ROASTED RATATOUILLE ANTIPASTO

ROASTED RATATOUILLE ANTIPASTO A really easy, flavorful antipasto that requires little effort or time! Makes about 4 cups Preheat oven to 400 degrees 4 c. red grape tomatoes, whole 1-1/3 lbs. fresh zucchini, semi-cubed 1 x 1/2 inch 6 oz. white baby eggplant semi-cubed 1 x 1/2 inch Combine veggies in large bowl. Drizzle with … Continue reading ROASTED RATATOUILLE ANTIPASTO

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BARBECUE VEGGIE CHICKEN ZUCCHINI MUSHROOM FAJITAS

BARBECUE VEGGIE CHICKEN ZUCCHINI MUSHROOM FAJITAS Charred flour tortillas filled with caramelized zucchini, mushroom and onion. Topped with barbecue veggie chicken, then sprinkled with a fresh garlic-parsley mash! Wow! Tastes like you cooked it over a camp-fire! Makes 6-8 Veggie Saute: 4 T. margarine 8 oz. baby bella (crimini) mushrooms, sliced 1 lg. sweet onion … Continue reading BARBECUE VEGGIE CHICKEN ZUCCHINI MUSHROOM FAJITAS

OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD

OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD Savory rice combined with oven-roasted red and green peppers, eggplant and zucchini along with fresh cooked spinach. Mixed with a creamy Balsamic, fresh basil and garlic dressing! Makes 14 cups Preheat oven to 375 degrees ROASTED VEGETABLES: 1 lg. eggplant, washed; using the tip of a sharp knife make … Continue reading OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD

ZUCCHINI AND SAFFRON

ZUCCHINI AND SAFFRON Thin rounds of zucchini sauteed with sweet onion, garlic, juice of fresh orange and saffron! Serves 4 2 T. extra virgin olive oil 2 garlic cloves, peeled and finely chopped 1/2 lg. sweet onion, cut thinly into half rings 2 med. zucchini, 6 inches long, sliced into 1/8 inch thick rounds juice … Continue reading ZUCCHINI AND SAFFRON

ZUCCHINI AND KALAMATA OLIVE

ZUCCHINI AND KALAMATA OLIVE Fresh julienne strips of zucchini sauteed in extra virgin olive oil with Kalamata black olive and garlic! Serves 4 1 T. extra virgin olive oil 2 med. zucchini, unpeeled, cut into julienne strips (2 x 1/2 inch long and 1/4 - 3/8 inch wide strips) 4 Kalamata black olives, pits removed … Continue reading ZUCCHINI AND KALAMATA OLIVE

FAMILY RICE

FAMILY RICE Family rice is a delightfully colored and flavorful rice dish—one the entire family will love! Serves 6-8 2 c. short grain white rice 2 c. water 2 t. salt 2 t. apple cider vinegar 1 T. margarine 3 T. peanut oil 3 garlic cloves, peeled and finely chopped ½ med. red onion, diced … Continue reading FAMILY RICE

T.V. DINNER

T.V. DINNER FOR ONE Onion, potato, green pepper, zucchini and tomato layered in aluminum foil with bay leaves, margarine and salt and pepper. Wrapped tightly, then steam-baked in oven till tender! Serves 1 1 sm. onion, thinly slices 1 sm. potato, thinly sliced ½ green pepper, sliced into thin strips 1-12 very thin slices zucchini … Continue reading T.V. DINNER

ZUCCHINI BREAD STUFFING

ZUCCHINI BREAD STUFFING A sage and oregano seasoned bread stuffing with freshly shredded zucchini, onion and celery sauteed in extra virgin olive oil! Serves 6-8 Preheat oven to 350 degrees 3 T. margarine 4 T. extra virgin olive oil 1 c. diced celery 1 lg. sweet onion, diced 4 c. fresh shredded zucchini 2 t. … Continue reading ZUCCHINI BREAD STUFFING

WASABI FRIED RICE MOLDS

WASABI FRIED RICE MOLDS Jasmine rice fried with sautéed celery and onion, mixed with steamed fresh baby carrots, fresh tomatoes and flavored with sesame oil, garlic and wasabi. Served with Wasabi Peppercorn Sauce and garnished with fresh grilled zucchini! Serves 6-10 Rice: 3 c. water 2t. salt 3 c. Jasmine rice Combine water and salt … Continue reading WASABI FRIED RICE MOLDS