Coriander Cutlets With Zucchini Spinach Salad Recipes

BAKED SPINACH AND ZUCCHINI

Baked Spinach and Zucchini image

Provided by Ina Garten

Time 45m

Yield 6 servings

Number Of Ingredients 16

Ingredients

4 tablespoons (1/2 stick) unsalted butter, melted, divided
Good olive oil
6 scallions, white and green parts, sliced 1/4 inch across
1 pound small zucchini, sliced in 1/4-inch-thick rounds (4 zucchini)
1 tablespoon minced garlic (3 cloves)
2 (10-ounce) packages frozen chopped spinach, defrosted
1 cup cooked basmati rice
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley
1/2 teaspoon ground nutmeg
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
4 extra-large eggs
3/4 cup heavy cream
1/4 cup freshly grated Italian Parmesan cheese, plus extra
2 ounces Gruyere cheese, grated

Steps:

Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.

CORIANDER CUTLETS WITH ZUCCHINI-SPINACH SALAD

Coriander Cutlets with Zucchini-Spinach Salad image

Coriander gives grilled chicken a bit of aromatic flavor that is only further enhances by a salad of thin ribbons of zucchini, delicate spinach, and creamy ricotta.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 8

Ingredients

4 chicken cutlets
Salt and pepper
2 teaspoons coarsely ground coriander
2 medium zucchini
5 ounces baby spinach
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
Ricotta

Steps:

Sprinkle chicken with salt, pepper, and coriander. Grill chicken. With a vegetable peeler, shave zucchini into wide ribbons, discarding core. Add spinach and dress with olive oil and lemon juice; season. Slice chicken and serve over salad; top with dollops of ricotta.

ZUCCHINI CUTLETS

Zucchini Cutlets image

Another way to use up that Zucchini, a nice different side dish, instead of potatoes. adapted from Dreana Ratcliffe in Kootenay country kitchens cookbook.

Provided by Derf2440

Categories Lunch/Snacks

Time 40m

Yield 8-10 cutlets

Number Of Ingredients 12

Ingredients

3 medium zucchini, grated
1/2 cup green onion, chopped
1/2 cup carrot, grated
1/2 cup green bell pepper, chopped
1 medium jalapeno pepper, chopped
2 cloves garlic, smashed
2 cups crackers, finely crushed or 2 cups fine breadcrumbs
2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten

Steps:

In a bowl, combine first 11 ingredients; mix well.
Stir in eggs.
Form into patties.
Fry in nonstick frypan, over medium heat for 10 minutes on each side, til lightly browned.

CORIANDER NOODLES WITH ZUCCHINI AND CARROTS

Coriander Noodles with Zucchini and Carrots image

Categories Pasta Vegetable Side Vegetarian Quick & Easy Dinner Carrot Zucchini Fall Vegan Noodle Coriander Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 main-course or 6 side-dish servings

Number Of Ingredients 11

Ingredients

1 lb spaghetti
1/4 cup vegetable oil
1/2 teaspoon dried hot red pepper flakes
2 1/2 teaspoons ground coriander
1 1/2 teaspoons finely grated peeled fresh ginger
1/4 cup soy sauce
1/4 teaspoon salt
1/2 lb zucchini (1 medium), coarsely shredded
1/2 lb carrots (3 medium), coarsely shredded
6 scallions (1 bunch), thinly sliced diagonally
1 tablespoon Asian sesame oil

Steps:

Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente. Drain in a colander, then rinse well under cold water and transfer to a large bowl.
Heat vegetable oil with red pepper flakes in a small saucepan over moderate heat until hot, then whisk in coriander, ginger, soy sauce, and salt (sauce will sizzle). Add sauce to spaghetti along with remaining ingredients and toss until combined well. Serve at room temperature.

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