Vegetable Enchilada Casserole with Salsa Verde

8 01 2018

This is a great casserole to make ahead of time. My family ate it for dinner and then the leftovers for lunch the next day. You can use a store-bought salsa verde or make your own with tomatillos or green tomatoes. You can also substitute other vegetables you may have on hand like spinach, broccoli, yellow squash, butternut squash, etc… Adjust your seasonings as you like. You could use chili powder as well if you like or add in more hot pepper if you like it spicy. Experiment. Double the recipe to make a huge casserole to last you for a few days.

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Zucchini Nut Muffins

13 10 2016

These are some of the lightest, moistest muffins I have ever had. They are delicious, nutritious and not too sweet. Enjoy.

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Raw Pecan Sandies

16 07 2014
This are really tasty raw cookies. Sometimes it is nice to have a healthy little treat. 

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Grilled Vegetable and Mozzarella Salad with a Spicy Chipotle Dressing

14 03 2014

This was a lovely light summer meal. Even my teenage boys ate all the grilled squash which is a coup for me. You can adjust the spiciness of the dressing to your taste. I think the little roasted potatoes were the favorite. I used Peruvian purple potatoes but any baby potatoes will do.

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Ratatouille Stuffed Portobello Mushrooms with Goat Cheese

3 08 2011
Ratatouille is a celebration of summer harvest. So, I cooked this dish to celebrate my friend’s birthday.  It was a huge hit. Often ratatouille is just presented as a stew, but this presentation gives a bit more elegance to the meal. You can make it ahead and even stuff the mushrooms. Then all you have to do is crumble goat cheese over, reheat and serve.

1 onion, chopped

5 garlic, minced

2 tablespoons olive oil (preferably extra-virgin)

1 1-pound eggplant, trimmed, peeled, cut into 1/2-inch pieces

2 small zucchini, cut into 1/2 inch dice

1 red bell pepper, cut into 1/2 inch dice

2 tablespoons tomato paste

1 tbsp red wine vinegar

2 teaspoon chopped fresh thyme

Pinch of cayenne pepper

four 4-to-5 inch-diameter portobello mushrooms, stems removed

1/4 cup chopped Italian parsley

1 10-ounce package ready-to-use spinach leaves

1 8oz log of soft goat cheese or goat cheese crumble Read the rest of this entry »

Quinoa and Roasted Vegetable Salad

27 01 2011
I used this dish as the grain and vegetable for an amazing meal I made for my friend’s birthday. Inspired by the chef I work with at Lola’s On Harrison in Hollywood, Florida, I topped this grain salad with Mahi Mahi. I rubbed the fish with a mixture of curry powder, cumin powder, smoked paprika, garlic powder and onion powder, and sea salt. Then I pan seared it and finished it off in the oven. I put the fish atop the quinoa and then put some roasted butternut squash and asparagus around the fish and drizzled some of the extra vinaigrette from the quinoa over the top. It was delicious. Thank you Michael for the inspiration.

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Zucchini Feta Bulgur Casserole

24 09 2010
This is a great casserole to use up lots of zucchini from your garden. Also, if you are like me, I am trying to use up as many of my fresh herbs before we get a cold snap. This is easy to put together and is nice and hearty for the fall weather.

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Summer Vegetable Stew on Corn Potato Cakes

15 08 2010
Summer is the best time to get experimental with all the vegetables found in the stores or in your garden. I looked in my refrigerator and found zucchini from my Mom’s garden and some corn on the cob and Russet potatoes. This is what I came up with to use them for an easy summer dinner. I served this with a crispy Caesar Salad.

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Zucchini Bran Muffins

21 07 2010
My Mom presented me with a huge zucchini from her garden so I knew it was muffin making time. These muffins turned out great and they are healthy and kids will like them. You can substitute oil for the butter.

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Zucchini and Rice Gratin Provencal Style

7 04 2010
Usually I wait until the heart of the summer to start cooking with zucchini. That is when my mother gives me a never-ending supply from her garden. However, I happened to have a few zucchini in my refrigerator yesterday, so I guess I was anticipating that bountiful harvest and the lovely fresh tastes of summer produce. I put together this gratin dish in under an hour. Of course, using a pressure cooker to cook the brown rice sped up the process. You can put together all of the parts to this recipe while the rice is cooking. Then simply assemble and bake. This recipe can be made up to a day in advance before the final baking, making it an ideal dish for entertaining. Once again, I used EVOO’s Tuscan Herb olive oil for roasting the vegetables and drizzling on the rice. You can use just plain extra virgin olive oil, but you may want to add more herbs like some fresh basil and oregano.

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