Heather Pitts's Blog


Some delicious veggie recipes
December 23, 2010, 2:55 pm
Filed under: recipes

My mom made these two recipes for dinner last night.  Yummy!

Rustic Summer Squash Tart

Recipe Ingredients:

    1 Tbsp extra-virgin olive oil
    1 lb mixed summer squash (zucchini, yellow squash), cut in 1/4-in. rounds
    2 shallots, thinly sliced
    2 tsp chopped fresh thyme or marjoram, plus sprigs for garnish
    1 tsp chopped garlic
    Freshly ground pepper
    1 refrigerated pie crust (from a 15-oz. box)
    4 oz Gorgonzola
    1 roasted yellow or red pepper (freshly roasted or from a jar), cut in strips
    1 large plum tomato, sliced, seeds removed
    1 large egg, beaten

     

    1. Heat oil in large nonstick skillet over medium heat. Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender. Remove from heat; stir in thyme, garlic and pepper to taste. Cool to room temperature.

    2.Heat oven to 400° F. Line a baking sheet with parchment paper; unroll or unfold pie crust on the parchment. With a rolling pin, roll crust to a 13-in. round. Crumble half the cheese over crust to within 2 in. of edge. Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.

    3. Bake 35 to 40 minutes until pastry is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top. Let cool before serving.

Roasted Cauliflower & Onions

Recipe Ingredients:

    • Cauliflower (about 5 lb total), cut in 1 1/2-in. florets
    • 3 large Vidalia onions, each cut lengthwise in 8 wedges
    • 3 Tbsp extra-virgin olive oil
    • 1/2 tsp each salt and pepper
    • 1/2 cup pitted Kalamata olives, cut in slivers
    • 1/4 cup grated Parmesan
    • 2 Tbsp chopped Italian parsley
    1. Heat oven to 475°F. Put cauliflower and onions, then oil, salt and pepper in a heavy-bottomed roasting pan; toss to mix and coat.

    2. Roast 40 to 45 minutes, tossing vegetables every 15 minutes, until lightly charred and tender.

    3. Add olives, cheese and parsley; toss to combine. Transfer to a large serving bowl. Serve hot, warm or at room temperature.

 

 

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