zest has yet to come

zesty golden spaghetti alla nerano

<div> <p><span><strong><span>Ingredients:</span></strong></span></p> <br /> <p><span>1/4 cup extra virgin olive</span></p> <p><span>1 clove garlic</span></p> <p><span>1 small bunch fresh basil</span></p> <p><span>1 summer squash (or zucchini) thinly sliced into rounds</span></p> <p><span>5 oz grated provolone del monaco or parmigiano reggiano cheese </span></p> <p><span>Generous kosher salt for pasta water</span></p> <p><span>1/2 lb spaghetti</span></p> <p><span>1 lemon</span></p> <p><span>Freshly ground black pepper</span></p> <p><span>&nbsp;</span></p> <p> </p> <p><span><strong><span>Method:</span></strong></span></p> <p style="margin-top: 13px;"><span>Add the olive oil to a large saut&eacute; pan over medium heat. Add the garlic and basil to infuse with flavor. Fry half of the summer squash until golden. When it&rsquo;s done, add to a food processor or blender with about half of the oil. </span></p> <p style="margin-top: 13px;"><span>Meanwhile, start boiling the pasta in generously-salted water. </span></p> <p style="margin-top: 13px;"><span>While the pasta is cooking, fry the other half the summer squash, then set it aside on a paper-towel lined plate.</span></p> <p style="margin-top: 13px;"><span>When the pasta is almost done cooking, add about 1/2 cup of the pasta water to the squash in the blender and blend until smooth. Reserve another cup of pasta water before draining. </span></p> <p style="margin-top: 13px;"><span>Add the blended squash mixture back in a pan with the cooked pasta. Mix well. Cut the heat and sprinkle over the cheese in increments, mixing well. Add a little bit of reserved pasta water to thin the sauce, if desired. </span></p> <p style="margin-top: 13px;"><span>Top with fresh lemon zest and black pepper.</span></p> </div>

glazed lemon blossom muffins

<div> <p><span><strong><span>Ingredients for the muffins:</span></strong></span></p> <br /> <p><span>2 cups (260 grams) cake flour (All Purpose is fine)</span></p> <p><span>1/4 teaspoon salt</span></p> <p><span>1/2 teaspoon baking soda</span></p> <p><span>1/2 cup (113 grams) unsalted butter at room temperature</span></p> <p><span>1 cup (200 grams) sugar</span></p> <p><span>2 large eggs</span></p> <p><span>Zest of 2 lemons (grated on a microplane)</span></p> <p><span>1 cup (240 ml) plain greek yogurt </span></p> <p><span>¼ teaspoon lemon extract (optional)r</span></p> <br /> <p><span><strong>Ingredients for the glaze:</strong></span></p> <p><span>1/2 cup (60 grams) powdered sugar </span></p> <p><span>2 tablespoons fresh lemon juice</span></p> <br /> <p><span><strong><span>Method:</span></strong></span></p> <p style="margin-top: 13px;"><span>Preheat oven to 350° F and line a muffin tin if desired, or spray with non-stick spray, </span></p> <p style="margin-top: 13px;"><span>Cream the butter and sugar for 3-5 minutes, until light and fluffy. Add the eggs one at a time and beat well, scraping down the sides of the bowl as needed. Mix in the yogurt. </span></p> <p style="margin-top: 13px;"><span>Whisk together the flour, baking soda, and salt. Mix in the mixture on low, with the lemon zest and extract (if using).</span></p> <p style="margin-top: 13px;"><span>Scoop the muffins into the mold and bake for 18-20 minutes, until they spring back when lightly touched. </span></p> <p style="margin-top: 13px;"><span>After cooling to room temperature, place the confectioner’s sugar in a small bowl and stir in lemon juice with a fork (until you get a good consistency to drizzle). Use a fork to drizzle over the tops.</span></p> </div>

grapefruit campari soda

<div> <p><span><strong><span>Ingredients:</span></strong></span></p> <br /> <p><span>2 oz campari</span></p> <p><span>3 oz seltzer</span></p> <p><span>1 oz fresh grapefruit juice</span></p> <p><span>.5 oz simple syrup</span></p> <p><span>1 sprig rosemary (for garnish)</span></p> <br /> <p><span><strong><span>Method:</span></strong></span></p> <p style="margin-top: 13px;"><span>Pour all the liquids in a cup over ice, stir, and top with a sprig of rosemary. </span></p></div>

tangerine crostini with crispy prosciutto and honey ricotta

<div> <p><span><strong><span>Ingredients:</span></strong></span></p> <br /> <p><span>Toasted baguette slices (slice on an angle for more surface area)</span></p> <p><span>Prosciutto slices (1 slice is enough for 2 crostini)</span></p> <p><span>Ricotta (2-3 tablespoons per slice of baguette)</span></p> <p><span>Honey (1 teaspoon per tablespoon ricotta)</span></p> <p><span>Salt and pepper</span></p> <p><span>Tangerine segments (2-3 per slice)</span></p> <p><span>Sprouts (optional) for garnish )</span></p> <br /> <p><span><strong><span>Assembly:</span></strong></span></p> <p style="margin-top: 13px;"><span>Cook prosciutto in a non-stick pan over medium heat until crispy, flipping often for even brownness.</span></p> <p style="margin-top: 13px;"><span>Stir together the ricotta with the honey, salt and pepper.</span></p> <p style="margin-top: 13px;"><span>Spread the ricotta mixture on top and top with the remaining ingredients as desired.</span></p> </div>