Summer Vegetable Gratin

Summer Vegetable Gratin
Serves 4
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Base
  1. 1 garlic clove, minced
  2. 1 15 ounce can tomato sauce
  3. 2 teaspoons italian seasonings
Gratin Ingredients
  1. 2 large beefsteak tomatoes
  2. 1 red onion
  3. 1 large eggplant
  4. 1 zucchini
  5. 1 summer squash
  6. 8 ounces fresh mozzarella cheese
  7. 4 sprigs fresh thyme
  8. Salt and pepper, to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Stir together base ingredients in a 9x13 inch baking dish.
  3. Wash the vegetables. Cut each vegetable into 1/2 inch slices.
  4. Arrange vegetables and cheese over base, alternating colors.
  5. Top with fresh thyme, salt and pepper to taste. Cover with foil and bake for 39 minutes. Remove foil and bake another 15 minutes.
Notes
  1. This is a great side dish and can also be a main served over pasta.
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Vegetarian Street Tacos

Vegetarian Street Tacos
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Ingredients
  1. 1 ripe peeled avocado
  2. 1/4 cup chopped fresh cilantro
  3. 1/2 cup mexican cream (crema), greek yogurt or sour cream
  4. 3 tablespoon finely chopped red onion
  5. 1/2 cup red cabbage, shredded
  6. 1 lime
  7. 1 teaspoon honey
  8. 1 tablespoon adobo sauce (from canned chipotle chiles)
  9. 1 ear of corn
  10. 2 tablespoons olive oil
  11. 1 cup sliced portabella mushrooms
  12. 1 cup black beans
  13. 1 package small “street” style corn tortillas
  14. 6 tablespoons crumbled Cotija or feta cheese
  15. Fresh cilantro, chopped
Instructions
  1. Place avocados in a blender; add crema, chopped cilantro, lime juice from 1/2 lime, salt and pepper, to taste, blend until smooth and creamy, set aside.
  2. Combine red onion, shredded cabbage, lime juice from 1/2 lime, and honey, salt and pepper, to taste. Toss together and set aside.
  3. Char corn on open flame of the stovetop, turning with tongs. Cool and cut off the cob, set aside.
  4. Heat heavy pan to medium-high heat. Add oil to pan; swirl to coat. Add mushrooms; sauté 5 minutes, or until most of liquid evaporates. Add in corn and black beans; sauté 4 minutes or until tender. Stir in adobo sauce, and salt and pepper to taste.
  5. Place warm tortilla on plate. Spread 1 1/2 tablespoons avocado mixture in center of each tortilla. Top with slaw, 1/4 cup mushroom mixture, 1 1/2 teaspoons cheese and cilantro leaves, if desired.
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Mushroom Ragout Over Grilled Polenta

Mushroom Ragout over Grilled Polenta Cakes
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Ingredients
  1. 1 package Frontier Soups Corn Polenta mix (or other dry polenta)
  2. 1/2 cup butter
  3. 1 small yellow onion, finely diced
  4. 1 clove garlic, minced
  5. 1 pound mixed wild mushrooms (shiitake, oyster, chanterelle), cleaned and sliced
  6. 1 pound baby bella mushrooms, cleaned and sliced
  7. 1 tablespoon minced fresh thyme
  8. 1 tablespoon fresh sage
  9. salt and pepper, to taste
  10. 1/4 cup heavy cream
  11. browned butter sauce (See below)
  12. 1/2 cup toasted hazelnuts, course chop
  13. 1/2 cup parmesan cheese (to serve)
Instructions
  1. For polenta, follow directions according to Polenta package. Set aside.
  2. In a large heavy skillet melt the butter on medium heat. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Add in the mushrooms, thyme and sage, cook over medium high heat until the mushrooms start to release their liquid. Add salt and pepper, continue to cook another 15 minutes until mushrooms begin to caramelize. Add in the cream, and bring the mixture to a simmer. Taste and adjust salt if desired. Set aside and cover to keep warm.
  3. Slice your polenta into squares, or use a biscuit cutter to cut shapes. Use grill pan to grill polenta cakes over medium-high. Grill the cakes until golden brown grill marks on both sides and warmed through, about 5 minutes per side. Top the grilled polenta cakes with warm mushroom ragout, browned butter, hazelnuts fresh herbs and parmesan cheese and serve immediately. Enjoy!
  4. Browned Butter Sauce
  5. Place butter in a small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low for about 5 minutes.
  6. Whisk in white wine vinegar (it will foam up) until it becomes golden brown and smells nutty, about 3 minutes.
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Sweet Potato Chickpea Buddha Bowl

Sweet Potato Chickpea Buddha Bowl
Serves 2
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Ingredients
  1. Vegetables
  2. 2 tablespoons of olive, melted coconut, or grape seed oil
  3. 1/2 red onion, sliced in wedges
  4. 2 large sweet potatoes, halved
  5. 1 bundle (227 g) broccolini, large stems removed, chopped
  6. 2 big handfuls kale, larger stems removed
  7. 1/4 teaspoon each salt and pepper
  8. Chickpeas
  9. 1 15-ounce (425 g) chickpeas, drained, rinsed and patted dry
  10. 1 teaspoon cumin
  11. 3/4 teaspoon chili powder
  12. 3/4 teaspoon garlic powder
  13. 1/4 teaspoon each salt and pepper
  14. optional: 1/2 teaspoon oregano
  15. optional: 1/4 teaspoon turmeric
  16. Tahini Sauce (optional)
  17. 1/4 cup (56 g) tahini
  18. 1 tablespoon maple syrup
  19. 1/2 lemon, juiced
  20. 2-4 tablespoons hot water to thin
Instructions
  1. Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
  2. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
  3. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
  4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
  5. Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect. Once the chickpeas are browned and fragrant, remove from heat and set aside.
  6. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
  7. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas and tahini sauce.
  8. Best when fresh, though leftovers will keep for a few days in the fridge.
Notes
  1. Provided by Minimalist Baker
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Israeli Couscous Salad with Smoked Paprika Dressing

Israeli Couscous Salad with Smoked Paprika Dressing
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Dressing
  1. 1/3 cup extra-virgin olive oil
  2. 2 tablespoons white balsamic vinegar
  3. 1 1/2 teaspoons smoked paprika
  4. 1 teaspoon kosher salt
  5. 1/2 teaspoon freshly ground black pepper
Couscous
  1. 1 tablespoon extra-virgin olive oil
  2. 1 1/3 cups (8 ounces) Israeli couscous, sometimes called pearl couscous or maftoul
  3. 1/2 teaspoon kosher salt
  4. 2 cups packed baby spinach leaves, coarsely chopped
  5. 12 ounces grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved (about 2 cups)
  6. 4 ounces (about 1 cup) feta, coarsely crumbled or chopped into 1/2-inch pieces
  7. 1 cup jarred red bell peppers, drained and coarsely chopped
  8. 1/2 cup chopped fresh flat-leaf parsley
  9. 1/3 cup slivered almonds, toasted
  10. 1/4 cup chopped fresh mint
  11. Kosher salt and freshly ground black pepper
Instructions
  1. For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
  2. For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.
  3. Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

One Pan Farro and Tomatoes

One Pan Farro and Tomatoes
Serves 4
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Ingredients
  1. 2 cups water
  2. 1 cup farro
  3. ½ large onion (use white for mildness)
  4. 2 cloves garlic
  5. 9 oz. grape or cherry tomatoes
  6. 1 ¼ teaspoon kosher salt
  7. ¼ teaspoon red pepper flakes (or less to taste)
  8. 1 tablespoon olive oil
  9. Few basil leaves, cut into ribbons
  10. Grated parmesan, for serving (optional)
Instructions
  1. Place water and farro in a medium saucepan to presoak (5-10 minutes is enough) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt and pepper and set a timer for 30 min.
  2. Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though, cook for additional 5 minutes.
  3. Transfer to a wide serving bowl. Drizzle farro lightly with additional olive oil, scatter with parmesan and basil.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

The Power of Breakfast by Lynn Dugan

We all know how important breakfast is…but more than half of American adults do not eat breakfast everyday and it’s estimated that 12 to 34 percent of children and adolescents regularly miss this morning meal. There are many benefits of eating breakfast that you won’t want to miss…here are the highlights:

  • Breakfast fuels your brain after the overnight fast.  That is why it’s called break-fast.  Your brain needs the energy and you benefit! Kids benefit, too.  Studies have shown that children do better in school (improved memory, alertness, concentration, and test scores) compared to kids who skip breakfast.
  • Breakfast eaters tend to weigh less than breakfast skippers.  Unfortunately, many people skip breakfast just to save calories.  The fact is that breakfast skippers are at a greater risk for weight gain and obesity.
  • Eating breakfast helps you meet nutritional goals, especially for whole grains, dairy and fruits.  Let’s face it, it’s hard to get all of the recommended servings of whole grains (3), dairy (3) and fruits and vegetables (5) in your diet even spread across three meals and one or two snacks.  If a meal is skipped, it is even harder to meet the requirements.  Breakfast is a natural opportunity to include whole grain (with ready-to-eat breakfast cereals, hot cereals, and whole grain toast and waffles), fruit (100% juice, fresh, canned, frozen or dried fruit) and fat-free or low-fat dairy (milk, yogurt, cheese).
  • Emerging research suggests that eating breakfast may improve your overall health, helping your heart, digestion, and bones.  All of these benefits may be due to the nutritional boost from breakfast- fiber from fruit and whole grains for heart health; fiber for digestive health; and calcium from dairy foods for bone health.

breakfast lynnOne of my family’s favorite breakfast recipes is baked oatmeal, especially on colder mornings. We often eat it topped with vanilla Greek yogurt and it keeps us satisfied until lunchtime.

Enjoy!

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Baked Oatmeal
Serves 6
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Ingredients
  1. 3 cups oats
  2. 1/3 cup brown sugar
  3. 2 t. cinnamon
  4. 2 t. baking powder
  5. 1 t. salt
  6. 1 cup milk
  7. 2 eggs
  8. 1/3 cup melted butter or Earth Balance spread
  9. 2 t. vanilla
  10. 1/4 cup dried apricots, quartered
  11. 1/4 cup dried cherries, halved
  12. 1/4 cup sunflower seeds
Instructions
  1. Mix oats, brown sugar, cinnamon, baking powder and salt in a medium bowl.  In a separate bowl, mix the milk, eggs, butter and vanilla; whisking to blend.  Pour wet ingredients into dry and stir until moistened.  Add the dried fruit and sunflower seeds.  Stir to mix.  Pour into a greased 9×13 baking dish.  Bake at 350 degrees for 30 minutes.
  2. Serve warm (or at room temperature) with vanilla yogurt and chopped nuts, if desired.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/