Tomato, Squash, and Feta Gratin

This vegetable side dish was a big hit with my Christmas dinner guests.  I hope you'll try it!

(picture taken before placing in oven)

1-2 tsp garlic olive oil 

1 zucchini, sliced 1/4 inch thick coins 

1 yellow squash, sliced 1/4 inch thick coins 

Sea salt and freshly cracked pepper, to taste 

2 green onions, chopped 

1 clove of garlic, minced 

1 tbsp basil, chopped 

1/4 cup tomato basil feta 

6-7 small vine ripened tomatoes, sliced 1/4 inch thick 

Preheat the oven to 400 degrees. Coat a small baking dish with 

cooking spray. 

Place the sliced zucchini and squash coins into a bowl then season 

with a bit of olive oil, sea salt, and freshly cracked pepper, to 

taste; toss to coat evenly. In another bowl add the green onions, 

garlic, fresh basil, and feta cheese and mix well. 

Lay the zucchini slices in the pan, slightly overlapping them like 

shingles. Sprinkle with some of the feta mixture. Layer the yellow 

squash slices on top of the zucchini, slightly overlapping them like 

shingles. Sprinkle with some of the feta mixture. Layer the 

tomatoes on top of the yellow squash, slightly overlapping them 

like shingles. Sprinkle with the remaining feta mixture. Drizzle 

with some olive oil if desired. 

Place into the oven and bake for 30 minutes or until the 

vegetables are tender and the top is slightly browned. Allow to sit 

for 5-10 minutes prior to serving. Enjoy. 

Jumbo Shells Stuffed with Cheese

Cheesy Pasta Goodness!

Ingredients:

1/2- box of Jumbo Shells

1- 24 ounce jar of Marinara Sauce

1+ 1/3 cup fresh Ricotta cheese

8 ounce Mascarpone cheese

1cup Parmigiano Reggiano cheese, divided

1-8 ounce package Mozzarella cheese, shredded and divided

4 tablespoons parsley, chopped

Salt and black pepper to taste

2 tablespoons of water

YUM!

Directions:

1. Preheat oven to 400 degrees F.

2. Cook jumbo shells in boiling water for 10 minutes.  Drain and cool on a sheet pan.  Set aside

3. Mix together ricotta, mascarpone, half the Parmigiano, half the mozzarella, parsley, salt and pepper.  Fill the shells.

4. Grease a 9x13 inch baking dish; add half the sauce and water.  Arrange the shells (opening up), cover with the remaining sauce and cheeses.

5. Bake covered in the oven at 400 degrees F. for 30 minutes.

Lentil Soup

I love lentil soup and this is one of my favorite recipes. 

2 tablespoons olive oil
1 yellow onion, finely chopped
1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced
1 clove garlic, minced
1 bay leaf
2 teaspoons curry powder
1 cup canned diced plum tomatoes, with juice
1 1/2 cups dried brown or pink lentils, picked over, rinsed and drained
6 cups chicken, beef or vegetable stock or prepared broth
1 lemon, sliced
1 cup coarsely chopped fresh spinach
Sat and freshly ground pepper

In a large saucepan over medium-high heat, warm the oil.  Add the onion, celery, carrot, garlic, and bay leaf and saute until the vegetables are softened, about 5 minutes.  Stir in curry powder and cook until fragrant, about 1 minute.

Add the tomatoes and their juice, lentils, stock, and lemon slices.  Bring to a simmer over medium-high heat.  Reduce the heat to medium-low, cover partially, and cook, stirring occasionally, until the lentils are tender, about 30 minutes.  Discard the lemon slices and the bay leaf.

Just before serving, stir in the spinach, reduce the heat to low, and simmer until the spinach is wilted but still bright green.  Season to taste with salt and pepper.

Ladle the soup into warmed bowls and serve immediately.

Veggie Spring Rolls

A favorite at all parties!

rice paper

red leaf lettuce & homemade peanut sauce
Peanut Sauce:
2 tablespoons smooth peanut butter
2 tablespoons soy sauce
1-2 cloves garlic, minced or chopped
1/4 cup water
1 tablespoon brown sugar (we substitute by using honey to sweeten)
juice from half a lemon (can be less, depending on your tastes)

noodles

cucumber, napa cabbage, carrots, mint, basil

Enjoy!