Recipes for the week of September 4 - 10, 2023

Lemon Zucchini Pasta

A light and bright pasta to celebrate summer harvests!⁠ This is from @playswellwithbutter. Google  PWWB Lemon Zucchini Pasta for more detailed directions.

INGREDIENTS: 

  • 8 oz spaghetti noodles

  • 3 zucchini

  • 1/4 cup extra virgen olive oil

  • 6 cloves garlic⁠

  • 1 tsp crushed red pepper flakes⁠

  • 1 C sliced basil leaves⁠

  • ½ C grated parmesan⁠

  • 2 lemons, juiced⁠

  • Salt and pepper ⁠

DIRECTIONS:

  1. Boil water. Meanwhile  chop the garlic & basil, grate the parmesan, juice the lemons, & prepare the zucchini. Thinly slice zucchini into strands and season with salt. Place in colander.

  2. Cook spaghetti, preserve pasta water, drain noodles over zucchini (do not rinse). 

  3. In skillet, heat oil til shimmering, then add garlic and pepper flakes - cook for 30 seconds.

  4. Add noodles to skillet, add lemon juice, basil, parmesan, salt and pepper to taste.

  5. Place on plates and add parmesan and herbs as desired.

Potato Flautas

Check out these delicious potato flautas (or potato tacos) made by @ellenmariebennett on IG.

INGREDIENTS (for 4-6 servings):

  • 1 lb of J.R.’s potatoes

  • 1/2 stick butter

  • 1/2 cup sour cream

  • 1/2 cup Mexican crema

  • Kosher salt

  • 8 ounces Oaxaca cheese, freshly grated

  • 8 small corn tortillas

  • vegetable oil, for frying

  • kewpie mayo, for serving

  • salsa verde, for serving

  • 1 small red radish, thinly sliced, for serving

  • 1/2 cup cabbage, thinly sliced, for garnish

  • fresh cilantro, for garnish

DIRECTIONS:

  1. Chop potatoes and boil over high heat until fork tender (10-15 minutes). Drain and set aside.

  2. In a large bowl, mix cooked potatoes, butter, sour cream, crema, and kosher salt to taste. Smash the potatoes until smooth. Add Oaxaca cheese and stir until evenly combined.

  3. Heat a large skillet over high, and warm up tortillas (about 2 minutes on the first side, 1 minute on the other).

  4. Spoon the mashed potato mixture into the tortillas. Fold the tortillas in half, closing the potato mixture in (or roll for flauta shape).

  5. Heat oil in a large pot, to 350º F. Carefully fry tortillas about 15 minutes, until deep golden brown and crispy. Remove and place on a paper towel-lined plate. Immediately season with some kosher salt.

  6. Top the flautas with kewpie mayo, salsa verde, radish slices, cabbage, and cilantro. Enjoy immediately!

Jim Tinsky