Italian Style Meatloaf
This dinner can serve 8. Less and you have plenty of leftovers or the makings for a few sandwiches. I add lots of vegetables to my meatloaf and, of course, lots of Italian flavors. Meatloaf freezes well and I usually cut extra slices off the loaf to freeze individually to use at a later date. Just defrost overnight in the refrigerator.
- Half a sweet onion, finely chopped
- 1 celery rib, finely chopped
- 1 tablespoon minced garlic
- 1/2 cup finely chopped red bell pepper
- 1/2 cup shredded carrot
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground pepper
- 2 teaspoons Worcestershire sauce
- 2 cups tomato (marinara) sauce, divided
- 2 pounds lean ground beef (I use grass-fed beef)
- 1 cup Italian flavored dried bread crumbs
- 2 large eggs, beaten slightly
- 1/3 cup minced fresh parsley leaves
- 1 cup shredded mozzarella cheese
Preheat oven to 375 degrees F.
In a large bowl, combine the beef, eggs, vegetables, bread crumbs, 1 cup of the tomato sauce, seasonings and parsley with your hands until thoroughly mixed.
Form into a loaf and put into a rectangular baking pan with 2-inch high sides.
Bake the meatloaf in the oven for 1 hour. Pour the remaining 1 cup of tomato sauce over the meatloaf and sprinkle with the mozzarella cheese.
Return the dish to the oven just until the cheese melts.
Oven Roasted Potatoes
- 2 lbs small red potatoes, peeled and diced
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried rosemary
- 1 teaspoon granulated garlic
- 2 tablespoons olive oil
Spread the olive oil out on a baking sheet. Add the diced potatoes, salt, pepper, garlic and rosemary. Toss well and spread the potatoes out into an even layer.
Bake in the oven at the same temperature and for the same amount of time as the meatloaf.
Sautéed Zucchini and Fennel
- 2 zucchini, halved and sliced
- 1 fennel bulb, trimmed and cubed
- 1 small garlic clove, minced
- 1 tablespoon olive oil
- 1/4 teaspoon dried Italian seasoning
- Salt and pepper
Heat the oil in a small skillet. Add the garlic and fennel and saute until lightly brown.
Add the zucchini, Italian seasoning and salt and pepper to taste. Cook for 2-3 minutes until the zucchini is tender.
Spaghetti Squash is rounded and oblong in shape, measuring as much as 12 inches in length and 6 inches in diameter. When ripe, it is typically light yellow in color and weighs around 5 pounds. It is also sometimes called vegetable spaghetti, (the more common term for it in the UK), noodle squash, vegetable marrow, squaghetti and mandarin squash. The “spaghetti” name comes from the fact that when it is cooked, the flesh of the vegetable is long and stringy in appearance, like spaghetti. It rose to popularity in the US and Europe during the 1970’s.
In the early 1990’s a new variety of orange spaghetti squash came on the market. Orangetti is slightly sweeter and higher in beta-carotene than standard spaghetti squash.
The word “squash” is of Native American Indian origin. And the squash plant is generally known to be native to North and Central America since ancient times, along with maize and beans. So it is entirely reasonable for most people to think that spaghetti squash originated in North America. However, it was actually developed in Manchuria, China during the 1890’s. We are not sure when or how squash was first introduced to China. But we do know that by the 1850’s, the Chinese were growing and using some varieties of squash for fodder. Perhaps the “spaghetti” variety was developed in an effort to come up with a variety that was easier to grow.
So, how did this Chinese squash make its way to America? In the 1930’s, the Sakata Seed Company, a Japanese firm, was looking for new types of plants to promote and came upon the Chinese squash. They developed an improved strain and introduced it in seed form around the world. The Burpee Seed Company in the US picked up and marketed Sakata “vegetable spaghetti” seed (as it was then called) in 1936.
While it found some limited acceptance in rural family gardens, vegetable spaghetti was not exactly an instant American hit. In fact it was still pretty much unknown in urban America up until the World War II era. During the war, however, some popular household staple foods were in short supply. In that environment, vegetable spaghetti grew in popularity as a substitute for Italian spaghetti noodles, that could be grown at home in one’s “victory garden.” After the war, however, when food shortages were no longer an issue in the US, vegetable spaghetti once again faded into obscurity. It was scarcely heard from again until around the 1960’s, when it was reborn in California as “spaghetti squash.” Frieda Caplan’s specialty produce company in Los Angeles—the one that made such a success out of the newly dubbed “kiwi fruit”—is popularly credited with making spaghetti squash a marketing success in the US.
Spaghetti squash became popular among the hippie counterculture, where it was touted as a healthy “natural” alternative to “processed” food. It eventually went mainstream and by the 1980’s, spaghetti squash had become fairly well known and common throughout the US. Today the squash continues to have a steady following, particularly among vegetarians. But also among dieters—since it is such a low calorie, low carb food.
One of the reasons for the popularity of squash is its nutritional makeup. One cup of the vegetable has:
* Only 42 calories, making it attractive to those watching their calories (just watch how much butter or sauce you add).
* Only 10 grams of carbohydrates, making it attractive to those on low carb or low glycemic index diets.
* 0 grams fat or cholesterol, making it attractive to those watching their cholesterol.
* Only 28 mg of sodium, making it attractive to those watching their sodium intake.
* Vitamins A, B1, B2, B3, B5, B6, C, potassium, and trace amounts of zinc, phosphorus, iron, calcium, magnesium and copper—things everybody needs.
Spaghetti Squash is available year round in most large supermarkets. When selecting spaghetti squash at the market, look for hard, dense vegetables that feel heavy with no soft spots or bruises. Also look for uniformity of color with no green in it (either pale yellow or orange—depending on the variety). If it is green it isn’t yet ripe. It should be at least 9 inches (23 centimeters) in length with a 5 inch (12.7 centimeter) girth.
I am sure you have heard that spaghetti squash is a great substitute for pasta, so you’ve lugged one home from the store. Now what do you do with it? Just about any way you can think of to apply heat can be used to cook spaghetti squash. The big question is: to cut or not to cut it before cooking? You can do it either way. Here are the pros and cons of each. (Cooking times will vary with the size of the squash/pieces of squash.)
Cutting Up Spaghetti Squash Before Cooking
Advantages: It cooks faster.
Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. It’s also a bit more work to scrape out the seeds and pulp when they are raw.
Method: Cut it in half (lengthwise) or quarters. You don’t want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin.
Bake rind side up about 30 to 40 minutes at 375 degrees F.
Microwave 6 to 8 minutes (let stand for a few minutes afterwards)
Boil 20 minutes or so. Separate strands by running a fork through the flesh from top to bottom.
Cooking Spaghetti Squash Whole
Advantages: It’s easier.
Disadvantages: It takes longer to cook and you need to take care to not burn yor hands when removing the hotbpulp and seeds.
Method: Pierce the squash several times with a sharp knife. (Do this especially if you’re microwaving it, so you don’t end up with the squash exploding.)
Bake about an hour in the oven at 375 degrees F.
Microwave 10 to 12 minutes, then let stand for 5 minutes afterward to finish steaming.
Boil for half an hour.
Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).
When done, cut open “at the equator” (not lengthwise), remove seeds and pulp (use tongs and an oven mitt — it is HOT) and separate strands with a fork.
Did You Know? Any squash seeds can be roasted just like pumpkin seeds. They are low-carb, nutritious and delicious.
Spaghetti Squash Storage Tip
Like pumpkin and other squashes, whole uncooked spaghetti squash is best stored between 50 to 60 degrees and will last up to six months this way. On the other hand, spaghetti squash will keep several weeks at room temperature.
How To Serve Spaghetti Squash
A meat sauce made of ground meat of choice, tomatoes, mushrooms and garlic can be mixed with spaghetti squash and topped with Italian cheeses.
Adding shellfish to spaghetti squash is a way to serve the vegetable to people who enjoy seafood dishes. Shrimp scampi is also good over spaghetti squash.
Many people enjoy mixing it with regular cooked spaghetti to reduce the amount pasta in a dish or even serving it with a marinara or alfredo sauce.
Cooked spaghetti squash can also be chilled and tossed with a light vinaigrette.
There are several simple ways of serving spaghetti squash without the addition of meat or shellfish and there are a variety of preparations for this squash.
Spaghetti Squash with Tomatoes and Herbs
- 1 medium spaghetti squash
- 2 cloves garlic, minced
- 2 teaspoons olive oil
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 tablespoon chopped fresh basil
- 1/8 teaspoon dried oregano
- 2-3 tablespoons grated Parmesan cheese (or Romano cheese)
Cook squash. To bake, pierce a few holes in the squash with a large knife, skewer or ice pick to allow steam to escape. Place in a baking dish and bake at 350 degrees F. for an hour or until the skin gives easily under pressure and the inside is tender. Let cool for 10 to 15 minutes, then halve lengthwise or crosswise. Scoop out seeds and fibers and discard. Use a fork to scrape out the squash flesh. It will naturally separate into noodle-like spaghetti strands.
Saute the minced garlic in the olive oil in a skillet until it’s softened and fragrant. Add the tomatoes, basil, and oregano to the garlic and simmer for 10 to 15 minutes. Spoon the garlic-tomato mixture on top of squash strands. Top with grated Parmesan or Romano cheese. Serves 4 to 6.
Spaghetti Squash Salad with Pine Nuts and Tarragon
- 1/2 cup pine nuts
- 3 large (9 pounds) spaghetti squash, halved lengthwise and seeds scraped
- 2/3 cups extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- 1 cup water
- 1/2 cup dry white wine
- 3 tablespoons white wine vinegar
- Finely grated zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon chopped thyme
- 1 pinch crushed red pepper
- 2 tablespoons chopped tarragon
- 4 ounces (1 cup) ricotta salata cheese, crumbled
Preheat the oven to 350°F. Spread the pine nuts in a pie plate and bake for about 5 minutes, until golden brown. Transfer to a plate and let cool.
Arrange the spaghetti squash halves cut sides up on 2 large rimmed baking sheets. Drizzle with extra-virgin olive oil and season with salt and pepper. Flip the squash cut sides down and pour the water and wine into the pans. Bake for about 50 minutes, until the squash is barely tender. Flip the squash cut sides up and let cool until warm.
In a small bowl, combine the white wine vinegar with the lemon zest and lemon juice, thyme and crushed red pepper. Whisk in the 2/3 cup of olive oil; season with salt and pepper.
Working over a large bowl, using a fork, scrape out the spaghetti squash, separating the strands. Pour the dressing over the squash and toss to coat. Add the tarragon, cheese and pine nuts and toss again.
Roasted Salmon with Spaghetti-Squash Salad
- One 3 1/2-pound spaghetti squash, halved lengthwise
- 2 tablespoons olive oil, plus more for brushing
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 2 small garlic cloves, minced
- 1 small red chile, minced
- 1/2 teaspoon finely grated orange zest
- 1/4 teaspoon finely grated lime zest
- Salt and freshly ground pepper
- 1 1/2 pounds skinless center-cut salmon fillet, cut crosswise into very thin slices
- 2 large kirby cucumbers, halved lengthwise, seeded and cut into thin half moons
- 2 tablespoons shredded mint
Preheat the oven to 500°F. In a large pot of boiling salted water, cook the squash until al dente, about 12 minutes.
Meanwhile, combine the 2 tablespoons of oil with the lime and orange juices, garlic, chile and orange and lime zests. Season with salt and pepper.
Carefully transfer the squash halves to a large bowl and let cool. Using a fork and starting at 1 end of each piece of squash, scrape and separate the strands. Pat dry with paper towels.
Spread the salmon slices on a rimmed baking sheet. Brush lightly with oil and season with salt and pepper. Roast the salmon for about 3 minutes, or until cooked through.
In a medium bowl toss the cucumbers, mint and dressing with the squash strands. Mound the salad on plates, top with the salmon and serve.
Spaghetti Squash With Garlic, Parsley and Breadcrumbs
- 1 spaghetti squash, about 3 pounds
- 2 tablespoons extra virgin olive oil
- 3 to 4 large garlic cloves, green shoots removed, minced
- 2 tablespoons breadcrumbs
- 2 tablespoons finely chopped flat-leaf parsley
- Salt and freshly ground pepper to taste
- Freshly grated Parmesan cheese
Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, until the squash is soft and easy to cut with a knife. Remove from the heat and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from half of the squash and place in a bowl. Run a fork through the flesh to separate the spaghetti like strands. You should have about 4 cups of squash. (Use some squash from the other half if necessary). Set aside the other half for another dish.
Heat the oil in a large, heavy nonstick skillet over medium heat and add the garlic and bread crumbs. When the bread crumbs are crisp —after about a minute — stir in the squash and parsley and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes.
Remove to a warm serving dish, top with freshly grated Parmesan and serve.
Spaghetti Squash with Zucchini, Mushrooms and Onion
- 1 (3 to 4-pound) spaghetti squash
- 2 tablespoons unsalted butter, cut into pieces
- 3 tablespoons olive oil
- 1 large onion, halved and thinly sliced crosswise
- 2 garlic cloves, finely chopped
- 2 zucchini (1 lb), halved lengthwise and thinly sliced crosswise
- 8 ounces sliced cremini or white mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.
Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Stir in butter and season with salt and pepper to taste. Put on a platter.
Meanwhile, heat oil in a 12-inch skillet over moderately-high heat, saute onions and garlic, stirring frequently until golden, about 6 minutes. Then stir in zucchini, mushrooms, salt and pepper and cook, covered, until softened occasionally stirring, for about 7 minutes. Spoon mixture over squash.
Spaghetti Squash Bake
Serves 4 to 6.
- 1 small spaghetti squash
- 1/2 cup water
- 1 pound Italian turkey sausage, casing removed
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1 clove garlic, minced
- 1 can (14.5 ounces) diced tomatoes with liquid
- 1/2 teaspoon leaf oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups shredded mozzarella cheese
- Shredded basil for garnish
Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti squash, cut side down, in a baking dish; add water to the baking dish. Cover with foil and bake spaghetti squash in a 375° F. oven for about 30 minutes or until the spaghetti squash is tender and easily pierced with a fork. When cool enough to handle, scoop out squash, separating strands with a fork.
In a large skillet, cook the sausage, onion, red and green pepper and garlic until meat is browned and vegetables are tender. Add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed. Transfer mixture to a 1 1/2-quart casserole; stir in 1 1/2 cups of shredded cheese. Bake uncovered at 350° F. for 25 minutes. Sprinkle spaghetti squash with the remaining 1 cup of cheese and cook for 5 minutes longer or until cheese is melted. Top with basil.
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Are veggie haters born or made? The answer seems to be both. Some of us have negative veggie experiences from our childhood that come back to haunt us as adults. Maybe you were forced to eat vegetables, or had to plow through a stack of green beans to get to dessert. Maybe you were served overcooked, mushy vegetables. “If veggies are only served in ways that don’t match your personal flavor preferences, they won’t seem exciting,” explains Karen Collins, MS, RD, nutrition adviser for the American Institute for Cancer Research. So if you love spicy food, you won’t like veggies served plain; or if you love simple, earthy flavors, veggies covered with a rich sauce won’t be appealing.
When my children were young, they struggled with eating some vegetables that were on their dinner plates. I, also, know that many parents struggle to get their kids to eat their vegetables – it’s a never-ending battle in many households in America. Nagging and taking away dessert are often futile remedies. What can help is, if a parent can involve their children in food preparation and find healthy ways to make vegetables taste good.
Deep frying or adding butter and cheese make everything taste so good. The real challenge is how to make vegetables taste good without it, if you are trying to make your meals more healthy. Cooking vegetables with the right herbs can make a difference, such as oregano, basil, parsley, thyme, rosemary, tarragon, coriander, dill and garlic. Adding chopped nuts to vegetable dishes is another way to bring more flavor and nutrition into the meal. Using cooking techniques other than boiling in water, such as roasting and grilling, are ways to improve the taste of vegetables without adding a lot of fat.
Prep veggies, like carrots, asparagus and peppers, place in foil, mist with extra virgin olive oil, drizzle with a tablespoon or two of balsamic vinegar or another flavored vinegar or with a low-fat dressing, sprinkle with herbs like thyme, rosemary and cracked black pepper and place the package on the grill. Some take as little as 10 minutes to become tender. Or use the same seasonings on vegetable kabobs, alternating vegetables of your choice with cherry tomatoes and onion slices.
You can roast just about anything, but vegetables especially benefit from the high, dry heat of the oven. Their flavor becomes concentrated and their natural sugars caramelize, transforming them into richly satisfying sides. For every 2 pounds of vegetables, toss with 1 tablespoon olive oil prior to roasting. Spread in a single layer, with space in between the pieces or they’ll just steam instead. You can roast different veggies together if their cooking times are similar.
The recipes below are ones I have made, adjusting ingredients, cooking techniques and utilizing Italian flavors to make these dishes just right. These are vegetable side dishes that my family likes and enjoys at our family dinners.
Mashed Potatoes With Kale
- 2 pounds russet potatoes, scrubbed and peeled
- 1 pound (1 large bunch) kale, either curly or cavolo nero, with the ribs removed and the leaves washed
- 1-1/4 cups low-fat milk
- 2 garlic cloves
- Freshly ground pepper
- 2 tablespoons extra virgin olive oil
Cover the potatoes with water in a saucepan, add 1/2 tablespoon of salt and the garlic and bring to a boil. Reduce the heat to medium, cover partially and cook until tender about 30 to 40 minutes. Drain off the water, return the potatoes with the garlic to the pan and mash with a potato masher.
While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Cook the kale for 4 to 6 minutes (after the water returns to the boil) until the leaves are tender but still bright green. Allow to cool for a couple of minutes, drain and squeeze out excess water. Chop into small pieces and add the olive oil.
Stir the chopped kale into the hot mashed potatoes along with the milk. Add salt to taste and freshly ground pepper.
Tip: This is a good dish to make ahead and reheat for dinner.
Yield: Serves 4 to 6
Oven-roasted Vegetables with Rosemary, Bay Leaves and Garlic
The process of roasting brings out the natural sweetness in vegetables and intensifies their natural flavors
- Sea salt
- 1 lb red or Yukon gold potatoes, cut into 2-inch chunks
- 1 lb butternut squash, seeded and cut into chunks
- 2 medium red onions, cut into eighths
- 1 fennel bulb, trimmed, cored and cut into chunks
- 3 carrots, peeled and cut into chunks
- 3 parsnips, peeled and cut into chunks
- 3 tablespoons extra virgin olive oil
- 8 garlic cloves, smashed
- 4 sprigs of rosemary
- 4 sprigs of bay leaves
In a large baking pan sprayed with olive oil cooking spray place potatoes, squash, onions and 2 tablespoons of the oil. Toss to coat, then roast for 20 minutes.
Add the remaining tablespoon of oil and the remaining ingredients to the baking pan.
Roast for another 20 minutes, turning the vegetables occasionally until tender and edges slightly brown. Salt and pepper to taste.
Remove bay leaves before serving.
Makes 4 servings.
Grilled Vegetables with Basil Dressing
Makes 8 servings
- 1 small eggplant, sliced into chunks
- 1 zucchini, cut into chunks
- 1 yellow summer squash, cut into chunks
- 1 red bell pepper, seeded and cut into squares
- 1 small red onion, sliced and cut into 8 segments
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1/4 cup chopped fresh basil
- 1/4 cup non-fat Greek yogurt
- 2 tablespoons reduced-fat olive oil mayonnaise
- 1 tablespoon minced fresh basil
- 1 teaspoon lemon juice
Thread skewers with alternating pieces of eggplant, zucchini, squash, bell pepper and onion. Place skewered vegetables in shallow pan.
Make the marinade for vegetables by blending vinegar, oil and 1/4 cup fresh basil. Pour over vegetables. Let stand 10 minutes, occasionally turning skewers so marinade coats all sides.
Meanwhile, make the dressing. Place yogurt, mayonnaise, 1 tablespoon fresh basil and lemon juice in a bowl and whisk until smooth. Transfer to small serving dish.
Grill vegetables, adjusting height of rack to avoid charring, if using an outdoor grill.
Serve vegetables as a side dish, as a sandwich filling in ciabatta rolls or on sliced Italian bread or bruschetta. Pass basil-yogurt dressing to use as a topping.
Baked Spaghetti Squash
What I like about this spaghetti squash dish is that when it comes out of the oven, it’s ready to serve. It does not need any additional cooking to give it flavor.
- 1 small to medium spaghetti squash
- Olive oil cooking spray
- Kosher or salt and fresh pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up, spray lightly with the cooking spray, and sprinkle with salt and pepper.
In a small bowl mix together the paprika, onion powder, Italian seasoning and garlic powder. Sprinkle over squash.
Bake at 350° F for about an hour or until the skin gives easily under pressure and the inside is tender. Remove from the oven and let it cool 10 minutes.
Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands. Place in a serving dish and serve.
Spicy Broccoli Rabe with Garlic and Lemon Zest
- 2 pounds broccoli rabe
- Extra-virgin olive oil
- 2 cloves minced garlic
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- Kosher salt and freshly ground black pepper
Bring a large pot of water to a boil and add salt. Cook broccoli rabe in water for 4 to 5 minutes until tender and bright green. Drain well in a colander and set aside.
In a large saute pan heat 2 tablespoons extra-virgin olive oil over medium heat. Add the garlic and pepper flakes then toss in the broccoli rabe.
Season with salt and pepper and cook for 2 to 3 minutes, gently tossing it in the pan. Finish with the lemon zest and toss to combine. Serve immediately.
Whole Roasted Cauliflower with Lemon Vinaigrette
- 1 head cauliflower
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- Progresso Italian Bread Crumbs
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Pepper to taste
- 1 tablespoon small capers
Preheat oven to 450 degrees F.
Wash the head of cauliflower and trim off the outer leaves. With a sharp knife, remove a cone-shaped piece from the core, keeping the head intact.
With your fingers, rub a little olive oil into the bottom of a deep oven-safe baking dish, rub the remainder on all over the cauliflower, working the oil into the crevasses as best you can. Place core-side down in the baking dish and sprinkle with salt and breadcrumbs.
Bake for 1 hour or 1-1/4 hours, until the exterior is brown and crusty and the center soft. With a spoon, drizzle the vinaigrette over the top of the cauliflower and let it seep slowly.
Crispy Parmesan Broccoli
- 1/2 lb broccoli, rinsed, dried, and cut into flat sided bite-size pieces
- 1/2 cup egg substitute
- 1/4 cup Italian seasoned Panko Crumbs
- 1/4 cup Parmesan cheese, finely grated
Preheat oven to 425 degrees F.
In a small bowl combine the bread crumbs and cheese.
Put the broccoli in a large bowl, add the egg substitute, and toss with your hands to coat.
Sprinkle in the bread crumb and cheese mixture and toss to combine.
Transfer to a baking sheet, flat side down, and roast for 12 minutes.
Italian Green Beans Marinara
- 2 pounds fresh green beans, cleaned and stem ends removed
- 1 can (14.5 ounces) diced tomatoes, no salt added
- 1 tablespoon olive oil
- 6 large cloves garlic, minced
- 1 tablespoon dried oregano leaves
- Salt and pepper to taste
Roasted Prosciutto Wrapped Asparagus
- 1 1/4 lb thin asparagus spears, tough ends trimmed
- olive oil spray
- fresh cracked pepper to taste
- 4 slices (2 oz) thin sliced prosciutto
- grated Parmesan cheese
Preheat oven to 400° F.
Lightly spray asparagus spears with olive oil cooking spray. Season with fresh cracked pepper and divide into 4 bundles.
Bundle 1/4 of the asparagus together and wrap a slice of prosciutto around it. Place on a baking dish seam side down.
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