Veggie Nicoise Salad

 

Veggie Nicoise Salad

More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish . . . and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. But feel Free to add a can of white tuna if you wish!!!!  Serve with a good loaf of artesian bread and your favorite wine!!!

 

• 1/2 cup olive oil
• 1/4 cup lemon juice

          2 teaspoons minced fresh oregano

• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/4 teaspoon coarsely ground pepper
• 1/8 teaspoon salt
• 1 pound small red potatoes, halved
• 1 pound fresh asparagus, trimmed
• 1/2 pound fresh green beans, trimmed
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 small red onion, halved and thinly sliced
• 2 bunches romaine, torn
• 6 hard-cooked eggs, quartered
• 1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained
• 1/2 cup Nicoise or Kalamata olives
• Tuna (opitional)

Directions

• In a small bowl, whisk the first seven ingredients; set aside.
• Place potatoes in a small saucepan and cover with water. Bring to a
• boil. Reduce heat; cover and simmer for 10-15 minutes or until
• tender. Drain. Drizzle warm potatoes with 1 tablespoon vinaigrette;
• toss to coat and set aside.  

       In a large saucepan, bring 4 cups water to a boil. Add asparagus;

• cook for 2-4 minutes or until crisp-tender. With tongs, remove
• asparagus and immediately place in ice water. Drain and pat dry.
• Return water to a boil. Add green beans; cook for 3-4 minutes or
• until crisp-tender. Remove beans and place in ice water. Drain and
• pat dry.
• In a small bowl, combine the kidney beans, onion and 1 tablespoon
• vinaigrette; toss to coat. Set aside.
• Just before serving, toss asparagus with 1 tablespoon vinaigrette;
• toss green beans with 2 teaspoons vinaigrette. Place romaine in a
• large bowl; drizzle with remaining vinaigrette and toss to coat.
• Transfer to a serving platter; arrange vegetables, kidney bean
• mixture, eggs, artichoke hearts and olives over lettuce.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Roasted Veggie Pasta Bake

Roasted Veggie Pasta Bake

"Even the kids will eat their vegetables when they see this casserole of roasted summer squash, zucchini, and eggplant, combined in a creamy sauce with penne pasta, and baked with cheese."

Ingredients:

1 onion, cut into 1-inch squares 1 small summer squash, thinly sliced 1 small zucchini, thinly sliced 1 eggplant, thinly sliced 1 red bell pepper, cut into chunks 2 tablespoons olive oil, or as needed salt and ground black pepper to taste

3/4 pound penne pasta 1 (16 ounce) jar Alfredo sauce 1 (14 ounce) can low-sodium chicken broth 1/2 cup grated Parmesan cheese, divided 1/2 cup shredded mozzarella cheese, divided 1/4 cup dry bread crumbs

Directions:

1.	Preheat oven to 425 degrees .
2.	Spread the onion, summer squash, zucchini, eggplant, and red bell pepper out onto two baking sheets with rims; drizzle vegetables with olive oil, and sprinkle with salt and black pepper.
3.	Roast the vegetables in the preheated oven until soft and starting to brown, 20 to 25 minutes; stir and turn over vegetables after about 10 minutes of baking. Decrease oven temperature to 375 degrees .
4.	While vegetables are roasting, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
5.	Grease a 2-quart casserole dish. In a saucepan, mix together the Alfredo sauce with chicken broth, and bring to a boil. Pour the sauce mixture into a large bowl, and stir in the roasted vegetables, penne pasta, 1/4 cup of Parmesan cheese, and 1/4 cup of mozzarella cheese until thoroughly combined. Spoon the mixture into the prepared casserole dish; sprinkle top evenly with breadcrumbs. Cover the dish.
6.	Bake in the hot oven until mixture is bubbling, about 30 minutes. Remove cover, and sprinkle top of casserole with remaining 1/4 cup of Parmesan and 1/4 cup of mozzarella cheeses; return to oven, and bake until the top is lightly browned and the cheese has melted, 5 to 10 more minutes

Chocolate Covered Peanut Butter Pretzel Bites

Yum, yum, yum, yum, YUM!!!

Chocolate Covered Peanut Butter Pretzel Bites

Ingredients

• 1 cup creamy peanut butter
• 2 tbsp butter, room temperature
• 2/3 cup powdered sugar
• 3/4 cup brown sugar
• Pretzels  (I use kind that almost look waffle style)
• 1 bag semisweet or bittersweet chocolate chips

Instructions

1. Combine peanut butter and softened butter in a large bowl with a spatula. Add the sugars and mix to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add a little more of each sugar until you reach a consistency that is easy to roll.
2. Use a teaspoon measure to scoop the filling. Roll each portion into a small ball, then sandwich them between two whole pretzels. Place the pretzel sandwiches on a sheet pan lined with parchment paper. Stick the whole pan in the freezer for about half an hour.
3. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Alternatively melt the chocolate in a heat proof bowl above a pot of simmering water. Remove the pretzel sandwiches from the freezer and quickly dip each half-way or completely into the melted chocolate. Return to the pan and repeat with remaining sandwiches. When all are dipped, return the pan to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time

Peach Crumb Bars

PEACH CRUMB BARS:
Yield: 24 bars

For the Dough:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 egg, lightly beaten

For the Filling:
5 cups diced or sliced peaches (about 7 peaches, peeled)
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup granulated sugar
¼ teaspoon salt
1 teaspoon ground cinnamon

1. Preheat the oven to 375 degrees F. Grease a 9×13-inch baking pan.
2. For the Dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
3. For the Filling: Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon.  Pour over the peaches and mix gently.
4. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
5. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.

Creamy Corned Zucchini & Peppers

Creamy Corned Zucchini and Peppers

"A really nice recipe for summer ingredients. Very healthy, very satisfying. And easy!"

Ingredients

• 1 zucchini ( large)
• 2 cups corn ( fresh, canned, or thawed from frozen)
• 1/2 white onions
• 2 tablespoons canola oil ( I use homemade jalapeno-infused, gives the dish a little kick)
• 1 red bell peppers
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 3 ounces goat cheese ( soft, or cream cheese could be substituted though goat is better)

Directions

1. Clean and small dice zucchini, onion, and pepper.
2. Heat oil in skillet.
3. Add onion, cook until onions are clear but not browned.
4. Add zucchini, pepper, corn, and spices, cook over medium high while stirring often, until desired tenderness.
5. Add goat cheese, stir until the cheese it melted and evenly distributed.

PIZZA SALAD

PIZZA SALAD

4 stars based on 6 reviews

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Cheese, pepperoni, olives, and other classic pizza toppings make this flavorful salad a sure hit. To complete the illusion, serve it with soft breadsticks.

Ingredients

• 1 cup diced fresh mozzarella
• 1/3 cup thin pepperoni slices, quartered
• 1 cup halved grape tomatoes
• 1/2 cup fresh mushrooms, sliced
• 3/4 cup diced green bell pepper
• 1 (2.25 ounce) can sliced olives, drained
• Small head of leafy lettuce
• 1/2 cup salad croutons

• ITALIAN DRESSING
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons Parmesan
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Pinch of sugar

Instructions

1. Combine all the dressing ingredients in a large bowl and whisk the mixture well.
2. Add the mozzarella, pepperoni, tomatoes, mushrooms, bell pepper, and olives to the bowl and toss the mixture to distribute the dressing.
3. Serve the salad on a bed of lettuce and top it with croutons just before eating

Paoched Eggs over Asparagus

Serves 4

30 minutes or fewer

When poaching eggs, use the freshest organic eggs you can find because fresh whites hold their shape best. Adding vinegar to the poaching water prevents the whites from spreading, and adding salt keeps the eggs buoyant.

• 4 Tbs. olive oil, divided
• 12 3/8-inch-thick baguette slices
• 1 clove garlic, halved
• 1 ½lb. asparagus spears, preferably thick
• 2 Tbs. distilled or white wine vinegar
• 1 tsp. salt
• 4 large eggs
• 1 Tbs. snipped chives

1. Preheat oven to 400°F. Place paper-towel-lined plate next to stove.
2. Spread 2 Tbs. oil over half of baking sheet. Arrange baguette slices in single layer on top of oil, and press down to coat 1 side with oil. Flip baguette slices over on baking sheet, and toast in oven 8 to 10 minutes, or until golden. Rub each toasted slice with garlic.
3. Bring 1 inch salted water to a boil in skillet over medium heat. Add asparagus; cook 3 to 5 minutes, or until crisp-tender. Drain, and keep warm.
4. Bring 2 qt. water, vinegar, and salt to a boil in 9-inch saucepan over medium heat. Crack 1 egg, and drop it into water, holding shell as close 
to surface as possible. Rapidly repeat with remaining eggs. Bring to gentle simmer. (Small bubbles should break surface of water around edges, not bubble up from bottom of pot.) Reduce heat to maintain temperature. Poach eggs 3 minutes. Transfer to prepared plate with slotted spoon.
5. Divide asparagus among 4 plates. Top each serving with 1 poached egg. Drizzle with remaining 2 Tbs. olive oil. Season with salt and pepper (if desired), sprinkle with chives, and garnish with toasted baguette slices