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Yield 4 servings
INGREDIENTS
DIRECTIONS 1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese and salt. Stir well enough to disttribute ingredients evenly. 2. Heat a small amount of oil in a skllet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls and cook for a few minutes on each side until golden. 3. Serve as is or garnish with a dollop of yogurt or sour cream. NOTE: These freeze very well so make a batch for enjoying in the fall or winter.
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Ingredients
1. Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance. 2. In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside. 3. Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.  MARA’S GLUTEN-FREE POTATO PIZZA
Serves 4 Time: 1½ hours 1¼ to 1½ lbs. yellow potatoes (3 cups boiled & chopped) 7 oz. sliced smoked scamorza* cheese ½ cup gluten-free brown rice flour ¼ cup grated Parmesan cheese 1 extra large egg, lightly beaten 1½ cups cherry tomatoes, halved 1 tablespoon of salted capers, rinsed and dried ½ teaspoon of dried oregano 12 fresh basil leaves 12 pitted and sliced Taggiasche olives Extra virgin olive oil Salt
*Scamorza cheese is a smoked white semi-soft cheese. It is possible to substitute with a good, well-drained mozzarella. Variations:
 Serves 4
1 pound dried capellini ½ cup olive oil 2 tablespoons butter 1 tablespoon minced garlic 1 tablespoon grated lemon peel ¼ cup fresh lemon juice ¼ cup chicken broth 2 teaspoon fresh chopped basil ¼ teaspoon sea salt, plus additional for finishing ⅛ teaspoon freshly ground pepper, plus additional for finishing 1 cup baby arugula ½ cup chopped fresh parsley ½ cup freshly grated Parmigiano-Reggiano cheese ½ lemon
 Serves 2
1 tablespoon good green olive oil 1 tablespoon unsalted butter 2 tablespoons fresh ginger, minced 6 to 8 ramps, stem and bulb minced, leaves separated and slice lengthwise 1 cup dry white wine 12 oz. firm mushrooms, sliced 2 cups diced tomatoes, drained 10 - 12 oz. zoodles, approximately 3 small to medium zucchini, spiralized Salt and freshly ground pepper to taste Freshly grated Parmesan cheese
 Adapted from Masseria dei Vini Serves 4 to 6
1 large cauliflower head, trimmed of leaves and rinsed 1 – 1¼ cup of heavy cream ¼ cup dry white wine 2 tablespoons of finely minced shallots 1 teaspoon ground nutmeg 1 teaspoon salt ½ teaspoon white pepper 1 – 1½ cups aged Parmesan cheese, shredded works better than grated.
 Makes 2 cups
1 -15 oz. can of cannellini beans, well rinsed and drained 4-6 tablespoons of grated Parmesan cheese 4 cups spinach leaves, washed and dried ½ cup parsley, shredded 1 small clove garlic, pressed or minced ¼ cup green olive oil ½ teaspoon salt Freshly ground black pepper ¼ cup fresh lemon juice 1 tablespoon pignoli nuts Sliced Italian bread
Variations: Mashed avocado and bacon bits together, spread on toast and top with cherry tomatoes. Spread a basil pesto on toast and top with a thick slice of ripe tomato and a tiny basil leaf. Blend cooked asparagus, ricotta and a drop of lemon juice and spread on toast. Etcetera, etcetera............. |