Columbia Star

1963        Celebrating 60 Years      2023

Star Chefs

Seasonal Eating

Air Fryer Zucchini Parmesan

2 tsp. olive oil
1 tsp. Italian seasoning
¼ tsp. salt
⅛ tsp. freshly ground
black pepper
1 large zucchini, cut
into 1/2-inch slices
¼ cup shredded
Parmesan cheese

Preheat an air fryer to 400 degrees.

Whisk olive oil, Italian seasoning, salt, and pepper together in a large bowl. Add zucchini rounds and toss to coat.

Place zucchini in the basket of the air fryer in one layer and cook for 5 minutes. Flip zucchini over, sprinkle Parmesan cheese over the top, and cook until cheese is melted and starting to brown, about 5 more minutes.

Marinated Cucumber, Onion, and Tomato Salad

1 cup water
½ cup distilled white
¼ cup vegetable oil
¼ cup sugar
1 tsp. salt, or to taste
1 tsp. freshly ground
black pepper, or to
3 cucumbers, peeled

and sliced 1/4-inch
3 tomatoes, cut into
1 onion, sliced and
separated into rings

Gather all ingredients.

Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth.

Add cucumbers, tomatoes, and onion and stir to coat.

Cover bowl with plastic wrap; refrigerate for at least 2 hours.

Amish Tomato Pie

1 (9 inch) pie crust
2 pounds heirloom
1 pound Roma
1 cup diced raw bacon
½ cup sliced leek
2 cups grated white
Cheddar cheese
½ cup grated Fontina
½ cup mayonnaise
½ cup fresh basil, torn
into small pieces
1 large egg
1 Tbsp. Dijon mustard
Salt and ground black
pepper to taste

Preheat the oven to 425 degrees. Place a baking sheet on the lowest oven rack.

Press pastry into a 9-inch deep-dish pie plate. Cover pastry with two layers of aluminum foil, then add pie weights or dried beans.

Slice heirloom and Roma tomatoes into 1/2-inch-thick rounds. Remove seeds with your fingers and discard. Transfer six heirloom slices to a paper towel-lined plate; cover with more paper towels and set aside for decorating the pie. Arrange remaining heirloom slices and all Roma slices on a wire rack.

Place pie crust onto the baking sheet in the preheated oven. Place the wire rack with tomatoes onto a higher rack. Reduce the oven temperature to 400 degrees. Bake until the bottom of the pie crust has lost its translucent raw look and the edges have just started to color, 12 to 15 minutes.

Leaving tomatoes in the oven, remove pie crust and carefully lift out the foil and weights. Cover the edges with foil to prevent them from burning. Poke a fork several times into bottom of crust to keep it from puffing up. Return pie crust to the baking sheet and bake until the bottom is light golden brown, about 8 more minutes. Remove from the oven and let cool.

Continue baking tomatoes until wilted, 15 to 20 more minutes (for a total of 40 minutes). Remove tomatoes from the oven and let cool, about 15 minutes. Keep the oven on.

While the tomatoes are cooling, cook bacon in a large skillet over medium-high heat, turning occasionally, until some of the fat has rendered, about 5 minutes. Add leek; cook until bacon is crisp and leek is soft and brown, about 5 minutes. Transfer mixture to a paper towellined plate and let cool, about 5 minutes.

Combine Cheddar, Fontina, mayonnaise, basil, egg, mustard, salt, and pepper in a bowl. Add bacon-leek mixture and mix until well combined.

Spread 1/3 of the cheese mixture into pie crust, then arrange 1/2 of the roasted tomatoes over top, alternating heirlooms and Romas; repeat layers once more. Spread remaining cheese mixture over top, then gently press reserved fresh heirlooom slices into cheese in a decorative pattern. Cover the edges with foil, leaving tomatoes uncovered.

Bake until browned and bubbly on top, about 40 minutes. Let cool completely before serving.

Cheesy Lemon-Chicken Pasta

1 (16 ounce) package
linguine pasta
1 cup frozen peas
2 Tbsp. butter
2 Tbsp. olive oil
1 (8 ounce) package
button mushrooms,
½ cup diced onion
1 pound skinless,
boneless chicken
breasts, cut into
1-inch chunks
Kosher salt and ground
black pepper to
½ (8 ounce) package
cream cheese, cubed
and softened
¼ cup fresh lemon
2 tsp. lemon zest
½ cup grated Parmesan

¼ cup grated Pecorino
Romano cheese
¼ cup chopped
flat-leaf (Italian)

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.

While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.

Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.

Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

Caprese Salad

3 large heirloom
tomatoes, sliced, or
to taste
1 (16 ounce) package
fresh mozzarella
cheese, sliced
½ cup fresh basil

3 Tbsp. extra-virgin
olive oil
1 pinch salt and ground
black pepper to

Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.

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