Amy's Italian Casserole

Amy's Italian Casserole

Ok, this was just a huge hit at my house! And, I used a lot of what came in my CSA bag, in other words, use what veggies you have on hand! My son ask for polenta and I wanted to get some veggies in too. And, I saw a recipe for shepherd's pie on a show....but my kids like soft polenta better than mashed potatoes.....so this is what I came up.

Ingredients
1lb of bulk sausage
1 green zucchini, cut in half and then into bite size pieces
1 yellow zucchini, cut in half and then into bite size pieces
1 yellow onion, cut in half, the from the end cut into thin slices
2 cloves of garlic, chopped
1 can of cannellini beans (white beans), drained, rinsed, and well drained

Polenta Topping:
3 C of milk
3 C of low sodium chicken broth
1 1/2 C of corn meal
1/4 C of grated parmesan
kosher salt
white pepper
nutmeg

shredded mozzarella

Preheat oven to 375 degrees.
In a large saute pan, cook the sausage, then place in a large casserole dish (9X13 approx). Add onion and garlic to saute pan and cook for 2-5 minutes, add a few splashes of white wine vinegar to deglaze the pan and add squashes and cook for another 4-6 minutes. Season with salt and pepper. Pour into casserole. Add beans, and combine this mixture.

In a saucepan bring the milk and broth just to a boil, add salt, white pepper and nutmeg. While stirring the liquid in a circle slowing add the corn meal and continue stirring until it begins to thicken, reduce the heat and keep stirring often for about 10 minutes.  Stir in grated parmesan. Top the sausage mixture with the polenta (corn meal) and smooth out.  Top with some cheese and place in a 375 degree oven for 25-30 minutes.

Sugar Cookie Debate: Crisco or Butter?

Ok, everyone loves to debate what makes better sugar cookies, Butter or Crisco? Well, everyone covets my mother-in-laws sugar cookies at the holidays.  They all hope to be on the list to get a container!  They are completely addictive.  Since I love to bake, I've tried many sugar cookie recipes, but none compare.  Many of my baking friends insisted I was wrong. I guess among food people, butter is best.  But being the open-minded sort, I have decided after much recipe testing that crisco definitely has different qualities than butter and in some cases, it is the best choice. I use both in my kitchen depending on what I am baking and how I want it. So, in 2009 (my real estate was slow then, LOL), I baked 3 different recipes of sugar cookies. My mother-in-law's and two friends' favorites that both used butter.  I didn't ice/frost them, because I took them around and had a variety of friends and family taste all 3 without knowing anything about cookie A, B or C, and tell me their favorite.  Now, I know this isn't a qualified study, my fields weren't diverse enough or large enough, but this was just for my own interest. AND, the amazing result....drum roll please.....no one selected a butter cookie as their favorite, even though there were 2 butter and only 1 crisco cookie.  Carol's won hands down. And my survey is enough for me, this is my favorite and go-to sugar cookie recipe!

Carol’s Cut-Outs (Sugar Cookies)

2/3 C Crisco

1 1/4 C sugar

2 eggs

1 T milk

1 tsp vanilla

3 C sifted enriched flour

1 tsp salt

2 tsp double-acting baking powder (Carol uses Clabber Girl--or 3 tsp regular)

Blend Crisco, sugar, eggs, milk, and vanilla.  Add combined dry ingredients and mix thoroughly. Roll 1/8” thick (Carol rolls hers 1/4”) on a lightly floured board and cut with a cookie cutter.  Bake in moderate oven, 375 degrees, on an un-greased baking sheets for 8 to 10 minutes or until lightly browned. Remove from pan immediately and sprinkle with sugar, if desired. Recipe says it: Makes 6-7 dozen

(NOTE: Carol gets less than the recipe says;

Amy’s note: for a 4” across pumpkin cutter, using a batch and half of dough, I made approximately 36-40 cookies).

Variations:

Crunch Cookie: Stir 1 C very finely chopped nuts into the cookie dough.

Orange or lemon cookies: Use 1 T orange or lemon juice in place of milk and stir in 1 T orange or lemon rind.

Filled Cookies: Cut sugar cookie dough with round cookie cutter. Place a spoonful of jelly or jam in center of one cookie and top with another cookie. Press edges tightly to seal. Bake as directed.

Spice Sugar Cookies: Add 1/2 tsp nutmeg and 1/4 tsp cinnamon with dry ingredients.

Note: I use this cookie recipe for my friend Denise Leo's Dreamy Apricot Blonde Brownies

Out of the Box Brownies--Dreamy Apricot Blonde Brownies

Carol’s Icing

1 1/2 sticks of butter

2 lb powdered sugar

1/4-1/3 C skim milk (start with less and add if necessary)

Mix with an electric mixer.

Makes enough to ice about 5 batches of the above recipe.

(Amy’s note: I thin it with milk to the desired consistency—Carol uses it thicker and spreads it on like cake frosting—but if you thin it you can dip the cookie and smooth with an offset spatula and it hardens for decorating/similar to royal icing.)

Amy's Favorite Brownies

 Makes about 25 incredible brownies

10 tablespoon butter, plus more for pan

6 ounces good-quality bittersweet chocolate, broken into large chunks

3 eggs

1 1/2 cups sugar

1 tablespoon vanilla

1/4 teaspoon salt

1 cup all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon baking powder

Ganache Frosting:

1/2 pound semisweet chocolate, chopped

1 cup whipping cream

1. Preheat oven to 350°. Butter a 9- by 13-in. baking pan. In a medium saucepan, stir butter and bittersweet chocolate over very low heat with a heatproof rubber spatula until just melted (do not let simmer or boil). Remove from heat and let cool slightly, about 5 minutes.

2. In a large bowl, whisk together eggs, sugar, vanilla, and salt. Slowly pour chocolate-butter mixture into egg mixture, whisking constantly. Into a separate bowl, sift flour, cocoa powder, and baking powder, then whisk together. With a clean rubber spatula, gently fold flour mixture into egg mixture until just combined.

3. Spread batter evenly in the baking pan. Bake 20 to 30 minutes, or until brownies are firm, beginning to pull away from sides of pan, and a toothpick inserted in center emerges with only a few crumbs clinging to it. Let brownies cool completely in the pan on a wire rack.

5. In the top of a double boiler or a metal bowl set over simmering water, combine chopped semisweet chocolate and whipping cream. Cook, stirring often, until melted and blended. Remove from heat and let ganache cool until just warm.

6. Pour ganache over cooled brownies in pan and allow to set until firm, about 2 hours at room temperature or 1 hour in the refrigerator.

More toppings to try. Why stop at all choclate? 

Try these other toppings for these rich brownies. Be generous with amounts, and chill brownies so that the topping sets.

Coconut and Macadamia: Sprinkle shredded toasted coconut and chopped toasted macadamia nuts over the just-warm ganache layer.

Crushed Toffee: Sprinkle crushed toffee bits over the just-warm ganache layer.

Double Peanut: Warm up natural-style peanut butter (creamy or chunky) and spread over cooled brownies. Refrigerate until peanut butter is firm; top with ganache and chopped peanuts.

Raspberry: Spread raspberry jam over cooled brownies and top with ganache.

Rocky Road: Preheat broiler. Spread half of the just-warm ganache over cooled brownies, then top with mini marshmallows and chopped walnuts. Broil brownies for about 1 minute, or until marshmallows are toasted and beginning to melt together. Remove from oven and drizzle with remaining ganache.

White Chocolate Swirl: Spoon dollops of melted white chocolate over the just-warm ganache layer and make marbled swirls using a toothpick or a knife.

Peppermint Topping (Great at the Holidays):

--80 hard, round, red-and-white peppermint swirl candies

Set oven temperature to 300°. Line a level, rimmed 11 1/2- by 16-in. baking sheet with parchment. With a pencil, draw a grid of 1 3/4-in. squares on parchment (5 rows of 8), leaving about a 1-in. border, and turn parchment over. Place a mint in the center of each square. Bake 15 to 25 minutes, or until completely melted into 1 large sheet, but remove before candy begins to turn yellow. Immediately score peppermint squares with a pizza cutter, using pencil lines as your guide. If scored lines don't hold, rescore quickly. Let candy cool completely. Gently break into squares along score lines. Arrange, bake, and score remaining 40 candies the same way (you'll have extra squares; pick the prettiest).

Place peppermint squares bottom side up on ganache, leaving enough room between squares to cut brownies. Cut brownies into squares along edges of peppermint tops, wiping knife clean between cuts. Remove brownies from pan, discard (or eat) scraps, and return brownies to pan. Cover with plastic wrap, making sure wrap does not touch peppermint, and refrigerate 3 hours (to soften candy a bit). Serve slightly chilled.

Of course you can use this base brownie and go to my friend, Denise Leo's website for really inspiring creations!

Out of Box Brownies (there is a recipe for everyone here).

Mexican Pork Roast in the Crock Pot

Mexican Crock Pot Pork Roast

Approx. 5lb pork roast
1 onion, sliced
4 carrots, peeled and cut in half
4 stalks of celery, cut in half
4 cloves of garlic, peeled
1/2 jalapeno, cut in half again
1 poblano, quartered

Toss the veggies into the crock pot, and place the pork roast on top.
Add:

2 C of chicken or beef stock
2 C of white wine
1 C of water

Top the pork with kosher salt and freshly ground pepper, cumin and chili powder to coat well.  Then top with some sugar in the raw, about 1-2 TBSPs.

Cook on high for 4-6 hours, or low for 8-10 hours.

Optional: Use 1 C orange juice in place of 1/2 of the stock or to replace the wine.

I took a portion of the pork roast to make burritos with the pork, rice and beans inside, and the following sauce, shredded mexican cheeses, and tomato and corn salsa on top.  I put the rest of the pork roast into the chill chest for another night's dinner.

Amy's Ranchero Sauce

28-ounce can diced tomatoes

1/2 onion, roughly chopped

1/2 cup cilantro, roughly chopped

Pinch cumin seeds, toasted

1 garlic clove

2 tablespoons canola oil

1/2 cup chicken broth

Salt

Sugar

Dash hot red pepper sauce

Combine and puree the tomatoes, onion, cilantro, cumin, and garlic in a food processor.

Heat the oil in a saucepan or skillet and fry the tomato puree over high flame. Add broth, and salt. Simmer for 10 minutes until the sauce thickens slightly and is heated through. If sauce tastes somewhat bitter, add a pinch of sugar. Sprinkle with a dash of hot red pepper sauce. Sauce may be served hot or cold.

Yield: about 2 cups

Beans and Rice

1 small yellow onion, finely chopped

2-3 cloves of garlic, finely chopped

2 tsp kosher salt

1 tsp freshly ground black pepper

1 T of cumin

1 Tsp of ground coriander

2 C Basmati Rice

1 C of chicken or beef stock

1 C of dark beer

1 C of water

1-2 cans of pinto beans, drained, rinsed and drained well.

Optional Toppings: chopped cilantro, chopped tomatoes, chopped scallions

In a medium saucepan, saute onions in garlic until softened, lower heat and add garlic, salt and pepper for a few minutes, then add cumin, coriander and rice.....turn heat back up to toast the rice for several minutes, stirring often....add stock, beer and water, bring to a boil.  Cover and lower to a simmer, cook for 20 minutes.  Stir in beans.  Top with whatever you like......enjoy!

Fresh Tomato and Corn Salsa

6-8 Roma tomatoes, cut in half, squeezed of juice and seeds and chopped

1 ear of corn, cut from the cob

1/2 jalapeno, seeded and finely chopped
(ok I went to the fridge, no more jalapeno, no problem, from the pantry I used 1/4 tsp of crushed red pepper flakes)

2 green onions, white and green chopped

Zest and juice of 1-2 limes

1-2 T olive oil

kosher salt and freshly ground black pepper 

Toss together.

For dessert I went to my favorite brownie site:                                                                                        Out of the Box Brownies' Dreamy-Apricot-Blonde-Brownies

And, I didn't have any apricot jam in the pantry! So, I used Strawberry preserves! I also used my favorite sugar cookie dough recipe in place of the box mix, added the cream cheese and brown sugar, and mixed the strawberry jam with cinnamon per the instructions....oh just go to the site and make her wonderful creations!

(If you want my favorite sugar cookie recipe, just let me know!)

Great Italian Themed Party Buffet

Have a few ladies over (or couples) and make it a great gathering with this Italian Buffet.  Fresh, fast and festive. For the meatballs I like the addition of raisins and pine nuts then cooked in the tomato sauce. My kids like them without additions (of course)!

Amy's Italian Sausage Meatballs

2 lbs of Italian sausage (if you can't find bulk, buy links and remove the casings)

1 C of seasoned bread crumbs

1 Cup grated parmesan

1/3 to 1/2 C Milk to moisten

2 eggs

salt & pepper

Heat oven to 400 degrees. 

Roll meatballs (golf ball size or smaller) and place on a sheet pan.  Roast for 20-25 minutes.

Variations are optional:

½ Cup of Raisins

½ Cup toasted pine nuts

basil leaves—4-6

fresh Italian parsley chopped

For the party I used the variations above and I cooked my meatballs right in tomato sauce:

•       Extra Virgin Olive Oil

•                1 small onion, chopped

•                2—28oz cans of crushed tomatoes

•      1—8 oz can of tomato paste

•                2 cups red wine (start with 1 cup and add more until meatballs are covered.)

•      1-Tbsp of sugar if you wish to make it less acidic.

In a large pot, heat the extra-virgin olive oil and cook the onion until translucent. Add the cushed tomatoes, and wine and bring it to a boil. Add the uncooked meatballs to the pot and let cook on medium heat until cooked through, about 30 minutes.

Italian Flat Bread with Grapes and Rosemary

3/4 C warm water (105 to 15 degrees)

2 1/4 tsp active dry yeast

2 cups (or more) all purpose flour

1 tsp sugar

3/4 tsp salt

3 T olive oil.

Mix water, sugar and yeast, let sit 5 minutes.

Add flour, salt, olive oil and chopped Rosemary, mix in a stand mixer with dough attachment until it forms a sticky ball.

Transfer from mixer to lightly floured surface.  Knead until smooth. Place in a large bowl with brushed with olive oil, set aside. Let rise covered until doubled in volume, about an hour.  Can be made one day ahead and refrigerated in an airtight container.

Roll out with  a rolling pin, let rise another 30 minutes, then push red and white whole grapes into the puffed dough.  Brush with olive oil and sprinkle with kosher salt. Bake at 375 degrees for 15-20 minutes.

Tomato, Watermelon, and Basil Skewers

Ingredients

•                1/4 cup balsamic vinegar

•                1/4 cup sugar

•                1 (4 to 5 pound) watermelon, cut into 32 (1 1/2-inch cubes

•                32 small basil leaves (or torn larger leaves)

•                16 cherry tomatoes, halved or 32 whole grape tomatoes

•                2 tablespoons extra-virgin olive oil

•                Kosher salt

•                 

•                Wooden skewers

Directions

Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.

Starting with the watermelon squares, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, then a tomato half, watermelon, leaf, tomato watermelon, leaf. Continue to make the skewers the size you'd like (if they are long, just snip them shorter). Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers. 

Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve/

Grilled Asparagus wrapped in Proccuitto.

Trim the tough ends from your asparagus.

Microwave on a plate with a few Tablespoons of water for 2-3 minutes.

Grill on a cast iron grill pan to add a smoky flavor. Grill until you have it nice and carmelized,  toss in garlic olive oil in a glass dish. Let cool, wrap with slices of procuitto.

NOTE: to make garlic olive oil.  Pour a few tablespoons of eevo in a pan, add a few garlic cloves, heat until warm but not to a boil, let cool and remove garlic.

Asparagus wrapped in Procuttio 

2 bunches of aspargus, trimmed (hold one stalk, then snap, cut the rest where the natural break is on one of the stalks.)

Slices of Proccuttio

Place asparagus on a plate with a few tablespoons of water, and then microwave for 2 minutes, then toss with olive oil and cook on a grill pan to get nice grill marks, remove and toss with garlic olive oil (to make this place 1/4 cup of Extra Virgin Olive Oil in a pan and add slices of fresh garlic, warm oil, but don't boil), let cook and strain out garlic).

When asparagus is cool wrap in bundles of two asparagus with a slice of procuitto.

Melon wrapped in Procuttio 

1 Canteloupe, thinly slice melon and wrap with slices of Proccuttio

Cheese Tray

I think a mix of cheeses works best.  For my most recent gathering, I used brie, swiss, a cheese ball that had been soaked in port, and a Five County Cheese that was a cheese layered with 5 white and yellow cheeses.  Also, I really like the new Triscuits that are olive oil & rosemary flavored.  












Fruit Bowl

Fill a beautiful bowl with pears, plums, peaches, and red and white grapes.
















Chombord Dirt Cake
(original recipe from my friend Lisa Fought)

Ingredients:

1. 1 large package of oreos
2. half a stick of butter
3. 8 oz. cream cheese
4. 1 cup confectioners sugar
5. 2 packages of french vanilla instant pudding
6. 3.5 cups of milk
7. 12 oz cool whip

Directions

1.            Chop cookies very fine in food processor. The white cream will disappear.

2.            Mix butter, cream cheese, and sugar in bowl of a stand mixer.

3.            In a large bowl mix milk and pudding with a hand mixer, add in 2 T of Chombord (liqueur) and add few drops of red food coloring for a nice pink color. Fold in whipped topping.

4.            Combine pudding mixture and cream mixture together.

5.            Layer in flower pot or glass bowl, starting with cookies then cream mixture. Repeat layers.

6.            Chill for 24 hours. 

And of course no party would be complete without going to Denise Leo's website:                             Out of the Box Brownies

Here you will find a brownie that is easy to make and perfect for any gathering!

  

These are her Creme De Menthe Brownies, but I substituted Creme De Cacao with some red food

coloring to turn it pink for soaking the mints before topping the brownies.....I needed to fit the evening 

theme of black and pink!

Cuban Black Beans & Rice

This is one of our favorite summer meals......Cuban Black Beans and Rice with fried eggs!



Cuban Black Beans & Rice
Olive oil
1 small yellow onion, finely chopped
2-3 cloves of garlic, finely chopped
2 tsp kosher salt
1 tsp freshly ground black pepper
1 T of cumin
1 Tsp of ground coriander
2 C Basmati Rice
2 C of chicken stock
1 C of water
1 can of black beans, drained, rinsed and drained well.

Optional Toppings: Fried Eggs, Hot Sauce, chopped cilantro, chopped tomatoes, chopped scallions

In a medium saucepan, saute onions in garlic until softened, lower heat and add garlic, salt and pepper for a few minutes, then add cumin, coriander and rice.....turn heat back up to toast the rice for several minutes, stirring often....add stock and water, bring to a boil.  Cover and lower to a simmer, cook for 20 minutes.  Stir in beans.  Top with whatever you like......enjoy!

Leftover grilled corn? Tomatoes? Here is what to make!

I always grill to much sweet corn...this is a good thing because I use it in everything from salsas to pastas. Another of my favorite uses for leftover grilled corn is this soup--it is my favorite tortilla soup of all time (and I've made many)! I have a pot on for dinner now! Enjoy!

AMY’S HONEY LIME TORTILLA CHICKEN SOUP 

 Soup:

                     1 Rotisseri chicken, skin removed & shredded

                     1/4 cup freshly squeezed lime juice

                     3 tablespoons olive oil

                     2 1/2 tablespoons honey

                     1 teaspoon spicy chili sauce, or to taste (like sambal olek)

                     1 tablespoon garlic, finely minced

                     1 pound vine ripened tomatoes, cut in half and seeded

                     4 poblano (or a mixture of Anaheim and poblano)

                     1 jalapeno (optional)

                     2-4 ears white corn grilled in the husk (if indoor grill pan, remove the husk)

                     6 cups chicken stock

                     Salt to taste

                   

Toppings:

                     1/2 cup soft goat cheese, crumbled

                     1/2 ripe avocado, sliced

                     2 limes cut into wedges

                     1/4 cup chopped cilantro leaves

                     Tortilla chips, corn or blue corn

Directions:

                     In a bowl combine the chicken with the lime juice,

                     olive oil, honey, chili sauce, and garlic, mix well. Cover

                     and refrigerate at least 15 minutes but not longer than

                     8 hours.

                     Heat an outdoor grill or an iron grill pan indoors over medium high heat until very

                     hot. Grill the tomatoes, chilies, and the corn until they

                     are lightly charred. Chop the tomatoes. Seed, stem

                     and cut the chilies into 1-inch long strips. Remove the

                     corn kernels from the cob with a knife.

                     In a saucepan heat the chicken stock, over medium

                     heat to a simmer, stir in the tomatoes, chilies, and corn

                     and return to a simmer. Stir in the chicken, taste and

                     adjust the seasoning adding the salt. Serve the soup

                     with the tortilla strips, crumbled goat cheese, avocado

                     slices, chopped cilantro and wedges of lime.

Zucchini Recipes!

I am hearing reports from friends of an abundance of zucchini this year! It is so versatile, so here are some of my favorite zucchini recipes! And, thank you to Janet and Dylan for bringing me some from their own garden free of herbicides and pesticides!
Asparagus and Zucchini Crudi 

Ingredients 
• 2 zucchini, trimmed
• 1 bunch asparagus, trimmed
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 ounce shaved Pecorino Romano, for garnish

Directions
Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.

In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.


Zucchini Finished in Vinegar 
Ingredients
• Extra-virgin olive oil, for frying, plus extra for seasoning
• 5 small zucchinis, thinly sliced
• Small bunch fresh mint, leaves picked and chopped
• 2 cloves garlic, quartered
• Splash white wine vinegar
• Salt

Directions
Heat up extra-virgin olive oil in a deep, heavy-bottomed pan for frying. Gently place the zucchini in hot oil and fry until golden. Then place the zucchini on an absorbent paper towel to drain excess the oil. Allow to cool. Place the fried zucchini, mint leaves, and garlic into a bowl. Season the zucchini with fresh extra-virgin olive oil, white wine vinegar, and salt. Mix well to coat evenly. Remove the quartered garlic cloves before serving.

Zucchini Ribbon Pasta 

Ingredients
• 3/4 pound whole-wheat fettuccini
• 2 medium green zucchini (about 1 pound)
• 2 medium yellow zucchini (about 1 pound)
• 3 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 cup low-sodium chicken broth
• 1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons
• 1/3 cup finely minced parsley leaves, plus more for garnish
• 1 cup thinly sliced basil leaves, plus more for garnish
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon fresh ground black pepper
• Salt

Directions
In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.

Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a vegetable peeler, slice zucchini into long slices, or cut into very thin (about 1/8-inch) slices, keeping some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.

In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.

Stuffed Zucchini and Red Bell Peppers
Ingredients
• 2 tablespoons olive oil
• 1 small onion, grated
• 1/4 cup chopped fresh Italian parsley leaves
• 1 large egg
• 3 tablespoons ketchup
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup grated Pecorino Romano
• 1/4 cup dried plain bread crumbs
• 1 pound ground turkey, or lean ground beef
• 2 zucchini, ends removed, halved lengthwise and crosswise
• 1 short orange bell pepper, halved and seeded
• 1 short red bell pepper, halved and seeded
• 1 short yellow bell pepper, halved and seeded
• 1 1/2 cups marinara sauce

Directions
Preheat the oven to 400 degrees F.

Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.

Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.

Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve. 



Insalata di Farro: Spelt Salad 
Ingredients
• 7 tablespoons/100 ml extra-virgin olive oil, plus extra for drizzling
• 2 cloves garlic, crushed
• 14 ounces/400 g farro
• 6 cups/1.4 liters vegetable broth, plus extra for sauteing vegetables
• 1 red onion, coarsely chopped
• 2 zucchini, sliced
• 1 red pepper, seeded and chopped
• 1 eggplant, chopped
• 10 cherry tomatoes, halved
• Salt
• Bunch fresh parsley, leaves picked and finely chopped
• Small bunch fresh mint leaves, finely chopped
• Walnuts, toasted, for sprinkling

Directions 
In a saucepan, heat up 3 tablespoons olive oil; then add the garlic and farro. Cook the garlic until golden, allowing the farro to get toasted as well. Stir to prevent sticking. Add vegetable broth, a few ladles at a time as you would preparing risotto. Continue stirring and add more broth, a little at a time, as it evaporates. Cook until the farro is soft.

In another saucepan, heat up 4 tablespoons olive oil. Add the onion, zucchini, red pepper, eggplant, and then the tomatoes. Add the salt and cook until tender. If the pan is drying out, avoid adding more oil, just add some vegetable broth to help cook the vegetables. Once the vegetables are soft, remove from the heat and add to the farro. Then add the parsley and mint and mix well. Plate the dish, top with walnuts and drizzle with olive oil.

Garden Vegetable Crustless Quiche 
 Ingredients 
• 8 large eggs
• 1 1/2 cups (6 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
• 1 1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided
• 1/2 cup non-fat milk
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (16-ounce) carton low-fat cottage cheese 

• Olive oil
• 4 cups sliced zucchini (about 4)
• 2 cups diced potato with onion (such as Simply Potatoes)
• 1 cup finely chopped green bell pepper (about 1)
• 1 (8-ounce) package presliced mushrooms
• 1/2 cup chopped fresh parsley
• 2 tomatoes, thinly sliced

Directions
Preheat oven to 400°.

Beat eggs in a large bowl until pale yellow. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.

Heat a large nonstick skillet over medium-high heat. 1-2 Tbsp olive oil. Add zucchini and the next 3 ingredients (through mushrooms); sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a greased 3-quart casserole dish coated. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.