Vegetarian
Page 20
- 6 medium red potatoes
- 1 Tbsp olive oil
- 2 Tbsp steak rub
- Clean the potatoes and cut them into small bite size pieces.
- Place in a metal baking dish or tin foil and cover with oil (feel free to use more oil if potatoes still look dry).
- Cover potatoes in seasoning making sure to spread it evenly over the potatoes (again if you think that they need more seasoning, cover to your taste)
- Bake at 400 degrees for 60 minutes or until crispy.
Published: Saturday, July 9th, 2011
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Submitted by: Lyndsay
This is a delicious light summer dish. To make the crepe shells see crepes on this website. Feel free to experiment with veggies in this dish, it would also be good with squash, asparagus, spinach and many more veggies!
- 1/3 cup sour cream
- 2 Tbsp dill
- 3 Tbsp milk
- 2 tsp lemon juice
- 3/4 tsp salt, divided
- 1 Tbsp extra-virgin olive oil
- 1 clove garlic
- 1 cup chopped zucchini
- 1 cup chopped mushrooms
- 1 cup chopped green beans
- 1 cup corn
- 1 cup ricotta cheese
- 1/2 cup shredded Cheddar cheese
- 1/4 cup chives (optional for garnish)
- Stir sour cream, dill, milk, lemon juice, and 1/4 teaspoon salt in a small bowl until combined. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add garlic and heat for 3 minutes. Add zucchini, mushrooms, green beans, and corn and cook, stirring, until beginning to brown, 6 to 8 minutes.
- Reduce heat to low; stir in ricotta, shredded cheese, the remaining 1/2 teaspoon salt, and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
- To roll crepes, place one shell on a piece of parchment paper. Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper to help you gently roll the crepe around the filling. Place the crepe seam-side down on a plate. Serve each crepe topped with 2 tablespoons of the reserved sauce and chives, if desired.
Published: Saturday, July 9th, 2011
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- 1 cup milk
- 6 eggs
- 1 1/2 tsp vanilla
- 3 tbsp. sugar
- 1/2 tsp. salt
- 16 slices white bread
- Whisk all ingredients (minus the bread) together in a mixing bowl.
- Put 1/4 of the mixture in a wide pan such as a pie pan.
- Dip each bread slice in mixture so both sides to coat in mixture. Let excess drip off.
- In a medium fry pan, place a small amount of butter so toast does not stick to the pan. Cook toast on one side until brown. Flip over and repeat on the other side.
Published: Sunday, July 3rd, 2011
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A frittata is another way to cook eggs besides just your ordinary omelet. You start the eggs on the stove top but they finish cooking in the oven.
Feel free to experiment with your veggies. This would be good with potatoes, peppers, onions, squash or many others. Go to a local farmers market and see what is in season.
- 5 large eggs
- 5 large egg whites
- salt and pepper
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 garlic clove, minced
- 4 oz. sliced mushrooms
- 1 small zucchini, sliced
- 8 oz. cherry tomatoes, halved
- 2 Tbsp fresh basil, minced
- 1/4 cup grated gruyere
- Preheat oven to 325
- Beat together eggs and egg whites until frothy. Add salt and pepper to taste.
- Heat oil and butter in oven safe non-stick skillet.
- Add garlic and cook about 2 minutes.
- Add mushroom and zucchini and cook until tender. about 5 minutes
- Lower heat and add tomato and basil. Make sure that veggies are evenly distributed in pan.
- Pour in eggs. Let eggs set about 4 minutes. Sprinkle with cheese.
- Place in oven about 20-25 minutes until frittata has puffed and is light brown in color
Published: Sunday, July 3rd, 2011
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