Moroccan Cumin Carrot Salad & Grilled Zucchini with Fresh Mint Recipes

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Kathie Lee & Hoda: Today’s Kitchen

In the spirit of Father’s Day, Kathie Lee Gifford and Hoda Kotb head to Today’s Kitchen to join Karine Bakhoum, judge on Iron Chef, as she cooks up heart-healthy recipes for Father’s Day that not only the kids will enjoy, but can help you cook.

Karine Bakhoum: Moroccan Cumin Carrot Salad Recipe

Grilled Zucchini with Fresh Mint Recipe: Kathie Lee & Hoda

Kathie Lee Gifford & Hoda Kotb share the kitchen with Karine Bakhoum, judge on Iron Chef, as she shares Moroccan Cumin Carrot Salad & Grilled Zucchini with Fresh Mint recipes.

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Ingredients

  • 4 organic carrots, rinsed, cleaned and shredded with vegetable peeler
  • 2 fresh medium sized oranges, juiced
  • 1 lemon, juiced
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon cumin
  • 1 small bunch cilantro, washed and chopped or cut with scissors
  • Salt and pepper to taste

Preparation

  1. Peel washed and cleaned carrots into medium sized bowl.
  2. Squeeze juice from oranges directly into carrots and add extra virgin olive oil, salt, pepper and cumin.
  3. Cut 3/4 of washed cilantro on top of carrot salad and mix.
  4. Let sit while you prepare the chicken and zucchini.
  5. Add remaining cilantro and mix one last time before serving.

Karine Bakhoum: Grilled Zucchini with Fresh Mint Recipe

Ingredients

  • 4 organic medium sized green zucchini, washed and cut both ends
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons Herbs de Provence
  • 1 small bunch fresh mint, washed and chopped or cut with scissors
  • Salt and pepper to taste

Preparation

  1. Turn on grill to medium-high heat so it is hot and ready for grilling.
  2. Slice the washed zucchini lengthwise to yield at least four thin slices from each (give or take).
  3. Place slices on an oval or rectangular platter and dress with extra virgin olive oil, salt, pepper and Herbes de Provence.
  4. Cut 3/4 of the mint, keeping remainder for garnish.
  5. Let zucchini sit and absorb the flavors while you prepare the chicken tenderloins (or protein of your choice).
  6. When chicken is marinating, place the zucchini slices on the grill and cook until nicely grilled on both sides.
  7. When cooked, arrange on original platter and garnish with remaining fresh mint.

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