Carrots Zucchini And Basil Food

BASIL ZUCCHINI AND CARROTS

Steps:

• Melt butter in extra large skillet.
• Add green onions, bell pepper and carrots.
• Sauté veggies over medium heat, covered with lid, about 15 minutes or until carrots are fork tender.
• Add zucchini slices and cook about 5-10 minutes or until cooked through.
• Remove skillet from heat.
• Add basil, sea salt, and sour cream.
• Stir together.
• Heat through over very low heat for a couple of minutes or so.

ZUCCHINI AND CARROT A SCAPECE

Steps:

• Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.
• Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Using a slotted spoon, transfer the fried carrots to the dish of zucchini. Sprinkle generously with salt and pepper. Sprinkle the remaining garlic, basil, and mint leaves over. Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter. Serve with bread, fish or chicken.

GLAZED ZUCCHINI AND CARROTS

Steps:

• Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
• Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.

QUICK CARROTS WITH GARLIC & BASIL

Steps:

• Cook carrots in boiling water for for 2 -3 mins until tender but crisp or microwave if desired.
• Drain and reserve 1/2 cup of liquid.
• Combine the garlic and oil in a nonstick pan and cook over a moderate heat until fragrant (you can smell the garlic).
• Add the carrots and stirring, cook until well combined and hot, adding a little of the reserved cooking liquid if necessary.
• Remove from the heat and stir in the basil.
• Serve hot.

BASIL CARROTS

Steps:

• Slice carrots.
• Simmer, covered, in salted water until tender, about 10 to 15 minutes; drain.
• Combine remaining ingredients; toss with carrots.

CARROTS, ZUCCHINI AND BASIL

Steps:

• Cut the zucchini and carrots into very thin slices (the size of wooden matchsticks).
• Cut the scallions into thin slices, including a little of the green.
• In a medium-sized skillet, heat the oil.
• Add the carrots and begin to saute, stirring frequently.
• When they begin to soften, add the zucchini and scallions.
• (Add a tablespoon or two of water or broth, if needed).
• Since the heat should be rather high, do not add the garlic until the vegetables are almost done, or it may brown.
• Season with salt and pepper and add lemon juice to taste when the vegetables are crisp-tender.
• Sprinkle with basil and chives and serve immediately.

HERBED CARROTS AND ZUCCHINI

Steps:

• Begin by bringing water in a large pot to boil; reduce to a bubbling simmer.
• Place carrots in a steamer basket above the water, cover and steam for 3-5 minutes. You should be able to pierce the carrots with a fork but experience some resistance.
• Place the zucchini over the carrots; recover and steam an additional 3-5 minutes until you reach the desired doneness.
• Place the vegetables into a serving bowl and top with the butter, lemon juice, basil and garlic podwer. Toss until the flavors are well mixed.
• Serve immediately.

LINGUINE WITH ZUCCHINI, CARROTS, AND MIXED HERB PESTO

Steps:

• Using a mandoline cut carrots and zucchini into 1/8-inch-thick julienne strips. (Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces.)
• In a 6-quart kettle bring 5 quarts salted water to a boil. Add linguine and cook 8 minutes, or until barely tender. Add carrots and cook 1 minute. Add zucchini and cook 1 minute. Reserve 2/3 cup cooking water and drain pasta and vegetables.
• In a large bowl stir together pesto and reserved hot cooking water. Add pasta and vegetables and toss well.
• To make mixed herb pesto:
• In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 3/4 cup.

QUICK PORK RAMEN WITH CARROTS, ZUCCHINI, AND BOK CHOY

Steps:

• Place mushrooms in a medium bowl and cover with hot water. Let sit until ready to use.
• Pour 10 cups hot water into a medium pot. Season generously with salt, cover, and bring to a boil. Cook noodles according to package directions, adding bok choy during the last minute of cooking. Drain noodles and bok choy; rinse with cold water.
• Meanwhile, heat 1 Tbsp. oil in a large pot over high. Add pork, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring and breaking up meat slightly, 3 minutes. Add half of the scallions and cook, stirring occasionally, until pork is just cooked through, about 3 minutes more. Add miso and cook, stirring, until incorporated, about 30 seconds. Stir in broth, soy sauce, and 2 tsp. Sriracha.
• Drain and slice mushrooms; add to pot. Cover and bring to a low boil. Uncover pot, reduce heat to medium, and simmer 5 minutes. Taste and adjust seasonings, if necessary.
• Meanwhile, using a mandoline or the large holes on a box grater, coarsely grate carrot and zucchini until you have 1 1/2 cups each. Divide noodles, bok choy, carrot, and zucchini among bowls. Top evenly with soup, eggs, if using, basil, and remaining scallions. Serve with additional sesame oil and Sriracha for drizzling alongside.

ZUCCHINI AND CARROTS WITH GARLIC AND HERBS

Steps:

• Heat olive oil in a large skillet over moderate heat.
• Add carrots, zucchini and garlic.
• Cook, stirring occasionally, for about 5 minutes or until just barely tender.
• Season with salt and pepper.
• Stir in fresh herbs.
• Serve immediately.