Zucchini Ricotta Fritters

Zucchini Ricotta Fritters
Ingredients (Yields 18-20)
2 medium zucchini, coarsely grated
3 green onions, thinly sliced
1/2 cup ricotta cheese
2 large eggs
2 teaspoons lemon zest
1/2 teaspoon salt and freshly ground pepper
3/4 cup all-purpose flour
vegetable oil, for frying
Preparation
1. In a large bowl, combine the zucchini, green onions, ricotta, eggs, lemon zest and 1/2 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.
    
2. Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away.

Note: The fritters can made in advance and kept at room temperature for up to 2 hours and re-crisped in a 325° oven prior to serving.

Green Bean Waldorf Slaw

Green Bean Waldorf Slaw
Ingredients (Serves 8-10)
1/2 a small cabbage
1 pound (3-4 cups) green beans
1 tablespoon olive oil
1/2 sweet onion, sliced
1/2 cup sauteed walnuts
3 tablespoons cider vinegar
1/3 cup mayonnaise
1/3 cup fat free sour cream
2-3 tablespoons sugar, to taste
Preparation
1. Core the cabbage and shredded very finely. Remove ends from beans, slice them thinly in the long axis and cook in a pot of boiling salted water for 2-3 minutes, drain immediately, and cool under cold running water.

2. Heat oil in small skillet and saute walnuts for 2-3 minute, add onion and cook one minute more. Remove fro heat and set aside.

3. Combine mayonnaise, sour cream, vinegar, and sugar. Srir in onions, walnuts, green beans, and cabbage. Mix well and refrigerate until cool before serving.

Brazilian Shrimp & Coconut Milk Soup

Brazilian Shrimp & Coconut Milk Soup
A rich flavorful coconut milk based soup.
Ingredients (Serves 6)
1  pound small shrimp (60-80 per lb), peeled and deveined
1/4 teaspoon black pepper
1 teaspoon salt
2 cloves garlic, minced
1/4 cup lemon juice
1 can (15 oz) diced tomatoes in juice
1 medium onion, chopped
1 green bell pepper, seeded, & chopped
1 1/2 tablespoon olive oil
1/2 teaspoon cayenne
1/4 cup cilantro, chopped
1 can lite coconut milk
Preparation
1. Combine the shrimp with the black pepper, salt, garlic and lemon juice.  Cover and marinate for about 15 minutes.

2. Puree the tomatoes with juices in a blender until smooth.
Heat the olive oil in a medium saucepan and cook the onion and bell pepper until softened.  Add cayenne, the tomato puree and simmer until the mixture for about 10 minutes.  Stir in the coconut milk and bring to a boil.  Add the shrimp mixture and cook until the shrimp are cooked, approximately 5 minutes. Stir in the cilantro and serve.

Thai Chicken Coconut-Milk Soup

Thai Chicken Coconut-Milk Soup
This tastes great with shrimp or mixed seafood instead of chicken, or can be prepared as a vegetarian soup by omitting the chicken and increasing the quantity of mushrooms.
Ingredients (Serves 6)
1 can (14 oz.) coconut milk
1 quart chicken stock or chicken broth
1 inch segment fresh ginger, grated 
2-3 cups deboned, skinned chicken breast or  thighs, cut into 1-in. chunks
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon Thai chili paste
1/2 teaspoon salt
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
Preparation
1. Add chicken broth and chicken to a medium saucepan bring to boil, reduce heat and simmer for 12-15 minutes until chicken is firm and opaque.

2. Then stir in coconut milk, ginger, lime juice, fish sauce, sugar, and chili paste, and add the mushrooms. Simmer 10-15 minutes,  stir in basil and cilantro, and serve.
   

Mixed Fruit Trifle

Mixed Fruit Trifle
This is an effortless, but delicious low fat dessert.
Ingredients (Serves 8)
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container fat free sour cream
1 (9 inch) store bought angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3-4 Kiwis, peeled and sliced
2 pints fresh strawberries, stemmed and sliced 
1/ 2 cup sugar
1 can (14-15 ounces) apricot halves, drained, & sectioned
1 (15 ounce) can crushed pineapple, drained
Preparation
1. Stem and slice the strawberries, and equally divide into two portions. Add 1/2 cup sugar to one half, and set the other aside. Peel and slice the Kiwis and set aside. Drain the apricots, and cut into quarter sections. Drain the can of crushed pineapple.

2. In a suitable bowl fold the unprepared pudding mix into the whipped topping, and fold in the sour cream..

3. Cut the cake into thirds, horizontally.

3. Line a the walls of a large trifle bowl or other glass serving bowl with kiwi and sugar free strawberry slices. Place one layer of cake in bottom of bowl, top with 1/3 of the crushed pineapple, 1/3 of the apricot slices, and 1/3 of the sweetened strawberries then top with 1/3 of the blended whipped topping mixture. Repeat layering until all ingredients are used. Cover the trifle, and refrigerate until well

Orzo Pasta Salad
This versatile Greek favorite is a flavorful alternative to potato salad.
Ingredients (Serves 8)
1 1/2 cups uncooked orzo pasta
1 cup chicken broth + juice from artichoke jar
1 (6 ounce) jar marinated artichoke hearts, diced
2-3 Roma tomatoes, diced
1/3 cup sweet bell pepper, diced, or 1/3 cup roasted red pepper
1 sweet onion, chopped
1/3 cup pitted & diced Greek black olives
1/2 teaspoon dried oregano
1/3 teaspoon pepper
1/3 teaspoon garlic salt
1/4 cup red wine vinegar
1/3 cup olive oil
salt to taste
Preparation
1. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 5 minutes; drain and add 1 cup chicken broth and the juice from 1 jar of marinated artichokes. Cook on low temperature for 5 more minutes, remove from heat ant set aside.

2. Dice the marinated artichoke hearts, tomatoes, red pepper, onion, and pitted black olives, and combine in large bowl. Drain cooked orzo and add along with oregano, garlic salt, pepper. Stir in vinegar and olive oil. Mix well, and adjust seasonings as needed.

Mixed Fried Vegetables (Fritto Misto di Verdura)

Mixed Fried Vegetables (Fritto Misto di Verdura)
This Italian favorite is an assortment of bite-size pieces of vegetables or other foods that are dipped in batter and deep-fried. The crispy morsels make an inviting appetizer,
Ingredients (Serves 6)
1/4 pound green beans, ends snapped off
1/2 broccoli, cut into thin spears 
6 scallions, root ends and green tops removed
2 zucchini, cut into 1/2-inch thick rounds
2 summer squash, cut into 1/2-inch thick rounds
1 green bell pepper, cored and cut into 1/2-inch thick strips
3 lemons, cut into wedges
1 cup cornstarch + 1 cup all-purpose flour
1 teaspoon salt
Vegetable oil, for frying
For the Lemon Mayonnaise
1/2 cup mayonnaise
 tablespoons fresh lemon juice
Preparation
For the fritto misto: Mix the flour, corn starch, and salt and pepper. 1. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.)
2. Dredge the prepared vegetables in the flour mix. Fry the dredged ingredients for 2 to 3 minutes until lightly browned. Drain on paper towels.
For the lemon mayonnaise: In a small bowl, whisk the mayonnaise and lemon juice together until smooth. Pour into a small dipping or serving bowl. Serve the fritto misto with the lemon mayonnaise.