Chayotes Relleno

http://www.foodnetwork.com/recipes/chayotes-relleno-recipe/index.html

Vegetarian, side or main dish. Great meal to impress those around your table. 🙂

-The Noisy Rabbit

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Roasted eggplant and red pepper sauce:

 

This recipe has been in our rotation for a few years now, and it seems like this week’s basket was made specially for it!

1 lg eggplant
2 med red bell peppers
1/4 c olive oil
2 T lemon juice
2 cloves garlic
1 tsp salt

1/4 tsp red pepper
1/4 c minced fresh basil

Cut eggplant and peppers in half. Place on baking sheet, brush with olive oil and bake at 400 for 35 min. Remove from oven and place peppers in container or paper bag. Remove from container and peel.
Scoop flesh from eggplant and place with the peeled peppers in a food processor. Add remaining ingredients except basil and process til smooth.
Pour over cooked pasta and sprinkle with the basil and shaved romano if desired.

-Elizabeth Randolph

 

 

 

Provencal Summer Vegetable Bake

used this recipe last night, it used most of the basket. Family & friends loved it. The recipe says it is 4 servings, but I feed 5 people and had almost half left over.

Ingredients
2 medium sweet onions
3 tablespoons olive oil
3/4 teaspoon salt
2 cloves garlic, chopped
1 15 ounce can cannellini beans, drained and rinsed

2 1/2 teaspoons herbes de Provence
1/4 teaspoon pepper
1 large eggplant (about 1 pound), ends trimmed, halved lengthwise
3 large summer squash (combination of zucchini and yellow squash), ends trimmed
1/2 pound russet potatoes
3 plum tomatoes
4 ounces goat cheese
Directions
1. Heat oven to 400 degrees . Peel and halve onions; cut into 1/4-inch-thick slices. Heat 1 tablespoon of the oil in a largesaute pan over medium heat. Add onions and 1/4 teaspoon of the salt. Cook 8 to 10 minutes or until softened. Add garlic and cook 1 minute. Stir in beans, 1/2 teaspoon of the herbes de Provence and 1/8 teaspoon of the pepper. Pour mixture into bottom of a 9 x 13 oven-safe casserole.
2. Meanwhile, cut eggplant, squash, potatoes and tomatoes into 1/4-inch thick slices. (To speed things up, use afood processor fitted with a slicing blade or a mandoline.) Toss vegetables with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 2 teaspoons herbes de Provence and 1/8 teaspoon pepper. Arrange vegetables on top of onion-bean mixture in 1 layer; pack tightly.
3. Cover dish with aluminum foil and bake at 400 degrees for 45 minutes. Remove foil and crumble goat cheese on top. Bake 15 more minutes. Cool slightly and slice into 4 servings.
Tip
Forget what you learned about salting eggplant.The theory is that it eliminates bitterness. But most varieties nowadays don’t have that undesirable trait, so salting only serves to increase a dish’s sodium level. Skip it
-Debbie Gantt

Crock Pot Pork Stuffed Peppers

Made these tonight and they were very good. Super easy, healthy, and made my house smell fantastic all day while cooking. I do advise being generous with the salt. I was not and it really needed more and we usually don’t use a lot of salt. I did 1lb ground beef & 1 lb pork. The cauliflower gave it the texture of having rice like traditional stuffed peppers.

http://www.marksdailyapple.com/crock-pot-pork-stuffed-peppers/#axzz21Xr5XzvG

-Kelley Collins

 

Roasted Garlic Cauliflower from Allrecipes.com

I TRIED THIS RECIPE LAST NIGHT AND MY WHOLE FAMILY LOVED IT. I DIDN’T HAVE ANY PARLSEY AND JUST LEFT THAT OUT.

Ingredients

2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese

salt and black pepper to taste
1 tablespoon chopped fresh parsley
Directions

1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Nutritional Information

Amount Per Serving Calories: 118 | Total Fat: 8.2g | Cholesterol: 4mg

-Debra R.