Baked Parmesan Yellow Squash
Makes 2 servings
Ingredients
- 2 medium-sized yellow summer squash
- Garlic salt & freshly ground black pepper
- ½ cup freshly grated Parmesan cheese
Instructions
Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper.
Wash and dry the squash, and then cut each one into ¼-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.
Recipe from Five Heart Home
Brunch Hash & Egg Bake
Makes 8 servings
Ingredients
-
2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
-
1 pound bulk Italian sausage
-
1 large onion, finely chopped
-
1/4 cup olive oil
-
1/4 teaspoon salt
-
1/4 teaspoon pepper
-
8 large eggs
-
1 cup crumbled feta cheese
-
Minced fresh parsley
Instructions
Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until almost tender, 6-8 minutes. Drain.
Meanwhile, in an ovenproof 12-in. skillet, cook and crumble sausage with onion over medium heat until no longer pink, 6-8 minutes. Remove from pan with a slotted spoon; wipe skillet clean.
In same pan, heat oil over medium-high heat. Add potatoes; sprinkle with salt and pepper. Cook until golden brown, 10-15 minutes, turning occasionally. Stir in sausage mixture. Remove from heat.
With the back of a spoon, make 8 wells in potato mixture. Break 1 egg into each well. Sprinkle with cheese.
Bake until egg whites are set and yolks begin to thicken but are not hard, 12-15 minutes. Sprinkle with parsley.
Recipe from Taste of Home
Roasted Beets with Balsamic Glaze
Makes 6 servings
Ingredients
-
2 pounds red beets, medium-sized, scrubbed clean, green tops removed
-
2 teaspoons extra virgin olive oil
-
Salt
-
1/2 cup balsamic vinegar
-
2 teaspoons sugar
-
1 teaspoon grated orange zest
-
Freshly ground black pepper
Instructions
Preheat oven to 400°F and line pan with aluminum foil
Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil.Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.
After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more bite-sized pieces.
Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.
Garnish with a little orange zest to serve.
Recipe from Simply Recipes