24507 carpaccio raw zucchini florence Recipes

zucchini squash , shaved thinly lengthwise with a vegetable peeler, yellow summer squash , shaved thinly lengthwise with a vegetable peeler, sea salt and pepper to taste, extra virgin olive oil, grape tomatoes, halved, oil-packed sundried tomatoes, drained and thinly sliced, shallot, finely chopped, garlic, finely chopped, chopped basil, chopped oregano

raw pecans, walnuts (raw ), raisins, raw macadamia nuts, raw cashews, lemon juice (fresh squeezed ), organic raw agave nectar, vanilla extract, water, coconut oil, nut butter (almond, coconut, or cashew), berries (fresh organic seasonal blue , rasp , black , straw , etc.)

raw almond butter or 1/2 cup smooth cashew butter, pure maple syrup , agave nectar or 1/4 cup raw honey, vanilla extract, salt, ground almonds

raw hazelnuts, pure vanilla extract, raw cacao powder, maple syrup, salt, coconut oil, almond milk

raw nuts (macadamia, hazel, walnut, cashew), pitted dates, dried coconut, cinnamon, soaked cashews (soaked in water for 4 hrs), lemon juice, raw honey or 3/4 cup agave, coconut oil (warmed ), vanilla bean (optional), salt

raw almond milk, freshly squeezed orange juice, frozen bananas, handfuls ice cubes, raw honey

zucchini (i also used magda squash) or 2 medium squash (i also used magda squash) or 3 small (i also used magda squash) or 3 small squash, of your choice trimmed, cut into 1/4 inch rounds (i also used magda squash), ripe tomatoes , cut into 1/4 inch slices, red onion, thinly sliced, olive oil, garlic powder , to taste, salt and pepper, dried basil or 1 tsp dried thyme, parmesan cheese

zucchini or 1 medium , sliced, margarine, water, chicken bouillon or 1 tsp beef bouillon, mushrooms or 4 oz fresh, soy sauce, cornstarch, salt

zucchini, sliced (zucchini approx 7-inch long), potatoes, peeled and cut into bite-sized pieces, carrot, sliced, celery, sliced, onion, sliced, worcestershire sauce, basil, oregano, grated parmesan cheese, butter

zucchini or 1 large , sliced, sliced mushrooms, sliced onions, flour tortillas, vegetable oil, chili (optional) or taco seasoning (optional), sour cream, tomato, onion, salsa, shredded cheese, lettuce

zucchini (or yellow squash) or 6 small , peeled and diced (or yellow squash), butter, melted, salt, pepper, eggs, well beaten, milk, flour, gruyere cheese, shredded

zucchini , hollowed out, flesh reserved and chopped, bacon, chopped, minced onion, salt and freshly ground black pepper, garlic clove, minced, vine-ripened tomatoes, seeded and chopped, fresh corn kernels (from about 2 ears of corn), zucchini, diced into 1/4-inch pieces, chopped fresh cilantro leaves, grape tomatoes, zucchini slices, halved, green onions, green parts only

zucchini , sliced in matchsticks (about 4 small s), roasted chicken, shredded, raspberry vinegar, walnut oil (you can substitute olive oil)

zucchini, chopped (about 1 cup), water , plus 1/4 cup to thin if necessary, tomato, chopped, stalk celery, chopped, green onion, chopped, fresh lemon juice, miso , mellow white, garlic (1 clove), cayenne, salt, spinach, chopped, fresh basil leaves, avocado, chopped

raw macadamia nuts, raw cashews, pitted medjool dates, dried coconut, coconut oil, melted (gently warmed), lime juice, raw agave nectar, sun dried vanilla bean, mixed berries , such as blueberries and raspberries

raw cashews, dried blueberries, brown rice syrup, coarse sea salt, coconut oil, melted (divided ), vegan cocoa powder, divided (ghiradelli brand recommended), raw agave syrup, divided

zucchini, kosher salt, simple syrup , recipe follows, zucchini water, unfiltered sake, cold, gin, zucchini, for garnish, sugar, water

zucchini with parmesan, zucchini, good olive oil, yellow onions cut in half and sliced, kosher salt, freshly ground black pepper, freshly grated parmesan cheese, ends of the zucchini and, if they are large, cut in half lengthwise. slice the zucchini diagonally in 1/2-inch slices. heat 2 tbsp of olive oil in a large (12-inch) saute pan and add the onions. cook for 10 minutes on medium-low heat, until they start to brown. add half the zucchini, 1 tsp salt, and 1/4 tsp pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. sprinkle with parmesan and cook for 30 seconds more. remove to a serving platter and repeat with the rest of the zucchini. serve immediately. note: if you cook too much zucchini in 1 pan, you end up steaming rather than sauteeing it.