Although simple to prepare, this side dish is colorful and flavorful. It uses the sweet red pepper, the most nutrition-packed bell pepper of all. Wonderful with grilled chicken breasts.
2 sweet red peppers
2 medium or 4 small zucchini
1 tablespoon olive oil
1 1/2 cloves garlic, minced
salt and pepper to taste
Wash vegetables. Cut red pepper to bite-sized pieces (strips or squares, your preference). Halve or quarter zucchini (if using medium-size) and slice. Saute' zucchini in olive oil for about 15 minutes until slightly soft. Add garlic and stir. Then add peppers. Continue to saute' for 3-5 minutes longer. Salt and pepper to taste. |
This easy recipe requires just three ingredients, and it is a fun and tasty one! Its name refers to its popcorn-like appearance and to the high-temperature roasting-process called caramelization, which brings out the natural sweetness of this vegetable. The browner you allow this to become, the sweeter to the taste.
1 head cauliflower
4 tablespoons olive oil
1 teaspoon salt
Preheat oven to 425 degrees. Cut cauliflower florets off of core into approximately 1-inch pieces. Discard core and thick stems. In large bowl or plastic bag, toss florets in oil and salt, covering thoroughly. Spread cauliflower on a baking sheet. (For easier clean-up, line sheet with parchment paper.) Roast for approximately 1 hour, turning florets 3 or 4 times during roasting. Cauliflower is done when it is at least golden brown, but the browner the florets, the sweeter they will taste. Serve immediately. |
Perfect for lunch or dinner, this main dish is a favorite in our house and with our friends.
6 eggs
1/2 cup milk
3/4 cup cottage
1/2 cup mozzarella cheese (shredded)
1 1/2 cup broccoli florets (cooked crisp and drained)
1 1/2 cup spinach (cooked and drained thoroughly)
1 tablespoon olive oil
Salt and pepper to taste
Preheat oven to 375 degrees. Beat eggs in medium-sized bowl. Add milk and continue to beat. Then add cheeses, vegetables, oil, salt, and pepper. Pour into a deep, lightly-oiled casserole dish. Then place casserole dish into a 9x13 pan filled with 1-2 inches of hot water. Bake for about 45 minutes or until center is set and a knife, inserted into quiche, comes out clean.
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~ contributed to An Encouraging Word by Linda Kaiser
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One of my favorite ways of using up the abundance of zucchini I generally receive is to make sweet zucchini bread. Often, I shred the zucchini all at once and store it in the freezer in the quantity necessary for this recipe. Then, all year long, my family can enjoy this vegetable recipe.
4 eggs
1 cup brown sugar
2/3 cup sugar
2/3 cup vegetable oil
2 1/2 cups grated zucchini
2 teaspoon vanilla
3 cups flour (all purpose or wheat)
1 teaspoon cinnamon
1/2 tsp ground cloves
2 tsp baking soda
1/2 tsp baking powder
1 teaspoon salt
1 cup chopped nuts
Preheat oven to 350 degrees. Beat eggs. Stir in sugars, oil, zucchini and vanilla. Combine dry ingredients; stir into zucchini mixture until well-mixed. Stir in nuts. Pour into two bread pans, greased bottoms only. Bake approximately 1 hour. Cool thoroughly before slicing. Stores at room temperature 3-4 days. Otherwise, freezes well.
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