Shaved Zucchini-Fennel Salad

Ingredients

• 1 pound zucchini (2-3 medium) (>>I typically grab one yellow and the rest green, just to add some visual interest.  You can also do a couple of radishes as well, if you have any handy.)
• 1 large bulb fennel, quartered and cored, fronds reserved (>>A small one is totally fine.  The fronds are the green, dill-looking things at the top.)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup slivered red onion (>>I added about a tbs of a sweet onion instead and it was fine.)
• 6 tablespoons shredded Manchego or Asiago cheese (>>I may try Parmesan next time, but either way, it has to be fresh.)

Preparation

1. Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or knife. Place the strips on a double layer of paper towel and let stand while you prepare the rest of the salad. (>>I loosely pressed them between two sheets of paper towel and it was fine.  You just don't want them dripping, otherwise they won't absorb the dressing.)
2. Very thinly slice fennel bulb with a knife or mandoline. Chop enough fronds to equal about 1/4 cup (>>Roughly. If you don't hit 1/4 cup, it's fine). Whisk oil, lemon juice, salt and pepper in a large bowl. Add the zucchini, fennel, fronds and onion; gently stir to coat well. Serve sprinkled with cheese.

Original recipe found here.

Mushroom and Tomato Flatbread Topped with Fresh Arugula

Cover recipe/image from August 2007 Food and Drink - the fresh arugula is AMAZING. The cherry tomatoes take quite a while to de-seed, but are definitely worth it. I don't really know what Telaggio cheese is, but I use brie from the market sometimes and it work well. The idea of pizza with something salad-ish on top seems kind of weird at first, but in the end, it totally works. We've served this at an appetizer party before, but it also works with a vegetarian entree if you don't mind that it's kind of low protein.

Cooked pizza toppings:
2 cups (500 mL) cherry tomatoes, halved and seeded
1 lb (500 g) mixed mushrooms
¼ cup (50 mL) olive oil
2 tbsp (25 mL) balsamic vinegar
Salt and freshly ground pepper

Fresh pizza toppings:
2 tbsp (25 mL) olive oil
1 large flat bread
8 oz (250 g) Taleggio cheese, thinly sliced or chopped
2 cups (500 mL) arugula
2 tsp (10 mL) balsamic vinegar
Kosher or Maldon salt for sprinkling

1. Preheat oven to 400°F (200°C).

2. Toss together tomatoes and mushrooms with oil, balsamic vinegar and salt and pepper. Lay tomatoes and mushrooms in 1 layer on a baking pan and roast for 10 to 15 minutes or until vegetables have softened. Let cool, and slice mushrooms.

3. Brush a baking sheet with 1 tbsp (15 mL) olive oil. Lay flat bread in baking sheet and brush with remaining 1 tbsp (15 mL) olive oil.

4. Scatter over Taleggio cheese, mushrooms and tomatoes and bake for 10 minutes or until cheese is melted.

5. Toss arugula with the 2 tsp (10 mL) balsamic vinegar and arrange on top of flatbread. Sprinkle with salt.

Original recipe/photo.

Hummus

Ingredients:

* 1 16 oz can of chickpeas or garbanzo beans
* 1/4 cup liquid from can of chickpeas
* 3 tablespoons lemon juice (more to taste)
* 1 1/2 - 2 tablespoons tahini
* 2 cloves garlic, crushed (I've done up to 5 if I'm feeling ambitious)
* 1/2 teaspoon salt (makes it rather salty - I think I'll do 1/4 next time)
* 2 tablespoons olive oil

Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. I usually leave chunks, but it can easily be blended until smooth. Add 1/4 cup of liquid from chickpeas.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Garlic Roasted Shrimp

Ingredients:

1-1/2 lb. jumbo shrimp (16-20 count), shells peeled, tails left on
2 cloves garlic, finely chopped (about 1 tablespoon)
2 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. cracked black pepper

Directions:

Heat the oven to 450°F. Remove the vein from the shrimp, if necessary. In a large bowl, toss the shrimp with the garlic, olive oil, salt, and pepper. Spread the shrimp on a heavy-duty rimmed baking sheet in a single layer. Roast for 3 min., turn the shrimp over with tongs, and continue roasting until the shrimp are opaque and firm, another 2 to 4 min. Transfer the shrimp to a shallow dish, cover partially, and refrigerate. When the shrimp are thoroughly chilled (after about 2 hours), serve them with cocktail sauce.

Cocktail Sauce

1/2 cup tomato ketchup
1/2 cup chili sauce
1/4 cup grated red onion (from about 1/4 medium onion; using the large holes on a box grater)
1/2 tsp. finely chopped fresh jalapeño
3 Tbs. prepared horseradish
1 Tbs. fresh lemon juice; more to taste
1/8 tsp. kosher salt; more to taste

Directions:

Put all the ingredients in a bowl and stir to combine. Chill, covered, until ready to use. This sauce is best made a day in advance and keeps well for up to a week. Just before serving, taste and add more lemon juice and salt as needed.