YieldMakes about 60 hors d'oeuvresIngredients8 large ribs of celery2 tablespoons fresh lemon juice2 teaspoons vegetable oil1 cup finely diced red apple3/4 cup finely crumbledRoquefort3/4 chopped walnuts2 tablespoons minced fresh parsley leavesPreparation With a vegetable peeler cut a thin slice down the length of the rounded side of each celery rib so that the celery ribs can lie open side up.In a bowl combine well the lemon juice, the oil, and the apple, stir in the Roquefort,the walnuts, the parsley, and salt and pepper to taste, and combine the mixture well.
Sprinkle each half of squash with 1/4 tsp.Trim 1/4" from top of garlic head to expose cloves.
Add pinch of salt and enough cold water to cover by 1/2 inch.)
For dough shells: Combine fresh masa or masa harina mixture, lard, flour, baking powder, and salt in large bowl.
Put the celery boats in a bowl of ice and cold water and chill them, covered, until ready to assemble the hors d'oeuvres.Cut 6 ounces of the Gruyère into 1-inch julienne strips and grate fine the remaining 2 ounces.
Add the garlic and sauté over medium-low heat for about 30 seconds, being careful to let the garlic brown.Place the zucchini halves facedown in the garlic butter and sprinkle lightly with salt and pepper.
Drain the bulgur and squeeze it dry in a kitchen towel.With a melon-ball cutter scoop out the zucchini flesh, reserving it for another use and leaving 1/4-inch shells.
YieldServes 4Ingredients4 ears corn, unhusked2 tablespoons olive oil1 medium zucchini, cut into 1/3-inch dice1 cup finely chopped red onion1 cup coarsely grated Monterey Jack cheese with hot peppers2 tablespoons finely crushed corn tortilla chipsPreparation Pull a lengthwise strip of corn husk (about 1 to 1 1/2 inches wide) from each ear to expose a strip of kernels and discard husk strip.Add corn mixture to zucchini and season with salt.
So in this recipe, you’ll learn how to cook spaghetti squash boats with quinoa and caramelized onions.Cut the spaghetti squash in half lengthwise and remove the seeds.