Browsing Tag


Roasted Parmesan Zucchini

April 21, 2010

Last week while teaching a class on healthy cooking, a number of the women in the class were interested in learning exactly how you roast vegetables, which is actually incredibly easy once you get down the basics. In my opinion, there is no better, or easier, way to cook veggies.

Broccoli, cauliflower, zucchini, squash, and sweet potatoes get roasted most often in my kitchen, and I can’t get enough of the sweet, toasty flavor roasting imparts on vegetables. Roasting is usually done with fairly dry heat with just a bit of oil or other liquid in a pan, baking sheet, or baking dish or some sort. It can also be done at a slightly higher heat in the oven. Most of the time when I’m roasting veggies, it’s done between 400 – 450*F.

As we speak, I’m posting from Florida. Meant to post this a few days earlier, but was having so much fun in the sun and sand that I completely forgot! Back to regular life tomorrow.

Roasted Parmesan Zucchini
*2 medium zucchini, thinly sliced
*1 Tbsp. olive oil
*1/2 tsp. kosher salt (or 1/4 tsp. table salt)
*1/2 tsp. ground cumin
*1/4 tsp. ground black pepper
*1 Tbsp. grated Parmesan cheese

*Preheat oven to 400*F.
*Toss zucchini with olive oil. Place in a pan or baking dish. Sprinkle with salt, cumin, and black pepper. Place in the oven and roast for 10 minutes, tossing once half way through. After 10 minutes, sprinkle the Parmesan cheese over the zucchini and bake 2 minutes more to melt the cheese.
*Remove from oven and serve immediately.

Happy Cooking!


Spinach-Parmesan Multi-Purpose Spread

April 16, 2010

I’ve had a few people ask me if I eat everything I put on my blog. The short answer is: no. With the endless parade of cookies, pies, cakes and desserts of all kind that find their way to Espresso and Cream, it would be an amazing feat if I were able to. Instead, most of my sweet treats get packed up and shipped off or taken with me to work. Thus far, none of my coworkers have complained.

I love making desserts, but it’s the savory dishes I consume every day that I am most passionate about, though I post these recipes less frequently because they are somewhat second nature, rarely even involving a recipe. But when I realized how much I was using this spread, I thought it was time to whip out my measuring cups and really find out what I was putting in my Spinach-Parmesan Multi-Purpose Spread.

I find endlessly useful and super delicious. Sandwich spread? Check. Salad dressing? Check. Chip and veggie dip? Check and check. Like I said, it’s so incredibly versatile. A little bit salty, creamy, and even a bit healthy (hello spinach!) it stores well when tightly covered in the refrigerator.

Spinach-Parmesan Multi-Purpose Spread
*3/4 cup olive oil
*1 cup tightly-packed spinach
*2 Tbsp. cider vinegar
*2 Tbsp. dried Italian herb mixture
*1/4 c. sour cream
*3 Tbsp. grated Parmesan cheese

*Add all the above ingredients into a food processor or blender and process until smooth.
*Serve atop toast for a sandwich spread, as a dip for veggies, or in place of your favorite salad dressing.

Happy Cooking!