A lot of us have a lot of zucchini right now, along with cherry tomatoes. This recipe is from the “Flour Free Fix” section of Michael Symon’s “Fix It With Food.” Zoodles are such a thing right now, you can find them already spiralized at grocery and gourmet stores. I would prefer you make you own, you don’t know how long the store-bought versions have been sitting around getting watery and losing vitamins. Also I just saw these in a restaurant and the “zoodles” were sliced with a julienne peeler, creating more of a tagliatelle shape.
Serves four.
4 medium zucchini, or 2 lbs. zucchini zoodles
1/2 cup extra virgin olive oil
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
2 cups fresh corn kernels
2 cups halved cherry tomatoes
1/2 cup finely chopped fresh dill
1/2 cup crumbled feta cheese
Use a vegetable spiralizer or julienne peeler to cut the zucchini into long noodles.
Set large skillet over low heat. Add olive oil, followed by garlic and pinch of salt. Cook until fragrant, about one minute. Increase heat to medium, add zucchini noodles and corn, and season with salt and pepper. Cook, stirring to combine, until zucchini begins to soften, about three minutes.
Add tomatoes and continue cooking until vegetables are very tender, about three minutes more. Remove from heat, top with the dill and feta, and serve.
Green Pork Chili
This next recipe is from Bobby Flay’s “Bobby at Home.” Let’s face it, fall is coming and soon we will be craving dishes like this for football season. He suggests making this the day before serving.
Serves four to six.
1 large red onion
1 lb. tomatillos, husked, scrubbed, and halved
3 jalapeños, seeded and halved
5 garlic cloves, smashed
5 Tbsp. canola oil
1/2 cup fresh chopped cilantro leaves, plus more for garnish
Juice of 1 lime
3 lbs. boneless pork shoulder, cut into one-inch cubes
4 cups chicken stock
Salt and pepper
Crème fraiche (optional)
Pickled red onions
Lime wedges
Preheat oven to 400.
In a large bowl toss onion, tomatillos, jalapeños, and garlic with two tablespoons oil; spread on baking sheet. Roast until soft and slightly charred, 25 to 30 minutes, stirring twice during roasting. Transfer vegetables to a food processor. Add cilantro and lime and puree until smooth.
Reduce oven temperature to 325.
While vegetables are in the oven, heat the remaining canola oil in a large Dutch oven over high heat until it starts to shimmer. Working in batches, add the pork and cook until well browned. Remove with a slotted spoon and transfer to a bowl. Drain the oil from the pot and return the pork to the pot.
Add the stock and tomatillo puree to the pork and stir to combine. Cover the pot, transfer to the oven, and cook until the pork is fork tender, about an hour and a half.
Ladle into bowls and serve topped with crème fraiche, cilantro, and pickled onions, with the lime wedges on the side.