Recipes 8/7 & 8/8
2 C peeled and shredded potatoes
2 C shredded zucchini
2 Tbls chopped scallions, optional
1/2 C Bisquick or Jiffy Mix
1/2 C milk
1 tsp salt
1-2 Tbls chopped fresh parsley
Sunflower or Canola oil for frying
Shred potatoes and zucchini and set aside. Whisk 3 eggs in bowl and add baking mix, milk, scallions, salt and parsley. Add veggies and mix together. Drop scant 1/4 cup of mixture into frying pan and cook until golden brown.
Especially good with homemade applesauce or as a side dish. (From B.O.G. Member Barbara Weeks)
¼ C olive oil
Salt & pepper
1 Tbls baking powder
1 C flour
1-1/2 C sliced zucchini
1-1/2 C sliced yellow squash (or more zucchini)
¼ C chopped onion
1 large ripe tomato, sliced
¼ C grated Parmesan cheese
Whisk together eggs and oil in a bowl with salt and pepper. Stir in baking powder and flour until just moistened. Gently fold in zucchini, summer squash and onion. Pour into lightly greased (or parchment paper lined) 9 inch deep dish pie plate and arrange sliced tomato over top. Sprinkle with Parmesan cheese.
Options: curry powder, garlic, shrimp, imitation crab, kale or spinach
You can even omit the tomato if you prefer to. (From B.O.G. Member Kate Carlson)
Kale & Bacon Quiche w/ Hash Brown Crust
3 C frozen hash browns, thawed and drained
3 Tbls butter, melted and slightly cooled
salt & pepper
1/4 lb bacon, chopped
1 Tbls extra virgin olive oil
1/2 small sweet onion, chopped
2 C chopped kale (or other type of greens)
2 garlic cloves, minced
1 C milk (I used skim)
1 C shredded gruyere cheese
Preheat oven to 450 degrees. Press hash browns between 3-4 paper towels to remove excess moisture.
Add hash browns to a 9″ pie pan with melted butter, salt, and pepper, then mix and press evenly into the bottom and up the sides. Bake for 20-25 minutes or until hash browns are golden brown around the edges. Remove and set aside then turn oven down to 350 degrees.
Meanwhile, cook bacon in a large skillet over medium heat until crisp. Remove to a paper towel lined plate to drain then discard bacon grease.
Add extra virgin olive oil to skillet then add onions and saute until translucent, 3-4 minutes. Add kale, season with salt and pepper, then saute until tender, 4-5 minutes. Add garlic and saute for 30 more seconds. Set mixture aside to cool slightly.
Whisk together eggs, milk, salt, and pepper in a large bowl. Add shredded cheese, cooked bacon, and slightly cooled kale mixture then mix to combine.
Pour mixture over hash brown crust then bake for 30-35 minutes, or until top is light brown. Let sit for 10 minutes before slicing and serving. (From http://iowagirleats.com/2013/06/05/kale-bacon
quiche-with-hash-brown-crust/ via B.O.G. Member Meghan Gremban)
Penne Primavera w/ Brown Butter Herb Sauce
1 tsp salt
8 oz. penne (or other pasta)
2 Tbls olive oil
3 scallions-finely chopped
½ a red pepper- cut into strips
1 garlic scape or clove of garlic- finely chopped
2 C broccoli florets
1 C green or yellow beans- cut in half or thirds
1 C snow peas- trimmed
¼ C water
1 C cherry tomatoes- halved
salt and pepper
Add salt to a large pot of water and bring to a boil. Add the pasta, stir and cook according to the directions on the box.
Heat a large frying pan on medium heat and add olive oil, scallions, and red pepper. After 2 minutes add the garlic. Stir. Add the broccoli, beans, snow peas, and water. Cover and cook for about 5 minutes. Stir and leave the cover off. Cook on medium high heat, stirring occasionally until all the water is evaporated. At that point turn the heat to low or off. Drain the pasta. Toss pasta and tomatoes in with the veggies. Cover to keep warm.
Brown Butter Herb Sauce
4 Tbls butter
1 Tbls olive oil
1/3 to ½ C of mixed fresh herbs- chopped (my favorites are sage, basil, marjoram and thyme)
In a small frying pan melt butter and continue cooking on medium high heat until butter has browned (don’t burn it!). Turn off heat and add the olive oil. Add herbs. Be careful, mixture will bubble up and could splatter. After a minute or so drizzle the sauce over the pasta-veggie mix and mix to combine. Season with salt and pepper. Serve with Parmesan cheese. (From B.O.G. Member Jenna Mood)