Lemony Squash Ribbons Food

SQUASH RIBBONS

Steps:

• With a vegetable peeler or metal cheese slicer, cut very thin slices down the length of each squash, making long ribbons. Place in a steamer basket; place in a saucepan over 1 in. boiling water. Cover and steam until tender, 2-3 minutes. , In a small bowl, combine the butter, onion powder, rosemary, salt, thyme and pepper. Add squash and toss to coat.

LEMONY ZUCCHINI RIBBONS

Steps:

• For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.

VEGETABLE RIBBONS WITH HORSERADISH LEMON BUTTER

Steps:

• With a vegetable peeler cut the carrot, the zucchini, and the yellow squash lengthwise into "ribbons," reserving the center cores for another use. In a glass dish microwave the vegetables, covered, at high power (100%) for 2 minutes, or until they are crisp-tender. In a small glass dish or glass cup combine the butter, the horseradish, and the lemon juice and microwave the mixture at high power (100%) for 20 seconds, or until the butter is melted. Pour the horseradish butter over the vegetables, season the vegetables with salt and pepper, and toss them well.

YELLOW SQUASH RIBBONS WITH RED ONION AND PARMESAN

Steps:

• Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash.
• Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally.
• Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.

SESAME VEGETABLE RIBBONS

Steps:

• Using a vegetable peeler, peel "ribbons" of the zucchini, squash, and carrots; that is, run the peeler along the vegetables lengthwise to make long, thin strips. Use as much of the vegetables as possible, leaving the core and seeds behind.
• Heat vegetable oil and sesame oil in a large pan.
• Add carrots and saute for a minute or two.
• Add zucchini and squash and continue to saute until they start to soften.
• Add soy sauce and continue to saute until veggies are desired tenderness.

LEMON YELLOW SQUASH

Steps:

• Steam the squash until just tender, drain.
• Toss the squash with the butter, lemon, salt and pepper.
• Serve.

LEMONY ZUCCHINI RIBBONS WITH CANNELLINI BEANS

Steps:

• Slice the zucchini lengthways with a vegetable peeler to make ribbons.
• Bring a medium saucepan of water to the boil and cook the strips for 1 minute Drain and place in a bowl.
• Grate over the zest of half the lemon and squeeze over the juice of the whole lemon.
• Add the cannellini beans with the chives and parsley and season with salt and pepper.
• Pour over the oil and mix well.
• Serve at room temperature.

LEMONY SQUASH RIBBONS

Steps:

• Cut the squash and zucchini into long thin strips using a vegetable peeler (discard the seedy centers/cores) and place in a large bowl.
• Add the oil, lemon juice, Parmesan, salt and pepper and toss gently to combine.
• Serve immediately.