Healthy Mediterranean Cooking at Home

Category Archives: celery

Sea Bass

Ingredients

1 teaspoon salt
1 teaspoon pepper
1 lb sea bass fillets, ½-inch thick, cut into smaller portions

Caper Sauce
3 tablespoons lime juice
3 tablespoons avocado oil
2 teaspoons red wine vinegar
1 tablespoon chopped fresh thyme
1 scallion, minced
1 tablespoon capers, drained and chopped
1 seeded jalapeno pepper, minced
1 garlic clove, minced
1/4 teaspoon pepper

Directions

Combine the sauce ingredients in a small bowl and set aside.
Season the fish with salt and pepper and brush the fillets with some of the sauce.

Heat a medium skillet and sear the fish on both sides about 2 minutes on each side. Reduce the heat to low and pour the sauce over the fish and simmer for 5-6 minutes until the fish flakes easily with a fork.


Serve immediately.

Creamy Corn Stuffed Tomatoes

Ingredients

4 firm, medium-sized tomatoes

Filling
2 cups fresh corn kernels (cut from 4 ears)
4 tablespoons mayonnaise
3 tablespoons minced scallion
Kosher salt and black pepper to taste
1 cup shredded cheddar cheese
1 tablespoon chopped fresh parsley

Directions

Preheat oven to 400°F.

Cut off tops of tomatoes; remove seeds and pulp with a spoon. Leave a 1/2-inch wall of flesh around the inside of the tomato. Invert tomatoes on a paper towel to drain while preparing the filling.

Combine the corn with the rest of the filling ingredients in a medium bowl. Season the inside of the tomatoes with salt and black pepper and fill with a generous amount of corn filling (amount will vary depending on the size of the tomatoes). Arrange stuffed tomatoes in a baking dish.

Bake tomatoes until the filling is hot and the cheese has melted 15–20 minutes.

Sweet Potato Patties

The potato cakes can bake in the oven along with the tomatoes in this dinner menu.

Ingredients

Olive oil cooking spray
1 large egg
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon honey
1/4 cup minced scallions
1/4 cup blanched finely ground almond flour (1 oz)
Cooked and mashed sweet potato (2 sweet potatoes)

Directions

Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and spray it with oil.

In a medium bowl, whisk together the egg, sea salt, black pepper, honey, scallions, and thyme. Mix in the almond flour. Add the mashed sweet potato to the egg mixture. Mix well.

 

Using a ¼ cup scoop or measuring cup, form six mounds of the mixture onto the prepared baking sheet. Flatten with a spatula. Spray with oil.

Bake the sweet potato cakes for 15 minutes. Turn them over, spray with more oil and bake until browned and set, 10 more minutes. Serve immediately.


Grilled Pork Chops

2 servings

Spice Rub
2 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 tablespoon coarse salt
1 teaspoon paprika
1/4 teaspoon ground pepper
1/4 teaspoon cayenne pepper
4 thin bone-in pork loin chops (about 4 oz each)

Directions

In a bowl, mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with the paste and refrigerate 1 hour (or up to 3).
Heat an outdoor grill or broiler to medium-high. Cook pork, covered if grilling, 5 minutes per side. Let rest 5 minutes before serving.

Sweet Potatoe Salad

Ingredients

2 large sweet potatoes, about 1 1/2 lb, peeled and diced
Salt
1/2 cup thinly sliced celery
1/2 cup thinly sliced green onions

Dressing:
½ a large jalapeno pepper or 1 small, seeded and minced
1 tablespoon whole-grain mustard
2 tablespoons pickle relish
1 tablespoon honey
1 garlic clove, grated
2 tablespoons of rice wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons minced fresh parsley, plus more for garnish

Directions

Bring a large bot of salted water to a boil, then add the sweet potatoes. Simmer just until fork-tender, about 10 minutes depending upon the size of the potatoes. Drain, gently, and set aside.

In a serving bowl place the celery, and green onions.
Prepare the dressing in a large measuring cup, whisking together all the dressing ingredients.

Add the sweet potatoes to the bowl with the celery, drizzle with the dressing, then toss gently to combine. Taste and season with additional salt/pepper as desired. Serve chilled. Garnish with extra chopped parsley if desired.

Grilled Japanese Eggplant

What Is the Difference Between Japanese Eggplant and Regular Eggplant?
Their smaller size and thinner shape make them look more like a baby zucchini than a big, globe eggplant! Once you cut into it, you’ll find fewer seeds than most eggplant varieties (which also means they’re less bitter, since the seeds are responsible for creating bitter eggplant). The flesh is sweet and creamy with a spongy texture, meaning they’ll soak up marinades and sauces exceptionally well.

Ingredients

Marinade
1 tablespoon vegetable oil, plus more for brushing
1 tablespoon minced peeled fresh ginger
1 teaspoon minced garlic
1/2 a jalapeno pepper, minced

Eggplant
3 Japanese eggplants, about 1 lb total, halved lengthwise
Kosher salt
Freshly ground pepper
1/2 cup Asian plum sauce

Directions

Combine the marinade ingredients in a long dish.{lace the cut eggplant in the marinade and turn them over several times. Season the eggplant with salt and pepper. Set aside for an hour.

Heat an outdoor grill or preheat a grill pan. Remove the eggplant from the marinade. Grill cut side down over high heat until lightly charred, about 2 minutes. Turn the eggplant and cook until lightly charred and tender, about 2 minutes. Brush the cut side of the eggplant with the p;u, sauce, and turn them over to grill for another 2 minutes. Transfer the eggplant to a serving dish and drizzle the remaining plum sauce over the slices.


Chicken Salad with Fresh Herbs and Pecans

6 servings

Ingredients

For the chicken
1 garlic clove, peeled
3-4 celery tops
Half an onion
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon poultry seasoning or dried Italian seasoning
3 large boneless, skinless chicken breasts, about 1 ½ lb

For the salad
½ cup diced celery
½ cup diced onion
1 cup mayonnaise
2 teaspoons Dijon mustard
3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
1/2 cup pecans, toasted and chopped

Directions

To cook the chicken

Fill a 12-inch covered saute or large saucepan pan 3/4 of the way with water and bring to a simmer.

Add the garlic, celery tops, onion half, seasoning, salt, and pepper. Return the liquid to a simmer.

Add the chicken breasts to the poaching liquid, cover, and simmer until the internal temperature of the chicken reaches 165 degrees F when tested with an instant-read thermometer, about 20 to 25 minutes.

Remove the chicken breasts to a plate and set aside to cool. Save the broth for soup or gravy.

To make the salad

Combine the diced celery, diced onion, mayonnaise, mustard, and herbs in a large serving bowl and mix well. Refrigerate until the chicken is cool

When the chicken is cool enough to handle, cut it into 1/2-inch dice.

Add the chicken and the pecans to the mayonnaise mixture, and mix well. Cover and transfer the salad to the refrigerator to chill until serving time.


Beef Tenderloin Steaks

2 beef tenderloin steaks, (about 6 ounces each)
Olive oil, for brushing
1 teaspoon coarse sea salt
Freshly ground black pepper

Directions

Place the steaks between pieces of plastic wrap and pound to a 1/2-inch thickness. Refrigerate.

A half-hour before cooking, remove the steaks from the refrigerator and preheat an outdoor or stovetop grill. Brush meat lightly with olive oil and season with salt and pepper. Place steaks on the grill and cook, without moving, until grill marks appear, about 4 minutes. Turn the steaks over and continue to grill until an instant-read thermometer inserted into the meat sideways registers about 120 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before slicing.

Steak Salad

For 2 servings

3 cups mixed salad greens
Small red onion, sliced thin
Half a cucumber, peeled and sliced
Large tomato, diced
Celery stalk, sliced
1/2 cup crumbled blue cheese
Ranch Dressing, recipe below

Combine all the salad ingredients in a salad bowl and drizzle with the dressing according to taste.

Ranch Dressing

Ingredients

3/4 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons white wine vinegar
1 tablespoon dried chives
1 tablespoon dried parsley flakes
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper

Directions

In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream, and vinegar. Add the chives, parsley, salt, garlic powder, onion powder, and black pepper and whisk well to combine.

Easy, Easy Biscuits

Ingredients

1 cup all-purpose flour, plus extra for shaping the dough
1 ½ teaspoons baking powder
½ teaspoon salt
¼ cup mayonnaise
½ cup milk

Directions

Preheat oven to 375 degrees F.
Cover a baking sheet with parchment paper.
Sprinkle lightly with flour.
Stir biscuit ingredients together in a bowl until smooth. Pour flour mixture into the prepared parchment-covered pan.


Pat into a rectangle and cut the dough into six equal pieces. Separate the biscuits on the pan.

Bake until golden brown, about 25-30 minutes. Serve with the steak salad.


Swiss Chard and Ham Quiche

Ingredients

Easy Oil Pastry
1 1/2 cups all-purpose flour or whole wheat pastry flour(for low carb/gluten-free crust use 1 1/2 cups almond flour)
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup olive or vegetable oil
4 tablespoons cold water
Quiche
1 tablespoon butter
1 bunch Swiss chard, chopped
1 small onion, chopped
2 cups leftover baked ham, chopped
4 large eggs
3/4 cup half-and-half
Kosher salt and black pepper
4 ounces Swiss cheese, grated (1 cup)

Directions

For the pastry:
Whisk together the flour, salt, and baking powder. This can be done right in the pie pan. Whisk together the oil and water, then pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup can help you make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top. Refrigerate until ready to use.

Preheat oven to 400 degrees F.

For the quiche:
Rinse the Swiss chard and chop.
Melt the butter in a large skillet, add the onion and saute until just turning golden. Add the Swiss chard and continue to saute about 10 minutes, until the Swiss chard has wilted. Stir in the ham and season with pepper and salt.
Sprinkle half of the shredded cheese in the bottom of the pastry in the pie pan
Spread the chard mixture on top of the cheese.
Beat the eggs and mix with the half & half. Pour over the chard mixture in the pie pan. Sprinkle the top with the remaining cheese.
Bake about 45-50 minutes, until puffed and browned. Serve warm or at room temperature.

Ham and Bean Soup

Ingredients

1 lb pound dry great Northern beans, soaked overnight in cold water
1 tablespoon olive oil
2 carrots, peeled and chopped
2 ribs celery, chopped
1 onion, chopped
1 small-medium potato, peeled and chopped
2 large cloves garlic, finely chopped
A handful of parsley sprigs
Several sprigs of fresh thyme
1 ham bone and the meat surrounding it
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
8 cups of water
Leftover chopped ham, optional

Directions

Drain the beans and set aside.
In a large pot on high heat add in the olive oil and then add in the onions, carrots, and celery until soft, about 6 to 8 minutes.
Add the drained beans, the ham bone, and water. Stir, cover and simmer on low heat for 20 minutes.


Add in the potatoes, garlic, and herbs, stir, cover and simmer for 20 more minutes. Taste one of the beans to see if they are tender. If not cook for 5-10 minutes and adjust the seasonings. Add additional chopped ham if desired and heat for a few minutes.


Pork Piccata

Ingredients

1/3 cup flour
Salt & pepper
1 lb boneless center-cut loin pork chops, trimmed of all fat (about 3 pork chops-1/2 inch thick)
2 tablespoons olive oil
1/4 cup chopped shallots
1 garlic clove, minced
1 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh parsley
2 teaspoons capers
1/4 teaspoon black pepper

Directions
Cut each pork chop in half lengthwise to make 6 cutlets. Pound the cutlets thin between plastic wrap.


Place the flour in a shallow dish and add salt and pepper to taste. Dredge pork in the flour. Heat olive oil in a large skillet over medium-high heat. Cook the pork for 2 minutes on each side or until golden brown. Remove pork from the pan. Reduce heat to medium.
Add shallots and garlic to the pan; cook 30 seconds. Stir in broth and lemon juice, scraping pan to loosen the browned bits. Stir in parsley, capers, and pepper; simmer 1 minute. Return pork to pan; cook 3 minutes or until thoroughly heated. Serve pork in the sauce.

Quinoa Pilaf

Ingredients

1/2 cup quinoa, rinsed several times
1 cup low-sodium chicken broth
1 tablespoon olive oil
1 garlic clove, minced
1/2 large onion, chopped
1 celery stalk chopped
2 tablespoons pine nuts, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
2 tablespoons fresh parsley, chopped

Directions
Bring quinoa and broth to a boil in a medium saucepan. Reduce heat to low; cover; simmer until quinoa absorbs the liquid, about 15 minutes.
Heat oil in a skillet over medium-high heat. Add onion; cook, stirring occasionally until the onion begins to brown, about 6 minutes.
When the quinoa is done, fluff with a fork and transfer to a serving bowl. Stir in onion, pine nuts, and parsley. Season with salt and pepper to taste.

Tomato Salad With Burrata Cheese

For 2 servings

1 (8 to 10-ounce) ball of fresh burrata cheese
1 large tomato, preferably heirloom
Extra virgin olive oil
3 Fresh oregano stems with leaves removed
Sea salt or fleur de sel

Directions
Thinly slice the tomatoes and cut the cheese into pies. Place the tomatoes on a serving plate and top with the oregano leaves. Distribute the burrata over the tomatoes. Drizzle the tomatoes and burrata generously with olive oil and sprinkle with fleur de sel.


Tetrazzini is an American pasta dish made with diced poultry or seafood and mushrooms in a butter/cream and cheese sauce flavored with wine or sherry. It is served hot over linguine, spaghetti, egg noodles, or some other types of pasta, garnished with parsley, and sometimes topped with breadcrumbs, almonds, or cheese (or a combination). Tetrazzini can also be prepared as a baked noodle casserole.

The dish is believed to be named after the Italian opera star Luisa Tetrazzini (1871–1940) an Italian coloratura soprano of great international fame. She enjoyed a highly successful operatic and concert career in Europe and America from the 1890s through to the 1920s.

This dish is widely believed to have been invented around 1908–1910 by Ernest Arbogast, the chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident. However, other sources attribute the origin to the Knickerbocker Hotel in New York City. Good Housekeeping published the first reference to turkey tetrazzini in October 1908, saying readers could find the dish of cooked turkey in a cream sauce, with spaghetti, grated cheese, sliced mushrooms, and bread crumbs on top, at “the restaurant on Forty-second street.

Of course, there are many versions of this recipe and here is mine.

Turkey Tetrazzini

Ingredients

1 pound fettuccine
2 tablespoons olive oil
4 cups chopped cooked turkey
2 cups frozen peas
6 tablespoons (3/4 stick) unsalted butter
1 cup finely chopped onion
1/2 cup finely chopped celery
8 ounces cremini mushrooms, stemmed and thinly sliced
1 teaspoon kosher salt
1 teaspoon dried sage or poultry seasoning
1/4 cup sherry
1/3 cup all-purpose flour
3 cups chicken broth
2 cups whole milk or half-and-half
Topping
1/2 cup fine dried bread crumbs
1/2 cup finely grated Parmesan cheese
1/2 teaspoon paprika
2 tablespoons unsalted butter, melted

Directions

Bring a large pot of water to a boil. Add the fettuccine and cook until just al dente. Drain and return to the pot. Toss with 1 tablespoon of the olive oil. Stir in the turkey and peas and set aside.

While the pasta cooks, in a large deep skillet, heat the remaining 1 tablespoon olive oil and 3 tablespoons of the butter over medium heat. Add the onion and celery and cook, stirring, until translucent, about 2 minutes.

Add the mushrooms, salt, and sage and cook, stirring, until the mushrooms have released their moisture and begin to brown slightly about 2 minutes.

Pour in the sherry and stir to lift any browned bits from the bottom of the pan. Cook for 1 minute, until the liquid evaporates.

Set aside the vegetables and return the skillet to the heat. Add the remaining 3 tablespoons butter and let it melt, then sprinkle the flour into the pan and cook, stirring, until the flour has been absorbed and the mixture bubbles about 1 minute.

Gradually add the broth, stirring continuously, and when the mixture begins to thicken, add the milk and cook, stirring, until the sauce is thickened, about 5 minutes total.

Remove the skillet from the heat and pour the sauce over the pasta mixture in the large serving bowl. Stir in the mushroom mixture until well mixed.

In a small bowl, combine the bread crumbs, Parmesan, and paprika with the melted butter. Sprinkle evenly over the pasta mixture and serve immediately.

This dish may be prepared ahead. Bake at 375 degrees F for 30 minutes or until the casserole is heated through and bubbling.


Ingredients

2 whole eggplants, peeled and sliced lengthwise, about 1/4 inch thick, to get about 12 slices total
Salt for the eggplant slices
Flour and Olive oil
2 cups whole milk ricotta cheese
1/2 cup shredded mozzarella, plus extra for the top of the rolls
3 tablespoons grated Parmesan cheese (plus extra for sprinkling)
1 egg
1/4 cup chopped fresh parsley
3 cups prepared tomato sauce (recipe below), homemade or store-bought
1 loaf Italian bread, for serving

Directions

Combine the egg, ricotta, mozzarella, and parmesan cheeses together in a mixing bowl. Add salt and pepper to taste and the chopped parsley. Mix well and set aside in the refrigerator while you prepare the eggplant.

Place the eggplant slices in a colander and sprinkled them with salt to sweat for 30 minutes. Rinsed the slices with cold water and pat dry with paper towels. Place on a kitchen towel.

Dredge the slices in flour. Heat enough oil in a large skillet to cover the bottom of the pan. Cook the eggplant slices in the pan until lightly brown. Tuen the slices over and cook until the second side is lightly brown. Drain eggplant on paper towels. Repeat the process, adding more oil as needed, until all the slices are fried.

When the eggplant has cooled about 10 minutes, begin the filling process. On each slice, put about 2 tablespoons of ricotta cheese mixture. Spread it on the eggplant and then roll. Repeat with all eggplant slices.

Cover the bottom of a deep baking dish with tomato sauce. Place the eggplant rolls in the bottom of the pan and spread tomato sauce over the top of the eggplant rolls. Sprinkle with shredded mozzarella and grated parmesan cheese. Cover the dish with foil.

 


Bake in a 400-degree F oven for 30 minutes. Remove the foil and bake for 15 minutes more. let rest 10 minutes before serving with some crusty Italian bread.

Rollatini Tomato Sauce

Ingredients

1/2 cup extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 stalk celery, finely chopped
1 carrot, finely chopped
Sea salt and freshly ground black pepper
2 (28-32-ounce) cans crushed tomatoes
2 dried bay leaves
1 tablespoon prepared basil pesto
2 tablespoons unsalted butter

Directions

In a large pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 8 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and add the unsalted butter.


All three dishes can be baked in the oven together, staggering the cooking time needed by each dish.

Stuffed Sole Fillets

Stuffing Ingredients
4 large shrimp, peeled, deveined, tails removed, finely chopped
1 tablespoon olive oil
1 scallion, minced
1 medium garlic clove, minced
½ celery stalk, finely chopped
1 mini bell pepper, finely chopped
1 tablespoon fresh parsley, minced
1 tablespoon chopped chives
Salt and pepper
½ oz oyster crackers crushed

Fish
12 oz sole fillets
Lemon juice
Butter

Directions

Preheat oven to 400°F. Coat a baking dish just large enough to hold the fish with olive oil cooking spray.


Combine the filling ingredients in a medium mixing bowl. Spread the filling evenly over each fillet and add a few drops of lemon juice over the stuffing.

Roll each fillet, jelly-roll fashion, and skewer it with toothpicks and place in the prepared baking dish.

Dot each roll-up with butter and cover the baking pan loosely with foil and bake for 10 minutes. Remove the foil and cook for another 10-15 minutes, or until the fish flakes easily when touched with a fork.

Easy Mac & Cheese

No need to make a white sauce to get creamy mac & cheese.

Ingredients

12 oz whole wheat elbow macaroni
2 tablespoons Dijon mustard
1 cup sour cream
Kosher salt and pepper
1 small onion, finely chopped
1 cup Velveeta cheese cut into small cubes
1 cup shredded Cheddar cheese

Directions

Heat the oven to 400°F. Cook the pasta for half the time recommended on package directions; drain.
In a large bowl, whisk together the mustard, sour cream, and 1⁄2 teaspoon each salt and pepper. Fold in the onion and the Velveeta.


Add the cooked pasta to the bowl and toss to coat.

Transfer the pasta mixture to a greased 12×8-inch baking dish and bake until beginning to brown, 20 minutes.
Remove the baking dish from the oven and sprinkle the shredded cheddar cheese over the top of the casserole. Return the baking dish to the oven and bake until golden brown, 10 minutes more or until the cheese is melted. Let rest for 5 minutes before serving.

Nut-Crusted Zucchini Sticks

Ingredients

1 medium-large zucchini, trimmed and cut into thin wedges
2 tablespoon olive oil
Pinch each of salt and pepper
1/2 cup finely ground nuts (any kind)
1 tablespoon dried Italian seasoning

Directions

Preheat the oven to 400°F. Line a baking sheet with foil and coat with cooking spray.


Place the zucchini wedges in a ziplock bag with the oil, salt, and pepper. Shake. Add the Italian seasoning and nuts. Shake until well coated. Place the zucchini on the prepared baking sheet and place in the oven. Roast the zucchini for 25-30 minutes until crispy and tender.


This entire meal may be baked in the oven together at the same temperature. Just stagger placing the dishes in the oven according to their baking times.

Baked Stuffed Shrimp

2-3 servings. This recipe is easily doubled.

Ingredients

12 jumbo raw shrimp, peeled, deveined and tail-on
1 large scallion, minced
3 tablespoons mayonnaise
1 celery stalk, minced
Half a jalapeno pepper, minced
2 tablespoons breadcrumbs
1 slice finely chopped cooked bacon
3 tablespoons mayonnaise
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
Lemon wedges for serving

Directions

Preheat to 375 degrees F. Line a rimmed baking sheet with foil.
Using a paring knife, cut along the outside curve of each shrimp, from the bottom of the neck to tail, almost all the way through. Arrange the shrimp on the prepared pan, laying them open, cut-sides down, pressing gently to flatten.

For the stuffing
Combine scallions, mayonnaise, celery, jalapeno, breadcrumbs, bacon, salt and cayenne in a small bowl.
Spoon 1 teaspoon of stuffing onto each shrimp. Fold the tail over the filling and press gently.

Bake until the shrimp turn pink and the stuffing is warmed through, 10-12 minutes. Transfer to a serving platter and serve with lemon wedges.

Zucchini Au Gratin

Bechamel Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper

Au gratin
2 cups. shredded cheddar cheese
Kosher salt
Freshly ground black pepper
3 medium zucchini, about 2 lbs, sliced crosswise into 1/4” circles
1 shallot, minced
Bechamel sauce, recipe above

Directions

To make the Bechamel sauce

Melt butter in a heavy saucepan over moderately low heat. Whisk in flour and cook the roux, whisking, 2 minutes. Add the milk in a stream, whisking, and bring to a boil over high heat, whisking constantly (sauce will thicken). Reduce heat and simmer, whisking occasionally, 2 minutes, then whisk in the salt and pepper Remove from heat and cover the pan.

For the zucchini

Toss the zucchini slices with 1 teaspoon kosher salt in a large bowl or plastic bag. Pour into a large colander and let sit for at least 30 minutes. This will pull moisture from the zucchini so your casserole will not be watery. Dry the zucchini in a kitchen towel.

Preheat oven to 375°F and butter a medium casserole dish. Add a layer of zucchini to the baking dish, overlapping the zucchini slices. Season with pepper and pour about one-half of the cream mixture over the zucchini. Scatter the minced shallot over the zucchini and sprinkle with half the cheese.
Make another layer with the remaining zucchini slices and top with the sauce and cheese. Bake until bubbly and golden on top, 40 to 45 minutes.

Roasted Cherry Tomatoes

If you don’t have garlic-flavored oil, add two minced garlic cloves.

Ingredients

1 (10 oz) container cherry tomatoes, halved
2 tablespoons garlic-flavored olive oil
1/2 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
2-3 sprigs of fresh thyme

Directions

Preheat oven to 375°F.


In a medium baking dish, toss together tomatoes, olive oil, salt, and pepper.
Top with thyme sprigs.
Bake for 20-25 minutes, or until the tomatoes are soft and very fragrant.



Food Segment

You are what you eat....

miss PE

free food recipes for vegetarian and healthy food lover.

PJ Procrastinates

Baking and Oversharing

super 5 duper 5

would of talk

Five Lessons

Success Stories for Angsty Professionals

Keywebco

Helpful Tips Show, Blog & Vlog Via Keywebco

Rachel Rose

A Fitness * Fashion * Health Tips

Whats Da Latest

Uncover your Perception

Secret World Entertainment

Go, Go, Go. Stay, Stay, Stay.

Anna Coleman

Living. Loving. Dancing. xx

Banter Republic

It's just banter

Nosh with Chef Julie

Recipe blog now featuring author interviews, book recommendations, product reviews, and more!

Heart Felt

This platform is for the people who likes to talk straight from the heart🤩

Central City Girl

Lift your head up. Madness is Genius.

The Storyteller

Traveling. Photography. Food

homethoughtsfromabroad626

Ireland, Irish photography, recipes and family history in Missouri and Tennessee

Sustainable Life In Action

Sustaining Self While Working for a Susainable World

homecookexplorer

A blog for the home cooker in you.

Simpliv LLC

Learn. Teach. Earn

Ped's Kitchen

Good, Simple, Tasty Food

CreativeHues

Infused with tints and stroked with imagination

The Lockdown Chef

A cooking survival guide for those who don't know how

Healthy And Yummy Recipes

Satiate your Tummy

Kim Xuân

Motivation, Inspiration & Lifestyles

The Soup Connoisseur

Where soup is dreamed and created

super single moms

Be single is not a myth Be proud of what you are appreciate your work and talent 

Panx&MandyFood

#food #desserts #healthyfood #pizza #vegetarianfood

Mala Kuhinja u Zagrebu

Recepti by chefkreso

Sweet & Nice things

Blog over: lifestyle,beauty,fashion en meer!

bluegrayeyes

Natures loving spirit whispers healing harmonies to the innocent

Matt Teer's Newbie Kitchen

Food, Recipes, Cooking

The 25-Year-Old Grandma

Lifestyle of a 25 year old grandma

%d bloggers like this: