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E4’s Favorite Zester Grater Recipes

It’s a zester and a grater and a shaver all-in-one!

30 Delicious Recipes You Are Guaranteed To Love!

We put this collection of awesome recipes together as a

bonus for our valued customers.

Thank You and Enjoy!

Table of Contents

Mezzi Rigatoni with Chicken Thighs, Rosemary, Lemon Zest and

Roasted Garlic Sauce ................................................................ 3

Stir-Fried Spinach With Garlic and Lemon Zest .......................... 5

Oven Asparagus With Orange Zest and Garlic ............................ 7

Stuffed Artichokes With Lemon Zest, Rosemary and Garlic ........ 8

Gremolata Recipe .................................................................... 10

Spaghetti with Lemon Sauce .................................................... 12

Candied Walnuts With Dark Chocolate and Orange Zest .......... 14

Grated Chocolate Cake ............................................................ 16

Black Forest Cake ................................................................... 18

Chocolate Banana Mousse ....................................................... 20

Cold Cocoa Milkshake ............................................................. 22

Popcorn Chocolate Balls ......................................................... 23

Spicy Orange Zest Beef ........................................................... 24

Tuna & Lemon Orecchiette ...................................................... 26

Lemon and Basil Spaghetti ...................................................... 27

Parmesan and Pecorino Romano Pesto ................................... 28

Sautéed Kale with Lemon and Romano .................................... 30

Roasted Broccoli with Lemon Zest and Parmesan Cheese ....... 31

Cheesy Roasted Cauliflower Recipe with Lemon ...................... 33

Grilled Zucchini with Yummy Lemon Zest ................................ 35

Baked Parmesan Mushrooms .................................................. 37

Cranberry Orange Scones ....................................................... 39

Candied Orange Zest Recipe .................................................... 41

Glazed Carrots with Brown Sugar and Orange Zest Recipe ...... 42

Orzo with Thyme and Lemon Zest ............................................ 43

Lemon-Rosemary Chicken with Tomato Bread Salad ................ 44

Chicken Satay Skewers ............................................................ 46

Fusilli with Asparagus and Peas .............................................. 47

Osso Buco ............................................................................... 48

Mediterranean Turkey Kabobs ................................................. 50

Mezzi Rigatoni with

Chicken Thighs,

Rosemary, Lemon

Zest and Roasted

Garlic Sauce Recipe courtesy of allrecipes.com

Servings: 6

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Ingredients:

2 tablespoons extra-virgin olive oil

4 boneless, skinless chicken thighs, diced

Salt and black pepper to taste

1 sprig rosemary

1 tablespoon lemon zest

1 (24 ounce) jar Barilla® Roasted Garlic Sauce

1 (16 ounce) box Barilla® Mezzi Rigatoni

1/2 cup grated Parmigiano cheese

Directions:

1. Bring a large pot of water to boil and season with salt.

2. Meanwhile in a nonstick skillet saute chicken thighs on both sides until brown; season with salt and pepper. Add rosemary and lemon zest. Saute for one more minute and stir in the sauce and 1 cup of water; bring to a simmer.

3. Meanwhile cook pasta according to directions, drain and toss with sauce. Stir

in cheese before serving.

Stir-Fried

Spinach With

Garlic and

Lemon Zest Recipe courtesy of food.com

Servings: 4

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Ingredients:

2 lbs spinach

1 tablespoon olive oil

1 teaspoon lemon zest, grated

2 -3 garlic cloves, minced

kosher salt, to taste

ground pepper, to taste

Directions:

1. Carefully rinse the spinach in several changes of water.

2. Discard the tough stems and any damaged leaves, drain briefly in a colander, shaking off excess water.

3. Over medium-high heat, in a deep sauté pan or wok, combine the olive oil, lemon zest and garlic.

4. After about 30 seconds, the garlic should begin to sizzle; immediately stir in the damp spinach and using tongs or 2 wooden spoons, toss and stir quickly until wilted, 2 to 3 minutes.

5. Transfer the spinach to a warmed serving dish and sprinkle with a pinch of salt and a few grinds of fresh pepper.

6. Serve at once.

Oven Asparagus

With Orange Zest

and Garlic Recipe courtesy of food.com

Servings: 4

Prep Time: 5 mins

Cook Time: 10-15 mins

Total Time: 15-20 mins

Ingredients:

1 lb fresh asparagus, any woody ends removed

1 tablespoon olive oil

1 teaspoon orange zest

1 clove garlic, minced

Pepper

¼ teaspoon Morton lite salt

Directions:

1. Preheat oven to 400 degrees.

2. Spray a baking dish, or use non-stick.

3. Lay asparagus on dish.

4. Drizzle olive oil over it all.

5. Sprinkle with garlic, orange zest pepper & lite salt.

6. Roll the asparagus around to coat.

7. Bake@ 400 for about 10-15 minutes.

Stuffed Artichokes

With Lemon Zest,

Rosemary and Garlic Recipe courtesy of cooking.nytimes.com

Servings: 4

Prep Time: 20 mins

Cook Time: 90 mins

Total Time: 110 mins

Ingredients:

1 ½ lemons, zested, then halved

4 large globe artichokes (about 12 ounces each before trimming)

2 ¼ cups plain bread crumbs ⅓ cup grated Parmesan cheese

⅓ cup chopped fresh parsley, plus 4 whole sprigs

1 tablespoon finely chopped fresh rosemary

8 garlic cloves, smashed and peeled

2 carrots, peeled

1 ½ tablespoons chopped capers

1 ½ teaspoons kosher salt

½ teaspoon ground black pepper

1 small onion, thinly sliced ⅓ cup extra virgin olive oil, for drizzling

½ cup dry white wine

Directions:

1. Heat oven to 400 degrees. Fill a large bowl with water and squeeze juice from two

lemon halves into water. Cut off artichoke stems, peel them with a vegetable

peeler, rub them all over with remaining lemon half (this prevents browning) and

drop them into water.

2. Use a heavy, sharp knife to cut top 1 1/2 inches off an artichoke. Pull out pale

inner leaves from center. At the bottom, where leaves were, is a furry bed, the

choke. Use a spoon (a grapefruit spoon works wonderfully) to scoop out choke.

Next, using kitchen shears or a pair of scissors, trim pointy ends from outer

leaves of artichoke. As you work, rub lemon half over cut parts of artichoke.

When you are finished trimming, drop artichoke into bowl of lemon water.

Repeat with remaining artichokes.

3. To prepare stuffing, in a large bowl combine lemon zest, bread crumbs,

Parmesan, chopped parsley and rosemary. Mince 6 garlic cloves and add to bowl.

Finely chop one carrot and add to bowl along with capers, 1 teaspoon salt and 1/4

teaspoon pepper. Toss.

4. In a small roasting pan or baking pan large enough to hold artichokes, scatter

onion slices. Add reserved artichoke stems, 4 sprigs parsley and remaining garlic

cloves. Slice remaining carrot into rounds and add to pan.

5. Holding artichokes over stuffing bowl, stuff choke cavity and in between the

leaves with bread crumb mixture. Stand stuffed artichokes upright in pan and

generously drizzle olive oil over center of each artichoke.

6. Fill pan with water until it reaches 1/4 way up the artichokes. Add wine and

remaining salt and pepper to water. Cover pan with foil and poke several holes in

foil. Bake artichokes for about 1 1/2 hours, or until tender; when done, a knife

should be easily inserted into artichoke and a leaf should be easily pulled out.

Gremolata Recipe Recipe courtesy of culinaryarts.about.com

Servings: 6

Prep Time: 10 mins

Total Time: 10 mins

Gremolata is a condiment made from finely minced parsley, garlic and lemon zest. It's

great because it adds brightness and aromatics to dishes like braised meats that might

otherwise be a bit heavy or one-note.

It's traditionally served with veal, especially the classic braised veal dish osso buco. But

it'll also go well with lamb (you could substitute mint for the parsley), and it's an

excellent accompaniment for fish and seafood dishes.

Ingredients:

1 bunch Italian (flat-leaf) parsley

1 clove garlic, peeled

1 lemon

Kosher salt & freshly ground black pepper, to taste

Directions:

1. Wash and thoroughly dry the parsley.

2. Remove the leaves and finely mince until you have about 2 tablespoons worth.

3. Finely mince the garlic.

4. Use a lemon zester to remove about 1 teaspoon of lemon zest.

5. Combine all the ingredients in a bowl and season to taste with Kosher salt and black pepper. You can pound the ingredients together with a mortar and pestle or just use the back of a spoon or the bottom of a glass.

Spaghetti with

Lemon Sauce Recipe courtesy of cookingchanneltv.com

Servings: 4

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Ingredients:

1 pound/457 g spaghetti 1 clove garlic, for rubbing

2 lemons (zest of 1 lemon, juice of 2 lemons)

5 tablespoons/74 ml extra-virgin olive oil

Salt

1 cup/235 ml finely grated Parmigiano cheese, plus extra for sprinkling

Bunch fresh flat-leaf parsley, leaves picked and chopped

Directions:

1. Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to 'al dente'.

2. Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmigiano cheese.

3. When the spaghetti is 'al dente', drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Serve immediately.

Candied Walnuts

With Dark

Chocolate and

Orange Zest Recipe courtesy of wholefoodsmarket.com

Servings: 20 pieces

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Ingredients:

1 cup sugar

3 tablespoons butter

2 tablespoons orange juice

3 1/2 cups walnut halves (or halves and pieces)

2 tablespoons orange zest

1/2 teaspoon kosher or coarse salt

1/4 teaspoon ground cloves

1/3 cup semisweet chocolate chips or chunks

Directions:

1. Lightly grease a large sheet tray; set aside.

2. Put sugar, butter, juice and 3 tablespoons water into a large skillet and bring to a boil over medium-high heat. Continue boiling, stirring often, until golden brown and thickened, 3 to 4 minutes more. Add walnuts, toss to coat and reduce heat to medium. Cook walnuts, continually tossing them gently with a stir-frying motion,

until coated and golden brown. The liquid will evaporate from the skillet and what remains appears powdery, but keep going. Soon afterwards, the sugar will melt and caramelize. When it's just melted and the walnuts are coated with deep brown caramel, 13 to 15 minutes total, turn off the heat.

3. Working very quickly, sprinkle zest, salt and cloves over walnuts, toss a few more times to distribute them evenly, then carefully transfer to prepared baking sheet. (Keep in mind that the walnuts are very hot!) Using two forks, gently separate walnuts as much as possible then set aside to let cool completely.

4. Melt the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute, stirring often to keep the chocolate from burning. Drizzle chocolate over cooled walnuts then set aside to let chocolate set. (Refrigerate them briefly to speed up the process, if needed.) Store walnuts in an airtight container until ready to serve.

Grated Chocolate

Cake Recipe courtesy of foodfanatic.com

Servings: 16 pieces

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Ingredients:

Cake:

1 1/4 cups all-purpose flour

1 teaspoon baking powder

3/4 cup sugar

5 tablespoons butter, melted

1/4 cup boiling water, room temperature

2 large egg yolks

4 large egg whites

1 ounce grated chocolate

Chocolate Syrup:

1 ounce milk chocolate, finely chopped

1/3 cup half and half

Directions:

1. Heat the oven to 350°F. Line an 8X8" baking pan with parchment paper. Set aside.

2. In a mixing bowl add the flour, baking powder and sugar. Make a well in the middle.

3. Add the melted butter, water and two egg yolks to the well. Stir to combine. Fold in the grated chocolate.

4. In a clean, grease free bowl, add the egg whites and whisk them until firm peaks form.

5. With a spatula, fold the egg whites into the chocolate mixture until all ingredients are combined.

6. Spoon the mixture into the prepared baking pan and bake in preheated oven for 25 minutes or until a toothpick inserted in the middle comes out clean.

7. Leave the cake to cool completely in the pan.

8. Once cooled, take the cake out of the pan, by gently inverting it, cut it into 16 squares and set aside.

9. In a small heatproof bowl, heat the half and half and pour over the chopped chocolate, stirring to combine.

10. Take each piece of cake and dip it into the chocolate sauce. Do the same with the remaining 15 pieces.

11. Once all the cakes are dipped in chocolate, grate some chocolate on top of them, if you prefer.

Note: You have to work quite fast, or the sauce will thicken. If that happens, you can

add a few more drops of half and half and heat it gently.

Black Forest Cake Recipe courtesy of tarladalal.com

Servings: 8-10

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Ingredients:

1 Large Fatless Sponge Mixture

1 small can (450 grams) cherries

1 tbsp red jam

300 gms fresh cream

4 to 5 tbsp powdered sugar

1 recipe Shortcrust Pastry (using 55 grams plain flour (maida) and 55 grams

cold butter)

2 tbsp rum or brandy or kirsch

grated chocolate for decoration

Directions:

1. Stone the cherries. Keep aside 3 tablespoons of the syrup and add the rum to it.

2. Bake the sponge mixture in a well-greased and dusted 175 mm. (7") diameter tin.

3. Cool the cake and trim form the top and bottom.

4. Cut the cake into 2 horizontally.

5. Sprinkle the syrup over the cake parts. Allow to soak for 10 minutes.

6. Roll out the shortcrust pastry dough to 175 mm. (7") diameter and bake in a hot oven at 450°F for 10 minutes.

7. Cool the pastry.

8. Apply a thin layer of jam over the pastry.

9. Put one part of the cake over the pastry.

10. Beat the cream with the sugar until very thick.

11. Spread a little cream over the cake, arrange the cherries on top and spread a thick layer (at least 12 mm. (1/2")) of cream over the cherries. Chill in the freezer compartment of a refrigerator for 10 to 15 minutes.

12. Put the other cake part on top, spread the remaining cream and decorate with grated chocolate and cherries.

13. Chill the cake.

14. Serve cold.

Chocolate Banana

Mousse Recipe courtesy of tarladalal.com

Servings: 4

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Ingredients:

Chocolate Sauce

3/4 cup roughly chopped dark chocolate

2 1/2 tbsp fresh cream

2 tbsp milk Other Ingredients

1/2 cup mashed banana

1 cup beaten whipped cream

1 tsp powdered sugar

1/4 tsp vanilla essence

Garnish

4 tbsp grated chocolate

Directions:

1. Heat the cream and milk and in a broad non-stick pan and bring to boil, while stirring continuously.

2. Add the chocolate and mix gently till the chocolate melts. Cool to room temperature and keep aside.

3. Combine the bananas and the chocolate sauce in a bowl and mix gently. Keep aside.

4. Combine the whipped cream, powdered sugar and vanilla essence in a bowl and mix gently.

5. Add the chocolate-banana mixture and fold gently.

6. Pour equal quantities of the mixture into 4 individual bowls or glasses and refrigerate for atleast 2 to 3 hours or till the mousse sets.

7. Serve chilled garnished with whipped cream and grated chocolate. Handy Tip To make the chocolate sauce in a microwave, combine all the ingredients in a microwave safe bowl and microwave on high for 1 minute. Remove and mix well till no lumps remain.

Cold Cocoa

Milkshake Recipe courtesy of tarladalal.com

Servings: 4 glasses

Prep Time: 5 mins

Ingredients:

2 1/2 tbsp cocoa powder

2 cups chilled full-fat milk

1/4 cup sugar

10 ice-cubes

2 tbsp grated chocolate

Directions:

1. Combine all the ingredients and blend in a juicer till the mixture is smooth and frothy.

2. Pour equal quantities of the milkshake into 4 individual glasses.

3. Serve immediately garnished with chocolate.

Popcorn Chocolate

Balls Recipe courtesy of tarladalal.com

Servings: 20 balls

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Ingredients:

1 cup dry corn (makai ke dane)

1/4 cup grated cooking chocolate

2 tsp butter

Directions:

1. Heat the butter in a pressure cooker.

2. Add the corn, mix well and close the lid without the whistle.

3. Continue heating on a low flame till you hear popping noises. When the corn stops popping, switch off the flame and open the pressure cooker.

4. Add the grated chocolate to the hot popcorn and mix gently. Put tablespoonfuls of this mixture onto greaseproof paper, allow to cool and serve immediately.

Spicy Orange Zest

Beef Recipe courtesy of allrecipes.com

Servings: 4

Prep Time: 20 mins

Cook Time: 5 mins

Total Time: 2 hours

Ingredients:

1 pound beef tenderloin, cut into 1/2 inch strips

1/4 cup orange juice

1/4 cup seasoned rice vinegar

2 tablespoons soy sauce

1 tablespoon hot chile paste (such as sambal oelek)

1 tablespoon brown sugar, or to taste

2 cloves garlic, minced

1/4 cup water

1 teaspoon cornstarch

cooking spray

2 tablespoons grated orange zest

1 bunch green onions, sliced - white parts and tops separated

Salt and freshly ground black pepper to taste

Directions:

1. Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.

2. Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.

3. Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is

dissolved, set aside.

4. Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.

5. Stir in light parts of green onion and orange zest; cook for 30 seconds.

6. Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.

7. Season with salt and black pepper to taste.

Tuna & Lemon

Orecchiette Recipe courtesy of taste.com

Servings: 4

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Ingredients:

400g orecchiette (or other short pasta)

1 1/2 tablespoons small salted capers, rinsed, drained

1 cup flat-leaf parsley leaves

1 cup basil leaves

1 garlic clove, roughly chopped

2 anchovy fillets in oil, drained

1 teaspoon Dijon mustard

Finely grated zest and juice of 1 lemon, plus strips of zest to serve

425g can tuna in oil, drained, oil reserved

Directions:

1. Cook the pasta in boiling, salted water according to packet instructions. Drain.

2. Meanwhile, pat capers dry with paper towel. Place herbs, garlic, anchovies, Dijon, lemon zest and juice, and 2 teaspoons capers in a processor and whiz until roughly chopped. With the motor running, drizzle in tuna oil until a coarse paste.

3. Stir the paste through the pasta. Flake the tuna, then add to the pasta with the remaining capers and toss to combine. Divide among serving bowls, garnish with the extra lemon zest strips and serve.

Lemon and Basil

Spaghetti Recipe courtesy of taste.com

Servings: 4

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Ingredients:

500g spaghetti

50g unsalted butter

300ml thickened cream

1/4 cup (60ml) lemon juice

Grated zest of 3 lemons

100g parmesan, grated, plus extra to serve

1/2 teaspoon freshly grated nutmeg

1 cup basil leaves, torn if large

Directions:

1. Cook the pasta in a large saucepan of boiling salted water according to packet

instructions.

2. Meanwhile, combine the butter, cream and lemon juice in a small pan and place

over low heat until butter melts. Remove from the heat.

3. Drain pasta, reserving 1 cup (250ml) of the cooking water, then return pasta to

the pan. Add cream mixture, zest and enough cooking water to allow the sauce to

coat. Add the parmesan and nutmeg, then season to taste. Sprinkle with basil

leaves and extra parmesan to serve.

Parmesan and

Pecorino Romano

Pesto Recipe courtesy of cheesemerchants.com

Servings: N/A

Prep Time: 15 mins

Cook Time: 0 mins

Total Time: 15 mins

Ingredients:

1 1/2 cups firmly packed basil leaves

1 cup firmly packed spinach leaves

1/2 cup fresh flat-leaf parsley

5 cloves garlic, crushed

1/2 cup toasted pecans

1 tablespoon lemon zest

1/2 lemon, juiced

1 cup grated Parmesan cheese

1/2 cup grated Pecorino Romano cheese

1/2 teaspoon cayenne pepper

1 teaspoon sea salt

1 teaspoon fresh ground black pepper

1 cup olive oil, or as needed

Directions:

1. Blend the basil, spinach, parsley, garlic, pecans, lemon zest, lemon juice,

Parmesan cheese, Pecorino Romano cheese, cayenne pepper, sea salt, and black

pepper in a food processor.

2. Mix until all ingredients are integrated.

3. With the food processor still running, slowly drizzle the olive oil into the mixture

until the mixture forms a paste.

4. Serve immediately or refrigerate for later use.

Sautéed Kale with

Lemon and

Romano Recipe courtesy of realsimple.com

Servings: 6 - 8

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

Ingredients:

3 cups chopped kale (about 7 stalks)

grated zest of 1 lemon ⅓ cup of green onions finely chopped

2 tbsp raw butter

½ cup Romano cheese finely grated

cayenne pepper

sea salt

Directions:

1. Saute chives with butter in sauce pan on low heat for about 3 minutes.

2. Remove stem of kale and chop into 1" pieces.

3. Put kale in pan with onions, cover with a lid and heat on simmer for 10 minutes.

4. Put kale, chives, lemon zest and cheese in a separate bowl and toss well.

5. Sprinkle with salt and pepper and serve.

Roasted Broccoli

with Lemon Zest

and Parmesan

Cheese Recipe courtesy of thedailymeal.com

Servings: 4

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Ingredients:

1 clove garlic minced

2 tablespoons lemon zest

½ cup olive oil

½ cup grated parmesan cheese, divided

¾ pound fresh broccoli florets

salt and pepper, to taste

½ lemon

Directions:

1. Preheat the oven to 400 degrees.

2. In a large bowl, mix together the garlic, lemon zest, olive oil and ¼ cup grated

Parmesan cheese. Add the broccoli to the bowl and toss well.

3. Spread out the broccoli on a parchment lined baking sheet. Top with salt and

pepper and the other ¼ cup Parmesan cheese. Pop in the oven. After 5 minutes,

stir the broccoli around. Cook for another 5 minutes. The broccoli should be

tender, but not mushy. If needed, pop in the oven for a few more minutes.

4. Remove from the oven, lightly squeeze the lemon half overtop and serve.

Cheesy Roasted

Cauliflower

Recipe with

Lemon Recipe courtesy of foodnetwork.com

Servings: 4

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Ingredients:

1 medium cauliflower cut into florets (about 5 cups cauliflower florets)

2 tablespoons olive oil

1/2 teaspoon chopped fresh thyme leaves (1/4 teaspoon dried thyme)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup (12 grams) finely grated parmesan cheese

1 teaspoon lemon zest

Juice from half a lemon

Directions:

1. Add cauliflower florets to baking sheet and top with olive oil, thyme, salt and pepper. Using kitchen tongs or hands, toss until florets are well coated. Spread florets out into a single layer.

2. Roast cauliflower about 20 minutes until tips and edges have turned golden brown. Halfway through roasting, it helps to toss the cauliflower so it roasts evenly.

3. Now, scatter parmesan cheese over cauliflower and place back into the oven for 5 minutes until cheese has melted and begins to brown.

4. Remove from oven then scatter lemon zest and juice over the top.

Grilled Zucchini

with Yummy

Lemon Zest Recipe courtesy of thepioneerwoman.com

Servings: 8

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Ingredients:

6 whole Zucchini (medium Sized)

1/4 cup Olive Oil

1 teaspoon Kosher Salt

1 teaspoon Black Pepper

3 whole Lemons, Zested

1/4 cup grated Parmesan Cheese

1 teaspoon Kosher Salt (additional)

Extra Olive Oil If Needed For Brushing

Directions:

1. Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic zipper bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and smush them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.

2. Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini on all three sides until nice and tender, being careful not to burn them. Remove the zucchini to a plate as it gets done.

3. Pile up the rest of the lemon zest and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt and zest together until it becomes...well, lemon salt! Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled zucchini. Sprinkle the parmesan cheese on top and serve.

Baked Parmesan

Mushrooms Recipe courtesy of damndelicious.ne

Servings: 4

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Ingredients:

1 1/2 pounds cremini mushrooms, thinly sliced

3 tablespoons olive oil

Zest of 1 lemon

1/4 cup freshly squeezed lemon juice

3 cloves garlic, minced

2 teaspoons dried thyme

1/4 cup grated Parmesan

Kosher salt and freshly ground black pepper, to taste

Directions:

1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick

spray.

2. Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil,

lemon zest, lemon juice, garlic, thyme and Parmesan; season with salt and

pepper, to taste. Gently toss to combine.

3. Place into oven and bake for 12-15 minutes, or until browned and tender, tossing

occasionally.

4. Serve immediately

Cranberry Orange

Scones Recipe courtesy of foodnetwork.com

Servings: 14 to 16

Prep Time: 20 mins

Inactive Time: 15 mins

Cook Time: 20 mins

Total Time: 55 mins

Ingredients:

4 cups plus 1/4 cup all-purpose flour

1/4 cup sugar, plus additional for sprinkling

2 tablespoons baking powder

2 teaspoons kosher salt

1 tablespoon grated orange zest

3/4 pound cold unsalted butter, diced

4 extra-large eggs, lightly beaten

1 cup cold heavy cream

1 cup dried cranberries

1 egg beaten with 2 tablespoons water or milk, for egg wash

1/2 cup confectioners' sugar, plus 2 tablespoons

4 teaspoons freshly squeezed orange juice

Directions:

1. Preheat the oven to 400 degrees F.

2. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and

butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

3. Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

4. Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Candied Orange

Zest Recipe Recipe courtesy of recipetips.com

Servings: 14 to 16

Prep Time: 45 mins

Cook Time: 30 mins

Total Time: 1 hr 15 mins

Ingredients:

2 oranges 1/3 cup water 1/3 cup sugar additional sugar for dredging zest strips

Directions:

1. Wash oranges thoroughly. Carefully trim zest (orange outer layer of peel) in wide strips using a small knife or vegetable peeler. If zest strips have any pith (the bitter white layer of the peel) on them, carefully cut or scrape the pith off with a small knife. Cut zest strips lengthwise into thin julienne strips.

2. Place zest strips in a small sauce pan and cover with cold water. Cook over medium heat until water comes to a simmer. Simmer for 6 minutes.

3. Drain strips and then return to the sauce pan and add 1/3 cup of water and 1/3 cup of sugar. Bring the mixture to a simmer and cook over low heat for approximately 10 to 15 minutes, until strips turn translucent and the sugar and water begin to thicken.

4. Remove from the heat, and using a fork, take the strips from the sauce pan and place on a sheet of wax paper. Separate and spread out the strips on the wax paper and allow to cool slightly. Then roll the strips in sugar until well coated and allow to cool completely before storing in an airtight container.

Glazed Carrots with Brown Sugar and

Orange Zest Recipe Recipe courtesy of recipetips.com

Servings: 4

Prep Time: 5 mins

Cook Time: 35 mins

Total Time: 40 mins

Ingredients:

1 1/2 pounds carrots 1/3 cup brown sugar, packed 1/2 teaspoon salt 1/2 teaspoon orange peel, grated 2 tablespoons butter or margarine

Directions:

1. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.

2. Add carrots. Cover and heat to boiling; cook until tender about 25 minutes. Drain.

3. In large skillet, cook and stir brown sugar, salt, orange peel and butter until bubbly.

4. Add carrots; cook over low heat; stirring occasionally about 5 minutes or until carrots are glazed and heated through.

Orzo with

Thyme and

Lemon Zest Recipe courtesy of allrecipes.com

Servings: 4

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Ingredients:

1 1/2 cups chicken stock or broth

2 cups water

Pinch dried red pepper flakes

1 garlic clove, minced or pressed

3/4 cup orzo

1/2 lemon, zested

2 tablespoons fresh chopped thyme leaves

Salt

Directions:

1. In a medium saucepan, add the stock, water, pepper flakes, and garlic and bring

to a boil over high heat.

2. Stir in the orzo, lower the heat, and simmer until most of the liquid has been

absorbed, stirring occasionally, about 10 minutes.

3. Remove from the heat, and stir in lemon zest and thyme leaves.

4. Season with salt, to taste, and transfer to a serving bowl.

Lemon-Rosemary

Chicken with

Tomato Bread

Salad Recipe courtesy of womansday.com

Servings: 4

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 60 mins

Ingredients:

3 clove(s) garlic 2 tablespoon(s) fresh rosemary, chopped 2 tablespoon(s) grated lemon zest 3 tablespoon(s) lemon juice 3 tablespoon(s) olive oil Kosher salt and pepper 4 small chicken legs (about 2 lb), split (4 drumsticks and 4 thighs) 3 large (4 to 5 cups) tomatoes, cut in 1-in. chunks 1 small red onion, halved and thinly sliced cup(s) light Italian dressing 4 large slices Italian bread, (1-in.-thick) 1/2 cup(s) basil leaves, sliced

Directions:

1. Finely chop 2 cloves of the garlic. In a large resealable bag, combine the chopped garlic, rosemary, lemon zest, lemon juice, 2 Tbsp olive oil, 1/2 tsp each salt and pepper. Add chicken and turn to coat. Refrigerate, turning once or twice, for at least 30 minutes and up to overnight.

2. Heat grill to medium-low. In a medium bowl, toss together the tomatoes, onion

and dressing in a medium bowl; set aside.

3. Cut the remaining clove garlic in half and rub on both sides of bread, then brush with remaining 1 Tbsp oil. Grill until lightly toasted, about 1 minute per side. Cut the bread in bite-size chunks. Place the basil and bread on top of the tomatoes but don't toss until 10 minutes before serving.

4. Remove the chicken from the marinade (discard the marinade). Grill the chicken,

covered, turning occasionally, until cooked through, 30 to 40 minutes. Transfer

the chicken to a platter. Toss the bread and basil into the salad and serve with the

chicken.

Chicken Satay

Skewers Recipe courtesy of womensday.com

Servings: 16

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

Ingredients:

16 (about 1 1⁄2 lb) chicken tenders

16 skewers (6 in.)

3/4 cup(s) peanut satay sauce (we used Thai Kitchen)

1/4 cup(s) lime juice

1 teaspoon(s) grated lime zest

2 tablespoon(s) water

1/4 cup(s) chopped cilantro or mint

Nonstick cooking spray

Small seedless cucumbers (optional)

Directions:

1. Heat stovetop grill pan or broiler. Thread a chicken tender on each skewer.

2. Mix remaining ingredients in medium bowl. Remove 1⁄3 cup sauce to small bowl; use to brush both sides of chicken. Reserve remaining sauce for serving. Lightly coat chicken with nonstick spray.

3. Grill 2 to 3 minutes per side until chicken is cooked through. Garnish with thick slices of small seedless cucumbers, if using. Serve with reserved sauce.

Fusilli with

Asparagus and Peas Recipe courtesy of womanday.com

Servings: 4

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Ingredients:

12 ounce(s) long fusilli pasta

1 pound(s) asparagus , trimmed and cut into bite-size pieces

4 ounce(s) sugar snap peas, trimmed and halved

1 cup(s) frozen peas

1 1/2 tablespoon(s) olive oil

3/4 cup(s) minced shallots

1/4 teaspoon(s) each salt and pepper

1 cup(s) reduced-sodium chicken broth

1 teaspoon(s) grated lemon zest

cup(s) grated Parmesan

Directions:

1. Bring a 5- to 6-qt pot of salted water to a boil. Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done, and peas 2 minutes before done. Drain pasta and vegetable mixture.

2. While pasta cooks, heat oil in a 10- to 12-in. nonstick skillet over medium heat. Add shallots, salt and pepper; sauté 5 minutes until tender. Add broth; heat.

3. Return pasta and vegetable mixture to pasta pot. Add shallot mixture and lemon zest; gently toss to mix and coat. Toss with Parmesan and serve.

Osso Buco Recipe courtesy of womansday.com

Servings: 4

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Ingredients:

1 large onion, cut into large chunks

3 medium carrots, cut into large chunks

1 celery stalk, cut into large chunks

3 medium garlic cloves, crushed

8 large sprigs of flat-leaf parsley

4 tablespoon(s) (1/2 stick) unsalted butter

3 sprig(s) of fresh thyme

2 bay leaves

3/4 teaspoon(s) kosher salt

3 tablespoon(s) extra-virgin olive oil

3/4 cup(s) all-purpose flour

4 (3 to 3 1/2 pounds) veal shanks, 2 inches thick, tied around the perimeter with string to keep them from falling apart during cooking

1/4 teaspoon(s) freshly ground black pepper

3/4 cup(s) dry white wine, such as Pinot Grigio

1 cup(s) canned low-sodium chicken stock or water

1 teaspoon(s) finely minced garlic

1 teaspoon(s) grated lemon zest

Directions:

1. Preheat the oven to 350°F.

2. In a food processor, combine the onion, carrots, celery, and garlic, and pulse to chop. Pull the leaves off the parsley stems and chop by hand; you should have about 2 tablespoons parsley. Set the leaves aside for the gremolata, but save the stems.

3. Melt the butter in a Dutch oven or wide, shallow (4 to 5 inches high) pot over medium heat. Add the chopped vegetables, thyme, bay leaves, and 1/4 teaspoon of the salt. Cook, sitting occasionally, until the vegetables are softened but not browned, about 10 minutes.

4. Meanwhile, heat the olive oil in a large frying pan over a medium-high flame until smoking. Put the flour in a large paper or plastic bag, add the veal, and shake the bag to coat the veal with the flour. Remove the veal from the bag and shake off the excess flour. Put the veal on a plate or cutting board and sprinkle with the remaining 1/2 teaspoon of salt and the pepper. When the oil is hot, put the veal in the pan and cook until well browned on one side, 3 to 4 minutes. Then turn and brown on the other side.

5. While the meat cooks, make the gremolata: stir together the reserved 2 tablespoons chopped parsley, the minced garlic, and the lemon zest. Set aside.

6. When the meat is tender, remove it to a deep serving platter. Put the pot over medium-high heat and reduce until the liquid is just thick enough to coat the back of a spoon, about 5 minutes. The sauce shouldn't be thick, but rather thickened juices with lots of vegetables. Remove the parsley stems, thyme sprigs, and bay leaves. Pour the sauce over the veal and sprinkle with the gremolata. Serve hot.

7. Best wine pairing: Aged Barolo or Aglianico.

Mediterranean

Turkey Kabobs Recipe courtesy of womansday.com

Servings: 4

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Ingredients:

1 1/4 pound(s) ground turkey

cup(s) bulgur wheat

1 tablespoon(s) minced garlic

1 tablespoon(s) grated lemon zest

2 teaspoon(s) ground cumin

1/2 teaspoon(s) salt

1 red onion, cut in 16 chunks

Nonstick spray

Mint & Garlic Sauce

1 cup(s) plain lowfat yogurt

1/4 cup(s) chopped fresh mint

1/4 teaspoon(s) minced garlic

1/4 teaspoon(s) salt

Directions:

1. Remove broiler pan. Coat rack with nonstick spray. Heat broiler. Have ready 8 wooden skewers.

2. Mix turkey, bulgur, 1⁄3 cup water, the garlic, zest, cumin and salt in a large bowl until well blended. Form into 16 sausages. Thread 2 per skewer plus 2 onion chunks. Coat with nonstick spray.

3. Broil 3 to 4 in. from heat source 4 minutes on each of 4 sides, or until no longer pink at center.

4. Meanwhile, mix Sauce ingredients in a small bowl. Serve with the kabobs. Serve with bulgur wheat and sautéed zucchini and grape tomatoes.

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