|
| Spanish Style Yellow Wax Beans 1 (14.5 oz) diced tomatoes ½ cup chopped onion ½ cup chopped green bell pepper salt and pepper to taste 1 tsp. Worcestershire sauce ½ tsp. sugar ½ tsp. chili powder 1 tbsp. butter 1 tbsp. flour 4 cups cooked yellow wax beans In a saucepan over medium-low heat, combine tomatoes, onion, green pepper, salt & pepper, Worcestershire sauce, sugar, and chili powder. Bring to a boil; reduce heat to a simmer; simmer for 15 minutes. In a small saucepan over medium low-heat melt butter; stir in flour until smooth and bubbly. Gradually stir in tomato mixture. Add cooked yello wax beans. Heat through. Cauliflower Salad 1/3 cup olive oil ¼ cup orange juice 2 tbsp. red wine vinegar ½ tsp. Italian parsley salt & pepper to taste 2 cups cauliflower florets 2 zucchini, sliced ½ cup chopped onions 8 cups spinach or any greens you have In a small bowl combine the oil, juice, vinegar, parsley, salt and pepper. Whisk them together until well blended. Cook the cauliflower florets for about 1 minute in boiling water then drain and place in a large bowl. Pour dressing over the warm cauliflower and toss. Add remaining ingredients, except salad greens, toss; then cover and refrigerate for 2 hours. Add salad greens, toss and serve. Spinach Salad with shrimp, Broccoli, and Sun dried Tomatoes ½ cup oil packed sun-dried tomatoes 4 garlic cloves, minced 1 ½ cups chopped broccoli 1 lb. large shrimp, peeled and deveined 4 oz. cream cheese ½ tsp. red pepper flakes ½ cup vegetable broth 2 tsp. fresh lemon juice salt and pepper toasted pine nuts ¼ cup grated parmesan cheese 1 bunch spinach Place tomatoes in a colander, let drain into a bowl. Set aside, retaining the oil. Steam broccoli, covered, until crisp-tender, about 4 minutes. Heat a large nonstick skillet over medium-high heat. Add reserved tomato oil to the pan. Add garlic and sauté for 30 seconds. Add shrimp and red pepper flakes; cook for 4 minutes. Add broth and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes. Add tomatoes and broccoli; stir well. Taste and adjust seasoning with salt and pepper, as necessary. Cook 2 minutes or until heated through, stirring frequently. Stir in parmesan cheese, lemon juice, and pine nuts. Serve immediately on a bed of wilted spinach. Spinach Pancakes 10 oz. cooked spinach, drained well 1 small onion, chopped 3 eggs, slightly beaten 1/3 cup feta cheese, crumbled Greek yogurt (optional) In a medium bowl mix the spinach, onion, egg, and feta. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Pour about ¼ cup of mixture per pancake into the pan. Cook 2 minutes per side. Place in foil while cooking remaining pancakes to keep them warm. Serve Greek yogurt over the top if desired. Mushroom Pesto Lasagna fresh lasagna noodles 2 cups coarsely chopped mushrooms ¾ cup parmesan cheese 1/3 cup pine nuts fresh pesto (recipe below) 1 recipe of Béchamel sauce (recipe below) Pesto: 3 cups loosely packed arugula, basil, or parsley 3 tbsp. pine nuts 2 cloves garlic ½ cup olive oil ¼ cup grated pasrmesan pepper to taste In a blender combine all ingredients until well blended. Adjust olive oil to get desired consistency. Béchamel Sauce: 4 tbsp. butter ¼ cup flour 2 cups milk salt and pepper nutmeg Melt the butter in a saucepan over low heat. Once it is completely melted and bubbling, add the flour and mix well with a wooden spoon. Cook for a minute or two until the flour just begins to take on some color. Slowly start adding the milk, whisking continuously to prevent lumps from forming. Continue to simmer until the sauce begins to thicken, stirring often; season with a pinch of salt, pepper, and nutmeg. Set aside until ready to use by setting aside in a glass bowl and covering. To make Lasagna: Saute the mushrooms in a little olive oil until tender. Mix a little pesto with some hot pasta water and spread along the bottom of a greased lasagna dish. Place 1 layer of noodles, then add some of the mushrooms on top. Spread a little of the béchamel sauce over the mushroom. Add another layer of lasagna noodles, and then spread a thin layer of the pesto on top. Sprinkle with some of the grated parmesan cheese. Continue to layer in this manner until all noodles are used up, making sure some of the béchamel, pest, and cheese are left; then on top sprinkle with a little béchamel, pesto, cheese, and pine nuts. Bake at 375 degrees for 30 to 40 minutes or until bubbly and browned on top. Let sit 10 minutes before cutting. Zucchini Potato Gratin 1 lb. potatoes, cooked until tender 1 lb. zucchini 2 onions 7 oz. milk grated Gruyere cheese flour salt & pepper nutmeg Preheat oven to 400 degrees. Cut the onions, potatoes, and zucchini into thin slices. Heat some olive oil in a pan and cook the onion slices. Add the potatoes and zucchini and cook for about 5 minutes, add water if necessary to avoid burning. In a bowl, mix the milk, salt, pepper, nutmeg, and the flour. Mix thoroughly. Add the liquid mixture to the vegetables in the pan and bring to a boil. Put in a glass baking dish; sprinkle with cheese and nutmeg. Bake for about 30 minutes. Honey Yogurt Fruit Salad ½ cup sliced kiwi ½ cup blueberries 2 medium bananas, sliced 1 cup sliced strawberries 8 oz. vanilla yogurt 4 tsp. honey 1 tsp. lemon juice In a medium bowl, toss together the kiwi, bananas, blueberries, and strawberries. In a separate small bowl, yogurt, honey, and lemon juice. Toss to coat evenly. |