08-12-09
Linguine with Squash and Goat Cheese
Makes 2 Servings
Ingredients:
1/2 lb linguine
1 tbsp + 2 tbsp olive oil
1/2 large yellow squash
1 garlic clove, thinly sliced
1/4 cup toasted sliced almonds
1/2 cup crumbled goat cheese
Juice of 1/2 a lemon
Directions:
Boil linguine. Meanwhile, heat 1 tbsp olive oil in a large pan. Cut squash into long, thin strips; saute 2 minutes. Add garlic; saute 30 seconds. RESERVE 1/2 CUP OF COOKING LIQUID, drain pasta. Toss linguine, squash and 2 tbsp olive oil. Add a splash (or more) of reserved pasta water for extra moisture. Top with nuts, cheese and lemon juice.
08-12-09
Zucchini and Orange-Zest Muffins
Makes 12 Muffins
Ingredients:
1/2 c softened butter
1 c sugar
Zest of 1 orange
2 eggs
1 tsp vanilla
1 c grated zucchini
1/2 c small-dice drained canned pineapple
1 1/2 c flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp coarse salt
Directions:
Preheat oven to 375 degrees. Fit a 12-cup muffin tin with paper liners. With a whisk or a fork, cream butter, sugar, and zest until fluffy. Set aside. Whisk together eggs and vanilla, and then slowly incorporate into butter mixture until well combined. Mix in zucchini and pineapple. In a separate bowl, mix flour, baking soda, baking powder, and salt, then fold into the wet ingredients. Fill muffin cups halfway. Bake for 20 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.