Zucchini Cakes with Mint Dipping Sauce

amanda's plate zucchini cakes

 Zucchini is definitely in abundance during Michigan summers. I’ve planted one plant which has already yielded 15 yellow squash (relatives of the zucchini)! Zucchini is such a special vegetable that today, August 8th is National Zucchini day. 

Because zucchini has a very high water

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Cucumber Mint Yogurt Salad

cucumber mint yogurt salad

One of my favorite salads on a hot summer day, is this refreshing cucumber mint yogurt salad. This recipe is a traditional Lebanese dish, typically served as part of a Mezze plater. It is called ‘Khayr bi Laban’, which translates to cucumbers in yogurt. The traditional yogurt used is laban, but I prefer the greek yogurt, to provide more protein 😀

amandas plate cucumber mint yogurt salad

I

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Fried Green Tomatoes

Amanda's Plate fried green tomatoes, fried green tomato recipes

Growing up in our family owned grocery store, I had a unique opportunity to learn about different fruits and vegetables. I saw many customers purchasing the green tomatoes we had on display and often wondered what they would be making with them and so I asked! I learned about fried green tomatoes and had to try it myself. 


FRIED GREEN TOMATO RECIPE

I gathered the ingredients and set out to make this traditionally Southern Dish.

Since

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Beef Wellington Recipe

Beef Wellington has become closely tied to MasterChef and Gordon Ramsay. I’ve created my own Beef Wellington Recipe using Crescent Foods All Natural Angus Beef. 

I love using Crescent Foods, free range, grass fed and finished beef! All Crescent Foods products are humanely treated and hand harvested Halal. The all natural beef, means five times more minerals and vitamins. It is also antibiotic and hormone free.

Crescent Foods beef is

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Coconut Shrimp Taco Recipe

During this past Ramadan, my sister Deana invited us over for a taco Tuesday iftar. She made these incredible coconut shrimp tacos, that Hussein and I could not stop talking about. We enjoyed them so much that I had to have the recipe. I’m so excited to share Deana’s coconut shrimp taco recipe.

The shrimp tacos are paired with a cabbage and mango slaw and topped with a chipotle honey cream sauce! And its the perfect blend of sweet, spice, acidity. The slaw and radish adds the perfect fresh crunch.


The

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Persian Style Dill Rice Recipe

dill rice recipe

I have been so excited to make this dish! My friend and colleague told me about it a few weeks ago. When she said “about 10 cups of dill get added”, I asked her to repeat herself. Again, she repeated “10 cups of dill”. I asked so many follow up questions that she ended up making the dish and bringing some in for me to try. This is my take on Baqila Pollow or Timmen Baqilla. My Persian Style Dill Rice recipe. There is also a similar dish in Iraqi cuisine!

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I call

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Okra Tomato Stew Recipe

basmati rice, okra stew

My Okra Tomato Stew Recipe is a very simple Lebanese recipe, adapted from the traditional green bean stew. It is served over a bed of rice, is packed with summer flavors and is done in just over thirty minutes. This dish is the perfect vegetarian dinner during Ramadan and beyond!

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The base of the recipe is simple: onion, garlic

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Mujadarra Ruz Lentils with Rice

One of my favorite summer dinner dishes is Mujadarra ruz, lentils with rice. Paired with a light salad of tomatoes, cucumbers and mint, this makes for a perfect picnic meal. This dish is also vegetarian and done in about thirty minutes. 

I am excited to be partnered with

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Walnut Chocolate Chunk Cookies

Chocolate chip cookies are a classic treat, that everyone I know loves and enjoys. They were invented in 1938, by Ruth Graves Wakefield, who owned the Toll House Inn at the time. There are so many ways to put your own spin on them! My salted brown butter chocolate chip cookies , pumpkin spice chocolate chip cookies and  chocolate chip cookies (that have the addition of milk powder I learned this from Chef Christina Tosi) are a few of my favorites!

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Thanksgiving Side Dishes

With Thanksgiving just a few days away, I have been receiving many requests for easy side dish ideas. Here I have complied 4 sides that will make the perfect addition to any menu! In this post, I will share the recipes for four Thanksgiving side dishes that can each be made in less than 25 minutes! I begin by sharing my favorite homemade cranberry sauce, the ultimate silky smooth mashed potatoes, garlic-parmesan green beans and roasted delicata squash! 

 

Cranberry Sauce

I start with the ever classic, cranberry sauce. If you plan to serve cranberry sauce, please do not use that stuff out of a metal jar. Its SO easy to make fresh and you won’t have that weird tin taste. 

I infused my cranberry sauce with orange, cinnamon, nutmeg and topped it with mint for freshness! 

cranberry sauce

Here is my recipe:

4.3 from 3 reviews
Cranberry Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • 1 (16 ounce) bag of fresh cranberries
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tablespoon orange zest
  • 1 cinnamon stick
  • 1 nutmeg pod
  • ½ tablespoon fresh chopped mint
Instructions
  1. In a heavy bottom sauce pan, combined cranberries, sugar, water, orange zest, cinnamon, and nutmeg.
  2. Bring to a boil, then reduce heat to medium low. Cook for 8-10 minutes, until mixture thickens.
  3. Remove cinnamon stick and nutmeg pod.
  4. Allow to cool completely and top with fresh mint.
  5. Enjoy!


Mashed Potatoes 

One of my favorite side dishes are mashed potatoes. I love mashed potatoes that are rich, creamy and smooth! I first learned about mascarpone while watching Giada DeLarentes on Food Network. She added them to her potatoes and I had to re-create them immediately. There are a few important steps to take with mashed potatoes.

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4.3 from 3 reviews
Mashed Potatoes
Author: 
Serves: 6-8 servings
 
Ingredients
  • 3 pounds potatoes, peeled and quartered
  • 6 tablespoons unsalted butter, room temperature
  • 4 tablespoons mascarpone, at room temperature
  • 2 tablespoons heavy cream
  • ½ teaspoon kosher salt
  • 1 tablespoon finely chopped chives
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, at room temperature, for topping
Instructions
  1. Boil potatoes until soft and tender
  2. Drain water off potatoes.
  3. Add in the butter, mascarpone, heavy cream. Using an electric mixer, mix the potatoes until smooth.
  4. Taste for salt and add additional to your liking
  5. Top with chopped chives, freshly ground black pepper and remaining butter
  6. Enjoy!

  1. Potatoes must be cooked properly. Inserting a knife into the center of the potato, it should come out easily and clean. 
  2. Be sure butter, mascarpone and cream are at room temperature. 
  3. Use a mixer to mash the potatoes, this ensures they are smooth and even throughout. 

thanksgiving side dishes

I mean look at this *drools over keyboard*


Garlic Parmesan Green Beans

With the oven being occupied with the turkey, a casserole and maybe some roasted sweet potatoes, I like to make veggie sides that can be made on the stove top. These are super easy, yet delicious green beans, that can replace a heavier side and provide a crisp, bright, side dish to the table. 

The key to making the perfect textured green beans, is blanching. This means placing the green beans in boiling water, then immediately immersing them in ice water to stop the cooking process. 

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4.3 from 3 reviews
Garlic Parmesan Green Beans
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 2 pounds green beans, trimmed
  • ½ teaspoon malton flake salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • ½ tablespoon finely minced garlic
  • ¼ cup freshly grated parmesan
Instructions
  1. Bring 5 quarts salted water to a rolling boil
  2. Prepare a bowl of ice water along side the pot
  3. Place the green beans into the water and boil for 3 minutes
  4. Remove the green beans from the boiling water and place immediately in the ice water
  5. Heat olive oil in skillet and sauté garlic
  6. Add the green beans to the skillet and heat for 2 minutes. Season with salt and pepper. Remove from heat
  7. Top with parmesan
  8. Enjoy 🙂


Roasted Delicata Squash 

Delicata squash is great for many reasons. One being is you can eat the skin, making preparation very easy. For this dish, I sliced the ends off the squash, spooned out the seeds and roasted the squash. 

4.3 from 3 reviews
Roasted Delicata Squash
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 large delicata squash (2 pounds)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup pomegranate arils
  • ¼ cup goat cheese
  • micro-greens for garnish, optional
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Cut ends off squash and spoon out the insides.
  3. Slice squash into ¼ inch rings.
  4. Place on lined baking sheet and drizzle with olive oil. Season with salt and pepper
  5. Roast until tender and golden, about 20 minutes.
  6. Remove from oven and top with pomegranate, goat cheese and micro greens
  7. Enjoy 🙂

delicata squash

 

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Make any of these recipes? Put your own twist on them? I’d love to see! Tag me @AmandasPlate #CreateAmandasPlate 

I am so thankful for all of you who continue to read and support Amanda’s Plate! I appreciate that you trust in my recipes and make them in your homes for your loved ones! THANK YOU <3

 

 

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