Zucchini Onion And Tomato Salad With Saffron And Cinnamon Food

HEIRLOOM TOMATO & ZUCCHINI SALAD

Steps:

• In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.

ZUCCHINI WITH ONION AND TOMATO

Steps:

• Cut the zucchini in bite size pieces.
• Chop the onion.
• Dice the tomato.
• Heat the olive oil in a heavy skillet.
• Saute the zucchini and onion until tender and lightly browned, about 20 minutes.
• Add the rest of the ingredients and cook until the juices thicken a little, about 5 or 10 minutes.
• Serve with grated parmesan cheese.

VEGAN ZUCCHINI SALAD

Steps:

• Heat olive oil in a skillet over medium heat and cook onion and garlic until softened, about 4 minutes. Add zucchini, saffron, cumin, turmeric, salt, and pepper. Cook and stir until zucchini are softened but still firm to the bite, about 8 minutes. Remove from heat and allow to cool.
• Drizzle zucchini mixture with lemon juice and season with salt and pepper. Sprinkle with mint. Serve chilled or at room temperature.

ZUCCHINI, TOMATO, AND ONION CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Arrange the zucchini slices, tomato slices, and onion slices in alternating layers in the prepared baking dish. Melt the butter in a saucepan over medium-low heat; stir the vinegar, garlic salt, basil, and mustard into the melted butter. Pour the butter mixture over the vegetables; sprinkle the Parmesan cheese over the dish.
• Bake in the preheated oven until thoroughly heated, about 30 minutes.

ZUCCHINI TOMATO SALAD

Steps:

• In a nonstick skillet, saute the green pepper, zucchini, onion and garlic in oil for 3-4 minutes or until crisp-tender. Add the tomatoes, salt and pepper. Reduce heat to low; cover and cook until heated through. Sprinkle with parsley.

TOMATO AND ZUCCHINI SALAD

Steps:

• In a medium mixing bowl combine tomato, zucchini, green onions, basil, and Italian salad dressing. Toss lightly to mix.
• Line 4 salad plates with lettuce. Divide tomato mixture among plates. Sprinkle each serving with some of the cheese. Makes 4 servings.

SKILLET ZUCCHINI AND TOMATOES

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until just tender. Add the garlic and cook, stirring, for 2 minutes longer.
• Add the sliced zucchini, the broth or tomato juice, sugar, bay leaf, salt, and pepper. Cover and simmer for 10 minutes, stirring occasionally.
• When the zucchini is tender, add the tomato wedges. Cover and cook for another 2 to 3 minutes, or until hot.
• Remove bay leaf and transfer the vegetables to a serving bowl.

TOMATO, ONION AND ZUCCHINI SALAD

Steps:

• Place alternating slices of tomatoes, zucchini and onion on serving platter. Sprinkle with herbs. Whisk together oil and vinegar and pour over salad. Season with salt and pepper. Cover and refrigerate at least 2 and up to 4 hours.

OSSO BUCO WITH SAFFRON RISOTTO FENNEL, RED ONION AND ORANGE SALAD

Steps:

• Pre-heat oven to 325 degrees. Using a small, thick-bottomed rondeau, heat the olive oil and butter over medium high. Season the veal shanks thoroughly with salt and pepper. Coat the veal shanks with flour, shake to remove any excess, and brown well. Remove veal shanks from rondeau.
• Make the sachet:
• Add the vegetables and the sachet to the pan. Stir to coat and place the veal shanks on top. Add the wine, tomato sauce and stock, adjust the seasoning, and bring the mixture to a boil. Cover and cook the veal shanks in the oven for 1 1/2 hours, or until the meat is very tender.
• Make the risotto:
• In a large sauce pot over medium heat, sweat the onion, shallots and garlic in the olive oil.
• When vegetables are soft, add the rice and saffron, and salt and pepper to taste. Stir and continue cooking to toast the rice. When the rice is slightly browned, add the wine, stirring constantly.
• In a separate sauce pot, bring the chicken stock to a boil. Add the hot stock to the rice in three batches, stirring constantly until the liquid is fully absorbed.
• Continue the osso buco: Remove the shanks from the rondeau and reduce the jus to your taste.
• Make the tomato fondu:
• Warm olive oil in a stainless sauce pot over medium heat. Add the onions and simmer for 5-10 minutes until the onions are soft. Season with salt and pepper. Add the chopped garlic and simmer for 1-2 minutes, carefully cooking but not browning the garlic (the oil should stew the vegetables). Add the tomatoes, and continue cooking another 10 minutes, or until the liquid is reduced and slightly thickened.
• Make the gremolata: Combine and reserve.
• Make the salad: Peel an orange down to the flesh. Using a knife, separate each segment from the surrounding membrane and remove. Place segments in a bowl. Squeeze orange halves over bowl to release any remaining juice.
• Using a sturdy Japanese mandolin, shave the fennel, white bulb down at an angle. Place fennel in a mixing bowl, and then shave the onion. Add onion to bowl, and toss. Add the juice of 1/2 lemon, the juice from the orange, salt and pepper to taste, and the olive oil. Toss again. Add the orange segments and chives, tossing once more, and serve.
• Fold the butter and cheese into the risotto, reserve over low heat.
• Pour jus over the shanks, top with gremolata, and serve with saffron risotto.

ZUCCHINI, ONION AND TOMATO SALAD WITH SAFFRON AND CINNAMON

Steps:

• Heat oil in large nonstick skillet over medium heat. Add zucchini, onions, garlic, cinnamon stick and saffron. Cover; cook until zucchini is tender and onions are almost tender, stirring occasionally, about 8 minutes. Remove from heat. Stir in tomatoes, parsley and mint. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) Mix in lemon juice. Season with salt and pepper and serve.