Tian of vegetables (Read one fabulous vegetable casserole!)

This is my go to potluck recipe, it is perfect for large gatherings and leftovers just get better over the next few days.

Right before baking.

A food processor is a wonderful took for thinly slicing all of these vegetables, I don't clean out between each vegetable, just keep slicing.

Red potatoes, about 6
Green zucchini, 1-2
Yellow zucchini, 1-2
Red tomatoes, 2-3 
Yellow tomatoes, 2-3
Red onion, one small or about 1/4 of a softball sized onion
Garlic, 2 cloves minced or 1-2 tsp of garlic powder
Kosher Salt and white pepper to taste
EVOO (extra virgin olive oil to coat dish and to drizzle in)

Topping:
1/2 cup of plain bread crumbs
1/4 C of grated parmesan
1 tbsp of herbs de Provence
EVOO (extra virgin olive oil drizzle on top)

Preheat oven to 400 degrees F or convection 375.

Oil your casserole dish. Slice all vegetables thin, then layer into your casserole dish (see photo for layering), I usually go with zucchinis, potoates, tomatoes, and repeat. Drizzle with olive oil. Top with onion, garlic, salt and pepper. Then bread crumb topping, drizzle with olive oil

Bake for 45 mins at 400 degrees F or for 30 mins on convection 375.  Let cool at least 30 minutes before serving, and room temp is fine.  Great for taking to potlucks or picnics.

Note: I often double this a place in a very large baking dish I have, it is great to take to gatherings. I'll try to remember to photo the larger version!

Quinoa with white bean ragu and walnut chicken cutlets

I made this last night and it was a huge hit.  Wesley (my pickier son, even ask for more quinoa and beans--Success for sure!!!) I wish had taken photos but will make this again soon and add photos!

Quinoa with white bean ragu and walnut chicken cutlets

Walnut Chicken:

2 lbs of chicken breasts

1 C of plain yogurt

1 tsp dried thyme

1/2 tsp dried oregano

2 C of walnuts (chop finely, food processor works great)

1 C of plain breadcrumbs

salt & pepper

(note you can change up the seasoning in the yogurt to whatever you like, and change the nuts too.  Using cardamon and herbs de provence are nice changes on the chicken marinade and hazelnuts are are a wonderful nut choice)

Qunioa:

2 cup(s) quinoa, rinsed and drained

3 cup(s) water or chicken stock

1/3 C sliced or slivered almonds

Kosher Salt

Pepper

Ragu:

1 small red onion, finely chopped or half of a large onion (they are softball size at my local grocery)

3 teaspoon(s) fresh oregano leaves, chopped, OR 1 1/2 Tsp dried

1 C thinly sliced green and yellow zucchini (cut zucchini in half lengthwise, then cut into thin slices for “half moons”)

2 clove(s) garlic, crushed with press

2 can(s) (14- to 15-ounce) no-salt-added white kidney beans/also called cannellini beans, rinsed and drained

2 pint(s) grape tomatoes, cut in half

salt & pepper

Walnut Chicken:

Using plastic wrap or a freezer bag, pound chicken breasts into thin cutlets and cut into portions about the size of your hand or palm of your hand.  Place in a bowl and combine with plain yogurt and spices.  Let sit for 20 minutes to an hour in yogurt mixture.  Meanwhile prepare a baking sheet by covering with foil and placing a cookie cooling rack on it. Then combine the chopped walnuts, bread crumbs, salt and pepper on a large plate. Coat the chicken in the bread crumb mixture, and place on the prepared rack. Place the coated chicken on the rack and cook in a 400 degree oven for about 30 minutes, watching for the chicken to brown and checking for the chicken to be done.  Cooing time will vary based on thickness of chicken.

Quinoa:

In 2-quart saucepan, heat quinoa and water/stock to boiling; reduce heat to medium. Cover; cook 15 minutes or until liquid is absorbed. Stir in almonds.

Ragu:

Heat a skillet over medium heat and add in EEVO or Coconut oil, then add to skillet: onion, thyme and oregano, cook 3 minutes, stirring. Add in zucchini and increase heat to med-high, cook another 5-8 minutes. Stir in beans and garlic; cook 5 minutes or until softened, remove from heat, stir in the tomatoes. Season with 1/4 teaspoon salt and pepper.

Divide quinoa among serving plates and top with ragu, and serve with chicken.