Valley Breeze

The Valley Breeze & Observer 08-08-2019

The Valley Breeze Newspapers serving the Northern Rhode Island towns of Cumberland, Lincoln, Woonsocket, Smithfield, North Smithfield, Pawtucket, North Providence, Scituate, Foster, and Glocester

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4 AT HOME AUGUST 7-13, 2019 | VALLEY BREEZE & OBSERVER LIVING EDITION Nothing beats produce fresh from the garden LINCOLN – Zucchini, one of the most popular summer squash variet- ies, can be used in dishes both savory and sweet. It's best when about six to eight inches in length, though many can attest to the fact that they will grow much larger. But the seeds would become large and too tough to eat. Over the years I have shared two of my personal favorite zucchini reci- pes: one is for a delicious zucchini bread with raisins, nuts and a dash of cinnamon while the other is a stuffed zucchini boat filled with ground beef, onion, peppers, celery, garlic, some herbs, marinara-style tomato sauce and melted cheese on top. My friend Lisa gave me a cook- book many years back called "The New Zucchini Cookbook," by Nancy C. Ralston and Marynor Jordan. According to this book, the best way to cook zucchini is to steam whole, cut in half, diced or cubed or cut into rounds. I think that covers every pos- sibility. It went on to say there are many methods of cooking summer squash- es: steaming, blanching, boiling, simmering, sautéing, deep-fat frying, baking, microwaving and stir frying. I have tried all of those ways but oddly enough it did not mention my favorite method of preparing squash – diced, grilled in foil with roughly cut onions, a drizzle of olive oil or butter and some Italian seasoning or parsley. Sometimes we add mush- rooms. Growing zucchini is an exciting process as my grandsons Elvis and Levi have been learning this summer. They planted a vegetable garden (with a lot of help from their mom The Recipe Box RHONDA HANSON Zucchini Basil Tart The New Zucchini Cookbook Ingredients: Salt for sprinkling on tomatoes & zuc- chini 1 medium zucchini, thinly sliced about 1/4-inch 1 lb. tomatoes, sliced 1 cup firmly packed basil leaves (and a few extra for garnishing later) 1/2 cup plus 2 tbsp. part-skim milk ricotta cheese 2 large eggs 1/4 lb. part-skim mozzarella cheese, coarsely grated 1/2 cup grated Parmesan cheese 1 unbaked 9-inch pie shell Oil for brushing the tomatoes Directions: • Preheat oven to 350 degrees. Drain salted zucchini and tomato slices on paper towels. • Puree basil in a food processor with ricotta cheese and eggs. Add moz- zarella and Parmesan cheese. Blend until just combined. • Line a 9-inch pie shell with zucchini slices. Spoon basil mixture over the zucchini. Arrange all tomato slices on top. • Brush with oil. • Bake 40-50 minutes. Let stand 15 minutes before serving. Garnish with basil. Enjoy! Brothers LEVI, 5, left, and ELVIS HANSON, 9, of Lincoln, are ready to share the Zucchini Basil Tart, made with summer squash from the garden. See PRODUCE, Page 7 Dining Guide WWW.ASIAGRILLE.COM LINCOLN MALL PLAZA 401-334-3200 Open Daily at 11 a.m. Karaoke Thursdays Beat The Heat! DINE-IN OR TAKE-OUT 103 Putnam Pike, Johnston (401) 353-0444 EmmilysRestaurant.net TAKE-OUT AVAILABLE Hours: Mon. & Tues. 6 a.m.-3 p.m.; Wed. & Thurs. 6 a.m.-9 p.m. Friday 6 a.m.-10 p.m.; Saturday 6 a.m.-9 p.m.; Sunday 6 a.m.-3 p.m. 2 for $ 25 Thursdays & Fridays $ 5 OFF $ 50 YOUR ENTIRE FOOD BILL Dinner Only. Excludes alcohol. Cannot be combined with any other offer. Not valid on holidays. Book Your Private Event With Us! TWO FULL ENTRÉES & ONE APPETIZER TO SHARE = $ 25 Sirloin Steak • Chicken Parmigiana Calamari • Fish & Chips and more! Live Music . . . Great Food & Drinks Wednesdays 6-9 p.m. on the Patio 131 Mendon Road, Cumberland Angelospalacepizza.com For more information call: 401.728.3340 CALL TO PRE-PURCHASE 401-728-3340

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