Name: Colache
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 medium-sized zucchini, trimmed; 2 ears sweet corn, husked; 2 cups cherry tomatoes, halved; 2 tablespoons unsalted butter; 1/2 red onion, chopped; 1/4 teaspoon kosher salt; 1 pinch ground white or black pepper; chopped parsley and fresh dill (optional garnish)

Colache

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

Colache

Cuisine

Mexican

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

2 medium-sized zucchini, trimmed
2 ears sweet corn, husked
2 cups cherry tomatoes, halved
2 tablespoons unsalted butter
1/2 red onion, chopped
1/4 teaspoon kosher salt
1 pinch ground white or black pepper
chopped parsley and fresh dill (optional garnish)

Cuisine

Mexican

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

2 medium-sized zucchini, trimmed
2 ears sweet corn, husked
2 cups cherry tomatoes, halved
2 tablespoons unsalted butter
1/2 red onion, chopped
1/4 teaspoon kosher salt
1 pinch ground white or black pepper
chopped parsley and fresh dill (optional garnish)

Instructions

Slice the zucchini into ¼ inch-sized pieces. Cut the corn off the cob.
Combine the zucchini and corn with the cherry tomatoes in a bowl and set aside.
Using a large skillet, melt the butter over medium heat, add the chopped onion and cook until limp but not browned.
Add the zucchini, salt and pepper to the skillet and cook over medium heat, just until the zucchini is tender. Add the corn and tomatoes and cook for two more minutes. Garnish and serve.

Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2014/09/26/mamas-colache-blog-birthday/

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Posted in Dinner, Lunch, Recipes

Baked Shrimp in Tomato Sauce

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

Baked Shrimp in Tomato Sauce

Course

Main Dish

Cuisine

Italian

Servings

Ingredients

1 lb. large shrimp
1 small red onion, chopped
2 teaspoons extra-virgin olive oil
3 cloves garlic, finely minced
1 14.5 oz. can organic, no-salt chopped tomatoes
splash of dry white wine
ground black pepper and/or red pepper flakes
1/4 cup flat-leaved parsley, chopped
4 springs fresh lemon thyme or any fresh thyme
zest and juice of 1 Meyer lemon or any organic lemon
1 large organic tomato, thinly sliced
2 oz. low-fat Greek feta cheese, thinly sliced or crumbled

Course

Main Dish

Cuisine

Italian

Servings

Ingredients

1 lb. large shrimp
1 small red onion, chopped
2 teaspoons extra-virgin olive oil
3 cloves garlic, finely minced
1 14.5 oz. can organic, no-salt chopped tomatoes
splash of dry white wine
ground black pepper and/or red pepper flakes
1/4 cup flat-leaved parsley, chopped
4 springs fresh lemon thyme or any fresh thyme
zest and juice of 1 Meyer lemon or any organic lemon
1 large organic tomato, thinly sliced
2 oz. low-fat Greek feta cheese, thinly sliced or crumbled

Instructions

Using a medium-sized skillet, heat 1 tablespoon of oil. Add the onion and cook until wilted, about 5 minutes. Add the garlic and cook for 1 minute.
Add the chopped tomatoes and wine. Stir and season with pepper and/or red pepper flakes.
Add the parsley. Using your fingers, strip the thyme leaves from their stems. Add to sauce.Add the parsley. Using your fingers, strip the thyme leaves from their stems. Add to sauce.
Preheat oven to 425 degrees.
Cook the sauce over medium heat until it reduces, or thickens, about 15 minutes.
Using a large skillet, heat the remaining tablespoon of oil. Add the shrimp and cook over medium-high heat for 1 minute per side.
Immediately transfer to a bowl. The shrimp will be pink but not fully cooked. Add the lemon zest and juice and stir to mix.
Spread the tomato sauce in the bottom of a shallow baking dish. Next, layer the shrimp, then the sliced tomato. Top with feta.
Bake 15 minutes or until cheese begins to melt. Serve immediately.

Recipe Notes

http://lizthechef.com/2011/03/24/baked-shrimp-in-tomato-sauce/

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Posted in Dinner, Lunch, Recipes