VEGGIE RIBBON SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
- Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
- Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.
SQUASH RIBBONS
Steamed and well seasoned, these pretty vegetable ribbons will dress up your dinner plate. The strips of yellow summer squash and zucchini are easy to cut using a vegetable peeler or cheese slicer.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 80 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 206mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ZUCCHINI RIBBON SALAD
Provided by Alton Brown
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
- Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.
RIBBONY SHRIMP AND PASTA SCAMPI
Medium-size shrimp are the perfect size for a twirl of spaghetti shot through with ribbons of squash. Have vegetarians at the table? Omit the shrimp, double the tomatoes and serve with a spoonful of part-skim ricotta cheese on top.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente.
- While the pasta cooks, trim the top and bottom off of each squash. Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel. Stop peeling the squash when you only have the center core of seeds left. Discard the core and seeds.
- Reserve 1/4 cup of the pasta water, and then drain the pasta over the squash ribbons. Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons.
- Toss the shrimp with 1/2 teaspoon kosher salt and some pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes. Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute. Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil. Cook, tossing, until warmed through and most of the liquid has been absorbed. Add the pasta water a bit at a time, if needed, if the noodles seem dry.
- Season with additional salt and pepper. Divide among 4 bowls and top with the chives.
WINTER SQUASH ROLLS
This recipe is always a real hit! Every time I make these I get asked for the recipe. People can't believe it when I tell them that they're made from winter squash. These delicious rolls taste best fresh out of the oven.
Provided by TRACEY_MITCHELL
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
- Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.
Nutrition Facts : Calories 363.2 calories, Carbohydrate 61.2 g, Cholesterol 1.6 mg, Fat 9.6 g, Fiber 3.1 g, Protein 7.9 g, SaturatedFat 2.5 g, Sodium 399.1 mg, Sugar 9.4 g
CARROT AND SQUASH RIBBONS
Categories Vegetable Side Quick & Easy Low Cal Carrot Squash Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Trim vegetables and cut lengthwise into 116-inch-thick ribbons with a U-shaped vegetable peeler.
- Have ready a bowl of ice and cold water. Cook carrots in a large pot of boiling salted water 2 minutes. Add both squashes and cook until vegetables are crisp-tender, 1 to 2 minutes.
- Drain vegetables and transfer to ice water, then drain in a colander.
- Heat oil in a large skillet over moderate heat until hot but not smoking, then cook vegetables, tossing, until heated through. Season with salt and pepper.
LEMONY SQUASH RIBBONS
From Real Simple Magazine June 2008. This is such a refreshing and light summer salad. If you find the lemon too strong just reduce the amount to your tastes.
Provided by HokiesMom
Categories Vegetable
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 168.7, Fat 12.4, SaturatedFat 4.2, Cholesterol 16.5, Sodium 587.8, Carbohydrate 6.8, Fiber 1.9, Sugar 3.6, Protein 9.3
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SAUTéED SUMMER SQUASH RIBBONS – LEITE'S CULINARIA
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5/5 (1)Total Time 25 minsCategory SidesCalories 103 per serving
- Using a vegetable peeler, shave each squash lengthwise into ribbons. Shave off 3 ribbons from 1 side, then turn squash 90 degrees and shave off 3 more ribbons. Continue to turn and shave ribbons until you reach seeds.☞TESTER TIP: Save those squash cores for making vegetable stock.
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- Wash and dry summer squash and zucchini. Using a vegetable peeler, cut squash and zucchini into long ribbons, 1/16th inch thick, from top to bottom. Discard the first cut that is simply skin, and the seedy center.
- In a large sauté pan, heat oil over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute.
- Increase heat to medium-high and add zucchini and squash ribbons. Season with salt and pepper. Stir while cooking (tongs work well), for 3 minutes or until tender.
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- Light a grill or preheat a grill pan. In a small bowl, combine the lime zest and juice with the mint, garlic and the 1/4 cup of olive oil. Season with salt and pepper.
- Alternately thread the zucchini, yellow squash and prosciutto onto 4 pairs of 12-inch bamboo skewers. Lightly brush the vegetables and prosciutto with olive oil and season generously with salt and pepper.
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