Crunchy Cucumber Vegetable Salad

When you are craving a fresh, flavorful salad filled with crunchy vegetables and protein, throw this one together! Great for lunch with a dollop of cottage cheese or jammy eggs. It is also delicious as a side salad with grilled fish, chicken or steak. Enjoy!

 Crunchy Cucumber Vegetable Salad

Ingredients:

9 ounces shelled edamame (one package of Trader Joe's edamame with sea salt work great)
4 mini persian cucumbers, cut into rounds
1 pint cherry tomatoes, cut in half

2 bell peppers, cut into small cubes (whichever color you like)

1/4 cup kalamata olives, sliced

1/4 cup chopped fresh basil

Dressing:

1/4 cup olive oil

3 tablespoons lemon juice

2 large cloves minced garlic

1/2 teaspoon oregano

1 teaspoon kosher salt 

1/2 teaspoon pepper

Chili Relleno Casserole

When I was growing up, one of my favorite meals my mom made was Chili Relleno Casserole with Flank Steak and green breans. This recipe is a delicious twist on her recipe using fresh poblano peppers instead of canned green chilies. It is easy to pull together (after the chilis are blackened) and is a great side for brunch or dinner!

Chili Rellenos

Ingredients

6-8 large poblano peppers

2 cups freshly shredded Monterey Jack cheese, divided

1 cup freshly shredded cheddar cheese, divided

5 large eggs

1 1/2 cups whole milk

3 tablespoons all-purpose flour

1 teaspoon baking powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

sour cream and salsa for serving

Instructions

• Preheat the oven's broiler and set the rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers on the baking sheet and roast for about 10-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred.
• Transfer the roasted peppers to a plastic bag for about 10 minutes, allowing them to steam as they cool. Once they are cool enough to handle, peel off the skin, cut off the stems, open them up and remove the seeds.
• Preheat oven to 350°. Lightly coat a 3-quart baking dish with nonstick spray.
• Lay half of the roasted chiles in the baking dish in a single layer. Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once.
• In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until thoroughly combined and no lumps of flour remain. Pour mixture evenly over the cheese and chiles.
• Place in the oven and bake for 45 minutes until puffed up in the center and eggs are set and golden around the edges.
• Let stand and cool for 5-10 minutes before cutting. Serve with a dollop of sour cream and a little salsa,. Enjoy!

Ratatouille with Fresh Farmer's Market Vegetables

Even though ratatouille seems like a fall dish, all the fresh ingredients included in this recipe can be found in farmer's markets now. I revisited this method of making ratatouille that I made last summer and it's just as amazing the second time around!

Ratatouille

Clink this link to find recipe: Ratatouille

 

Ratatouille

My husband and I love going to our neighborhood farmers' market on Sundays to buy all the delicious fresh local veggies and fruit and support our local farmers. Last weekend we found beautiful Japanese eggplant, tomatoes, zucchini, squash, peppers and basil...which were perfect for this delicious dish. 

In regular ratatouille, the veggies get quite stewed and soft and I searched for a way I could cook the veggies without them losing their form. I forgot I posted a simple Delicious Deconstructed Ratatouille (below) on my blog back in 2013! When I found this similar recipe, I wanted to try it in my cast iron skillet. Although the concept in both recipes is the same, simmering the tomatoes with the peppers and onions into a flavorful sauce and drizzling the finished dish with basil and parsley olive oil puts this dish over the top!

Veggies sliced, topped with herb oil and ready for oven

Ratatouille right out of the oven

• RATATOUILLE RECIPE
•  
• VEGGIES

• 2 Japanese eggplants
• 6 roma tomatoes
• 2 yellow squashes
• 2 zucchinis
• 
  
• SAUCE
• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• salt, to taste
• pepper, to taste
• 28 oz can of crushed tomatoes
• 2 tablespoons chopped fresh basil, from 8-10 leaves
• 
  
• HERB SEASONING
• 2 tablespoons chopped fresh basil, from 8-10 leaves
• 1 teaspoon garlic, minced
• 2 tablespoons Chopped fresh parsley
• 2 teaspoons fresh thyme
• salt and pepper
• 4 tablespoons olive oil
• 
  
• Preheat the oven to 375˚F 
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆inch rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch oven-safe pan (cast iron is perfect) over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is delicious the next day--cover with foil and reheat in a 350˚F oven for 15 minutes, or microwave to desired temperature.
• Enjoy!

Ratatouille appetizer served on a slice of ciabatta

Ratatouille served over pasta

 

Roasted Rainbow Carrots

Roasted carrots are such an unexpected but delicious side dish. Both my husband and I love them and prefer them savory versus sweet. The herbs in this recipe offset the sweetness of the carrots perfectly!

Roasted Rainbow Carrots

• 2 pounds rainbow carrots, cut in half lengthwise and the large sections of the carrot quartered
• 2 tablespoons olive oil
• salt and freshly ground pepper to taste
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon dried oregano

Preheat oven to 400 degrees. Toss cut carrots with olive oil, salt pepper, and herbs on baking sheet. Cover with foil. Bake 30 minutes. If carrots are not tender, uncover, lower heat to 375 degree and bake 10 to 15 minutes until tender.  Serve hot, warm or room temp. Enjoy!

Heirloom Tomato Galette

Taking full advantage of the peak of tomato season, I purchased some beautiful heirloom tomatoes at the farmer's market this morning. There were pre-made pie crusts in my refrigerator that were ready to use, so I decided to make a couple of galettes. Galettes are so easy to throw together with fresh ingredients you have on hand and look rustically beautiful. 

This galette makes a perfect appetizer or summer side with grilled chicken and a corn salad. I had it cooling on the counter when my daughter and her friend returned home from a trip and it was the perfect bite after their travels. They loved it!

Heirloom Tomato Galette

• One store-bought pie crust (or you could make your own)
• 1½ pounds heirloom tomatoes
• 4 garlic cloves, thinly sliced
• 4 oz firm cheese like Gruyere or Gouda, finely grated (about 1 1/2 cups)
• 1 large egg, beaten 
• 1 teaspoon kosher salt
• flaky sea salt
• freshly ground pepper
• 1 tablespoon chopped chives or thyme

Preheat oven to 400°. Gently toss tomatoes, garlic and 1 teaspoon kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.

Unroll room temperature dough and place on parchment lined baking sheet. Scatter cheese over dough, leaving a 1½"" border. Arrange tomatoes and garlic over cheese. Bring edges of dough over filling, overlapping as needed to create border; brush with egg. Sprinkle tomatoes and edge of crust with flaky sea salt and tomatoes with pepper as well. Chill in freezer 10 minutes.

Bake galette until crust is golden brown and cooked through, approximately 40 minutes. Let cool slightly and sprinkle with herbs. This is delicious hot out of the oven as well as at room temp. Enjoy!

Recipe source

Scatter shredded cheese on dough

Dry tomatoes on paper towels

Galette ready for the oven!

Cut a slice and enjoy!

Roasted Vegetables

Roasted vegetables are my go-to for dinner accompaniment. They are so easy to toss on a sheet pan, sprinkle with olive oil and a bit of salt and garlic powder resulting in the perfect side dish to meat, chicken and fish! You can really combine any veggies you like...tonight I added crinkled butternut squash with brussels and red onions with a bit of thyme and voila~ deliciousness!

Roasted Vegetables

1 pound brussel sprouts, cut in half
3/4 pound sliced butternut squash (I used Trader Joe's crinkle cut butternut squash)
1/2 red onion, sliced
2 tablespoon extra virgin olive oil
kosher salt
garlic poweder
fresh thyme

Toss brussel sprouts, butternut squash and red onion on large baking sheet. Sprinkle with olive oil, salt, pepper and fresh thyme. Roast in 400 degree oven for 30 minutes, tossing half way through. Enjoy!

Golden Roasted Cauliflower

This wonderful cauliflower recipe from Rebecca Katz is a delicious side kick to many entrees! It includes flavorful and healthy herbs like tumeric, garlic and cumin.

Golden Roasted Cauliflower

1 head cauliflower, cut into small florets
2 tablespoons extra-virgin olive oil
1 tablespoons minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon tumeric
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon pepper
1/2 lemon, squeezed over top at end
parsley for garnish

Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
Mix olive oil. garlic, salt and spices in bowl. Add cauliflower and mix until well coated. Spread on baking sheet and bake fro 25-30 minutes until cauliflower is golden and tender. Toss into bowl and sprinkle with lemon juice and parsley. Enjoy!

Spinach Rice Bake

Staying at home so much these days means more time to cook, which can result in leftovers galore. I had a bowl of rice from several days ago ready to be reinvented and since I do not like to waste food, I was looking for a creative way beyond fried rice to use it.  I found this Eating Well Recipe that was perfect as I also had a box of spinach that was nearing it's end...a very tasty way to pull together what might be hanging around in the fridge! I made this with cheddar cheese as I did not have feta, but I bet the briny addition of feta would make this dish delicious if you have it!

Spinach Rice Bake

2 tablespoons extra virgin olive oil

1/2 onion, finely chopped

3 cloves garlic, minced

12 ounces fresh spinach or 10-ounce package frozen chopped spinach, thawed and squeezed dry

2-3 cups precooked rice

1 cup shredded cheddar or 3/4 cup crumbled feta

1/2 teaspoon kosher salt

1/4 teaspoon pepper

4 eggs

1/4 cup milk

sliced green onions for garnish

Preheat oven to 425 degrees F. Generously coat a 9-inch pie pan with cooking spray.

Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Add garlic and spinach; cook, stirring, 1 minute more. Transfer to a large bowl. Add rice, cheese, pepper and salt to the bowl and stir to combine.

Whisk eggs and milk in a medium bowl. Stir into the spinach-rice mixture. Transfer to the prepared pan and smooth the top with a spatula.

Bake until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before cutting into wedges.

Garden Zucchini Pie

Quiches are the perfect one dish meal for breakfast, lunch or even dinner. Although this savory "pie" is great to make with all the zucchini you may grow (or neighbors give you!) in the summer, I find it to be a delectable meal even in the winter. I cut this recipe out of a magazine over 20 years ago, and still enjoy it every time I make it.

Garden Zucchini Pie

3 cups refrigerated loose-pack hash brown potatoes (I used the whole bag of Simply Potatoes which has   3 1/2 cups, so the crust was nice and thick)
1 egg, beaten
1/4 cup finely chopped onion
1/4 cup grated Parmesan cheese
2 medium zucchini, thinly sliced (2 1/2 cups)
1 clove garlic, minced
1 Tbsp. butter or margarine
3 eggs, beaten
3/4 cup shredded cheddar cheese OR Swiss cheese(3 oz.)
1/2 cup milk
2 tsp. snipped fresh oregano OR 1/2 tsp. dried, crushed oregano
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 400 degrees F.

In a large mixing bowl combine the 1 egg, onion, and Parmesan cheese. Stir in potatoes. Transfer potato mixture to a 9-inch pie plate or a 10-inch quiche dish. Pat the mixture in the bottom and up the sides of the dish (to form a crust).

Bake, uncovered, for 35 to 40 minutes or until golden. Cool slightly on a wire rack.

Reduce oven temperature to 350 degrees F.

In a large skillet, cook zucchini and garlic in the margarine or butter until zucchini is crisp-tender; cool slightly. Arrange zucchini mixture atop the crust.

In a small mixing bowl, combine the remaining 3 eggs, cheddar or Swiss cheese, milk, oregano, salt, and pepper. Pour atop the zucchini mixture in the crust.

Bake for 25 to 30 minutes or until the filling appears set when gently shaken. Let stand for 10 minutes before serving.

Easy and Delicious Fresh Spinach Lasagna

This is the easiest lasagna recipe you will ever make- no cooking noodles, no draining frozen spinach, just layer and bake! You can add cooked ground turkey or beef to the sauce to make it a meat lasagna, but my kids love this vegetarian version. Perfect for a cold winter night!

Sauce and uncooked noodles

Fresh spinach on top of cheese

Lasagna ready to bake

Easy Spinach Lasagna

1 1/2 jars (24 ounce) spaghetti sauce (I like my lasagna a little saucy, so will sometimes use 2 full jars)
1 pound package uncooked lasagna noodles 
2 cups fresh baby spinach (just throw the whole leaves in- no need to chop!)
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1/2 cup chopped basil, if desired

Layer the following  in a 9 x 13" baking dish:

Put 1/2 cup sauce in bottom of baking dish.
First Layer: noodles to cover bottom of dish, 1/2 of the ricotta cheese, 1 cup spinach, 1/3 of mozzarella cheese and 1/3 of the Parmesan cheese, 1/3 of sauce
Second layer: noodles, 1/2 ricotta cheese, 1 cup spinach, 1/3 mozzarella cheese, 1/3 Parmesan cheese, 1/3 sauce
Last layer: noodles, sauce, mozzarella cheese, Parmesan 
Cover in tin foil.

Bake at 400 for 45 min, then remove foil & broil for 2 min to brown cheese on top.
Let sit for 10 minutes and then enjoy!

Roasted Eggplant with Oregano. Tomatoes and Feta

Eggplant is a favorite of mine- I admire how shiny and purple eggplants are before cooking and just love their flavor. As I have mentioned before, it's not a family favorite, so I haven't cooked it for a while. But I just couldn't resist tonight and found an easy and tasty way to bake it. The feta adds a salty, creamy touch and the fresh oregano was delicious. Yum!

Roasted Eggplant with Oregano, Tomatoes and Feta

1 1 3/4-pound eggplant, cut into 1-inch cubes

4 large plum tomatoes, cored, quartered lengthwise

3 tablespoons olive oil

2 tablespoons Sherry wine vinegar

2 tablespoons plus 1 teaspoon chopped fresh oregano

1/2 cup crumbled feta cheese

Preheat oven to 450°. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and fresh oregano and serve.

Recipe inspiration from here

Sesame Zoodles

I received a really fun gift for my birthday called a "spiralizer." This hand-cranked "machine" transforms fruit and vegetables into noodles! It inspires food creativity- my daughter sauteed apple spirals with sugar and cinnamon for a great oatmeal topper, I made cucumber ribbons for a cucumber salad and just tonight we made these zucchini noodles.  They tasted perfect with our korean beef and rice!

SESAME ZOODLES
Recipe adapted from here

Ingredients

Sesame dressing:

• ¼ cup soy sauce
• 1 tbsp rice vinegar
• 1 tbsp creamy peanut butter
• 1 clove minced garlic
• 1 tbsp sesame oil
• 1 Tbsp honey

Zoodles

• 4-5 medium zucchini
• 1 Tbsp olive oil
• *optional 2 Tbsp sesame seeds

Instructions

1. Whisk all the ingredients for your dressing together in a small bowl and microwave for 45 seconds to combine.  Set aside.
2. Using your Spiralizer, prepare zucchini into long noodles or ribbons.
3. Heat olive oil in large skillet over medium heat. Add "zoodles" to skillet and saute for 3-4 minutes until they are slightly softened. You can skip this step altogether and serve the "zoodles" raw as well!
4. Zucchini will release liquids, so when your "zoodles" are done cooking to the desired amount, drain before tossing with marinade.
5. Toss with marinade and sprinkle with sesame seeds.

Soy Roasted Cauliflower

I work with a wonderful woman from Tunisia who described a cauliflower dish she made recently for friends that sounded delicious.  Although my daughters  already like cauliflower, they devoured this right from the baking sheet the first time I made it and it became an often requested dish for my family, which is not surprising since they love Soy Roasted Broccoli as well.

Thanks to Marilyn for the inspiration!

Soy Roasted Cauliflower

1 head cauliflower, cut into pieces
2-3 tablespoons soy sauce (to taste, the more the soy sauce, the saltier the dish)
2-3 tablespoons olive oil

Preheat oven to 425° Place prepared cauliflower on baking sheet and sprinkle with soy sauce, then sprinkle with olive oil. Roast for 20-30 minutes or until tender. Enjoy!

Sweet Potato Roast

We enjoyed this savory take on sweet potatoes as a side dish for Thanksgiving this year. Since I seem to be on a roasted veggie kick lately, this belongs perfectly in my blog repertoire. The combo of sweet potatoes and yams makes a lovely presentation and would be delicious at any holiday celebration.
I sliced all the pieces by hand, so were a bit thick but I liked that they weren't all uniform. It took a long time to bake, but ultimately was very delicious and pretty to serve.

Sweet Potato Roast

3 tablespoons butter
3 tablespoons olive oil
kosher salt and peper
2 pounds yams, 2 pounds sweet potatoes
2 shallots, sliced thinly
fresh thyme sprigs

Melt butter and olive oil. Place 1 tablespoon of oil/butter mixture in bottom of baking dish and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Slice potatoes in uniform slices. Place in prepared dish in decorative pattern and intersperse shallots throughout potato slices. Brush top of potatoes with rest of olive oil and butter and sprinkle generously with salt and pepper. Top with fresh thyme sprigs.

Cover with foil and bake at 375° for 1 hour. Remove foil and bake until potatoes are cooked through, 30-40 minutes more. 

Recipe from Smitten Kitchen