Simple Meals with a Cuisinart Box Grater

by Diana

When I get back to my apartment after work, it is a bonafide sauna. The last thing I want to do is eat a heavy meal—I just want something substantial and simultaneously light.

Here are two recipes, one for a Zucchini Butter and the other is a Chilled Beet soup that are simple and light; the main tool for both recipes is a grater —no need for hot ovens and they’re so perfect for this heat wave!

This unique recipe for Zucchini Butter from a Los Angeles based caterer Jennie Cooks and was featured on TheKitchn . My favorite grater is a Cuisinart box grater because it gives you good control with the handle and the wider base.

Grated Zucchini

Super Easy and Delicious Zucchini Butter (or Marmalade)
Makes about 2 cups. Recipe from Jennie Cook .

2 pounds zucchini, more or less*
1/4 cup olive oil or butter, if you prefer
2 minced shallots, garlic, or combination of both
Salt and pepper

Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.

In a deep skillet, heat the olive oil/butter. Sauté the shallots briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the marmalade for added flavor.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.

Enjoy on toast, or as a side dish all summer long!

*Feel free to add extra zucchini. It may take a little longer to cook, but this recipe keeps well and can be stored in the refrigerator for about a month.

Zucchini Butter

There is no better accompaniment to bread and butter than soup. This Chilled Beet Soup with Kefir and Chives from Crumpets and Cakes is a perfect compliment to the Zucchini Butter recipe and also a refreshing diversion from the usual chilled summer soups.

Beets Kefir

Grating Cucumber

Ingredients:

1 bunch baby beets with stems and leaves, peeled and finely chopped
3 large radishes or about 6 small, grated
kefir, I used LifeWay organic
bunch of chives or about 6 green shallots, finely chopped
fresh dill about 6-8 sprigs, chopped
english cucumber, grated
vegetable stock
salt and freshly ground black pepper to taste, minced garlic(optional)

Directions:
place chopped beets with their stems and leafs in a large pot , add only enough stock to barley cover them and boil until tender, about 20 min, add salt to taste. Set aside and cool, reserve the stock.
In the mean time, in a large bowl mix all vegetables, finely chopped or grated with dill and chives(or green shallots), add cooled beets and stock. In a final step add kefir , more or less 12 oz, depending on what color and consistency you would like to achieve. There is no hard rules to follow in a preparation of this recipe. I often eyeball amounts and alternate ingredients, always successfully. Add salt and ground pepper to taste. Serve chilled

Chilled Beet and Kefir Soup