Zen Comfort Vegetable Soup for Winter

 

Zen Comfort Vegetable Soup for Winter 

Imagine a cold winter day or evening where the air is crisp and you crave something soothing, warm and nourishing. This Zen Comfort Vegetable Soup recipe is a bowl of pure warmth—each ingredient thoughtfully chosen by chef Alba to create a harmonious blend of flavors. Delicate slices of shallot, carrot, zucchini, and celery leaves mingle with sweet potato and green apple, infusing the broth with subtle sweetness and earthy undertones. Fresh thyme add a touch of green vitality, while whole ginger and a hint of lemon skin bring a gentle, invigorating heat that warms you from the inside out.

As the soup simmers, the aroma of bay leaves and herbs fills the kitchen, promising comfort and calm. Every spoonful is light yet deeply satisfying, with the ginger and lemon lifting your spirits and the vegetables offering gentle nourishment. Served in a cup or small bowl, this soup is perfect for quiet moments on chilly days.

Zen Comfort Vegetable Soup for Winter 

1 small shallot, peeled and thinly sliced

½ small carrot, thinly sliced

¼ small zucchini, thinly sliced

Green leaves of celery with small stalks, thinly sliced 

2–3-inch stalk of broccoli, trimmed and thinly sliced

1/3 white sweet potato, peeled and thinly sliced

½ small green apple, peeled and thinly sliced

2 bay leaves

2 sprigs of fresh thyme

1–2-inch piece of whole ginger, peeled

1 slice of lemon skin, slice vegetable peeler

Salt and black pepper, optional

Directions

In a large soup pan, add 8-12 cups of warm water to the pan.  Add all of the ingredients listed, bring to a boil, then simmer on lowest setting for at least 1 hour. Taste for seasoning and adjust to your taste.    Remove the herbs and serve soup in a cup or small bowl.  Serve with only freshly group black pepper if you like.

 

RICOTTA ZUCCHINE AL PROFUMO DI LIMONE QUICHE

 

Ricotta Zucchini Quiche with Scent of Lemon

2 medium zucchini, grated with skin on 

1 large leek, thoroughly rinsed and thinly sliced

3 tablespoons extra virgin olive oil

8 ounces whole ricotta 

Zest 1 large lemon

1-2 tablespoons freshly minced parsley

2 whole eggs, lightly beaten

½ - ¾ cups grated Parmesan cheese

2-3 tablespoons milk

Salt and black pepper

2 rolls of pie pastry dough, thawed in frig.

1 egg for brushing pastry

Fresh Leeks

1.  Preheat oven to 350F. In a round tart pan (or pie pan) cut a round piece parchment paper to fit the bottom of the pan.

2.  Sauté the grated zucchini and the sliced leek in a pan with the olive oil. Once cooked, let them cool.

3.     In the meantime, whip the ricotta in a bowl until it becomes creamy, add the grated lemon zest, and parsley, mix well. Add the cooked zucchini and leeks to the ricotta mixture.

4.     In another bowl, beat 2 whole eggs with Parmesan cheese, a pinch of salt and pepper and a few tablespoons of milk. Add to the ricotta and zucchini mixture.

5.     Place the dough on the base of the pan. With a fork, lightly prick the pastry surface.

6.     Put the ricotta mixture on the pastry. Cover the top with strips of pastry from the 2^nd piece. Lightly brush the pastry with the other beaten egg. Bake in a preheated oven, for 30-40 minutes, or until the surface is golden. Remove from the oven and allow to cool slightly and serve.

   

 

Zucchini

 

This is a light ricotta and zucchini quiche, with a delicious lemon scent. Enjoy this rustic quiche Italian style, fresh and amazingly easy to prepare.

 

Potato and Zucchini Polpettone for the Holidays

 

Potato and Zucchini Polpettone

An easy and tasty side dish that can be prepared ahead and baked right before serving. It’s a versatile dish that can be made with cooked zucchini, spinach, or even asparagus. I serve it instead of the regular mashed potato dish. 

4 medium golden potatoes, unpeeled

1 large egg, lightly beaten 

1 small zucchini, small dice or grated

1 celery stalk, minced 

1 medium red onion, grated

½ - ¾ cup grated parmesan cheese

¼ teaspoon ground nutmeg

Salt and black pepper

Breadcrumbs as needed

1-2 tablespoons extra virgin olive oil

½ - ¾ cup sharp Provolone and or fontina cheese (or Gruyere), small dice

2-3 tablespoons minced Italian parsley

 

1.      Preheat oven 375F. Line a baking sheet with parchment paper. Drizzle olive oil on surface.

2.      Place the potatoes in a large pan in cold water, boil until tender. Cool slightly, peel and mash.

3.      In a large skillet add 1 tablespoon of olive oil and onion, cook until soft and barely golden. Add the zucchini and celery; cook until barely golden adding more oil if needed. Season with salt, pepper, and nutmeg.

4.      Once the mash potatoes are cool, add the egg and season. Add the parsley, grated cheese, diced cheese, and little breadcrumbs to firm everything. Mix well before adding more breadcrumbs. Test the mixture by forming a meatloaf shape.

5.      With slightly damp hands give the potato mixture the shape of a meatloaf. I like to divide mine in two smaller loaves. Place on the baking sheet; drizzle a thread of olive oil on top and sprinkle lightly with breadcrumbs. Be sure to press it down.

6.      Bake about 30 minutes until just golden.

Zucchine Carpaccio

Zucchine Carpaccio

2-3 tablespoons extra virgin olive oil

2-3 garlic cloves, thinly sliced

2 tablespoons fresh thyme leaves (or basil, oregano, or mint)

½ teaspoon paprika

Zest and juice 1 lemon

4 medium zucchini, rinsed, dried, cut ½ inch off each end

½ cup lightly toasted slivered almonds

Juice 1 lemon

Freshly ground black pepper

In a small bowl, add the oil, garlic, thyme, paprika, lemon zest together and mix well.  

With an apple peeler, slice the zucchini thinly and lengthwise. Place them on a platter. For each layer, drizzle a little of the oil mixture, almonds, squeeze of lemon juice, and freshly ground pepper on top. Repeat until you have used up all of the ingredients. Cover with plastic wrap and keep in the fridge for at least an hour before serving.

 

Fresh Thyme

A healthful dish that can be served anytime of the year you can find zucchini. It takes minutes to prepare and requires no cooking. It can be served as an appetizer or a side dish

Zucchini Arugula Yellow Squash Frittata

Zucchini Arugula Yellow Squash Frittata

3-4 tablespoons extra virgin olive oil
2 small zucchini
2 small yellow squash
3 garlic cloves, minced
2 cups baby arugula
Kosher salt and pepper
Pinch red pepper flakes
1/2 teaspoon dried oregano
8 large eggs
1/2 cup Romano or Parmesan Grated cheese
1/2 - 1 cup grated Fontina cheese

Fresh Arugula

Preheat the oven to 375° F.  Butter a baking pan on all sides

Sauté the zucchini and yellow summer squash in olive oil in a large skillet over medium-high heat for 10-14 minutes or until the vegetables are partly golden.  Do not overcrowd the pan if you want to avoid watery vegetables. (Cook in 2 skillets or cook in 2 batches). Add the garlic, arugula, season with salt and pepper; add red pepper flakes and oregano cook for a minute. Transfer to buttered pan.

Beat eggs in a bowl and season with salt and pepper.  Add the cheeses, mix again. Pour egg mixture over the vegetables.  Bake 18-25 minutes until just golden on top.  Serves 4. 

 

Yellow Squash

Zucchini

 If you like a cheesier frittata, add additional grated cheese on top and place under broiler for about 2 minutes after baking. This frittata can be served as Tapas, appetizer, side dish, or even an entrée with a side salad
 

Pasta with Zucchini Garlic and Basil

Pasta with Zucchini and Basil

1 pound linguine or spaghetti

4-6 tablespoons extra virgin olive oil
2 large zucchini, thinly sliced
4 garlic cloves, minced
Salt and pepper to taste
10-14 fresh basil leaves, torn
Freshly grated Parmesan cheese for topping

Directions:

Bring a large 5-6 quarts pot of salted water to a boil, add the pasta and cook until al dente.

 

In large skillet, heat 4 tablespoons of oil and add the sliced zucchini. Cook on medium heat until the zucchini slices are golden and fragrant. Do not overcrowd the skillet with the zucchini slices or they may become too soft. If you do not have a large skillet, you can either cook the zucchini in 2 skillets or in 2 batches for best flavor. Stir occasionally to allow the zucchini to become golden on the bottom of the pan.. If the zucchini appear to be a little dry, add a drizzle of extra oil and continue cooking. The zucchini should be slightly golden and barely crispy.

 

Once the zucchini are ready, add the garlic, salt and pepper and sauté for a minute. Taste for seasoning and adjust with salt and pepper as needed. Remove from the stove, add fresh chopped basil and fold.

 

When the pasta is ready, strain and transfer to the skillet with the zucchini. Fold gently, add a drizzle of olive oil and freshly grated Parmesan cheese.

Zucchini

This is a simple an easy dish to prepare in less than half an hour using ingredients from your garden. It's a delicious summer pasta dish. Be sure to cook the zucchini on medium and not on high heat, or they may become slightly bitter.  Be patient when cooking the zucchini, the extra effort will result in better flavor.

Risotto with Zucchini and Saffron

2-3 tablespoons extra virgin olive oil
1 large sweet onion, minced
2 medium zucchini, cut into small cubes
Pinch saffron
1 1/2 cups Arborio rice
½ cup white wine
5 1/4 cups warm broth
Kosher Salt and Fresh ground pepper
Fresh ground Pecorino or Parmesan cheese

Bring the broth to a boil on the stove and simmer.

In a large pan, sauté the onion with olive oil over medium high heat until golden. Add the zucchini and sauté until golden. Remove the zucchini and onion mixture from the pan and reserve. Stir in the saffron and the Arborio.  Sauté for a few minutes until the rice is translucent.  Next, add the wine and stir for a minute.

Ladle the soup to the rice, stirring occasionally and when the rice begins to get dry, add more warm broth, about 2 ladles each time. Repeat this process until the rice is cooked about 20-25 minutes. Add the fresh pepper and cheese and cooked zucchini onion mixture, stir well and and turn off the stove. Allow the dish to set covered for five minutes. Garnish with fresh chopped basil.  

Risotto is a typical cooking method used in Italian cooking. Its consistency and ingredients may vary according to regional tastes, but its preparation and technique never changes.  Once the technique is mastered, there's an infinite list of ingredients that can be used to make Risotto.  This zucchini and saffron risotto is simple yet incredibly tasty.  What better way to use your garden vegetables and herbs...

Italian Zucchini Rosemary Cake

1 medium size zucchini, sliced thinly

1 cup flour

2/3 cup sugar

Pinch salt

1 teaspoon fresh rosemary, minced

3 eggs, beaten

4 tablespoon butter

1 tablespoon vanilla

¼ cup milk

Olive oil

Directions:

1.      Thinly slice the zucchini and in a mixing bowl, add a pinch of salt.  Set aside for an hour.

2.      Combine the dry ingredients in one mixing bowl (sugar, flour, pinch of salt, and rosemary) and the wet ingredients in another mixing bowl (eggs, butter, vanilla, milk).

3.      Mix the wet ingredients in to the dry to form a batter.  Dry the zucchini slices very well to remove any moisture and fold into the batter.

4.      Pour the batter into a buttered and floured baking pan.  Drizzle with a little olive oil and bake in a preheated over at 375F for about 45-60 minutes

What I love about  Italian desserts is that they are not very sweet and you can taste all the ingredients with each bite!

Zucchini Ricotta Mint Tarta

1 store bought pie crust (or make your own)
6 tbsp. ricotta cheese, @ room temp
Salt/pepper to taste
2 small zucchini, thinly sliced rounds
2 tbsp. extra virgin olive oil (to marinate zucchini)
6 ounces crumbled Feta
2 tablespoon sesame seed
1-2 tablespoons extra virgin olive oil (to drizzle on top)
2 sprigs fresh mint, roughly chopped


Directions:
1. Preheat oven to 375 F°. Butter a large tart pan. If you do not have a large tart pan, place the round pie crust on a buttered baking sheet surface and create an edge about 1/3 inch thick to form a circle. You can make it any shape you like now that I think of it.

2. With a fork prick the bottom of the dough in several places, except the edges. This will prevent the dough from puffing up and getting wet.

3. Spread the ricotta cheese evenly and sprinkle with salt and pepper.

4. Place the zucchini slices in a bowl with 2 tablespoons of olive oil, salt and pepper. Fold well with your hands so that all slices are well incorporated with the oil. Place the oiled zucchini slices evenly on top of the ricotta layer. If you have excess oil left in the bowl, reserve it for final topping. Once you have added the zucchini slices, sprinkle the Tarta with crumbled feta and the sesame seeds. Drizzle with about a tablespoon of olive oil and bake about 20 minutes until golden. When ready add the fresh mint, and serve warm.

This Tarta can be served as an appetizer or with a salad as a main course!