Zucchini Ribbon Salad with Beans

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Crispy Halibut with Zucchini Ribbons - Message from a friend!

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Comments: Delicious for the fall!

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Roasted Banana Milkshake?

Ingredients
        Makes 1 quart

• 4 large, ripe unpeeled bananas
• 1 cup low-fat buttermilk or low-fat kefir
• 1 cup half-and-half
• 1/3 cup malted milk powder
• 1/3 cup sugar
• 3 Tbs. maple syrup
• 1/2 tsp. vanilla extract
• 1/2 tsp. salt
  The star ingredient of the old-fashioned malted milk shake, malted milk powder is made from barley malt, wheat, and milk. Here it comes together with ripe bananas for a delightful treat. The riper the bananas, the deeper the banana flavor. Roasting the bananas in their own skin further intensifies their flavor.

Directions
1. Preheat oven to 375°F. Place unpeeled bananas in large baking dish, and bake 25 to 30 minutes, or until blackened and soft. Set aside 20 minutes, or until cool enough to handle.

2. Remove and discard banana peels. Place bananas and any liquid from baking dish in blender along with remaining ingredients. Blend until smooth. Transfer to covered container, and refrigerate overnight.

3. Pour chilled ice cream base into ice cream maker, and freeze according to manufacturer’s instructions.



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Crab Salad

Tarragon Crab Salad
Serves 4

• Active time:10 min
• Start to finish:10 min

September 2008
The keys to this fast, simple dish, inspired by a classic crab-stuffed tomato at Yves Camdeborde’s Paris brasserie, Le Comptoir du Relais, are flavorful ripe tomatoes, fresh herbs, and excellent crabmeat.

For more recipes inspired by the City of Light, visit our Paris City Guide.

• 1 large egg yolk
• 1 tablespoon white-wine vinegar
• 1 tablespoon water
• 3 tablespoons mild olive oil
• 1 lb jumbo lump crabmeat, picked over
• 2 teaspoons chopped tarragon
• 3 tablespoons chopped chives
• 2 large tomatoes (1 1/2 to 2 lb total), sliced thick
• 3 cups baby romaine leaves
• Blend yolk, vinegar, water, 1/2 tsp salt, and 1/4 tsp pepper in a blender. With motor running, add oil in a slow stream.
• Toss crabmeat with dressing, tarragon, and chives.
• Season tomatoes with salt and serve topped with romaine and crab.

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Lamb option 2

Marinade

• 1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
• 8 garlic cloves, peeled, divided
• 1/2 cup whole grain Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1/4 cup dry white wine
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons fresh lemon juice
• Nonstick vegetable oil spray
• Fresh rosemary sprigs and fresh Italian parsley sprigs

Preparation

Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.

Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.

Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.

Read More http://www.epicurious.com/recipes/food/views/Grilled-Leg-of-Lamb-with-Rosemary-Garlic-and-Mustard-358196#ixzz12HW63T9G

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lamb recipe

LAMB & MARINADE (PUREE IN BLENDER AND SIT FOR 8-24 hours)

• a 7- to-8 pound leg of lamb, trimmed of excess fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
• 2 onions, chopped
• 6 large garlic cloves, chopped
• 3/4 cup red wine vinegar
• 1/2 cup honey
• 1/3 cup Worcestershire sauce

• Accompaniment: hot red pepper relish

HOT RED PEPPER RELISH

• 2 pounds red bell peppers, chopped fine (about 4 cups)
• 2 onions, chopped (about 2 cups)
• 2 cups cider vinegar
• 3/4 cup sugar
• 2 teaspoons mustard seeds
• 2 teaspoons salt
• 1 teaspoon crushed dried hot red pepper flakes

Read More http://www.epicurious.com/recipes/food/views/Grilled-Leg-of-Lamb-with-Hot-Red-Pepper-Relish-10128#ixzz12HPstoKU

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