Fried Zucchini Slice with Yogurt – The New Book of Middle Eastern Food pg.86 by Claudia Roden
For this Arab and Turkish way of serving zucchini, the vegetables may be deep fried, grilled, or broiled.
1 lb Zucchini, cut into slices lengthwise
Olive or vegetable oil
1 ½ cups plain whole-milk or thick strained greek-style Yogurt
Deep-fry the zucchini in hot oil till lightly browned, turning the slices over once, then drain on paper towels and sprinkle
lightly with salt. Alternatively, brush the slices with oil and grill or broil them. Serve hot or cold with yogurt spread over each slice.
Variations: The yogurt may be flavored with crushed garlic, mint, or dill.
Salad with Beets, Walnuts and Goat Cheese – from The Kitchen Garden
This is my favorite way to eat beets. The combination of the bitter greens, the sweet beets, the roasty nuts, the creamy cheese, and the sharp dressing is one of the most sublime flavor combinations ever contrived.
Leafy greens such as lettuce, arugula, escarole, frisee, spinach, or radicchio
1 bunch small beets
Small handful walnuts or pecans
4 oz fresh goat cheese
Shavings of sweet onion or shallot, scallion or chives
For the Dressing:
1 tsp Dijon mustard
1 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
Salt & pepper
1/4 cup olive oil
Wash and dry the greens and add to your favorite salad bowl. Trim and wash the beets and steam until tender. (Peeling is not necessary, but if desired, they slip right off after cooking.) Toast the walnuts either in the toaster oven or in a dry frying pan and set aside. Be careful not to scorch them. Decorate the salad with pats of the goat cheese, onions and slices of beet.
Meanwhile, prepare the dressing by whisking together the mustard, vinegars, and the salt and pepper. Drizzle in the oil as you continue whisking and the dressing should emulsify into creamy brown substance. Just before serving add the toasted nuts, and toss with the dressing.