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Zucchini & Yellow Squash Rosettes

Zucchini & Yellow Squash Rosettes

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Total Time: 15 minutes
Yield: 40–50 Rosettes 1x
Diet: Vegetarian

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Description

Zucchini and Yellow Squash Rosettes are a recipe that’s as beautiful as they are delicious. Packed with tangy goat cheese, sweet cranberries and crunchy pine nuts. This appetizer is perfect for impressing guests or adding elegance to any meal. This recipe was created for the Park Union Farmer’s Market.

Ingredients

Units Scale

1 Medium Zucchini
1 Medium Yellow Squash
2 oz Goat Cheese
1/2 tsp Lemon Zest
1/2 tbsp Lemon Juice
1/4 cup Dried Cranberries
1/4 cup Pine Nuts

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Instructions

Trim the ends of the zucchini and squash. Then, using a vegetable peeler, peel long ribbons of both the zucchini and squash.
Mix the goal cheese filling. Using a microplane zester, zest and juice the lemon. In a small mixing bowl combine the goat cheese, lemon zest and lemon juice, Mix together with a fork to fully incorporate.
Toast the pine nuts. Place the pine nuts into a dry skillet, in a single layer. Turn the heat to medium-low and toast for 2-3 minutes, continually stirring or tossing the skillet to
Place the zucchini and squash ribbons onto a cutting board or work surface. Using a butter knife or small spatula, spread 1/2 to 1 tsp of goat cheese mixture onto each ribbon. Top the goat cheese with a few cranberries and pine nuts. Roll up. Continue until all the ribbons have been filled. Enjoy!

Equipment

microplane zester

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Mixing Bowl

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Prep Time: 15 minutes
Category: Appetizer
Method: No Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 3
Calories: 32
Sugar: 2g
Sodium: 12mg
Fat: 2g
Carbohydrates: 2g
Fiber: 0g
Protein: 2g
Cholesterol: 2mg

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Delicata Squash & Apple Fritters with Caramelized Onion

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Author: Amy RD, LDN
Total Time: 55 minutes
Yield: 40 Servings 1x
Diet: Vegetarian

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Description

Delicata Squash and Apple Fritters are a fun and delicious appetizer, created for the Black Forest Farmer’s Market.

Instructions

Make the onions

Heat a large cast iron pan to medium-high heat, add the oil, then the onions and salt. Cook on medium-high for about 2 minutes then lower the heat to low and cook for 30-45 minutes until the onions have cooked down and caramelized.

Make the fritters

In a large bowl combine all the ingredients for the fritters, squash, apples, cheddar cheese, eggs, feta, salt, pepper and vinegar.
Heat a large skillet over medium heat. Using a tablespoon, scoop your fritter mixture and then place into the hot skillet. With a spatula press the fritter batter to flatten slightly so it cooks evenly. Cook for 3 minutes on one side and then flip and cook for an additional two minutes. Continue this with the remaining batter.
In a small bowl combine the caramelized onions, julienned apples and vinegar.

Make the cheddar crisps

Preheat your oven to 400° F. To make the cheddar crisps, line a baking sheet tray with parchment paper or a baking silpat. Place teaspoon size portions of shredded cheddar onto the tray, spacing one inch in between each pile of cheese. Bake for 7 minutes, remove from the oven and allow to cool for 5 minutes to set.

To Serve