1/4 cup chopped fresh dill
1/4 cup chopped Italian parsley
3/4 cup chopped green onions, both white and green parts
3/4 cup diced fresh tomatoes, 3/4” dice
1/2 - 3/4 cup roughly crumbled feta cheese
3 -4 Tbsp. olive oil
Salt
Freshly ground black pepper
1/2 pound spinach, or any roughly chopped, cleaned greens (6 packed cups raw, 1 1/2 cups cooked)
Preheat the oven to 400°F.
Mix together all the ingredients except the spinach.
Bring a large pot of salted water to the boil. Add the spinach and cook just until it wilts (NOTE: The length of cooking time depends on the greens used. Spinach is done after 10 seconds; tougher greens will take longer.) Drain the spinach, quickly squeeze out any excess liquid, and mix it with the other ingredients. (The recipe may be made ahead to this point.)
Put the greens mixture in a 9” glass pie pan or other shallow baking dish. Bake for 10 minutes. Serve immediately with crusty bread and olives.
Monday, September 20, 2010
Parmesan Zucchini Crisps
Sliced zucchini or squash
olive oil
salt & pepper
Parmesan Cheese
1. Lay out the sliced zucchini, drizzle with olive oil, sprinkle with salt & pepper, top with Parmesan cheese.
2. Put under the broiler for about 3-5 minutes or until nice and crispy.
olive oil
salt & pepper
Parmesan Cheese
1. Lay out the sliced zucchini, drizzle with olive oil, sprinkle with salt & pepper, top with Parmesan cheese.
2. Put under the broiler for about 3-5 minutes or until nice and crispy.
Roasted Red Pepper Garlic Aioli Sauce
From Kalyn's Kitchen
1 jar roasted red peppers (12 oz.) or 2 freshly roasted red peppers (about 1 cup diced roasted red pepper)
1 T garlic puree or minced garlic (or a little less if you're not that into garlic)
1/2 cup mayo (I used full-fat mayo because you're not eating huge amounts of this, but reduced-fat mayo would also work)
3 T extra-virgin olive oil
sea salt and fresh ground black pepper to taste
Follow instructions for roasting and peeling freshly roasted red peppers if you're using fresh peppers. If using a jar of red peppers, put peppers into a colander placed in the sink and let drain for a few minutes. Then use a double layer of paper towels to blot both sides of the peppers, drying them off as much as you can. Coarsely chop peppers.
Put peppers and garlic into the bowl of a food processor fitted with the steel blade and process about 20-30 seconds, until peppers and garlic are finely pureed. Add mayo and pulse about 8-10 times, or until mayo is well-mixed with the peppers. (You may need to scrape down the sides with a rubber scraper a few times.)
Leave the motor running and add the olive oil through the feed tube, 1 T at a time, blending for a few seconds after each tablespoon of oil. Season sauce to taste with sea salt and fresh ground black pepper.
I like this best when it's been chilled for an hour or two, which will slightly thicken the sauce. This aioli keeps for at least a week in the fridge, but you probably won't have it around that long!
1 jar roasted red peppers (12 oz.) or 2 freshly roasted red peppers (about 1 cup diced roasted red pepper)
1 T garlic puree or minced garlic (or a little less if you're not that into garlic)
1/2 cup mayo (I used full-fat mayo because you're not eating huge amounts of this, but reduced-fat mayo would also work)
3 T extra-virgin olive oil
sea salt and fresh ground black pepper to taste
Follow instructions for roasting and peeling freshly roasted red peppers if you're using fresh peppers. If using a jar of red peppers, put peppers into a colander placed in the sink and let drain for a few minutes. Then use a double layer of paper towels to blot both sides of the peppers, drying them off as much as you can. Coarsely chop peppers.
Put peppers and garlic into the bowl of a food processor fitted with the steel blade and process about 20-30 seconds, until peppers and garlic are finely pureed. Add mayo and pulse about 8-10 times, or until mayo is well-mixed with the peppers. (You may need to scrape down the sides with a rubber scraper a few times.)
Leave the motor running and add the olive oil through the feed tube, 1 T at a time, blending for a few seconds after each tablespoon of oil. Season sauce to taste with sea salt and fresh ground black pepper.
I like this best when it's been chilled for an hour or two, which will slightly thicken the sauce. This aioli keeps for at least a week in the fridge, but you probably won't have it around that long!
Saturday, September 11, 2010
Simple Lentil Loaf
Ingredients:
2 cups cooked lentils
1 cup quick oatmeal
1/2 cup onion, chopped
1 clove garlic, minced
2 cups tomato sauce
1-1/2 teaspoon Italian herb seasoning
Directions:
Preheat oven to 350 degrees. Combine all ingredients and salt and pepper to taste in a bowl. Mix thoroughly and press mixture into a lightly oiled loaf pan. Bake 50 minutes or until Simple Lentil loaf is cooked through.
2 cups cooked lentils
1 cup quick oatmeal
1/2 cup onion, chopped
1 clove garlic, minced
2 cups tomato sauce
1-1/2 teaspoon Italian herb seasoning
Directions:
Preheat oven to 350 degrees. Combine all ingredients and salt and pepper to taste in a bowl. Mix thoroughly and press mixture into a lightly oiled loaf pan. Bake 50 minutes or until Simple Lentil loaf is cooked through.
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