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Zucchini Pasta Fritatta

Zucchini Pasta Fritatta
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Servings
3
Servings
3
Zucchini Pasta Fritatta
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a medium oven friendly skillet. If you don't have one, wrap the handle of a non-oven friendly one tightly with foil.
  2. Add the onion and jalapeno and cook for 3 minutes or so until things get soft and fragrant.
  3. Add the garlic and cook for a few minutes until everything is golden and smells heavenly.
  4. Add the zucchini and toss to combine with the oil and veggies already in the pan. Cook for 3 to 4 minutes until the zucchini begins to wilt and takes on some color.
  5. Beat the eggs in a medium bowl with the half & half. Add a little salt and pepper or any other seasoning of your choice.
  6. Pour the egg mixture over the vegetables in the pan and shake the pan to distribute the eggs and begin the "not sticking" process.
  7. As the eggs cook around the edge, lift gently with a spatula to allow the uncooked egg to get to the bottom. Continue to cook, shake, and lift until the eggs are almost set.
  8. Top with the red pepper strips and the grated cheese. Place the pan under the broiler and allow to cook until the top is set and the cheese is melted and golden.
  9. Remove from the oven and allow to sit for 5 minutes before cutting and serving.
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Grilled Vegetable Stacks

Grilled Vegetable Stacks
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Servings
4
Servings
4
Grilled Vegetable Stacks
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Remove the stems from the mushrooms. Use a spoon to scrape the gills out of each mushroom. Wipe them with a damp paper towel and place them in a gallon zip top bag.
  2. Place the remaining vegetables in another zip top bag. Try to lay them flat.
  3. Divide the Balsamic dressing between the two bags. Seal the bags and turn them a couple of times to distribute the dressing. Refrigerate for at least 4 hours.
  4. On a grill set at high heat and using a grill mat or pan, cook the mushrooms, turning as needed until they are somewhat soft. If you have a second rack on your grill move them to it top side up.
  5. Add the vegetables to the grill. Start with the onions. It is helpful to use toothpicks to hold the slices together.
  6. Once the onions begin to brown, add the squashes. Continue to cook the vegetables turning occasionally until they are beginning to soften and are browning.
  7. Remove all the vegetables and the mushrooms from the grill. Add the tomatoes. These will cook while you assemble the stacks. Enlist a lovely/handsome assistant to keep an eye on them while you do this.
  8. Assemble the stack as follows: Mushroom, onion slice (don't forget to remove the toothpicks), zucchini slice, pepper chunks, and yellow squash slice. You will have some squash slices left over, do with them as you wish, but they do fill out the plate nicely.
  9. Remove the tomatoes from the grill, and add them to the stack. Top each stack with a slice of the mozzarella.
  10. Anchor each stack with a toothpick. Trust me, don't skip this step. Return the stacks to the grill and cook, covered until the cheese begins to melt.
  11. When everything looks beautiful, bring the stacks in and remove the toothpicks. Serve with a nice salad and the remaining squash slices.
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Italian Cauliflower Mac & Cheese

Italian Cauliflower Mac & Cheese
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Servings
6
Servings
6
Italian Cauliflower Mac & Cheese
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Cook pasta in boiling salted water until not quite "al dente". Add the cauliflower and bring back to a boil. Drain and rinse, then set aside.
  2. Heat a large saucepan over medium heat. Coat lightly with cooking spray and add the sausage. Cook the sausage until it is golden brown, stirring frequently. Remove the sausage from the pan and set it aside.
  3. Add the olive oil to the pan. Add the onion, garlic, and bell pepper. Cook stirring often until everything is soft and fragrant. Add 1/4 cup of the chicken stock to the pan. Stir to loosen any brown bits. Add the flour and cook and stir for 2 minutes.
  4. Add the remaining stock stirring until smooth. Stir in Half & Half and cook until the mixture thickens and is bubbly. Remove the pan from the heat and add in the grated cheese, stirring until it melts.
  5. Coat a rectangular baking dish with cooking spray. Combine the pasta, cauliflower, sausage, and cheese sauce in the pan. cover the pan with foil and bake for 30 minutes at 350 degrees.
  6. Combine the melted butter, bread crumbs, and Parmesan. Remove the foil and top the casserole with the crumb mixture. Return to the oven for another 10 minutes. Turn oven to broil and allow the topping to brown.
  7. Remove from the oven and allow to rest for 10 minutes before serving.
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Springtime Ham Soup

Springtime Ham Soup
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Servings
4
Servings
4
Springtime Ham Soup
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a large soup pot. Add the leeks carrots, and garlic tossing to coat them with the oil. Add a pinch of salt and cover the pot. Allow the vegetables to sweat for 5 - 7 minutes.
  2. Add the Ham Broth and the thyme leaves to the pot. Cover and bring to a boil. Reduce the heat to low and simmer covered for 20 - 30 minutes, stirring occasionally.
  3. At this point you can remove the thyme sprigs as the leaves have probably fallen off and the sprigs have done their flavor magic. Add the sweet potatoes and corn and simmer 20 minutes more or until the sweet potatoes are tender.
  4. While the soup is simmering, blanch the snow peas and haricot vert. Put them in boiling water briefly, then remove them to a bowl of ice water. When they are cold drain them well. This will leave them tender crisp and bright green. Set them aside.
  5. When the soup is done, taste it and add salt and pepper as needed. Place a few haricot vert and snow peas into each soup bowl. Ladle the soup into the bowls and serve.
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Sweet Potato and Cauliflower Hash

Sweet Potato and Cauliflower Hash
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Servings
3
Servings
3
Sweet Potato and Cauliflower Hash
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Heat a large skillet over medium heat. Add the olive oil and swirl to coat the bottom of the pan. Add the sweet potato, cauliflower and onions and toss to coat with the oil.
  2. Cook the vegetables, tossing occasionally until they are golden brown.
  3. Add the paprika and cook several minutes more. Add the prosciutto and continue to cook until heated through.
  4. Taste and add salt and pepper as needed. Serve.
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