Zucchini Casserole

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P1060002

What You’ll Need:

  • Olive oil
  • 4-6 zucchini, sliced
  • 1/2 onion, chopped
  • 2 T. butter
  • 1/2 c. sour cream
  • Garlic salt
  • Pepper
  • Bread crumbs
  • Shredded cheese (I used parmesan)

Directions:

  1. Saute zucchini in olive oil until slightly translucent and browned (5-10 minutes). Transfer to a greased dutch oven or casserole dish.
  2. Saute onion in olive oil and add to zucchini.
  3. Stir in butter, sour cream, garlic salt, and pepper. Top with a layer of bread crumbs and cheese.
  4. Bake at 450F for 20 minutes and enjoy!
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Roasted Potatoes and Asparagus

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This recipe is derived from here.

P1060001

What You’ll Need:

1-1 1/2 lb baby red potatoes

Olive Oil

Salt and Pepper

1 bunch of asparagus

2 cloves garlic, finely chopped or pressed

Juice of 1/2 lemon

1 c. grape tomatoes cut in half

Dried Basil to taste

1 1/2 T. butter

1/4 of a large onion, finely chopped

3 T. red wine vinegar

1 tsp. dijon mustard

1/2 c. sour cream

 

Directions:

  1. Preheat oven to 450F. Cut potatoes into quarters.
  2. Boil a large pot of water. Add potatoes to boiling water and boil 3 minutes.
  3. Placed drained potatoes in a single layer on greased baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake 30 minutes.
  4. Cut asparagus into 1 inch pieces. Add garlic and lemon juice and saute in olive oil 5 minutes.
  5. Combine potatoes, asparagus, tomatoes, and basil in a large bowl.
  6. Heat butter in a skillet (you can use the same skillet as the asparagus). Melt butter and saute onions until transparent (3-5 min). Remove from heat. Add vinegar, mustard, and sour cream and mix well.
  7. Add sauce to potato mixture and mix well. Enjoy!

 

 

Bok Choi Stir Fry

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P1050999

What You’ll Need:

  • Vegetable Oil
  • 2 cloves garlic, finely chopped
  • 4 heads of bok choi
  • 1 can chicken, cooked and diced (alternatively you can dice and saute chicken breasts)
  • 1 can sliced mushrooms
  • 1/2-1 c. Oyster Sauce
  • 2 T. Teriyaki Sauce
  • 2 T. water
  • Cooked white rice

Directions:

  1. Cut off bok choy stalks. Chop bok choi into bite sized pieces.
  2. Saute garlic in vegetable oil for 1-2 minutes.
  3. Add bok choi and saute ~3 minutes.
  4. Add chicken and mushrooms and saute an additional 2 minutes.
  5. Add oyster sauce, teriyaki sauce, and water and mix thoroughly. You can add more or less sauce to taste.
  6. Serve over rice.

Coleslaw

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Because I never know what to do with cabbage…
P1050998

What you’ll need:

  • 1 head cabbage
  • 2 carrots, grated
  • 4 radishes
  • 1/2 red onion
  • 1 cup mayonaise
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • Chili powder to taste

Directions:

  1. Finely chop cabbage, onion, and radishes.
  2. In a large bowl, whisk together mayonaise, lemon juice, salt, pepper, and chili powder.
  3. Add cabbage, onion, carrots, and radishes to mayonaise mixture.
  4. Mix together. Chill 1 hour and serve!

Fennel Pasta

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IMG_0513

What You’ll Need:

  • 1 lb. Pasta of your choice, cooked and drained (I used penne for this particular recipe)
  • 1 fennel bulb
  • Olive oil
  • 3 cloves garlic, chopped or crushed (I use a garlic press)
  • 1 4 oz. can mushrooms, drained
  • 1 4 oz. can diced green chile
  • 1 can stewed tomatoes in juice
  • Salt, pepper, parsley flakes
  • Grated/shredded parmesan cheese

Directions:

  1. Remove fennel stalks. Thinly slice fennel bulb. IMG_0514   
  2. Heat olive oil in a large skillet (~3″ deep) and saute garlic ~ 2 min.
  3. Add sliced fennel bulb and saute until softened and slightly transparent.
  4. Add mushrooms and chile and saute another 2 min.IMG_0516
  5. Add canned tomatoes and juice. Fill empty can with water and add to mixture.
  6. Allow mixture to boil until reduced to desired thickness (~10 min).IMG_0517
  7. Toss with pasta, sprinkle with parmesan cheese and serve!IMG_0518

Roasted Radishes

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What You’ll Need:

  • Radishes
  • Olive Oil
  • Lemon juice (I usually use 1/2 lemon for 6 radishes)

Directions:

  1. Slice the radishes
  2. Place them in a single layer in a shallow baking dish
  3. Drizzle with olive oil and lemon juice
  4. Bake at 375 degrees for ~20 minutes