Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? All the Buzz: Zillions of Zoodles! Anyone who owns a KitchenAid stand mixer will tell you they know all about the Spiralizer. I know it may sound like a super-hero with super-powers, but in many ways it is….for foodies, in my opinion. A Spiralizer is an attachment that can peel and slice vegetables into a uniform spiral making the vegetables look like noodles. This is a great tool for those going Paleo or living gluten-free. In mere seconds any vegetable, like zucchini, can be transformed into an abundant bowl of Zoodles. Think about the options for yellow squash, cucumbers, carrots, and potatoes! Move over, Pasta, there’s a new sheriff in town!
ZILLIONS OF ZOODLES 
Ingredients:

1-2 zucchini, spiralized 

1-2 tablespoons olive oil

8 ounces shrimp, precooked

1/8 teaspoon dill weed

1/8 teaspoon red pepper flakes

1/4 teaspoon sea salt

1/2 cup sun-dried tomatoes, chopped

1/2 cup Greek olive mix

3 tablespoons basil pesto

Fresh parsley, for garnish 
Instructions:

Spiralize zucchini zoodles into a bowl. Discard spiral stems. In a large skillet, heat olive oil to sauté shrimp sprinkled with dill weed, sea salt, and red pepper flakes. Remove from pan; keep drippings. Reduce heat and toss zoodles in reserve oil to coat. Add sun-dried tomatoes and olives. Stir in basil pesto. Toss gently. Heat zoodles no longer than 3-4 minutes. Remove and serve with sautéed shrimp. Garnish with fresh parsley. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? All the Buzz: Yucca Crispy Sticks! From time to time I get a little help from my friends. Recently The Dancing Herbalist* suggested I share a post on the yucca root with my readers. To be honest, I have yucca plants growing all over my yard, and while I enjoy their hardy green foliage year round, and their beautiful white fan of blossoms every summer, I never gave them a second thought as a food source. Apparently they contain dietary fiber advantageous in controlling blood sugar and cholesterol levels in subtropical regions. Tasting very much like a potato, with roots that simulate a sweet potato, the yucca root is an healthy option loaded with antioxidants. I admit, I learn something new every day. 
YUCCA CRISPY STICKS
Ingredients:

1 large yucca, peeled and cut into sticks

1-2 tablespoons olive oil

1/2 teaspoon chili powder 

1 teaspoon seasoned salt

1/8 teaspoon cracked black pepper

1/2 cup Panko seasoned bread crumbs

1/3 cup Italian seasoned bread crumbs, finely ground

1/4 cup Parmesan cheese, grated
Instructions:

Preheat oven to 425°. Peel yucca with vegetable peeler to remove waxy skin. Cut into sticks, as uniform in thickness as possible. Do not make too thin. Place in a 2-quart pan with enough water to cover. Bring to boil. Cook 5-7 minutes. Remove and drain immediately. Submerge in an ice bath. Transfer drained sticks to a large bowl. Coat with olive oil and chili pepper, seasoned salt, and cracked black pepper. Mix together panko crumbs, Italian seasoned bread crumbs, and Parmesan cheese. Spread on waxed paper. Roll each seasoned yucca stick in the crust mixture to coat and line in a single layer on a wire rack nested on a baking sheet. Bake 10 minutes, turn and bake 5 minutes longer until golden brown. Serve warm with spicy mayo. 
Ingredients for Spicy Mayo:

3 tablespoons mayonnaise 

1-2 tablespoons sriracha sauce

1 teaspoon lemon juice

1 teaspoon soy sauce

1 teaspoon chili pepper rings
Instructions:

Combine mayonnaise, sriracha sauce, lemon juice, and soy sauce in a bowl. Mix well until smooth. Garnish with chili pepper rings. 
* Please visit The Dancing Herbalist at 

https://thedancingherbalist.wordpress.com

Visit Boston’s Theater District 

Boston’s Theater District Brings Entertainment Up Close and Personal!  If you appreciate any form of live entertainment, you can find it in Boston’s Theater District. The architecture alone is a marvel. Notice Greek Revival and Spanish Baroque-style as well as Italianate designs. One can almost get a crook in the neck from gazing upward at historical landmarks along Tremont and Washington Street. Around every corner is an opportunity to experience talent at its best. Marquees boast exclusive shows in addition to old favorites. Comedy shows? Absolutely. Broadway musicals? Of course. Opera? Indubitably. Dance? Without exception. When the mood strikes, take a walk in thriving downtown Boston. The choices for outstanding theater are endless. 

Eating My Way Through the Alphabet; Letter X

What’s Cooking in Gail’s Kitchen? All the Buzz: X-ceptional Sesame Slaw! Get set for a roller coaster ride of flavor. Asian-style coleslaw is a lighter alternative for your next potluck or picnic outing. No mayo! It has a distinct taste of pineapple, ginger, sesame, and soy with just a slight kick of red pepper. The recipe has some shortcuts so you can leave the kitchen behind and get on with summertime fun. Throw it together in a flash and watch it become a crowd-pleaser. 
X-CEPTIONAL SESAME SLAW
Ingredients:

16 ounces cole slaw mix, green cabbage and carrots 

3 green onions, snipped

1 cup Sesame Asian dressing

1/4 cup rice vinegar

1 1/2 tablespoons sesame oil

2 teaspoons soy sauce

1 tablespoon sriracha hot sauce

1/4 cup almonds, sliced

2 tablespoons toasted sesame seeds
Instructions:

Combine cole slaw mix and green onions into a large bowl. Whisk together Sesame Asian dressing, rice vinegar, sesame oil, soy sauce, and sriracha hot sauce. Toss cabbage/carrots mixture with dressing to coat. Cover and chill one hour. Sprinkle toasted sesame seeds and almond slices over all before serving.  

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? All the Buzz: Whitewashed Egg Pizza! Putting an egg on pizza? Seriously? I know this might sound a little weird, but take a baby step out of your comfort zone. The first time I saw fried egg on a pizza, I was visiting the south of France. It’s really quite common there. In fact, you’re the fortunate one if you get the egg on your slice at a takeaway stand. You really must give it a whirl. I find as long as I bake in stages, the end result is a crispy crust with an egg over easy. Just imagine how fun it will be to pop the egg yolk and spread it around so everyone gets a taste. 
WHITEWASHED EGG PIZZA
Ingredients:

1 naan

2 tablespoons olive oil

1/8 teaspoon garlic powder 

4 tablespoons chunky pasta sauce 

1 tablespoon fresh basil, chopped

3/4 cup gruyere cheese, shredded 

2 onion rings, nested

1 egg

1/3 cup mozzarella cheese

2-3 tablespoons Greek yogurt

1/8 teaspoon sea salt

Dash of pepper

2 tablespoons fresh basil, for garnish
Instructions:

Preheat oven to 425°. Set oven rack on middle setting. (For the last step you will raise it up one setting.) Rub olive oil over surface of naan. Sprinkle with garlic powder. Bake 5 minutes. Remove from oven. Spoon chunky pasta sauce evenly over naan. Use 1 tablespoon fresh basil over sauce. Sprinkle with gruyere cheese. Bake 5 minutes until slightly melted. Remove from oven. Raise the oven rack up one setting. Place the nested onions on a flat portion of the crust. Gently crack an egg into the center of the onion rings. Distribute the mozzarella cheese over the pizza, excluding the egg area. Dollop the Greek yogurt over the cheese. Season with salt and pepper. Bake 5 minutes longer or until egg is set. If the crust becomes too brown, cover it with foil, leaving the egg portion uncovered. When cheese is gooey and egg is cooked, remove from oven. Garnish with fresh basil. 

Dining Outside the Home; 110 Grill in Nashua, New Hampshire 

Dining Outside the Home: 110 Grill in Nashua, New Hampshire! Turning the corner into Summer makes a restaurant with outdoor seating that much more desirable, especially on comfy cushions around a fire pit. As the sun cools down and the taste buds heat up, gathering with that special someone for a leisurely meal, trendy conversation, and innovative cocktails suddenly becomes high on the list. After all, you deserve it. Choose something interesting as a starter appetizer, fresh from the garden salads, or a main course favorite of the chef. Then be sure to leave room for dessert. To repeat myself…you deserve it!

Eating My Way Through the Alphabet; Letter V

What’s Cooking in Gail’s Kitchen? All the Buzz: Violet Crostini! Edible flowers are kind of a new thing for me this year. Everywhere I look, nature has exploded with beauty and color. Because I take special care in avoiding chemicals and pesticides in my herb garden and on the grounds, I can reap the benefits of sweet edible flowers high in vitamins. This recipe for Violet Crostini is one step up from an ordinary salad of mixed greens. By toasting a sesame artisan bread and slathering it with Norwegian Jarlsberg Cheese Spread, the salad greens and fresh violet petals create an open face sandwich or crostini. Top it off with a pretty, light purple edible chive blossom for a light onion taste. Doesn’t it look delicious?
VIOLET CROSTINI 
Ingredients:

2-4 slices sesame bread, toasted

4 tablespoons Norwegian Jarlsberg Cheese Spread*

1 cup mixed salad greens

2 tablespoons violet petals

2 chive blossoms, stems removed

2 tablespoons lemon olive oil

2-4 sprigs lemon thyme 
Instructions:

Toast sesame seed artisan bread. Spoon two tablespoons of Norwegian Jarlsberg Cheese Spread on each piece. Divide salad greens between the crostini. Top with violet petals and chive blossom. Drizzle lemon olive oil over all. Garnish with lemon thyme. 
* Follow the link for the Norwegian Jarlsberg Cheese Spread recipe. 

https://snapshotsincursive.com/2016/06/10