rack set in a paper towel-lined baking sheet to drain. Season immediately with salt.
• Repeat with remaining batter (you should have 8–10 fritters).
• Transfer fritters to a platter. Serve hot with lemony yogurt alongside.

Serves: 8

1/3 cup diced peeled eggplant
2 cups chopped onions
1 1/2 cups diced mushrooms
1 1/2 cups diced zucchini
1 cup diced red peppers
to taste salt and pepper
1 teaspoon olive oil
1 cup feta cheese or chèvre
1/2 cup chopped fresh basil
1 batch bread dough for calzones
1 egg white

• preparation

Preheat oven to 425 degrees. Combine in a large bowl, diced peeled eggplant, chopped onion, diced mushrooms, diced zucchini, diced red pepper, salt and pepper. Toss together with olive oil.
Bake at 425 degree F. on baking sheet for 45 minutes stirring every 15 minutes or till soft. Spoon back in bowl.
Mix in crumbled feta cheese or chèvre, and chopped fresh basil. Roll out bread dough to a thickness of about 1/4 inch. Cut into 7-inch circles. Spoon 1/2 cup of the vegetable mixture over circles.
Brush edges of dough with egg white. Fold dough into turnovers. Seal and brush with egg white.
Bake till golden. Mixture can also be used for pizza or for pasta.

Serves: 4

1 cup chicken or vegetable broth
12 Sun-dried tomatoes, (not in oil)
1 pound linguine
5 tablespoons olive oil
8 cloves garlic, minced
8 ounces shiitake, stemmed, sliced
1 medium zucchini, chopped
12 Broccoli rabbi florets
1/2 cup chopped fresh basil
to taste salt and pepper
1 cup freshly grated Parmesan cheese

• preparation

Heat broth in a small saucepan. Remove from heat. Add tomatoes. Let stand until soft. Drain reserving broth. Slice tomatoes into thin strips.
Heat oil in a heavy large skillet over high heat. Add minced garlic; sauté until golden, about 1 minute. Add reserved broth, sun-dried tomatoes strips, mushrooms, zucchini, broccoli rabe florets and basil. Simmer until vegetables are tender, about 3 minutes. Cook linguine in a large pot of boiling salted water until tender but still firm. Drain linguine; return to pot. Add vegetables and toss to combine. Season with salt and pepper to taste.
Transfer pasta mixture to bowl; sprinkle with Parmesan cheese.

Serves: 3

10 - 12 oz. (400-450 g) fresh Asian-style noodles OR fettuccine-style noodles
1 cup small cooked shrimp, thawed and drained if frozen
1 zucchini, grated with a wide grater or peeled into thin strips with a vegetable peeler
1 tomato, cut into small pieces
1 red or green chili, de-seeded and thinly sliced
1 red and 1 green bell pepper, de-seeded and cut into strips
3 spring (green) onions, sliced
1 cup fresh coriander/cilantro, lightly chopped
1/2 cup fresh basil, lightly chopped
1/3 cup dry roasted peanuts or cashews, unsalted, and left whole or lightly chopped
SALAD DRESSING:
1/3 cup lime juice (about 2 limes, juiced)
4 Tbsp. fish sauce (available at Asian/Chinese stores)
2 Tbsp. soy sauce
2-3 tsp. sugar (adjust to taste)
1-3 tsp. chili sauce OR 1/4 to 1/2 tsp. cayenne pepper OR crushed chili (adjust to taste)
2 cloves garlic, minced

• preparation

Prepare noodles according to the directions on the package. Rinse noodles with cold water, drain, and set aside.
Prepare salad dressing by mixing all dressing ingredients together in a cup or small bowl until sugar dissolves. Taste-test for sour/sweetness, adding more sugar as desired. Note that the taste of the dressing will be milder when distributed among the noodles.
Prepare the vegetables and shrimp, and place them in a very large salad or mixing bowl. Add the herbs and nuts. Stir the dressing once more and pour over, tossing well to mix.
Now add the noodles and toss again Once well-tossed, taste-test the noodles, adding more fish sauce if not salty or tasty enough.
You can serve this salad immediately, or cover and place in the refrigerator until ready to eat (this salad will keep for up to 3 days, and makes great workday lunches!).
Garnish with a few extra sprigs of the fresh herbs, plus some chopped peanuts. For extra spicy, Thai chili sauce can be served on the side, either store-bought or my own.

Serves: 4

3 tablespoons olive oil
4 slices good quality white bread, with no crust, cut into 1/4-inch cubes
salt and freshly ground pepper
4 whole brook trouts
1/2 cup all-purpose
4 tablespoons olive oil
4 tablespoons butter
2 lemons, segmented and finely diced
4 tablespoons fresh lemon juice
2 tablespoons capers
1/3 cup fresh flat leaf parsley, finely chopped

Zucchini Tian:
3 small zucchini, thinly sliced
3 tomatoes, thinly sliced
1/4 cup olive oil
6 cloves garlic, thinly sliced
1/4 cup finely chopped chervil
salt and freshly ground pepper

• preparation

Heat 2 tablespoons of oil in a small saute pan over medium high heat, saute the cubes of bread until golden brown on all sides, remove to a plate.
Season each trout on both sides with salt and pepper to taste. Season the flour with salt and pepper to taste. Dredge each trout lightly on the skin side.
Heat the olive oil in a large saute pan over medium high heat until just smoking. Place each trout in the oil and cook until golden brown. Turn the fish over and reduce heat to medium and continue cooking until cooked. Remove trouts to a plate.
Add butter to pan and cook until browned. Add lemon segments and juice. Remove pan from heat and stir in capers and parsley. Plate fish and top with sauce and reserved croutons.

Tian:

Preheat oven to 400 degrees F.
Brush an 8-inch baking dish with olive oil and arrange the vegetables in the dish, alternating rows of zucchini and tomatoes.
Drizzle each row with olive oil, season with salt and pepper and sprinkle with the sliced garlic.
Bake for 30 to 40 minutes or until potatoes are tender. Remove from oven and sprinkle with chervil and salt and pepper.
Serve hot or at room temperature.

Serves: 8

2 1/2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1/2 teaspoon red pepper flakes
1 pound ground turkey
1 (28-ounce) can diced tomatoes
3 tablespoons chopped fresh oregano
2 teaspoons salt
2 medium zucchini
1 cup part-skim ricotta cheese
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese (2 ounces)

• preparation

Slice the zucchini lengthwise into thin strips (about 1/8 inch thick). Make sure you salt the zucchini slices generously and then let them “sweat” for about 30 minutes. Zucchinis are made up of a lot of water! You can then run two fingers on either side of the slices, squeezing all the way down over a bowl or the sink, releasing even more water. Pat the slices dry using a clean towel to do this. Make sure the zucchini slices are dry.
Preheat the oven to 375°F.

In a large straight-sided skillet set over medium heat, heat 2 tablespoons of the oil. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes. Add the tomatoes and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the oregano and salt. Let cool.

Put 5 or 6 prepared zucchini slices, overlapping slightly, in the bottom of an 8 x 8-inch baking dish. Top with 1 cup of the sauce. Dot with 1/4 cup of the ricotta. Repeat the layers twice, alternating the direction of the zucchini. Top with the remaining zucchini and brush the top with the remaining 1/4 teaspoon oil. Dot with the remaining 1/4 cup ricotta and season with the black pepper. Top with the Parmesan cheese.

Bake for 50 minutes, until the lasagna is bubbling and the top is brown. Let stand for 10 minutes before serving.

Serves: 8

2 lbs. tomatoes, preferably fleshy plum tomatoes (rather than a juicy heritage breed)
A good olive oil
A pinch of sugar
A pinch of saffron (optional)
4 medium-sized red bell peppers
3 large onions, peeled and roughly diced
3 medium-sized eggplants, peeled and roughly diced
2 cloves of garlic, peeled
Sprigs of rosemary and thyme, tied together into a bouquet garni, plus 1 tsp. of thyme leaves
A handful of basil leaves (optional)
3 medium-sized zucchini
1-3 Tbsp. red-wine vinegar, according to taste
A dozen pitted black Kalamata olives (optional)
Salt and pepper
Basil leaves

• preparation

1. Prepare tomatoes. Heat oven to 225 degrees. Drop the tomatoes into a pot of boiling water, and, if necessary, weigh them down with a heavy slotted spoon, to keep them from floating. After 2–3 minutes, test by pulling off a bit of skin with a paring knife. If it comes off easily, pull tomatoes out, one by one, and drop them into the ice bath. After a minute or two, retrieve them and peel off the skin.

2. Place a sieve over an empty bowl. Cut the peeled tomatoes into quarters, then scoop out the seeds with a spoon and place them into the sieve. Set aside.
3. Line a sheet pan with parchment paper. Brush the paper with olive oil and season it lightly with salt and sugar. Place tomatoes on the paper cut-side down and brush them, too, with the oil. Cook for about 40 minutes, until they are cooked but still firm. Cool and set aside.
4. While tomatoes roast, stir the tomato pulp and seeds in the sieve vigorously with a spatula or wooden spoon, to extract the maximum possible liquid. You should have between ½ cup and 1 cup. Pour the liquid into a saucepan, place over low heat, and simmer, gently, until the volume is reduced by half. Set aside.
5. If you are using saffron, hydrate in water and set aside.
6. Prepare peppers. Raise the oven temperature to 425 and insert a medium-sized tray. When hot, remove the tray and splash with olive oil, then add peppers and, with a pair of tongs, roll them in the oil to cover. Return the tray to the oven. Check after ten minutes. If the peppers have begun to brown, flip them with the tongs. Check after another 10 minutes and repeat, until peppers are nearly black on all sides. Remove the tray from the oven and, if needed, wrap peppers in a piece of aluminum foil (the trapped steam helps loosen the skin). When peppers are cool enough to touch, peel off the skin with a paring knife. Remove the stems and seeds and cut peppers into quarters.
7. Prepare onion. Heat a sauté pan over a low flame. Season onion with salt and pepper. Increase the heat to medium-high and add 1-2 Tbsp. olive oil to the pan. Add onion and cook, tossing occasionally until soft but not browned. Drain in a colander to remove excess oil and set onion aside.
8. Prepare eggplant. Wipe out the sauté pan and place over a low flame. Season eggplant with salt and pepper. Increase the heat and add a little less than 1 Tbsp. of olive oil to the pan. Add eggplant—don’t move or shake until it begins to color slightly. Flip eggplant with a spatula and cook until tender. Drain in a colander and set aside.
9. Begin assembly. Place a medium pot on a low burner. Chop tomatoes into bite-size pieces and add to the pot, then add 2 Tbsp. of tomato water. Chop peppers into bite-size pieces, then add to pot and stir. Add onion, then eggplant. If the mixture seems dry, add more tomato water. Add garlic and bouquet garni. Add saffron, if using. Cover. Check after 5 minutes to insure that the mixture is not boiling. Stir gently. After another 5 minutes, remove lid, stir, and simmer.
10. Prepare zucchini. Cut zucchini into bite-size pieces and toss in a bowl with 1 Tbsp. olive oil, a few twists of black pepper, and reserved thyme leaves. (Do not salt: salt will liquify zucchini and prevent them from crisping up.) Heat a sauté pan over a high flame and add zucchini. Toss occasionally, until zucchini show color but are still crisp: that is, bright green with bite. Remove from the pan and drain in a colander, then salt to taste.
11. Finish assembly. Taste for seasoning and for moisture, and add more salt and pepper and tomato water as needed. Add vinegar, then mix in zucchini and let cook until heated through. Add olives if you’re using them . Remove bouquet garni and garlic. Dress with torn basil leaves. Serve with roasted chicken, French fries, toast, nothing at all, or just about anything.

Serves: 4

4 small zucchinis
2 scallions, chopped
2 sun dried tomatoes, chopped
1/4 cup toasted pine nuts, chopped
1/4 cup crumbled feta
pinch of red pepper flakes (optional)

basil & parsley vinaigrette: (this will make extra)
1 cup flat leaf parsley
1 cup basil
1/4 cup olive oil
2 tablespoon wine vinegar
juice of 1/2 small lemon (about 2 tablespoons)
2 garlic cloves, crushed
1 teaspoon honey or agave
salt & pepper to taste

• preparation

Put dressing ingredients into a food processer and blend until ingredients are combined, but not pureed. Taste and adjust seasonings. Set aside.

Using a mandoline slicer, shave un-peeled zucchinis into thin coins.

Toss zucchini, scallions and a quarter to a half cup of the vinaigrette together– . Adjust seasonings if necessary.

Arrange on a platter and top with sun dried tomatoes, pine nuts, feta and a pinch of red pepper flakes.

Cover leftover dressing and store it at room temperature.

Serves: 5

1 1/2 pounds zucchini, shredded, salted and squeezed
2 teaspoons kosher salt
1/4 cup minced onion
1/3 cup grated Parmesan cheese
2 teaspoons fresh thyme or 1 teaspoon dried
Freshly ground black pepper to taste
1/3 cup all-purpose flour
2 eggs, beaten
2 tablespoons canola oil
sour cream (optional)

• preparation

1. Put shredded zucchini in a mixing bowl with remaining ingredients except oil and sour cream.
2. Put oil in a nonstick skillet over medium heat.
3. Add 1/4 cup of zucchini mixture and form a pancake.
4. Continue adding more pancakes but don't crowd the pan.
5. Cook about 4 minutes on each side.
6. Keep pancakes warm in a low oven until all are done. 7. Serve topped with sour cream, if desired.