Parmesan Potatoes
Yields about 8 servings
6 medium sized new potatoes
1/2 cup grated parmesan cheese
1/4 cup flour
1 teaspoon pepper
4 tablespoons of butter
- Preheat oven to 350 degrees
Cut each potato into 1/3" pieces.
Put parmesan cheese, flour, salt and pepper into a paper bag.
Place the spuds into the bag, hold at the top and shake.
- put the butter into a 9"x13" pan; place pan in the heated oven until butter melts.
Remove pan from the oven and add the coated potatoes.
Bake for 20 minutes.
Use a spatula to turn the potatoes over, then bake another 20 minutes.
Serve them hot.
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Zucchini and Tomato Salad
(4 Servings)
2 sm., firm zucchini (ea. about 5oz.)
1t. salt
2c. diced (3/4in.) tomatoes
2/3c. diced (1/2in.) buffalo/cow mozz.
1/2c. (loosely packed) fresh cilantro (or basil) leaves
2T. fresh lemon juice
1/4c. extra-virgin olive oil
1/2t. freshly-ground black pepper
"For this recipe, I salt long, thin strips of zucchini and serve them
raw. The salt flavors the zucchini and draws out the moisture, giving
it a deliciously crunchy texture. Sometimes I serve the zucchini on
its own with just a dash of olive oil, but it's also wonderful with
this tomato, mozzarella, and cilantro salad, which can be served on
its own."
(Both the zucchini and the tomato salad can be prepared up to 2 hours
ahead of serving; if done any further ahead, they both tend to get
mushy.)
Using a vegetable peeler, cut down the length of each zucchini to
remove long, thin strips. Stop when you reach the seeds in the
center, pivot the zucchini, and repeat on the other 3 sides. Discard
the seedy centers and put the zucchini strips in a nonreactive bowl.
Sprinkle with 1/2t. of the salt, mix well, and set aside until serving
time.
In another bowl, mix together the tomatoes, mozzarella, cilantro,
lemon juice, oil, the remaining 1/2t. salt, and the pepper.
At serving time, arrange the zucchini strips on four plates to create
a border around the edge. Spoon some of the tomato salad into the
center of each plate and serve immediately. |
