Zucchini & Green Pepper Casserole
Makes 8 servings
Ingredients
-
8 cups diced fresh zucchini, peel on
-
1 large green pepper, chopped
-
1 large onion, minced
-
1 cup dry breadcrumbs
-
1 cup sharp cheddar cheese, grated
-
1⁄2 cup lite olive oil or 1/2 cup virgin olive oil
-
1 teaspoon dried basil
-
2 eggs, beaten
-
salt and pepper
Instructions
Preheat oven to 350°F degrees.
Butter a 13×9-inch oven-proof dish.
In a large bowl mix all the ingredients, mix well.
Turn into the casserole dish.
Bake uncovered for 45 minutes or until veggies are tender and the top is lightly browned.
Recipe from Food.com
Sauteed Kale & Tomato
Makes 4-6 servings
Ingredients
-
1 large bunch of Kale
-
4 tablespoons good quality extra virgin olive oil
-
5 large cloves fresh garlic, peeled but left whole
-
4 red tomatoes
-
2 tablespoons balsamic vinegar
Instructions
To clean the kale, grab the leaves with your fingers on the thick end of each stem and pull down, ripping all of the leaves from the stem. Once you get the hang of this, you can go pretty fast removing the leaves. Discard stems. Lay the leaves out and cut across the grain then a few slices down the center to yield bite-sized pieces. Place in a salad spinner and rinse thoroughly, then spin to remove most of the water. Some water still clinging to leaves is fine and helps in cooking.
In a large sauté pan or skillet, heat oil over medium heat until hot then lower flame to medium low and add the garlic. Cook the garlic for about five minutes until golden brown on the outside and soft on the inside, flipping to cook all sides.
Add the tomatoes and continue to cook for 5-7 minutes until they blister and start to burst. Use the back of a wooden spoon and flatten and break up the garlic, as well and crushing about half of the tomatoes.
Add the kale and toss, then cook for five minutes covered. Remove the cover and cook for up to five more minutes until tender and any liquid has evaporated
Sprinkle on the vinegar, toss then serve immediately.
Recipe from A Family Feast
Beet Fritters
Makes 8 servings
Ingredients
-
1 medium beet peeled and shredded over the large holes of the grater
-
1 medium carrot peeled and grated
-
3 tablespoons flour
-
1 egg
-
½ teaspoon salt
-
¼ teaspoon pepper
-
vegetable oil for frying
-
sour cream for serving
-
dill for garnish
Instructions
In a medium bowl combine all ingredients and mix well.
In a large non-stick skillet, heat 3-4 tablespoons of vegetable oil and drop a spoonful of batter. Gently press on the fritter with a back of the spoon to make them flatter.
Cook on a medium heat for 3-4 minutes on each side.
If fritters absorb all oil, you can add more along the way.
Transfer beet fritters onto a paper towel. Serve with a dollop of sour cream and chopped dill.
Recipe from Lavendar and Macarons