Roasted Summer Vegetables
6 medium zucchini (about 1 1/4 lbs.)
1 large red bell pepper
1 large green pepper
1 large onion
2 c. cubed acorn squash
4 garlic cloves, chopped
2 Tbsp. olive oil
Salt and pepper to taste
Trim the zucchini and slice them into 1/2-inch rounds. Trim and core the peppers and cut them into pieces about 1 inch square. Cut the onion into large chunks. Cut enough acorn squash into 1/2 inch cubes to fill about 2 cups.
In a large bowl, mix all these vegetables together with the chopped garlic, olive oil, and a sprinkling of salt and pepper. Spread the vegetables on two baking sheets and roast them in a 425-degree oven for 50 minutes to an hour, or until tender and spotted with dark golden brown here and there. Turn the vegetables once or twice during the roasting time.
(A perfect way to serve carrots with no one the wiser. Even kids love these.)
2 c. cooked carrots, sieved
1 1/2 c. soft bread crumbs
1 c. grated sharp cheese
1 egg white
Salt and pepper to taste
Crushed corn flakes
Sieve the carrots and combine with crumbs and cheese. Season to taste. Beat egg white and fold in. Form into about 10 balls and roll in corn flake crumbs. Place on a baking sheet and bake at 375 degrees for 30 minutes or until brown. Garnish with parsley, if desired.
1 lb. Italian sausage, sliced
1 Tbsp. olive or vegetable oil
2 small zucchini, sliced
1 small eggplant, sliced
1/2 tsp. garlic powder
1 jar (4 oz.) sliced pimientos, drained
2 Tbsp. grated Parmesan cheese
1 round loaf Italian or French bread (10" diameter), split and toasted
1 jar (14-oz.) prepared quick pizza sauce
1 c. shredded provolone or mozzarella cheese
Preheat oven to 425 degrees. In a large skillet, saute sausage in oil until meat is thoroughly cooked. Add zucchini, eggplant, and garlic powder. Saute until vegetables are almost tender. Drain fat.
Combine pimientos and Parmesan cheese with sausage mixture; set aside. Cover each piece of bread evenly with half of the pizza sauce, sausage mixture, and cheese. Bake 13-15 minutes or until heated through. Serves 8.
2 boneless, skinless chicken breasts
4 10-inch whole wheat tortillas
1 Tbsp. black bean dip
1 Tbsp. fat-free sour cream
1/2 c. mixed greens
16 red pepper strips, cut lengthwise
8 asparagus spears
8 Belgian endive leaves
8 slices of tomato
1 c. sprouts
Non-stick cooking spray
Grill chicken breasts in non-stick cooking spray and cut into strips. Set aside. Spoon black bean dip and sour cream on tortillas and spread. Top each tortilla with greens, 4 red pepper strips, 2 tomato slices, 2 asparagus spears, 2 endive leaves, 1/4 c. sprouts, and approximately 1/4 of chicken strips.
1 1/2 pints strawberries
1 pint vanilla ice cream
2 egg whites
1/2 c. sugar
Cut bottoms off melons so they sit easily on a cookie sheet. Cut in half and remove seeds. Use a grapefruit knife and loosen fruit from rind. Cut fruit into fairly small pieces and put back in the rind. Cut strawberries in half and add just enough sugar to sweeten (only if necessary). Make a meringue from egg whites. Beat eggs stiff and add sugar slowly.
Turn on broiler and put rack on the second rung. Put one scoop of ice cream on each melon and cover well with meringue.
This can be fixed ahead, all but the meringue, and even that can be done in the afternoon and refrigerated separately, coating after filling with ice cream just before serving.
Melon, Beef and Wild Rice Salad
8 c. mixed greens
2 c. cooked wild rice
1 cantaloupe, thinly sliced and peeled
4 thin slices of leftover roast beef
2 tsp. honey
1 tsp. Dijon mustard
2 Tbsp. balsamic vinegar
1/2 c. olive oil
1/4 tsp. salt
In a large bowl, toss greens, wild rice, and half the dressing. Divide on four plates. Arrange beef and cantaloupe on top of the greens and wild rice. Drizzle with dressing.