Vegetarian Dishes
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Place bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayo. Press into the bread crumbs to coat. Place coated slices on the prepared baking sheet. Bake for 20 minutes until golden brown. Flip slices over and cook for additional 20-25 minutes to brown the other side.
Preheat oven to 450 degrees. Spread BBQ sauce over pizza crust. Arrange onions, chicken, artichokes, and bell pepper over sauce and top with cheese. Bake in preheated oven for 10-15 mins., until crust is lightly browned and cheese is melted.
Cook potatoes in oil in heavy cast-iron skillet over campfire until partially cooked. Add onion, green peppers, jalapeno pepper, salt, and black pepper. Cook, covered, until nearly tender. Cook, uncovered, until tender and golden.
Marinate 4 of the garlic cloves (minced) overnight in the tomato sauce, herb mix, and wine. Then coat a medium-size casserole dish dish with the oil and layer the eggplant, sprinkled with remaining 2 minced garlic cloves. Pour 3/4 of the tomato mixture over eggplant and layer cheese on top. Add remaining tomato mixture. Sprinkle with minced parsley. Bake at 350 degrees for 45 mins.
Preheat oven to 350 degrees. In a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, parmesan cheese, salt, oil, eggs. Spread lightly into a 9x13 inch baking pan. Bake for 30 mins. Serve warm.
Slice and steam or boil squash until tender. Pour off any remaining water. Mash the squash slightly. In a medium size pot place mashed squash, onion, butter, milk, salt and pepper. Mix well and heat over a medium flame. Serve warm.
Preheat oven to 350 degrees. In each squash half place a tablespoon butter, 1 tablespoon molasses, and 1/2 teaspoon cinnamon. Place in a deep baking dish with a little water in the bottom. Bake for 1 hour, or until tender.
Preheat broiler. Cover a medium sized baking sheet with a single layer of bread slices. Brush the slices with olive oil. Dice the tomatoes. In a mixing bowl, combine the tomatoes, olive oil, and basil. Mix for two minutes. Place bread under the broiler until lightly browned. Remove from broiler and top with the tomatoe mixture.
Preheat oven to 400 degrees. Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomatoe skins and top with the remaining 1/3 cup of cheese. Bake in preheated oven for 15 minutes.
In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften. If desired, stir red wine into the vegetables and cook until the wine evaporates.
In a large saucepan, mix distilled white vinegar, white sugar, vegetable oil and water. Bring to a boil. Remove from heat and stir in salt, garlic and anchovy filets. Place red bell peppers in a large bowl. Cover with the vinegar mixture. Cover and chill in the refrigerator for 8 hours or overnight before serving.
In a shallow dish, combine cornmeal, chili powder, oregano and salt. Dredge each eggplant slice in this mixture until coated on both the sides. Shake off excess. Heat a small layer of oil in a large skillet. When the oil is hot arrange a layer of the the eggplant rounds in the oil and fry uncovered for 2-3 mins. Flip the rounds over and fry until golden brown. Continue adding oil and frying the rounds until they are all fried.
Preheat the oven to 500 degrees. Cut the peppers into quarters. Remove the seeds and membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should easily peel off of the peppers once cooled.
In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes. Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.
In a large bowl, combine potatoes, turnips, garlic, rosemary, bay leaf, salt, and pepper. Pour over olive oil and toss until each slice is coated. Arrange potatoes and turnips in a shallow baking casserole. Pour over any remaining oil and dot with butter. Bake on 425 degrees for 50 minutes or until top is crisp and golden brown.
Combine all ingredients in a bowl; toss. Lightly oil 4 large sheets of heavy-duty foil. Divide vegetables between foil sheets. Fold foil over vegetables and seal tightly. Place packets on edge of grill over medium-hot coals. Cook until potatoes are tender, about 30 minutes.
Cut tomatoes in half. Brush cut sides with oil. Grill over medium-hot coals cut side down for about 4 minutes, until edges are lightly browned. turn tomatoes over. Sprinkle with chervil and shredded cheese. Grill 2 minutes until tomatoes are tender and cheese starts to melt.
In a large skillet, sauté tomatoes in olive oil over medium heat for 2 to 3 minutes, rolling them around continuously. Add lemon juice, parsley, thyme, salt and a generous grinding of black pepper. Continue rolling the tomatoes around until evenly coated. Serve immediately.
Cut off beet greens, leaving 3 inches of stem. Wash well. Place in medium saucepan. Cover with cold water; bring to a boil. Reduce heat, cover, and simmer until tender, 40-50 minutes. Drain. Rinse under cold water and slip off skins. If beets are large, slice or quarter. In a small saucepan, combine remaining ingredients. Bring to a boil. Pour over beets. Chill for at least 6 hours before serving.
Blanch sugar snaps and green beans in boiling salted water for 4 minutes. Drain; keep warm. Whisk together oregano, shallot, vinegar, and oil. Pour dressing over hot vegetables. Add tomatoes and water chestnuts; toss.
Perfect for everyday dining or special holidays!
Light spring or Summer meal!
Easy Anytime Dish!
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