Roasted Veggies

We are not really veggie people around here. I try really hard, but you know how it goes.  We all loved this. Particularly John. It was pretty easy (minus all the cutting) and really, really good!

• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 Yukon Gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper
• 1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Minestrone with Pesto

6 1/2 c. stock or water or combo
3 tbsp. olive oil
1 large onion, chopped
1 leek, sliced
2 carrots, finely chopped
1 stalk celery, chopped
2 cloves garlic, chopped
2 potatoes, peeled and chopped
1 bay leaf
1 sprig fresh thyme or 1/4 tsp. dried
salt and pepper
3/4 c. frozen peas
3 medium tomatoes, peeled and chopped
2 c. cooked or canned beans
3 tbsp pesto sauce
freshly grated Parmesan

In med. saucepan, heat the stock to simmering.  In a saucepan heat the olive oil. Stir in onion and leek and cook 5-6 minutes or until onion softens. Add the carrots, celery and garlic and cook over moderate heat, stirring often for another 5 minutes. Add the potatoes and cook for 2-3 minutes more. Pour in the hot stock or water, and stir well. Add the herbs and season with salt and pepper. Bring to a boil, reduce heat slightly and cook for 10-12 minutes.

Stir in the peas and tomatoes. Cover the pan and boil for 5-8 minutes.

About 10 min. before serving, uncover and stir in beans. Simmer 10 minutes. Stir in pesto.Simmer 5 more minutes and remove from heat. Allow to stand a few minutes and then serve with fresh Parmesan.

Presto Pesto

2 tbsp. toasted pine nuts
1 tbsp. chopped fresh mint leaves
1 c. basil leaves
1/2 minced garlic
1 tsp. lemon juice
1 c. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. pepper
1/2 c. parmesan

In blender or food processor, blend pine nuts, mint, basil, garlic, lemon juice, oil, salt and pepper until all ingredients are smooth. The pesto should be thick. Taste and add additional salt and pepper if necessary. Fold parmesan cheese into the pesto. Makes 1 1/4 cups.

Fettuccine Alfredo

I am pretty liberal with the oregano and the garlic powder in this one.

1/3 c. butter
1 tbsp. flour
1 2/3 c. whipping cream
1/3 c. skim milk
1/4 tsp. oregeno
1/2 tsp. garlic powder
1/4 tsp. salt
pepper
1/3 c. shredded parmesan (NOT the stuff in a can)
10 oz. fettuccine

In sauce pan melt butter. Then add flour ane mix until smooth. Mix in cream, milk, oregano, garlic powder, salt and pepper. Bring to a boil and then simmer until sauce is decreased by half and thickened. Stir in pamesan until melted. Pour sauce over cooked fettuccine and toss. Toss in mushrooms if desired. Serves 5

Pico De Gallo

This is the most wonderful salsa you will ever eat.  It is wonderful just on chips, but heavenly on tacos and quesadillas.  And it only takes a few minutes to make. Make it in the summer when you have tomatoes and onions and cilantro from the garden.

medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and choppped (I leave this out)
2 sprigs fresh cilantro, chopped (I use about 4)
1 green onion, chopped
1/2 tsp. garlic powder
salt to taste
pepper to taste
juice of fresh lime, to taste

In medium bowl, combine tomato, onion, jalapeno, cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Sprinkle with lime juice. Refrigerate for 30 minutes.

Toddler Pasta

1 c. acini de pepe (frog eye) pasta
1/3 c. finely diced carrots
1/3 c. finely diced red peppers
1/3 c. frozen baby peas
1/3 c. finely chopped broccoli
1/3 c. whole kernel corn
1 tbsp. olive oil
dash pepper

Cook pasta in lighy salted boiling water for 7 minutes. Add veggies and cook for 5 minutes. Drain. Mix in oil and pepper. Makes 6 toddler size servings.

Creamy Potato Soup

2 c. thinly sliced onions
1 tbsp. olive oil
2 c. milk.
3 tbsp. flour
1 lb. yukon gold potatoes, peeled and sliced
4 c. reduced sodium chicken broth
8 oz. Swiss-style cheese such as Gruyere or Swiss, shredded
snipped fresh herbs
2 oz. baby swiss cheese, thinly sliced

In 4 qt. Dutch oven cook onions in hot oil over medium heat for 5-10 minutes or until tender. Whisk together milk and flour; add to onions. Cook and stir 5 minutes.
Add potatoes and chicken broth. Bring to boiling. Reduce heat. Cover and cook 20 minutes or until potatoes are tender. Remove from heat; cool slightly.
Puree soup, half at a time in blender. Return to pot; add shredded cheese. cook and stir over medium heat just until cheese is melted. Season to taste with salt and pepper. Sprinkle fresh herbs; garnish with sliced cheese. Makes 8 one cup servings.

Sonoma Toast

4 slices baguette
4 oz. aged cheese, such as white cheddar or St. George, sliced
1 large tomato, thinly sliced
8 large fresh basil leaves
1 tbsp. balsamic vinegar
1 tbsp. extra virgin olive oil.
1 tsp. chopped fresh basil

Place bread on baking sheet. Broil 4-5 inches from heat for 2-3 minutes or until toasted, turning once. Add cheese; broil 1-2 minutes more or until cheese begins to melt. Remove from oven. Top with sliced tomato and basil leaves.

In a small bowl whisk together vinegar and oil; drizzle over toasts and sprinkle with chopped herb.

Circles and Squares Vegetable Pasta Soup

1 32 oz. vegetable broth
1 c. medium size pasta
2 c. frozen diced hash brown potaotes with onions and peppers
2 c. frozen peas and carrots
1 14.5 oz. can diced tomatoes with green chilies


In a large covered saucepan bring broth to boiling. Add pasta, potatoes, peas and carrots, and undrained diced tomatoes. Return to boiling. Reduce heat and simmer, covered for 10-15 minutes or until pasta is tender. Serves 4.

Spaghetti with fresh pesto

1 14 to 16 oz. pkg. dried spaghetti
12 oz. green beans, trimmed
1 med onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
1 c. packed fresh spinach
3/4 c. packed fresh basil
1/2 c. toasted almonds
1/2 c. grated pamesan cheese
1 tsp. lemon pepper
1/2 c. olive oil
3 hard cooked eggs, chopped
Fresh lemon juice
green onions, chopped.

Cut one third of the green beans in 2 inch pieces; set aside. Cook spaghetti with 1 tbsp of salt added to water, according to pkg directions; add cut beans the last 5 minutes of cooking. Reserve 1 1/2 c. pasta cooking water. Drain pasta; keep warm.
For pesto, in skillet cook onion and garlic in 1 tbsp of oil until softened. Add whole beans. Cook, covered, 5-7 minutes or until tender, stirring occasionally.
In food processor, add bean mixture, spinach, basil, almonds, cheese and seasoning. Cover. Pulse to coarslely chop. With processor running, add 1/2 cup of olive oil in thin stream until nearly smooth. Season with salt and pepper. Toss with spaghetti mixture, adding enough pasta water to thin. Sprinkle with chopped eggs and green onions. Drizzle with lemon juice.

Baked Mozzarella and Tomato Basil Antipasti

2 c. pasta sauce
1. clove garlic, minced
8 oz. fresh bocconcini mozzarella or mozzarella cut in cubes
1 tbsp. extra virgin olive oil
1/4 c. torn fresh basil
Parmesan Toasted Baguette

Heat oven to 350.  In four 12 to 16 ounce or one 1 1/2 quart, shallow oven proof dish, layer pasta sauce, garlic and mozzarella.  Bake 20 min. or until mozzarella is melted. Remove from oven; drizzle olive oil. Top with basil.  Serve with bread or toasted baguette.

Creamy Pasta Primavera

Lindsay Walden
1 red pepper, cut into strips
2 carrots, peeled and cut into strips
3 cups broccoli florets
1 12-ounce can evaporated milk
1 15-ounce container ricotta cheese
2 tsp olive oil
1 tsp minced garlic
1 ½ cups mushrooms, sliced
12 basil leaves, chopped
1 pound bowtie pasta—cooked and drained
Salt and pepper to taste
4 TBS grated parmesan cheese

Cook red peppers, carrots, and broccoli until done. Drain, rinse and set aside. Combine milk and ricotta cheese until smooth. Set aside—heat olive oil in large pan. Add garlic and cook stirring constantly at about 30 seconds. Add mushrooms. Add other vegetables and heat through. Stir in cheese sauce and basil. Add cooked pasta. Season with salt and pepper, and heat through. Stir constantly—sprinkle with parmesan cheese and serve.

Ratatouille

Lesa Koger
This is great in the summertime when you’ve got more tomatoes and zucchini than you know what to do with. I purposely left out amounts because they are often changing depending on what appeals to us or what we are trying to get rid of:
Onions & olive oil, zucchini, tomatoes, chick peas (garbanzo beans), garlic, salt, herbs de Provence (you can use thyme, rosemary, sage—whatever you’ve got), pepper, couscous. (Grilled meats are optional).
Sauté onions. When they are just about done, add zucchini to the pan (I like to julienne them, but any shape works). When that’s about done, add some garlic and tomatoes (can be canned tomatoes if you don’t have fresh ones). Once the tomatoes are cooked you can add the chick peas and seasoning to taste. Serve on a large platter over couscous (you can get couscous in bulk at health food stores, it’s cheaper than the little boxes at the grocery store, or you can just serve it over rice). Sometimes we’ll throw grilled chicken or sausage over the top.

Veggie Lasanga

Rachel Ward

John will even eat this, so you know it's good.

12 uncooked noodles
3 c. frozen broccoli, thawed (I just used steamed fresh broccoli)
3 large carrots, shredded (2 c.)
1 can diced tomatoes, drained
1 med red bell pepper, sliced
1 med. Green bell pepper, sliced
¾ c. Pesto
¼ tsp salt
1 c. grated parmesan
¼ c. chopped fresh parsley (about half that dried)
1 large egg
3 tbsp butter
1 clove garlic
3 tbsp flour
2 c. milk
4 c. shredded mozzarella

Cook and drain noodles. Mix broccoli, carrots, tomatoes, bell peppers, Pesto and salt. Mix parmesan, parsley, 2 c. mozzarella and egg. Melt butter in 2 qt. saucepan. Cook garlic in butter about 2 minutes, stirring frequently until garlic is golden. Stir in flour, cook until bubbly; remove from heat. Stir in milk, heat to boiling, stirring constantly. Boil and stir 1 minute. Heat oven to 350. Place 3 noodles in ungreased 9x13 pan. Spread half of the cheese mixture over noodles. Top with 3 noodles; spread with half the veggies. Sprinkle with 1 c. mozzarella. Top with 3 noodles, spread with remaining cheese mixture. Top with 3 noodles; spread with remaining veggies. Pour sauce evenly over top. (I like to top this with 3 more noodles, but it doesn’t call for that). Spread with remaining mozzarella. Bake uncovered 35-40 minutes. Let stand 10 min. before cutting.