Zucchini Pasta Bake

2 zucchini, sliced
12 oz. tomato sauce
3 cups Rigatoni
6 oz. Mozzarella cheese, sliced
1 tsp olive oil
Handful of shredded cheese

Preheat oven to 350F.

Cook pasta according to package instruction, then set aside.

In a small saucepan, boil a small amount of water. Add zucchini and cook until tender. Grease a baking dish and layer 1/3 of the Rigatoni, tomato sauce, cheese and zucchini. Continue layering until you have three of each. Cover with shredded cheese and add a sprinkle of olive oil.

Bake in the oven for about 30 minutes or until cheese is melted.

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Spinach Rice Salad

6 cups fresh spinach, torn
1/4 cup sunflower seeds
1/4 cup white balsamic vinegar
1/4 cup olive oil (preferably extra virgin)
1 tbsp honey
1 cup green grapes, cut in half
1 cup raspberries
2 oranges, peeled and cut into sections
2 tsp fresh basil
2 cups of brown rice, cooked and chilled
Salt and pepper to taste

Add spinach, rice, grapes and sunflower seeds to a large salad bowl and combine.

Blend vinegar, oil, honey, basil, salt and pepper thoroughly and pour over rice mixture. Toss until well coated then gently add oranges and raspberries.

This would make an ideal accompaniment to any BBQ meat.

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Pistachios and Goat Cheese Green Leaf Salad

1/4 cup of favorite dried fruit, sliced
1 tbsp olive oil
1 tbsp balsamic vinegar
2 cups green leaf lettuce, chopped
1/4 cup pistachios, shelled
2 oz goat cheese, crumbled
Salt and pepper to taste

Combine all ingredients in a large salad bowl and add salt and pepper to taste. Mix gently and serve.

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Miso Sauce with Almonds

¾ cup boiling water
5 tbsp almond butter
4 tbsp miso

Combine almond butter and miso in medium bowl. Add half of the boiling water and – using a spoon – mash the mixture until it resembles a paste. Add the rest of the boiling water and blend thoroughly.

Pour over steamed vegetables and tofu or add to hot whole-wheat noodles.

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Creamy Avocado Gizpacho

3 ripe avocado
2 tbsp fresh lime juice
2 tsp fine sugar
1/8 tsp white pepper
1/2 tsp salt
1 green onion, thinly sliced
1 cup heavy cream
2 cups chicken or vegetable stock
Fresh mint to garnish (optional)

Peel avocado and cut into bite-size chunks. In a blender, combine avocado, green onion, lime juice, sugar, salt, pepper, 1 cup stock, and process until nice and creamy.

Pour soup mixture into a serving bowl and add the cream and the remaining stock. Whisk until well blended. Place plastic wrap directly onto the soup and cool in refrigerator for at least 2 hours. Garnish and serve chilled.

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Baked Cauliflower Casserole with Cheesy Bacon Crust

2 tbsp butter, unsalted + 1 tbsp butter for greasing dish
4 cloves garlic, minced
2 eggs, beaten
2 cups cauliflower, chopped
1/2 yellow onion
1 cup Parmesan cheese
5 slices bacon, crisp and crumbled

Preheat oven to 350F. Grease casserole dish with butter. In a skillet, heat butter and sauté onions and garlic until onions are tender and slightly golden. Add cauliflower and cook for another minute. Scoop into casserole. Combine eggs, Parmesan cheese and crumbled bacon in separate bowl. Pour over cauliflower, then bake for 1 hour.

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Baked O’Brien Potatoe 4th of July Salad

1 (28 ounce) package O’Brien potatoes
1 tablespoon olive oil
8 ounce package of shredded cheddar cheese
1/2 cup mayonnaise
1 teaspoon mustard
1/3 cup bacon, cooked and crumbled

Place the oil in a large skillet over medium high heat.  Heat until oil is hot.  Add potatoes.  Cook until lightly brown on both sides about 15 minutes.  Remove from heat.  Preheat oven to 375 degrees.  Lightly grease a large rectangle baking dish with butter.  Place the potatoes, 1/2 the bag of cheese, the mayonnaise and mustard into a large mixing bowl.  Add the bacon and stir until mixed together well.  Place in the prepared baking dish.  Top with the other 1/2 bag of cheese.  Bake 30 minutes or until cheese is completely melted.

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Cheddar Mushroom Potatoes

5 Yukon potatoes
1 white onion, sliced thin
1 can Cheddar cheese soup
1 can cream of mushroom soup
1 soup can of milk

Peel and slice potatoes and onions. Layer in a greased casserole dish. Mix soups together and thin with one can of milk. Pour over potatoes. Cover and bake at 350 degrees F. for 1 hour or until done. To turn this dish into a main dish, brown ½ lb. ground beef and add in middle layer.

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Creamy Dijon Broccoli

1  1/2 pounds broccoli
2 tablespoons butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup sour cream
1 tablespoon Dijon-style mustard
1 tablespoon lemon juice
Salt and pepper to taste

Place a large skillet over medium high heat.  Add the butter and allow to completely melt.  Place the onion in the skillet and cook just until they start to tender.  Add the garlic cloves and continue to cook 2 minutes. Stir in the sour cream and Dijon mustard until well blended.  Add the lemon juice and carefully stir.  Salt and pepper to taste.  Continue to cook over low heat until completely heated through.  Clean the broccoli.  Take the broccoli and cut the florets.  Slice the stalk.  Place water in a saucepan large enough to hold the broccoli.  You need enough water to just cover the broccoli. Bring water to a boil. Reduce heat to low and cover the saucepan. Steam the broccoli until just slightly tender. You want the broccoli to remain firm.  Drain the broccoli well.  Remove to a large bowl and cover with Dijon sauce.

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Cucumber Mint Relish

2 large cucumbers, peeled, seeded and diced
Salt, to taste
1/4 cup minced red onion
1/4 cup red bell pepper
1/4 cup minced fresh mint
3 Tablespoons rice wine vinegar
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 1/2 teaspoons sugar

Wash, peel, and remove seeds from cucumbers.  Salt cucumbers and allow to drain for one hour. Pat cucumber dices dry with a paper towel and place in a large bowl.  Combine onion, bell pepper, mint, vinegar, garlic and sugar with cucumbers and toss well.  Cover and allow to chill in refrigerator between one and four hours prior to serving.  When ready to serve, remove from refrigerator and stir well.

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