Looking for some ideas to make your veggie dishes more appealing? Try stuffing them. These recipes can serve as a main course or a side dish. I wanted to use vegetables that you do not see stuffed very often and that are in season at this time of year, instead of cooking the usual peppers and tomatoes. Try these recipes for an interesting change.
Swiss Chard Rolls
2 bunches Swiss chard, about 10 leaves
1 tablespoon olive oil
2/3 cup quick cooking barley
1/4 cup diced onion
1 clove garlic, minced
1/4 cup diced Swiss chard stems
2 plum tomatoes, seeded and diced
1/13 plus 2 cups vegetable stock
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon dried Italian seasoning
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese
Place the Swiss chard leaves in boiling water for 5 minutes to soften. Drain and place on paper towels.
Remove the ribs/stems from each leaf and set the leaves aside. Chop enough of the stems to measure ¼ cup.
In a medium saucepan over medium high heat, bring the 1 ⅓ cups vegetable broth to a boil and add a pinch of salt.
Add the barley, reduce the heat to a simmer, cover the pan and cook the barley for ten minutes. Remove the pot from the heat and let the barley rest covered for five minutes.
In a small skillet heat the olive oil. Add the onion, garlic and Swiss chard stems. Cook for 3 to 4 minutes or until they soften. Add salt, pepper and the Italian seasoning.
Add the chopped tomatoes, basil and cheese. Cook until the tomatoes soften. Adjust seasoning if necessary. Add this mixture to the cooked barley and stir well.
Set aside until the mixture is cool enough to handle.
Divide the stuffing equally among the leaves, about 2-3 tablespoons for each leaf.
Bring the edges of the leaves, about 1/2 inch, toward the center and roll and tuck into a ball or a cigar shape.
Heat the oven to 400 degrees F.
Arrange the Swiss chard rolls in a 13 x 9 inch baking dish and pour the 2 cups of stock over the rolls. Cover the dish tightly with foil and bake for 1 hour.
Spinach Stuffed Squash
2 large yellow squash
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup onion, minced
1 clove garlic, minced
1/4 cup panko crumbs
2.5 oz fresh baby spinach leaves
1/4 cup shredded cheddar cheese
Preheat oven to 400 degrees F.
Cut a thin slice off the top of each squash. With a spoon carefully remove the flesh of the squash without cutting into the outer shell. I use a grapefruit spoon to remove the flesh.
Finely chop the squash flesh.
In a skillet, heat the oil over medium heat. Add the onion, garlic and chopped squash; cook 5 minutes or until transparent. Add spinach and cook until wilted. Add salt and pepper, to taste.
Remove the skillet from the heat and stir in the panko crumbs and cheese.
Spoon mixture evenly into the squash shells. Place in a greased baking dish and cover with foil. Bake for 45 minutes; remove the foil and bake for 15 minutes more.
Cheeseburger Stuffed Onions
If you would like to make this dish vegetarian, substitute a grain, such as quinoa or rice for the meat in the recipe.
2 medium sweet onions
1 tablespoon olive oil
2 tablespoons bell pepper, finely chopped
1 garlic clove, minced
1/4 teaspoon fennel seeds
1/4 teaspoon chili (red) pepper flakes
1/4 lb lean ground beef or turkey
1 tablespoon fresh basil, chopped
1/4 teaspoon salt
¼ teaspoon black pepper
Topping: 2 slices of American cheese, each folded into quarters
Preheat the oven to 400 degrees F.
Cut a 1/4-inch-thick slice from the top of each onion and reserve. Trim just enough from the bottom of the onions so they can stand upright.
Remove the dry skin and the outermost layer of each onion. Use a spoon or an ice cream scoop to remove the inner layers of the onion, forming a bowl with about 3-4 layers thick.
Dice the removed inner section of one of the onions and set aside. Save remaining sections for another use.
Prepare the stuffing:
Heat oil in a medium skillet. Add reserved diced onion and bell pepper and saute just until tender, about 4 to 6 minutes.
Add garlic, fennel seeds and chili flakes and saute for about 30 seconds, until fragrant. Add meat, stirring to crumble the meat and saute until browned, about 6 to 8 minutes.
Stir in the basil, salt and pepper.
Divide the stuffing evenly into each onion bowl, mounding it up. Wrap each onion in two layers of aluminum foil and bake in the oven about 45 minutes, or until tender.
Unwrap onions and top each with a slice of folded cheese. Return to the oven unwrapped and heat until the cheese begins to melt.
Transfer to a serving plate. Serve hot.
February is not quite spring and the market selections still look like winter in most areas of the US, unless you like to buy produce from South America. However, that is not eating what is is season. So still plentiful are winter squashes, celery, leeks, fennel, cabbage, potatoes, carrots, citrus fruit and apples. Since I live in the south, spring vegetables are starting to appear but I try to keep in mind what most readers can find seasonally at this time of the year. Here are some recipes for what you can cook with these seasonal ingredients.
Stuffed Acorn Squash
To make this dish into a main entrée add a 1/2 cup cooked rice or quinoa to the filling ingredients before the second baking. This makes a great side dish for pork chops.
1 large acorn squash, halved and seeds removed
2 tablespoons maple syrup
1/4 cup fresh or frozen and thawed cranberries
1/4 cup pecans
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat the oven to 375 degrees F.
Coat a shallow baking dish with olive oil and place the squash halves in the baking dish, cut side down. Place the squash in the oven and bake for 15 minutes.
Remove the baking dish from the oven and turn the squash halves upright and sprinkle with the salt and pepper.
Drizzle the maple syrup over the squash and divide the cranberries and pecans equally and fill the squash. Add 1/2 an inch of water to the baking dish and cover tightly with foil
Return the squash to the oven and bake for 50 minutes more or until tender.
Easy Skillet Potatoes
This side dish goes well with just about everything. I like to make extra because I can use the leftover potatoes in an omelet.
1 tablespoon butter
1 tablespoon olive oil
1 lb small new potatoes, unpeeled and thinly sliced
1 clove garlic, minced
1 teaspoon fried Italian seasoning
Salt and pepper to taste
Heat the butter and olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet.
Cook without stirring for 5 minutes, or until the potatoes begin to brown on the bottom. Turn the potatoes over with a wide spatula and spread them out in the skillet.
Sprinkle potato slices with the garlic, dried Italian seasoning, salt and pepper to taste. Continue cooking about 5 minutes, or until the potatoes are tender and lightly brown on the bottom.
Marinated Greek Vegetable Salad
This salad is very refreshing, especially in the winter. It has great flavor and we like it served with fish.
2 celery stalks, cut on the bias
Half a cucumber, peeled, sliced into quarters and cut on the bias
Quarter of a red onion, diced
Half a green bell pepper, sliced and cut on the bias
2 plum (Roma) tomatoes, cut on the bias
8-10 Kalamata olives
¼ cup crumbled Feta cheese
2-3 tablespoons of your favorite Greek or Italian salad dressing
¼ teaspoon dried oregano
Combine all the vegetables in a serving bowl and mix. Add the olives, feta cheese and salad dressing; mix well.
Sprinkle the top of the salad with the oregano and refrigerate for several hours or until serving time.
Agrodolce is a traditional sweet and sour sauce in Italian cuisine. Its name comes from “agro” (sour) and “dolce” (sweet) and the recipe comes from the Venetian-Jewish culinary tradition. Agrodolce is made by using sour and sweet elements, traditionally vinegar and sugar. Sometimes, additional flavorings are added, such as wine, fruit (raisins) or even chocolate.
This dish goes well with grilled meats.
Makes 4 to 6 servings.
10-12 oz carrots, peeled
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
2 tablespoons minced onion
1 teaspoon honey
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh herbs (optional)
Cut the carrots in half crosswise, then slice into lengthwise sticks, stack the carrots on top of each other and finely slice into matchsticks or shred on the large holes of a grater.
Place the carrots, olive oil, 1/4 teaspoon of the salt and 1/3 cup water in a large saucepan over high heat. Bring to a boil and cook until the water has evaporated, about 7 minutes.
Stir in the onion and cook for 1 minute. Add the honey and mix. Add the vinegar, pepper and remaining 1/4 teaspoon of salt and stir until there is a glaze coating the carrots, about 30 seconds.
Remove from the heat and stir in the herbs, if desired. Place in a serving dish and serve at room temperature.
Sautéed Fennel and Leek
This side dish goes well with oven roasted chicken, grilled fish or sausage.
If you want a heartier side dish, add one peeled baking potato, sliced thin, to the fennel in the skillet and cook along with the fennel before adding the remaining ingredients.
2 tablespoons olive oil
1 fennel bulb, top removed cored and sliced thinly
1 teaspoon dried Italian seasoning
1 large leek, tough greens removed cleaned and sliced into 1/2-inch pieces
Salt & freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon butter
Heat the oil in a medium-sized skillet over medium heat; add the fennel (and potato slices if using), cook, stirring occasionally until translucent, about 10 minutes.
Add leeks and Italian seasoning. Season with salt and pepper to taste; cook 10 minutes more.
Stir in lemon zest and butter; adjust seasonings and serve.
When choosing a pumpkin at the market, look for soft spots, mold, wrinkles or open cuts that would indicate damage or early spoilage. Choose a pumpkin with a solidly attached stem. A green stem indicates a freshly harvested pumpkin. Choose pumpkins between 4 to 8 pounds and labeled “sugar pumpkins” or “pie pumpkins.” Some specific names are Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella and Fairy Tale. Pumpkins have a long shelf life and can keep for months at cool room temperature.
- 2 ½ pounds pie pumpkins
Preheat oven to 375 degrees F. Cut pumpkins into 5×5-inch pieces. Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, in a foil-lined baking pan.
Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in food processor or blender.
Cover and process or blend until smooth. Measure out what is needed for a recipe. Transfer remaining puree to an airtight container.
Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator.
Pumpkin Cranberry Muffins
Makes 12 – 15 depending on the size of your muffin tin.
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 2 cups cranberries (fresh or frozen)
- ½ cup applesauce
- ¼ cup reduced fat milk or almond milk
- ¼ cup molasses
- 1 egg
- Vanilla sugar
Preheat the oven to 350 degrees F. Spray a 12-15 cup muffin pan with nonstick spray.
In a medium bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and salt. Combine the remaining (wet) ingredients in another bowl.
Add the wet mixture to the dry mixture until just moist. Fill the muffin cups and bake for 30 minutes (or until an inserted toothpick comes out clean).
Let rest for 10 minutes.Remove the muffins and cool on a wire rack.
Apple Pumpkin Butter
Pumpkin butter is a delicious addition to waffles, pancakes, banana bread, oatmeal or as a spread for toast. It also makes a great and healthy topping for ice cream.
- 4 cups pumpkin puree or two 15-oz. cans pureed pumpkin
- 1 ¼ cups pure maple syrup
- ½ cup unsweetened applesauce
- 2 tablespoons lemon juice
- ½ teaspoon ground cinnamon
- 2 1/2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat.
Cook, uncovered, over medium heat, stirring frequently, about an hour until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
Ladle into jars or freezer containers, leaving 1/2-inch head space. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
Acorn squash can have orange, dark green, or tan skin. To pick a good-tasting one, press it all around to make sure it’s devoid of soft spots. Don’t refrigerate-just store the squash in an airy dry spot for up to 3 weeks.
Roasted Acorn Squash Slices
- 1 medium acorn squash (about 1-1/2 pounds)
- 1/2 teaspoon salt
- ¼ teaspoon black pepper
- 1/4 cup pure maple syrup
- 2 tablespoons butter, cut into small pieces
Preheat the oven 350°F.
Cut squash in half lengthwise; remove and discard seeds and membrane. Cut each half into 1/2-inch slices; discard ends.
Place slices in a greased 13 x 9-inch baking dish. Sprinkle with salt and drizzle with the maple syrup. Dot with butter.
Cover with foil and bake for 45 minutes or until tender.
Italian Sausage Stuffed Acorn Squash
- 3 large acorn squash, halved crosswise, seeds and fibers scooped out
- 1 teaspoon unsalted butter
- 1 medium onion, peeled and chopped
- 1 celery stalk, sliced thin
- 12 ounces Italian sausage, casing removed
- 2 teaspoons dried thyme
- ½ teaspoon salt
- Freshly ground pepper to taste
- 4 cups of 1/4-inch cubes of lightly toasted sourdough bread
- ¾ cup chicken broth, homemade or low-sodium canned
- 4 teaspoons chopped fresh Italian parsley
Oven 400 degrees F.
Cut the squash in half and remove the seeds. Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh.
Place in a baking dish large enough to hold the squash halves and set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain, about 8 minutes.
Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, bread cubes and chicken broth until well mixed.
Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with aluminum foil.
Roast for 45 minutes.Remove the foil and bake for 15 minutes more or until the squash is tender. Place 1 squash half on each of 6 plates, garnish with parsley and serve immediately.
Summer is a wonderful time to entertain and enjoy the outdoors with your friends. Serving appetizers and drinks are a great way to entertain when it is hot. You want easy to prepare recipes so you are not in the kitchen for hours and you want to use simple, common ingredients that you usually have in your pantry or refrigerator. Below are a few of my easy to make suggestions.
- 1 tablespoon olive oil, plus extra for the bread
- 1 clove minced garlic
- 2 large tomatoes, seeded and finely chopped
- 1/2 cup finely diced red onion
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped oil cured Italian olives
- 1/4 cup finely chopped parsley
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced fresh thyme
- 1 baguette, cut diagonally into 1/4 inch-thick slices
Combine all the ingredients in a large bowl; except the bread slices. Refrigerate until ready to serve.
Lightly grill the bread slices and then brush them with olive oil. Spoon 1 heaping tablespoon of the tomato mixture onto each bread slice and arrange on a serving plate.
Oven Fried Zucchini and Yellow Squash Rounds
- Olive oil cooking spray
- Homemade Marinara Sauce, (see recipe here)
- 2 medium zucchini, ends trimmed
- 2 medium yellow squash, ends and neck trimmed
- 2 eggs
- ½ cup milk
- 1 cup all-purpose flour
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ½ cups dried Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- Olive oil, for drizzling
Preheat the oven to 450°F. Coat a large baking sheet with cooking spray.
Cut the squash into ¼ inch thick slices.
In a plastic bag, combine the flour, Italian seasoning, salt and pepper.
In a shallow bowl, beat the eggs and milk together.
In another shallow bowl, combine the breadcrumbs and cheese.
Place the squash slices in the bag with the flour and shake until they are coated.
Next, place each slice in the egg and then into the breadcrumb mixture.
Place the squash rounds on the prepared baking pan and drizzle with olive oil.
Bake for 10 minutes. Turn the slices over and bake for another 10 minutes or until crispy.
Serve with warm marinara sauce.
- 4-ounces of cream cheese, quartered
- 1 heaping tablespoon fresh thyme leaves, chopped
- 1 packed teaspoon fresh lemon zest
- 1 tablespoon finely chopped pitted black and green Italian olives
- 2 teaspoons finely chopped sun-dried tomatoes
- Sea salt
- 1/4 cup extra virgin olive oil
- Toasted crostini, pita chips or crackers for serving
Place the cheese quarters in a medium container. Sprinkle the thyme, lemon zest, olives and sun-dried tomatoes over and around the cheese. Sprinkle the cheese with a little sea salt.
Pour the olive oil over the mixture. Squash the mixture with a fork and cover the container. Let the cheese marinate in the refrigerator for a few hours.
Bring the cheese mixture to room temperature about 45 minutes before serving. Put the marinated cheese mixture into a serving dish.
Arrange crostini, pita or crackers around the dish with a couple of small knives for serving.
Serve with fresh celery, radishes, carrots and thin, crispy crackers.
Makes 8 servings.
- 8-ounces canned tuna
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 3/4 cup chopped red onion
- 3/4 cup chopped fresh flat-leaf parsley
- 1 garlic clove, chopped
- 1 tablespoon capers, washed and drained
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Combine the olive oil, lemon juice, onion, parsley, garlic, capers, salt, and pepper in a small bowl.
Place the tuna in a food processor and pulse to break it up.
Turn the speed to low speed and add the olive oil mixture, a little at a time, until the ingredients are thoroughly combined and the mixture is smooth.
Pour into a small serving bowl and chill. Serve with fresh-cut vegetables and crackers on the side.
I look forward to this time of year because the CSA I belong to (Jeta Farms) begins its distribution of shares to its members. As you can see from the cover photo, my share contains beautiful produce.
CSAs (community supported agriculture programs), provide a direct link between local farmers and consumers by allowing members to purchase a share of a farmer’s crop before it’s produced each season. This allows the farmer to pay for seed, water, equipment, etc., up front.
Each week of the share season, the farmers deliver great tasting, healthy food to predetermined locations or members pick up their shares at the farm. CSA members share in the harvest and everyone benefits. This type of arrangement helps people to connect back to the earth and the food they eat.
Here are recipes for how I used some of the produce in my first share.
Did you know that you can make delicious vegetable stock with corn cobs? The stock can be used to add flavor to soups, risotto or any recipe calling for vegetable stock.
- 12 corn cobs (corn kernels removed)
- 2 chive stalks
- 2 stems fresh parsley
- 2 stems fresh thyme
- 1 bay leaf
Put corn cobs, chives, parsley, thyme, bay leaf and cold water to cover in a large pot and bring to a boil over high heat. Reduce heat to medium, cover the pot and simmer for 1 1⁄2 hours.
Strain, discard solids and refrigerate or freeze until ready to use the stock.
Grilled Corn on the Cob
For each ear of corn:
- 1 teaspoon butter
- ½ tablespoon chopped fresh chives
- One ice-cube
- Heavy duty aluminium foil
Remove the husks and silk from the corn. Center the corn on a piece of foil large enough to enclose the entire cob.
Dot with the butter and sprinkle on the chives. Add an ice-cube.
Bring up the foil sides. Double fold the top and ends to seal making one large foil packet, leaving room for heat circulation inside.
Grill, turning frequently, until the corn is tender, about 15 minutes. Remove the corn from the grill. Be careful opening the foil and wear oven mitts as the corn will be very hot!
Green Bean Salad
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1 clove garlic, finely minced
- Kosher salt and freshly ground pepper, to taste
- 2 cups fresh green beans, trimmed and cut into 2 inch pieces
- 2 oz feta cheese, crumbled
- 1/4 cup finely diced red onion
- 1/4 teaspoon dried oregano
To make the vinaigrette: whisk together the vinegar, oil, garlic, salt and pepper in a serving bowl; set aside.
Bring a large saucepan of lightly salted water to a boil; add the beans and cook until just tender, about 3 minutes.
Using a slotted spoon, transfer the beans to a bowl of ice water. Drain well and toss with the vinaigrette, oregano, feta and onion. Chill before serving.
Stuffed Summer Squash Boats
- 4 medium yellow squash
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1 cup marinara sauce, heated (see recipe link here)
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 cup Panko breadcrumbs
- Olive oil
- 2 tablespoons minced fresh basil leaves
- Sea salt and fresh ground pepper to taste
Cut off the stems on the squash and cut a slice off the top of each squash. I used the top and the scooped out flesh in the relish recipe below.
Using a small spoon, scoop out the seeds and enough flesh from each squash to create room for the stuffing.
Place the squash in a greased baking dish or in individual baking dishes and brush the cut sides of the squash with olive oil.
Season the squash lightly with salt and pepper.
Preheat the oven to 375 degrees F.
To make the stuffing:
In a small mixing bowl, combine the panko breadcrumbs, 1 tablespoon olive oil, minced basil and Parmesan cheese. Set aside.
Combine the ricotta and mozzarella in another mixing bowl and season to taste with salt and pepper.
Evenly distribute the ricotta cheese mixture in the squash boats.
Evenly sprinkle the breadcrumb topping mixture on top of the ricotta filled squash.
Bake the squash for 30 minutes or until the squash is tender and the topping is golden brown.
Remove the baking dish or dishes from the oven and pour some warm marinara sauce over the squash boats before serving.
Small Batch Summer Relish
Sweet-and-sour squash relish is a great condiment for burgers and summer sandwiches. You won’t believe how delicious summer squash is in this relish.
Makes: 2 cups
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 2 teaspoons mustard seeds
- 1/4 teaspoon crushed red pepper (chili)
- 1/2 teaspoon salt
- 1 1/4 lbs zucchini and/or yellow squash
- Half a medium onion
- Half a red or yellow bell pepper
Finely dice the vegetables with a knife. I don’t like using the processor for relish because it makes the squash watery and a grater makes them too fine for relish.
In a large saucepan, heat vinegar, sugar, mustard seeds, crushed red pepper and salt to boiling on high, stirring. Stir in squash, onion and bell pepper.
Simmer 60 minutes or until very tender and very soft, stirring occasionally.
Transfer to airtight containers and refrigerate until cold. Store up to 1 week in the refrigerator or freeze in small containers.
How to get back on track:
Not only does it reset your body by getting your metabolism going, but it also helps you set the tone mentally for a regular eating day.
Water helps you feel full, so you won’t be as tempted to carry your overeating into the next day.
Squeeze in Some Exercise
It will make you feel so much better.
Have a Filling Salad for Lunch
The water in the veggies will help hydrate you and keep you feeling full until dinner.
Cook Dinner at Home
Go for clean foods, like a piece of broiled fish with roasted veggies and a whole grain like quinoa or barley. They’ll give you the nutrients you need and you won’t be hungry.Choose lean cuts of meat and avoid oversized portions. A serving of protein should be no more than 3 ounces (85 grams) — or about the size of a deck of cards — and should take up no more than one-fourth of your plate. Vegetables and fruits should cover half your plate. Whole grains make up the rest. Try a few meatless meals each week for added health benefits.
A few really tasty recipes follow to get you started.
Roasted Vegetable Crepes
- 1 cup flour
- 2/3 cup reduced-fat milk
- 2/3 cup cold water
- 3 eggs
- 6 tablespoons melted butter, divided
- 1/4 teaspoon salt
- 2 medium zucchini, cut into bite-size pieces (about 2 cups)
- 1 green bell pepper, cored, seeded and cut into bite-size pieces (about 1 cup)
- 1 medium sweet onion, coarsely chopped (about 3/4 cup)
- 2 cups grape tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried thyme
- Coarsely ground black pepper
- 5 ounces softened reduced fat cream cheese
To prepare the crepes:
Place flour in a medium bowl. Gradually whisk in milk and water until smooth. Whisk
in eggs, 3 tablespoons melted butter and salt. Let stand 10 minutes. (This allows the flour to absorb the liquid.)
Heat an 8 or 9 inch crepe pan over medium-high heat until hot. Lightly brush the pan with some of the remaining melted butter.
Pour 1/4 cup batter into the center of the pan. Quickly tilt in all directions. (Batter should lightly cover the bottom of the pan.) Cook 30 seconds. Lift edge with a spatula to check doneness. Shake and jerk the pan by its handle to loosen the crepe. Turn crepe over and cook 15 to 20 seconds. Second side will be spotty brown.
Transfer to a wire rack to cool. Repeat with remaining batter and melted butter. Makes 10 crepes.
Preheat oven to 350 degrees F.
To prepare the filling:
Makes about 3 cups.
Place zucchini, bell pepper, onion and tomatoes in a large baking pan. Drizzle with olive oil. Add salt, thyme and pepper. Roast 30 minutes or until tender.
Spread 2 tablespoons of cream cheese on half of each crepe. Top with about 1/3 cup roasted vegetables. Fold in half, then in half again. Serve with a green salad.
Winter Vegetable Stew
- 3 tablespoons olive oil, divided
- 1 large red onion, cut crosswise into 1/3 inch thick rounds
- 3 medium carrots, cut into 1-inch pieces
- 1 pound red skinned or yellow gold potatoes, scrubbed and cut into 1-inch pieces
- 1 butternut squash (about 1 1/2 pounds), peeled and cut into 1 1/2 inch pieces
- 1 acorn squash (about 1 1/2 pounds), peeled and cut into 1 1/2 inch pieces
- 3 parsnips–peeled and quartered lengthwise
- 4 cups vegetable broth
- Salt and freshly ground pepper
- 1/4 teaspoon marjoram
- Flat leaf parsley for garnish
Preheat the oven to 400°F.
In a large nonreactive skillet, heat 1 tablespoon of the oil over moderately high heat. Add the onion and carrots and cook, stirring occasionally, until browned all over, about 10 minutes; transfer to a casserole dish.
Add another tablespoon of oil to the skillet. Add potatoes and butternut squash, and cook, stirring occasionally, until browned all over, about 10 minutes; transfer to the roasting pan. Repeat the cooking process using another tablespoon of oil and the acorn squash and parsnips.
Add the broth to the skillet and bring to a simmer over high heat, scraping up any browned bits. Pour the broth over the vegetables. Season with salt and pepper and add the marjoram. Cover and cook the vegetables in the oven for about 45 minutes, or until just tender when pierced. Increase the oven temperature to 450°F and cook, uncovered, for 5 minutes longer. Ladle into serving bowls and garnish with parsley. Serve with a slice of crusty country bread.
Tomato, Zucchini and Eggplant Gratin
- 1/2 medium eggplant, sliced crosswise 1/4 inch thick
- 1 medium zucchini or yellow squash, sliced 1/4 inch thick
- Kosher salt
- 6 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced or mashed
- One 14-ounce loaf Italian bread, crusts removed and sliced 1/2 inch thick
- Freshly ground pepper
- 1/2 cup torn basil leaves
- 3 medium tomatoes, sliced 1/2 inch thick
- 1 teaspoon thyme leaves
- 1 cup grated Parmesan cheese
Preheat the oven to 400° F.
In a colander, toss the eggplant and zucchini with 1 teaspoon of kosher salt and let stand for 20 minutes. Drain well and gently squeeze out any excess liquid.
In a small bowl, stir the olive oil with the garlic. Coat a 9-by-13-inch baking dish with 1 1/2 teaspoons of the garlic-infused oil.
Tear the bread into 2-inch pieces and line the bottom of the baking dish with the bread, fitting the pieces tightly together. Drizzle the bread with 2 tablespoons of the garlic oil and sprinkle the bread with half of the basil leaves.
In a medium bowl, toss the eggplant and zucchini with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the tomato slices with salt and pepper. Arrange the eggplant, zucchini and tomatoes over the bread, overlapping them as necessary. Sprinkle with the thyme leaves and Parmesan cheese and drizzle with the remaining garlic oil.
Bake the gratin for about 40 minutes, until the vegetables begin to brown and the bottom of the bread is golden brown. Remove the vegetable gratin from the oven and let stand until cooled slightly, about 10 minutes. Sprinkle with the remaining basil, cut into serving pieces.
Italian Style Stuffed Peppers
- 4 medium bell peppers
- 1/2 pound extra-lean ground beef or turkey
- 1/2 cup chopped onion
- 1 cup drained, canned whole Italian tomatoes
- 1 cup cooked brown rice
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried Italian seasoning
- 1/2 cup soft bread crumbs
- ¼ cup grated Parmesan cheese
- Vegetable cooking spray
- 1 cup homemade or store-bought tomato sauce
Preheat the oven to 350°F.
Slice off the stem end of peppers and remove and discard seeds and membranes. Submerge the peppers in a pan of boiling water and cook for 5 minutes; drain.
Brown ground beef and onion in a nonstick skillet over medium heat. Drain on paper towels.
Return meat mixture to the skillet. Add tomatoes, breaking them into pieces with a spoon, and cook until the liquid evaporates. Remove meat mixture from heat; stir in wild rice, Worcestershire sauce and Italian seasoning.
Spoon 1/2-cup portions of the mixture into the peppers; sprinkle evenly with breadcrumbs and cheese.
Place peppers in a baking dish coated with cooking spray. Bake for 20 minutes or until lightly browned. Spoon tomato sauce over peppers and return to oven until heated.
Broccoli Swiss Quiche
Easy Whole Wheat Pastry Crust
- 1 cup whole wheat pastry flour
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 5 tablespoons vegetable oil
- 2 tablespoons milk
- 3 eggs
- 1 cup broccoli, cooked and chopped
- 1 1/2 cups Swiss cheese, shredded
- 8 ounces reduced fat milk
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium tomato, sliced thin
- 1/4 cup Parmesan cheese
Directions for making the crust:
Preheat oven to 400°F.
Into 8 or 9 inch Quiche pan or pie plate, stir together flour, sugar and salt. Combine the oil and milk in a measuring cup and pour over the flour mixture.
Mix with fork till all the flour is dampened.
Press dough evenly against the bottom and sides of the pie plate. Crimp edges.
Line the unpricked pastry shell with a double thickness of foil. Bake in the oven for 8 minutes. Remove the foil and bake for 4 to 5 minutes more or until the pastry is set and dry.
Remove the pie plate from the oven and set aside while you prepare the filling.
Reduce oven temperature to 350°F.
Directions for the Quiche Filling:
In a mixing bowl whip eggs with a wire whisk and stir in the broccoli, shredded Swiss cheese, milk, garlic, onion, salt and pepper; stir until blended.
Assembling the Quiche:
Pour into baked pastry crust. Place the tomato slices on top of Quiche mixture; sprinkle with Parmesan cheese.
Bake for 35 to 45 minutes or until Quiche tests done in center. Protect pastry crust with foil at the end of the cooking time to prevent over browning.
Cool on wire rack for 5 to 10 minutes before cutting.