Recipes 8/14 & 8/15
Tomato & Zucchini Pie
1 pie crust (I used Pillsbury refrigerated pie crust)
2 1/2 C zucchini (cut into thin rounds, about 2 medium zucchini)
2 tomatoes, sliced thin
2 to 3 cippolini onions (cut in half and thin sliced)
4 ounces pepperjack cheese, shredded
4 ounces mayonnaise (I used Kraft Olive Oil Mayo w/cracked pepper)
1 C dried breadcrumbs
1 Tbls butter
2 Tbls fresh basil
Preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and poke a few holes in it before baking. Bake 5-8 minutes to blind bake or slightly brown before adding the filling. Just lightly brown. Allow to cool slightly.
In a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
Layer zucchini, tomatoes, onions in the crust until you run out (end with tomatoes). Spread the cheese mixture over tomatoes.
In a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. Top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.
(Shared by B.O.G. Member Jenn Crawford From pepperplate.com)
Sweet & Spicy Quick Pickles
1 cucumber (10 inches)
1 head dill
1/2 jalapeño pepper
1 C sugar
1 C vinegar
1 clove garlic
2 Tbls sea salt
Thinly slice cucumbers and onions and place into large mason jar or Tupperware container. Peel garlic, keeping the Clove whole and add to container with the head of dill and half jalapeño both broken into small pieces.
In a saucepan, combine sugar, vinegar and salt and bring to boil for one minute. Pour mixture over the ingredients in the jar and cover for 24 days. Keeps for 2 months. (From B.O.G. Member Kyle Buchmann)
Zucchini, Banana, & Chocolate Chip Bread
1.5 C unbleached, all-purpose flour
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1 C of grated zucchini
1/2 C chocolate chips
1/2 C canola oil
1/2 C granulated sugar
2 medium bananas, mashed
1 tsp vanilla
Preheat the oven to 350. In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Mix together well, then stir in the zucchini and chocolate chips. In another bowl using a hand mixer or blender, mix together the canola oil, sugar, bananas and vanilla. Add this mixture to the first and stir until it’s an even batter. Pour it into a greased loaf pan and bake for 50 minutes. You can also pour it into a greased/lined muffin tin and bake for about 25-30 minutes. (Shared by B.O.G. Member Annie Sweers From onehappytable.wordpress.com)
1/2 onion, finely minced
3 garlic cloves, finely minced
1 C tomato purée
1 yellow squash
1 eggplant (ideally the same dimensions as the squash and zucchini)
1 bell pepper (also ideally thin and long like a zucchini or squash)
2 tbsp olive oil
Preheat oven to 375.
Mix tomato sauce, onion, garlic, and one tbsp of olive oil in a medium dish (10 inch oval casserole dish)
Thinly slice the zucchini, squash, pepper, and eggplant, about 1/16 inch thick, ideally with a mandolin.
Arrange the sliced veggies in stacks, alternating one slice of each.
Lie the stacks in the casserole dish, making your best effort to imitate Remy the Rat’s dish in the movie Ratatouille.
Bake for 45-55 minutes, until tomato sauce is bubbling and veggies are fully cooked.
Place cucumber and sour cream in the blender and blend to uniform texture. Chop dill and mix in. Chill to thicken.
Serve ratatouille with a dollop of sour cream sauce. On top of a bed of polenta if you so wish, or by itself. (Shared by B.O.G. Members Dan & Lila Whittington From smittenkitchen.com)
Beets on the Grill
Salt and pepper to taste
Preheat an outdoor grill for high heat.
Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets.
Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. (From allrecipes.com)