Zucchini ‘Pappardelle’ with Tomatoes and Feta

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Contrary to what the name suggests, this dish does not include any pasta. Instead, thin strips of zucchini are created with a mandoline and then lightly broiled to create translucent, pasta-like sheets. Mixed with tomatoes and feta cheese, result is a healthy melange of vegetables tossed in a light citric dressing. This recipe is adapted from an old issue of Food & Wine, one of my favorite food magazines.

If you don’t own a mandoline, a vegetable peeler will work well to create the thin slices of zucchini. Once out of the oven, handle the slices with care so that they don’t tear.

Zucchini 'Pappardelle' with Tomatoes and Feta

Ingredients:

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon finely grated lemon zest
salt and pepper
4 1/2 pounds zucchini
1 clove garlic, minced
1 teaspoon chopped thyme
1/2 teaspoon chopped rosemary
1/4 teaspoon crushed red pepper
2 tomatoes, chopped
6 ounces feta cheese, cut into small dice
3/4 cup pitted kalamata olives, chopped

1. Preheat the broiler. In a bowl, mix 2 tablespoons of the olive oil with the lemon juice, mustard, honey and lemon zest and season the dressing with salt and pepper.

2. Using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick “pappardelle,” turning the zucchini and slicing on 4 sides only until the seeds in the central portion are reached.

3. In another bowl, combine the garlic with the thyme, rosemary, crushed red pepper and the remaining 1 tablespoon of olive oil. Spread the zucchini slices on a large rimmed baking sheet and brush them with the garlic and herb oil. Broil for about 3 minutes, or until the zucchini is browned on top.

4. Spread the tomatoes on another baking sheet and broil for about 1 minute, or until they are lightly browned on top.

5. Add the tomatoes, olives and feta to the zucchini and drizzle with the mustard dressing. Toss the vegetables well and transfer to plates or a platter.

Hearts of Palm Salad with Shrimp and Avocado

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I first encountered hearts of palm at Pampas Grill, a Brazilian churrascaria in the Farmers Market in Los Angeles a couple of years ago. I have no idea how I’d gone so long without coming across the vegetable, but it’s been a favorite ever since then. I used them in making what is now one of my favorite salads:

Hearts of palm salad with shrimp and avocado

Ingredients:

2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons drained capers
2 tablespoons lemon juice
1 tablespoon minced shallots
1 teaspoon Dijon mustard
2 cans hearts of palm, drained and rinsed
1 hard-boiled egg, shelled and chopped
1/2 pound cooked tiny shrimp
1 avocado, peeled and sliced
salt and pepper

1. In a bowl, whisk olive oil, vinegar, capers, lemon juice, shallots, mustard, and salt to taste. Cut hearts of palm in half lengthwise. Lay hearts of palm in dressing, turn over, and let stand for 5 minutes.

2.Lift hearts of palm from dressing and arrange on a large salad plate. Add shrimp to dressing in bowl and mix. Arrange avocado on salad. Spoon shrimp and all the dressing over the hearts of palm and avocado. Top with egg, and sprinkle with pepper to taste.