Ravioli with Zucchini and Walnuts

This ravioli dish is elegant and superbly flavored, really, the picture bellow doesn't do it any justice. You sure will impress company with this dish. Serve as a side dish accompanied with warm French bread and a tossed salad.

Adapted from Better Homes & Gardens

What You'll Need:

1 9-oz pkg. regrigerated whole wheat or plain ravioli
1/2 cup walnuts, coarsely choppe
2 Tbsp olive oil
2 medium zucchini, halved lengthwise and sliced
6 green onions, diagonally sliced 1/4 inch thick
1/2 cup milk
1 cup finely shredded or grated parmesan cheese
Salt and pepper to taste

What To Do:

1. In large saucepan cook refrigerated ravioli according to package directions; drain and set aside.
2. In a large skillet, cook nuts in hot oil over medium heat for 2-3 min until fragrant; remove with slotted spoon. Add zucchini and green onions. Cook and stir for 2-3 min or until crisp tender.
3. Stir in drained pasta, nuts, milk, and 3/4 cup parmesan cheese. Cook and toss for 1 min. Season to taste with salt and pepper.
4. Transfer pasta to serving bowl. Sprinkle with remaining cheese.

Enjoy!

Ravioli with Zucchini and Walnuts

Zucchini Stuffed with Ground Beef

Yummy, easy, and healthy way to cook zucchinis. This dish is great as a summer barbecue side dish or for an elegant dinner.

What You'll Need:

3 medium zucchinis halfed lenghtwise
1 pound ground beef
4 Tbsp olive oil
1 can diced tomatoes, drained
3/4 cup fresh parsley, finely chopped
1 medium onion, finely chopped
3 cloves garlic, minced or crushed
1 tsp cayenne pepper
1 tsp cumin
1 tsp smoked paprika
1 tsp ground saffron (optional)
Salt and pepper to taste
1 cup cheddar or parmesean shredded cheese or any other cheese of your liking

What To Do:

1. Sprinkle zucchini halves with salt and pepper. Heat 2 Tbsp oil in a large skillet, sautee the zucchini halves for 3-4 min on each side over medium heat. Drain on paper towel and set aside.
2. Add the remaining oil to the skillet, sautee onions and garlic until golden, stir in ground beef, parsley, and all the spices. Cook for 5-6 min or until meat is brown.
3. Add diced tomatoes and let simmer for 10 min.
4. Preheat oven to 350 degrees.
5. Place zucchini in a baking pan and fill or spread them with the ground beef mixture (about 2 Tbsps of mixture on each half)
6. Top with cheese and bake for 20 min or until zucchini is tender.
7. Serve warm or cold.

Enjoy!

Zucchini Stuffed with Ground Beef

Cabbage Salad

This particular recipe is delicious, served as an appetizer to accompany other salads and dips.

What You'll Need:

1 cabbage
1 tbsp olive oil
2 garlic cloves, minced or crushed
1 tsp smoked paprika
1 tsp cumin
Salt and pepper to taste
Juice of 1 lemon
5-7 green olives, for garnishing
Fresh parsley finely chopped, for garnishing

What To Do:

1. Cut the cabbage and put in boiling water for 20 min.
2. Drain and set aside.
3. Heat oil in a heavy bottom skiller over medium heat. Add the cabbage and mash it with a fork or potatoes masher (3-5 min).
4. Stir in the seasonings and half the parsley, combining thoroughly and mashing for another 15-20 min, until you get a smooth mixture.
5. Stir in the lemon juice and garnish with the remaining parsley and couple greens olives.

Enjoy!

Cabbage Salad

Cauliflower with Roasted Zucchini (Zaalouk Style)

Sometimes, you see a head of cauliflower in your fridge, and you have no idea what to make with it. How about trying this recipe? Even those who don't love cauliflower will like it. This dish is best served as an appetizer with bread.

What You'll Need:

1 head cauliflower, about 2 pounds
2 medium zucchinis, coarsely diced
3 tbsp olive oil
Salt and pepper to taste
2 tsp cumin
Juice of 1 lemon
2 Tbsp fresh cilantro finely chopped, for garnishing

What To Do:

1. Preheat oven to 400 degrees.
2. Put the zucchini in an ovenproof dish, coat with oil and generously season with salt and pepper. Bake for about 20 min.
3. Meanwhile, pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Cut the florets into small pieces (about 1 1/2 inch) and steam them for about 15 min or until tender. (If you don't have a steamer, you can boil them instead). Stir the cauliflower well a few times while it's steaming so that it cooks evenly.
4. Mash the cauliflower with a fork , combining them with oil in the dish, or whiz them to a puree in a blender.
5. Stir in the roasted zucchini, toss in the cumin, salt and pepper to taste.
6. Refresh with lemon juice and garnish with cilantro.
Serve warm.

Enjoy!

Cauliflower with Roasted Zucchini (Zaalouk Style)

Zaalouk (Eggplant Salad)

Zaalouk is a delicious, spicy, and healthy Moroccan appetizer. I often serve it as a salad or as a side dish with bread or chips. Methods of cooking the Zaalouk differs from region to region in Morocco. The eggplants (the main ingredient) can be either roasted, boiled, steamed, or sauteed. Most people cook this dish with tomatoes and onions. I personally make my Zaalouk with sauteed eggplants and instead of fresh tomatoes I use tomato paste. Very simple, easy, and delish. I promise!!


What You Need:

1 big eggplant
3 tbsp olive oil
3 garlic cloves, chopped
1/2 cup chopped cilantro
2 tbsp tomato paste
1 tsp cumin
1 tsp cayenne pepper
1 tsp smoked paprika
2 tbsp lemon juice
Black pepper and salt to taste

What To Do:

1. Half peel the eggplant (Peel off alternate strips of skin down the length of the eggplant) and cut it into cubes.
2. Heat the oil in a heavy bottom skillet, add the eggplant and the garlic. Season with salt and pepper to taste. Cook over medium heat for 2 to 3 minutes, stirring frequently, until it begins to color. Add the cumin, paprika, cayenne pepper, and the tomato paste, stirring for 1 to 2 minutes until fragrant.
3. When the eggplants are tender, break up the big chunks with a potatoe masher or simply a fork.
4. Cook gently over low heat for 6-10 minutes.
5. Refresh with the lemon juice. Serve warm or cold, with the cilantro scattered over.

Enjoy!

Zaalouk (Eggplant Salad)

Couscous Salad

Light and summery, this couscous salad can be served with almost any dish.

What You Need:

1 cups uncooked couscous
1 cucumber, diced
1 tomato, diced
1/2 cup rinsed and drained canned black beans
1 tbsp fresh chopped fresh cilantro
2 tbsp minced or diced red onion
1 tbsp balsamic or white Vinegar
2 tbsp fresh lemon juice
2 tbsp olive oil
1 tbsp ground cumin
salt and pepper to taste

What To Do:

1. Cook couscous according to package.
2. In a large bowl, whisk together the olive oil, lemon juice, vinegar and cumin. Add red onions, cucumber, tomato, cilantro, and beans and toss to coat.
3. Fluff the couscous well with a fork, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Enjoy!

Couscous Salad