Recipes 9/7 & 9/8

By admin|September 6, 2011|Information

Spaghetti Squash

1 spaghetti squash, halved lengthwise and seeded

2 Tbls vegetable oil

1 onion, chopped

1 clove garlic, minced

1 1/2 C chopped tomatoes

3/4 C crumbled feta cheese

3 Tbls sliced black olives

2 Tbls chopped fresh basil

Preheat oven to 350 degrees F. Lightly grease a baking sheet.

Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm. (From

Spaghetti Squash Casserole

3 lbs spaghetti squash, halved lengthwise and seeded

1 Tbls vegetable oil

1 medium onion, chopped

1 (8 oz) can sliced mushrooms

1 tsp dried basil

3/4 C sour cream

1/4 C freshly grated Parmesan cheese

3 slices bread, cubed

Preheat oven to 400 degrees F. Cook squash on a baking sheet in the preheated oven for 40 minutes, or until tender. Shred with a fork once cooled slightly, then transfer to a lightly oiled casserole dish, discarding shell. Do not turn off the oven.

Heat 1 Tbls of oil in a skillet over medium heat. Cook and stir the onions, mushrooms, and basil until onions are translucent and tender. Stir onion mixture and sour cream into the squash until well mixed. Sprinkle with Parmesan cheese and cover with bread cubes. Bake in the preheated oven for 15 minutes, or until warmed through and top is lightly browned and toasted. (From

Winter Vegetable Hash

3 Tbls olive oil

2 Tbls butter

1 lb Yukon Gold potatoes, diced

1/2 lb fresh shiitake mushrooms, diced

1 red bell pepper, diced

1 small acorn squash, diced

1 shallot, finely chopped

2 tsp garlic powder

1 pinch salt &1 pinch ground black pepper

1 C chopped kale

4 sprigs fresh sage

Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender. Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted.


French Fingerling Potato Salad

2 lbs fingerling or small new potatoes, halved (quartered if large)
Coarse salt and ground pepper
1/4 C olive oil
3 Tbls Dijon mustard
2 Tbls sherry vinegar
1 small shallot, minced (2 tablespoons)
3 Tbls chopped fresh parsley
1 tsp chopped fresh thyme
1/4 small red onion, sliced

Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.

Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature. (From

Greek Stuffed Tomatoes

4 large ripe tomatoes

salt and pepper to taste

1 Tbls olive oil

1 cucumber, peeled and diced

1/2 C yogurt

8 oz black Greek olives, pitted and sliced

1/4 C chopped fresh basil

1 tsp sugar

2 C crumbled feta cheese

1/4 C chopped fresh parsley

Preheat oven to 350 degrees F. Slice tomatoes in half, scoop out seeds, and place in a baking dish sliced-side up. Sprinkle with and salt and pepper . Bake for 5 minutes. Remove tomatoes from oven, drizzle with olive oil, and bake an additional 10 minutes. While baking tomatoes, mix together cucumber, yogurt, olives, basil, and sugar.

Stir in feta cheese. Season to taste. Remove tomatoes from oven, fill with cucumber mixture, and sprinkle with parsley. Serve immediately.(From

Swiss Chard Tuna Salad

1/2 C mayonnaise

1 tsp dijon mustard

2 tsp balsamic vinegar

1/4 C chopped kalamata olives

2 tsp brine from the olives

2- 6-oz cans tuna, drained

3/4 C chopped Swiss chard stems

2 to 3 C chopped Swiss chard leaves

1/4 C loosely packed chopped fresh parsley, preferably Italian flat leaf

1 C (or more) chopped scallions,

Salt & pepper to taste

Combine mayonnaise, dijon mustard, balsamic vinegar and olive brine in a medium bowl and mix well. Stir in olives, tuna, chopped Swiss chard stems and leaves, parsley, and scallions. Add salt and pepper to taste and more mayonnaise and/or vinegar if desired. Stir in kidney beans if using. Tuna salad will keep for three days in the refrigerator. (From

Apple Pie Cake

1/4 C butter

3/4 C sugar

1 egg

2 Tbls water

1 tsp vanilla

1 C flour

1 tsp soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/8 tsp cloves

2 1/2 C chopped apples

1/2 C chopped nuts

Cream together butter and sugar. Beat in egg, water and vanilla. Stir in flour, soda and spices. Add apples and nuts and mix thoroughly. Spread batter in 9 x 9 pan. Bake at 350 degrees for 40-45 minutes.

(From Diane Lapacek)

Chickpea Salad w/ Onion & Tomato

19 oz garbanzo beans, drained

2 Tbls red or white onion, chopped

2 cloves garlic, minced

1 tomato, chopped

1/2 C chopped parsley

3 Tbls olive oil

1 Tbls lemon juice

salt and pepper to taste

In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste.

Chill for 2 hours. (From

Share this Post: