Wolfgang Pucks Zucchini With Basil And Tomatoes Recipes

SALMON WITH PESTO VEGGIE NOODLES BY WOLFGANG PUCK RECIPE BY TASTY

Salmon With Pesto Veggie Noodles By Wolfgang Puck Recipe by Tasty image

Here's what you need: shallot, garlic, fresh basil leaf, fresh parsley, cherry tomato, chili flake, salt, pepper, lemon, extra virgin olive oil, salmon, yellow squash, zucchini, carrots, watermelon radishes

Provided by Kiano Moju

Yield 2 servings

Number Of Ingredients 15

Ingredients

1 shallot
2 cloves garlic
5 leaves fresh basil leaf, large
¼ bunch fresh parsley
1 pt cherry tomato
1 teaspoon chili flake
salt, to taste
pepper, to taste
1 lemon
¼ cup extra virgin olive oil, plus more for cooking
6 oz salmon, skin off, 2 fillets
1 yellow squash
1 zucchini
2 carrots
2 watermelon radishes

Steps:

Finely dice the shallot and add it to a medium bowl.
Mince the garlic and add it to the bowl with the shallot.
Chiffonade the basil, chop the parsley, and add to the bowl.
Quarter the cherry tomatoes and add them to the bowl with the herbs, along with the chili flakes, a pinch of salt and pepper, the juice of one lemon, and the olive oil. Stir to combine.
Heat a bit of oil in a medium skillet over medium heat.
Season the salmon fillets with salt and pepper. When the oil is shimmering, sear the salmon on one side until golden brown. Flip and cook until the other side is golden brown and the fish is cooked through. Remove the salmon from the heat and wipe out the skillet.
Cut the squash, zucchini, carrots, and watermelon radishes in half, if needed, then spiralize.
Heat a bit of oil in the pan over medium heat until simmering.
Add the vegetable noodles to the pan and season with salt and pepper. Saute until tender, about 2 minutes.
Divide the vegetable noodles between two plates.
Place a piece of salmon on each bed of noodles, then top with tomato sauce.
Enjoy!

Nutrition Facts : Calories 542 calories, Carbohydrate 29 grams, Fat 39 grams, Fiber 9 grams, Protein 23 grams, Sugar 15 grams

WOLFGANG PUCK'S TOMATO RISOTTO WITH SHRIMP RECIPE BY TASTY

Wolfgang Puck's Tomato Risotto With Shrimp Recipe by Tasty image

Here's what you need: olive oil, garlic, shallot, arborio rice, dry white wine, chicken stock, tomato soup, unsalted butter, parmesan cheese, kosher salt, white pepper, large shrimps, green peas, fresh parsley leaf

Provided by Kiano Moju

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

6 tablespoons olive oil, divided
2 teaspoons garlic, minced, divided
1 tablespoon shallot, minced
1 cup arborio rice
¼ cup dry white wine
2 cups chicken stock, boiling
14.5 oz tomato soup, 1 can
6 tablespoons unsalted butter, cubed
¼ cup parmesan cheese, freshly grated
kosher salt, to taste
white pepper, freshly ground, to taste
8 large shrimps, peeled, deveined, tails on, butterflied
¼ cup green peas
1 tablespoon fresh parsley leaf, for garnish, minced

Steps:

In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.
Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
Using a 4-ounce (115 g) ladle, add one ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry. Continue adding stock 1 ladle at a time until the rice is tender, but still firm. It should be moist and creamy, but not runny.
Add the tomato basil bisque and stir to combine.
Remove the risotto from the heat, and stir in the butter and the Parmesan cheese. Season with salt and pepper.
Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper. Add the peas and cook until the shrimp is pink and opaque, 4-5 minutes.
Remove the shrimp from the heat and sprinkle with parsley. Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas. Serve immediately.
Enjoy

Nutrition Facts : Calories 971 calories, Carbohydrate 73 grams, Fat 68 grams, Fiber 2 grams, Protein 12 grams, Sugar 9 grams

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