2 large zucchini, trimmed and shredded
1/2 tsp. salt
1 Tbsp. butter
1 Tbsp. olive oil
3 large leeks, trimmed, halved, well rinsed, and sliced
1/4 tsp. dried thyme, crumbled
1/2 c. ricotta or cottage cheese
1/2 c. grated Parmesan
2 Tbsp. pine nuts
Salt and pepper to taste
Pinch ground nutmeg
1 egg white
In colander, toss shredded zucchini and salt. Let stand over bowl about 2 hours to drain off liquid. Squeeze out as much liquid as possible. Preheat oven to 350 degrees. Butter 9-inch pie plate. Set aside. In large sauté pan, melt 1 tablespoon butter with oil over medium heat. Add leeks and toss. Cover pan, lower heat, and cook 5 minutes. Uncover and increase heat to medium high. Add zucchini and thyme. Cook, stirring constantly, until zucchini turns bright green. Continue cooking and stirring until liquid has evaporated. Remove from heat.
In a large bowl, blend cheeses and pine nuts. Add salt and pepper and nutmeg. Beat well, then beat in egg and egg white. Drain off any liquid from vegetable mixture, then stir into cheese. Spoon into prepared pie pan. Press top flat. Bake in preheated oven 1 hour, or until top is golden and firm.
Let stand at least 15 minutes. Serve hot or at room temperature. Can be prepared a day in advance.
1 1/2 c. water
1/2 c. tomato juice
1 c. uncooked rice
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
1/2 tsp. salt (optional)
1 14-oz. can artichoke hearts, drained and quartered
1 7-oz. jar roasted red peppers, drained and chopped
1 (2 1/4-oz.) can sliced ripe olives, drained
2 Tbsp. chopped fresh parsley
2 Tbsp. lemon juice
1/2 tsp. ground black pepper
2 Tbsp. grated Parmesan cheese
Combine water, tomato juice, rice, basil, oregano, and salt in a 2-3 qt. saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in artichokes, red peppers, olives, parsley, lemon juice, and black pepper. Cook 5 minutes longer or until thoroughly heated. Sprinkle with cheese. Makes 6 servings.
(For topping asparagus spears, mushroom, green beans)
2 Tbsp. olive oil
2 Tbsp. Balsamic or red wine vinegar
2 cloves garlic, minced
1 tsp. Dijon-style mustard
1/2 tsp. lemon juice
Shake all ingredients in covered jar and refrigerate until ready to use. Shake before using. Makes about 1/3 cup.